Get these ready 10-15 minutes before guests arrive
TOKYO HUMMUS WITH CURRY CHIPS
Open hummus jars and place on table. Be prepared to fight off your guests for the last scoop!
CHICKEN LIVER MOUSSE WITH CROSTINI
Open jar and serve on table.
Begin 10 minutes before serving
Place sliced sea bream slices on a plate. Drizzle evenly with yusho kosho oil. Spoon Apple Dressing over. Finish with nori chips and shisho leaves
ASARI CLAM MISO SOUP
Open miso soup bag and pour in pot. Cover with lid and bring to a boil. Once boiling, add the clams and cook for a minute or so until clams are opened. Divide evenly amongst soup bowls.
BABY BACK PORK RIBS
Place in oven for 10 minutes straight after sides
Preheat oven at 180 °C for 10 minutes. Remove cover, leave rubs in foil and bake for 15 minutes. Remove from oven and place on cork mats included in package. To finish, place lemon wedges alongside and serve to your hungry minions!
NEW ZEALAND COD KATSU
Heat oven to 180 degrees. Warm fish inside for 10-12 minutes. In the meanwhile heat up ginger jus in a pot. Finish the cod with the ginger jus glazed over, followed by katsuboshi, watermelon radishes and chives.
Boil a pot of water, once boiling, place bag of rice in for 15 minutes.
Place both trays in oven for 15 minutes
ROASTED WHITE MISO EGGPLANT
Heat oven to 180 degrees. Pour miso glaze evenly over eggplant and place in oven for 10-12 minutes. Warm eggplant puree in a pot in the meanwhile. Finish eggplant with furikake and mint leaves.
CHAR GRILLED ASPARAGUS
Place tray of asparagus in the oven for 15 minutes. Remove from oven and mix in ponzu. Transfer to serving dish and top with black goma dressing, yuzu and spring onions.
Serve immediately with teaspoons
Place in the fridge upon arrival. Take out from the fridge for 10 minutes prior to serving.