TAHINI AND SOY DRESSING (SAUCE)
This is that classic flavour that you find drenching your favourite noodles. Well it is for me! And now you can make this Tahini and Soy Dressing (or sauce) easily at home!
Read MoreThis is that classic flavour that you find drenching your favourite noodles. Well it is for me! And now you can make this Tahini and Soy Dressing (or sauce) easily at home!
Read MoreThis is the sort of "ugly delicious" food that I love. This Charred Cabbage with Miso Butter slots right into that category, it is an umami bomb and will take the humble cabbage to a whole new level with a little addition of miso (and of course butter!).
Read MoreThe miso caramel eggplant is a bit of a classic and a serious favourite in my house. Perfect as a side or addition to a meal or as the centre piece of a Japanese style feast!
Read MoreRECIPE DEVELOPED FOR KIKKOMAN
Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 teaspoons rice bran oil
500g beef mince
2 cloves garlic, minced
2cm ginger, minced
Pinch dried chilli flakes
⅓ cup Kikkoman Teriyaki Marinade
1 x 200g packet plain corn chips
2 cups (440g) shredded Cheddar cheese
1 small carrot, shredded
1 cup coriander, leaves picked and roughly chopped
1 small Lebanese cucumber, finely sliced
1 long red chilli, finely sliced
6 spring onions, finely sliced
Chilli Soy Guacamole
1 large avocado
¼ cup full-fat yoghurt
2 teaspoons Kikkoman Soy Sauce
2 teaspoons sesame oil
Pinch dried chilli flakes
Method
1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat.
2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden.
3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy.
4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve.
Tips / Notes:
If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through.
375g fresh wheat noodles
2 tsp sesame oil
1½ cups (375ml) chicken stock
1/3 cup (80ml) soy sauce
¼ cup Chinese black vinegar (or cider vinegar)
2 tbs crunchy peanut butter
1 tsp sambal oelek (optional)
2 tbs peanut oil
1 tbs finely grated ginger
3 garlic cloves, crushed
700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
2 tbs hoisin sauce
2 tbs Chinese rice wine (Shaoxing)
Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve
1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.
1½ cups (270g) medium-grain rice, rinsed
2 tbs sunflower oil
750g chicken mince
200g small shiitake mushrooms (or larger halved or quartered)
2 tbs finely grated ginger
3 garlic cloves, crushed
3 spring onions, chopped, plus extra to serve
¾ cup (180ml) chicken stock
¼ cup (60ml) red miso paste
¼ cup (60ml) soy sauce
¼ cup (60ml) mirin
1 tsp sesame oil
1 packet (200g) Qukes (baby cucumbers), quartered lengthways
1 small red onion, thinly sliced into rings (we used a mandolin)
1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)
2 soft-boiled eggs, halved
Sliced long red chilli, coriander sprigs and lime wedges, to serve
1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.
2. Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.
3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.
4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside