vegetable oil

Kenchinjiru

When people think about Japanese soups, miso soup is about the only one that comes to mind for most. But with harsh winters and rampant poverty only a few generations ago, there’s a rich culinary history of soups and stews in Japan. For vegans that are dismayed to find out that many Japanese soups contain [...]

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Easy Chicken Teriyaki (Pan-fried)

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If you’ve been following this blog for long, you probably remember that I’ve posted about chicken teriyaki before. It was a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair amount of work. While teriyaki may have originally been a grilled dish, these days in Japan, the chicken [...]

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Fish and Chips

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It’s been over three years since my last fish and chips post. While there was nothing wrong with it, I’ve always been a fan of the adage “if it ain’t broke, then take it apart and make it better”. Yep, I was “that kid” that would take apart a brand new Nintendo (amongst other household [...]

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Korean Fried Chicken (Yangnyeom Chikin)

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My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was an epiphany not just because it was delectable, but because it was the first time that it had occurred to me that KFC could stand for something other than Kentucky Fried Chicken. Since then, I’ve gone [...]

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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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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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Tebasaki (Japanese Fried Chicken)

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Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya. Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence [...]

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Fish Tacos

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It wasn’t long ago that beef cheeks and pork cheeks went from being a throw-away cut of meat to a highly sought-after delicacy served in some of the priciest restaurants. I’m willing to wager that fish cheeks will be next in line for this trend. So why do cheeks taste so good? Whether it’s a [...]

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