With Japanese food becoming more popular than ever I was delighted to be invited to spend the evening learning the ‘tricks of the trade’ from one of the experts, Yuki Gomi, on how to combine Japanese flavours with other cuisines. Yuki owns her own cookery school, so the perfect instructor, and is the author of Sushi at Home: The Beginners Guide to Perfect, Simple Sushi.
Using Yutaka products, an authentic Japanese food range which provides foodies with the ingredients needed to make sushi, soups, rice, noodles and sauces, we made dishes native to Yuki’s home town in Japan. All whilst being plied with copious amounts of the most gorgeous tasting Shochikubai Shirakabegura Mio Sparkling Sake in a beautiful blue glass bottle…thank goodness it has only a 5% alcohol content!
We spent the evening cooking up a feast which included, salmon ceviche, green beans with black sesame sauce, Hoto noodles and sweet potato korokke (croquette). Mmmm my mouth is watering just remembering it all!
My favourite? The salmon ceviche which literally takes minutes to prepare. I just need to pluck up the courage to trust I’m buying sushi grade quality salmon before making it at home!
- 2 fillets (150g each) Salmon skinned (sushi grade quality salmon)
- Pinch of sea salt
- Juice ½ lime
- 1 tbsp Yuzu juice
- ¼ red onion, chopped
- Handful chopped coriander or shiso leaves
- ¼ tsp wasabi paste
- ½ red chilli, de-seeded & finely chopped
- Dash light soy sauce
- 8 strands of chives, chopped
- Dice the salmon into chunky pieces, 1.5cm cubes
- Put the salt, lime juice, Yuzu juice, red onion, coriander, wasabi paste, red chilli and soy sauce into a small bowl and mix well
- Add the salmon chunks and mix and leave for up to 20-30 mins* until the salmon has turned a white colour as it cooks in the citrus juices
- Finish off with chopped chives
- *This is entirely up to you, it is delicious when 'cooked' in the juices for just a few minutes, it depends on personal preference. I ate it after about 10 minutes and it was amazing but others prefer it virtually raw!
And to accompany Yuki Gomi’s salmon ceviche?
How about a Yuzu Cocktail…
- 3-4 ice cubes
- 20ml Yutaka cooking sake
- 40ml vodka
- 2 tbsp Yutaka Yuzu citrus seasoning
- ¼ fresh lemon
- 150ml tonic water
- Put ice cubes into a glass
- Pour Yutaka cooking sake, vodka, Yutaka Yuzu citrus seasoning over the ice cubes
- Squeeze the lemon juice into the glass
- Top with tonic water and stir
Yutaka products are available in oriental food specialists as well as Tesco, Sainsburys, Waitrose, ASDA and Morrisons. For more recipe ideas head over to Yutaka.