Recipes: A week of recipes using Kei’s Kitchen products

April, 2013

Kei might be a kaiseki cooking teacher, but for everyday meals, she uses a lot of her own Kei’s Kitchen handmade dressings and sauces, and below is a whole week worth of her recipes ideas you might also like to try:

Monday:  Chicken Kara-age with Kei’s Kitchen Noodle Salad Dressing and steamed vegetables with Kei’s Kitchen Sesame Sauce: marinate bite-sized chicken thigh fillets in soy sauce for 10 mins, coat in cornflour well, fry in hot oil till crisp; pour on Kei’s Kitchen Noodle Salad Dressing and sprinkle with finely chopped shallots. Steam broccoli, carrots, or whatever vege you like and pour on Kei’s Kitchen Sesame Sauce, garnish with toasted sesame seeds

Tuesday:  Lamb Cutlet or Atlantic Salmon Cutlet with Kei’s Kitchen Yakitori Sauce and fresh garden salad with Kei’s Kitchen Sesame Dressing: grill or bbq lamb, salmon and pour on Kei’s Kitchen Yakitori Sauce, if cooking in a pan, allow to caramelise (yum) and garnish with a little sansho pepper. Salad with lettuce, cucumber, tomatoes or whatever and pour on Kei’s Kitchen Sesame Dressing

Wednesday: Organic Soba (Buckwheat Noodle) Salad with Kei’s Kitchen Noodle Salad Dressing and Sesame Sauce: boil soba or fresh egg noodles and wash in cold water, drain and arrange in a dish, garnish with shredded cucumber, sliced avocado, shredded chicken breast fillet steamed with salt and sake, smoked salmon, shredded thin Japanese egg omelette, tomato or whatever takes your fancy and pour on Kei’s Kitchen Noodle Salad Dressing and a little Sesame Sauce, garnish with toasted sesame seeds

Thursday: Beef Tataki with Kei’s Kitchen Japanese Style Dressing (Japudore) and Eggplant, Capsicum Stir Fry with Kei’s Kitchen Almond Miso: sear good quality beef eye fillet on all sides and dunk into icy cold water to arrest cooking, when cool, slice thinly and arrange on a platter, garnish with microbuds, shiso or other greens and dress generously with Kei’s Kitchen Japanese Style Dressing. Stir fry eggplant, capsicum or other veges in a little oil and add a little of the Kei’s Kitchen Almond Miso just before taking off heat; serve with steamed rice

Friday: Atlantic Salmon Aburi (Seared) Carpaccio with Kei’s Kitchen Ponzu and noodle stir fry with Kei’s Kitchen Yakitori Sauce: slice finely sashimi grade Atlantic salmon and arrange on a platter, sear with blowtorch and garnish with microbuds or salad greens, finely sliced radish, shredded cucumber and dress with Kei’s Kitchen Ponzu (add a little vodka to the Ponzu if you dare). Stir fry boiled egg noodles, green bean noodles, rice noodle, soba, udon etc. with some finely chopped vegetables and add a little Kei’s Kitchen Yakitori Sauce at the last minute

Saturday: Tuna Carpaccio with Kei’s Kitchen Japanese Style Dressing (see photo right) and BBQ Quail in Kei’s Kitchen Yuan Marinade and steamed greens with Kei’s Kitchen Sesame Sauce: season sashimi grade tuna with salt and pepper and a little olive oil if desired and leave overnight in fridge, slice thinly and arrange on a platter and garnish with salad greens and dress with Kei’s Kitchen Japanese Style Dressing. Marinate quail in Kei’s Kitchen Yuan Marinade for about one hour and grill or bbq, garnish with grilled shallot; steam or boil greens (asparagus, watercress, spinach…) and pour on Kei’s Kitchen Sesame Sauce

Sunday: go out for pizza…

by Masako Fukui Copyright Kei’s Kitchen 2013

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