Japanese

Yaki onigiri

If you think that rice can’t be a stand-alone dish, yaki onigiri will change your mind.

And, get this, adding butter to yaki onigiri during the last stage of cooking adds a lovely layer of richess to the rice.

Cook time: 5

Servings: 4 people

Fish katsu

Inspired by the fried pond smelt in Izakaya Bottakuri, the bread coating of this fish katsu is mixed with aonori (dried green seaweed) which gives the dish a whiff of fresh sea breeze.

Cook time: 10

Servings: 4 people

Japanese dumplings adapted from the Chinese jiaozi, gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings. Instructions for both versions are provided below.

Cook time: 20

Servings: 36 dumplings

Crab cakes, Japanese-style (crab furai)

Flaked crab meat, corn and seasonings are shaped into patties, dredged in flour, dipped in beaten egg, covered in panko then deep fried until golden. Crab furai can be served as a snack, appetizer or main course.

Cook time: 5

Servings: 4 people

Chashu (Japanese braised pork belly for ramen)

To cook melt-in-the-mouth chashu, roll and tie a slab of pork belly, sear in hot oil then slow cook in a mixture of soy sauce, sake and mirin. Cool and chill overnight to make slicing easier.

Cook time: 5 15

Servings: 6 people