ANAHATO BRINGS YOU A DELICIOUS JAPANESE DINNER... ENJOY!

Who said Veggie food is boring? This week our blog comes to you from Anahato, Croydon Hall's head chef. We think it is only right that not only should you know what is going on at Croydon Hall but also let you into a few little secrets... so here is a little gem for you!

Anahato's Japanese dinner!

So how about you follow these recipes and let us know how you get on... will your guests be as impressed as ours?

Silk tofu                                                 

Silk tofu 1 pack                                         

Chopped Spring onion 2 tbsp                                    

Grated ginger 1 tbsp                                

Grated radish 2 tbsp                               

Soya sauce 4 tbsp

Cut the tofu into 4 pieces and display each piece on a plate.

Sprinkle the onions, ginger and radish on the top, and pour the soya sauce... It’s ready!

Spinach oshitashi

Fresh spinach 300g

Mirin 2 tbsp

Soya sauce 4 tbsp

Roasted sesame seeds 2 tbsp

Wash and drain the spinach then place in boiling water for 1 minute then drain and pour in cold water to stop the cooking. Drain again and press out the water.

Display on 4 little plates.

In a small bowl, mix the soya sauce and the mirin.

Pour on the spinach and finally sprinkle the sesame seeds.

Shiitake teriyaki   

Shiitake mushroom 16 s  

Soya sauce 5ml                                     

Mirin 5ml    

Sugar 2 tbsp      

Oil 2tbsp   

Wash, drain and dry the mushrooms.

Fry them on a medium heat in a frying pan for 3 minutes.

In a bowl, mix the soya sauce, the mirin and the sugar.

Pour the sauce on the mushrooms and cook for 1 minute.

Display on a serving dish and serve immediately.

              

Miso soup

Miso 4 tbsp

Shiitake mushroom 8 s

Chopped spring onion 2 tbsp

1 Grated carrot

Kombu stock 1litre

Wash, drain and dry the mushrooms.

Cut them in small stripes.

Warm the stock on a low heat and add the mushrooms and the carrots.

When the stock is hot (not boiling), mix the miso in a cup of stock. Pour in the rest of the stock.

Sprinkle the onions and serve immediately.

Japanese rice

Japanese rice 250 g

Rice vinegar 3 tbsp

Sugar 1 tbsp

Water 325ml

Wash the rice 3 times in cold water then drain.

Pour in a pot and add the water.

Cover the pot and bring to a boil.

Reduce the heat to low and cook for about 12 minutes (do not remove the lid during the cooking of the rice).the rice is cooked when you see some small holes on the surface.

Remove the lid and Let it rest for 15 minutes.

Meanwhile, in a bowl, mix the vinegar and the sugar until the sugar has dissolved.

Mix the sauce with the rice with a wooden spoon.

Serve immediately.

Good luck and Enjoy!