Japaneasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home

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Hungry for recipes guaranteed to feed the family? Channel your frustrations and unique creative skills into something as delicious as Japanese food! Award-winning chef Tim Anderson is here to save the day - he has carefully selected the following three recipes from across his range of Japanese cookbooks to share with you that are not only fun to make but easy to make for however few or many people you're cooking for. Take it away, Tim! Gyoza

Select the default mirror to which japaneasy sends requests. The default value is "usa". Other values include: Courgettes (Zucchini): Unless you cut them very thinly and fry them for a very long time, they just have too much water in them - water that continues to seep out after frying, ultimately making the batter from soggy from within. Spring onions (Scallions): These always seem like such a good idea, but really they don't soften enough during frying to bite through - I always end up pulling the entire onion out of the batter, leaving behind a hollow tempura sheath. Cup the wrapper in your (clean, dry) hand and fold the wrapper over the filling, pressing in the middle to seal.

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With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you! Carrots, sweet potatoes and squash: This gang needs to be sliced thinly to ensure they soften by the time the batter is crisp - about 1cm (. in) maximum. Some varieties of squash with tender skins, such as kabocha or butternut, don't need to be peeled, as the high heat of frying will soften the skin nicely. Tokyo is pizza country. Though it might not appear to be the case at first glance, Tokyoites have embraced pizza in much the same way New Yorkers have, devouring everything from the finest authentic Italian-style pie all the way down to the cheapest, dirtiest slice. Pizza in Tokyo ranges from Domino's-esque mass-produced delivery stuff up to some of the most carefully crafted 'za you'll ever encounter, and the world (including, sometimes grudgingly, the Italians) have taken notice. This is because Tokyo pizzaiolos haven't just perfected their craft; they've taken it a step further, imbuing it with a distinctly Japanese ethos, flavour and identity. For example, at Pizza Studio Tamaki in Higashi-Azabu, chef Tsubasa Tamaki uses Japanese cedar chips to infuse his pizzas with a delicate but evocative whiff of peppery smoke. At Serinkan in Kamimeguro, chef Susumu Kakinuma has pioneered pizzacraft using only Japanese ingredients. And at Savoy in Azabu Juban, they've gone full fusion and put tuna sashimi, mayo and sweetcorn on a pizza.

Fennel: This may seem like an odd choice for tempura, given that fennel's aniseedy flavour isn't usually found in Japanese cuisine, but most of that aroma steams away during frying, so you're left with a sweet, toothsome vegetable with only a subtle scent. Slice them thinly (about 5mm/. in maximum) before frying. Oh, and by the way: in Japan it is against the law to enjoy gyoza without beer. That's how well they go together. Roll the dough out into two chubby logs, about 3cm (1 1/4 in) in diameter. Wrap each log in cling film (plastic wrap) and leave to rest in the fridge for 30-60 minutes. Unwrap the dough and sprinkle a little more cornflour on your work surface, then cut each log into pieces about 1cm (1/2 in) across - you should get about 20 pieces out of each log. Broccoli and friends: If you're using normal broccoli, break it into florets that are a little bigger than bite-size; if they're too big, they may still be raw and tough in the middle. Or, you can just use tenderstem or purple sprouting broccoli, which are the perfect size and shape as they are. Cauliflower works well, too, and I especially like romanesco. Fold the sealed side over itself 3-5 times to form an attractive parcel (NOTE: gyoza need not be attractive to be delicious!).Tempura is one of the greatest ways to cook vegetables in the world, and that goes for pretty much any vegetable. I mean, deep-frying in batter is always a good idea, but I think it's especially nice with fresh veg - the veg itself is essentially steamed, softening but retaining its flavour, with the light crunch of the batter adding the perfect textural complement. You can tempura-fry just about anything, so instead of putting specific vegetables in the recipe, I've just provided a few different types of vegetables and how to best prepare them for the tempura treatment. General Ingredients In Vegan JapanEasy, Tim Anderson taps into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don’t need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you’ll be spoilt for choice!

This ramen recipe is from MasterChef champion Tim Anderson. Tim believes cooking Japanese food is a lot easier than people think and he’s written a book, Japaneasy, to prove it! Tim also talks about his time spent living in Japan, how he conquered MasterChef and why it's possible to make the best ever ramen in less than an hour... This is your character encoding. Default value is "UTF-8". You can also select "Shift-JIS", "EUC", "ISO-2022-JP", "ASCII", or "UCS".Tomatoes: Maybe this one's obvious, but unless the tomatoes are really firm, they fall apart in the fryer. NOTE! If you're looking in a specialized dictionary or want to see the full results for a specific term, you should input either "japanese" or "english" here. Bell) Peppers: The best peppers for tempura are Padrons, or the similar (but very hard to find) Japanese shishito - just drop them in batter and fry, no need to prep. But ordinary sweet peppers work well, too, cut into chunks or rings.