An Amateur Itamae's Cookbook: The Japanese Food Training Guide

Table of contents :
Introduction
Recipe 1 - Japanese Style Shrimp in Lettuce Leaf Cups
Recipe 2 - Salmon Rolls
Recipe 3 - Rustic Sushi
Recipe 4 - Corn and Tuna Ships
Recipe 5 - Crispy Japanese Chicken Bowl
Recipe 6 - Sushi Sandwiches
Recipe 7 - Shrimp Salad and Sushi Rice
Recipe 8 - Beef and Bean Stir-Fry Japanese Style
Recipe 9 - Salmon and Asparagus Ships
Recipe 10 - Beef Maki With Spring Vegetables
Recipe 11 - Sushi Timbales
Recipe 12 - Egg and Nori Rolls
Recipe 13 - Green Bean and Tuna Sushi
Recipe 14 - Roll Up Sushi
Recipe 15 - Tuna Tataki And Ginger Dressing
Recipe 16 - Miso Soup with Salmon and Sesame Sushi
Recipe 17 - Sushi Rice Salad
Recipe 18 - Barbecued Japanese Onigiri
Recipe 19 - Salmon and Avocado Sushi
Recipe 20 - Rice Paper Rolls with Sashimi and Vegetables
Recipe 21 - Miso Rice Bowl
Recipe 22 - Hand – Molded Tuna Sushi
Recipe 23 - Bamboo and Tofu in Clear Soup
Recipe 24 - Pork Gyozas
Recipe 25 - Sashimi Oysters
Recipe 26 - Scallops with Shallots and Ginger
Recipe 27 - Avocado and Salmon Rice Balls
Recipe 28 - Inside Out Sushi
Recipe 29 - Tofu Noodles
Recipe 30 - Shitake Mushroom Egg Roll
Biography
An Author's Afterthought

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An Amateur Itamae's Cookbook The Japanese Food Training Guide

by Chloe Tucker

© 2021 Chloe Tucker All Rights Reserved.

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Table of Contents Introduction Recipe 1 - Japanese Style Shrimp in Lettuce Leaf Cups Recipe 2 - Salmon Rolls Recipe 3 - Rustic Sushi Recipe 4 - Corn and Tuna Ships Recipe 5 - Crispy Japanese Chicken Bowl Recipe 6 - Sushi Sandwiches Recipe 7 - Shrimp Salad and Sushi Rice Recipe 8 - Beef and Bean Stir-Fry Japanese Style Recipe 9 - Salmon and Asparagus Ships Recipe 10 - Beef Maki With Spring Vegetables Recipe 11 - Sushi Timbales Recipe 12 - Egg and Nori Rolls Recipe 13 - Green Bean and Tuna Sushi Recipe 14 - Roll Up Sushi Recipe 15 - Tuna Tataki And Ginger Dressing Recipe 16 - Miso Soup with Salmon and Sesame Sushi Recipe 17 - Sushi Rice Salad Recipe 18 - Barbecued Japanese Onigiri Recipe 19 - Salmon and Avocado Sushi Recipe 20 - Rice Paper Rolls with Sashimi and Vegetables Recipe 21 - Miso Rice Bowl Recipe 22 - Hand – Molded Tuna Sushi Recipe 23 - Bamboo and Tofu in Clear Soup Recipe 24 - Pork Gyozas Recipe 25 - Sashimi Oysters Recipe 26 - Scallops with Shallots and Ginger Recipe 27 - Avocado and Salmon Rice Balls Recipe 28 - Inside Out Sushi Recipe 29 - Tofu Noodles Recipe 30 - Shitake Mushroom Egg Roll Biography An Author's Afterthought

Introduction

Welcome to the amateur Itamae training academy! We’re putting your cutting and Japanese food skills to the test! If this is your first time with either, don’t worry, this is the first level of training, and all the instructions will be provided for you to successfully complete each Japanese dish. However, don’t expect it to be too easy. There’s a reason Japanese cooks spend their lives trying to perfect the art of Japanese cuisine; it’s a lifelong commitment. Now, perhaps you don’t have that kind of time on your hand (and we don’t expect you to), but we’re still doing that, the traditional way minus all the years of practice. Bring out the rice, salmon, tuna, nori, wasabi, and everything else, because once we start, we’re not letting you walk out of the kitchen without a completed dish. Don’t worry, it’s not all sushi, so by the time you’ve finished with it, we’ll have miso soup, stir fry, and some other dishes ready to challenge you. It might not turn out to be perfect the first time, but with practice and patience, you’ll get enough hang of it. Take a deep breath and get ready to start because this is only level one, and we’ll be back with more once you’ve successfully completed the training. Good look, future amateur Itamae-san! IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Recipe 1 - Japanese Style Shrimp in Lettuce Leaf Cups

Light, bright and ever so right! I think there are nearly zero calories in this scrumptious dish! The recipe is light on the body and light on the pocket. I usually double it for my hungry horde! Cooking Time: 20 minutes Makes: 6 Servings Ingredient List: 2.2 lb. of cooked shrimp – peeled and chopped 12 baby cos lettuce leaves – washed A handful of snow pea sprouts 2 tbsp. of pickled ginger – chopped – put juice to the side 1 ½ or more tbsp. of lime juice – freshly squeezed 1 tbsp. of light soy sauce 2 tsp. of rice wine ¼ tsp. of sesame oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a bowl. Pop your shrimp, pickled ginger and sprouts in and mix. Pour your soy sauce, lime juice, sesame oil, rice wine and pickled ginger juice into a jug. Combine. Drizzle the dressing over your prawn mix and portion out into your lettuce leaf cups. Serve and enjoy!

