2017 is the Chinese year of the rooster, which will be celebrated on 28th January by a fifth of the world’s population. Like most festivities, it’s a time to get together with friends and family to enjoy a good meal. Yutaka – www.yutaka.co has created some recipes featuring ingredients that are often eaten, at this time of year, because they’re considered to be lucky. These include noodles, rice and oranges as well a nod to the year of the rooster – eggs and chicken.

Chinese New Year Marbled Eggs


150ml Yutaka Tamari Soy Sauce

2 Star Anise

1 cinnamon stick

1 tsp sugar

1 small tangerine

3 black tea bags

2 Yutaka Sencha tea bags

6 fresh eggs in shells


Boil the eggs for four minutes. Remove from water and cool under running water. Tap eggs all over with the back of a spoon to crack the shells. Return the eggs to the water in the pan and add the rest of the ingedients. Bring to boil and simmer for 30 mins. Cover and let eggs steep overnight. Then peel.

Chicken and Mushroom Soup


 2 pints water

1 chicken stock cube

2 tbs Yutaka Miso Paste

1 free range chicken breast – thinly sliced

1 tbsp Yutaka Tamari Soy Sauce

1 tbsp Yutaka Shaoxing Rice Wine

1oz dried mushrooms or 3oz sliced chestnut mushrooms

½ bunch spring onions finely chopped

1/3 pkt Yutaka Soba Noodles

2 tsp oil

A little finely chopped Yutaka Silken Tofu


Put the sliced chicken in a bowl with the rice wine and soy sauce and marinate for 10 minutes. If using dried mushrooms soak them in water for 20 mins then drain and squeeze excess liquid. If using fresh slice thinly.

Bring water and stock to boil, drain chicken marinade and add to the pot together with a handful of the spring onions, mushrooms and miso. Leave simmering. Meanwhile heat oil in pan and when hot, stir fry chicken until nicely brown (about 3 mins). Drain on kitchen paper and add to soup with the noodles. Simmer together for 5 mins. Sprinkle with the rest of chopped spring onions and some finely chopped Tofu and serve.

Rice Pudding in Tangerine Cups 


 2oz Yutaka Sushi rice

1/4pt Boiling Water

2 eggs (beaten)

½ tsp vanilla essence

1 pt milk

2 oz sugar

½ tsp Yutaka Yuzu

¼ tsp cinnamon

5 tangerines

Decoration – Gold edible stars, star anise


 Set oven temp 350◦F, Gas 4, 180◦C.

Put rice and water on to boil until water is absorbed. Add milk and simmer until rice is tender, stirring occasionally (about 25 mins). Beat other ingredients together, omitting cinnamon and yuzu, and add to the rice mixture. Divide in half and add cinnamon to one half, mix well and the yuzu to the other. Grease two small baking dishes and pour cinnamon mixture into one and the yuzu into the other.

 Bake for 20 – 25 mins until set.

 Cut tangerines in half crossways and scope out flesh very gently so as not to tear the skin. With a teaspoon carefully fill oranges with the rice pudding. Decorate and enjoy.