JAPANESE & ASIAN CUISINE MADE EASY

🍻 Hana Kirk is serving up pure izakaya magic! Watch her transform mama san Japanese Gyoza and mama san Edamame Soybeans into irresistible, crispy beer snacks in just minutes 🥟🫛🔥 Golden, juicy gyoza straight from the pan + perfectly seasoned edamame—quick, flavour-packed, and made for your next drinks session with mates.🍺 Tag a friend you'd share these with 👇 Follow Hana @_hanas_table #nzmamasan

Prosperity Salad Recipe – Yee Sang Style 🥗✨ The Year of the Horse gallops in on February 17, 2026, bringing dynamic energy 🔥, passion ❤️, adventure 🏇, and unstoppable momentum! As we gear up for this fiery new chapter, gather friends & family for a joyful, lucky ritual 🎉 Prep time: 15 minutes ⏰ Cook time: 3 minutes 🔥 Serves: 8-10 as a starter 🍽️ Ingredients - 1/2 pack Vermicelli rice noodles 🍜 - 1 cucumber, julienned 🥒 - 1 small carrot, julienned 🥕 - 1/2 red capsicum, sliced in thin strips 🌶️ - 2 cups iceberg lettuce, finely shredded 🥬 - 3 radishes, thinly sliced 🌱 - 3 spring onions, thinly sliced 🧅 - 1 pomelo or grapefruit, segmented 🍊 - 1/3 cup pickled ginger, drained 🫚 - 8 wonton wrappers, cut into 1cm strips 🥟 - Cooking oil for shallow frying 🛢️ - 250g fresh salmon sashimi 🐟 Plum dressing - 1/2 cup plum sauce 🍑 - 2 tbsp mama san soy sauce 🥢 - 2 tbsp mama san sushi vinegar 🍶 - 1 tbsp Kuki sesame oil 🌰 - 1/2 tsp Chinese five spice ⭐ To garnish - 1/3 cup FreshLife peanuts, lightly roasted and crushed 🥜 - 3 tbsp FreshLife sesame seeds, lightly toasted 🌾 - 3 tbsp Gourmet Garden lightly dried coriander 🌿 - Lime wedges 🍈 Method 1. Heat about 5mm deep cooking oil in a small skillet. Fry wonton strips in batches—watch closely, they cook super fast! 🕒 Turn to brown both sides, drain on paper towels. Repeat 🔥 2. Prepare Trident vermicelli rice noodles per packet instructions 🍜 3. Plum dressing: Shake/whisk all ingredients in a small jar 🫙 4. Place noodles in the centre of a large platter. Arrange all the colourful veg, pomelo, and pickled ginger around them beautifully 🌈 Top noodles with fresh salmon sashimi 🐟 5. Gather everyone around! Pour dressing generously over everything 🥄 Toss high together—the higher the toss, the more prosperity, energy, and exciting opportunities in the Year of the Fire Horse! 🐎🚀🥗 Finish with crushed peanuts, toasted sesame seeds, dried coriander, and lime wedges 🍈🥜🌾 Wishing you fiery passion, swift progress, and boundless luck in the Year of the Horse! Happy tossing & Gong Xi Fa Cai! 🐎🔥🥳🎊

🔥🦐 Barbecue Mayo Prawn Bao Buns Recipe🥟🥬 Japanese-style BBQ prawns tossed in creamy yum yum mayo, stuffed into fluffy bao buns with crunchy slaw. Casual, quick summer entertainer! ☀️ Prep: 10 min (+ prawn defrost) | Cook: 15 min | Makes: 5 buns Ingredients: - 🥟 5 Bao Buns - 🦐 10 Prawn Cutlets, defrosted - 🧂 Salt & pepper, to taste - 🍶 2 tsp mama san Sake - 🛢️ 1 tsp Kuki Sesame Oil - 🌽 1 tbsp Corn Flour Yum Yum Mayo Sauce: - 🥛 5 tbsp Kewpie Mayo - 🍬 1 tsp Sugar - 🍅 1 tbsp Tomato Ketchup - 💧 1 tbsp Water - 🥃 1 tbsp Shaoxing Wine or Brandy (opt.) To Serve: - 🥬 2 cups dressed coleslaw - 🌱 1 spring onion, sliced - 🌶️ ½ fresh red chilli, sliced - 🌰 Lightly toasted sesame seeds - 🛢️ Spray Oil Method: 1. Marinate prawns: Pat dry 🦐, season with salt/pepper, sake & sesame oil. Rest 10 min, toss in corn flour. 2. Make sauce: Whisk all mayo ingredients in a bowl until smooth. 😋 3. BBQ time! Heat plate to med-hot, spray oil. Cook prawns 1 min/side till pink. Pour over sauce, toss to bubble & coat. 🔥 Transfer to plate. 4. Bao prep: Steam buns per packet (usually 8-10 min). 5. Assemble: Open bun, add slaw base 🥬, top with 2 saucy prawns 🦐. Garnish with onion, chilli & seeds. Enjoy! 🎉 Who's trying? Tag a mate! 👯‍♂️ You can learn more about our mama san Cooking Sake https://www.mamasan.co.nz/mama-san-cooking-sake Find Kuki Sesame Oil and mama san Cooking Sake in select New World, Pak'n Save and Woolworths supermarkets.#NZmamasan

🌽🔥 Barbecue Corn Ribs with Miso Butter Recipe😋 This vegetarian twist on sticky ribs brings charred corn coated in a sticky, sweet, and umami-rich miso glaze. Made with mama san’s finest! ✨ Prep Time: 2 minutes (+ defrosting corn) ⏰ Cook Time: 10 minutes 🔥 Serves: 2 🍽️ Ingredients 🛒 • 6 UFC corn ribs, defrosted 🌽 • 2 tbsp butter 🧈 • 1 tbsp mama san miso paste 🥄 • 1 tbsp mama san sweet rice wine mirin 🍶 • 1 tbsp sesame seeds 🌱 • Chives, chopped, to garnish 🌿 Method 🍳 1️⃣ In a small bowl, mix mama san miso paste, mama san mirin, and sesame seeds to create a flavour-packed glaze. 🥣 2️⃣ On the plate part of the barbecue, melt the butter. Add corn ribs and cook for 5–6 minutes, turning frequently until golden and deliciously browned all over. 🔥 3️⃣ Spread the miso mixture over the corn kernel side. Cook for 1–2 more minutes until heated through and slightly charred. 😍 4️⃣ Garnish with chopped chives and serve hot! 🌿 Note: Two ways to barbecue fresh corn on the cob: In the Husks 🌾 (Juicy and sweet with light char): 1️⃣ Peel back husks, leaving them attached at the base. Remove silk. 2️⃣ Pull husks back over the corn and soak in cold water for 10 minutes to prevent burning. Pat dry with a paper towel. 3️⃣ Place on a medium-high barbecue. Cook for 15 minutes, rotating every 3–5 minutes, until cooked on all sides. Without Husks 🌽 (Dark, smoky char): 1️⃣ Remove husks and silk. 2️⃣ Place ears directly on a medium-high barbecue. Cook for ~15 minutes, rotating every 3–5 minutes, until kernels are cooked with light grill marks. Enjoy these umami-packed corn ribs at your next BBQ! 🍖✨ You can buy mama san sweet rice wine mirin and mama san miso paste from select supermarkets in New Zealand.