Let’s get avocontrol: Japanese week take 2

I had several people sending me photos of their ramen creations, so I decided to go back and expand on the Japanese meals that I genuinely cook on a daily basis. Source your ingredients right, and you’ll have wagamama meals whipped up in easily under 20 minutes and for a fraction of the price.

This week I shopped in BHL and Yonk Asian Foods. They do student discount, 10 per cent and 5 per cent respectively. My sushi roll mat cost me a mere 85p, which is daylight robbery, frankly. Those miniscule pots of sushi you buy from marketplace, or that katsu curry you order because deliveroo exists, is an actual rip off. Surprisingly, sushi is cheap to make, and so much fun. I hosted a sushi night in which we all learned to make a sushi roll with a filling of our own choice, and then we’d share our makings.

Aubergine katsu curry (serves 1; price average per serving £2.50)

I have made my own katsu sauce for these curries, which is simple but time-consuming and it requires a lot of ingredients so is expensive. Jars of katsu curry sauce are available at most good supermarkets for under £2 for 200g which will serve 2.

• 4 discs of aubergine, ½cm thick
• 2 tbsp plain flour
• Half an egg, beaten
• 3 tbsp. vegetable oil
• 50g panko breadcrumbs
• 1 portion of rice
• 100g katsu curry sauce

1. Coat your discs of aubergine into the flour and then dip in the beaten egg. Place these in the panko bread crumbs and ensure that each side is well covered.
2. Heat a frying pan with vegetable oil – be generous with the oil, we’re essentially deep frying it. Fry your coated aubergine.
3. While frying, cook your rice and heat the pre-made curry sauce.
4. Once the aubergine is all cooked and golden brown, serve with the rice and curry sauce.

Chicken katsu curry (serves 1; price average per serving £3.50)

• r1 chicken breast
• 2 tbsp plain flour
• Half an egg, beaten
• 50g panko breadcrumbs
• 1 portion of rice
• 100g katsu curry sauce

Use exactly the same method as the above, but because this is chicken it will take a lot longer to cook. Make sure you cut through your chicken before serving. I’ve cut the chicken into 3 strips to ensure it’s not still pink.

Sushi rolls (makes 8 pieces)

• Sushi roll mat
• 1 sheet nori
• 50g sushi rice
• White rice vinegar
• Possible fillings: avocado, cucumber, cream cheese, beetroot, pickled vegetables, smoked salmon, chicken.
• Light soy sauce to serve

1. Start off by cooking your sushi rice. To do this, rince before cooking very well under cold water. Drain thoroughly and put into a saucepan with a lid. Pour over 150ml. Bring to the boil and allow to simmer for approximately 25 minutes or until the rice has absorbed all the water. Remove from the heat, and leave to stand for 10 minutes.
2. Tip the rice into a flat metal tin and dress the rice with white rice vinegar. Help it to cool by fanning and turning the rice.
3. Lay your roll mat on an even surface and place 1 sheet of nori on it. There’s a rough and soft side to nori – make sure it is rough side up so the rice sticks.
4. Evenly place the sushi rice over two thirds of the nori.
5. Leaving a small gap (see photos) place fillings of your choice on top of the rice. I’ve used chicken and sweet chilli, and smoked salmon and avocado.
6. Roll up the mat slowly, tucking in the closer end of the sushi roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. (If you’re struggling with this YouTube have some great tutorials).
7. Cut your roll into 8 pieces using a very sharp knife. Moisten it with the vinegar each time you cut it. Serve with soy sauce.

Kai sen udon

• 1 portion of thick udon noodles
• Handful of fresh cooked seafood or defrosted pre-cooked seafood is a cheaper option. I’ve used prawns, calamari and muscles.
• 1 tbsp. sesame oil
• 4 sprigs of pak choi
• 2 spring onions
• 1 garlic clove
• 1 tbsp. dark soy sauce and 1 tbsp. light soy sauce
• ½ tsp salt and ½ tsp sugar

1. Fry the vegetables and garlic in sesame oil. Add the fresh seafood and warm through.
2. Cook the udon noodles in boiling water, according to the instructions on the packet.
3. Mix the dark and light soy sauces in a cup with the salt and sugar.
4. Drain the noodles and mix in the frying pan of vegetables. Mix in your sauce and serve!

Tofu donburi

• 100g tofu
• 1 portion plain rice
• 2 tbsp. sweet chilli sauce
• Half a grated carrot
• Grated ginger
• 4 sprigs of pak choi
• 2 spring onions
• 2 chestnut mushrooms
• 1 tbsp. soy sauce

1. Fry the tofu in vegetable oil on a medium heat. While this is frying, cook the rice.
2. Add the pak choi, sliced spring onions, and then the mushrooms.
3. Drain the cooked rice, and place in a deep bowl, drizzle on the soy sauce and layer on the grated carrot, then fried vegetables and tofu and finish with sweet chilli sauce.