The Basics Before You Start

What is wasabi powder? Where can I buy it from?
Wasabi is a condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome is bright green in colour and it has not just spicy hotness and sweetness but also a gentle fragrance to assist the taste, especially of fresh fish with soy sauce. Wasabi powder is available in natural food stores.

What is mirin?
It is a mildly alcoholic, sweet rice wine, typically used in Japanese cooking. You can get it at speciality food stores. Do look for 'hon-mirin' (true mirin) and avoid 'aji-mirin', which contains additives.

What are daikon sprouts?
Daikon is nothing but white/ icicle radish, or mooli as we call it. Daikon radish sprouts are available in markets where other sprouts are sold. If these are not available, any other peppery sprout can be used.

What is Arugula?
Arugula is an aromatic salad green, also as roquette or rucola, popular in Italian cuisine. You can buy it from all speciality food stores. (See picture)

How do I make chicken glaze?
For half a cup of chicken glaze, take four cups of chicken stock, and bring it to a boil over high heat. Reduce the heat and simmer for about 45 minutes to an hour, or until it reaches the consistency of maple syrup. You can use it immediately or even store it in a referigerator for upto three days. Gently reheat before using.

What are Thai chillis?
They are diminutive, extremely hot chillies that retain the heat through the cooking process. Also known as bird chillies, they are green or red and are about 2.5 cms in length. They are available in local markets.

How do I make sweet potato juice?
Firstly, buy more sweet potatoes than you think you will need. Wash them thoroughly under cold running water and cut away soft spots. Slice them into manageable sizes and put them in a juicer. For a cup of sweet potato juice, you will require about 500 g sweet potatoes.

How do I drain yoghurt?
Spoon plain youghurt into a seive lined with a double thickness of cheesecloth or a coffee filter and set over a bowl. Referigerate for about an hour upto eight hours.

What is Frisée?
Frisee, also called curly endive, is a variety of chicory, which has attractive pale green leaves that are narrow and curly with a frizzy appearance and a slightly bitter taste.

Fresh Tuna And Radish Salad With Wasabi Dressing
(Served with the wasabi dressing, it's perfect as a cold hors d'oeuvre or as a first course)
Serves: Four
Time required: 20 minutes

For the wasabi dressing:
3 tbsp wasabi powder
3 tbsp silken tofu, grated
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tbsp mirin

For the salad:
1 cup finely sliced or shredded,assorted radish
2 tbsp finely chopped fresh mint leaves
2 tbsp finely chopped fresh coriander leaves
2 tbsp daikon sprouts or other peppery sprouts (see box)
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp mirin
450 g tuna (preferably yellowfin), cut into 16 slices about six-mm thick
salt to taste

To prepare the dressing:
In a small bowl, mix the wasabi powder, grated tofu, rice vinegar, fresh lemon juice and mirin and whisk until smooth.
Keep aside.

To assemble the salad:
In a large bowl, mix together the radish, mint, coriander and sprouts.
Add lemon juice and mirin and toss to mix well. Divide between four chilled plates.
Arrange four slices of tuna over each mound of salad.
Drizzle about a tablespoon of the dressing around the salad on each plate. Finish by sprinkling the salt over the tuna slices and serve.

Pan-roasted Quail With Peach And Porcini Mushroom

(Porcini mushrooms may be hard to get, and you can substitute shiitakes or chanterelles. No poultry, not even a boned chicken breast, cooks faster than quail. If you can't find quail, substitute 500 g Cornish hen for 2 quails)
Serves: Four
Time required: 45 minutes

For the mushroom hash:
2 tsp oi
8 porcini mushrooms
8 pearl onions, roasted, peeled and quartered
1/2 cup chicken glaze (see box)
12 potatoes, halved and roasted
2 tbsp fig or maple syrup
3 very ripe peaches, peeled, pitted, and cut into 12 wedges each
For the quail:
8 semi-boneless quails
salt and freshly ground pepper to taste
oil for sauteing
1 bunch arugula leaves (see box), finely chopped
1 cup finely chopped frisee (refer box)
1 tbsp aged balsamic vinegar
1 tbsp extra-virgin olive oil
fig or maple syrup for drizzling
To prepare the mushroom hash:
Heat a medium sized sauté pan or skillet over medium heat. Add the oil, mushrooms and pearl onions. Sauté for about five minutes, or until the mushrooms begin to soften.

Add the chicken glaze and bring to a simmer. Add the potatoes, syrup, and peaches.

Simmer for three to four minutes, or until the hash is nearly dry. Remove from heat, cover and set aside.

To prepare the quail:
Season the quail with salt and pepper. Heat a large sauté pan or skillet over medium heat. Dip a paper towel in the oil and rub the inside of the pan. Place the quail, breast side down, in the pan, and saute for three to four minutes, or until nicely browned. Turn the quail over and continue to cook for four to five minutes, or until the breast meat feels springy when gently pushed and the meat is cooked through.

In a medium bowl, mix the arugula and frisee together. Toss with the balsamic vinegar and olive oil, and season with salt and pepper to taste. Divide among four plates and spoon an equal amount of mushroom hash over each salad. Top with a roasted quail. Finish by drizzling the syrup on the rim of the plates.