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.
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Sausage and tomato rice
In the Philippines, this sausage, egg and rice dish might be called chosilog — a portmanteau of chorizo, sinangag (fried rice) and itlog (egg).
Mexican red rice (arroz rojo)
Traditionally cooked with medium-grain rice, aged Basmati rice is used here for its capacity to soak up more of the flavorful cooking liquid.
Gyoza
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.
Shrimp, spinach and cheese spring rolls
Chopped fresh shrimps and blanched spinach are mixed with cream cheese to make the filling for these delicious spring rolls. Glorious Asian fusion cooking!