Here's how to make three simple yet satisfying Japanese recipes at home

Serves: four

Prep time: 20 minutes

Ingredients

• 3 tbsp soy sauce
• 2 tbsp mirin seasoning
• 1 tbsp cooking sake
• 5 tsp sugar
• 2 tbsp mayonnaise
• ⅓ tsp S&B wasabi paste, according to your liking
• 240g sashimi grade salmon, diced
• 240g sashimi grade tuna, diced
• 2 large avocados, cut into bite-size
• 1 continental cucumber, peeled and diced
• 200g edamame
• 2 cups of cooked rice
• Chives, to cut for garnish

 Method

1. To make the sauce, combine the soy sauce, mirin seasoning, cooking sake and sugar in a pot and heat until the sugar is dissolved.
2. Cool the sauce then combine mayonnaise and wasabi to the sauce, and mix well.
3. Serve the cooked rice in four bowls and place salmon, tuna, avocados, cucumber and edamame on the top of the rice.
4. Drizzle some sauce over the top then sprinkle a small amount of chives to serve. 

Serves: four

Prep time: 10 minutes

Ingredients

• ⅓ cup soy sauce
• 2 tbsp mirin seasoning
• 2 tbsp cooking sake
• 2 tbsp sugar
• 1 tbsp grated ginger
• 480g pork belly, sliced
• 1 large brown onion, sliced
• 2 cups of cooked rice
• S&B wasabi paste, for garnish
• Spring onion, thinly sliced for garnish

Method

1. To make the sauce, mix the soy sauce, mirin seasoning, cooking sake, sugar and grated ginger in one bowl.
2. Heat a pan over medium-high heat until hot, then stir-fry the pork belly and brown onion till the pork belly is charred and the onion is caramelised. Add the sauce and mix well. 
3. Divide the cooked rice into four bowls and place the pork belly on top of the rice.
4. Serve with S&B wasabi paste and sprinkle spring onion over the top.

Serves: four

Prep time: 10 minutes

Ingredients

• 1 tsp S&B wasabi paste
• ⅙ onion
• ¼ apple
• 2 tbsp soy sauce
• 2 tsp mirin seasoning
• ½ cup plain flour for coating
• 4 prawn cutlets, deveined
• 4 squid rings
• 4 white fish fillets
• ½ cup plain flour for batter
• ⅓ cup soda water or beer
• ½ tsp baking powder
• 1 pinch salt
• Vegetable oil, for frying

Method

1. To make the sauce, mix the S&B wasabi paste, onion, apple, soy sauce and mirin seasoning in a blender until well combined. 
2. Add the plain flour in a mixing bowl, then lightly coat the prawn cutlets, squid rings and white fish fillets, before shaking off excess.
3. To prepare the batter, lightly whisk to combine the plain flour, soda water or beer, baking powder and salt in a mixing bowl.
4. In a medium pot, heat oil to 180°C.
5. Deep fry each piece of prawn cutlets, squid rings and white fish fillets for approximately six minutes, or cook through until the batter turns crispy and brown.
6. Serve with sauce with the side.