Place the kombu in a large pot and cover with cold water. Let it steep at room temperature for at least 30 minutes to get the most out of the umami flavor.

Add the drumsticks to the pot and heat over medium heat until it’s almost boiling. When small bubbles appear around the edges, remove and discard the kombu.

Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.

Now, add the pumpkin and carrots to the pot. These dense vegetables need more cooking time to get tender and soak up that broth. If you plan to use other hardy root vegetables, add them here.

Cover and simmer over low to medium heat for about 5 minutes.

Add the rest of your vegetables, shrimp, seasonings, and cheese to the pot. Give it a gentle stir to mix everything together, but be careful not to overdo it and break up the ingredients.

Cover and simmer for another 5-10 minutes or until the shrimp and chicken are cooked through. The vegetables should be tender but still hold their shape.

Pour the hot pot into individual bowls, making sure each one has a good mix of proteins, vegetables, and broth.

When you’re done with all the ingredients, cook the ramen or udon noodles in a separate pot following the package instructions. Drain and rinse them under water to get rid of the excess starch, then toss them into the rest of the curry broth.

This hot pot finish will transform the leftover broth into a satisfying noodle course.

Before we get started, let’s gather and prep all the ingredients. Remove the prawn shells and set them aside to make the prawn oil.

These shells are key for adding a rich seafood flavor to the final dish. Make sure you remove the veins and clean the prawns thoroughly.

Cut the tuna into 1-inch cubes and put them in a shallow dish to marinate. Slice the onions as thinly as you can, aiming for 1/8 inch thick. Thinner slices will caramelize more evenly.

The following three processes can be done simultaneously to save time. Each of these things takes about 30 minutes, so it’s best to start them all at once to be more efficient.

Next, pour the soy sauce over the tuna cubes, making sure they’re all evenly coated. Let them marinate while you get the other components ready.

Heat a heavy-bottomed pan over medium heat. Once the pan is nice and hot, add the olive oil and sliced onions. Cook for about 10 minutes, giving it a stir every few minutes or so to help it brown evenly.

Add a pinch of salt to help draw out the moisture and speed up the caramelization process. Turn the heat down low and keep cooking for 20 to 30 minutes or until browned and “caramelized”.

If the onions start sticking to the pan, just add a little water (about 1-2 teaspoons) to help loosen them.

You’ll know the onions are ready when they’re a dark brown color and very soft.

Start by heating a wok or large frying pan over the lowest heat setting. Add the olive oil and the reserved prawn shells. Let the shells soak in the oil for about 10 to 15 minutes, giving it a stir now and then.

This gentle extraction process draws out the sweet, briny essence of the prawns, creating a flavorful base for the dish.

Take the prawn shells out of the infused oil, but keep the tasty oil in the wok.

Turn up the heat to medium. Next, add the prawns, scallops, and marinated tuna to the wok. You can also add your root vegetables here (I used carrot and potatoes) so that they take on some of the flavor from the seafood.

Just a heads-up: We’re saving the marinade liquid for later. Cook just until the seafood starts to look opaque, which should take about 2-3 minutes.

Once done, take it out of the wok and set it aside.

Add butter and let it melt completely. Once it’s melted, add minced garlic and ginger to the wok, keeping the heat low. Cook until you can smell the aroma, which should take about 1 minute.

Add the caramelized onions to the wok. Next, add the curry powder, flour, and squid ink. Keep stirring to make a smooth paste. This paste essentially a roux and a based for our curry. The roux will help thicken the final sauce while distributing the flavors evenly.

Be sure to break up any lumps of flour, as they’ll create an unpleasant texture in the finished dish.

Pour in the dashi stock gradually while stirring constantly to make sure you don’t get any lumps. Then add the tuna marinade and bay leaf. Put the seafood back in the wok. Let it simmer over medium-low heat for 15 minutes, stirring occasionally.

After the initial simmering, add the finishing ingredients: white wine, garam masala, coffee powder, honey, blueberry jam, and Worcestershire sauce.

If you want to know more about secret ingredients for Japanese curry, check out my general curry guide!

Simmer for an additional 10 minutes to integrate these flavors fully.

Portion the hot rice into serving bowls or plates. Ladle the seafood curry sauce generously over and around the rice.

If you’re using raw shrimp, you will need to boil them first. Fill a pot with water and a few pinches of salt. Bring it to a boil, then turn off the heat. Add the shrimp and leave to cook in the residual heat until the water is cool enough to touch.

As an alternative, you can use pre-boiled shrimp to save time.

Wash the cucumber and sprinkle it generously with coarse salt on a chopping board.

Roll it back and forth.

Give it a quick rinse and pat it dry.

Trim the ends and peel the skin around them to remove any bitterness.

If you’re using Japanese or Persian cucumbers, cut them into quarters lengthwise. If you’re working with larger varieties, halve them lengthwise, then cut each half into thirds or quarters, leaving some skin on each piece.

Make sure you remove the seeds and fleshy parts so that the rolls don’t get too moist.

Mix the vinegar, sugar, and water in a bowl until it’s all dissolved.

Wet a bamboo container with water to make sure it doesn’t stick.

