I had a chance to create some unique recipes using a small piece of local dried seaweed given by John, the forager at White Pepper Cookery School. Here is an omelette with Mirin, Japanese seasoning and light soy sauce. Mirin is a cooking wine and slightly sweet. It is available at local supermarkets or healthfood stores. Balancing sweetness and savory helps to enhance the original delicious taste of the free range eggs and it brings out the flavour of each of the fresh ingredients. It is perfect for a Bento lunch box or picnic. Delicious hot or cold.
Free range eggs 2
Mirin 1 tbsp
Light soy sauce ½ tsp
Dorset Sweet Kombu seaweed about 3” x 4” Wash and soaked in fresh cold water until soft then chop it finely.
French beans 2~3 Slice thinly
Sunflower oil 1+ tsp
Put the all ingredients except for the oil into a large bowl then mix it well.
Heat a frying pan then add the oil to heat it up.
Pour a quarter of the egg mix into the pan. If your frying pan is large, don’t spread the egg mix all over. Just in the centre is fine. Also don’t worry if the mix has spread unevenly in the frying pan.
When it looks half cooked, roll it up from the front.
Push the rolled omelette to the other side of the pan and add a little oil.
Pull the egg roll over the oil in order to spread it under the egg roll.
Push the egg roll back to the frying pan then add another quarter of the egg mix to spread in the centre of the pan. Make sure to spread under the roll by lifting it.
Roll it back to the front when the omelette is half cooked.
Repeat it until finishing the egg mix.
Put the Egg roll on a flat plate to cool down before cutting into small pieces.
Nanban sauce is soy sauce based sweet and sour sauce with chilli.Marinating fried chicken and aubergine overnight makes it delicious cold the next day.It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot!
Plain short grain rice, white or brown, or Thai fragrant rice would go very well.
Nanban sauce is soy sauce based sweet and sour sauce with chilli. Marinating fried chicken and aubergine overnight makes it delicious cold the next day. It is suitable for summer or when you want to prepare a meal in advance, however, it is also very tasty as serving hot! Plain short grain rice, white or brown, or Thai fragrant rice would go very well.
Chicken breast x 2
Potato starch 5 tbsp
Sunflower oil to fill your wok or frying pan for 3 cm depth
Spring onion 2
Sea salt a little
Black pepper a little
Soy sauce 6 tbsp
Mirin or Sake 6 tbsp
Sugar 2 tbsp (Mirin is sweeter so you need less sugar. Sweetness is up to you!)
White wine vinegar 4 tbsp
Tobanjan-Chinese garlic chilli bean paste 1 tsp (You can use finely chopped or grated garlic and ginger and a little fresh chilli instead, if you don’t have the paste.)
Put all the ingredients for Nanban sauce in a saucepan and heat it up gently for 2~3 minutes once until the sugar gets dissolved.
Cut the chicken into bite size pieces and sprinkle them with a little salt and pepper to let them stand at room temperature.
Wash and cut the aubergine in half, length ways then cut each half into bite size pieces.
Heat the oil in a wok or frying pan to 180°C.
Wipe the aubergine with paper towel to make sure they are dry before frying them.
Fry the aubergine pieces for a minute for two until they are lightly brown and soft to squeeze with tongs.
Take them out of the oil to drain on some paper towels.
Put the potato starch in a shallow bowl then put some chicken pieces in the starch to cover them well.
Get rid of the excess starch by tapping them by the side of the bowl.
Fry them after the aubergine. It should be ideally around 170°C.
It will be ready cooked in 2~3 minutes until they are crispy light brown.
Drain the oil on the paper towels.
Pour the Nanban sauce into a serving shallow bowl then put the aubergine and the chicken pieces.
It is better to soak the fried aubergine and the chicken in the sauce soon after frying them and draining the excess oil.
Fresh herring is delicious just simply salt grilled. Fillet it yourself or ask a fish monger to do it for you. It is delicious to eat with grated radish and ginger together. You can drop some soy sauce or Ponzu on top.