Spinach and mushroom dumplings in a mala broth
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami-packed spinach and mushroom dumplings sit in a spicy, lip numbing, yet delicious mala broth.
Tzatziki dip with chickpea waffles
Tzatziki, a cucumber and yoghurt sauce or dip, originated in southeastern Europe. Its fresh, cool savouriness makes it a perfect compliment for… in this case, chickpea waffles.
Cold soba noodle salad with natto, kimchi, okra, and egg
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this cold soba noodle salad.
Udon noodles in a mushroom curry broth
Udon noodles in a curry broth is a typical combination at udon noodle bars. This mushroom curry udon recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
Sweet corn soup with a paprika drizzle
Based on a French-influenced Japanese dish called corn potage, this sweet corn soup recipe is rich, creamy, and naturally sweet, with a good amount of spice coming from the paprika drizzle.
Soba noodles with grilled eggplant, spinach, and quail eggs
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
Japanese curry sauce on fried tofu and Asian wild rice pilaf
The Asian wild rice pilaf recipe combines the earthy nutty flavour and satisfyingly chewy texture of wild rice, cooked in a flavour enhancing dashi. It is topped with a sweet Japanese-style curry sauce and crispy fried tofu.
Sweet 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, especially the hatcho miso dip.
Baked polenta fries, soft boiled duck egg, and romesco
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy baked polenta fries. Bright pickled mushroom salad. And then the soft boiled duck egg, which has its own delectable complexities.
Cherry tomato and wakame 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 cherry tomato and wakame 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 vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Gazpacho sorbet
Gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouthfeel from the previous course. And then energizing the palate for the next course.
Black quinoa and roasted vegetables
Earthy colours and flavours dominate this dish. Autumn-coloured roasted vegetables, sautéed mushrooms, and pine nuts sit atop a mossy earth base of pesto infused black quinoa.
Marinated and grilled gochujang tofu
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.
Faux gras and pickled garlic on baguette
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.