By: Shuko Oda, head chef at Koya
“There seems to be a version of ‘hearty root vegetables in broth’ in every culture, and when your heart is set on eating it, there’s really nothing else that can replace it. Here’s a version that appears on our specials boards when the days are icy cold, to warm your heart and body. At the restaurants, we like to cook the vegetables until tender and crumbly.”
380g udon noodles
2 dried shiitake mushrooms
1 tbsp roasted sesame oil
120g kabocha (squash)
1 sheet (40g) of fried tofu (also known as usu-age, this can be bought from most Japanese or Chinese supermarkets)
½ tablespoon of soy sauce
½ tablespoon of sake
Spring onion (optional)
Soak the dried shiitake mushrooms in 200ml of water overnight. When you are ready to cook, take the shiitake out, cut them into quarters and keep both the shiitake water and shiitake for later.
In the meantime, peel and dice the carrot, daikon, kabocha and leek into bite-sized pieces.
Place the fried tofu in a colander and pour over boiling water from the kettle to drain the excess oil before slicing it into 1cm strips.
In a medium saucepan, heat up the roasted sesame oil and fry the carrots, daikon and kabocha for 5 minutes. Then add the fried tofu, shiitake and leek and fry it for another 5 minutes. This is a good moment to start cooking the udon, complete instructions are on your other card. To finish off your vegetables, add the dashi, water from shiitake, soy sauce and sake and simmer until the vegetables are tender.
Once the udon have been cooked as per the instructions, divide into bowls and pour the dashi and vegetables over. You can garnish with spring onion if you like.
Turkey green curry
By: Saiphin Moore, founder of Rosa’s Thai
500g leftover turkey, cut into bite-sized pieces
1 tbsp vegetable oil
3 tbsp green curry paste
400ml coconut milk
1 tbsp palm sugar
2 tbsp fish sauce
3 lime leaves, torn
100g pea aubergines (available online or from Thai supermarkets)
100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks)
150g cooked bamboo shoots, cut into bite-size pieces
A pinch of sea salt
A handful of basil leaves
To serve: steamed rice
To garnish: 2 red spur chillies (diagonally slice) and some sprigs of basil
1. Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant.
2. Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.
3. Add the remaining coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves, pea aubergines, Thai aubergines, leftover turkey and the bamboo shoots. Cook over a medium heat for 5-7 minutes. Stir in the basil leaves.
4. Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil. Serve with steamed rice.
Panettone bread and butter pudding
By: Chef Jun Tanaka, chef-owner of The Ninth
For the crème anglaise:
500ml double cream
25g vanilla essence
For the anglaise, mix all the ingredients together in a bowl.
Take an oven-proof dish and add a layer of panettone. Ladle some of the anglaise over the panettone.
Then add another layer of panettone and some more anglaise. Repeat this process until all the panettone is used up.
Bake in the oven at 110C for 45mins.
Take out of the oven and allow the dish to cool to room temperature.
Sprinkle some caster sugar over the top and blow torch until caramelised. Serve with ice cream.