Authentic Japanese recipes to impress your friends at dinner parties

These are quite easy to prepare (Photo: Sachi at the Pantechnicon)

Times have changed and the allure of picnics and outdoor food markets has well and truly ceased, so it’s time to resume dining.

But then comes the question of what to cook, wanting to both impress and satisfy the sweet tooth.

The answer could be Japanese food, which can be tailored for the vegan or meat lover in your life.

The newly opened Sachi at Pantechnicon in London serves authentic Japanese-style cuisine – there’s no fusion here – in the most luxurious way.

From freshly cut wagyu sushi, sake to expert wine pairings, the wonderfully endowed experience is a treat from start to finish. (Their Kinoko Maki rolls in particular have to be tasted to be believed).

Sometimes it is not possible to go out and it is more intimate to bring the dining experience home.

Sharing three exclusive recipes with, the restaurant suggests dishes on its menu that are a bit easier to master at home – save the maki for the chefs.

Put them in place at your next gathering.

Nasu miso


A vegetarian option (Photo: Sachi at the Pantechnicon)


  • 1 eggplant
  • 3 liters of rapeseed oil

For the miso frosting:

  • 80g miso paste, preferably low salt miso inaka
  • 10g Hon Mirin
  • 10g of sake
  • 30g caster sugar


Cut the eggplant in half lengthwise, cut the flesh and fry it in oil preheated to 170Ds until tender.

Drain on a wire rack to remove any excess oil.

Brush with miso glaze and gently brown under a preheated grill.

Serve with pickled vegetables or a lemon wedge.

To make the icing:

  1. Heat the sake and mirin, add the sugar and stir until dissolved.
  2. Add the miso, stirring continuously until it forms a thick paste.

Monkfish ‘Bubu Arare’ with yuzu tartare

Serve with sake (Photo: Sachi at the Pantechnicon)


  • 3 slices of 30g of monkfish
  • 100g plain flour
  • 1 beaten egg
  • 100g Arare bubu (Japanese Panko breadcrumbs can be used as an alternative)
  • 3 liters of rapeseed oil

For the yuzu tartar sauce, combine the ingredients below:

  • 35g kewpie mayonnaise
  • 5g of yuzu kosho
  • 1 shiso leaf, chopped
  • 25 g white onion, minced and washed


Gently dip the monkfish in the flour, then the egg, then the bubu arare.

Fry in rapeseed oil at 170 degrees until golden and crisp, and drain on paper towels.

Gomae salad with sesame dressing


The Perfect Side (Photo: Sachi at the Pantechnicon)


  • 80g New Zealand (or baby) spinach leaves, washed and wrung out
  • 1 head of myoga (ginger sprout, available in all Japanese supermarkets), delicately marinated
  • 5g caster sugar
  • 25 g rice wine vinegar
  • 5g of water
  • A pinch of salt

For the sesame dressing, combine the following:

  • 10g white sesame paste
  • 10g of mirin
  • 5g of sake
  • 2 g of toasted sesame oil
  • 5g rice wine vinegar
  • 2g soy sauce
  • 2g caster sugar


Combine spinach leaves and sliced ​​marinated myoga in a bowl.

Add the vinaigrette and mix gently, put the trimmed leaves on a plate.

Garnish with a pinch of toasted buckwheat.

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