Recipe 2 - Salmon Rolls

This is an easy Japanese classic – I love the colours of the dish. It looks exotic and fancy. Serve it with a cold glass of sake or bubbles. Cooking Time: 20 minutes Makes: 4 Servings Ingredient List: 2 tbsp. of salmon roe 4 oz. of sushi grade salmon – cut into thick batons 3 cups of prepared sushi – be sure to rinse before cooking 3 nori sheets – halve them horizontally Soy sauce Wasabi Pickled ginger IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab your bamboo mat. Place the nori sheet, shiny side down, on top. With wet hands, spread rice evenly over seaweed. Leave a space at the furthest edge to seal after rolling. Pop some salmon along the middle of your rice. Hold everything in place and roll. Seal at the edge – if they don’t seal, sometimes I just dampen the edge. Repeat with all of the ingredients. Slice up your rolls and top with salmon roe. Serve up with wasabi, soy and ginger and taste the goodness! 

Recipe 3 - Rustic Sushi

This recipe takes away the pressure of rolling with a bamboo mat! I love the no rule concept of the sushi. You can alter whatever ingredients you like or just follow the delicious suggestion. Cooking Time: 1 hour 20 minutes Makes: 12 Servings Ingredient List: 4 cups of medium grain brown rice – cooked 1 tbsp. of rice vinegar 6 nori sheets 1 fresh large avocado – peeled and sliced into 12 slices 1 cucumber – Lebanese is great for sushi 8 oz. of bean shoots Wasabi 5 ½ oz. of seafood flakes – halved diagonally Tamari – also known as soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: After you have cooked your rice, combine it with your rice vinegar. Halve your nori sheets to make 12. Slice up your cucumber into 12 sticks. Pop your nori sheet shiny side down. Wet your hands, so the rice does not stick so much. Grab a handful of rice and spread evenly over your seaweed. Be sure to leave a strip clear of rice on your furthest edge. Pop some wasabi across the middle of your rice. Divide your ingredients evenly into 6 portions. Put all of your other ingredients on evenly and spread horizontally across your nori sheet. Grab your closest end and roll up. Wet the clear end, so it sticks when you roll it. Repeat with the rest of your nori. Cut all of your rolls in half and pop into the fridge to chill for 5 minutes. Serve up fresh with your Tamari for dipping! Enjoy!

Recipe 4 - Corn and Tuna Ships

These are such a novelty for your kids, with the extra bonus of adding tuna and corn. They are a delicious lunch, and if they don’t toss their lunch boxes around too much, they are a good one for school – brain food! Cooking Time: 1 hour Makes: 18 Servings Ingredient List: 1 cup of sushi rice ¼ cup of mirin seasoning – you can get it at the supermarket or your local Asian grocery. 1 large can of tuna in spring water. 1 can of corn kernels 3 nori sheets 1 or more tbsp. of fresh garlic chives – chopped finely – save some to garnish with too 1 ½ tbsp. of whole egg mayo – organic is best IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse your sushi rice to get rid of the extra starch. Cook and set aside to cool. Pop it onto a non-metal tray and gently get the lumps out and add seasoning. Grab a mixing bowl. Combine the corn, tuna, mayo and chives. Grab your nori rolls and cut into even 6 strips. Wet your fingertips. Grab about 1 tbsp. of rice and form an egg shape. Wrap a strip of nori around the edge; be sure to seal with a little water on the end. Pop some of your corn and tuna mix on top and sprinkle with chives. Repeat until all 18 are ready. Serve up fresh! 

Recipe 5 - Crispy Japanese Chicken Bowl

Packed with protein, this dish is a complete and sensational meal. Your kids will love the variety in the bowl, and you will love that they are getting full of pure goodness. Cooking Time: 30 minutes Makes: 4 Servings Ingredient List: 4 eggs – free range, please 1 ½ cups of medium grain rice 21 oz. of chicken breast schnitzel – free range 5 oz. of fresh snow peas – sliced thickly Vegetable oil – we like coconut 1 nori sheet - shredded 1 fresh avocado – sliced 1 fresh carrot – sliced into matchsticks ¼ cup of pickled ginger Sesame seeds IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Cook your rice and set aside. Grab a heavy-bottomed frying pan and heat up your oil over a medium flame. Cook your chicken until tender and cooked through. Slice thickly. Blanche the snow peas in hot water for 4 minutes, then drain and set aside. Grab your bowls. Portion out the rice in each bowl. Add chicken, egg, avocado, peas and carrot and top with sesame seeds and nori! Enjoy!! 

