Japanese

Narutomaki and mushroom miso soup

A blend of fresh, dried and fermented ingredients, this soup is cooked with fresh cabbage and tomatoes, dried wakame and narutomaki, and fermented soy beans in the form of miso paste.

Cook time: 15

Servings: 6 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

Gingered chicken, shiitake and bok choy soup

Oh, the utter simplicity of making this Japanese-style chicken, mushroom and vegetable soup… No sauteing, no spice base. This soup is about clean flavor.

Cook time: 30

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