Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
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Salmon Noodle Soup with Cucumber
Salmon and cucumber simmer with carrot, onion and sake. Cooked noodles and sesame oil are added before a brief rest.
Salmon and Aubergine Noodle Soup
Aubergine and salmon simmer in an onion and sake broth. Cooked noodles are warmed through, with lime wedges served alongside.
Seared Pak Choi and Rice with Tofu
Firm tofu, red onion and pak choi simmer in prepared miso soup until the liquid reduces, then are combined with cooked rice. Serve on pita spread with yogurt and finish with spring onion.
Seared Salmon and Shiitake with Soy Sauce
Salmon and tuna are cooked separately and combined with tender shiitakes in reduced miso and soy sauce. Serve with natural yogurt and baguette toasts.
Shiitake and Rice Soup
Fresh shiitake mushrooms, aubergine and rice simmer with onion and sake. Chives finish the soup after a short rest.
Strawberry and Orange Mini Cakes
Round mini cakes containing strawberry dice, orange flesh and almonds. Milk hydrates the rolled oats during a short rest, and the fruit-filled mixture is baked through in muffin wells.
Tofu and Cabbage Baguette Cups
Short noodles, sautéed cabbage and tofu are coated with a reduced sake and prepared miso broth, then folded with ricotta. Spoon the warm mixture into small glasses over crisp baguette pieces.