Kei might be a kaiseki cooking teacher, but for everyday meals, she uses a lot of her own handmade dressings and sauces. Below is a week’s worth of recipes ideas you might like to try:

Monday:  Chicken Kara-age with Kei’s Kitchen Noodle Salad Dressing and steamed vegetables with Sesame Sauce: marinate bite-sized chicken thigh fillets in soy sauce for 10 mins, coat in cornflour well, deep fry in hot oil till crisp; pour on Kei’s Kitchen Noodle Salad Dressing and sprinkle with finely chopped shallots. Steam broccoli, carrots, or whatever veges you like and pour on Kei’s Kitchen Sesame Sauce, garnish with toasted sesame seeds

Tuesday:  Lamb Cutlet or Atlantic Salmon Cutlet with Kei’s Kitchen Yakitori Sauce and fresh garden salad with Sesame Dressing: grill or bbq lamb, salmon and pour on Kei’s Kitchen Yakitori Sauce, if cooking in a pan, allow to caramelise (yum) and garnish with a little sansho pepper. Salad with lettuce, cucumber, tomatoes and pour on Kei’s Kitchen Sesame Dressing

Wednesday: Organic Soba (Buckwheat Noodle) Salad with Kei’s Kitchen Noodle Salad Dressing and Sesame Sauce: boil soba or fresh egg noodles and wash in cold water, drain and arrange in a dish, garnish with shredded cucumber, sliced avocado, shredded chicken breast fillet steamed with salt and sake, smoked salmon, shredded thin Japanese egg omelette, tomato or whatever takes your fancy and pour on Kei’s Kitchen Noodle Salad Dressing and a little Sesame Sauce, garnish with toasted sesame seeds

Thursday: Beef Tataki with Kei’s Kitchen Japanese Style Dressing and Eggplant, Capsicum Stir Fry with Almond Miso: sear good quality beef eye fillet on all sides and dunk into icy cold water to arrest cooking, when cool, slice thinly and arrange on a platter, garnish with microbuds, shiso or other greens and dress generously with Kei’s Kitchen Japanese Style Dressing. Stir fry eggplant, capsicum or other veges in a little oil and add a little of the Kei’s Kitchen Almond Miso just before taking off heat; serve with steamed rice

Friday: Udon stir fry with Kei’s Kitchen Yakitori Sauce: Boil udon, drain. Stir fry the udon (or boiled egg noodles, green bean noodles, rice noodle, soba, etc.) with some finely chopped cabbage, shallots, carrot and add a little Kei’s Kitchen Yakitori Sauce at the last minute. Great if you can cook on a hotplate as it gets that smokey flavour. Garnish with aonori or toasted sesame seeds or shichimi chilli

Saturday: Tuna Carpaccio with Kei’s Kitchen Japanese Style Dressing and BBQ Quail in Yuan Marinade and steamed greens with Sesame Sauce: season sashimi grade tuna with salt and pepper and a little olive oil if desired and leave overnight in fridge, slice thinly and arrange on a platter and garnish with salad greens and dress with Kei’s Kitchen Japanese Style Dressing. Marinate quail in Yuan Marinade (5 soy sauce: 3 sake: 2 mirin) for about one hour and grill or bbq, garnish with grilled shallots; steam or boil greens (asparagus, watercress, spinach…) and pour on Kei’s Kitchen Sesame Sauce

Sunday: go out for pizza and gelato…