Great Asian food is not only about the ingredients. The way each dish is prepared plays an equally important role in its flavour, texture and character.
From the intense heat of a wok to the delicate process of steaming, the light crunch of tempura and the precision required to roll sushi, Asian cuisine brings together a wide range of cooking techniques. At Umami, these different methods help create the variety of flavours and textures found across our menu.
The Wok: High heat, big flavour
Few cooking techniques are as closely associated with Asian cuisine as wok cooking.
A wok uses intense heat and fast cooking to bring ingredients together while maintaining their individual textures. Noodles, vegetables, meat or seafood are tossed quickly with sauces and seasonings, creating dishes that are aromatic, satisfying and packed with flavour.
It is a technique behind many familiar favourites, from Beef Yakisoba Noodles and Prawn Pad Thai to Beef Teriyaki and Crispy Chicken with Cashew Nuts.
The result? Bold flavours, plenty of texture and dishes best enjoyed straight from the wok.
Steaming: keeping things delicate
Not every technique relies on intense heat and sizzling pans. Steaming takes a gentler approach.
Using steam rather than direct contact with a hot cooking surface allows ingredients to cook while maintaining a soft and delicate texture. It is particularly well suited to dishes where the filling and texture deserve to take centre stage.
Think of steamed gyozas or the irresistibly soft buns used for bao. Simple in principle, but when done well, steaming creates the kind of texture that makes every bite satisfying.
Tempura: it’s all about the crunch
Light, crisp and golden tempura proves that frying does not have to feel heavy.
The technique uses a delicate batter and hot oil to create a thin, crispy coating around the ingredient. That contrast between a crunchy exterior and tender centre is exactly what makes dishes such as Tempura Prawns so tempting.
Add a flavourful dipping sauce, and you have a combination of crunch, softness and flavour in every bite.
Sushi Rolling: Precision in every piece
Sushi brings a very different type of technique to the table.
A well-made sushi roll depends on balance and precision. From preparing the rice and arranging the ingredients to rolling, shaping and slicing each piece, every stage contributes to the final result.
Whether it is the colourful Umami Dragon Roll, the fiery Volcano Roll, a classic hosomaki or one of our sushi platters, each roll combines different flavours and textures in carefully prepared bites.
Frying: crispy, golden and satisfying
Sometimes, that unmistakable crunch is exactly what a dish needs.
Frying is used across Asian cooking to transform ingredients by creating a crisp exterior while keeping the inside tender. From Fried Chicken Gyoza and Vegetable Spring Rolls to other crispy favourites on the menu, it adds another layer of texture to the dining experience.
It is also why those first crispy bites tend to disappear from the table rather quickly!
Different techniques, one Umami experience
Wok cooking brings heat and intensity. Steaming keeps flavours and textures delicate. Tempura delivers a light crunch. Frying adds irresistible crispiness. Sushi rolling is all about precision and balance.
Each technique has its own character, but together they show just how varied Asian cuisine can be.
Ready to taste the difference? Explore the menu at Umami and discover the techniques behind some of your favourite dishes.
