Ingredients: Ingredients for Seared Fish Bites 900g ‘ahi or yellowfin tuna fillets 1 tablespoon salt 1 tablespoon freshly ground black pepper 130g plain/all-purpose flour 4 eggs 100g panko breadcrumbs 8 sheets of nori seaweed Vegetable oil, for frying Ingredients: For the sauce 100ml light Japanese soy sauce (shoyu) 2 tablespoons dry mustard, mixed with a little water to make a paste 225g mayonnaise to serve Steamed white rice Furikake seasoning Method: How to make Seared Fish Bites Cut the fish into slices roughly 18 cm/7 inches long and 2.5 cm/1 inch thick. You will need three wide, sha ..read more

Ingredients: Ingredients for Lotus Leaf Rice Dumplings 370g sweet glutinous sticky rice 4 dried lotus leaves ½ teaspoon salt 1 teaspoon sesame oil 1 chicken breast, finely chopped 1 tablespoon cornflour/cornstarch 2 teaspoons vegetable oil 4 shiitake mushrooms, sliced 1 leek, sliced 1 Chinese sausage (marinated and smoked pork sausage found in Chinese markets), thinly sliced 2 teaspoons oyster sauce 2 teaspoons Japanese soy sauce (shoyu) 1 tablespoon Shaoxing rice wine 2 tablespoons caster/superfine sugar A bamboo steamer, lined with parchment paper A rice cooker Method: How to make&nbs ..read more

Anatomy Of Ramen - And Why It Matters! There are 5 essential components to a classic ramen. And these have literally shaped the bowls that this classic Japanese recipe is served in. Broth: The heart and soul of any ramen, bringing rich flavour to the bowl. Noodles: The foundation, providing the satisfying texture that makes ramen memorable. Toppings: A play of textures and flavours, from veggies to ramen eggs, adding depth to each slurp. Seasonings: Simple yet impactful, these enhance the overall taste of your ramen. Try miso! Garnish: A finishing touch for visual appeal, turning your ..read more

Ingredients: Ingredients for Battleship Sushi 75g piece of sushi-grade raw salmon 75g piece of sushi-grade raw tuna 75g piece of sushi-grade raw white fish (try sea bream or halibut) ½ recipe vinegared rice 4 sheets of nori seaweed 1 teaspoon wasabi paste (optional) 1 tablespoon caviar (Sous Chef: we've used our exceptional vegan Cavi-Art here!) Sushi rolling mat Method: How to make Battleship Sushi Cut the salmon, tuna and white fish into ½-cm cubes, put in a bowl and mix gently. Divide the seasoned sushi rice into 18 portions, a little smaller than a table tennis ball. Gent ..read more

Ingredients: Ingredients for Tahini Ramen For the broth: 500ml vegetable stock  3 medium–large dried shiitake mushrooms 5mm piece of fresh root ginger, skin on 5–7cm piece of kombu seaweed (optional) 250ml soya milk 1tbsp tamari (or soy sauce), or to taste 70g tahini  11/2tsp sesame oil To assemble: vegetable oil, for frying 1/2 leek, sliced about 5mm thick and rinsed 100g mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces fine sea salt and freshly ground black pepper 200g ready-to-eat udon noodles (or noodles of choice) 2 soft-boiled eggs, halved ..read more

Ingredients: Ingredients for Miso Aubergine 2 aubergines 2tbsp vegetable oil  sesame seeds, toasted, to garnish 2 spring onions, finely sliced, to garnish For the glaze: 1tbsp white miso 1/2tsp caster sugar 2tsp sake 1tsp tamari (or soy sauce) 1tsp sesame oil (or 1/2tsp toasted sesame oil) 1/4tsp fine liquorice powder Method: How to make Miso Aubergine Preheat the oven to 190°C fan/210°C/425°F/gas mark 7. Cut each aubergine in half lengthways, then score the flesh quite deeply (without piercing through the skin) to create a cross-hatched pattern. Brush each half with the oil, then plac ..read more

Ingredients: Ingredients for Soy-Spiked Pumpkin in Milk 400g kabocha pumpkin, skin on 180ml milk 1 tablespoon soy sauce 2 teaspoons sugar 2 teaspoons rice wine vinegar Method: How To Make Kabocha No Miruku Ni Chop the pumpkin into small chunks, about 2.5 cm (1 in) long. Remove the seeds but leave the skin on, which not only adds flavour and creates a nice contrast in colour and texture, but it also will help the pumpkin retain its shape. In a small saucepan, combine all the ingredients except for the vinegar. Bring to a simmer and cook gently over a low heat, uncovered, for 10 minutes, then ..read more

Ingredients: Ingredients for Onigiri 60g smoked salmon vegetable oil, for cooking (optional) 2 cups freshly cooked, still warm Japanese short-grain rice 1 spring onion, finely chopped salt, as needed 1 tablespoon toasted sesame seeds 1 umeboshi (pickled plum), pitted and split in half 2 sheets of nori, cut in half (optional)   Method: How to make onigiri Quickly cook the smoked salmon in a non-stick or lightly oiled pan until opaque, pale and almost crumbly, about 3 minutes. Place in a bowl and mix with half of the rice, along with the spring onion. With wet hands, take a pinch of salt ..read more

What new tips, tricks or ideas have you learned while writing your book? I’ve learned so many things — from the best way to draw out the umami from a piece of kombu to learning how to make fresh tofu at home (very much like making cheese). That was an important one for me, I wanted to unlock a food memory of eating fresh tofu at my grandmother’s table and it’s so hard to find that same freshness and texture here. To learn more about it, I travelled to Nagano in Japan to get a lesson from a wonderful tofu maker in his seventies. Which other recipe books, writers and chefs have influenced you ov ..read more

The History of Japanese Tableware There is a long history behind the common Japanese bowl shapes. And these shapes have evolved over time in response to the changing tastes and recipes. For example, the chawan bowl has been used for centuries as a rice bowl, but it has also been adapted for use with noodles. The donburi, on the other hand, has been used for rice dishes since the Edo period and was later adapted for use with ramen dishes that are served without soup. Here are some of the most common types of ramen and noodle bowls and their characteristics: Chawan: traditional Japanese rice b ..read more