EAT JA­PANESE Quick, easy clas­sics

JA­PANESE CUI­SINE IS SO MUCH MORE THAN SUSHI AND KATSU. FROM SUB­TLE, DEL­I­CATE FLAVOURS TO THOSE THAT ARE SPICY AND RO­BUST, THERE ARE OP­TIONS TO SAT­ISFY EV­ERY PALATE. WOW FAM­ILY AND FRIENDS WITH THIS SE­LEC­TION OF QUICK AND EASY-TO-PRE­PARE CLAS­SICS

Food - - Contents -

Tips

Soy sauce is es­sen­tial for Ja­panese cook­ing, but it’s also a very handy condi­ment to have in the pantry for other cuisines too. Add a ta­ble­spoon or so into your next spaghetti bolog­nese for an in­stant savoury boost. Miso paste is an­other great in­gre­di­ent to have on hand – add a tea­spoon and a squeeze of lemon juice into ¾ cup of goodqual­ity may­on­naise for an in­stant dress­ing, per­fect for coleslaw. Miso paste is also a bril­liant mari­nade for chicken and fish. Once you’ve mas­tered the ba­sics of our sushi rolls on page 74, get cre­ative with the fill­ings. What­ever you’ve seen in your lo­cal sushi restau­rant will work, but you can also make up your own non-tra­di­tional com­bi­na­tions, such as in­cor­po­rat­ing Pa­cific flavours such as co­conut and prawn, or a taste of South Amer­ica with pulled pork and let­tuce.

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