The Wagamama Cookbook

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pour the remaining vegetable oil into a deep pan and place over a medium heat. add one drop of batter to see if the oil is ready; the batter should sizzle and not drop to the bottom of the pan. 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.

place the oil in a deep saucepan over a medium heat. to test if the oil is ready; drop a couple of breadcrumbs into the oil. if they don’t sizzle the oil is not hot enough, if they burn then the oil is too hot – they should bubble and float to the top. 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.

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!

A beautiful gift idea for every foodie, but also a beautiful idea for a little something for yourself, to spice up your kitchen ritual. 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! 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. arrange all the battered mushroom in a mixing bowl and sprinkle with shichimi powder to coat all the pieces. 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.Concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition.

The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. if you’ve made your gyoza especially for this dish, keep them warm whilst preparing the rest of the ingredients. if you have some uncooked yasai gyoza left over from a previous recipe, fry or steam them (whichever you prefer). place the panko breadcrumbs in a shallow bowl. dunk the bananas into the vegan batter and then roll them in the breadcrumbs. arrange the yasai gyoza and roasted pak choi on top of the noodles and add the vegan chilli sambal paste.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!

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.

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This official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide.