Yamaowasabi Cooking Recipes

Avocado, sugar snap, cauliflower

Avocado, sugar snap and 

sprouting cauliflower salad

with Yamaowasabi plain dressing Serves 2

1                  Avocado

4 pieces      Sprouting Cauliflower

10 pieces    Sugar Snap

 

Salad dressing

1 tablespoon     Lemon Juice

1/2 teaspoon     Soy sauce

1/4 teaspoon     Honey

1/2 teaspoon     Yamaowasabi Plain 

1/2 tablespoon Extra Virgin Olive Oil

 

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

Cut avocado into bite-size. To make salad dressing, add ingredients to a small bowl and mix well Sprinkle the dressing over salad to serve.

Fresh oysters with Yamaowasabi

Fresh oysters with japanese mignonette sauce Serves 2 

6      Fresh Oysters

2      Rice Vinegar

1/2  teaspoon Maple Syrup

A drop of  Soy sauce

2      teaspoon Red onion

1      teaspoon Yamaowasabi Plain

 

Finely chop red onion and leave aside. Add vinegar, maple syrup, soy sauce and Yamaowasabi in a small bowl and mix well. Add the red onion to (2) to serve with the oysters.

Mini Roast Fillet of beef with Yamaowasabi

Mini Roast Fillet of beef served with watercress and soy sauce flavored  Yamaowasabi. Serve 2-3 as main course, or Makes 10 pieces as canapé.

400g  Middle cut fillet of beef

1 tablespoon Olive Oil

3 tablespoon  Yamaowasabi Soy Sauce Flavoured

50g   Watercress

Salt and Pepper

 

Take the fillet from the fridge at least 1 hour before cooking to bring to a room temperature. Preheat the oven to 180°C. Rub the fillet with plenty of salt, pepper and the oil

Heat a frying pan until very hot, fry the fillet on all sides for 1-2 minutes each or until browned. Place the fillet in the roasting tin, roast for 25 minutes. Remove from the oven, cover with foil and leave it to rest for 20 minutes. For main course, serve immediately with Yamaowasabi.

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