Featured recipe

Şıllık

Walnut crepes in lemon syrup

Şıllık is a home sweet of Şanlıurfa, made for guests and special Fridays: lacy crepes cooked on a hot sac or flat pan, filled with sugared walnuts, rolled up and doused in syrup until soft and sticky. Rich with butter and cut into short logs, it is eaten warm with a tiny cup of bitter mırra coffee to balance the sweetness. The batter should be as thin as single cream; thick batter gives rubbery pancakes. Chef's tip: syrup and crepes should be at different temperatures, so pour cooled syrup over the warm rolls, which drink it up without falling apart.

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Jamaican Breads & Parathas

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25 min

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SunomonoCucumber and wakame salad

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10 min

Japanese Salads

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Takikomi gohanRice cooked with mushrooms and carrot

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50 min

Japanese Rice & Grains

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Tofu bulgogiTofu in bulgogi marinade

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30 min

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TteokbokkiRice cakes in spicy sauce

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25 min

Korean Snacks & Starters

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OmuriceOmelette-wrapped fried rice

Omurice (オムライス) is a yōshoku dish, Western-style Japanese food, said to have been invented at a Tokyo restaurant around 1900. Tangy ketchup fried rice is wrapped in a thin, soft omelette and topped with more ketchup. Chicken is usual inside; this vegetarian version uses mushrooms, sweetcorn, peas and onion. A favourite with children, and on the table in half an hour. Chef's tip: pull the pan off the heat while the top of the omelette is still a little runny; it finishes cooking from the heat of the rice, and stays soft and silky as in a Tokyo yōshoku diner.

30 min

Japanese Rice & Grains

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Kongnamul muchimSeasoned soybean sprouts

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15 min

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Baechu kimchiNapa cabbage kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 min

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OkonomiyakiSavoury cabbage pancake

Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.

35 min

Japanese Snacks & Starters

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Matcha mochiGreen tea rice cakes

Mochi (もち) are soft, chewy rice cakes made from glutinous rice flour, and Kyoto's confectioners have long flavoured them with matcha from nearby Uji. This quick home version cooks the dough in the microwave rather than pounding steamed rice. Each little green ball is wrapped around a centre of sweet red bean paste and dusted with cornflour. They are best eaten the day they are made, while still soft. Chef's tip: work while the dough is still warm, and keep your hands and the tray well dusted with starch. Warm mochi stretches easily around the filling; once it cools it tears and won't seal.

26 min

Japanese Desserts

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Sigeumchi namulSeasoned spinach

Sigeumchi namul (시금치나물) is a quick side dish of blanched spinach dressed with garlic, a little soy sauce and plenty of toasted sesame. It is one of the banchan found on tables all over Korea, and it is also one of the toppings in bibimbap. The spinach is blanched for just a few seconds so it stays bright green, then squeezed dry so it takes on the dressing. Serve at room temperature with rice and other banchan. Chef's tip: squeeze the spinach really hard before seasoning. Any water left in it dilutes the sesame dressing and makes the namul taste watery.

10 min

Korean Sides

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BindaetteokMung bean pancakes

Bindaetteok (빈대떡) are thick, crunchy pancakes made from soaked and ground mung beans mixed with kimchi, bean sprouts and spring onions, then fried in plenty of oil. They are the signature dish of Gwangjang market in Seoul, where stalls grind the beans in stone mills and fry the pancakes in front of you. Market versions often include pork; this one keeps the classic vegetables and is naturally gluten free and rich in protein. The outside turns deep golden and crisp while the inside stays soft. Serve hot with a soy and onion dip. Chef's tip: grind the beans coarse, not silky, and fry in more oil than feels right. The slight grit is what makes Gwangjang-style bindaetteok so crunchy outside and fluffy inside.

45 min

Korean Snacks & Starters

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Matcha latte

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7 min

Japanese Drinks

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JapchaeGlass noodles with vegetables

Japchae (잡채) is a dish of chewy, translucent sweet potato starch noodles tossed with spinach, mushrooms and brightly coloured vegetables in a sweet soy and sesame dressing. It is made all over Korea for birthdays, holidays and big family meals, because it can be prepared ahead and is eaten warm or at room temperature. Each vegetable is cooked quickly on its own, then everything is mixed by hand so the noodles soak up the seasoning. Older recipes include beef; this one uses shiitake for the savoury depth. Chef's tip: dress the noodles while they are still hot and keep each vegetable crisp. Overcooked noodles clump and turn gluey, so pull them as soon as they are clear and chewy.

