An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour. Recipe with step-by-step photos. Chicken Katsu Curry There used to be a Wagamama’s restaurant in Zurich which we really enjoyed visiting, often to satisfy my cravings for ramen, but mostly because they had a great
Japanese Milk Bread is soft, fluffy and pillowy, making it the perfect loaf of sliced white bread! Make Japanese Milk Bread at home with this easy and delicious recipe with step-by-step photos. Japanese Milk Bread If you are a fan of Japanese bakery treats, you might already be familiar with Japanese Milk Bread, also called Hokkaido Milk Bread or Shokupan. This fluffy and pillowy-soft white loaf is a bread-lover’s dream, perfect for slicing
Sticky and savoury Teriyaki Chicken Meatballs which will become a family favourite! Recipe with step-by-step photos. Teriyaki Chicken I’m a big fan of Japanese cuisine and, after some years of relentless persuasion and bribery, I recently succeeded in convincing my children to eat sushi. With raw fish. And now we have an expensive food addiction, but at least it’s healthy, right?
A quick and tasty Japanese-style Udon Noodle Soup which takes less than 30 minutes to prepare! Perfect for weeknight dinners. Udon Noodle Soup Comfort food to me is usually a big bowl of steaming noodle soup, no matter the weather. Even in the midst of a heatwave, you will find me hunched over a bowl of noodles, slurping away happily. This Udon Noodle Soup is one of my favourite noodle soups, not least
A delicious recipe for Yakisoba, or Japanese Stir-Fried Noodles, using pork belly, cabbage and carrots. Make this tasty dish in 30 minutes, perfect for busy weeknights! Recipe with step-by-step photos. Japanese Noodles During my early years as a young professional, my girlfriends and I often met for dinner after work at a cheap and cheerful Japanese restaurant, and this was when I was introduced to Yakisoba. Up until that point, my knowledge of