Recipe 6 - Sushi Sandwiches

This is a fun way to prepare sushi – my kids love it in their lunch boxes. It’s a nice one for the kids to have a go at making as well. There is something so satisfying about making food with your hands – apparently, it is supposed to fill us up better as well! Cooking Time: 1 hour Makes: 4 Servings Ingredient List: 1 cup of sushi rice 4 nori sheets 2 cucumbers – Lebanese cucumbers are great for this recipe 1 red pepper – also known as capsicum – cut into strips and roasted 1 fresh carrot – cut into strips ¼ cup of sushi seasoning ⅓ cup of pickled ginger IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse your sushi rice and let it drain completely. Pop it into your saucepan and cook. Once it is cooked, pop it into a ceramic dish and gently smash all of the lumps out. Sprinkle with the seasoning and mix through. Let it cool right down. Place the nori sheets down on a bench. Wet your hands for easier rice handling. Grab enough rice to cover the surface of the seaweed with a nice thickness. Pop on your other ingredients, arranging them evenly. Pop another piece of nori on top. Push it down lightly, so it all sticks together. Slice into triangles like a sandwich and eat! 

Recipe 7 - Shrimp Salad and Sushi Rice

You don’t always have to enjoy sushi rice in seaweed – this prawn salad is easy to prepare and simply tasty! If you don’t like shrimp, simply replace it with chicken. Cooking Time: 35 minutes Makes: 6 Servings Ingredient List: 2 cups of sushi rice 2 lb. of cooked large shrimp 2 small red chilies – seeded and sliced thinly 2 cucumbers – Lebanese and halved and sliced thinly 4 spring onions – sliced thinly 2 tsp. of black sesame seeds Dressing Ingredient List: ¼ cup of rice vinegar 2 tbsp. of rice wine 1 tbsp. of soy sauce 2 tsp. of sesame oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a saucepan. Cook your well-rinsed sushi rice. Set aside. Pop all of your dressing ingredients in a jug and whisk together until well combined. Grab a salad bowl and pop all of your other ingredients minus your rice. Give your rice a fluff, add to the salad bowl, pour over the dressing and toss it all! Serve it up! 

Recipe 8 - Beef and Bean Stir-Fry Japanese Style

Simple to cook, packed full of goodness and great if there are any leftovers for the next day – the flavour just gets better! Cooking Time: 50 minutes Makes: 8 Servings Ingredient List: 1.8 lb. of beef rump steak – sliced thinly 2 packets of Udon noodles 2 bunches of asparagus – sliced lengthways 4 green onions – sliced thinly 2 cups of edamame 1 fresh ginger root – grated finely 2 tbsp. of vegetable oil ½ cup of soy sauce 2 tbsp. of mirin seasoning ½ tsp. of sesame oil Cracked black pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a jug. Pour in the sesame oil, soy sauce, ginger and mirin and combine. Pop your beef in a glass bowl and cover with ½ of your sesame oil mix. Coat all of the beef, cover and pop in the fridge to marinate. Put the rest of your sesame mix to the side. Cook your noodles, and when done, drain and keep warm. Grab your wok and heat up 2 tsp. of oil. Cook half of your beef, put it to the side and repeat the process until all the beef is cooked. Clean out your wok. Place it back on the stove and heat the rest of your oil. Pop your asparagus in and cook until tender. Pop your edamame in with the beef and marinade. Pour the rest of your sesame oil into the mixture too. Heat through and then add noodles. Stir-fry for 5 minutes and serve up hot!

Top with onion.

Recipe 9 - Salmon and Asparagus Ships

This is an easy recipe that combines the salty goodness of salmon with the crunch of healthy fresh asparagus. It looks great on the plate if you are looking for something fancy at your next dinner party. Cooking Time: 1 hour Makes: 6 Servings Ingredient List: 1 cup of sushi rice 2 nori sheets 7 oz. of asparagus 7 oz. of smoked salmon – sliced ¼ cup of sushi seasoning IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Make up your sushi rice – be sure to rinse it before cooking. Pop it in a bowl and combine the seasoning with it until the rice has no lumps. Let it cool. Grab a saucepan and cook your asparagus. After it's cooked, cut it horizontally and let it cool. Slice nori into 1 inch strips. Mold your sushi rice into rounded rectangles. Pop 2 pieces of asparagus on top. Pop a slice of smoked salmon on top. Wrap a nori sheet around and seal. Eat up!

