delectabilia
Delectably Different Recipes
Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
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.
Trying to sum up this simple dish in words is difficult, and actually seems pointless. Onsen tamago, or onsen egg, simply has to be experienced. It’s so difficult to describe this slow poached egg, and yet so easy to create at home.
These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
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 cherry tomato and wakame salad that stands on its own or would complement a robust main dish.
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation with this kimchi and scallop okonomiyaki recipe.
The versatility of tofu is a legend. Here the firm tofu becomes almost cheese-like after marinating in gochujang and grilling. The gochujang tofu has a spicy complexity that only a fermented ingredient can bring.
Dashi stock is a foundation component of many Japanese and Korean dishes. It is packed with umami, so the taste of whatever you layer on top of it is greatly enhanced. This “how to make dashi” recipe provides a straightforward method and great result.
Vietnamese Banh Mi has become almost as famous around the world as Pho (Phở). But there are many different versions of Bánh Mì in Vietnam. Crispy pork belly banh mi, or banh mi heo quay, is one of my favourites. The key ingredients here are the crispy roast pork belly and the hoisin based sauce.
There is a bit of a surf’n’turf angle to this dish, but there is so much more. The kimchi consommé, or clear soup, is something very special. Disguised as a light coloured broth, it is so packed with flavour. Bathing in the consommé is the decadently delicious Cantonese/Vietnamese style crispy roast pork belly. All nicely …
Simple to prepare, yet tastes so incredibly good. The star is the salmon poached in miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by shiitake mushrooms and miso.
Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively ginger garlic dipping sauce that perfectly balances that rich black sausage.
The sweetness of shrimps and the boldness of New Zealand green-lipped mussels are encapsulated in a rice paper wrap and fried until crisp. These seafood spring rolls sit atop a vibrant pea and mint mash.
The sweet umami-packed deliciousness of the miso-marinated salmon and the grilled miso butter corn is balanced with fresh asparagus and roasted red pepper. Top with a soft poached egg for a touch of velvety decadence.
