These daikon and prawn patties are the perfect side dish to any meal.
Dried kelp and dried anchovy stock is thin water based stock. Use this stock in various Korean soups (e.g. Korean fish cake soup and Korean miso (doenjang) soup) and in tteokbokki etc.
This version of dashi comes from Sonoko Sakai. Dried mushrooms and bonito (dried fish flakes) add even deeper, more pungent flavour.
Traditional Japanese rolled omelet made with egg and dashi.
These are not a dessert as such but make a perfect sweet snack when served with tea.
This is a vinegar based sauce (3 cups) – if you are not a big fan of vinegar, this recipe is not for you.
You must try this - they will go in a flash!
Serve with Tamarillo Sauce and a small side salad and you have the perfect dinner appetizer or snack.
A comfortable snack in front of a winter fire.
A different way to prepare crayfish.
Prawns and almonds are a great combination both in terms of texture and flavour. A Taiwanese favourite.
Sesame seeds for crisp, crunchy batter and a tangy sauce for an Eastern twist.
The crunchy tempura and panko crust gives this sushi roll added texture, making it perfect for every occasion. So quick and easy to make – you don’t even need sushi grade fish.
Tahini is a thick, smooth paste made from ground sesame seeds. Serve this sauce over cooked or raw vegetables, tofu, tempeh, or use as a dip or spread.