On New Year’s day we decided to christen our new cast iron Naked Pan Wok with a batch of Chahan. Now there are no hard and fast rules when choosing ingredients for Japanese fried rice but here are a few tricks.
Category Archives: Japanese Recipes
Japanese Tapas Recipe: Meatballs
Meatballs are one of those comfort foods that go exceptionally well with beer and wine.
Here’s a slight twist on the traditional meatball recipe.
Oigen Pan Recipe: Teriyaki Fish
This Chef’s Armoury recipe works with fish, chicken, wagyu and pork.
Today we use some freshly caught snapper fillets.
Delicious Yuzu Cake – A Yuzu Recipe
In Australia yuzu fruit is extremely hard to get. There are less than a handful of growers. One of the main reasons chefs adore this Japanese ingredient is for it’s delicious rind. Chef’s Armoury now has yuzu fruit in store. If you’ve never eaten a yuzu dessert, try this simple recipe … it will have you hooked.
Charcoal Pannacotta With Poached Strawberries
The origins of Pannacotta go all the way back to the 12th century. Back then it was very different. Pannacotta was often pinkish in colour, was gellified using partridge or fish bones and was usually a savoury dish consisting of almond milk and capon back in medieval Europe, often eaten during Lent.
Pannacotta was originally reserved for the upper class, now every restaurant in Sydney has their version. So going against all traditions we have evolved it even further using gelatine and Japanese culinary charcoal powder.
Chef’s Armoury Yakitori Sauce Recipe
Some things will remain a secret forever – “Who shot JFK?”, “Did man really land on the moon?”, “Was Lady GaGa ever a man?” and “How can I make tare that tastes just like the one at that famous yakitori-ya?”
Tare basically translates as sauce and the tare that is used to dress grilled chicken in downtown Tokyo is a savoury sweet combination of shoyu and sugar with a big spoonful of complexity. Recipes are closely guarded from generation to generation and each yakitori-ya shows a unique balance in salt, sweetness and umami in their tare.
Izakaya Recipe – Ninjin Kinpira
I have a confession to make – I hate eating carrots. Maybe it has something to do with the English side of my ancestry feeding carrots exclusively to pigs (although I could survive solely on pieds de cochon or any other part of the pig for that matter) or maybe carrots are the world’s most boring vegetable (OK second most boring behind chokos).
Yuzu Chuuhai Recipe – Kampai
Yuzu chuuhai is the official drink I have on my ‘alcohol free’ days in Japan. It is generally made with a single shot of shochu so it is only about half as strong as a gin and tonic.
