Supper Club: Explore Asian cuisine with these tasty recipes

Fresh spring rolls

Ingredients

• rice sheets 
• rice noodles 
• rice vinegar
• any fillings of your choice (e.g. cucumber, carrots, cabbage, onions, avocado, prawns or other fish)

Method

1. Make sure to cook any ingredients that need cooking, including the rice noodles. Mix rice vinegar with ingredients while cooking to add flavour.
2. Once cooked, lay out your ingredients and have an area to prepare your rice sheets. Prepare your station with a large bowl or plate with lukewarm water that you can dip your rice sheets into. Finally, dab some water on the chopping board or plate you will be using to assemble your rolls to avoid sticking.
3. Quickly dip a rice sheet in the lukewarm water before laying it out on your chopping board or plate. Arrange your fillings nicely inside, being careful not to add too much.
4. Grab the bottom edge of the rice sheet and roll upwards to the middle, then fold in both sides before continuing to roll all the way until the top.
5. Serve and enjoy!

Homemade sushi

Ingredients

• 1 sushi kit
• sushi rice
• rice vinegar
• fillings of your choice (e.g. cucumber, carrots, avocado, smoked salmon or other fish)

Method 

1. Make the sushi rice as per package instructions, add rice vinegar
   while it cools.
2. While the rice is cooling, prepare all the filling ingredients.
3. Lay the nori sheets shiny side down and assemble the sushi rolls with the fillings of your choice.
4. Slice the sushi rolls into bite-size pieces using a damp sharp knife to avoid sticking.
5. Serve with the soy sauce, pickled ginger or wasabi and enjoy!

Miso noodle bowl

Serves 2
30 minutes, plus marinating time 

Ingredients

• 2 tbsp miso paste
• 800ml stock 
• 1 tbsp dark soy sauce 
• 1 pack of fresh udon noodles
• 4 pieces of nori 
• Sesame seeds, to garnish
• Spring onion, sliced to garnish

For the ramen egg:

• 2 large eggs 
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce 
• 250ml water

For the teriyaki pork: 

• 1 tsp sunflower oil
• 1 pork chop
• 2 tbsp teriyaki sauce 

Method

1. Make the egg ahead of time. Bring a small saucepan of water to the boil, turn down to a simmer and gently place the eggs in to cook for 7 minutes. Remove the eggs from the simmering water to a bowl of ice cold water. Allow to cool for 5 minutes and then peel.
2. In a small bowl, mix together the soy sauces and water. Place the whole, peeled eggs into the liquid and allow to marinade for at least 1 hour.
3. Cook the noodles according to package instructions and place into the serving bowls.
4. Meanwhile, make the miso soup by boiling the stock with the miso paste until evenly dissolved.
5. Fry the pork chops on medium heat in 1 tsp of sunflower oil until golden and cooked through and brush with the teriyaki sauce.
6. Ladle the soup over the noodles. Slice the pork and lay over the top of the noodles. Halve the eggs and place alongside the pork. Garnish with the nori, sesame seeds and spring onion.