Mango and Asian mushrooms teriyaki soba vegan; serves 2
don’t be skeptical of the combination of shiitake, enoki and oyster with ripe, juicy mango
- 300g Asian mushrooms (I’ve used shiitake, enoki, and oyster)
- 1/2 large fresh mango, chopped into cubes
- 2 garlic cloves, crushed
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp sesame seed oil
- 1 tbsp curry powder
- 2 bundles of soba noodles (approximately 180g)
- In a frying pan, heat a little vegetable oil on a medium heat and sauté the mushrooms for 2 minutes.
- Boil a pan of water and cook the soba noodles.
- Whilst the noodles are cooking, combine the dark soy sauce, light soy sauce, sesame seed oil, garlic and curry powder. Pour onto the sautéing mushrooms, and add the chopped mango. Fry for a further minute.
- Serve up piping hot, and with sriracha sauce, if an extra kick is needed.
Japanese-style seared steak with sticky sushi rice serves 2
- 2 lean steaks
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 clove of garlic, crushed
- 1 tsp sugar, 1 tsp salt
- Spinach salad with spring onions, radishes, cucumber and sesame seeds
- 2 portions of sticky sushi rice
- 2 tbsp rice wine vinegar
- Start by marinating the steak. Crush the garlic and mix together the soy sauce, miso paste and sugar. Using a spoon, rub this paste onto the steaks. Put the steaks into a sealable food bag and leave to marinate for at least two hours.
- While this is marinating, cook the sushi rice. Coat this in rice wine vinegar and leave to the side.
- Make a simple salad consisting of sliced spring onions, radishes and cucumber. Sprinkle with sesame seeds.
- Heat a non-stick frying pan until very hot. Sear the steak for 3-5 minutes on each side (depending on how you prefer the meat cooked). Set aside to cool a little, then carve the steaks into thick slices. Serve with the salad and sushi rice.