The Wagamama Cookbook

Product Information

heat a dash of oil in a pan, add the pak choi halves and leave for a minute. turn over and cook on the other side. the pak choi should look slightly charred. once cooked sprinkle with shichimi, set aside and keep warm. in a bowl, whisk together the plain flour with a splash of oil, ensuring there are no lumps. add a tablespoon of water at a time until the consistency is between single and double cream; this is your batter.

carefully lower the panko bananas into the oil and cook until golden. remove with a slotted spoon, drain off the excess oil and place two halves in each bowl. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking! With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and exotic sweet-rice desserts and juices, plus hints and tips on ingredients and much more!cut the pak choi in half lengthways so you have two pieces and wash well to remove any grit from in between the leaves. leave to drain. to make the batter, sift the flour with the bicarbonate of soda into a mixing bowl. in a separate bowl, mix together 10ml (2 teaspoons) oil with 175ml (6 fl oz) water, then gradually add this to the flour, whisking gently to ensure there are no lumps. place the panko breadcrumbs in a shallow bowl. dunk the bananas into the vegan batter and then roll them in the breadcrumbs. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style!

Concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. A beautiful gift idea for every foodie, but also a beautiful idea for a little something for yourself, to spice up your kitchen ritual.

Games

arrange all the battered mushroom in a mixing bowl and sprinkle with shichimi powder to coat all the pieces.