Recipe 10 - Beef Maki With Spring Vegetables

Delicious! The smell of these is enough to get your taste buds watering! They are great for a starter at a dinner party if you just want to impress your family. Cooking Time: 1 hour 30 minutes Makes: 5 Servings Ingredient List: 14 oz. of beef scotch fillet – slice very thinly – this is easier to do when it is frozen 5 dried shitake mushrooms – place in 2 cups of warm water for 25 minutes. 4 oz. of green beans – trimmed ½ fresh carrot – sliced into the same width as the beans 2 tbsp. of soy sauce 1 tbsp. of cooking sake 1 tbsp. of rice wine 2 tsp. of vegetable oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Blanche the beans and carrot in boiling water until tender. Cool under cold water. Set aside. Grab the mushrooms out of the water and slice thinly. Put the mushroom water to the side. Get out your plastic wrap. Place 3 – 4 slices of your beef overlapping to form a rectangle on some plastic. Make sure there are no gaps. Season. From the bottom of your shape, add mushrooms, carrots and beans ¼ of the way up in horizontal lines. Roll your beef up tightly using the plastic to hold it together. Wrap in plastic. Repeat until all of your ingredients are gone. Pop them in the fridge for at least 40 minutes to set. Grab out your heavy-bottomed frying pan and heat oil up over a medium flame. Brown your beef rolls all over. Pour the mushroom liquid, sake, rice wine and soy sauce into the pan with the beef rolls. Cover the pan and steam for 6 minutes. Take out your beef and cover in foil.

Simmer the sauce down and reduce to a jus. Slice your rolls up into quarters and drizzle the sauce on top. So yummy! 

Recipe 11 - Sushi Timbales

These are bite-size mouthfuls of pure nutrition. So very tasty and completely great for you! I always make them double because one serving just isn’t enough. Cooking Time: 1 hour Makes: 6 Servings Ingredient List: 18 large smoked salmon slices 6 medium shrimps – cooked and peeled 7 oz. of sushi rice ½ cucumber – peeled ¼ cup of cilantro and some extra to garnish – we always use heaps 2 – 3 or more tsp. of wasabi paste ⅓ cup of caster sugar ⅔ cup of rice vinegar Salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab 6 ramekins about 3.5 oz. and grease them and line with plastic wrap. Shave your cucumber into long strips and pop in a bowl – don’t keep the seeds. In a small saucepan, combine the salt, sugar and vinegar and over medium heat, dissolve them together. Let it cool and pour ⅓ cup over the cucumbers, then pop it in the fridge. Put the remaining dressing aside. Cook your sushi rice and let it cool. Pop your rice onto a non - metal tray and sprinkle it with some of your remaining dressing. Be sure to save some dressing. Place 3 salmon slices inside the edge of each ramekin – let some overhang. Next half fill with rice and a shrimp and a little dab of wasabi. Pop the rice on top to fill up the ramekin and cover the shrimp. Fold your overhanging salmon over the top of your shrimp Pop them in the fridge well-covered and chill. Grab your blender. Add your wasabi, cilantro and the last of your dressing. Blitz.

To serve up your timbale on a plate, simply pop the ramekins upside down and pop the plastic in the bin. Pour a little sauce on the side and garnish with cilantro. So delicious! 

Recipe 12 - Egg and Nori Rolls

My daughter is a vegetarian, and she loves these rolls! Packed with proteins, vitamins and minerals from the sea, this is a great choice for you and your family! An easy to make and good one for kids’ lunch boxes as well. Cooking Time: 20 minutes Makes: 4 Servings Ingredient List: 4 nori sheets 8 eggs – free range, please 1 fresh carrot – sliced into thick matchsticks A good handful of fresh snow peas 2 celery sticks – also cut into matchsticks ½ cup of water 3 tbsp. of soy sauce 1 tbsp. of butter ½ tsp. of wasabi paste Salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a bowl. Combine your ¼ cup of water, soy sauce and wasabi. Put to the side. Grab a jug and add the remaining water. Crack your eggs into the jug with some salt and whisk together. Grab your heavy-bottomed non-stick frying pan. Heat a ¼ of your butter over a medium flame. In goes a quarter of your egg mixture – let it cover the base of your pan. Cook and put to the side. Repeat this process until you have 4 portions. Pop your omelettes flat and place a nori sheet on top. Portion out all of your carrot, celery and peas. Pop them down the middle of your nori horizontally.

Roll up your omelette nice and tight and pop them on a plate. Serve up with your warmed wasabi mix and enjoy! 

Recipe 13 - Green Bean and Tuna Sushi

This is a tasty and healthy combination. The proteins and minerals from the sushi equal a balanced dish that just happens to be made of bite-sized tasty morsels. Cooking Time: 45 minutes Makes: 4 Servings Ingredient List: 1 cup of sushi rice 1 large can of tuna in oil 4 oz. of green beans - steamed 4 nori sheets 1 ½ cups of cold water 2 tbsp. of rice vinegar ¼ tsp. of wasabi paste 1 tbsp. of caster sugar 1 tsp. of salt 2 tbsp. of your favourite mayonnaise Soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Cook up your sushi rice – be sure to rinse all of the starch out before cooking. Set aside in a bowl. Grab another bowl. Combine vinegar, salt and sugar and mix well. Pour over the rice, mixing it, so all of the rice is covered. Let it cool. Get another bowl for your wasabi, tuna and mayonnaise. Mix together. Pop a nori sheet shiny side down. Wet your hands and spread ¼ of your rice mix over the top. You must leave a border around the edge. Place 2 tbsp. of the tuna mix along the middle of your rice. Pop ¼ of the beans on. Roll up! Pop them in the fridge covered to chill for 30 minutes, then slice and serve with soy sauce! Enjoy! 

