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.

Coriander Breast Of Duck With Sweet Potato Sauce
Using this all-vegetable base keeps this recipe tasting deliciously earthy. The juice needs to be made at least four hours ahead.
Serves: Four
Time required: 2 hours plus standing time

For the sweet potato sauce:
3 1/2 cups sweet potato juice (see box)
2 tbsp sliced fresh ginger
1 Thai chilli (see box) deseeded and minced
fresh lemon juice to taste
salt and freshly ground pepper to taste
For the breast of duck:
3 to 4 tbsp coriander seeds, dry roasted
4 skinless, boneless duck breast halves
salt and freshly ground pepper to taste
1 1/2 tbsp fresh flat-leaf parsley, minced
4 tsp oil

To prepare the sauce:
Let the sweet potato juice stand for at least four hours or up to six hours at room temperature.
Pour the juice through a fine-mesh sieve into a wide, shallow pan, being careful to leave the settled starch behind. Place the juice over medium heat and bring to a gentle boil. Reduce the heat and simmer until reduced to about one cup. During the first five or 10 minutes of cooking, additional potato starch will rise to the surface. Skim it off and discard. If using a relatively deep pan, this reduction could take up to one hour.
Remove from heat and stir in the ginger and chili. Stir until the sauce tastes spicy enough, then strain immediately through a fine-mesh sieve. Season with lemon juice, salt and pepper.

To prepare the duck breasts:
Coarsely crush the coriander seeds. Spread the crushed seeds on a plate. Season the duck breasts liberally with salt and pepper. Gently press the skinned side of each duck breast into the crushed coriander seeds to coat lightly. Sprinkle parsley over the other side. Turn over again and drizzle a teaspoon of oil over the seeded side of each duck breast.

Heat a large nonstick skillet over medium heat for about two minutes. Cook the duck breasts, seeded side down, for three minutes. Turn the duck over and cook for two minutes more. Remove from heat and let the duck stand in the hot pan for three to five minutes. Transfer to a cutting board and cover loosely with aluminium foil to keep warm.

Pour the sweet potato sauce into the same skillet and stir over medium heat, to scrape up the browned bits from the bottom of the pan. Pass the sauce through a fine-mesh sieve. Carve the duck breasts crosswise into thin diagonal slices. Arrange on warmed plates and spoon the sauce around the duck. Serve immediately.