Japanese Recipes with Fiona Uyema

Merna Delaurentis

Table of Contents Chicken Miso Ramen Recipe Folded Vegan Sushi WrapDiy Prompt Pot NoodlesPrawn Gyoza DumplingsRooster Katsu Burger Japanese impressed recipes from Fiona Uyema, Founder of Asian Meals enterprise ‘Fused’ Chicken Miso Ramen Recipe Usually, creating ramen is notoriously time consuming. Recipes fluctuate from 20 to 200 hours. If you’d […]

Japanese impressed recipes from Fiona Uyema, Founder of Asian Meals enterprise ‘Fused’

Chicken Miso Ramen Recipe

Usually, creating ramen is notoriously time consuming. Recipes fluctuate from 20 to 200 hours. If you’d instead not make investments that substantially time producing ramen from scratch, good information: here’s my quick and mouth watering Chicken Miso Ramen recipe. 

Serves: 2


2 chicken breasts, butterfly slash

1 tbsp sake optional

1 tbsp olive oil

2 tbsp  Soy Sauce

1 litre chicken stock 

2 packs egg/ramen noodles, about 400g, cooked according to bundle directions

3 tbsp White Miso Paste

Few freshly sliced mushrooms and/or sweetcorn

Handful pak choi/spinach leaves, roughly chopped

2 boiled eggs de-shelled and halved, to garnish

2 spring onion finely sliced, to garnish

Sesame seeds, to garnish

Chopped new pink chilli or completely ready chopped chilli, to serve, optional


To make the marinade for the hen breast, in a tiny bowl mix with each other the sake, oil and soy sauce.

Making use of your hands, absolutely deal with the chicken in the marinade and leave to relaxation for 5 to 10 minutes.

When the chicken is completely ready, heat a significant-primarily based pan on a medium to higher warmth and seal the hen on equally sides. Toss in the mushroom slices also if working with. Then cut down the heat and carry on to fry right until the hen is cooked through and set aside.

Convey the rooster stock to the boil in a huge saucepan and straight away lessen to a simmer.

Toss the noodles into the inventory. Convey the stock back to the boil, then quickly decrease to a simmer.

In a compact bowl, blend the miso paste with a several tablespoons of sizzling inventory from the saucepan, dissolving any lumps. Increase the miso paste to the stock and combine nicely alongside one another.

Divide the noodles in between two big serving bowls. Then divide the mushrooms, sweetcorn, and pak choi evenly among the two bowls, arranging very carefully. Slice the cooked hen breast and spot on major of the components as proven in the picture.

Lastly, fill the bowls about 3-quarters whole with the miso inventory. Garnish with boiled eggs, spring onion, sesame seeds and dried nori sheets.

Serve with chopped chilli to insert some spice to this dish!

Folded Vegan Sushi Wrap

Jazz up your lunch with this foolproof folded sushi wrap – our Japanese choose on the viral TikTok folded tortilla hack recipe. It is an straightforward way to cheat your way to sushi at household.

Serves: 2


500g (approx. 1 & 1/2 cups) sushi or quick grain rice, freshly steamed

1 tbsp rice vinegar

Pinch sugar

Pinch Salt

1/2 block agency tofu, sliced (purchased pre-cooked or sliced and pan fried in slices with a small oil)

1 carrot, sliced thinly

1/2 avocado, sliced thinly

2 x nori sheets

Chopped Ginger

Soy Sauce


In a small bowl, merge cooked rice, rice vinegar, pinch of sugar and salt. Make confident to mix nicely. (Make guaranteed to use short grain or sushi rice otherwise your rice will not adhere to the seaweed)

Acquire one nori sheet and use a pair of scissors to slice the sheet from the middle, base up, midway to the centre only.

Area one of the 4 toppings (rice, tofu, avocado, carrots) in each and every of the 4 sq. sections of the nori sheet.

Last of all, drizzle some soy sauce on to one particular of the quadrants and spot a little chopped ginger on a further.

To fold, commence with the base remaining corner. Fold it upwards, then fold it to the ideal, and lastly hold it downwards.

Pour extra soy sauce into a small boy to dip your wrap into although having. Enjoy!

Tip: have a bowl of water to dip your fingers into so the rice won’t stick to your fingers when preparing the wrap.

Diy Prompt Pot Noodles

A intelligent homemade consider on a pot noodle (or quick noodles as they simply call them in the states). These speedy and healthful noodles make a warming lunch or an easy weeknight supper. Take care of my recipe as a manual and experience free to sub in any other delectable flavours and fulfilling ingredients that you love.


1 x widemouth jar with lid, or other heatproof container

Serves: 1

Components (for every jar):

1 tsp Miso Paste

1/2 tsp chopped garlic

1/2 tsp chopped ginger

1 tsp Soy Sauce

1 portion cooked noodles, any noodles of your option will function

1/4 little courgette, thinly sliced

1 small carrot, sliced into ribbons with a vegetable peeler

25g frozen petit pois, defrosted if feeding on straight absent

25g protein: leftover cooked meat (shredded), difficult boiled egg (sliced), tofu (chopped)

Little handful spinach leaves around chopped

1/2 lime, juiced


Spot miso paste a bottom of the cup, distribute it close to a tiny so it dissolves more very easily when you incorporate the incredibly hot drinking water.

Include chopped ginger and garlic, and soy sauce.

Increase the noodles, packing down so they are reasonably compact.

Incorporate all the other substances except the lime.

If not feeding on straight absent, seal with lid or cling movie and refrigerate for up to 4 times.

When you are all set to take pleasure in, merely unscrew the lid and pour boiling water more than the leading of the noodles to address. Location the lid again about the container. Enable the soup steep for 5-10 minutes, until eventually all ingredients are warmed by, and the soup is nicely hot.

