IKEA’s Home Restaurant: Hemma

Ingredients

◎ Bibimbap
Sliced pork 180 g
Basil 5 slices
Gochujang 14 g
Yakiniku sauce 14 g
Apple 1/6 piece
Ginger a pinch
Carrot 1/2
Japanese mustard spinach 2 bunches
Bean sprouts 1/2 bag
Soft-poached egg 1 per serving
Sesame oil 3 tbsp
Vegetable oil 1.5 tbsp
White dashi 2 tbsp
Chicken stock powder 1 g
White sesame seeds 6 g

◎ Wakame Soup
Dried wakame 2 g
Chicken stock 5 g
Water 300 ml

Recipe

◎ Bibimbap Meat
1. Heat vegetable oil in a pan and sauté the pork.
2. Once the color starts to change, add yakiniku sauce and continue cooking while letting the moisture evaporate.
3. Add gochujang and stir well to coat evenly.
4. Finish by adding basil, grated apple, and ginger, then stir-fry briefly.

◎ Namul
1. Julienne the carrot. Wash the komatsuna well, cut into 4 cm pieces, and separate the leaves and stems.
2. In boiling water, add the carrot, komatsuna stems, bean sprouts, and komatsuna leaves in that order, and blanch lightly.
3. Drain well, then mix with the seasonings and adjust to taste.

◎ Wakame Soup
1. Add all ingredients to a pot, bring to a boil, and adjust the seasoning.

Ingredients

◎ Somen with Seared Pork
Sliced pork 180 g
Somen noodles 2 bundles
Shiso leaves 10 leaves
Myoga ginger 1 pack
Radish sprouts 1/2 pack
Unsalted tomato juice 540 ml
White dashi 180 ml
Vegetable oil as needed
Olive oil a pinch

◎ Shirasu Rice Bowl
Steamed white rice 1 serving
Boiled whitebait 1 pack
Chopped green onions as needed
Soft-poached egg 1 per serving
Sesame oil 1 tsp
Soy sauce as needed

Recipe

◎ Somen with Seared Pork
1. Mix tomato juice and white dashi, then chill.
2. Thinly slice ginger and shiso leaves. Cut kaiware daikon into bite-sized pieces and soak in water.
3. Quickly sauté the pork and season with salt.
4. Boil the somen noodles, rinse under cold water to remove excess starch, then chill in ice water.
5. Drain well and plate with the prepared ingredients.
6. After draining, toss the somen lightly with olive oil.

◎ Shirasu Rice Bowl
1. Top freshly cooked rice with shirasu, chopped green onions, and a soft-poached egg.
2. Finish by drizzling sesame oil and soy sauce over the whole bowl.

Ingredients

◎ Fricassée
Chicken thighs 120 g
Enoki mushrooms 1/2 pack
Shimeji mushrooms same as above
Maitake mushrooms 1/4 pack
Shiitake mushrooms 2
Butter 30 g
Heavy cream 400 g
White wine 90 g
Lemon juice 7 g
Salt a pinch
Black pepper same as above
Flour same as above
Vegetable oil same as above

◎ Butter Rice
Freshly cooked rice 170 g
Butter 20 g
Green olives 10 pieces
Chopped green onions a pinch

Recipe

◎ Fricassée
1. Season chicken thighs with salt and pepper, then coat lightly with flour.
2. Heat vegetable oil in a pan and cook the chicken until golden brown.
3. Add the mushrooms and sauté.
4. Pour in the white wine and reduce significantly.
5. Stir in the heavy cream and simmer, then season with lemon juice, salt, and pepper to taste.

◎ Butter Rice
1. Mix butter into freshly cooked rice.
2. Roughly chop green olives and fold them in at the end.

Ingredients

IKEA meatballs 100 g
Pre-cooked hijiki seaweed 35 g
Boiled soybeans 75 g
Curry powder a pinch
White dashi 30 g
Vegetable oil a pinch
Soft-poached egg 1 per serving
Chopped green onions a pinch
Instant coffee same as above
Rice 150 g
Smoked mixed nuts a pinch

Recipe

1. Heat oil in a pan and sauté the meatballs, lightly crushing them.
2. Add hijiki and soybeans, stir-fry, then add white dashi and curry powder.
3. Adjust seasoning to your liking.
4. Add a small amount of instant coffee and simmer briefly.
5. Serve over rice and top with the keema curry, onsen egg, smoked mixed nuts, and chopped green onions.

Ingredients

Tomato 1
Turnip 2
Carrot 1/2
Onion 1/2
Cabbage 1/4
Satsuma-age & others as needed
Naruto (fish cake) 1/2
Konnyaku (yam cake) 1/2
Shirataki noodles 2 bundles
Chikuwa (fish cake) as needed
IKEA meatballs 4
White dashi 150 ml
Water 900 ml

Recipe

1. Cut cabbage into 3 large pieces.
2. Slice carrot into 1 cm rounds.
3. Cut onion into quarters, keeping the core intact.
4. Cut turnips into quarters.
5. Peel the tomato by blanching, then cut into quarters.
6. Add all ingredients except the tomato into a pot and simmer over low heat until cooked through.
7. Add the tomato at the end and simmer briefly to finish.