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 minutes
Servings: 4 people
Japanese-style soy honey fish fillets
Main Course
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 minutes
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 hour
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 minutes
Servings: 16 small onigiri
Lengua al ajillo (Spanish-style beef tongue with garlic)
Lightly browned beef tongue slices are smothered with garlic lemon butter sauce. Lengua al ajillo will make a dazzling addition to any special occasion.
Cook time: 4 hours 20 minutes
Servings: 4 people