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Friday Nights In with Carousel

Friday Nights In with Carousel


Open sesame… You’re all set for Friday’s cook along. Almost. Be sure to pick up some ice before we get going (great cocktails need ice like we need oxygen) and get that egg yolk curing nice and early. Six hours is best but an hour or two will do it (see below for instructions).

Tune in this Friday 29th January from 7pm on our Instagram – that’s @Carousel_LDN IGTV folks – and follow live or watch back on IGTV if you’re putting the kids to bed.


glasses – oven (or grill) – griddle / frying pan – saucepan with lid – peeler – sharp knife – chopping board – bowls for mixing – spoons – tin foil – scissors – dessert spoon


Please pop everything in the fridge when the box arrives. You can leave out 6, 9 & 11.

1. Daikon

2. Aubergine

3. Soy Kombu Glaze (gluten)

4. Miso Dressing

5. Shiitake Mushroom

6. Smoked Maldon Salt

7. Hispi Cabbage

8. Ponzu Dressing

9. Nishiki Sushi Rice

10. Sushi Vinegar

11. Furikake (sesame)

12. Soy-Mirin Cure (gluten)

13. Cocktail #1

14. The Botanist (rice infused)

15. Campari

16. Yuzu Liqueur


Egg (just the yolk) (for curing) – Lemon – Yakitori Sticks – £1 Coin (for ice)


First thing’s first…get your groove on with THIS Japan-inspired playlist.

Pour your ready-made Lapsang Souchong Cold Brew cocktail (no. 13) into a glass with ice and get snacking on your pickled daikon (no. 1).

Welcome to Friday Nights in with Carousel…

Soy-Cured Egg Yolk

Separate the egg yolk from the egg white (you won’t need the egg white for the workshop but you can keep it in the fridge and save it for a cocktail another day). Carefully place the egg yolk in the soy-mirin cure container (no.12) the morning of the workshop (try to keep it whole – do not mix!) and pop it back into the fridge. The egg needs roughly 5 or 6 hours to cure but if you forget, don’t worry, just do it as soon as you remember. Take it out at the start of the workshop to bring back to room temperature.

Sushi Rice

Wash the sushi rice (no. 9) in cold water until it runs clear. Put the rice in a saucepan with 200ml of cold water and cook it on a high heat until the water starts to boil. At that point, lower it down to a medium heat and pop on a lid. Cook for a total of 15 minutes, including the time it took to come to the boil. After 15 minutes, turn off the heat and let it rest with the lid on for a further 5 minutes. Take the lid off and fluff up the rice with a fork. Season with the sushi vinegar (no. 10!!!) just before serving.

Soy-Kombu Glazed Aubergine

Pre-heat the oven to 180C. Score the aubergine (no. 2) in a criss cross pattern roughly 1cm deep. Pan fry the aubergine on a medium heat until golden brown – roughly 3-4 minutes. Place the browned aubergine onto a baking tray and rub in the miso dressing (no. 4), wrap in tin foil parcel and then pop it in the oven for 7 – 10 minutes, until tender (check with the tip of a knife). Take it out of the oven, remove the tin foil and then rub in half of the soy kombu glaze (no. 3) and place back into the oven (with no foil) for another 5 minutes. Then drizzle the rest of the soy kombu glaze on top and pop it back in to the oven for a final 2 minutes, so that the glaze goes sticky. The aubergine should be soft but still have a slight bite to it. Let it cool, and then slice on the bias (diagonally) into 3 or 4 pieces.

Hispi Cabbage & Ponzu Salad

Finely chop the hispi cabbage (no. 7) and toss lightly in the ponzu dressing (no. 8). Once the dressing is mixed through, let the cabbage stand for a few minutes.

Yakitori Shiitake Mushroom

Skewer the shiitake mushrooms (no. 5) with the yakitori skewers provided. Sear in a hot pan with a little drizzle of oil until golden brown – around 1 minute on each side. Once cooked, season with the smoked salt (no. 6)  and a squeeze of lemon. Try these dipped into the soy cured egg yolk for something seriously delicious.

Japanese-style Sweet Negroni

This super simple cocktail requires no shaking or equipment  – combine all the ingredients (nos. 14, 15 & 16) by building directly into a glass with ice, and stir. If you’d like to try infusing your own gin in the future, put some rice (or toasted nuts) in a dry pan and toast them up until golden. Pour them into a large kilner jar and add a bottle of The Botanist Gin and wait it out a few days. Ours took 5 – 6 days but you can try it after a couple of days and leave longer to taste.

Don’t forget to tag us on Instagram with photos of your yakitori heroics… You can finds us @Carousel_LDN.