The Wagamama Cookbook

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The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. cut the pak choi in half lengthways so you have two pieces and wash well to remove any grit from in between the leaves. leave to drain.

Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking! heat a dash of oil in a pan, add the pak choi halves and leave for a minute. turn over and cook on the other side. the pak choi should look slightly charred. once cooked sprinkle with shichimi, set aside and keep warm.place the oil in a deep saucepan over a medium heat. to test if the oil is ready; drop a couple of breadcrumbs into the oil. if they don’t sizzle the oil is not hot enough, if they burn then the oil is too hot – they should bubble and float to the top.

place the panko breadcrumbs in a shallow bowl. dunk the bananas into the vegan batter and then roll them in the breadcrumbs. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style! carefully lower the panko bananas into the oil and cook until golden. remove with a slotted spoon, drain off the excess oil and place two halves in each bowl.in a bowl, whisk together the plain flour with a splash of oil, ensuring there are no lumps. add a tablespoon of water at a time until the consistency is between single and double cream; this is your batter. Concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. arrange all the battered mushroom in a mixing bowl and sprinkle with shichimi powder to coat all the pieces. if you’ve made your gyoza especially for this dish, keep them warm whilst preparing the rest of the ingredients. if you have some uncooked yasai gyoza left over from a previous recipe, fry or steam them (whichever you prefer).