Holiday Eating - Part 3

On our return from the Isle of Wight we went out for a friends birthday to a Teppanyaki restaurant in Camden, Sin Nin. I have never never been to one before and it is described as a theatre of Japanese cuisine.

You all sit in a horseshoe shape around a big hot plate, a chef comes over and performs for you - throwing eggs in the air and catching them in his hat and setting the whole cooking space alight!

It is a bit pricey but a great experience, we went for a sushi and sashimi platter followed by a 'Tokyo Teppanyaki' meal to share. The tuna and salmon sashimi were full of flavour but the sushi was a bit tasteless which was a shame even though the ginger and wasabi perked it up. It was beautifully presented on a wooden board as you can see below.

Our chef then got down to the series business of cooking our main meal in front of us, he started with the egg fried rice which more than made up for the tasteless sushi as it was some of the best rice dishes I have ever eaten! Whilst we watched we tucked into miso soup.

Whilst we waited for our rice to cool, the waiter got on with the meat, we had the choice of three meats so we went for chicken, steak and tilapia - a white fish fillet.

The chicken was by far my favourite as it was flavoured with terikyaki sauce. I was thinking I will definitely try to make it at home and I found this recipe on BBC food.

Teriyaki Sauce

Ingredients:

• 4-5 tbsp dark soy sauce

• 1 limes, zest and juice

• 1 small chilli

• 2 tbsp maple syrup

• 1 fat garlic clove, finely chopped

• 1 chunk of ginger, finely chopped

• bunch of coriander, chopped

• extra lime juice

Method:

• Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.

• Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.

• When the sauce is reduced you can pour it over cooked chicken, salmon or prawns, Serve with noodles and squeeze over extra lime juice and coriander.