A Japanese treat
Delicious recipes from the Teppanyaki House at the Ramada Hotel
Ramada Hotel: Bur Dubai
This is the last of our iftar recipes, just in time to prepare another delicious meal. Chef Rommel Ayeng, from the Teppanyaki House at the Ramada Hotel, Bur Dubai, tells us how to prepare some Japanese dishes. The traditional Japanese cuisine offered at this small, intimate restaurant includes a wide range of sushi, sashimi, nabemono hot pots, Japanese noodles and main courses.
Attraction
A further attraction is the Teppanyaki Bar where you can watch chef Rommel roll the sushi on a bamboo mat, while you sip freshly brewed Japanese tea. The restaurant also offers a range of Bento or boxed meals that give guests a chance to taste a variety of dishes from the menu.
"A few Japanese dishes in the iftar menu is a good idea because Japanese cuisine is light, tasty and one of the healthiest in the world. While Sushi and Sashimi are made from raw sea food, most Japanese dishes are very quickly cooked to preserve the flavour thus retaining most of the nutrients; and none of the sauces contain any flour," says chef Rommel. "But care must be taken to use only the freshest and best quality fish and other ingredients," he adds.
Soup: Miso Soup (Soya Bean Soup)
Ingredients
200 grams Chicken Stock
70 grams Fried Bean Curd
20 grams Miso Paste
20 gram Chopped Green Onions
Method
Place the fried bean curd into a strainer and pour over boiling water to remove any excess oil.
- Cut the bean curd into strips.
- Place the stock into a pan and bring to the boil.
- When boiled place a little stock into a bowl and stir in the miso paste until it dissolves.
- Return to the main pan and stir well but do not allow to boil.
- Add the bean curd to the soup and the chopped spring onions.
- Pour into serving bowls and serve.
Starter: Baked Scallops with Miso in Orange cup (Hotate yuzu Kama-yaki)
Ingredients
- 100 grams fresh scallops
- 30 grams white radish
- 30 grams carrots
- 1 orange
- Red Dengaku Miso Sauce
- 10 ml white vinegar
- 10 ml mirin
- 5 gram sugar
- 29 gram red miso
Method
- Combine all the ingredients of the miso sauce in a small sauce pan. Stirring constantly until the sugar has dissolved.
- Wash the scallops with cold water and mix with the red dengaku miso sauce.
- Cut the top of the orange off and keep to one side.
- Hollow out the rest of the orange carefully without breaking the skin.
- Fill the orange with the scallop mixture.
- Pre-heat the oven to 350 degrees celcius and bake the filled orange cup for 15 minutes.
Meat course: Beef and vegetable (Gyuniku Yasai)
Ingredients
- 200 Grams thinly sliced Sirloin steak
- 40 Grams Fresh Green Asparagus
- 40 Grams Sliced red Peppers
- 40 Grams Sliced Carrots
Teriyaki sauce
- 100 Mls Soya Sauce
- 50 Mls Mirin
- 50 Mls white vinegar
- 100 Gram Sugar
Method
- Put all ingredients for the sauce into bowl and mix well.
- Cook the asparagus and carrots and drain.
- Plunge the carrots and asparagus into cold water then drain again.
- On a plate, spread the sliced beef and place the vegetables in the centre of the beef and roll around.
- Then quickly pan fry and add the sauce.
Fish course: Marinated Grilled Salmon (Oroshi Ponzu
Ingredients
- 200 grams fresh salmon fillet with skin
- 40 grams white radish
- 10 grams tomato
- 10 grams salmon roe
- 4 pieces Japanese mint leaf
Yuan Sauce
- 10 ml soya sauce
- 10 ml mirin
- 10 white vinegar
Ponzu Sauce
- 25 ml soya sauce
- 10 ml mirin
- 10 ml rice vinegar
- 1 gram bonito flakes
- Juice of one lemon
Method
- Peel and slice the white radish thinly.
- Finely chop the mint leaf and dice the tomato.
- Wash the salmon and pat dry.
- Marinate the salmon in the Yuan sauce for about 20 minutes then remove.
- Grill the salmon on both sides at 200 degrees C for five to seven minutes until well cooked.
- Place onto a serving dish and put the sliced white radish on top.
- Pour the ponzu sauce on the radish and garnish with the tomato and mint leaf.
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