Recipes

sushi

Sushi Maki

Raw salmon, avocado and cucumber rolled in sushi rice and seaweed
sushi

Sushi Nigiri

Cold cooked rice with wasabi topped with raw fish
sushi

California Rolls

Maki wrapped inside out and coated with sesame seeds
sushi

Temaki Cones

Rolled cone of seaweed wrapped around rice and fillings
starter

Yakitori

Marinated chicken grilled on skewers
soup

Miso Soup

Quick, easy and light soup
main

Salmon Teriyaki

Perfect for a quick weeknight supper
starter

Tempura

Prawns dipped in batter and deep-fried
main

Tonkatsu

Pork chop breaded with Panko
main

Japanese Rice

How to cook perfect Japanese rice on the stove

Sushi Maki


  1. Place 250g of sushi rice in boiling water. Cook for 10-20 minutes. Drain well and allow to cool.
  2. Stir in 1 Tbsp of rice vinegar. Mix well.
  3. Slice 100g raw salmon and 3 crabsticks into stripes.
  4. Cut ½ cucumber and ½ avocado in thin slices.
  5. Place 1 sheet of seaweed on the bamboo mat.
    Spoon ¼ of the rice into the center.
  6. Spread to cover the sheet. (leave 2 cm margin on 2 sides).
  7. Spread 2 Tbsp of mayonnaise. Add salmon, crabsticks, avocado, cucumber.
  8. Roll the mat over the seaweed sheet. Seal with a little of water.
  9. Cut each roll into 6 to 8 pieces.
  10. Serve along with soy sauce, wasabi paste and sushi ginger.

Sushi Nigiri


Sushi Nigiri
  1. Place 250g of sushi rice in boiling water.
    Cook for 10-20 minutes. Drain well and allow to cool.
  2. Stir in 1 Tbsp of Rice Vinegar. Mix well.
  3. Using either your hands or a rice mold, form the rice into small oblong balls.
  4. Cut salmon or tuna into slices larger than your rice balls.
  5. Place each slice of fish on top of a rice ball.

California Rolls


California Rolls
  1. Place 250g of sushi rice in boiling water.
    Cook for 10-20 minutes. Drain well and allow to cool.
  2. Stir in 1 Tbsp of Rice Vinegar. Mix well.
  3. Cover bamboo mat with plastic film. Place 1 sheet of seaweed on the bamboo mat.
  4. Spoon ¼ of the cooked rice into the center and spread to cover the sheet entirely.
  5. Take the bamboo mat and turn it over carefully. Nori sheet ends up on top.
  6. Place filling of your choice. Roll the mat then cut into 6 to 8 pieces.
  7. Sprinkle fish eggs and black sesame seeds over each roll.

Temaki Cones


Temaki Cones
  1. Place 250g of sushi rice in boiling water. Cook for 10-20 minutes. Drain well and allow to cool.
  2. Stir in 1 Tbsp of Rice Vinegar. Mix well.
  3. Cut seaweed sheet in half lengthwise. Spread rice to cover one third of the sheet.
  4. Arrange fillings (salmon, prawn, fish eggs, cucumber, avocado) diagonally over the rice from the outside corner (upper right) towards the center.

Yakitori


Yakitori
  1. Soak 10 bamboo skewers in cold water for 10 minutes, then drain.
  2. Trim 800g chicken breasts of any fat and cut into bite-sized cubes (about 4cm).
  3. Marinade chicken with 50cl of Yakitori sauce in a sealed container. Keep refrigerated for 1 hour.
  4. Cut 12 spring onions into 5cm lengths. Drain chicken, and thread cubes onto skewers alternately with spring onions.
  5. Cook on well-oiled grill (or in a large pan) for about 10 minutes.
  6. Serve with ENSŌ Yakitori sauce for dipping.

Miso Soup


Miso Soup
  1. Add 1 sachet of Instant miso paste into a bowl.
  2. Add 200ml of boiling water.
  3. Stir and serve. Garnish suggestion: diced tofu and spring onions.

Salmon Teriyaki


Salmon Teriyaki
  1. Combine 2 Tbsp. of Teriyaki marinade with ¼ tsp. pepper.
  2. Pour over 2 salmon steaks. Let marinade for 30 minutes, turning several times.
  3. Cook on well-oiled grill (or a large pan) for about 10 minutes (brush frequently with marinade).
  4. Serve with ENSŌ Teriyaki marinade.

Tempura


  1. Pour 150ml of ice cold water into a mixing bowl. Add 100g (1 packet) of tempura frying mix.
  2. Stir quickly until the flour is moistened.
  3. Dip ingredients (such as prawns, fish fillet, vegetables) in batter.
  4. Heat oil in a deep fryer and cook until golden brown. Drain off the excess oil on kitchen paper.
  5. Serve with Tempura dipping sauce (included in this cooking set).

Tonkatsu


  1. Lightly coat 250g of pork tenderloin in plain flour.
  2. Dip into 2 beaten eggs.
  3. Coat thoroughly with around 50g Panko breadcrumbs.
  4. Heat vegetable oil in a large frying pan. Deep-fry the coated meat until cooked through, golden brown and crispy.
  5. Place onto a tray covered with kitchen paper to drain off excess oil.
  6. Serve with Japanese rice and Tonkatsu dipping sauce.

Japanese Rice


Japanese Rice
  1. Place 1 cup of Japanese rice with 2 ½ cups of water in a medium saucepan. Bring to the boil.
  2. Stir, reduce heat to low. Simmer gently for 15-20 minutes.
  3. Remove from the heat and cover, and leave tostand for 10 minutes. Drain thoroughly before serving.
  4. Serve steaming hot along with Japanese dishes or allow to cool to make sushi.
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