feed your soulfresh + simple recipes from the wagamama kitchen

Design: Paul Palmer-EdwardsPhotography: Howard Shooter

£20

WWW.KYLEBOOKS.CO.UK

9 7 8 0 8 5 7 8 3 7 0 3 5

ISBN 978-0-85783-703-5

Since opening its first restaurant in 1992, wagamama has grown to become a much-loved global phenomenon. Right from the start, inspired by the Japanese ethos of kaizen, meaning ‘good change’, it promoted the idea that eating out should be part of a positive and holistic approach to healthy living.

feed your soul celebrates the wagamama way and features more than 70 tempting recipes based on balance and simplicity. The dishes range from fast weekday meals to slow-cooked, soulful ramens and include long-time restaurant favourites such as katsu curry and yaki soba as well as plant-based dishes such as bang bang cauliflower and mushroom ramen. Every one of them brings the fresh, nourishing flavours of Asia to all.

Also published by Kyle Books

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foreword 6

feed your soul 8

about wagamama 12

the wagamama way 14

shopping list 16

ingredient swaps 20

balanced bowls 22

fresh favourites 42

plant-based power 74

soulful ramen 102

sides + small plates 118

sauces + marinades 146

skills + equipment 170

index 186

acknowledgements 190

An Hachette UK Company www.hachette.co.uk

First published in Great Britain in 2019 by Kyle Books, an imprint of Kyle Cathie Ltd Carmelite House 50 Victoria Embankment London EC4Y 0DZ

www.kylebooks.com

ISBN: 978 0 85783 703 5

Text copyright 2019 © wagamama Limited

Design and layout copyright 2019 © Kyle Cathie Ltd

wagamama Limited is hereby identified as the author of this work in accordance with section 77 of the Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this work may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without the prior written permission of the publisher.

Publisher: Joanna Copestick Editorial Director: Judith Hannam Editorial Assistant: Isabel Gonzalez-Prendergast Designer: Paul Palmer-Edwards Photographer: Howard Shooter Food Stylist: Denise Smart Prop Stylist: Wei Tang Production: Gemma John

A Cataloguing in Publication record for this title is available from the British Library.

Please note, recipes marked vegan or plant-based are only vegan when using vegan ingredients.

Printed and bound in China

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fresh favourites 49

120g Thai jasmine rice1 tablespoon vegetable oil2.5cm piece of ginger, peeled

and grated2 garlic cloves, crushed 1 white onion, finely sliced1 red pepper, finely sliced1 green pepper, finely sliced2 spring onions, finely sliced80g mangetout 150g cooked peeled prawns 1 red chilli, deseeded and

finely sliced1 dried chilli, finely sliced 100ml Firecracker Sauce

(see page 154)

garnish1 teaspoon shichimi or dried

chilli flakes1 tablespoon toasted mixed

sesame seeds1 tablespoon sesame oil2 spring onions, finely sliced2 lime wedges

This seriously fiery stir-fry is a wagamama original, inspired by Korea’s chilli-rich dishes to bring heat and flavour to our menu. This recipe uses prawns, but chicken or additional vegetables also work well as an alternative.

Cook the rice following the Perfect Rice cooking instructions on page 180.

Heat the oil in a wok or frying pan placed over a medium-high heat and stir-fry the ginger and garlic for 1–2 minutes. Add the vegetables, prawns and both chillies, turn up the heat and stir-fry for 2–3 minutes.

Add the firecracker sauce, turn the heat down to low and simmer for a minute until heated through.

Spoon a portion of rice onto 2 serving plates and top with the prawn and vegetable mixture.

Garnish with the shichimi or dried chilli flakes, toasted sesame seeds, sesame oil and spring onions and serve each portion with a wedge of lime on the side.

prawn firecracker

02

fresh favourites 5958 feed your soul |

2 boneless and skinless chicken thighs

2 tablespoons vegetable oil 450g udon noodles 2 eggs, lightly beaten 20g noyaki chikuwa*8 cooked peeled prawns 1 leek, finely sliced 1 red pepper, finely sliced1 green pepper, finely sliced40g shiitake mushrooms, sliced80g bean sprouts1 tablespoon chilli oil, to taste 1 tablespoon light soy sauce sea salt and white pepper, to taste

garnish 1 tablespoon toasted mixed

sesame seeds1 tablespoon crispy fried onions1 tablespoon pickled ginger

Based on an iconic Japanese stir-fry with udon noodles, this simply means ‘fried udon’ and is a classic wagamama favourite, full of crunchy vegetables and protein.

Season the chicken thighs and heat 1 tablespoon of the oil in a large frying pan or wok over a medium-high heat. Add the chicken and fry until browned all over.

Meanwhile, cook the noodles as per the packet instructions and then place in a large mixing bowl.

Add the eggs, noyaki chikuwa, cooked prawns and chicken to the noodles and stir through so the noodles are thoroughly coated with the egg.

Heat the remaining vegetable oil in a large wok or frying pan over a medium-high heat, add all the vegetables and stir-fry for 2–3 minutes until tender.

Add the noodle mixture to the pan and keep tossing the ingredients to ensure the egg cooks through.

Add the chilli oil and soy sauce, toss the pan again to mix the flavourings through the ingredients, and stir-fry for a further 2 minutes.

Divide the noodles between 2 serving plates and garnish with the toasted sesame seeds, crispy fried onions and pickled ginger.

tip | * noyaki chikuwa is a long-shaped Japanese fish cake. If you can’t find any, simply add extra prawns to the dish.

yaki udon

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plant-based power 8584 feed your soul |

4 tablespoons vegetable oil1 head of cauliflower, broken into

small florets1 red onion, finely sliced2 spring onions, finely sliced1 quantity Firecracker Sauce (see

page 154)

garnish2.5cm piece of ginger, peeled and

finely sliceda few coriander sprigs, leaves

picked

'Bang Bang Chicken' is traditionally served in China as a street food snack and is so-called because of the method of tenderising the chicken with a hammer before it's coated in a spicy sauce and fried. We've created a plant-based alternative. The flavour of the sauce is sweet, salty, smoky and spicy and makes a perfect side dish.

Place half the oil in a wok over a high heat and stir-fry the cauliflower for 5–8 minutes until browned.

Add the remaining oil to the pan and stir-fry the red onion and spring onions until slightly caramelised.

Stir in the firecracker sauce and simmer to heat through.

Divide the cauliflower between 2 serving bowls and top with the fresh ginger and coriander.

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bang bang cauliflower