Recipe 14 - Roll Up Sushi

This is rolled up and deconstructed sushi omelette! Fun and tasty and again very good for you! Not a bad switch-itup breakfast idea. The recipe can also be made the day before and popped into the fridge. Cooking Time: 1 hour Makes: 4 Servings Ingredient List: 1 cup of sushi rice 8 eggs – free range, please ½ fresh avocado – peeled and mashed ½ cucumber – Lebanese is great for sushi – sliced into matchsticks ⅓ cup of cold water Olive oil spray 1 tbsp. of rice vinegar Soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse and cook your sushi rice. Pour through the rice vinegar and set aside to cool. Grab a jug. Whisk water and eggs. Grab a heavy-based frying pan. Heat the pan on medium heat and spray with olive oil. In goes ¼ of the egg mixture. Cover the bottom of the pan and cook until golden on both sides. Repeat until you have 4 omelettes. Pop your omelette flat. On goes ¼ of your rice evenly. Add ¼ of the avocado mix next and spread evenly. Cucumber is up next. Roll it up.

Slice and serve with soy sauce…YUM! 

Recipe 15 - Tuna Tataki And Ginger Dressing

This dish is so very good for your well-being! The dish has a wonderful taste and is perfect for dinner parties, too, because it looks so great on a plate! Cooking Time: 25 minutes Makes: 4 Servings Ingredient List: 7 oz. of tuna fillets Edamame beans Bay herbs 2 tsp. of sesame oil Dressing Ingredient List: 1 tbsp. of sunflower oil 2 tbsp. of soy sauce 1 tbsp. of cold water 1 tbsp. of rice vinegar 1 tsp. of fresh ginger root – grated finely 1 tsp. of sesame oil 1 ½ tsp. of caster sugar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Heat up a heavy-bottom frying pan and sear the oil-brushed tuna for 30 seconds on each side. Cool the tuna down under cold water and dry! Slice this up thinly and put it aside. Blanche the edamame in salty hot water for 2 minutes, drain and pop under cold water. Dry! Mix all of your dressing ingredients together. Pop your tuna on a platter. Pop your edamame on your tuna. Pour over your dressing and serve. 

Recipe 16 - Miso Soup with Salmon and Sesame Sushi

If you are making this, please invite me for dinner! YUM! This is a completely balanced dish. Nutritious and so very delicious! This is a family favourite in our house. Cooking Time: 35 minutes Makes: 4 Servings Ingredient List: 1 cup of sushi rice 2 (7 oz.) packets of fresh Udon noodles 2 fresh skinless salmon fillets 1 nori sheet 2 cups of water ¼ cup of sushi seasoning 4 cups of prepared vegetable stock ½ cup of sesame seeds – toasted – plus an extra 2 tbsp. 2 tbsp. of your favourite miso paste 2 tsp. of ginger root – freshly grated 2 tbsp. of soy sauce 2 fresh shallots – thinly sliced 1 tbsp. of vegetable oil Wasabi Pickled ginger IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Completely rinse your sushi rice to get rid of any starch and cook. When cooked, add your sushi seasoning and let it cool completely. After it is cooled, roll into oval shapes. Cover 1 side with sesame seeds. Grab a saucepan. Pour in your stock, miso paste and water. Bring to the boil. Pop in the ginger, shallots and soy. Simmer for about 6 minutes. Set aside. Grab - a heat-proof bowl and in go your noodles. Pour over hot water and cover until soft.

Drain. Grab a heavy-bottomed saucepan. Heat up your oil over a high flame. Coat your salmon in sesame seeds. Sear on both sides for 2 minutes. Slice it up. Into your bowls go; Noodles, soup, salmon and sliced up nori on top. Compliment it with sesame sushi, pickled ginger and soy sauce. So good! 

Recipe 17 - Sushi Rice Salad

This is sushi in a bowl. The delicious salad is easy to make and again very healthy! It will leave you feeling satisfied and is just light enough to leave room for a glass of chilled white wine! Lunch with the girls! Cooking Time: 50 minutes Makes: 4 Servings Ingredient List: 1 ½ cups of sushi rice ¼ cup of rice vinegar 9 oz. of sashimi grade salmon – sliced thinly 7 oz. of edamame – peeled 1 fresh avocado – diced A handful of radishes – thinly sliced 2 tsp. of nigella seeds 1 tsp. of caster sugar Cilantro Pickled ginger Dressing Ingredient List: ¼ cup of extra virgin olive oil 1 tbsp. of light soy sauce 2 tsp. of wasabi paste 1 tbsp. of sweet chilli sauce 2 tbsp. of rice vinegar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse your sushi rice under cold water to wash away the starch and then cook. Grab a bowl. Mix up the nigella seeds, vinegar and sugar. Pour over your rice and combine. Pop rice onto a non-metal tray to cool right down. Make your dressing. Grab a bowl and combine the wasabi, oil, soy, sweet chilli sauce and vinegar. Pop your avocado, edamame and radish into your dressing.

Grab some bowls. Pop in some rice, salad and dressing and top with salmon. Place some cilantro and pickled ginger on top and tuck in!! 

