JAPANESE & ASIAN CUISINE MADE EASY

🍗✨ Hana's Crispy Japanese Karaage Chicken ✨ Crispy, juicy, and deeply savoury, this Japanese Karaage is marinated for maximum flavour and fried until golden perfection. Light yet dangerously snackable, it’s a guaranteed crowd-pleaser — especially with a squeeze of lemon, a sprinkle of nanami, and a generous dollop of Kewpie on the side. You may need to double the recipe!! 😍🔥 🍴 Serves: 2 ⏰ Marinate: 30 mins + 🍳 Cook: ~10 mins Ingredients - 300g boneless chicken thigh 🐔 - 1 tbsp grated ginger 🫚 - 1 tbsp mama san soy sauce 🥢 - 2 tbsp mama san cooking sake 🍶 - ¼ tsp ground black pepper - ¼ cup plain flour - ½ cup corn flour (cornstarch) 🌽 - 750ml cooking oil (for frying) 🔥 - Kewpie mayonnaise 🥚 - 2 lemon wedges 🍋 - S&B Nanami / 7-spice mix 🌶️ Instructions 1️⃣ Cut the chicken thighs into ~2x2 cm bite-sized pieces. 2️⃣ In a bowl, mix chicken with mama san soy sauce, mama san cooking sake, grated ginger, and black pepper. Stir well, cover, and marinate for at least 30 minutes (longer = more flavour! 😋). 3️⃣ Add the plain flour to the marinated chicken and mix until it forms a light, sticky batter. 4️⃣ Heat oil in a medium pot to 160°C 🔥. 5️⃣ Spread corn flour on a large plate/tray. Coat each chicken piece evenly in corn flour (shake off excess!). 6️⃣ Fry in batches (don’t overcrowd!) for about 4 minutes or until golden and crispy 🤤. Transfer to a paper towel-lined rack. 7️⃣ Serve hot with a big squeeze of lemon 🍋, a sprinkle of nanami 7-spice 🌶️, and plenty of Kewpie mayo on the side! Enjoy every juicy, delicious bite! 🎉🍻 Follow Hana @_hanas_table/

🍜🥗 mama san Soba Noodle Salad Jars🌿✨ The ultimate make-ahead lunch! Fresh, colourful, crunchy, and drizzled with a creamy-spicy peanut dressing — perfect for work or picnics! 😍🥜 ⏱ Prep: 10 mins 🍳Cook: 8 mins 🍴Serves: 2 (makes 2 jars) Ingredients - 2 bundles (160g) mama san soba noodles (½ packet) 🍜 - ½ yellow capsicum, thinly sliced 🫑 - ½ cup mama san shelled edamame 🟢 - ½ cup shredded red cabbage 🥬 - ¼ cup cherry tomatoes, halved 🍅 - 1 spring onion, thinly sliced 🧅 - 2 Eggs, hard-boiled & roughly chopped 🥚 - 2 tbsp Kewpie Mayonnaise - Salt & pepper - Fresh herbs (coriander, mint, or shiso) 🌱 Spicy Peanut Butter Dressing 🥜🔥 - 3 tbsp peanut butter (smooth or crunchy) - 1½ tbsp mama san Sushi Vinegar - 1 tbsp mama san Soy Sauce - ½ tsp Eaglobe Sriracha (or more if you like it hot!) - ¼ cup olive oil Instructions 1️⃣ Cook mama san soba noodles according to packet. Drain, rinse thoroughly under cold water, and set aside to cool completely. 2️⃣ Boil eggs for 8 minutes, cool in ice water, peel, roughly chop, and mix with Kewpie mayo. Season with salt & pepper 🧂. 3️⃣ Make the dressing: Whisk together peanut butter, mama san sushi vinegar, mama san soy sauce, sriracha, and olive oil until smooth and creamy 🤤. 4️⃣ Assemble the jars (layering = no soggy noodles!): 🥄 Spoon half the dressing into each jar 🍜 Add cold soba noodles 🥗 Layer edamame, capsicum, red cabbage, cherry tomatoes, spring onion 🥚 Top with creamy egg salad + fresh herbs 5️⃣ Pop on the lids and refrigerate overnight or grab & go! When ready to eat, shake the jar like crazy, tip into a bowl (or eat straight from the jar), and enjoy every crunchy, nutty bite! 🎉 You can find mama san products in select supermarkets 🛒🥢#nzmamasan

