Recipes

Kiwi Yuzu Combination Juice

How about a special homemade drink featuring the unexpected combination of yuzu and kiwi?

Store-bought juices often contain high amounts of sugar and preservatives, making them an unhealthy choice. Additionally, many popular fruits juices lack the essential vitamins and minerals needed for optimal health. This juice is an ideal solution for those looking to stay healthy.

Servings: 2

Ingredients:

• 3-4 pcs  Kiwi Fruits (depending on the desired juice volume)

• 1 cup Coconut Water  (Carbonated Drinks- optional substitute)

• 4-5 Ice Cubes for chilling the juice

• 2-3 tsp Yuzu Powder

• 3-4 tbsp Maple Syrup (The best substitute: Agave or Honey)

Optional Add-ins

• 3-4 Fresh Mint Leaves (for a refreshing twist)

• 1/2 cup Frozen Blueberries (for a fruity flavor)

• To taste Lemon or Lime Juice (for a slightly tangy twist)

Instructions:

1. Prepare the kiwi fruits by washing them thoroughly and removing the skin. You can either slice them in half or quarter them whichever you’d like.

2. Place the kiwi pieces, coconut water, ice cubes, and any optional add-ins into the blender.

3. Blend the ingredients until they reach a smooth consistency. Make sure to scrape down the sides, and blend again to ensure everything is well-incorporated.

4. If you prefer a sweeter taste, add honey to the blender and blend again until well mixed.

5. Taste the juice and adjust the sweetness or acidity by adding more syrup, or lemon juice as needed.

6. Serve the fresh kiwi yuzu beverage right away! Enjoy this refreshing amazing drink at home!!
   

TIP

To ensure the best taste and quality, always pick ripe and fresh kiwis. A ripe kiwi should yield slightly when pressed gently.

To enhance the flavor of kiwi juice, consider adding other complementary fruits such as strawberries, blueberries, or pineapple. These additions can bring a delightful twist to the flavor profile of the juice. Additionally, you can add a touch of honey or agave syrup for natural sweetness, or a splash of lime juice for a tangy kick.

Spicy Karaage Matcha Crispy Rice

How about this unique appetizer, where the bitter taste of matcha goes perfectly with spicy karaage chicken mayo? The subtle aroma of yuzu also makes it a perfect match!

Servings: 2-3

Ingredients:

Crispy Rice

• 2 cups Sushi Rice or Left over Japanese rice
• ½ Tsp Sea Salt
• 1 Tbsp Rice Flour
• 500ml Rice Bran Oil for deep frying

Chicken Karaage

• 300g Chicken Thigh
• A pinch of Sea Salt
• A pinch of Black Pepper

A

• 1.5 Tbsp Soy Sauce
• 1 Tbsp Mirin
• 1 tsp Grated Ginger
• 1 tsp Grated Garlic
• 1 tsp Sea Salt
• 20g All Purpose Flour (Rice Flour can be the substitute for gluten free)
• 30g Potato Starch
• Rice Bran Oil

Chilli Garlic Sauce

• 4 pcs Red Jalapenos or Fresno
• 5 pcs Garlic Cloves
• 2 tbsp Water
• 1 tsp Beet Sugar
• ½ tsp Sea Salt
• 2 tbsp Applecider Vinegar
• ½ tsp Rice Flour
• ½ tsp Onion Powder

Spicy Mayo

• 215g Japanese Mayo
• 105g Chilli Garlic Sauce

Garnish

• A pinch of Italian Parsley
• A pinch of Purple Daikon Sprouts (Only stems)
• A pinch of Yuzu Powder

Instructions:

Crispy Rice

1.  Put the sushi rice into a square mold and pack it to a certain height, then remove them. Cut them into the desired size, shape them, and put them in the freezer until they are half-thawed.
   
   
2. Prepare the frying oil. Sprinkle rice flour evenly over the half-thawed sushi rice, and start frying in the heated oil.
   
   
3. Once both sides have changed color, remove from the pot and drain off any excess oil.

Karaage

1. Remove excess fat and tendons from the chicken and cut them into pieces about 5 cm in size. If you cut them too small, the meat will not be juicy, so cut them into pieces larger than bite-sized.
   
   
2. Place the chicken in a small baking pan, mix in the seasonings, cover with plastic wrap and leave in the refrigerator for more than 30 minutes, this will allow the seasonings to soak in well.
   
   
3. Add oil to the pot up to about 1.6 - 2 inches from the bottom and heat to 170℃ (338°F).
   
   
4. Mix AP flour and potato starch in a baking pan. Coat the chicken thighs with batter just before frying.

Tip:
Remove the chicken thighs from the refrigerator and let them bring to room temperature. Deep fry in 170℃ oil. Once the temperature reaches 180℃ (356°F), deep fry for 3 to 4 minutes. When the batter hardens, turn it over with chopsticks to expose it to air. Remove the chicken from the oil and let it sit for about 5 minutes, then let the residual heat cook it through the inside naturally. Heat the oil up to 180℃ again and add the chicken. Turn it frequently while keeping the temperature at 180℃ and fry for about 2 minutes and done!

Spicy Karaage Mayo

1. Simply chop up the medium-sized karaage chicken into small pieces.

2. Add karaage chicken to Japanese mayonnaise and our special chili garlic sauce, and mix well.

Build your crispy rice

Place the crispy rice on a plate, drizzle the spicy karaage chicken mayo evenly over it, sprinkle parsley

and daikon radish stems on top and sprinkle yuzu powder around the edges to complete the dish.

Strawberry Hojicha Soda

Everyone loves a refreshing yet flavorful soda, right? This time, we added hojicha and made a soda using luxurious homemade strawberry syrup. Its appearance is reminiscent of a cocktail, making it a delicious drink that is also pleasing to the eyes.

Servings: 4-5

Ingredients:

•  200g Fresh Ripe Strawberries

•  150ml Water

• 100-150g Sugar

• 2 tbsp Agave Syrup

• 3 tsp Lemon Juice

• 1 tsp Hojicha Powder

• 1 cup Sparkling Water

Instructions:

1. Place the cut strawberries, sugar, and water in a small saucepan. Bring to a simmer over medium high heat, and stir until the sugar dissolves.

2. Reduce heat to low and simmer the strawberry mixture gently for 15 minutes.

3. Remove the sauce pan from the heat and stir in the lemon juice and agave syrup.

4. Add hojicha powder and stir.

5. Let the strawberry mixture cool down to room temperature. (If necessary, refrigerate for 10-15 minutes. )

6. Pour the syrup through a mesh strainer into a glass jar, straining out the solids. Use a spoon or silicone spatula to thoroughly press the liquid from the pulp. (Use the strawberry pulp to make some jam if you would like.)

7. Pour 1 cup of sparkling water into a glass with ice. Add 2-3 tablespoons of strawberry syrup and stir. (If you like it to be sweeter add more strawberry syrup to taste)