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🍣Nabemono 

These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non-obtrusive vegetable like cucumber, blanched asparagus, carrot, or sprouts.

Serves: 2

Prep Time: 20 minutes 

Active time: 20 minutes 

INGREDIENTS 

Tsukune (Chicken Meatballs) 

• 150g chicken mince 

• 1 egg 

• 1 tbsp potato starch

• 2 tbsp white minced, rinsed in cold water 

For the donabe: 

• 2 sheets abura-age (fried tofu) 

• 2  shiitake mushrooms

• ⅓ carrot sliced thinly (optionally cut into a cherry blossom shape) 

• ¼ daikon radish cut into ¼ moons 

• 100g shungiku (chrysanthemum leaves), washed 

• 50g shimeji mushrooms 

• 50g enoki mushrooms 

• 100g wombok, washed 

Condiments: 

1 tsp schichimi togarashi 

For the shime:

• 200g steamed rice

• 1 egg 

METHOD 

1. To prepare the tsukune, mix together all of the ingredients in a mixing bowl. Prepare a pot of boiling water. Grab some of the chicken mixture in the palm of your hand while making an ‘OK’ gesture with your index finger and thumb. Squeeze or extrude the mixture through the space in between your fingers, and then use a spoon to portion small meatballs straight into the simmering water. Simmer the water for 2-3 minutes until the meatballs are set. Chill in ice water. 

Spicy Goma Dare 

Dashi stock is a fundamental component of Japanese cuisine. It has a light, smokey flavour from a mixture of deep-sea kelp, and katsuobushi, or dried and smoked skipjack tuna flakes. 

Serves: 2

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 2 tbsp nerigoma 

• 2 tsp miso

• 2 tsp soy sauce

• 2 tsp dashi stock

• 1 tsp toban jan

• 1 tsp mirin

• 1 tsp sugar

• 1 tsp rice wine vinegar 

• 1 tsp sesame oil

• 1 tsp vegetable oil

METHOD 

1. Mix all ingredients together in a bowl. 

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Ponzu - Citrus Soy Sauce

Serves: 2 

Preparation time: 2 minutes

Execution time: 2 minutes 

INGREDIENTS 

• 2 tbsp tamari 

• 1 tbsp yuzu juice

• 1 tbsp orange juice 

• 1 tsp mirin 

• ¼ tsp katsuo (bonito) dashi powder (or 2g katsuobushi)

• 1 tsp shio kombu- salted kelp (or 4g kombu)

METHOD 

1. If you’re making the quick version: mix all of the ingredients for the ponzu sauce together. 

2. If you are doing the slow steep method: replace the katsuo dashi powder with katsuobushi flakes, and the shio kombu with regular kombu. Place all ingredients together in a container and allow to steep for 2 days. Strain the kombu and katsuobushi out afterwards through a fine sieve. 

🐟 Nabe Dashi Stock 

Dashi stock is a fundamental component of Japanese cuisine. It has a light, smokey flavour from a mixture of deep-sea kelp, and katsuobushi, or dried and smoked skipjack tuna flakes. 

Serves: 2

Preparation time: 5 minutes

Execution time: 15 minutes 

INGREDIENTS 

• 1L water

• 15g katsuobushi (bonito flakes) 

• 10g kombu 

Seasoning 

• 45ml mirin 

• 30ml soy sauce 

• 1 tsp soy sauce 

METHOD 

1. Place the water and kombu in a large saucepot and set it over medium-low heat. 

2. Heat the water slowly over the course of 5-10 minutes until small bubbles appear around the side of the pot, or when the water reaches around 60-65C. 

3. Steep the kombu for 40-60minutes.

4. Remove to kombu from the pot and discard. 

5. Bring the liquid to just before a boil and immediately shut off the heat. 

6. Add in the katsuobushi and steep for 10 minutes off the heat. 

7. Strain out the katsuobushi through a cheesecloth.