ISSHO AT HOME www.issho-restaurant.com - METHOD GUIDE
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ISSHO AT HOME
METHOD GUIDE
Be sure to tag us in your creations @IsshoLDS
www.issho-restaurant.comSTARTERS
A guide to preparing our Edamame and Vegetable Tempura.
METHOD
INGREDIENTS
Look for the black labels for your ingredients. Edamame (枝豆),
Edamame 1. Place water in a pan and bring to the boil. Add the Edamame and cook for 5 minutes on a
200g edamame medium heat.
10g sea salt 2. Drain the water and place the cooked Edamame into a bowl, sprinkle the salt on top and serve.
1000 ml water (4 ¼ cup)
Vegetable Tempura (野菜の天ぷら)
Vegetable Tempura
1 sweet potato
1 red pepper 1. Slice the sweet potato into thin pieces and then soak in cold water for 15-30 minutes to remove
2 flat mushrooms excess starch. Once the time is up pat the potatoes dry with kitchen roll and set aside.
1 eggplant 2. Cut the mushrooms in half and slice the red pepper in quarters.
12g Green beans 3. Cut off the head of eggplant first, then cut it in half lengthwise. Then cut the eggplant lengthwise
220g Tempura Batter mix again into very thin (about 1/8 inch) slices leaving the top 1-inch part intact. Gently press down on
200 ml water (iced water) the eggplants to fan the slices out.
Tempura Dipping Sauce 4. In a bowl mix the Tempura batter with the ice-cold water to make a paste. Then place the
10g dashi vegetables in and ensure they are all equally coated.
3 Tbsp soy sauce -sulphate 5. Once the ingredients are ready, heat 1 1/2" (3 cm) of the oil to 356F (180C) in a deep fryer or pot.
2 Tbsp mirin 6. Taking 3-4 pieces at a time carefully place in the oil. Once in the oil cook for around 3-4 minutes,
2 tsp sugar or until golden brown.
7. Transfer tempura to a wired rack or paper towel to remove excess oil.
8. Once all the vegetables are cooked serve with Tempura Dipping Sauce.MAIN COURSE
A guide to preparing Tomato Myoga Salad and Teriyaki Tofu.
INGREDIENTS METHOD
Look for the black labels for your ingredients. Tomato Myoga Salad トマトとミョウガのサラダ
Tomato Myoga Salad:
2 tomatoes
Method
1 myoga ginger 1. Cut the tomatoes into wedges and cut each wedge into 2-3 pieces.
10g sesame oil 2. Remove the stem end of the myoga ginger and slice it diagonally into thin pieces.
15g rice vinegar 3. Put the tomatoes and myoga ginger in a medium bowl. Add 1 Tbsp sesame oil, 1 tsp
15g soy sauce rice vinegar, 1 tsp soy sauce, and ½ tsp sugar.
25g sugar 4. Then add 1 tsp sesame seeds and toss all together to coat. Then place in the fridge as
12g sesame seeds the dish is more refreshing when it’s chilled for at least 15-30 minutes before serving.
Teriyaki Tofu: Serve the tomato salad individually or in a large bowl.
80g tofu
5g red chilli Teriyaki Tofu 照り焼き豆腐
25g crispy onion
1 Spring onion
1. Heat the vegetable oil in a non-stick pan over medium heat.
20g Vegetable oil
2. Carefully add the tofu, ensure to cook both sides until nicely brown. Then after 3-4
Homemade Teriyaki Sauce:
20g sake minutes pour in the Teriyaki Sauce and continue cooking for 5 minutes.
20 Mirin 3. Serve the tofu on the plate and garnish with crispy onion, spring onion and red chilli.
20 GF soy sauceSides
A guide to preparing Soy-Glazed Eggplant Donburi and Yaki Udon.
INGREDIENTS METHOD
Look for the black labels for your ingredients.
Soy-Glazed Eggplant Donburi 茄子の甘辛丼
Soy-Glazed Eggplant Donburi
200g eggplants) 1. Slice eggplant into ¼ inch slices and sprinkle with salt (roughly ½-1 tsp). Set aside for
1 shiso leaves 15 minutes and then wipe off the moisture with a paper towel.
12g ginger 2. Heat the 2 tbsp vegetables oil in a non-stick pan over medium heat, then add the
10g corn-starch sliced eggplant cooking around 5 minutes both sides.
2 tbsp vegetables oil 3. After 10 minutes add the ginger and seasonings, then add 100ml Water and the
100ml Water corn-starch and cook for a further 3 minutes.
20g Crispy onion 4. Serve on the plate and Garnish with shiso julienned leaves and sprinkle crispy onion
Seasonings: on top.
25g Tbsp mirin
15g GF soy sauce for gluten-free
Yaki udon (きうどん)
Yaki Udon
200g udon noodles 1. Heat 1 tbsp of oil in a pan and add the onion and cabbage and sauté for 5 mins until
1 tbsp sesame oil -sesame softened.
1 onion, thickly sliced 2. Then add the mushrooms and some spring onions, and sauté for another minute.
¼ head white cabbage, roughly sliced 3. Pour in the remaining sesame oil and the noodles and cook for 3-5 minutes until
2 Shiitake mushroom piping hot. Sprinkle the remaining spring onions on top.
2 springs onion, finely sliced
For the sauce Yaki sauce:
2tbsp mirin
1tbsp soy sauce -sulphate
1 tbsp caster sugar
1 tbsp Worcestershire sauce (or vegetarian alternative)MAIN COURSE
A guide to preparing our Matcha Vegan Panna Cotta.
INGREDIENTS METHOD
Look for the black labels for your ingredients. Matcha Vegan Panna Cotta ヴィーガン抹茶パンナコッタ
1. The hard part is done! To serve just sprinkle extra matcha on top using a fine mesh
150ml soy milk
strainer. Then add the assorted berries to garnish.
30g matcha powder
150 ml Water
2g agar agar
80g Tbsp sugar
25g honey
Toppings:
Assorted berriesYou can also read
