1 serve Ingredients 200g-230g Chicken breast (Boneless, Skinless) 1/2 Tablespoon Carwari Cooking Sake (Sauce for serving) 1 Teaspoon Carwari Rice Vinegar 1-2 Teaspoon Carwari White Dashi 1 Teaspoon Carwari Mirin 1 Teaspoon Carwari Yuzu Kosho Green 1-2 Tablespoon Cooking liquid from the poached chicken breast (Garnish) 2-3 leaves Chinese Cabbage Wombok - Steamed or boiled Carwari Yuzu Kosho Green Method 1. Put the chicken into a microwave-safe plate. Pour Drizzle Cooking Sake
2 servies (6 skewers) Ingredients 500g Pork Belly 3-4 Spring Onions (white bottom part is better) (Marinade) 2 teaspoons Carwari White Dashi 1 teaspoon Carwari Yuzu Kosho Red Method 1. Cut the pork belly into bite sized (3-4cm wide) cubes and cut spring onions as same width as the pork. 2. Combine White Dash and Yuzu Kosho Red, the pork in a bowl. Cover and refrigerate for 30 minutes. 3. Thread 2-3 marinated pork belly cubes and spring onion onto each bamboo skewer*. 4. Heat
Ingredients 100g Enoki - Woody stem removed. Shredded into small bunch. 1 Tablespoon Carwari White Dashi or Carwari Tamari 1 Tablespoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green Potato/corn flour for coating Carwari Extra Virgin Sesame Oil for deep frying Method 1. Make the marinade sauce. Mix white dashi, miring and yuzu Kosho green. 2. Pour extra virgin sesame oil in a sauce pan and heat. 3. Soak enoki in the sauce and coat with potato/corn flour and shake off any
For 150-200g salad (2 servings) Ingredients Daikon Radish (100-150g) - Chilled one Green Leaf vegetable (50g) (Optional) Such as Green Shiro, Mizuna, rocket, Chrysanthemum etc. Nori Seaweed (Optiona) Carwari Sesame Seeds (Optional) Shallot (Optional) (Ingredients for the Dressing) 1 teaspoon Carwari White Dashi 1/2 teaspoon Carwari Tamari Soy Sauce 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Brown Rice Vinegar 1 tablespoon Carwari Toasted Sesame Oil Method 1. Put all of the
2 servings Ingredients 150g Silken Tofu 3 teaspoons Carwari White Miso 2 teaspoons Carwari Brown Rice Vinegar 2 teaspoons Carwari Mulberry Matcha 1 teaspoon Carwari Extra Virgin Sesame Oil 1 teaspoon Soy Milk 1 teaspoon Freshly Squeezed Lemon Juice Method 1. Wrap tofu with kitchen paper or cotton cloth and place a heavy stuff (a bowl or plate) on top to drain the liquid. Leave it for 1 hour. 2. Put the drained tofu and all other ingredients in a food processor or mix well unt
1 - 2 servings Ingredients 4-5 Radish (roots and greens) 1/2 Tablespoon Carwari Tamari Soy Sauce 1/2 Tablespoon Carwari Brown Rice Vinegar 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green 1 Tablespoon Carwari Sesame Seeds Hulled White Method 1. Toast sesame seeds in a pan until slightly golden. Transfer the toasted sesame seeds to a kitchen paper and cool. 2. Rinse radish roots and green very well. Julienne the radish root. 3. Blanch the radish greens in boiling
1 serving Ingredients 1 Teaspoon Carwari Mulberry Matcha 200ml Water Ice cubes (Optional) Carwari Agave Nectar (Optional) Method 1. Place Mulberry Matcha and 1-2 teaspoons of water into a glass and mix well. 2. Add the rest of water and ice cubes. *If you prefer sweet taste, add Agave Nectar or other your favourite sweetener. #Japanesecuisine #Drinks
For 2 servings Ingredients 8 to 10 Dried Shiitake Mushrooms (around 50g) 2 Tablespoons Carwari Organic Tamari Soy Sauce 2 Tablespoons Carwari Organic Mirin 2 Tablespoons Carwari Organic Agave Nectar 400ml Water Method 1. Rinse dried shiitake mushrooms in a bowl and drain. Add 400ml water and soak for 5 hours. 2. Trim stem of the shiitake mushrooms. (Reserve the shiitake soaking water.)
3. Put the shiitake mushrooms with the soaking water, tamari soy sauce, mirin and agave nec
Ingredients 1 bunch of Choy Sum A pinch of salt to boil the vegetable (Tamari Vinegar & Sesame Sauce) 2 Tablespoons Carwari Unhulled Sesame Seeds 1.5 to 2 Tablespoons Carwari Tamari Soy Sauce 1 Tablespoon Carwari Brown Rice Vinegar 1 Teaspoon Carwari Dark Agave Nectar 2 Tablespoons Carwari Toasted Sesame Oil 1.5 Tablespoons Water Method 1. Prepare the sauce. Put sesame seeds in a frying pan and toasted them on low heart. Remove from the heat once some sesame seeds start to p
2 serves Ingredients 180g (2 serves) Dried Soba Noodles Kakiage (Mix Vegetable Tempura) Green Shallots for topping - chopped (Soup) 500ml Water 85ml Carwari White Dashi 40ml Carwari Mirin 10ml Carwari Cooking Sake 5ml Carwari Tamari Soy Sauce Method 1. Prepare soup. Place all of the soup ingredients except White Dashi into a sauce pan and bring to boil. Stop heating and add White Dashi. 2. Boil the soba noodles in hot water for around 5 minutes or according to the packet inst
4 servings >Ten Tsuyu - Tempura Dipping Sauce Ingredients 80ml Carwari White Dashi 10ml Carwari Mirin 400ml Water Method Put all of the ingredients in a small pan and bring to boil. Take off from heat and cool it down. ＞Kakiage - Mix Vegetable Tempura Ingredients 2 small carrots - cut into thin strips 2 small onions - sliced 150g Enoki Mushrooms - ends trimmed and shredded A few tablespoons Flour for dusting vegetables Canola oil and Carwari Extra Virgin Sesame Oil for deep
For a small jar Ingredients 100g Ginger - Peeled and thinly sliced 80ml Carwari Rice Vinegar 40ml Carwari Agave Nectar (Light) A pinch of salt Method 1. Cook the sliced ginger in boiling water with a pinch of salt for 30 seconds, drain and cool. Pat dry. 2. Place Rice Vinegar and Agave Nectar in a small sauce pan over medium heat. Once it starts boiling, take off from the heat. 3. Put the ginger and the vinegar mixture into a jar and set aside to cool. It can be stored in the
Serves 2 Ingredients 500ml Water 80ml Carwari Japanese White Dashi 40ml Carwari Mirin 10ml Carwari Cooking Sake Method 1. To remove the alcohol and mellow the flavour of Mirin and Cooking Sake, put all the ingredients except White Dash into a pan and bring to a boil.
2. Add White Dashi. 3. Place well-drained cooked Udon noodles in individual bowl and pour the soup. Sprinkle shallots and your favourite toppings.
*Please adjust amount of Dashi and Mirin according to your tast
Ingredients 2 potatoes - peeled and diced into 1cm cubes A handful Broccoli 2 to 3 Tablespoons Carwari Japanese Sesame Dressing A pinch of Sea Salt Method 1. Place the diced potatoes on a plate and cook in a microwave oven for 4 to 5 minutes or until tender. 2. Cook the broccoli in a microwave oven for 1 to 2 minutes or until tender. 3. Put the cooked potatoes in a bowl and add a pinch of sea salt and sesame dressing. Toss them and coat the potatoes with the dressing evenly.