In a recent culinary experiment, a dish called Chicken in Waffles was attempted but resulted in an overly crispy texture. However, the teriyaki chicken component was a success and is presented here on its own. This recipe serves 3-4 people and requires 500g chicken-thigh fillets, one finely grated garlic clove, roughly 1cm of fresh ginger (unpeeled), four tablespoons of soy sauce, two tablespoons of maple syrup (mirin or honey also work), one tablespoon of sesame oil, one tablespoon of ketchup, half to one teaspoon of shichimi (depending on desired spiciness), one tablespoon of vegetable oil, and sesame seeds for garnish.
Teriyaki Chicken Preparation
Combine all ingredients except the sesame seeds in a non-stick frying pan, mixing well to ensure even coating. Cover and cook over medium-low heat for 10 minutes, then turn the chicken and cook for another 10 minutes, turning occasionally. If liquid remains, increase heat and cook until a sticky glaze forms, turning frequently. Slice the chicken, garnish with sesame seeds, and serve with rice or noodles and steamed greens.
Spiced and Seeded Treacle Tamari Ribs
These ribs are exceptionally flavorful, with two racks consumed in just 15 minutes during testing. The recipe serves 1-4 people and uses two racks of pork ribs (500-600g each), one tablespoon each of pumpkin seeds, sunflower seeds, and sesame seeds. The sauce includes two teaspoons smoked paprika, one teaspoon cornflour, one teaspoon chilli flakes, one teaspoon curry powder, one teaspoon fennel seeds, salt and pepper, six tablespoons tamari, and four tablespoons treacle or molasses.
Preheat the oven to 150C (130C fan/gas 2). Combine sauce ingredients and rub onto the ribs. Place each rack on baking paper, pour over remaining sauce, sprinkle with seeds, and fold the paper to enclose the ribs. Bake for 1.5 hours, then increase oven temperature to 230C (210C fan/gas 7) and bake for another 8-10 minutes, turning halfway, until charred. Serve with white rice.
Miso e Pepe
This twist on cacio e pepe incorporates miso for a creamy, savory sauce. Serves two and requires one tablespoon olive oil, two tablespoons butter, 30 grinds of black pepper, two tablespoons white miso, 150g spaghetti or linguine, and optional grated pecorino or furikake for garnish.
Heat olive oil and butter in a frying pan over medium-high heat. Add pepper and sizzle for a few minutes, then whisk in miso until smooth. Remove from heat. Cook pasta according to package instructions; in the final 1-2 minutes, add two ladlefuls of pasta water to the miso mixture and bring to a boil. Reduce if too watery, but keep it milky rather than creamy. Drain pasta and toss with the sauce. Garnish with pecorino or furikake if desired.
Chinese-Japanese Fried Aubergine with Tangy Leek Sauce
This vegetarian version of yūrinchī uses pan-fried aubergine instead of chicken. Serves two and includes one large aubergine cut into batons, one tablespoon sake, one tablespoon soy sauce, vegetable oil for shallow frying, and six tablespoons cornflour. The sauce consists of two tablespoons soy sauce, one baby leek finely diced, 2cm ginger grated, one grated garlic clove, three tablespoons rice vinegar, three tablespoons light brown sugar, 1.5 tablespoons sesame oil, one tablespoon mirin, and optional chilli flakes or shichimi.
Toss aubergine with sake and soy sauce. Combine sauce ingredients and microwave for 30 seconds to 1 minute to warm and dissolve sugar. Heat oil in a pan to 5mm depth over medium-high heat. Coat aubergine in cornflour and fry for about 10 minutes until browned. Drain on paper towels, then pour sauce over and serve with white rice.
Tofu Miso Katsu
A Nagoya specialty, this dish features tofu cutlets smothered in a dark red miso sauce. Serves two with 300-400g medium or firm tofu, salt, pepper, MSG, 50g plain flour, 100ml water, about 100g panko, vegetable oil for frying, and sesame seeds for garnish. The sauce includes four tablespoons very dark red miso, four tablespoons sake, four tablespoons honey or maple syrup, two tablespoons mirin, two tablespoons water, quarter teaspoon dashi powder, optional half teaspoon grated ginger, and a dash of Worcestershire sauce.
Combine sauce ingredients and simmer for a few minutes. Cut tofu into two cutlets, season, dip in flour-water batter, then coat with panko. Fry in 5mm oil over high heat until golden brown, about 8-10 minutes. Drain, slice, and serve with sauce spooned over. Garnish with sesame seeds and enjoy with rice and vegetables.
Baked Crabby Udon
An indulgent udon dish reminiscent of cheesy pasta bake, packed with crab meat. Serves two and uses 200ml single cream, 50ml water, 30g miso, 20g parmesan, one teaspoon Old Bay seasoning, one teaspoon katsuo dashi powder, black pepper, 200-300g crab meat, four portions udon noodles, 150g Emmental or similar cheese, 20-25g panko, chives, and optional Tabasco.
Preheat oven to 180C (160C fan/gas 4). Whisk cream, water, miso, parmesan, spices, and pepper. Stir in crab. Place udon in gratin dishes, pour over crab mixture, mix, then top with cheese and panko. Bake for 30-35 minutes until bubbling and browned. Garnish with chives and serve with Tabasco.
Furikake-Cured Salmon
This cured salmon uses furikake seasoning for a salty-sweet flavor. Serves at least four with 500g skinless boneless salmon, 50g salt, 50g sugar, and five tablespoons furikake. Freeze fish overnight if serving raw. Mix salt, sugar, and furikake. Place half in a container, lay salmon on top, cover with remaining mixture, and refrigerate for 24 hours, turning after 12 hours. Brush off curing solids, pat dry, and slice thinly against the grain.
No-Churn Miso Ice Cream (Two Flavours)
Two versions of miso ice cream: malted miso and coconut miso berry swirl. Each makes about 600ml.
Malted Miso
Combine 300ml double cream, 100g condensed milk, 50g Ovaltine, 40g smooth miso, and one teaspoon vanilla extract. Beat until thick and airy, then freeze for several hours.
Coconut Miso Berry Swirl
Combine 250ml vegan whipping cream, 200g condensed coconut milk, 30g white miso (or 40-50g sweet white miso), and one teaspoon vanilla extract. Beat until doubled in volume. Freeze for one hour, then swirl in tart berry jam and freeze until set.
These recipes are from JapanEasy Kitchen by Tim Anderson (Quadrille, £26). Available for £22.10 until 9 May at mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £25.
