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Black Crayfish Dumplings served with Enoki Mushrooms and Ankake Broth Note: 600ml broth makes 4 serves Dumpling filling makes 11-12 pieces INGREDIENTS Kelp and Bonito Dashi Stock: 5g dried kelp, hidaka konbu 20g bonito flakes 1L water Ankake Broth: 600ml kelp and bonito dashi stock 3 Tbsp soy sauce 3…

I love this summer fruit salad. It just looks so beautiful and colourful on a table – you can use other summer fruits too! Ingredients: 175g Strawberry, washed and cut into half or quarter 500g Watermelon, sliced 30g pomegranate seeds Maple lime syrup 100g maple syrup 2 Tbsp lime juice…

Pickles are great to have in your fridge as they last for a long time and make a great condiment to your dishes. You can give this recipe a bit of twist to make it your own! Ingredients: Daikon pickles with turmeric 480g Daikon, peeled 350ml water 350ml rice vinegar…

I love eating egg and chive sandwiches since when I was little, and it often appeared in my lunch box. I made it into little cute balls! Makes 12-15 Ingredients: Egg and chive filling 4 eggs, hard boiled 3 Tbsp Japanese Mayonnaise A pinch of white pepper 3g chives, chopped…

Serve: 2 portions Ingredients: 4pc Tim Tam biscuits 1 pot of Collective yoghurt – Vietnamese Coffee 1/2 cup of sponge cake (store bought), cut into cubes Fresh strawberries and blueberries (your choice) Latik – toasted coconut crumbs Chocolate fingers (optional) Latik (makes 60g of crumbs): 1 tin coconut milk (425ml)…

When it’s Cherry Blossom season in Japan, we often make a lunch box full of Temari along with other dishes and take them to a park to enjoy a delicious lunch while looking at the beautiful blossoms – we call it ‘Ohanami’ (look at the beautiful flowers). You can make…

This is my go to fried noodle! The ingredients list may seem like a lot, but to save time I like to pre-make the sauce and chilli oil and keep them stored in the fridge – this will save you a lot of time! Serves: 2 Ingredients  Chilli oil (makes…