wok from home. season two. summer edition
-
we’re back! tonight, wok from home returns with our first ever virtual menu launch featuring the stars of our summer menu, the hiyashi bowls. these bowls were destined to hit benches as part of our latest menu launch. but while we wait a little longer to open our doors, we thought we’d bring these balanced bowls to you
-
hiyashi is a cold ramen noodle dish enjoyed in japan during the summer months. in this episode, steve is going to teach you how to make the vegan mushroom hiyashi bowl + the teriyaki chicken hiyashi bowl. each bowl is packed full of tasty elements which we call the bowl base. steve will teach you how to make each element plus the chicken or vegan protein option. enjoy!
-
bowl base
-
10ml oil
240 g glass noodles
(120 gram per bowl)
1 carrot
1 cucumbers
1 red onion
70ml spicy vinegar
260g blanched edamame beans
50g plum tomatoes
1 head cauliflower
10g turmeric
30g veg oil
20g sliced pink radish
90g silken tofu
juice of 1 lime
150g avocado
-
yasai mushroom option (vg)
-
60g mixed exotic mushrooms
20g curly kale
30g tender-stem broccoli
-
teriyaki chicken option
-
100g chicken thigh
4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
-
pickled asian slaw
-
1 carrot julienne
1 cucumber julienne
1 onion sliced
-
spicy vinegar
-
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
-
turmeric cauliflower
-
1kg cauliflower florets
10g turmeric
salt + pepper to taste
30g veg oil
-
white dressing
-
80g vegan mayonnaise
20g dijon mustard
1/4 block silken tofu
20g miso paste
10g garlic paste
5g tamari or tamarind (optional)
45ml water
30g rice vinegar
15g spicy vinegar
juice of 1/2 lime
-
wasabi mayo
-
200g of the white dressing
20g wasabi paste
juice of 1/2 lime
10g rice wine vinegar