Ebi fry, Japanese style breaded and deep fried shrimp with tonkatsu sauce. Ebi-furai can fortuitously be pronounced ‘ebi fry’ and that’s what it is: shrimp fry. It’s not katsu - I’ve spent some time around various websites featuring katsu, tonkatsu and such, only to find that there is no ebi katsu.
Hokkaido milk bread made using the tangzhong method. Hokkaido milk bread is also the basis for the best breadcrumbs in the world, panko.
Japanese milk bread rolls made with tangzhong: a starter cooked like roux, with flour and milk. The roux, or tangzhong, is then mixed with the rest of more ordinary ingredients; proved, shaped and baked in rolls or loaves, whose heel, incidentally, is made into panko.
Miso marinated haddock seared and baked to a succulent, golden beauty. Inspired by Nobu black cod, it is truly an outstanding fish dish.
Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.
Tonkatsu, Japanese fried pork in crisp panko breadcrumb coating. Between you and me, these are pretty much the same thing as schnitzel, escalope Milanese or cordon bleu without the cheese.
Homemade gyoza are much easier to make and cook than you’d think and are perfect served with a simple dipping sauce and a quick cabbage salad with oriental dressing. They make a fantastic snack, starter or main course.
Teriyaki chicken made with the best homemade teriyaki sauce. Goodbye, Kikkoman. Farewell, Blue Dragon. I won’t see you now unless for soy sauce.
Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi and are considerably easier to make, with just a cookie cutter.
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