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Wonton Soup

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Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really [...]

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Aloo Gobi

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Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavours of ginger, garlic, onions and cumin. After going through a phase of steaks, roasts and confits, I was feeling my [...]

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Caterpillar Roll

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I often hear from people that are surprised by the lack of rolls at sushi restaurants in Japan. For those that only eat rolls, it can be a problem, but for those that are a little more adventurous it’s a chance to try authentic nigiri sushi that you’d have a hard time finding in the [...]

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Spaghetti Carbonara

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Spaghetti alla Carbonara is one of my favourite fall-back meals when there is nothing else to eat in the fridge. All you really need is some dried pasta, cured pork, good cheese and a fresh egg to pull off a delightfully rich and satisfying meal. It’s one of those dishes where less is more, so [...]

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Sushi Rice

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It may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. By some accounts, the word sushi is a contraction of the words su which means “vinegar” and meshi which means “rice”. Another creation legend is that the kanji character for sushi “鮨” resembles [...]

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Chicken Ramen

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Since posting my recipe for Tonkotsu ramen two years ago, I’ve been getting requests to make a non-pork version of the rich collagen laden broth. Well… here it is finally! Tori Ramen (鳥ラーメン) is nothing new. People have been using chicken stock to make ramen since the early days of ramen’s popularity in Japan. Sadly, [...]

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Chicken Chashu

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Chashu is the Japanese version of Chinese Char Siu. Unlike its grilled Chinese counterpart, the Japanese version is typically made by rolling pork belly into a log and braising it until tender. It’s then unbound and sliced before being used to garnish bowls of ramen. When served on hot rice, or over a bowl of [...]

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Beef Teriyaki

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Unlike its sibling chicken teriyaki, you won’t see beef teriyaki much in Japan. Like the California Roll, it was likely cooked up by a clever chef in the US trying to lure in more American patrons. In Japan, teriyaki sauce has a longstanding monogamous relationship with chicken (except perhaps the occasional fling with yellowtail). If [...]

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