Roka & sticks and sushi are both popular Japanese restaurants in London. I decided to re create their sesame soy asparagus and broccoli with a spicy Goma sauce.

For the asparagus:

Ingredients: (serves 4)

⁃ 2 packs of asparagus

⁃ 1 tbsp sesame oil

⁃ 2 tbsp regular soy sauce

⁃ 1 tbsp sweet soy sauce (kecap manis) if you can’t find then just use regular soy sauce

⁃ Sesame seeds

⁃ 8 skewers (optional)

Method:

1. Start by mixing together the sesame oil, and soy sauces.

2. Cut off the rough end bits of the asparagus. Then cut the asparagus in half (to be like the restaurant match up the ends so it is precise and cut at a slant. If you want to, you can skewer the asparagus, but it can be a little tricky if your asparagus is too thin. I just leave this part out for convenience.

3. You can either griddle the asparagus or cook it in a wok. I prefer a wok- cook it in a little oil then add your sauce and cook for a further few minutes.

4. Sprinkle with sesame seeds.

For the broccoli:

Ingredients:

⁃ 1 head of broccoli

Spicy Goma sauce

⁃ 1/2 tbsp sake

⁃ 2 tbsp tahini

⁃ 1 tbsp Yuzu- sold in Waitrose (if you can find- if not add 1 tbsp orange juice)

⁃ 1 tbsp white miso paste

⁃ 1/2 tbsp sesame oil

⁃ 1/2 tbsp sugar

⁃ 1/2 tbsp mirin

⁃ 1/2 tbsp rice wine vinegar

⁃ 1/2 tbsp chilli oil (optional)

Method:

1. Cook the broccoli- I flash fried it in a wok, with not much oil and leave it without stirring much, to get that chargrilled look and taste. Then put a bit of water in the wok and add a lid to steam it for a further 5 minutes until cooked.

2. Mix all the sauce ingredients together.

3. Serve with the broccoli.