Recipe 18 - Barbecued Japanese Onigiri

This is Japanese cuisine comfort food! And so much healthier than a lot of the western world’s comfort food! Give it a try! Cooking Time: 35 minutes Makes: 8 Servings Ingredient List: 2 cups of sushi rice Soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse your sushi rice to remove all traces of starch. Cook and set aside for 10 minutes. Grab a fork and give the rice a mix. Pop it onto a chopping board. Wet your hands and form a handful of rice into a triangle. Pop your grill onto a high flame. Chargrill for 30 seconds, turn, brush on soy sauce, cook for 30 seconds, turn onto soy sauce side again and cook for 5 minutes. Serve! 

Recipe 19 - Salmon and Avocado Sushi

Salmon and Avocado Sushi is definitely my favourite sushi roll! The combination of the two ingredients means you get all the good oils your body loves in one bite! I always feel so great after eating it. Enjoy! Cooking Time: 1 hour Makes: 6 Servings Ingredient List: 2 ½ cups of sushi rice 6 nori seaweed sheets 3 ¾ cups of cold water 7 oz. of fresh salmon – cut it into desired thickness 2 avocados – peeled and sliced 2 tbsp. of caster sugar ½ cup of rice vinegar Sea salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse your rice under the tap – it gets rid of the starch. Grab a large saucepan. Cook your rice – bring it to the boil, lower the heat and let it simmer until tender. Let it cool when cooked. Grab your bamboo sushi mat – the slats need to be running horizontally. Pop your nori sheet onto it – shiny side down. Wet your hands – it’s easier to handle the rice. Grab a handful of rice and spread it over your seaweed sheet – leave about ⅓ of your nori free of rice. Make this the edge that’s away from you. Pop your salmon and avocado along the middle of the rice. Now, roll your mat over, making sure that your avocado and salmon stay in the middle. I usually slightly wet the nori at the sides, so it sticks when you roll. You just repeat the process until all of your ingredients are used up. Grab a sharp knife and slice into desired portions. YUMMY!!!! 

Recipe 20 - Rice Paper Rolls with Sashimi and Vegetables

These are light and easy to make. The paper rolls are delicious and full of good nutrition. I like to make them for my kids' lunch boxes. I can prepare them earlier in the day, so I don’t have to rush at lunchtime. Enjoy! Cooking Time: 40 minutes Makes: 4 Servings Ingredient List: 8 rice paper sheets 2 salmon fillets – sliced thinly A handful of baby Asian greens 1 fresh carrot – grated 3 green shallots – sliced thinly 1 red pepper – seeded and sliced thinly 1 bunch of cilantro – chopped up 2 tbsp. of lime juice – you can use more if you wish 1 tsp. of fish sauce 1 tbsp. of sweet chilli sauce Lime – cut into wedges for serving IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a bowl. Pop in your shallots, carrot, pepper and cilantro and toss together. Grab a bowl and fill with warm water. Soak one of your rice paper sheets for about 45 seconds. Let it drain on a clean towel. Pop it on a workspace and in the middle of the sheet place; Salmon, veggie mix and some Asian greens. Turn the ends into the middle and roll up tightly. Repeat the process. Grab another bowl and pour in the fish sauce, lime juice and sweet chilli sauce. Mix it all together. This is your dipping sauce. Dip your rolls in! Squeeze your lime wedges on as well! 

Recipe 21 - Miso Rice Bowl

This is so delicious and so speedy! Having no time? Then this is your answer. The protein-packed miso bowl is very tasty and healthy! Cooking Time: 20 minutes Makes: 4 Servings Ingredient List: 4 packets of microwave rice – brown 4 eggs – free range 5 oz. of oyster mushrooms 2 green shallots – sliced thinly 2 bunches of broccolini 2 or more garlic cloves – sliced thinly 1 tbsp. of coconut oil ¼ tsp. of dried chilli flakes Sesame seeds Miso Dressing Ingredient List: 1 tbsp. of miso paste – white 1 ½ tsp. of ginger root – fresh and finely grated 2 tbsp. of mirin seasoning 1 tsp. of sesame oil 1 tsp. of soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Prepare your dressing first by mixing all ingredients together. Set aside. Blanche the broccolini in hot water until it is tender. Set aside. Grab your non-stick frying pan. Over medium heat, add 3 tsp. of coconut oil and pop in your chilli, shallots and garlic. Fry for 1 minute, then pop your mushrooms in. Wait until they are tender, then add your broccolini and soy sauce. After 2 minutes, put it into a bowl and cover. Pop the rest of your coconut oil into your pan and add eggs.

Cook them until they are how you like your eggs done. Take them off the heat. Grab your bowls and divide all of the ingredients up, pour some miso over the top and sprinkle on the sesame seeds. Simply delicious! 