Stir all the things to mix with chopsticks, increase lime juice and delight in!

Prawn Gyoza Dumplings

Bursting with flavour, gyoza are so moreish and will go down a address with the total loved ones. Provide these sensitive tiny prawn gyoza dumplings as part of a variety of Japanese-influenced starters.

Serves: 4 or far more


For the dumplings

25-30 gyoza skins also identified as wrappers

bowl water, for sealing the dumplings

vegetable oil, for frying

80 ml cold h2o, for steaming

sesame oil, to season

For the filling

200 g minced prawn, you can use hen too

100 g Asian cabbage/greens, finely diced

1 tbsp chopped ginger

1 tbsp chopped garlic

3 shiitake mushrooms, finely chopped

1 spring onion, finely diced

1 tbsp  Soy Sauce

1 tsp sesame oil

2 tbsp potato starch

Substances for the dipping sauce

2 tbsp  Soy Sauce

2 tbsp rice vinegar

few drops chilli oil (la-yu), optional, to insert spice


To put together the dumplings

Mix all the elements for the gyoza filling in a bowl collectively and set apart.

Put the gyoza skins, a thoroughly clean h2o bowl, teaspoon and huge serving dish on the counter top prior to you start off earning the dumplings.

Put a gyoza pores and skin on the palm of your hand, take a heaped teaspoon of the filling and spot it in the centre of the gyoza skin.

Moisten the edge of the higher 50 percent of the gyoza pores and skin by dipping your finger in the bowl of h2o and sliding it along the edge.

Fold the bottom 50 percent of the gyoza skin above the filling so that it fulfills the moistened higher half

Start out to pleat by folding the edges (make one particular pleat in the center and two pleats at both aspect)

Press firmly on all pleats to guarantee that the substances are secure in the gyoza skin.

To cook the dumplings

Warmth oil on a non-stick frying pan on medium to substantial warmth.

Area the gyoza on the pan and fry until finally the base of the gyoza is a little golden.

Pour cold h2o around the edges of the pan and cover with a lid. Go away cooking for 10 minutes or right until almost all of the drinking water has evaporated.

Get rid of the lid and continue to fry right until the water is totally absorbed.

Ultimately, drizzle sesame oil above the gyoza and fry until eventually the base of the gyoza is golden brown.

Serve with the soy sauce and rice vinegar dipping sauce.

Rooster Katsu Burger

This Hen Katsu Burger recipe reimagines the common dish, swapping rice for brioche buns and introducing crisp lettuce leaves and crunchy sliced radishes for freshness. A perfect way to get creative with the katsu curry flavours you know and adore!

Serves: 4


100 ml  Katsu Curry Stir Fry Sauce 

4 chicken breasts

4 tbsp flour, for coating

2 eggs, beaten

200 g panko breadcrumbs, for coating

olive oil, for baking

4 brioche buns, sliced in 50 percent

4 radishes, sliced thinly

4-8 lettuce leaves, 1-2 leaves for every human being

For the curry sauce

2 tbsp butter

2 tbsp pure apple juice

1 tbsp vegetable oil

2 tsp garam masala

4 tsp curry powder

2 tsp Soy Sauce

2 tsp Worcestershire sauce

2 tsp tomato ketchup

¼ tsp cayenne pepper optional, to increase spice

3 tbsp plain flour

300 ml cold drinking water


For The Chicken Katsu

Preheat oven to 180ºC.

Cut the hen breasts into a butterfly reduce (this will make it possible for the chicken to cook dinner via a lot quicker in the oil).

Prepare the flour, beaten egg and panko breadcrumbs on a few individual plates. Then coat the rooster breasts in flour, dip in the beaten egg and go over in panko breadcrumbs.

Flippantly coat the breaded rooster breasts slices in olive oil and arrange on a baking tray.

Bake in the oven for 20 mins until the panko breadcrumbs on one particular aspect switch a nice golden brown color. Change around and bake for yet another couple of minutes.

Eliminate from the oven when the coating is completely golden and crisp and the chicken is cooked all the way by way of, and set apart.

To Develop The Katsu Burgers

Include a spoonfuls of curry sauce, lettuce leaf and sliced radish to the foundation of each and every brioche bun
Incorporate the katsu hen cutlet to each bun (slice if you favor).
End with much more curry sauce, lettuce leaf and sliced radish (to match your flavor) and the top of the brioche bun.

You can provide the burgers Japanese design with freshly steamed rice and vegetables or in a bun with salad and fries.

Salmon Teriyaki

Every person loves this salmon teriyaki recipe. It’s a basic and rapid midweek food to incorporate to your repertoire that all the loved ones will appreciate.

Serves: 2


Vegetable oil

2 salmon fillets

A handful spinach leaves, washed

2 portions cooked rice, to serve

1 avocado, sliced to provide

handful sesame seeds, to garnish

For the Teriyaki Sauce

4 tbsp Soy Sauce 

2 tbsp honey


Merge the soy sauce and honey in a modest bowl, combine perfectly and established apart.

Pour a small vegetable oil into a non-adhere frying pan on a medium to substantial heat.

Location the salmon fillets (skin-facet down) on the frying pan and sear both of those sides of the fish.

When the fish is virtually cooked (spot the salmon fillets pores and skin-aspect down at this level) pour the teriyaki sauce around it.

Use a substantial spoon to continually pour the sauce above the fish fillets although continuing to fry.

Fry right up until the teriyaki sauce is decreased to the regularity of a syrup. Just just before getting it off the warmth add the spinach leaves and go away on the pan for 1 minute.

Provide with rice and sliced avocado. Garnish with sesame seeds.

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