I love cooking – Mexican, Italian, Greek,Chinese – I’m a huge foodie and my ultimate dream is to run my own kitchen. When Yutaka sent me some cooking ingredients to try I was intrigued – I’ve never tried let alone cooked Japanese food before.
From the website – “The Yutaka range of authentic Japanese food products was introduced to the UK market in 1995. The growing range now includes ingredients for sushi, sauces, soups, rice, noodles and “easy to use” meal kits. Having been the first in the market, the brand continues to be the leading authentic Japanese range in 16 countries across Europe and the Middle East.”
I did a little research on basic Japanese recipes and dishes prior to starting so I wasn’t completely clueless; the bag of goodies included this lovely lot:
- Sushi rice
- BBQ Miso
- Wasabi paste
- Organic Tamari Soy Sauce
- Gluten Free & Organic Miso Paste
- Mirin seasoning
- Cooking Sake.
The first recipe I tried was Yaki Onigiri AKA grilled rice balls. To make four balls I used:
- 360ml(roughly 250g) of Yutaka Sushi Rice
- Sea Salt
- Rapeseed Oil
- Yutaka Organic Tamari Soy Sauce.
They were a little fiddly to make – once the rice is cooking you divide it into four portions, make ‘balls’ and then grill or fry them. They came out rather large – you can fill them with various things and they are crispy on the outside and soft on the inside.
Baked Bananas with Miso Caramel Sauce
Miso Paste smells like it would not work with caramel; after slaving over the caramel for ages I totally didn’t want to add the Miso Paste however it really gave it a depth and almost bitterness that enhanced the taste. Miso is a paste made using fermented soybeans and salt; it can be used in all sorts of dishes, sweet and savoury.
To make four servings I used:
- 4 ripe bananas
- Vanilla Ice Cream.
To make 250ml of Miso Caramel Sauce:
- 150g(¾ cup) caster sugar
- 50ml water
- 100ml double cream
- 30g(2 tbsp) Yutaka Organic Miso Paste.
Baked bananas totally aren’t my thing; however the Miso Caramel Sauce was absolutely delicious – I made some shortbread biscuits later that evening and enjoyed them warm with the sauce and ice cream. The sauce is delicious – well worth a go!
I did also use the remainder of the double cream and some of the Panko to make a potato gratin – I’d read Panko breadcrumbs are used in lots of recipes for popular weight loss clubs and they also apparently make good homemade chicken nuggets, fish fingers and all sorts.
It’s definitely made me want to be more adventurous and cook more Japanese dishes; especially as you can make Teriyaki sauce from the Cooking Sake, Mirin and Soy Sauce – lots to try!
To find the recipes and more information on Yutaka visit the website here.
**I was sent these items by Yutaka in exchange for an honest review. As always all opinions are honest and my own.**