delectabilia
Delectably Different Recipes
A variation on oyakodon, this tanindon or donburi (rice bowl) recipe, tops the rice with salmon and green onion lightly poached in seasoned dashi stock. A raw egg yolk tops off the delectable combination.
The star of this dish is the cauliflower purée. While the teriyaki salmon and pickled vegetables are truly delicious in their own right, it is the cauliflower puree that harmonizes these diverse flavours into a dish worthy of a special occasion.
Chazuke, meaning tea over rice, is a comfort food in Japan. Here we swap out the white rice for tasty mixed rice and stir through savoury miso cured salmon, a sake chazuke.
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck pho will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
Using one of the most succulent and tasty cuts of lamb, this marinated rack of lamb is paired with creamy herbed parmesan polenta and a delectable gravy.
Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck. This Vietnamese duck noodle soup (mi vit tiem) really does make you feel better.
Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.
A hearty chowder with layers of flavour built upon the roasted corn and miso.
Inspired by delicious mapo tofu, this vegan mapo beans dish adds sweet and nutty notes by substituting speckled calico lima beans for the tofu: a distinctly different flavour, texture, and nutrition profile.
Building upon a pork and chicken bone broth, this seafood ramen adds some tastes of the ocean. The seafood flavours are engaging, making the shoyu broth more complex yet so satisfying.
Pink soba noodles, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes this seafood soba a visually striking dish – especially if you like pink! More importantly, it’s delicious.
Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, its taste, texture, and colour.
The classic Beef Wellington reimagined with a more tasty, nutritious, and environmentally friendly black bean core. This Vegetarian Wellington is paired with a mushroom miso gravy, layering in loads of umami.
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. Inspired by Vietnamese bun mam, the clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
In Barcelona, a grilled eggplant flatbread would be known as coca. It’s also a close relative to the pizza. Adding XO sauce may not be typical of Catalan or Italian cuisine, but it works, contributing both complexity and heat.
