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Japanese
Shoyu Chicken Katsu with Scallion
A Shoyu Chicken Katsu, deeply savory and worth the wait, and served with Scallion.
Japanese
Free recipe
Simmered Beef Udon and Nori
Our Beef Udon leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished and Nori.
Ingredients
What you'll need
- 1 lb beef udon
- 2 tsp soy sauce
- 1 medium dashi
- 1 lb mirin
- a pinch scallions
- 4 oz toasted sesame seeds
- 1/4 cup fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Sweat the aromatics in a little fat until soft, with no rush and no color.
- Add the base ingredients and toast them briefly to build flavor.
- Pour in the stock, bring to a bare simmer, and let it cook until everything is tender.
- Adjust the seasoning, finish with herbs, and serve with something crusty alongside.
Keep cooking
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Japanese
Panko-Crusted Okonomiyaki with Shredded Cabbage
Our Okonomiyaki leans on soy sauce and patience: rich without ever feeling heavy, then finished with Shredded Cabbage.
Free
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Crispy Tonkotsu Ramen with Scallion
Our Tonkotsu Ramen leans on soy sauce and patience: built on a slow, honest base, then finished with Scallion.
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Japanese
Sizzling Salmon Nigiri over Steamed Rice
A Sizzling Salmon Nigiri, kissed with char and smoke, and served over Steamed Rice.