The Wagamama Cookbook by Hugo Arnold

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  • Chicken stock 1

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese
    • Ingredients: chicken bones; pork bones; carrots; leeks; fresh ginger; Chinese leaves; dashi no moto
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  • Chicken stock 2

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese
    • Ingredients: chicken stock cubes; chicken thighs; leeks; carrots
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  • Chicken stock 3

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese
    • Ingredients: chicken stock cubes; leeks; carrots; fresh ginger
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  • Vegetable stock 1

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese; Vegan; Vegetarian
    • Ingredients: potatoes; carrots; canned tomatoes; sweet potatoes; butternut squash; red onions; leeks; Chinese leaves
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  • Vegetable stock 2

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese; Vegan; Vegetarian
    • Ingredients: vegetable stock; carrots; parsley; Chinese leaves
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  • Dashi

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese
    • Ingredients: bonito flakes; konbu
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  • Vegetable dashi broth

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Stocks; Japanese
    • Ingredients: vegetable stock; dashi no moto
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  • Curry oil

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Dressings & marinades; Japanese
    • Ingredients: leeks; onions; fresh ginger; vegetable oil; bay leaves; cinnamon sticks; whole star anise; paprika; curry powder; turmeric; chile flakes
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  • Miso paste

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Spice / herb blends & rubs; Japanese
    • Ingredients: sake; red miso; white miso; sesame oil; Tabasco sauce; shichimi; dashi no moto
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  • Coconut panko breadcrumbs

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Japanese
    • Ingredients: panko breadcrumbs; dessicated coconut
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  • Shichimi spiced flour

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Spice / herb blends & rubs; Japanese
    • Ingredients: plain flour; shichimi
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  • Amai sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: malt vinegar; dark soy sauce; tomato ketchup; tamarind paste; light soy sauce
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  • Chilli and coriander dressing

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Dressings & marinades; Japanese
    • Ingredients: fresh ginger; red chiles; fish sauce; soy sauce; vegetable oil; coriander leaves
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  • Chilli ramen sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Japanese
    • Ingredients: malt vinegar; sweet chile sauce; fish sauce
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  • Coconut ginger sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: vegetable oil; fresh ginger; galangal; lemongrass; coconut milk; coriander leaves
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  • Cucumber dressing

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Dressings & marinades; Japanese
    • Ingredients: rice vinegar; fresh ginger; cucumbers; chiles; spring onions
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  • Chilli sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: lemongrass; fresh ginger; chiles; red onions; soy sauce; red peppers; sweet chile sauce; tomato ketchup
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  • Ebi katsu sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: English mustard; sesame oil; sweet chile sauce; tomato ketchup
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  • Ebi kuzu kiri sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese
    • Ingredients: fish sauce; oyster sauce; limes
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  • Teriyaki sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: sake; dark soy sauce; light soy sauce
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  • Barbecue sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: yellow bean sauce; hoisin sauce; sesame oil; dark soy sauce; light soy sauce
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  • Wagamama salad dressing

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Dressings & marinades; Japanese
    • Ingredients: shallots; fresh ginger; rice vinegar; tomato ketchup; light soy sauce
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  • Yaki soba dipping sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: light soy sauce; dark soy sauce
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  • Soy sake and ginger marinade

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

    • Categories: Dressings & marinades; Japanese
    • Ingredients: light soy sauce; sake; fresh ginger
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  • Gyoza sauce

    from The Wagamama Cookbook The Wagamama Cookbook by Hugo Arnold

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Notes about this book

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Notes about Recipes in this book

  • Marinated lamb with soba noodles, coriander and teriyaki dipping sauce (Lamb kare lomen)

    • Eurydice on January 28, 2011

      Maybe just as good with beef as lamb

  • Stir fried tofu with mixed vegetables, rice noodles and coconut ginger sauce (Yasai itameru)

    • Eurydice on March 25, 2011

      Didn't work for me. There are better tofu recipes.

  • Chicken rice noodles

    • FJT on August 10, 2019

      Lovely dish which disappeared very quickly. I had made the coconut ginger sauce in advance, so this came together very quickly.

  • Coconut ginger sauce

    • FJT on August 10, 2019

      Easy to make, especially if you use a blender instead of grating the ginger etc... Tasted good but was slightly overpowered by the other flavours in the dish I used it for.

  • Ginger chicken teppan

    • twoyolks on October 23, 2013

      This ended up being rather bland. It was reminiscent of a moo goo gai pan with noodles.

  • Marinated chicken stir fry

    • twoyolks on March 24, 2014

      This looks nothing like the picture: the sauce is a lot darker, heavier, and thicker. The sauce tasted too salty; this may depend on the saltiness of the soy sauce used.

  • Chicken tama rice

    • adewar on December 06, 2015

      Our local Wagamama took this off the menu and so I have tried to recreate the restaurant dish with this recipe. It is almost right...maybe slightly more bland

  • Chicken chilli men

    • etcjm on September 23, 2019

      I wasn't impressed at all. I may have taken on too much by doing a few dishes from this book but when you have to premake sauces before you can start it just seems to take forever. The soba noodles ended up in the bin because they stuck together. It wasn't spicy enough and the person who I made it for didn't like it.

    • njm68 on June 21, 2022

      Fabulous and quick too!

  • Teriyaki sauce

    • etcjm on September 23, 2019

      Was interested to try this as I've never been able to buy gluten free teriyaki. Made half the mixture to make a chicken dish. Seems very watery to me but smells like it should I suppose. When used it didn't add much flavour so I'll use the leftovers as a marinade and see if that works better.

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  • ISBN 10 1856266494
  • ISBN 13 9781856266499
  • Linked ISBNs
  • Published Sep 22 2005
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Kyle Cathie

Publishers Text

Our aim at Wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the Wagamama ethos. True to the positive eating, positive living ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal this unique collection means that the stylish Wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

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