Main Course

Baked green beans and cherry tomatoes

Moist vegetables with a crispy top crust made with a mixture of panko and Parmesan, serve as a meatless main dish or a side dish to meat, seafood or poultry.

Cook time: 25

Servings: 4 people

Shoyuzuke egg yolks

Raw egg yolks are pickled in soy sauce, rice vinegar and sugar overnight. As the egg yolks sit in the liquid, they acquire a deeper color and absorb the flavors in it.

Cook time: 0

Servings: 4 people

Asian cold noodle salad

A blend of Japanese (soy sauce eggs and ramen noodles) and Vietnamese flavors (pickled carrot and radish, and mixed fish sauce dressing), this filling salad makes a complete meal.

Cook time: 10

Servings: 4 people

Japanese shrimp fry (ebi furai)

Shelled and deveined shrimps are seasoned, dusted with flour, dipped in egg, coated in panko and deep fried until golden and crisp.

Cook time: 5

Servings: 4 people

Japanese-style soy honey fish fillets

Sweet, tangy and salty with a dash of umami. The addition of shiitake, broccoli and quail eggs gives the dish contrasting colors and textures.

Cook time: 15

Servings: 4 people

Easy yakitori with tare (sauce)

Cubes of chicken fillet are skewered alternatingly with scallions and grilled while brushing with a sweet-salty sauce throughout the cooking. Yakitori is traditionally a snack or “cocktail food” but we like it with rice.

Cook time: 10

Servings: 4 people

Chicken binakol

A rustic Filipino soup cooked by simmering chicken, ginger, shallots, garlic and lemongrass in coconut water seasoned with fish sauce. Tender coconut meat and spinach complete the dish.

Cook time: 1

Servings: 6 people

Smoked salmon and furikake onigiri

Chopped smoked salmon, black fungus, furikake and toasted sesame seeds were mixed with Japanese rice to make onigiri. Eat one for a snack; more for a full meal. Smoked salmon and furikake onigiri makes a lovely party dish too!

Cook time: 20

Servings: 16 small onigiri