Recipe 22 - Hand – Molded Tuna Sushi

If I could eat this for every meal, I would!!! It is in my top 3 things to eat on this planet! I feel so healthy after I have eaten the extremely delicious Japanese food! You have to like raw fish to appreciate it. Cooking Time: 20 minutes Makes: 4 Servings Ingredient List: 2 cups of prepared sushi rice – be sure to rinse before cooking and stir in some rice vinegar before letting it cool 5 oz. of sushi grade tuna – thinly sliced 1 tbsp. of rice vinegar Japanese soy sauce Wasabi IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a small bowl. Fill it with cold water and rice vinegar. Pop your fingers in and dampen. Grab one tbsp. of rice. Mold it into a rounded rectangle. Place a fresh slice of tuna on top. Press it into the rice lightly. Serve up with wasabi and soy sauce…..consume straight away. Nice and fresh! 

Recipe 23 - Bamboo and Tofu in Clear Soup

Inexpensive and classy, this soup is traditionally served in tiny bowls and drank from like cups! I like to serve it sitting cross-legged on cushions, shoes off, Japanese style. It’s fun and nutritious! Cooking Time: 15 minutes Makes: 4 -6 Servings Ingredient List: 5 oz. of whole bamboo shoots – sliced thinly 4 oz. of silken tofu – cubed 2 tbsp. of cooking sake 2 dried wakame sheets – shredded 2 packets of bonito dashi powder 1 tsp. of soy sauce Black sesame seeds IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a large heavy-bottomed saucepan. Bring 1.2l of water to the boil over a medium flame. In goes your wakame and bamboo. Cook until tender. Pop your tofu in. Pour in soy and sake. Taste. Season. Pour into small bowls with black sesame on top. You can serve it with chopsticks if you wish! 

Recipe 24 - Pork Gyozas

These are very easy and very yummy dumplings. If pork is not your thing, then you can replace it with chicken. I love the smell of the dumplings, and eating them with chopsticks is a fun activity for the kids. Cooking Time: 1 hour Makes: 10 Servings Ingredient List: 8 oz. of pork mince 1 cup of wombok – shredded finely 40 gyoza wrappers ¼ cup of chives – chopped finely 1 tbsp. of tamari 2 or more garlic cloves – crushed 1 tbsp. of sake 2 tsp. of peanut oil 1 tsp. of sesame oil ½ cup of water Dipping Sauce Ingredient List: 1 tbsp. of water 1 tbsp. of tamari 1 tbsp. of rice vinegar ½ tsp. of sesame oil 1 tsp. of caster sugar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a bowl. Pop in your pork, pepper, sesame oil, wombok, garlic, sake, chives and tamari. Combine. Grab a gyoza wrapper and spoon in a tsp. of your pork mix. Dampen the edges of your wrapper and fold over, sealing. You can crimp the edges with your fingers for effect. Repeat the process. Combine all the dipping sauce ingredients. Grab a large frying pan and heat up your peanut oil. Use a high flame until your oil is almost smoking.

Take it off the heat and pop all of your dumplings in. Pop the pan back on the heat and cook the gyoza until they are golden. Lightly sprinkle your dumplings with water, cover and steam for 5 minutes. Serve hot with dipping sauce…so yummy! 

Recipe 25 - Sashimi Oysters

Oysters with an Asian twist – delicious! Super easy and super classy! Impress your friends without all of the hard work! Cooking Time: 15 minutes Makes: 18 Servings Ingredient List: 18 super freshly-shucked oysters ⅓ cup of soy sauce 2 tsp. of wasabi paste 2 tbsp. of pickled ginger Crushed up ice to serve on IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a platter. Arrange your oysters on top of the ice on the platter. Pour on a little soy sauce. Place on a little ginger. Add a dab of wasabi. DONE! EAT! 

Recipe 26 - Scallops with Shallots and Ginger

Any seafood done Asian-style is delicious! This is a beautiful dish that looks great as well as tastes amazing. A favourite for a starter at our dinner parties, the recipe adds a touch of class! Cooking Time: 15 minutes Makes: 6 Servings Ingredient List: 30 scallops – remove the roe 3 shallots – sliced thinly 1 tbsp. of fresh ginger root – grated 1 tbsp. of peanut oil ¼ cup of caster sugar ¼ cup of sashimi soy sauce ¼ cup of sushi seasoning Pepper IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: In a bowl, combine the sugar, ginger, soy sauce and sushi seasoning. Grab another bowl and pop your scallops and peanut oil in. Season them with your pepper. Preheat your barbecue over a high flame. Cook your scallops for about 30 seconds. Pop them onto ramekin spoons and drizzle each one with dressing and shallots. 

Recipe 27 - Avocado and Salmon Rice Balls

Yum! If you have time, you will not be disappointed with your effort! Pop some music on, grab a glass of wine and let’s see Japanese cuisine at this dish comes alive in your kitchen! Cooking Time: 3 hours Makes: 4 – 6 Servings Ingredient List: ½ fresh avocado – peeled 4 smoked salmon slices – chopped 2 cups of sushi rice ½ fresh carrot – chopped finely ¼ Lebanese cucumber – chopped finely 1 lemon – juiced 5 tbsp. of sushi seasoning ¾ cup of sesame seeds – toasted Soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Rinse sushi rice thoroughly and cook. Let it cool, combining the sushi seasoning and mixing the lumps out. Set aside. Grab a bowl. Mix the avocado with your lemon juice. Wet your hands and divide the rice into 16 portions. Press each portion into a round shape. Pop a tsp. of your lemon avocado onto the middle of each round. Equally portion the salmon, carrot and cucumber onto each round. Now form the rice into balls. Cover in sesame seeds. Pop them on a tray, cover them and place them into the fridge for an hour. Ready to serve up with soy sauce! Enjoy! 

