Japas is the new sushi! Or, actually: japas is the Japanese tapas, and we made some for the Friday mouse in Tokyo a couple of weeks ago. We made fish, kagiage fritters and a salty salad, which we had with a dry cava while watching Grave of the Fireflies (Hotaru no haka). Scroll down for the recipes and pics, and find out where we’re heading next!
- 60ml (1/4 cup) rice wine vinegar
- 55g (1/4 cup) caster sugar
- 2 tablespoons soy sauce
- 1/2 red onion, thinly sliced
- 1/2 red capsicum, seeded, thinly sliced
- 2 tablespoons plain flour
- 1 tablespoon cornflour
- 300g white fish fillets (such as flathead), cut into 5 x 2cm-wide strips
- Vegetable oil, to shallow-fry
- Steamed rice, to serve
- Place the vinegar, sugar and soy sauce in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Simmer for 5 minutes or until the mixture is slightly reduced. Add the onion and capsicum and set aside to cool slightly.
- Place the combined flour on a plate. Add the fish and toss to coat. Shake off any excess. Add oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add the fish and cook for 2 minutes, turning halfway through cooking, or until cooked through. Use a slotted spoon to transfer the fish to a plate lined with paper towel. Transfer to a heatproof bowl and pour over the vinegar mixture. Stir to combine. Set aside for 1 hour to develop the flavours.
- Divide rice among serving bowls. Top with the fish mixture.
- 75g (1/2 cup) plain flour
- 2 tablespoons cornflour
- 1 egg yolk
- 125ml (1/2 cup) iced water
- 7 (about 280g) medium green prawns, peeled, deveined, coarsely chopped
- 1 carrot, peeled, cut into matchsticks
- 1 small white onion, halved, thinly sliced
- 1 shallot, trimmed, thinly sliced
- Vegetable oil, to deep-fry
- Place combined flour in a bowl. Make a well in the centre. Add egg yolk and water. stir until just combined. Add the prawn, carrot, onion and shallot. stir until just combined.
- Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when oil is ready, a cube of bread turns golden in 20 seconds). Add three 80ml (1/3-cup) portions of mixture. Cook for 2-3 minutes each side or until golden and cooked through. use a slotted spoon to transfer to a plate lined with paper towel. repeat with remaining mixture, reheating oil between batches.
- 40g (1/4 cup) sesame seeds, toasted
- 1 tablespoon soy sauce
- 2 teaspoons sushi seasoning
- 2 teaspoons caster sugar
- 2 tablespoons warm water
- 1 bunch English spinach, trimmed
- Process the sesame seeds in a food processor until coarsely chopped. Add the soy sauce, sushi seasoning and sugar. Process to combine. Transfer to a bowl. Stir in the water. Cover with plastic wrap and set aside for 1 hour to develop the flavours.
- Cook the spinach in a large saucepan of salted boiling water for 1-2 minutes or until tender. Drain. Transfer to a bowl of iced water to refresh. Drain and squeeze to remove excess liquid. Coarsely chop spinach. Transfer to a serving bowl. Add sesame seed mixture and toss to combine.
To accompany Japas we drank Mas de la Sabatera Chardonnay Cava Brut, nice, dry Cava.
Next up: Brisbane Australia, see you there mate!