In the first “Travel with your taste buds”, Japanese-inspired recipes from Fiona Uyema, founder of the Asian food company “Fused”
Chicken and miso ramen recipe
Traditionally, making ramen takes a long time. Recipes vary from 20 to 200 hours. If you’d rather not invest so much time making ramen from scratch, good news: here’s my easy and delicious chicken miso ramen recipe.
2 chicken breasts, butterfly cut
1 tablespoon sake optional
1 tablespoon olive oil
2 tablespoons of soy sauce
1 liter of chicken broth
2 packages egg/ramen noodles, about 400g, cooked according to package directions
3 tablespoons white miso paste
A few freshly sliced mushrooms and/or sweet corn
A handful of bok choi/spinach leaves, coarsely chopped
2 hard-boiled eggs, peeled and halved, to garnish
2 spring onions, finely chopped, to garnish
Sesame seeds, to garnish
Chopped fresh red pepper or ready chopped chili pepper, for serving, optional
To make the marinade for the chicken breast, in a small bowl, combine the sake, oil and soy sauce.
Using your hands, completely cover the chicken with the marinade and let stand for 5 to 10 minutes.
Once the chicken is ready, heat a heavy skillet over medium-high heat and seal the chicken on both sides. Also add sliced mushrooms if using. Then reduce the heat and continue frying until the chicken is cooked through and set aside.
Bring the chicken broth to a boil in a large saucepan and immediately reduce the heat to low.
Stir the noodles into the broth. Bring the broth back to a boil, then immediately reduce the heat to low.
In a small bowl, mix the miso paste with a few tablespoons of hot broth from the pan, dissolving any lumps. Add the miso paste to the broth and mix well.
Divide the noodles between two large serving bowls. Next, divide the mushrooms, sweetcorn, and bok choi evenly between the two bowls, arranging them neatly. Slice cooked chicken breast and place over ingredients as shown in picture.
Finally, fill the bowls three-quarters full with the miso broth. Garnish with hard-boiled eggs, spring onions, sesame seeds and dried nori sheets.
Serve with chopped chilli to add some spice to this dish!
Folded Vegan Sushi Wrap
Liven up your lunch with this foolproof Folded Sushi Wrap – our Japanese take on the viral TikTok Folded Tortilla Recipe. This is an easy cheat way to eat sushi at home.
500 g (about 1 and 1/2 cups) sushi or short-grain rice, freshly steamed
1 tablespoon of rice vinegar
pinch of sugar
Pinch of salt
1/2 block firm tofu, sliced (purchased pre-cooked or sliced and pan-fried in slices with a little oil)
1 carrot, thinly sliced
1/2 avocado, thinly sliced
2 sheets of nori
In a small bowl, combine the cooked rice, rice vinegar, a pinch of sugar and salt. Make sure to mix well. (Be sure to use short grain or sushi rice otherwise your rice will not stick to the seaweed)
Take a sheet of nori and use a pair of scissors to cut the middle sheet, bottom to top, halfway down the center only.
Place one of the 4 toppings (rice, tofu, avocado, carrots) in each of the 4 square sections of the nori sheet.
Finally, drizzle some soy sauce on one of the quadrants and place some chopped ginger on another.
To fold, start at the bottom left corner. Fold it up, then fold it to the right, and finally hold it down.
Pour more soy sauce into a baby boy to dip your wrap in while eating. Enjoy!
TIP: Have a bowl of water to dip your fingers in so the rice doesn’t stick to your fingers when making the wrap.
DIY Instant Pot Noodles
A nifty homemade version of pot noodles (or instant noodles as they’re called in the US). These quick and healthy noodles make a warming lunch or an easy weeknight dinner. Treat my recipe as a guide and feel free to add other delicious flavors and satisfying ingredients that you love.
1 x wide mouth jar with lid or other heat resistant container
Ingredients (per jar):
1 teaspoon of miso paste
1/2 teaspoon minced garlic
1/2 teaspoon chopped ginger
1 teaspoon of soy sauce
1 serving of cooked noodles, any noodles of your choice will work
1/4 small zucchini, thinly sliced
1 small carrot, cut into ribbons with a vegetable peeler
25g frozen peas, thawed if eaten right away
25 g protein: leftover cooked meat (shredded), hard-boiled egg (sliced), tofu (chopped)
A small handful of spinach leaves, coarsely chopped
1/2 lime, juice
Place the miso paste in the bottom of the cup, spread it around a bit so it dissolves more easily once you’ve added the hot water.
Add chopped ginger and garlic and soy sauce.
Add the noodles, tamp down so that they are quite compact.
Add all the other ingredients except the lime.
If not eating right away, close with a lid or cling film and refrigerate for up to 4 days.
When you’re ready to enjoy, simply unscrew the lid and pour boiling water over the top of the noodles to cover. Replace the lid on the container. Let the soup steep for 5-10 minutes, until all the ingredients are heated through and the soup is piping hot.
