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Fiona Uyema is on hand to help you out of that culinary rut with Japanese ingredients

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NOW YOU’RE COOKING: Fiona is behind the all-natural Fused by Fiona Uyema range of Asian cookery sauces and ingredients

NOW YOU’RE COOKING: Fiona is behind the all-natural Fused by Fiona Uyema range of Asian cookery sauces and ingredients

Chicken miso ramen

Chicken miso ramen

Prawn curry fried rice

Prawn curry fried rice

Curried cauliflower steaks

Curried cauliflower steaks

Tofu and vegetable chow mein

Tofu and vegetable chow mein

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NOW YOU’RE COOKING: Fiona is behind the all-natural Fused by Fiona Uyema range of Asian cookery sauces and ingredients

After months of cooking at home, many of us are experiencing lockdown kitchen fatigue. A great way to get out of a culinary rut and spice up dinner time is to explore new and exciting ingredients.

We can be reluctant to use ingredients like miso and tofu because we don't know how to use them. Now Irish cook Fiona Uyema has created a range of Asian sauces and ingredients to make it easy to taste Japanese cuisine at home.

Originally from Tipperary Fiona lived in Japan for a number of years where she met her husband Gilmar.

The pair moved back to Ireland and are now based in Kildare with their two sons, Matthew and Scott, and she's been on a mission ever since to make Japanese and Asian food accessible to as many people as possible.

⬤ fusedbyfionauyema.com

 

CHICKEN MISO RAMEN

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Chicken miso ramen

Chicken miso ramen

Chicken miso ramen

 

Ingredients: Serves 2

2 chicken breasts, butterfly cut

1 tbsp sake, optional

1 tbsp olive oil

Fused Clever Classic Soy Sauce

1 litre chicken stock

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2 packs egg/ramen noodles, roughly 400g

Fused White Miso Paste

Few freshly sliced mushrooms and/or sweetcorn

Handful pak choi/spinach leaves, roughly chopped

2 boiled eggs de-shelled and halved, to garnish

2 spring onions finely sliced, to garnish

Sesame seeds, to garnish

Chopped fresh red chilli or Fused Crushed Chilli

Method:

1. To make the marinade for the chicken breast, mix the sake, oil and soy sauce together in a small bowl.

2. Using your hands, completely cover the chicken in the marinade and leave to rest for five to 10 minutes.

3. Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Toss in the mushroom slices also, if using. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.

4. Bring the chicken stock to the boil in a large saucepan and immediately reduce to a simmer.

5. Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.

6. In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.

7. Divide the noodles between two large serving bowls. Then divide the mushrooms, sweetcorn, and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients (as shown in the picture, left).

8. Finally, fill the bowls about three-quarters full with the miso stock. Garnish with boiled eggs, spring onion, sesame seeds and dried nori sheets.

9. Serve with Fused Crushed Chilli or sliced fresh red chilli to add some spice to this dish.

 

NOT TO BE AFRAID OF: Miso Paste - When I explain that miso paste is made from 'fermented beans' it often turns people off, but it is a staple of Japanese cooking for a good reason. Its ultra-savoury, umami flavour gives dishes an incredible depth.

 

CURRIED CAULIFLOWER STEAKS

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Curried cauliflower steaks

Curried cauliflower steaks

Curried cauliflower steaks

 

Ingredients: Serves 4

1 head cauliflower, big enough for 4 steaks

1 onion, peeled and sliced

Fused Chopped Garlic

Fused Chopped Ginger

Fused Crushed Chilli

100g Fused Stir Fry Sauce pouch, choose from Katsu or Chinese Curry flavours

Method

1. Preheat the oven to 180C.

2. Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower in half and then slice again (nice and thick about 1.5 inches) giving you four cauliflower steaks.

3. Place the cauliflower steaks and sliced onion on a baking tray lined with greaseproof paper. Pour the Fused Stir Fry Sauce over the cauliflower and onion and spread evenly.

4. Place in the oven for about 15 minutes, or until the cauliflower steaks are nice and tender.

NOT TO BE AFRAID OF: Cauliflower - The humble cauliflower sometimes gets a bad wrap. There's no denying that when overcooked it can stink up the kitchen, but my Curried Cauliflower Steaks are more delicious than you can imagine. It's a great vegetarian/vegan BBQ alternative too.

 

PRAWN CURRY FRIED RICE

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Prawn curry fried rice

Prawn curry fried rice

Prawn curry fried rice

 

Ingredients: Serves 4

For the Prawn Fried Rice:

Oil, for frying

1 egg, beaten

Drizzle of Fused Clever Classic Soy Sauce

2 portions prawns, fresh or frozen

1 tsp Fused Chopped Garlic

1 carrot, grated

2 portions leftover vegetables, chopped (eg mixed bell peppers and broccoli)

2 portions cooked/leftover rice

Fused Chinese Curry Stir Fry Sauce

For the Fried Egg:

2 eggs

Oil, for frying

Salt & pepper, to season

Method

1. Heat the oil on a nonstick wok/frying pan on a medium-high heat.

2. Season the beaten egg with Fused Soy Sauce and add to the wok.

3. Fry until cooked and then remove from the wok.

4. Toss in the prawns and Fused Chopped Garlic. Fry for 2 to 3 minutes (fresh/defrosted) or 5 minutes (from frozen). Until cooked and beginning to brown.

5. Add the grated carrot and chopped leftover vegetables and mix well together.

6. Add the cooked rice and egg and mix together. Move the ingredients to one side of the wok, making room for the curry sauce.

7. Pour Fused Chinese Curry Stir Fry Sauce directly onto the wok and heat for a minute or so.

8. Finally mix all the ingredients well together.

For the fried egg:

1. In a small nonstick pan over medium heat, melt the oil. Crack both eggs into the pan. Cook for three minutes, or until whites are completely set. Remove from pan and season with salt and pepper.

To serve divide into two bowls and top each bowl of rice with a fried egg and garnish with spring onion.

NOT TO BE AFRAID OF: Prawns -The line between perfectly cooked prawns and overcooked, chewy and rubbery prawns is really thin, which can make cooking them feel intimidating. Tackle your fear with my simple and delicious Prawn Curry Fried Rice recipe. You can't go wrong.

 

TOFU AND VEGETABLE CHOW MEIN

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Tofu and vegetable chow mein

Tofu and vegetable chow mein

Tofu and vegetable chow mein

 

Ingredients: Serves 4

1 block firm tofu, cut into 1in cubes

Fused Chopped Garlic

Fused Chopped Ginger

Fused Crushed Chilli

1 red pepper, deseeded and thinly sliced

200g mushrooms, peeled and sliced

300g broccoli or pak choi, roughly chopped

Fused Chow Mein Stir Fry Sauce

300g wok-ready noodles

vegetable oil, for frying

Method

1. In a hot wok/pan, add a splash of vegetable oil then add the Fused Garlic, Ginger and Chilli, if using. Add the tofu, peppers, mushrooms and broccoli/pak choi and stir fry for five minutes or less.

2. Add Fused Chow Mein Stir Fry Sauce and mix well together.

3. Add the cooked noodles then toss to combine.

NOT TO BE AFRAID: Tofu - If you don't know how to prepare tofu, this super-healthy vegetarian protein can be totally bland. However, everyone loves the taste of chow mein, and my healthy take on the classic dish will convert even the hardest of tofu-sceptics.

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