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Wagamama Recipes to Try at Home

How to make wagamama’s ramen, donburi and gyoza

wagamama have revealed their secrets and told us exactly what goes into some of their most popular dishes. As the cold weather creeps in, a hearty bowl of wagamama’s ramen, chicken teriyaki donburi or chicken gyoza can really hit the spot, and with these recipes, you don’t even have to leave the house.

Wagamama Ramen

Seasonal greens with prawns, crabstick, tofu and chicken.

150g (5oz) firm tofu
Vegetable oil, for frying
250g (9oz) ramen noodles
4 slices kamaboko-aka (Japanese fish cakes, traditionally white with a pink outer crust)
4 crabsticks
1 egg, hard-boiled
4 cooked and peeled prawns
2 pak choi, roughly chopped
1 litre (1¾ pints) chicken stock
2 boneless, skinless chicken breasts
Salt and white pepper
12 pieces menma (canned bamboo shoots) drained
1 tbsp wakame, soaked in warm water for 5 minutes, drained and roughly chopped
2 spring onions, trimmed and finely sliced

Cut the tofu into 1cm (½in) slices and pan fry in a little oil for about 1 minute on each side until just coloured.

Cook the noodles in a large pan of boiling water for 2–3 minutes or until just tender, drain, refresh under cold running water and drain again.

Divide between 2 bowls along with the kamaboko-aka, crabsticks, tofu, half an egg each, 2 prawns each and the pak choi.

Bring the chicken stock to boil. Preheat the grill or griddle. Lightly coat the chicken breasts in vegetable oil, season with salt and pepper and grill or chargrill for 4 minutes each side or until cooked. Allow to rest for 5 minutes and slice on the diagonal into 1cm strips.

To serve, pour the chicken stock over the noodles, lay the chicken strips on top and garnish with menma, wakame and spring onion slices.

Homemade Chicken Teriyaki Donburi

Chicken in a teriyaki sauce served with sticky white rice, shredded carrots, pea shoots and onions, garnished with sesame seeds

2 chicken thighs
300g short grain rice
Handful of pea shoots
½ carrot, grated or julienne
1 spring onion, chopped
2 tbsp teriyaki sauce

To marinade chicken
Fresh lemongrass
Splash of vegetable oil
Splash of lime juice
½ garlic clove

To garnish
Sprinkle of sesame seeds

Marinade chicken thighs for 1 hour before placing in a hot oven until cooked through. Cook rice whilst chicken is cooking. Add rice to bowl, and place sliced chicken gently on top. Drizzle teriyaki sauce over the chicken.

Add fresh pea shoots, carrot and spring onion to dish. Garnish with sesame seeds and serve.

Chicken Gyoza

Chicken, cabbage and chive dumplings with oyster sauce.

Makes about 30

For the chicken gyozas
110g (4oz) Chinese leaf
150g (5oz) white cabbage
100g (31/2oz) canned water chestnuts drained
250 (9oz) bonelss, skiness chicken thigh meat, minced
25g (1oz) chives, finely chopped
25g (1oz) cornflour
1 tbsp sesame oil
1tbsp oyster sauce
1 tbsp light soy sauce
1tbsp caster sugar
Pinch of salt and white pepper
1 packet gyoza skins (small, round, wheat-flour skins sold in Chinese and Japanese food stores)
Vegetable oil, for frying

For gyoza sauce
Makes 350ml
1 large garlic clove, peeled and finely chopped
1 large red chilli, trimmed and finely chopped
Salt
25g (1oz) sugar
100ml (3 1/2fl oz) malt vinegar
250ml (9fl oz) light soy sauce
1 tbsp sesame oil

Skin and bone the chicken thighs, then chop them into cubes or blitz briefly in a food processor.

Put the Chinese leaf, cabbage and water chestnuts in a food processor and pulse until finely chopped but not pureed. Using a clean tea towel, squeeze the mixture gently but firmly to remove excess moisture, then tip into a bowl and add the minced chicken, chives, cornflour, sesame oil, oyster sauce, soy sauce, sugar, salt and white pepper.

Put a teaspoon of the mixture in the centre of each gyoza skin. Moisten one of the edges with a little water, then fold over to create a half-moon shape. Press down, to form a neat crescent.

Heat a large frying pan over a medium heat for 1-2 minutes or until hot and almost smoking and add 1 tablespoon of vegetable oil. Put 3 or 4 of the dumplings in the pan and saute gently for 2 minutes over a low heat until they just start to brown. Don’t be tempted to overcrowd the pan or they will stew.

Remove the pan from the heat, add 3 tablespoons of water and cover immediately with a lid of with aluminium foil. Return to the heat for 1 minute, then remove and set aside for a further 2 minutes by which time the gzoyas will be heated through. Repeat for the remaining gyozas.

For the sauce, mash the garlic and chilli together with a little salt with the side of your knife to form a paste. Dissolve the sugar in the vinegar in a small pan over a low heat. Combine everything and serve with gyozas.

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