🍣🥪 Hana's Tuna Mayo Two Ways ✨ Kewpie + tuna = match made in heaven 😍 Toastie or onigiri — what’s your pick?? 🥪 Tuna Melt Toasted Sandwich Makes 2 🧀 Ingredients - ½ small red onion (or ¼ large) 🧅 - 1 spring onion 🌱 - 185g can tuna, drained 🐟 - ⅓ cup Kewpie mayonnaise 🤍 - Pinch of salt & pepper 🧂 - 2 tbsp S&B crunchy garlic chilli oil 🌶️ - 1 tbsp lemon juice 🍋 - 60g tasty cheese, grated 🧀 - 4 slices sourdough bread 🍞 - 2 tbsp butter (1 tbsp per sandwich) 🧈 Steps 1. Finely dice the red onion & spring onion 🧅🌱 2. Mix red onion, spring onion, tuna, Kewpie, salt, pepper, chilli oil, and lemon juice in a bowl — stir baby stir! 🥄 3. Spread tuna mix over 2 slices of bread, top with grated cheese, then close with the other slices 🥪 4. Medium heat pan + 1 tbsp butter → toast each sandwich until golden & melty on both sides 🤤 5. Slice, admire the cheese pull, and DEVOUR! 🔥 — — — 🍙 Tuna Mayo Onigiri Makes 4 🍱 Ingredients - 185g can tuna, drained 🐟 - ⅓ cup Kewpie mayonnaise 🤍 - Pinch of salt & pepper 🧂 - 1 tsp mama san wasabi 🌿 - 1 tsp S&B shichimi/nanami togarashi 🌶️ - 2 tbsp mama san sushi ginger 🩷 - 2 servings cooked sushi rice (hot & sticky is best!) 🍚 - 1 sheet mama san sushi seaweed ✂️ Steps 1. Mix tuna, Kewpie, salt, pepper, wasabi, shichimi, and finely chopped sushi ginger in a bowl — spicy, zingy perfection! 😚👌 2. Lay out glad wrap, sprinkle with a little salt + shichimi. Add a big spoonful of rice, flatten lightly, place ¼ tuna mix in the centre, top with more rice. Use the plastic to shape into cute triangles — twist & squeeze! Repeat x4 🍙✨ 3. Cut the nori sheet into quarters ✂️ 4. Wrap each onigiri with a strip of crispy nori right before eating (so it stays snappy!) 🌊 5. Serve immediately and feel the happiness in every bite 🥹❤️ Which one are you making first?? Follow Hana @_hanas_table

🍳 Poached Egg, Edamame & Mint Salad Recipe 🥗💚 Fresh, vibrant summer salad that’s perfect for a light lunch al fresco ☀️ Serve with crusty bread or your favourite crackers! ⏰ Prep time: 10 min 🍲 Cook time: 15 min 🍴 Serves: 4-5 Ingredients 🛒 • 5 Eggs 🥚 • 1 cup mama san edamame, cooked 🟢 • 2 heads baby cos lettuce leaves 🥬 • 1 big handful fresh mint leaves 🌿 • 2 tbsp Kewpie mayonnaise • 2 tbsp Greek yoghurt • 1 tsp Dijon mustard • Juice of ½ lemon 🍋 • 1 tbsp olive oil • ¼ cup shaved Parmesan cheese 🧀 • Splash of DYC white vinegar (for poaching) • Salt & pepper to taste 🧂 Method 👩‍🍳 1️⃣ Bring a large pot of water to the boil and cook the edamame according to packet instructions. Drain and set aside to cool 🌱 2️⃣ Bring another pot of water to a gentle simmer, add a splash of vinegar. Crack each egg into a small bowl, then carefully slide into the water. Poach 3-4 mins until whites are set but yolks are still runny. Lift out with a slotted spoon and cool 🥚✨ 3️⃣ In a small bowl, whisk together Kewpie mayo, Greek yoghurt, Dijon mustard, lemon juice, and olive oil until smooth and creamy. Season with salt & pepper 🍋🥄 4️⃣ Arrange baby cos leaves on a big platter, top with poached eggs, scatter over cooled edamame, drizzle generously with the dressing, sprinkle shaved Parmesan, and finish with fresh mint leaves 🌿🧀 Season again if you like! Light, creamy, zingy, and so pretty – enjoy! 😍 You can find mama san Edmame Shelled Soybeans in supermarket freezers.