Recipe 28 - Inside Out Sushi

This sushi always presents so nicely. So, if you are looking to impress with a meal, it might be one for you! The bonus is that it is so good for you too. Winner! Cooking Time: 45 minutes Makes: 6 Servings Ingredient List: 2 cups of sushi rice 3 nori sheets ½ cucumber – Lebanese is best for sushi 1 small fresh carrot – grated ½ cup of sesame seeds – toasted ⅓ cup of sushi seasoning 1 tbsp. of caster sugar Soy sauce IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Be sure to rinse all of the starch out of your sushi rice and then cook. Once cooked, combine your sugar and seasoning with it. Let it cool. Grab your sushi mat and cover it with plastic wrap. Lightly dust it with 2 tbsp. of sesame seeds. Grab your palette knife. Lightly press ⅓ of your cooked rice over the sesame seeds. Pop ⅓ of your cucumber and carrot on the rice on the edge nearest to you. Pop a nori sheet on top of that – shiny side down. Gently lift the mat by the edge that is closest to you. Roll your mat forward, holding the ingredients in place as you go. Roll tightly over your filling! Peel your plastic wrap back from the rice as you go, continuously pulling forward. Repeat until all of your ingredients are gone. Slice up each of your rolls into 8. Serve up with some soy sauce! 

Recipe 29 - Tofu Noodles

Easy, so easy! And so good for you! This is a great vegetarian dish that is light on the body and light on the wallet! My daughter lives off of the recipe, being a college student, and it’s so good for her! Cooking Time: 15 minutes Makes: 4 Servings Ingredient List: 1 (8 oz.) packet of soba noodles 1 (7 oz.) packet of Japanese teriyaki tofu 1 cucumber – Lebanese is great for sushi – halved, seeded and sliced thinly 1 bunch of asparagus – sliced thinly 2 tbsp. of lemon juice ⅓ cup of soy sauce 1 tbsp. of sesame seeds – toasted 2 tsp. of sesame oil ¼ tsp. of wasabi paste IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Cook up your noodles and set aside in a bowl after draining. Grab a heat proof bowl and blanch asparagus in hot water until tender. Rinse under cold water. Set aside. Divide your tofu up into 4 pieces. Add cucumber, tofu and asparagus to your noodles. Grab a jug. Combine the lemon juice, sesame oil, soy sauce and wasabi. Pour over your delicious noodle dish. Sprinkle sesame seeds on top. Ready for eating-get out your chopsticks! 

Recipe 30 - Shitake Mushroom Egg Roll

This is a super easy protein dish with some B vitamins thrown in too. The mushrooms smell so good when they are cooked. The dish can be served for breakfast lunch or dinner. Cooking Time: 25 minutes Makes: 4 Servings Ingredient List: 4 egg yolks – free range 2 eggs – free range 1 punnet of shitake mushrooms – sliced thinly 2 green shallots – sliced thinly 1 or more garlic cloves – crushed 2 tbsp. of sweet soy sauce 2 tsp. of vegetable oil IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Directions: Grab a jug. Pop in your eggs, egg yolks and garlic and whisk. Grab your non-stick frying pan and heat oil over a medium flame. Pop in your mushrooms and cook them until tender. Place in a covered bowl. Reheat the pan over a medium flame. Pour in your eggs and cook the omelette until it is set. Pop onto a chopping board. On go your mushrooms and half of your shallots. Roll and slice up. Serve with shallots and soy sauce.

Biography For decades, this beautiful actress graced our screens with her incredible talent and performance in movies that captivated the script and emotions of the viewers. Well, life rarely goes as planned, but we should always make the best out of it, like Chloe. Originally from the bubbly city of Los Angeles, she has moved from the movie industry into the food scene. Her role in Mama Mia ignited her passion for food. She has taken the New York scene by surprise. Charmed by the unique regions she had visited, the delicious delicacies she tasted, her uncanny appreciation for flavors, ingredients, and cooking techniques have continued to wow customers wide and far. However, as mentioned, she started as an actress. Breaking into the food scene was easy because she had contacts and connections, but satisfying clients was a different ball game. Over the years, she has mastered the food scenes and unique flavors clients seek. Today, her clients can attest to the high-quality food from her restaurants. The New York food scene is a jungle that only the strong dare to tread. However, she was a passionate student and learned the tricks and tips, and slowly set her passion for delivering excellent tastes to all who sought them.

An Author's Afterthought

Did you like my book? I pondered it severely before releasing this book. Although the response has been overwhelming, it is always pleasing to see, read or hear a new comment. Thank you for reading this and I would love to hear your honest opinion about it. Furthermore, many people are searching for a unique book, and your feedback will help me gather the right books for my reading audience. Thanks! Chloe Tucker