Don't get too excited the book is not published until May!
Having now attended one of Sachie's cooking classes (courtesy Harper Collins) I now can't wait to get my hands on this book.
Meantime here is a trailer featuring Sachie:
Photo right - The Bookman with publisher Finlay Macdonald at Sachie's Kitchen in Parnell.To whet your appetite for her forthcoming book Sachie has kindly made available to me the three recipes that we learned to make the other night. I have since made the Teriyaki Chicken at home and can report it went down a treat.
The recipes, all of which will be in Sachie's Kitchen follow:
胡麻アイス
(Sesame
seed Ice Cream)
Not everybody has the time
or patience to make ice cream from scratch and so we’ll take a little short-cut with this recipe.
This black sesame seed ice cream is so simple to make and has an extremely unique nutty
essence that I bet you’ve never experienced in an ice cream before!
Serves:
4
Preparation
Time: 5 minutes + 20mins for softening the ice cream in the fridge
Resting:
1-2 hrs in a freezer
Ingredients:
4 Tbsp Black Sesame seed
powder
500g Vanilla Ice Cream
1 tsp honey
Method:
1.Put vanilla ice cream in a fridge for 20 minutes to soften
2.When the ice cream has softened, add black sesame powder, honey
and mix well
3.Pour the ice cream in a container and leave it in the freezer to
set
4.When cold, remove and serve in a bowl
サーモンの南蛮漬け
(Sugar
and Spice Salmon)
This dish called
‘Nan-ban-Zuke’ in Japanese and every single family has their own unique recipe.
This is my family’s secret
version and now I am happy to share this with you. It is a great dish to
have in a hot summer day as
it is sweet and sour but has a spicy kick from the chili. Great with
your favourite glass of white
wine! Enjoy!
Serves:
4
Preparation
Time: 15 minutes
Cooking
Time : 5 minutes
Ingredients:
500 g Salmon, boneless, skin
on
1/2 cup standard flour
Marinade sauce:
300ml Grain flavoured Vinegar
180ml Soy Sauce
4 Tbsp Cooking Sake
4 TbspBrown Sugar
1 Red Chili (dry or fresh),
chopped
1/2 onion, sliced
1/2 red capsicum, sliced
1/2 green capsicum, sliced
1/2 yellow capsicum, sliced
Oil for deep frying
Method:
1. In a small bowl, mix all the
Marinade sauce ingredients and add onion, capsicum and chili. Set
aside.
2. Cut salmon into cubes and
dust with flour and shake excess flour.
3.Heat oil to 170 - 180 degrees
in a deep frying pan.
4.Place the salmon in the oil
and deep fry for 1-2 minutes. (alternatively, you can pan fry for
couple of minutes)
5.Drain the excess oil and
place the salmon into the marinade sauce bowl and mix the salmon
with the vegetables.
6.Serve the salmon and
vegetables in a bowl or on top of soup spoons as individual canapes /
finger foods.
照り焼きチキン
(Teriyaki
Chicken)
I have found through the
cooking school and from feedback that teriyaki chicken is one of the
most popular Japanese dishes
and a favourite amongst everybody. But don’t feel restricted to
chicken. The sauce goes well
with beef, pork, salmon, or even just stir fried vegetables and tofu.
If you like to think ahead,
you can even make extra Teriyaki sauce and keep it in your fridge for
next time.
Serves:
4
Preparation
Time: 5 minutes
Cooking
Time: 20 minutes
Ingredients:
4 Chicken thighs (boneless)
3 Tbsp Standard flour
Cooking Oil
Teriyaki Sauce:
35g Brown sugar
75ml Mirin Sauce
75ml Cooking Sake
75ml Soy Sauce
Garnish:
Spring onion, chopped
Toasted sesame seeds
Method:
1. To make Teriyaki sauce: mix
brown sugar, Mirin sauce, soy sauce, and cooking sake in a
small saucepan and bring to
boil. Reduce the heat to medium and simmer for further 2
minutes. Remove from the heat
and set aside
2. Score the chicken to flatten
and dust with flour.
3. Put a pan on medium-high
heat, add cooking oil and place the chicken (skin side first).
Cook the chicken for 2-3
minutes and flip to cook the other side for another 2-3 minutes
or until it has cooked
through.
4. Add the Teriyaki sauce to the
pan and cook until the sauce becomes thicker and lightly
caramelized.
5. Slice the chicken and serve
with cooked rice. Garnish with chopped spring onion or toasted
sesame seeds if you desire.
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