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Halal Japanese-fusion Recipes

Halal Japanese-fusion recipes showcased in Japan Cooking Demonstration

· Halal,Recipe,Cooking Tips

With Covid-19 still affecting countries around the world, what supposedly to be the month of Tokyo Olympic 2020 has instead become the race to find the vaccine.

And with the travel ban around the world, we are all grounded and only to indulge in the cuisine from a local restaurant. Our team has always gotten enquiries from restauranteurs finding halal Japanese suppliers; and we always have requests for halal Japanese private chef service.

So here are one of our halal Japanese-fusion dishes which we have created for our cooking demonstration back in the Halal Expo Japan 2016 in Tokyo.

Cooking demonstration: halal japanese recipes

Yuzu Tea-glazed Chicken Liver

Prep time 10 mins | Cook time 40 mins

INGREDIENTS

1 1/2 tsp Butter, unsalted

3 nos Beetroot, peeled

3 nos Red Potatoes

2 1/2 tbsp Coconut Oil

1 tbsp Thyme

3 strips Turkey Bacon, chopped

450 g Chicken Liver

2 tbsp Yuzu Tea (you can replace it with Citron Tea)

400 g Brussels Sprouts

AN Kosher Salt

AN Ground Black Pepper

METHODS

  1. Heat the oven to 200 degree celcius. Melt 1 tablespoon of butter; and on a baking sheet, toss the beetroot and potatoes with the melted butter, 1/2 tablespoon of coconut oil, salt, pepper and 1/2 table thyme. Bake for 30 minutes.
  2. Meanwhile, heat a large pan and add 1 tablespoon oil. Add the chopped turkey bacon and cook for a few minutes. Don't over-crisp the bacon. Remove bacon from pan and place on paper towel.
  3. Season the liver with salt and pepper, and add to the heated pan. Sear on each side and cook about 3 minutes per side. In the same pan, scoop the livers to one side of the pan and add the bacon to the other side.
  4. Add the yuzu tea and the remaining thyme, combine all and give it a good toss. Turn off the heat and scoop into a separate container.
  5. While the livers are resting, add 1 tablespoon oil and 1/2 tablespoon butter into the same pan. Heat over hight heat. When the butter starts to brown, add sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, pepper and toss. The edge will start to brown.
  6. Place the brussels sprouts down on a plate, and lay the livers on top. Then, flank it with the beetroot and potatoes.

Will you try this recipe? Share with us in the comment below!

Stay tune with us as we going to attempt 3 days of Japanese-fusion recipes!