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https://www.lifestylefood.com.au/recipes/14283/japanese-mixed-entree

LifestyleFOOD.com.au

Japanese mixed entree

Try Kyoko's entree from week 2 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • Onigiri - Japanese Rice Balls

  • 3-4 tbsp Miso

  • 3 tbsp Mirin

  • 1 cup short grain rice

  • 2 spring onions, chopped

  • Nikudango - Meat Balls

  • 250g beef mince

  • 250g pork mince

  • 1 egg

  • handful of breadcrumbs

  • .5 onion, chopped

  • coriander (as much as you like)

  • 2 tbsp Kecap Manis

  • Tuna Mayo

  • 400g tin of tuna in oil

  • 1 onion

  • 2 tbsp of Japanese Mayo

  • 2 tsp Wasabi

  • Dash of Japanese soy

  • Dash of lemon juice

  • Tamagoyaki - Sweet Japanese Omelette

  • 2 eggs

  • Dash of Mirin

  • Pinch of sugar

  • Dash of Japanese soy

  • Shiraae - Beans with Special Sesame Sauce

  • Handful of Beans

  • 1 tbsp tofu

  • 1 tbsp tahini

  • Dash of Japanese soy

  • .5 tbsp sake

  • Pinch of sugar

  • Sunomono - Cucumber and Wakame Vinegar Salad

  • 2 tbsp dried wakame - (bought from Asian Supermarket)

  • 1 cucumber

  • 1 cup water

  • Salt

  • 1tbsp sushi vinegar

  • Pinch of sugar

  • A drop of chilli oil

  • 2 tbsp sesame seeds - toasted

Method

  • Onigiri - Japanese Rice Balls:

  • 1.

    In a rice cooker, steam rice, allow to cool.

  • 2.

    In a bowl, combine miso and mirin and stir.

  • 3.

    Roll steamed short grain rice into tight golf ball size balls.

  • 4.

    Dip the balls into a miso sauce and until the sauce becomes crispy.

  • Nikudango - Meat Balls:

  • 1.

    Pre heat oven at 200C.

  • 2.

    In a bowl mix together the beef mince and pork mince with the egg.

  • 3.

    Add breadcrumbs, onion, coriander and Kecap Manis.

  • 4.

    Form ping pong sized balls and bake oven for 15 minutes.

  • 5.

    Fry them in a hot frying pan with more Kecap Manis until they are well coated with the sauce.

  • 6.

    Serve with more chopped coriander.

  • Tuna Mayo:

  • 1.

    Cut onion in half and then into slices.

  • 2.

    Soak in water for 10 minutes, drain and squeeze the juice out.

  • 3.

    Drain oil from Tuna and place in a bowl.

  • 4.

    Add Japanese mayo, Wasabi, Japanese Soy and lemon juice.

  • 5.

    Mix well and serve.

  • Tamagoyaki - Sweet Japanese Omelette:

  • 1.

    In a bowl crack the eggs and whisk.

  • 2.

    Add Mirin, Japanese soy and pinch of sugar and mix well.

  • 3.

    On a hot pan, make a thin omelette and roll.

  • Shiraae - Beans with Special Sesame Sauce:

  • 1.

    In a small bowl combine tofu, tahini, Japanese soy, sake & sugar.

  • 2.

    In boiling water blanch bean for approx 2 minutes, remove and drain.

  • 3.

    Pour sauces over beans and serve.

  • Sunomono - Cucumber and Wakame Vinegar Salad:

  • 1.

    Soak dried Wakame in water until soft, then drain.

  • 2.

    Thinly slice cucumber, sprinkle salt and leave for 10-20 minutes. Squeeze out excess moisture.

  • 3.

    Mix wakame, cucumber, sushi vinegar & chilli oil.

  • 4.

    Sprinkle with toasted sesame seeds.

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