Authentic Japanese recipes to impress your friends at dinner parties

The weather has turned and lure of picnics and outdoor food markets has well and truly ceased, so it’s time to embrace dinner parties once again.

But then comes the question of what to cook, wanting to both impress and satisfy fussy eaters.

The answer might be Japanese food, which can be adapted for the vegan or meat lover in your life.

London’s newly opened Sachi at Pantechnicon serves up authentic Japanese style food – there’s no fusion here – in the most luxurious way.

From freshly cut sushi to wagyu, sake to expert wine pairings, the wonderfully staffed experience is a treat from start to finish. (Their Kinoko Maki rolls in particular need to be tasted to be believed).

Sometimes getting out isn’t possible though, and it’s more intimate to bring the dining experience home.

Sharing three exclusive recipes with Metro.co.uk, the restaurant suggest some dishes from their menu that are a little easier to master at home – save the Maki for the chefs.

Plate these up at your next gathering.

Nasu miso

Ingredients:

  • 1 aubergine
  • 3 litres rapeseed oil

For the miso glaze:

  • 80g miso paste, preferably low salt Inaka miso
  • 10g Hon Mirin
  • 10g sake
  • 30g caster sugar

Method:

Cut the aubergine in half lengthways, crisscross score the flesh and deep fry in pre-heated oil at 170Ds until soft.

Drain on a wire wrack to remove any excess oil.

Brush with the miso glaze and gently ‘brown’ under a pre heated grill.

Serve with Pickled vegetables or a slice of lemon.

To make the glaze:

Monkfish ‘Bubu Arare’ with yuzu tartare

Ingredients:

  • 3 x 30g slices of monkfish
  • 100g plain flour
  • 1 egg, beaten
  • 100g bubu Arare (Japanese Panko breadcrumbs can be used an alternative)
  • 3 litres rapeseed oil

For the yuzu tartare sauce, mix the below ingredients:

  • 35g kewpie mayonnaise
  • 5g yuzu kosho
  • 1 x shiso leaf, chopped
  • 25g finely diced and washed white onion

Method:

Gently dip the monkfish into the flour, then the egg, then the bubu arare.

Deep fry in the rapeseed oil at 170 degrees until golden brown and crispy, and drain on kitchen paper.

Gomae salad with sesame dressing

Ingredients:

  • 80g of New Zealand (or baby) spinach leaves, washed and patted dry
  • 1 head of myoga (ginger shoot, available at all Japanese supermarkets), gently pickled
  • 5g caster sugar
  • 25g rice wine vinegar
  • 5g water
  • A pinch of salt 

For the sesame dressing, combine the following:

  • 10g white sesame paste
  • 10g mirin
  • 5g sake
  • 2g roasted sesame oil
  • 5g rice wine vinegar
  • 2g soy sauce
  • 2g caster sugar

Method:

Toss the spinach leaves and sliced, pickled myoga in a bowl.

Add the dressing and gently mix, put the dressed leaves on a plate.

Garnish with a pinch of roasted buckwheat.

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