Skip to main content
A Magazine for Sheffield

Going Japanese

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

|

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.

)
Filed under: 

Next article in issue 95

Live / stage review Waiting For Godot

Sheffield Theatres has kicked off 2016 with a month's rehearsals for its February production of Samuel Beckett's Waiting for Godot. We…

More Food

Yorkshire Gold: The rise of Bullion Chocolate

Sheffield’s first and only 'bean-to-bar' craft chocolate maker is slowly but surely becoming an integral part of the city's food scene. Luke Owen Smith finds out more from founder Max Scotford.

Freshly baked: Best Boy Bagels

From one of the minds behind Deckards, Best Boy will be "slinging freshly-baked, hand-rolled bagels by day" and bao buns by night when it opens on Chesterfield Road early this year. Dec Stafford filled us in on the details, including their crowdfunder.

Dishidrop’s festive food traditions

The team behind the local delivery service's plant-based fusion feasts tell us about their winter rituals, combining traditional Christmas fare with a bright, colourful winter solstice sit-down.

More Food