Recipes

Try your own hand at the meals showcased at the last Body Chef class. Have fun and bon aperitif!

Miso Soup with Potato, Onion & Aburaage Tofu
(Courtesy of Yoshiko Takeuchi)

Ingredients (Serves 4)

1 medium potato
½ medium onion
1 sheet aburaage tofu
4 cups water
2 tsp instant dashi powder
2 tbsp miso
Chopped shallot garnish

Method

Slice the onion, then peel and chop the potato into small pieces
Place the water, potato, onion and instant dashi powder into a medium sized saucepan and cook at a medium heat
Put the aburaage tofu into a bowl and pour hot water over it. Rinse with water to remove the excess oil, squeeze well
Cut the aburaage tofu into thin strips and add to the pot
Skim off anything that rises to the surface and reduce the heat when it starts to boil
When the potato and onion are cooked, turn down or turn off the heat and add the miso. To add miso, scoop out some soup stock from the pot and dissolve the miso into it this smaller volume. Alternatively, use a strainer to dissolve the miso. By using these 2 methods, there will be no lumps of miso in the soup. Please ensure not to boil the soup after adding the miso, otherwise the miso will lose its flavor and its enzymes.

Warm Chicken Salad with Mustard Vinaigrette

For this recipe, the dressing can be made beforehand and can be kept in the fridge for up to 1 month. The dressing can also be used as a marinade and if you haven’t marinated the chicken yet, drizzle some over before steaming. Chicken breast is preferred as it has a lower fat content than thigh fillets.

Salad Ingredients

1 Chicken breast (halved)
1 cup of cherry/grape tomatoes
2 handfuls of salad leaves
1 avocado (sliced)
1 handful of walnuts (toasted)
1 Spanish onion (finely sliced)

Dressing Ingredients

1 garlic clove, crushed
1 tsp finely grated fresh ginger
1 tsp sugar
2 tbsp rice vinegar or similar vinegar
1 tbsp soy sauce
2 tbsp lemon juice
2 tbsp olive oil
Half tsp whole grain mustard
1 tbsp fresh coriander, chopped
Ground pepper to taste

Method

For the dressing, mix all the ingredients together and shake well and set aside
Marinate the chicken an hour prior to preparation of salad (optional)
Fill water up to half way of the saucepan, cover with lid and bring to the boil
Place chicken on a plate and put in steamer basket
Cover with lid and steam for 16 mins or until cooked
For the Salad, toss all ingredients in a bowl except for the avocado
After the chicken is cooked allow to cool slightly
Add the chicken to the salad then the avocado
Shake the dressing and drizzle over the salad
Serve immediately

Cantonese Steamed Fish With Fresh Ginger

Ingredients

1 x White Fish fillet per person (Blue eye cod, Perch or Moon fish)
Pepper
3cm cube of julienned ginger - garnish
3 julienned spring onion - garnish
Half a cup soy sauce
Half a cup canola oil
Half a teaspoon sugar
2 teaspoon sesame oil