Salmon Tempura with Teriyaki Sauce

Recipe by Edo Sushi
Serves 2

2 Salmon fillets, fresh, cut into 1cm strips
Plain flour
Cornflour
Salt & pepper
Vegetable oil
Teriyaki sauce
Boiled Japanese rice
Salad and pickles to garnish

For the tempura, you can buy a ready-made batter mix or make up a 50:50 mix of plain flour and cornflour, then add a little water until the mixture becomes a very light, gloopy consistency.

Lightly season the salmon fillets with salt and pepper, dust with flour and then coat well in the tempura batter. Fry or deep fry (180°C) in batches for 2-3 minutes until crisp and golden. Drain on a paper towel.

Once the salmon tempura is complete, heat some teriyaki sauce in a pan and lightly coat the salmon tempura in the hot teriyaki sauce on both sides. Slide onto a bowl of hot Japanese rice, drizzling the remaining teriyaki sauce onto the rice. Garnish with a fresh side salad and a few pickles.

Photo by Sara Hill

Sirloin steak in a garlic butter sauce

Recipe by Koko
Serves 2

450g sirloin steaks
Salt and pepper
1 tbsp cooking oil
2 garlic gloves, minced
55g butter
60ml cooking red wine
60ml Kikoman soy sauce
60ml mirin
60ml double cream

Slice the steak into half inch thick slices across the grain and marinade with some oil, salt and pepper. Heat the butter in a large pan over a medium-high heat and add the minced garlic and steak. Stir until browned. This should take about 2 minutes.

Add the cooking red wine, stir for 30 seconds then pour in the Kikoman soy sauce and mirin. Add double cream in a final step.

Transfer the steak onto warmed plates and pour the sauce into a jug for serving. Serve with Japanese rice, udon or soba noodles.