Add the mixture to the cooked rice while it’s still warm.

Fold it gently with a rice paddle until it’s glossy and evenly seasoned.

Let the rice cool to body temperature with a fan.

Then cover it with a damp cloth to keep the moisture in.

For more detailed instructions, check out my full sushi rice recipe on the blog.

Once the shrimp are boiled, cut them into two or three pieces to make them easier to roll.

In a bowl, mix the shrimp pieces with mayonnaise, wasabi, and dashi granules.

To give your dish a boost in texture and aroma, fan the nori sheets over a low gas flame for a few seconds.

Just a heads-up: Be careful not to burn it. To make hosomaki rolls, cut the nori sheets in half. You can use kitchen shears or just fold and tear along the crease.

Grab a bowl of cold water (for moistening hands) and a bamboo rolling mat. Place the mat flat side up, with knots at the top for easier rolling.

Put the nori on the mat, rough side up, right along the bottom edge.

Use damp hands to spread about 65 grams of rice evenly on the nori, leaving a finger-width border at the top.

Make a little ridge of rice along the border to help seal the roll.

Next, place the cucumber strip on the rice and press it slighly so that it holds its place on the rice. Arrange the shrimp along the edge of the cucumber.

Tip: If you want a more pronounced wasabi flavor, you can add a thin layer directly to the rice through the middle before adding the fillings.

Lift the mat’s edge, making sure the nori’s bottom edge is lined up.

Grab the nori with your thumbs and use your fingers to gently press the ingredients into it.

Keep rolling until you get to the empty nori border, then seal it. Press the roll with your fingers and shape it into a square.

Dampen your knife with a moist towel to make sure it doesn’t stick. Just use a gentle sawing motion to cut the roll.

Split it into six equal pieces by first halving it.

Then, cut each half into thirds.

You can serve this with a little dish of dark soy sauce, if you like, for dipping.

Tip: If you are using dry udon, cook them before you start the recipe. Boil for a few minutes less than the packaging states, then wash off the excess starch and let them dry in a colander. Add a drizzle of oil to prevent sticking.

Start by peeling the shrimp and separating the bodies from the shells. Set the shells aside for later use.

Devein the shrimp bodies by making a shallow cut along the back and removing the dark vein.

In a bowl, sprinkle the shrimp bodies with cornstarch and salt, then gently massage to coat evenly.

Let sit for 1-2 minutes.

Heat oil in a wok or large frying pan over the lowest heat setting. Add the shrimp shells you reserved and let them slowly release their flavor into the oil. This process extracts the most flavor from the shells, which makes the dish taste even better.

While the flavor is gently extracting, move on to the next step.

Rinse the shrimp under cold water and pat them dry with paper towels.

It might seem like a lot of work, but this step is really important for cleaning and getting the best flavor from the shrimp.

Thinly slice the onion, cube the eggplant, julienne the bell pepper, and finely chop the garlic and ginger.

Combine all sauce ingredients in a small bowl at this point too.

Remove the shells and heat the shrimp-infused oil over medium-high to high heat. Add red chili, garlic, ginger, and onion, stir-frying until the onion softens slightly.

Add the rest of the vegetables and shrimp, and keep stir-frying until the shrimp are almost cooked through.

Then, pour the prepared sauce over the mixture and combine everything well.

Next, add the boiled and drained udon noodles to the pan and stir to coat them evenly with the sauce and other ingredients.

Top with your choice of toppings and serve right away. This dish is at its best when the noodles are hot and have that perfect texture.

Chill the water and sparkling water in the refrigerator for 20-30 minutes. Use ice-cold water, not warm. Cold water prevents gluten formation, resulting in lighter tempura.

Sift and mix cornstarch and cake flour, then chill for 20-30 minutes. Use cake flour instead of bread flour, as its lower protein content prevents sticky, heavy batter.

While you wait, you can prepare your other ingredients. Wash, cut, and thoroughly dry ingredients with paper towels. Keep in mind that root vegetables should be cut thinner to reduce cooking time.

Then dust with flour. Dry ingredients fry better, and the flour coating helps the batter adhere.

Extra tip: Making shallow incisions on shrimp will help prevent curling.

Store prepared ingredients in sealed containers in the refrigerator until it’s time to fry.

In a saucepan, combine mirin, sake, soy sauce, light brown sugar, and dashi granules. Heat over low-medium heat until simmering.

Let it simmer gently for about 3 minutes, or until the alcohol aroma from the sake and mirin has dissipated. Remove from heat and allow to cool.

Before you make the batter, heat your oil to 180°C (355°F) in a deep, heavy-bottomed pot. A contactless cooking thermometer ensures accuracy and safety.

In a cold bowl, combine chilled water, sparkling water, and egg. Remove any foam from the surface. Gradually add the flour mixture in thirds, gently mixing with chopsticks.

Don’t overmix; lumps in the batter contribute to a crispy texture. Prepare the batter just before frying to minimize gluten formation.

Test the oil temperature by dropping a small amount of batter into it. If it sizzles and rises quickly, the oil is ready. Coat each ingredient in flour, dip in batter, and carefully lower into the hot oil.