40 min

Korean Pasta & Noodles

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Vegetable gyoza

Gyoza (餃子) came to Japan from China and became a passion in Utsunomiya, a city north of Tokyo that calls itself the gyoza capital, with a gyoza statue outside the station. These vegetarian dumplings are filled with salted cabbage, shiitake, tofu and garlic chives. They're pan-fried and then steamed, so the bottoms turn crisp and golden while the tops stay soft. Shape a big batch and freeze some for later. Chef's tip: squeeze the salted cabbage really hard. Watery filling makes soggy, torn gyoza; a dry filling keeps the wrappers sealed and the bottoms crisp.

60 min

Japanese Snacks & Starters

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Vegetable tempura

Tempura (天ぷら) became a Tokyo street food in the Edo period, when stalls fried it to order by the city's riverbanks. The secret to the thin, lacy coating is an ice-cold, lumpy batter mixed at the last second and vegetables fried in small batches. Sweet potato, aubergine, pepper, shiitake and green beans all work well. Serve straight from the pan with a light dipping sauce and grated daikon. Chef's tip: keep everything cold. Use ice-cold water, mix the batter only seconds before frying, leave it lumpy, and stand the bowl in a larger bowl of ice. Cold batter hitting hot oil is what makes the lacy, crackly shell that Tokyo tempura masters prize.

35 min

Japanese Snacks & Starters

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Kimchi fried rice

Kimchi fried rice (김치볶음밥, kimchi bokkeumbap) is the dish Korean households all over the country make when the kimchi has turned sour and there is leftover rice in the fridge. The kimchi and its juice are fried first so they caramelise, then the rice is tossed through until every grain is red, tangy and a little smoky. A fried egg with a runny yolk on top makes it a meal. Use well-fermented vegetarian kimchi, such as the baechu kimchi in this collection; many shop-bought kimchis contain fish sauce or shrimp, so check the label. Chef's tip: the kimchi must be properly sour, at least two or three weeks old. Fresh kimchi makes a flat, watery fried rice; fry it until it catches slightly before the rice goes in.

15 min

Korean Rice & Grains

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Hiroshima okonomiyakiLayered cabbage and noodle pancake

Hiroshima okonomiyaki (広島風お好み焼き) is built in layers rather than mixed: a thin crêpe, a tall heap of cabbage and bean sprouts, a layer of fried noodles and a fried egg, all pressed together on the griddle. It's the city's signature dish, and Hiroshima has hundreds of small okonomiyaki counters. Pork belly is the usual layer; this vegetarian version leaves it out and adds mushrooms. Take your time with the layering; it's worth it. Chef's tip: shred the cabbage as finely as you can and pile it high; it looks far too much, but it steams down by half under the crêpe, and that sweet, soft cabbage is the heart of the Hiroshima style.

40 min

Japanese Snacks & Starters

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KimchijeonKimchi pancakes

Kimchijeon (김치전) is a thin, crisp pancake made by stirring chopped sour kimchi and its juice into a simple flour batter. Cooks all over Korea make it to use up kimchi that has fermented a little too far, and it is a favourite rainy-day snack with a glass of makgeolli. The kimchi juice colours the batter red and seasons it, so you need little else. This version is egg-free; a spoonful of starch in the batter makes the edges extra crunchy. Use vegetarian kimchi made without fish sauce or shrimp. Chef's tip: be generous with oil and keep the pancake thin. The crisp, almost lacy edge is the best part, and a thick pancake steams instead of frying.

20 min

Korean Snacks & Starters

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Agedashi tofuFried tofu in warm broth

Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.

20 min

Japanese Snacks & Starters

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Japanese curry rice

Japanese curry rice (カレーライス) arrived in Japan from Britain via the navy in the late 1800s and is now a national comfort food, cooked in homes from Hokkaido to Okinawa. It is nothing like an Indian curry: the sauce is thick, glossy and mild, made with a roux of butter, flour and curry powder, and sweetened with grated apple. This vegetarian version is packed with potato, carrot, onion and mushrooms. It tastes even better the next day, and children love it. Chef's tip: take the onions all the way to a deep golden brown before anything else goes in. Japanese home cooks swear by this step, as the caramelised onion gives the curry its rounded sweetness.

50 min

Japanese Curries

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