Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatineβ¦
Precision, umami and restraint in equal measure. 12 tested Japanese recipes, from the everyday to the ambitious.
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatineβ¦
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gentlyβ¦
Real teriyaki is a technique, not a bottled sauce: chicken pan-fried until the skin crackles, then glazed in aβ¦
The jiggly cotton cheesecake β somewhere between a soufflΓ© and a sponge, barely sweet, and impossibly light. Itβ¦
Pan-fried pork dumplings with a lacy crisp base and a juicy, cabbage-sweet filling. The steam-fry technique givesβ¦
The inside-out roll that introduced the West to sushi: crab, avocado and cucumber wrapped in seasoned rice andβ¦
A properly whisked iced matcha latte, with no clumps and no bitterness β the difference is entirely in sifting theβ¦
The five-minute soup that anchors every Japanese meal: a clean dashi broth, silken tofu, wakame and miso whisked inβ¦
Tempura batter should be lumpy, ice-cold and barely mixed β everything you would consider wrong in any other batterβ¦
Charcoal-grilled chicken skewers lacquered in a tare that gets richer every time you use it. The Japanese izakayaβ¦
Thick, bouncy udon in a clear kake broth of dashi, soy and mirin β restorative, restrained and on the table inβ¦
The Osaka savoury pancake β cabbage bound with a dashi batter, griddled thick, then covered in sweet-sharp sauceβ¦