Yamaowasabi Recipes

COOKING VIDEO


Miso wasabi guacamole in mini croustades 

Makes 24 croustades

 

1                      Avocado 

1                      Small tomato

1 tsp               Fresh lemon juice.....(click here for more)

 



Fresh Oysters with Japanese mignonette sauce

Makes 6 oysters

 

6      Fresh Oysters

2      Rice Vinegar

1/2  teaspoon Maple Syrup......(click here for more)

 



Cream cheese canapés with Yamaowasabi

 

Makes 30-40 canapés

 

150g Philadelphia original cream cheese

30g     Plain Yamawasabi

30+     Mini cheese crackers

50g     Fresh chives ......(click here for more)

 



RECIPES

Avocado, sugar snaps and sprouting cauliflower salad with Yamaowasabi dressing

 

Serves 2

 

                Avocado

4 pieces      Sprouting Cauliflower

10 pieces    Sugar Snap Peas

 

Salad dressing

 

1 Tbsp        Lemon Juice

1/2 tsp         Soy sauce

1/4 Tbsp     Honey

1/2 tsp        YAMAOWASABI ‘Plain’ 

1/2 Tbsp     Extra Virgin Olive Oil

 

1.    Boil water in a saucepan. Cook the cauliflower and sugar snaps over high heat for 90 seconds. Drain in a sieve, cool down immediately under running water. Leave to rest.

2.    Cut avocado into bite size pieces

3.    To make salad dressing, add ingredients to a small bowl and mix well

4.    Sprinkle the dressing over salad to serve

Mini roast fillet of beef

Serve 2-3 as main course, or

Makes 10+ canapé

 

400g      Middle cut fillet of beef

1 Tbsp   Olive oil

3 Tbsp   Soy sauce flavoured  Yamaowasabi      

50g        Watercress

              Salt and Pepper

            

1.    Take the fillet from the fridge at least 1 hour before cooking to bring to room temperature

2.    Preheat the oven to 180°C

3.    Rub the fillet with plenty of salt, pepper and the oil

4.    Heat a frying pan until very hot, fry the fillet on all sides for 1-2 minutes each or until browned

5.    Place the fillet in the roasting tin, roast for 25 minutes 

6.    Remove from the oven, cover with foil and leave it to rest for 20 minutes

7.    For main course, serve immediately with YAMAOWASABI

8.    For canapé, leave to cool for an hour, use a sharp knife to slice thinly. Wrap each slice of fillet with watercress and YAMAOWASABI, skewer with a cocktail stick to serve

 

Lightly cured salmon with soy sauce, sake and mirin

Serves 2

 

160g               Sashimi grade salmon fillet without skin

3 Tbsp            soy sauce

2 Tbsp            sake

2 Tbsp            mirin

5g                YAMAOWASABI ‘plain’

 

1.     Wash the salmon under cold running water, dry well with kitchen paper

2.     Mix soy sauce, sake and mirin in a medium bowl to make a marinade

3.     Insert the salmon and the marinade into a small freezer bag (or Ziploc) to store overnight in the fridge. Remove the air from the bag and seal tightly to ensure a good result

4.     10 minutes before serving, take out the packet of YAMAOWASABI from the freezer, break off the necessary amount to defrost

5.     Take out the salmon from the Ziploc and place on a chopping board

6.     Position your knife to cut the salmon against the grain of the fish at a 90 degree angle with the knife. As you cut the salmon, slide the whole length of the blade against the grain of the salmon. Cutting against the grain improves the tenderness.

7.     Serve the salmon slices with YAMAOWASABI