Andrew 'Koj' Kojima aka Koj Cooks, Masterchef finalist, was in the Food at 52 kitchen to lead a corporate group through the finesse of Japanese cooking with an array of flavoursome dishes including:
- salmon nigiri and salmon and avocado maki sushi
- classics such as: chicken yakitori, prawn gyoza, pork tonkatsu and miso-marinaded stonebass
- a large range of sides e.g. lightly pickled cucumber and wakame salad
Before the corporate group descended, all set up.
In full swing, the corporate group getting into the team building spirit!
Koj has kindly shared his miso soup recipe (along with his photo!) below so you can have a taste at home.
Miso Soup Recipe
- 4 tbsp miso paste
- 1 litre dashi
- 1 tbsp wakame seaweed
- 100g of tofu
- 1-2 spring onions
Add miso to a pot and whisk in dashi a little at a time. Test for seasoning and add more miso if necessary, but dilute it first to avoid lumps of miso. Add the wakame and bring slowly up to simmering heat, but avoid boiling it. Cut tofu into small dice, finely slice the spring onions and add a small handful of each directly into soup bowls. Pour over the miso soup and serve immediately.