Tonkotsu Noodle Soup Recipe

  

Ingredients:

3 packets Nissin Tonkotsu Instant Noodles
1/2 Obento Nori Sheet, sliced finely
2 rashers of bacon, thinly sliced
3 spring onions, sliced diagonally
100g snow peas, blanched
4 eggs, poached
 

Method:

1. Place noodles in 1.5 lt boiling water and simmer for 3 minutes
2. Fry bacon until crispy and set aside
3. Remove noodles from heat, add soup base and seasoning oil
4. Divide the noodle soup evenly between four bowls.
5. Top noodles with bacon, snow peas and spring onions.
6. Top with a poached egg and nori strips.
 

Shopping:

Nissin Tonkotsu Instant Noodles

Available in the Asian food section of leading supermarkets nationally.

 

Obento Nori Sheet

Available in the Asian food section of leading supermarkets nationally.

OBENTO SUSHI KIT

Sushi – An Introduction

Sushi, is a general term for all dishes using ‘sushi meshi’ (vinegared rice) in combination with other ingredients. The most common types of sushi are:

Hand shaped Sushi (Nigiri-Zushi) consisting of a topping, smeared with wasabi sitting on a pillow of rice.

Rolled Sushi (Maki-Zushi) has countless variations, with each sushi chef producing their own variations. At its simplest rolled sushi consists of nori seaweed spread with rice and topped with one or more fillings.

Hand Rolled Sushi (Temaki-Zushi) is sushi which consists of nori seaweed which is shaped and filled with sushi rice and fillings. This style of sushi is ideal for dinner parties and summer picnics.

Sushi Ingredients

Fillings for sushi are limited only by your own imagination, traditionally ingredients such as pickled daikon radish (takuan), dried gourd ribbons (kanpyo), lotus root (renkon), Shiitake mushrooms, and Wasabi are used in conjunction with fresh fish and vegetables.

Obento’s Sushi Kit

From trained chefs to hungry kids, everyone agrees – half the fun with sushi is in the making!

Maki Sushi, involves fresh ingredients and sushi rice, inside a seaweed sheet (nori), rolled using a special bamboo mat. These rolls can be enjoyed whole or sliced into smaller pieces and are traditionally served with soy sauce, wasabi and pickled ginger.

Despite traditions, ultimately the only rule to follow with sushi is your own imagination, with the help of Obento’s Sushi Kit you can enjoy sushi in it’s many forms.

Obento’s Sushi Kit contains all the ingredients you need to produce perfect Japanese Nori Maki rolls. With the addition of a few fresh ingredients, you will soon be enjoying restaurant quality sushi rolls in your own home.  

Shopping:

Obento Sushi Kit is available in the Asian food section of leading supermarkets nationally.

Yakitori Chicken Recipe

Ingredients:	1kg chicken thigh fillets, cut into 2.5 cm cubes 8 spring onions, cut into 2.5 cm lengths Bamboo skewers Yakitori sauce (makes 2 cups) 6 table spoons saki, or sherry ¾ cup dark soy sauce 3 table spoons Morita Mirin Seasoning 2 table spoons sugar
Method:	Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol. Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked
Shopping:	Morita Mirin Seasoning is available in the Asian food section of leading supermarkets nationally.

SAKE COCKTAIL RECIPES

Sake is the latest mixing sensation in New World Cocktails, proving to be the ideal base in a clear and low to medium level alcoholic beverage. Sake is a gentle and delicate mixer, easily and harmoniously blending an earthy dry, yet delicate flavour to most chosen cocktails.

With there now being several premium varieties and styles of fresh sake readily available, the opportunities to develop and grow this new taste sensation are boundless Sake cocktails display exceptional taste, purity and smoothness. Respect the Tradition, Celebrate the Evolution. Mixing with Sake proves you can improve on a good thing.
 

FUJI SUNSET
Glass:	140ml Champagne Saucer
Garnish:	Maraschino Cherry on rim
Method:	Shake with Ice and strain into chilled champagne saucer
Ingredients:	50ml Go-Shu Junmai 25ml Maraschino Liqueur 25ml Lemon Juice 25ml Orange Juice Dash Grenadine, Ice

EAGER NINJA
Glass:	140ml Cocktail Glass
Garnish:	Cherry and Slice of Lime/Lemon on Rim
Method:	Shake and strain Go-Rin Sake, Midori, Malibu and Pineapple Juice and pour into glass. Sink the Blue Curacao and Raspberry cordial
Ingredients:	15ml Go-Rin Sake 15ml Midori 15ml Malibu 15ml Pineapple Juice 5ml Blue Curacao 5 ml Raspberry Cordial

BLUSHING GEISHA
Glass:	285ml Hurricane glass
Garnish:	Strawberry and cocktail umbrella on side
Method:	Using two separate blenders, blend in each with ice and carefully pour the separate ingredients into a long glass whilst it is being tilted.
Ingredients:	(Blender 1) 30ml Go-Rin Sake 25ml Midori 25ml Malibu (Blender 2) 30ml Strawberry Liqueur 3-4 Strawberries

BONSAI BUDDY
Glass:	285ml Hi ball glass
Garnish:	Swizzle Stick
Method:	Shake Sake, Whisky, Egg White and Sugar, strain into glass, top with soda water
Ingredients:	25ml Go-Shu Sake 25ml Suntory Whisky 1 X Egg White 1 X teaspoon of Castor Sugar Small Squeeze of Fresh Lemon Ice Soda Water

More Sake Cocktail recipes and sake information coming in the next few weeks. (Frequency - every two weeks. We don't sell our lists.)

Sake can be enjoyed either mixed or alone but preferably not on your own KAMPAI!

RECIPE OF THE MONTH

Miso based soup, of all the popular cuisines of Japan, is perhaps the easiest and the most versatile dish to cook at home. A tablespoon of miso provides about one-sixth of the protein needed per day, it is also rich in vitamins and minerals, low in fat, and easily digested. But best of all... it's delicious!

POTATO - CARROT - BROCCOLI - MISO SOUP INGREDIENTS 1 small Potato 1 Carrot 1/4 head of Broccoli 1 large Cabbage leaf 1 1/2 cups of dashi stock (see basics for preparation method) 1 1/2 - 2 Tbsp miso (light or dark) Cut potato and carrot into 1/4 thick rounds. Soak potato in water to prevent discoloration. Divide broccoli into florets. Slice cabbage leaf core into thin slices, cut leaf into shreds. In a saucepan, place stock, carrot, and drained potato, and bring to a boil. Reduce heat to medium and when almost cooked, add broccoli and cabbage. Cook for a further 2-3 minutes. Soften miso in a small cup by adding a couple of tablespoons of hot stock from the saucepan... still until the miso has dissolved. Place miso in saucepan. Remove from heat as soon as it reaches the boiling point. Serve immediately.

Korokke Sandwich

Do you like Japanese korokke? Freshly cooked korokke is delicious, but leftover korokke makes a good sandwich filling. When I make korokke sandwiches, I place julienned cabbage and korokke pieces in hamburger buns or hot dog buns and drizzle some tonkatsu sauce or Worcestershire sauce over the fillings. It's a quick lunch idea. 

Yaki Onigiri

Grilled or fried rice balls are called yaki onigiri in Japan and commonly cooked at home. I sometimes make many yaki onigiri at a time and freeze them. They can be quick and healthy snacks. These yaki onigiri are glazed with soy sauce, but miso is often used for seasoning yaki onigiri. Instead of plain rice balls, okaka onigiri, which are made with dried bonito flakes, can also make good yaki onigiri.