Our favourite recipes from Japan

by Chef Sachin from Club Med Tomamu

Ingredients

• 100g Hokkaido buckwheat flour
• A pinch of salt
• 100ml water
• 100ml milk
• 10g honey
• 5 eggs
• 8 slices of Hokkaido bacon
• 1 piece of Hokkaido cheddar
• 4 pieces of Hokkaido asparagus
• 2 pieces of tomato
• Some fresh parsley

Serving size: 4 people

Instructions

1. Combine the buckwheat flour, salt, honey, 4 eggs and mix.
2. Add the water and milk a little at a time, and mix well until the mixture is no longer lumpy (let it rest for 1 hour if time allows).
3. Heat a frying pan, and coat with butter. Spread the batter thinly in the frying pan.
4. When the batter becomes dry and crispy, crack an egg into the middle and add the bacon and cheese on top.
5. Wrap the crepe and bake in the oven until cheese melts.

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by Chef Shigeru from Club Med Tomamu

Ingredients

Noodles

• 500g Hokkaido flour
• 15g salt
• 230ml water

Soup

• 200ml mentsuyu soup base
• 200ml water
• 40g grated ginger
• 40g spring onions
• 5g cut nori seaweed
• 4 sheets of bamboo leaf

Serving size: 4 people

Instructions

1. Dissolve salt in the water, add the salted water to the flour and mix well.
2. Form a ball with your hands and take it out onto a flat surface.
3. Knead the dough using the base of your hand for about 8 minutes.
4. Wrap the dough in cling wrap and rest for 30-60 minutes.
5. Remove the wrapping and place the dough on a work surface that is dusted with flour.
6. Using a rolling pin, roll out the dough, occasionally rotating it 90 degrees and dusting the dough.
7. When the dough becomes 2 mm thick, fold it a couple of times so that it is easier to cut.
8. Cut the dough into 2 mm thick pieces.
9. Boil the fresh Udon Noodles for about 10-12 minutes. Serve with the soup.

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by Chef Sachin from Club Med Tomamu

Ingredients

Minion sushi

• 2 pieces 1/2 cut nori sheet
• 4 pieces 1/6 cut nori sheet
• 5 pieces 1/4 cut nori sheet
• 35g black sushi rice with sesame
• 25g yellow sushi rice with egg
• 85g green sushi rice with spinach
• 3 pieces of sausage (small size)

Serving size: 4 people

Instructions

Minion sushi

1. Roll the sushi into sizes.
2. Cut the sausages into the 1/6 nori size (for the mouth)
3. Make the goggles and eyes using the black sushi rice
4. The body with yellow sushi rice
5. And the pants with the green sushi rice

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by Chef Vincent from Club Med Tomamu

Ingredients

Syrup

• 5 cups of water
• 400g brown sugar
• 5 stalks of pandan leaves
• 50g old ginger skin/crushed

Glutinous rice balls

• 500g glutinous rice flour
• 2 cups of lukewarm water
• 1 carrot (blended for the juice)
• 5 stalks of pandan leaves (blended for the juice)

Serving size: 6 people

Instructions

1. Combine all the ingredients for the syrup and bring to a boil.
2. Cut the carrot and blend, use a strainer to extract the juice.
3. Cut the pandan and blend, use a strainer to extract the juice
4. Sieve the glutinous flour into a large mixing bowl, slowly add in the water. Or divide the glutinous flour into 2 bowl and add the extract juices in each bowl. Mix the glutinous flour into a firm and stiff dough.
5. Knead each portion of the dough separately until the colour is well distributed. Tip : Make sure to wash your hands each time after kneading the different colour dough to avoid discolouring.
6. Using the palm of your hands, roll each piece into the size of a marble
7. Cook the balls in the syrup. It should float to the surface once it is cooked. Serve with the syrup.

Download recipe here