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Yamaowasabi Cooking Recipes

Avocado, sugar snaps and sprouting cauliflower salad with Yamaowasabi dressing

Serves 2

1 Avocado

4 pieces Sprouting Cauliflower

10 pieces Sugar Snap Peas

Salad dressing

1 Tbsp Lemon Juice

1/2 tsp Soy sauce

1/4 Tbsp Honey

1/2 tsp YAMAOWASABI ‘Plain’

1/2 Tbsp Extra Virgin Olive Oil

1. Boil water in a saucepan. Cook the cauliflower and sugar snaps over high heat for 90 seconds. Drain in a sieve, cool down immediately under running water. Leave to rest.

2. Cut avocado into bite size pieces

3. To make salad dressing, add ingredients to a small bowl and mix well

4. Sprinkle the dressing over salad to serve

Mini roast fillet of beef

Serve 2-3 as main course, or

Makes 10+ canapé

400g Middle cut fillet of beef

1 Tbsp Olive oil

3 Tbsp Soy sauce flavoured Yamaowasabi

50g Watercress

Salt and Pepper

1. Take the fillet from the fridge at least 1 hour before cooking to bring to room temperature

2. Preheat the oven to 180°C

3. Rub the fillet with plenty of salt, pepper and the oil

4. Heat a frying pan until very hot, fry the fillet on all sides for 1-2 minutes each or until browned

5. Place the fillet in the roasting tin, roast for 25 minutes

6. Remove from the oven, cover with foil and leave it to rest for 20 minutes

7. For main course, serve immediately with YAMAOWASABI

8. For canapé, leave to cool for an hour, use a sharp knife to slice thinly. Wrap each slice of fillet with watercress and YAMAOWASABI, skewer with a cocktail stick to serve

Lightly cured salmon with soy sauce, sake and mirin

Serves 2

160g Sashimi grade salmon fillet without skin

3 Tbsp soy sauce

2 Tbsp sake

2 Tbsp mirin

5g　 YAMAOWASABI ‘plain’

1. Wash the salmon under cold running water, dry well with kitchen paper

2. Mix soy sauce, sake and mirin in a medium bowl to make a marinade

3. Insert the salmon and the marinade into a small freezer bag (or Ziploc) to store overnight in the fridge. Remove the air from the bag and seal tightly to ensure a good result

4. 10 minutes before serving, take out the packet of YAMAOWASABI from the freezer, break off the necessary amount to defrost

5. Take out the salmon from the Ziploc and place on a chopping board

6. Position your knife to cut the salmon against the grain of the fish at a 90 degree angle with the knife. As you cut the salmon, slide the whole length of the blade against the grain of the salmon. Cutting against the grain improves the tenderness.

7. Serve the salmon slices with YAMAOWASABI