The luxurious, velvety texture of the grilled eggplant, spinach, and soft boiled quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth. …
Grilled eggplant, spinach, and quail eggs on soba noodlesRead More
Recipes inspired by the wonderful flavors of Asia – in particular Japan, Vietnam, Korea, Thailand, India, and China
Crispy tofu and curry sauce on wild rice
The wild rice was getting past its expiry date. I had corn and tofu in the refrigerator. And a recently purchased tin of Japanese S&B curry powder. That’s how it came together. And it was wonderful. …
Corn and green onion waffles with three dips
Succulent sweet corn and umami packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions. …
Bò kho gyoza with bò kho dipping sauce
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. …
Fish and dill spring rolls
The first thing on the menu of a Highway 4 restaurant in Hanoi are the Catfish Spring Rolls. So simple, yet so good. I haven’t tried to recreate that dish, but be inspired by it. …
Gyoza variations. Ponzu dipping sauce. Pickled daikon.
A Japanese interpretation of the Chinese jiaozi, gyoza are a dumpling traditionally filled with minced pork. Compelled to do something different, fillings here include - salmon and asparagus, truffled potato, duck and orange. …
Gyoza variations. Ponzu dipping sauce. Pickled daikon.Read More
Crispy skin duck breast and asparagus tempura on soba noodles
Duck - poultry’s red meat - sits along side crispy tempura asparagus and atop soba noodles in an umami laden dashi broth. This Japanese inspired dish brings out the best in all of its ingredients. …
Crispy skin duck breast and asparagus tempura on soba noodlesRead More
Sake steamed seafood in red miso soup
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours. …
Onsen Tamago (Poached egg in a soy dashi broth)
Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home. …
Wakame and cherry tomato salad
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a salad that stands on its own, or would complement a robust main dish. …
Vegetarian Red Miso Ramen
I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its flesh and bone based counterparts. …
Kimchi and scallop okonomiyaki
The Japanese word okonomiyaki means "what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation. …
