Give popular dishes a Japanese twist with these recipes

Arabic Batata Harra with Fresh Wasabi Praline
Prep time: 10 mins
Cook time: 15 mins
Serves: 1
Ingredients
200 gm potato, skin on, boiled
5 gm yuzu salt
20 ml olive oil
30 gm red chilli (Holland), sliced
20 gm garlic, crushed
10 gm coriander, chopped
10 ml yuzu juice
5 gm wasabi furikake 
For the wasabi cream:
20 gm wasabi
15 gm potato, boiled
2 gm salt
5 ml yuzu juice
8 ml sugar syrup
15 ml olive oil 
Method
Slice the boiled potato and add yuzu salt; deep-fry till golden. In a pan, sauté the chilli and garlic; add the fried potato, and toss together. Finish with chopped coriander and yuzu juice; check seasoning and take off from the heat.
For the wasabi cream, combine wasabi, potatoes, salt, yuzu juice and sugar syrup in a food processor. Blend to a fine paste and slowly add olive oil to emulsify.
To serve, spread the wasabi cream on the base of the serving dish, and place the sautéed mix of potato, chili and garlic on top.
Garnish with fresh coriander and sprinkle wasabi furikake on top. 
Premium Somen Thin Noodles with Garbonara and Wasabi Powder Parmesan Crisps
Prep time: 5 mins
Cook time: 15 mins
Serves: 1

 
Ingredients
1 egg yolk
20 ml water/vegetable stock (room temperature)
1 tbsp olive oil
½ clove garlic, chopped
80 gm veal bacon
100 ml cream
90 gm somen noodles
10 gm grated Parmesan, plus extra to garnish
1 tsp fresh parsley, chopped
Salt and pepper to taste
¼ gm wasabi powder
5 gm crispy bacon tidbits 
Method
Mix the egg yolk and water/stock in a mixing bowl. Using a wire whisk, beat the mixture until foamy. Set aside until needed. Heat olive oil in a pan, add garlic and stir in the veal bacon until crispy, then add cream and let it simmer until slightly thick. Blanch the somen noodles for a minute, then add to the sauce and cook until almost al dente. Add the foamy egg yolk. 
Reduce the heat, add cheese and parsley - then adjust the seasoning, while stirring the noodles until it thickens. Remove from heat and plate.
Garnish with wasabi-flavored crispy bacon tidbits. Serve.
Green Tea Matcha Italian Panaccotta 
Prep time: 10 mins
Cook time: 10 mins
Chill time: 2 hrs
Serves: 1

Ingredients
185 ml cream
35 gm sugar
½ sheet gelatin
1 ½ cups cold water
10 gm green matcha powder
60 gm yoghurt
5 young peaches
Pinch of fizzy granules 
Method
For the panna cotta: heat the cream and sugar in a saucepan and simmer until the sugar has dissolved.
Meanwhile, place the gelatin in enough cold water to submerge it completely (about 1 ½ cups) and soak until softened. Once soft, removed the gelatin from the water, squeezing out excess water. 
Add the gelatin to the hot liquid and stir to melt, then add the green matcha powder and stir until mixed well. 
Let it cool slightly, then stir in the yoghurt. Strain the mixture into a bowl. 
Chill over an ice bath until it starts to thicken. Pour into the selected mould and chill for 2 hours.
To plate, place the jar of panna cotta on a plate lined with a table cloth. 
Place the peaches on top of the panna cotta and scatter the fizzy granules. Serve immediately. 
Greek Salad with Isokoma Nori and Gomanori Furikake
Prep time: 10-15 mins
Serves: 1

Ingredients
80 gm Greek feta cheese spread (recipe below)
4 gm black olive powder
10 gm onion (cut in diamond shape and slices)
25 gm tomato (cut in diamond shape and halves)
10 gm green capsicum (cut in diamond shape)
40 gm cucumber (cut in diamond shape and ribbons)
10 gm dehydrated Greek feta
5 Kalamata olives
1 gm oregano
10 ml olive oil
5 gm Gomanori Furikake
2 gm Isokoma Nori 
For the Greek feta cheese spread:
80 gm Greek feta
1 gm oregano
1 gm thyme
Salt and pepper to taste
5 ml olive oil 
Method
Blitz the ingredients for the Greek feta cheese spread in a mixer. Check seasoning and keep aside. To serve, spread the feta cheese spread on a plate and top with olive powder. 
Arrange the cut vegetables on the spread well. Sprinkle the dehydrated feta on top.
Garnish with cucumber ribbons, Kalamata olives, oregano and a drizzle of olive oil. Finish with Isokoma Nori and Gomanori Furikake. Serve.