Stir everything to combine with chopsticks, add lime juice and enjoy!
Shrimp Gyoza Ravioli
Bursting with flavor, gyoza are so delicious they will delight the whole family. Serve these delicate shrimp gyoza balls with a selection of Japanese-inspired appetizers.
Servings: 4 or more
For the dumplings
25-30 gyoza skins also called wrappers
bowl of water, to seal the dumplings
vegetable oil, for frying
80ml cold water, for steaming
sesame oil, season
200 g chopped prawns, you can also use chicken
100g Asian cabbage/greens, finely diced
1 tablespoon chopped ginger
1 tablespoon minced garlic
3 shiitake mushrooms, finely chopped
1 spring onion, finely chopped
1 tablespoon of soy sauce
1 teaspoon sesame oil
2 tablespoons potato starch
Ingredients for the dip
2 tablespoons of soy sauce
2 tablespoons rice vinegar
a few drops of chilli oil (la-yu), optional, to add heat
To prepare the dumplings
Combine all the ingredients for the gyoza filling in a bowl and set aside.
Place the gyoza skins, a bowl of clean water, a teaspoon, and a large serving platter on the counter before you start making the dumplings.
Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the center of the gyoza skin.
Moisten the edge of the top half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge.
Fold the bottom half of the gyoza skin over the filling so that it meets the moistened top half
Start pleating by folding in the edges (make one pleat in the middle and two pleats on each side)
Firmly press all the folds to make sure the ingredients are secure in the skin of the gyoza.
To cook the dumplings
Heat the oil in a nonstick skillet over medium-high heat.
Place the gyoza on the pan and fry until the base of the gyoza is lightly browned.
Pour cold water over the edges of the pan and cover with a lid. Cook for 10 minutes or until most of the water has evaporated.
Remove the lid and continue frying until the water is completely absorbed.
Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
Serve with soy sauce and rice vinegar sauce.
Chicken Katsu Burger
This Chicken Katsu Burger recipe reinvents the classic dish, replacing the rice with brioche buns and adding crunchy lettuce leaves and crunchy radish slices for extra freshness. A perfect way to get creative with the katsu curry flavors you know and love!
100ml Katsu curry stir-fry sauce
4 chicken breasts
4 tablespoons flour, for coating
2 eggs, beaten
200 g panko breadcrumbs, to coat
olive oil, for cooking
4 brioche buns, halved
4 radishes, thinly sliced
4-8 lettuce leaves, 1-2 leaves per person
For the curry sauce
2 tablespoons of butter
2 tablespoons pure apple juice
1 tablespoon vegetable oil
2 teaspoons garam masala
4 teaspoons curry powder
2 teaspoons of soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons of ketchup
¼ teaspoon cayenne pepper optional, to add spice
3 tablespoons plain flour
300ml cold water
For Chicken Katsu
Preheat the oven to 180°C.
Butterfly the chicken breasts (this will allow the chicken to cook faster in the oil).
Prepare the flour, beaten egg and panko breadcrumbs on three separate plates. Then coat the chicken breasts with flour, dip them in the beaten egg and cover them with panko breadcrumbs.
Lightly coat the breaded chicken breast slices with olive oil and arrange them on a baking sheet.
Bake for 20 minutes until the panko breadcrumbs on one side take on a nice golden color. Flip and cook for a few more minutes.
Remove from the oven when the coating is nicely browned and crispy and the chicken is cooked through, then set aside.
Build the Katsu burgers
Add a spoonful of curry sauce, a lettuce leaf and radish slices to the base of each brioche bun
Add the katsu chicken cutlet to each bun (slice if you prefer).
Finish with more curry sauce, a leaf of lettuce and slices of radish (to taste) and the top of the brioche bread.
You can serve the Japanese-style burgers with rice and freshly steamed vegetables or in a bun with salad and fries.
Everyone loves this teriyaki salmon recipe. It’s a quick and easy mid-week meal to add to your repertoire that the whole family will enjoy.
2 salmon fillets
A handful of washed spinach leaves
2 servings of cooked rice, for serving
1 avocado, sliced to serve
a handful of sesame seeds, to garnish
For the Teriyaki sauce
4 tablespoons soy sauce
2 tablespoons of honey
Combine soy sauce and honey in a small bowl, mix well and set aside.
Pour a little vegetable oil into a nonstick skillet over medium-high heat.
Place the salmon fillets (skin side down) in the pan and sear both sides of the fish.
When the fish is almost cooked (place the salmon fillets skin side down at this point), pour the teriyaki sauce over it.
Using a large spoon, continuously pour the sauce over the fish fillets while continuing to fry.
Fry until the teriyaki sauce is reduced to the consistency of syrup. Just before removing from the heat, add the spinach leaves and leave in the pan for one minute.
Serve with rice and sliced avocado. Garnish with sesame seeds.