For episode 4 of my Around the World in 80 Dates series, we headed to Japan for a menu full of some of my absolute favourite Japanese cuisine. We made crispy prawn tempura sushi rolls to start, followed by a comforting chicken katsu curry, and finished with brown butter double chocolate matcha cookies for dessert. It felt like the perfect balance of fresh, crispy, comforting and sweet for a casual date night of Japanese dining.
If you are remaking this menu, I would recommend making the cookies in the morning or the day before then you can always microwave for 30 seconds for melty chocolate.
Starter: Prawn tempura rolls
These sushi rolls look seriously impressive but are actually much easier to make than you’d think, especially with pre-made tempura prawns.
You'll need
4 frozen prawn tempura pieces
1 nori sheet
200g cooked sushi rice (75g uncooked)
1 avocado, sliced
1 tablespoon sriracha mayo
1 tablespoon sushi sauce
Method
Cook the sushi rice according to the package instructions, then leave it to cool slightly until easier to handle.
Cook the frozen tempura prawns according to package instructions until golden and crispy.
Cut the nori sheet in half to create two thick sushi rolls. Add cling film on top of your sushi mat to stop rice sticking.
Lay one half-sheet of nori on your sushi mat and spread a thin, even layer of sushi rice over the top, leaving a small border at one edge. Repeat with the second piece.
For one roll, keep the seaweed side facing down for a classic roll. For the other, flip it over so the rice faces outward for an inside-out style roll.
Place 2 tempura prawns side by side across the centre of each roll.
Using the sushi mat, tightly roll each piece while gently pinching to keep everything compact. On the roll with the rice on the outside, add avocado slices on top and squeeze on with clingfilm and the sushi mat.
Using a sharp knife, slice into pieces and drizzle with sushi sauce and extra sriracha mayo to serve.
Main: Chicken Katsu Curry
Golden crispy chicken with a rich, silky curry sauce. This is proper comfort food and always a winner for date night.
Ingredients
1 onion
1 carrot
1 clove garlic
1 inch (2.5 cm) ginger
1 teaspoon curry powder
250 ml chicken stock
100 ml coconut milk
1 teaspoon soy sauce
1 katsu curry cube
330 g chicken breasts
1 cup panko breadcrumbs
1 egg, beaten
50g flour
200g cooked rice (75g uncooked)
Vegetable oil, for frying
Cucumber, sliced
Spring onion, sliced
Method
Cook the rice according to package instructions and set aside.
Flatten the chicken breasts slightly so they cook evenly.
Set up three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
Dip each chicken breast into the flour, then egg, then panko breadcrumbs, making sure each piece is fully coated.
To make the curry sauce, heat a pan over medium heat with a small amount of oil.
Finely chop the onion and carrot, then add to the pan. Cook for 5 minutes until softened.
Add the minced garlic and grated ginger, then cook for 2 minutes until fragrant.
Stir in the curry powder and cook for 30 seconds.
Pour in the chicken stock, coconut milk, soy sauce and add the katsu curry cube. Bring to a gentle simmer and cook for 5 minutes, allowing everything to soften and the sauce to thicken slightly.
Blend until smooth using an immersion blender, or carefully transfer to a blender and blend until silky. Return to low heat and keep warm.
Heat a frying pan over medium-high heat with a shallow layer of vegetable oil.
Fry the breaded chicken for 2 to 3 minutes per side until golden brown, crispy and cooked through.
Transfer to kitchen paper, rest for 2 minutes, then slice.
Serve with rice, sliced chicken, plenty of curry sauce, cucumber and spring onions.
Dessert: Brown Butter Double Chocolate Matcha Cookies
Makes 4 cookies
These are chewy in the middle, crisp around the edges, and the nutty brown butter works so well with earthy matcha and sweet chocolate.
Ingredients
90g plain flour
60g salted butter
1 teaspoon vanilla extract
40g brown sugar
40g caster sugar
1 tablespoon matcha powder, sifted
1 teaspoon baking powder
1 medium egg
1 tablespoon milk chocolate chips, plus extra for topping
1 tablespoon white chocolate chips, plus extra for topping
Method
Preheat the oven to 180°C.
In a bowl, mix together the flour, sifted matcha powder and baking powder. Set aside.
In a small pan over medium-low heat, melt the butter and continue stirring for 5 to 8 minutes until it turns golden brown and foamy with a nutty aroma. Be careful not to burn it.
Remove from the heat and let cool for a few minutes.
In another bowl, whisk together the brown sugar, caster sugar and browned butter.
Add the vanilla extract and egg, then beat until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Stir through the milk and white chocolate chips.
Divide the dough into 4 equal portions and shape into thick cookie balls.
Place onto a lined baking tray, leaving space between each cookie. Press extra chocolate chips on top.
Bake for 15 minutes until the edges are set but the centres still look slightly soft.
Leave to cool at room temperature on the tray for 10 minutes as they’ll continue to firm up.
Serve warm for the ultimate gooey centre.
And that’s our Japan date night complete: crispy sushi rolls, comforting katsu curry and chewy matcha cookies. Honestly, one of my favourite menus in the series so far.
