What I try and cook during this one week stop over is something that I haven't cooked before. After a bit of research I decided on the following dishes to try
Gyozas (Pot Stickers)
Teriyaki Chicken and Beef
Japanese Beef Curry with Kachumber
Miso Roaste Eggplant
Ginger Pickled Cucumber
I didn't do a dessert, but if I had more time I did want to try a Japanese Cheesecake, maybe next time.
Overall Japan week was a huge success, I've added four new dishes to the blog, as I know I will be making them again and again, and the ones that didn't make it were still delicious, I just can't add anything that I truly didn't love.
3 Lebanese cucumbers, peeled at intervals
1 teaspoon salt
5cm ginger, peeled and sliced into very thin matchsticks
Slice the cucumbers on a steep diagonal into 5mm slices. Place in a snap lock bag and scatter with the salt and ginger. Massage for a minute to mix the salt, then squeeze as much air as possible out of the bag and seal firmly. Allow to stand in the fridge for 3 hours. When ready, the cucumber should be slightly softened and swimming in released liquid.
I don't like eating the ginger, but it gives an amazing flavour to the cucumbers.
1 continental cucumber or 2 Lebanese cucumbers, peeled and deseeded
3 Roma tomatoes, peeled and deseeded
1/2 red onion, peeled
1 bird's eye chilli, thinly sliced
1 teaspoon chopped coriander leaves
1 tablespoon chopped mint leaves
Juice of 1/2 lime
1/4 teaspoon ground cumin
1/4 teaspoon salt flakes
A pinch caster sugar
Cut the cucumber, tomato and onion into a 5mm square dice and combine in a large bowl. Ad the chilli, coriander and mint to the bowl and mix together. Add the remaining ingredients, mix well and let stand for 10 minutes before serving.