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Japan-easy!

Using readily available ingredients, Delia has adapted some Far Eastern classics so that you can enjoy tasty teriyaki beef or salmon, sumptuous soba noodle salad and even try your hand at tempura, without spending hours in the kitchen. Who said Japanese cooking was difficult?

Teriyaki Grilled Marinated Salmon

This has a slightly higher fat content than my other Waist Watcher recipes because I'm using salmon, which works best, but it can be made with other fish, such as cod or haddock fillet, too.

Soba Noodle Salad with Soy and Citrus Dressing

Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be very good. This version is with watercress, which combines perfectly with the flavour of the seaweed.

Tempura with Prawns

This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings or quarters, carrots, spring onions, leeks – the list is endless. If you happen to live near an oriental food shop and come across shiso leaves (a Japanese herb), these dipped in the batter and quickly fried are delicious and make the whole thing look pretty.

Teriyaki Beef

Teriyaki sauce must be one of the most popular Japanese sauces the world over. The following recipe is my own interpretation, as I find I like less sugar than the amount the more authentic recipes call for. You don't need the most expensive steak for this either, because the marinade does a wonderful job of tenderising and mellowing meat.