Swift, simple and savory, this supper is a snap.
3 tbs. miso paste
2 tbs. mirin
2 tbs. sake
2 tbs. sugar
2 salmon fillets
Tip the miso, mirin, sake and sugar in a small saucepan. Bring to a boil, then bubble for 4-5 minutes until the sauce begins to thicken. Set aside to cool a bit. Pour into a small, shallow dish and add the salmon. Leave to marinate in the refrigerator for 3-4 hours.
Heat the grill to medium and cook the salmon for 5 minutes per side, or to your liking.
Any night chicken soup!
4 tbs. sake or sherry
3 tbs. mirin or dry white wine
1 tbs. soy sauce
1 garlic clove, crushed
1/4 tsp. dried chili flakes
2 boned, skinned chicken breast, cut into bite-size pieces
2 nests of Asian egg noodles
1 bunch Asian vegetables (such as box choy) or 1 bag frozen Asian vegetable mix
1 tsp. vegetable oil
1/2 tsp. sesame oil
3 cups chicken stock
Mix together the sake, mirin, soy sauce, garlic and chili flakes. Toss in the chicken and leave to marinate 1 hour, if you have time.
Heat a pot of water and cook the noodles according to the package directions adding the veg a few minutes before the end. Drain and set aside
Heat the oils in a small skillet and cook the chicken. Tip in the marinade and bubble until glossy.
Heat the stock. Arrange the chicken, noodles and veg in bowls, then ladle over the hot stock.
Serves 2
Not just for salmon, this piquant sauce would be delicious on most any seafood.
2 1/2 cups sushi rice
1 lb. piece of skinless salmon fillet
2 cloves garlic, peeled and minced
2 red or green chilis, deseeded and finely chopped
2 tbs. minced ginger root 1/4 cup fish sauce
2 tbs. sake (Japanese rice wine)
2 tbs. mirin (sweet Japanese rice wine)
2 tbs. lime juice
Cook the rice following the package directions.
Sear the salmon in a flat griddle or skillet for 4-5 minute on one side, then 1-2 minutes on the other side, depending on how you like your salmon cooked. Remove to a large piece of foil, wrap and set aside.
Mix the remaining ingredients together. Scoop some rice into a bowl, top with chunks to the salmon and spoon over the sauce.
Serves 4-6
Here is a wonderful, fast and simple supper for two. Using frozen shrimp is the key.
2 tbs. water
2 tbs. sake
1/2 tsp. kosher salt
1 tbs. lime juice
1/2 tsp. wasabi powder or 1 tsp. wasabi paste
2 tsp. garlic flavored olive oil
2 green onions, thinly sliced
1/2 lb. frozen, raw, shell-off large shrimp
2-3 tbs. chopped fresh cilantro leaves
In a small jug, stir together the water, sake, salt, lime juice and wasabi.
Heat a wok or skillet and add the olive oil and green onions. Stir fry for a minute or so, then tip in the frozen shrimp. Cook for about 3 minutes until they start to turn pink and loose their frozen glaze.
Add the liquid from the jug and bubble everything together for 2-3 minute to make a sauce.
Serve sprinkled with cilantro.
Serves 2
This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!
Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods
Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish
To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.
Bruise the cardamom pod and cook with the rice, following the package directions.
Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.
For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.
Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.
Serves 2
This is fast and fabulous – so much better than any takeaway.
2 tbs. sake or sherry
4 tbs. mirin
4 tbs. soy sauce
2 tbs. light brown sugar
2 tsp. grated fresh ginger
splash of sesame oil
1 3/4 lbs. chicken thigh fillets, cut or scissored into bite-sized pieces
1 tsp. peanut oil
2 cups sushi rice, cooked
Mix together the sake or sherry, mirin, soy sauce, sugar, ginger and sesame oil in a shallow dish. Toss in the chicken and leave for 15 minutes. Or do this earlier and keep in the fridge.
Heat the peanut oil in a large, shallow skillet. Using a slotted spoon, transfer the chicken to the skillet and cook over a medium heat until they look cooked on the outside. Pour in the marinade and bubble until the marinade is reduced to a thick, dark syrup and the chicken is completely cooked.
Serve with sushi rice.
Serves 4-6
According to Nigella, this quick and delicious meal makes her feel, “smug and holy”!
2 tbs. water
2 tbs. sake
1/2 tsp. sea salt
1 tbs. lime juice
1/2 tsp. wasabi powder or 1 tsp. paste
2 tsp. garlic flavored olive oil
2 scallions, thinly sliced
8 oz. shell-off large shrimp (fresh or frozen)
salad leaves, rice or noodles
fresh cilantro, to serve (optional)
Stir together the water, sake, salt, lime juice and wasabi.
Heat a small wok or skillet and add the olive oil and scallions. Stir about for a minute or two, then tip in the shrimp. Cook for 3 minutes or until they start to turn pinkish.
Add the liquid mixture and bring to a bubble, then cook for another 3 minutes stirring the shrimp in the sauce until completely cooked through. Serve over salad, noodles or rice with fresh cilantro, if using.
Serves 2
Cooking with Nigella 