Japanese flavour Risotto with Mussel, Sake, and Shiso

Japanese flavour Risotto with Mussel, Sake, and Shiso

I love mussel cooked with Wine & Butter etc… I would like to introduce you Mussel Risotto cooked with Japanese Flavour. Ingredients Fresh Mussel 2 cloves of Garlic 2 x shiso leaf Chive 1-2 table spoon of unsalted butter 100ml White wine, or Sake Black pepper & Maldon salt to taste (Any Sea salt wold be fine) You heat the pan and melt butter and add garlic, stir for a minute, and add shiso leaf. Then add mussel Then Add wine, and salt & Pepper, and cover the pan with lid, cook until all the shells open. And serve. You will get juice from the cooking, like this, and add Japanese cooked rice, and cook a few minutes until everything will combine.   Enjoy!  ...
Chocolate Infused Teriyaki chicken

Chocolate Infused Teriyaki chicken

Today I did Chocolate & Sushi Making Pre – Demo for Chocolate Sushi Making workshop for The Chocolate Festival on March 23rd with A friend who runs BakingDreamsTogether We are going to demonstrate and host hands-on chocolate sushi making workshop together. Chocolate Festival http://www.festivalchocolate.co.uk/festivals/london/whats-on/ We’ve created delicious chocolate Sushi today, I am looking forward to sharing it more soon. I had so much chocolate left, so I created Chocolate Teriyaki sauce and cooked with grilled chicken and served with strawberry. It was so delicious and so nice!   Chicken cooked with Chocolate infused Teriyaki Sauce Learn Sushi cookery and chocolate sushi cookery. Fine Sushi Master Class on April 13th. Join us!...
How to cook Sushi Rice

How to cook Sushi Rice

I would like to write How to cook sushi rice How to cook Sushi Rice, Sushi rice has to be wash gently with your hand with water, and wash it for 5- 7times until the water runs clear. Then you could soak it for 30-60 minutes, but if you haven’t got time, you could skip this process. After that, put 300ml rice with 300-330 ml water to the pan with the lid, and cook with the medium high heat and bring to boil, and you simmer it with the second lowest heat for 12-17 minutes. And the lid has to be always on, and after you simmer with the second lowest heat for 12 – 17 minutes , you turn off the heat and wait 10-20 minutes to set the rice with the lid on. And you could mix the steamed rice with sushi seasoning. Learn How to make sushi @...
How to cook instant Dashi Stock and Teriyaki chicken

How to cook instant Dashi Stock and Teriyaki chicken

How to make Instant Dashi stock is easy as ABC! To make 500ml Dashi, pour boiling hot water to a glass jar with little piece of Konbu and 8mg Katuobushi, and wait around 30 minutes, and It is ready to use for your miso soup or noodle dish! I found gluten free noodle at a local organic shop. Organic Brown rice noodle with wakame seaweed (It was delicious!) I cooked Teriyaki Chicken for topping of Noodle To katuodashi, I cooked chicken bone to add more flavour, and add 1 1/2 to 2 table spoon of soy sauce, 1 table spoon of mirin to 250 ml mixed dashi and chicken soup stock, and pinch of seasalt, and add beansprouts-leave it for a while in a soup so it cooks), branched spinach, cooked noodle and topping. It is ready to eat. I sprinkled sansyo pepper on the noodle, and garnished with finely chopped spring onion. Itadakimasu! Brown rice soup noodle with beansprouts and Chicken teriyaki. Join my Sushi Lesson, and Japanese cooking class. http://SushiQueen.co.uk Master Sushi class on 15th Nov  2014...
Japanese Style Tuna Tar Tar

Japanese Style Tuna Tar Tar

I made delicious Tuna tar tar the other day and it is so easy to make and delicious! You need to mix tuna,Olive oil, Lime juice, a pinch of Sansyo pepper, Japanese shichimi 7 spice, sea salt, black pepper. 1 Shiso leaf, chive for decoration. Japanese Sansyo pepper has got nice flovour for fish or meat when you cook with teriyaki...
Miso making

Miso making

I made Home made miso at the begining of last November 2009, it takes around 5-6months to be ready when it is prepared in winter, if it is done in Spring time, it takes around 4-5months. it is now ready to use for miso soup etc. First month of Miso Second Month This Home Made Miso tastes like “shinsyu Inaka Miso” Now it’s ready to cook! Miso soup with roots vegs and pork   Sushi Classes London Learn How to make Sushi, and Teppanyaki cooking in London by SushiQueen...