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How is kogashi ramen made?
Kogashi ramen has landed in Sydney. Here’s the deal.
Chicken teriyaki with wasabi slaw
To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).
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Japanese egg and rice bowls (tamago gohan)
At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.
Yardbird’s mushroom rice
"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW
Matcha noodles with miso broth and soft egg
Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.
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Three floors of opulence at Chris Lucas’s Kisumé
Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisumé.
Rice bowls with matcha and roast trout
Rice bowls with matcha and roast trout recipe - Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid
Four ways with furikake
This Japanese seasoning goes beyond salt and pepper to deliver the ultimate umami bomb.
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Sashimi rice bowls with pickled ginger dressing and wasabi peas
A fast and fresh option.
Etsu Izakaya
REVIEW There’s a sense of mystery to Etsu Izakaya. A barn door devoid of signage is all that can be seen from the road, but slide it open and an Aladdin’s cave awaits. The long, dimly lit space is moody, almost whimsical, featuring floor-to-ceiling Japanese-inspired murals, a curved timber wall blending into the ceiling and […]