Alistair Ross may work in Aberdeen, but his passion is for creating the flavours of Tokyo’s streets.
The 32-year-old head chef, who is known as Ali, has worked at YO! Sushi for two-and-a-half years and has fallen the Japanese cuisine and the environment within the kitchen.
Here, Ali shares two of his favourite recipes from Yo! Sushi’s menu.
- 600g savoy cabbage, shredded
- 2 spring onions, thinly sliced
- 1 carrot, peeled and shredded
- 20g fresh root ginger, peeled and grated
- 4 tbsp plain flour
- 1 tsp water
- 4 medium eggs
- 1 tbsp vegetable oil
- 200g cooked shelled prawns or cooked sliced chicken or similar
For the garnish
- 30ml Japanese mayonnaise (ideally in a squeeze bottle)
- 30ml Okonomiyaki sauce or katsu sauce
- 2 large pinches of aonori seaweed powder (available in Japanese supermarkets)
- 2 spring onion, thinly sliced
- A small handful of bonito flakes (katsuoboshi) (available in Japanese supermarkets)
- Put all the vegetables and ginger into a large mixing bowl, add the flour, salt, water and the eggs and mix well.
- Heat a large non-stick frying pan over a medium heat and the oil. When the oil is hot add the vegetable mix and cook for 5-7 minutes or until the underside is cooked and firm.
- Lay the prawns or the chicken or the other ingredient you have chosen on to the uncooked top side, then turn the pancake over to cook for a further 4-6 minutes.
- Transfer the lightly browned pancake on to a chopping board, cut it into wedges, then garnish the Okonomiyaki.
- First Squeeze the Japanese mayonnaise all over the pancake in zig zag lines.
- Then put on the okonomiyaki or katsu sauce in the opposite direction.
- Sprinkle over the aonori seaweed powder, then the thinly sliced spring onion and finally the handful of bonito flakes.
- 320g fresh yellowfin tuna (tinned sustainable tuna could be used)
- 6tbsp Japanese mayonnaise
- 1 large pinch sea salt
- 1 large pinch black pepper
- 40g white onion, finely diced
- 1 lime, cut into wedges
- 1 fresh medium egg
- 100g panko Japanese breadcrumbs
- 20g cornflour
- Vegetable oil for frying
- Lemon mayonnaise (Japanese mayonnaise and lemon juice)
- Serve with steamed Japanese rice and salad
- Roughly cut the fresh yellowfin tuna into bite sized pieces.
- Place them into a saucepan of boiling water for 3-4 minutes or until cooked through.
- Drain the cooked tuna and rinse under cold water until chilled.
- Drain again then place the tuna into a mixing bowl.
- Flake the tuna into small pieces then add the salt, pepper, finely diced white onion and Japanese mayonnaise.
- Combine all the ingredients together well, it should not be too wet.
- Divide the mixture into eight equal amounts.
- Press the portion firmly into a small barrel shape, repeat this with the other portions.
- Place the cornflour into a bowl, the egg into a separate bowl and whisk, and the panko into another bowl.
- Place the tuna mix into the cornflour and coat it all over, then dip it into the egg and cover all over, then place it into the panko and ensure it is well coated. Repeat the process with the remaining portions.
- Place the oil into a frying pan and make it hot over a medium heat.
- Once the oil is hot add the tuna katsu to the pan and cook for 4-5 minutes moving them around and all sides until they are golden brown.
- Drain on kitchen paper. Serve with lemon mayonnaise.