Salmon tataki with ponzu sauce
Tataki delivers the best of both worlds… the silky texture and fresh flavour of salmon sashimi with the stronger flavour of grilled fish. Ponzu is a great sauce because it provides seasoning as well as sourness to offset the richness of oily fish
Mabodofu
This warming dish of mince and tofu in a spicy sauce was introduced to Japan by a chef who emigrated from Sichuan in 1952. Usually served on its own, it is perfect as a topping for a donburi, with an addictive harmony of spicy umami with sweet and savoury. Recipe from my book “No sushi” adapted for online courses.
Miso soup with shiitake mushrooms
Chef Koj’s recipe for quick miso soup, designed for online courses
Miso soup with tofu and spring onions
Chef Koj’s recipe for quick miso soup, designed for online courses
Pork shogayaki
A popular dish from my restaurant - pork stir fried with fresh ginger in a sweet and salty terikyaki style sauce
Purple sprouting broccoli with sesame sauce
A popular side dish from my debut book ‘No Sushi’
Garlic butter rice
Ninniku chahan - garlic butter rice - a great side dish with meat dishes or just on its own
