Japanese Cooking and Sake Live vol.5

Products used in "Japanese Cooking and Sake Live vol.5" 


Cucumber Kimuchi ‘Oikimuchi’

Serves 2

½  Cucumber

½  Carrot

2 tbsp  Kimuchi No Moto

1 tsp  Sesame Oil

1  Clove Garlic, Grated

1 tsp  White sesame seeds

½  tsp  Salt 

 Slice carrots thinly, cut into very fine strips

  1. Cut cucumber into 5cm chunks widthwise, cut that in quarters lengthwise. Cut off the softest white parts in the centre as it prevents kimuchi from becoming crunchy. Cut each one in half lengthwise, making about 2-3 cm strips
  2. In a bowl, add cucumbers and salt, mix lightly
  3. Add the carrots, garlic, sesame oil and Kimuchi No Moto to the cucumber, mix well
  4. Put all into a ziploc bag, remove the air and seal. Leave to rest in the fridge for 10-30 minutes. 

Japanese Yakiniku BBQ

Serves 2-3

400g  Ribeye steak

1  Cougette

4  Spring Onions

1  Green Peppers


For Yakiniku sauce

4 tbsp  Ebara Yakiniku No Tare (Medium Hot)

1 tbsp  Kimuchi No Moto

1 tsp  Sesame Oil


Optional leaf lettuce and miso to wrap the BBQ

  1. Mix the ingredients for Yakiniku sauce. If you like it spicy, add chilli.
  2. Slice the beef diagonally to make wide and thin slices. Salt and pepper to season both sides
  3. Slice the courgette diagonally into 1cm thickness
  4. Cut the green pepper in half, remove seeds and stalk. Cut into 2cm strips.
  5. If you are cooking indoor, use non-stick griddle to cook the ingredients as you eat them, to your liking. For outdoors, charcoal grill at moderate heat to enjoy.
  6. Dip the meat and vegetables in the Yakiniku sauce to eat, or wrap 1 strip of beef with a small amount of yakiniku sauce and eat. The taste becomes more intense if you add a small amount of miso!