Fry one type of ingredient at a time for even cooking.

When cooking large amounts, cooking in batches is the way to go. This will not only stop the tempura from sticking together, but also keep a steady oil temperature. Drops in temperature can cause soggy batter and we don’t want that!

If you’re making a lot, add a few ice cubes to the batter to keep it cold or store it in the freezer between batches. Cold batter reacts better to the oil.

Fry until the tempura is lightly golden and crispy, then remove with a slotted spoon or spider strainer. Drain on a wire rack to maintain crispness.

I recommend using leftover batter to make tenkasu (tempura flakes). These can be sprinkled over the rice and mixed in so that you can enjoy the flavor of tempura in every bite!

Simply dip a whisk into the leftover batter and shake it over the oil to create little balls of crispy goodness. Make sure to transfer to kitchen paper to absorb the excess oil before you put them on your rice though.

Divide cooked rice among serving bowls. Sprinkle a small amount of tenkasu (tempura flakes) over the rice, then lightly drizzle some tendon sauce over it.

In each bowl, place the freshly made tempura on top of the rice. Pour the remaining tendon sauce over the tempura to complete the dish.

If you like a hint of spice, try sprinkling a little bit of shichimi togarashi over the top!

Enjoy!

i. Lay each aburaage on a board and roll firmly with a rolling pin (or a round chopstick/bottle) to loosen the inner layers. This breaks the delicate web inside so the pouch opens cleanly later and fills without tearing.

ii. You’ll feel the tofu become slightly more pliable and see faint lines appear. Stop before it cracks. If one does split, keep that piece for the “open-face” topping style explained later.

i. Bring a pot of water to a vigorous boil (100℃/212°F) and add the pouches.

ii. Keep them submerged with a drop lid or heatproof plate for 2 minutes. This “aburanuki” blanch removes factory oil so the tofu absorbs seasoning instead of repelling it.

iii. You’ll smell the raw oil fade. If the water goes cloudy, you’re doing it right. If you can’t submerge them fully, rotate with tongs to expose all sides.

iv. Tip the pouches into a sieve, rinse under cold water to stop carryover heat, then gently press between palms to remove excess water. This prevents diluted seasoning later and cools them for clean handling.

v. Use a sharp knife to trim 2-3 mm off one short edge. That clean cut will be your opening.

i. In a small pan, combine light soy sauce, dashi stock, mirin, and sugar. Bring just to a boil over medium heat, stirring to dissolve sugar. Aim for a gentle simmer.

ii. Once you no longer smell alcohol, slide the pouches into the broth.

iii. Reduce to a gentle simmer (about 85-96℃/185-205°F), and cover with a drop lid so every piece stays submerged.

iii. Cook until the liquid reduces to about one-third. Avoid vigorous stirring, swirl the pan if needed. If it reduces too quickly, add a splash of water to prevent scorching.

i. Transfer pouches and liquid to a shallow, lidded container; let steam dissipate, then chill to 4℃ (40°F) before sealing.

ii. Rest at least 1 hour (overnight is best) so the seasoning migrates evenly from surface to center.

i. Stir rice vinegar, sugar, and salt until dissolved. Spread hot, just-cooked rice in a wide pan or bowl. Drizzle the vinegar mixture.

ii. Then fold with a paddle while fanning until the grains turn glossy and separate yet still tender.

i. Working one at a time, pinch the trimmed edge and gently separate to form a pocket. If you feel resistance, wiggle a fingertip inside to release the inner layer rather than pulling hard.

ii. Divide the rice into equal portions, roughly 45-60 g (1½-2 oz) for standard inari. With wet hands, press each portion into a compact barrel that holds together without squeezing out starch. If rice sticks, re-wet your hands. If it crumbles, it’s too cool, cover briefly to trap warmth.

iii. Nestle a rice log into each pouch and tuck the edges around it.

iv. Use the back of a damp spoon to coax the rice into corners, keeping the top surface slightly domed.

v. Fold excess skin over itself once or twice to create a neat seam.

vi. Then flip seam-side down so it self-seals under its own weight. The surface should look satin-glossy and springy to the touch.

i. For modern open-face inari (nose-inari), trim the folded flap off, leaving ~1 cm of tofu rim to “wall” the rice.

ii. Stand the pouch up.

iii. Spoon on toppings, pressing lightly so they adhere.

Place the wrapper on your palm and spread 1 tbsp of mixture in the middle.

Use a small amount of water to wet the edges. This will seal your gyoza and prevent leaks.

Start the folding process by pinching one corner first.

From there, continue to use your thumbs to space out and press down each pleat until you reach the end of the wrapper. Press down firmly to seal.

Deshell, devein and wash your prawns before using a knife to finely chop them until they reach a paste-like consistency. You don’t need to be too thorough here. We use a knife (instead of a food processor) so that the texture is a little chunky.

Transfer the prawns to a mixing bowl and add black pepper, soy sauce, sake, grated garlic, grated ginger, scallop stock powder, cornstarch, garlic chives and white onion. Mix until the ingredients are evenly distributed.

Take a gyoza wrapper and place it on your flattened palm. Add 1 tbsp of filling to the center and spread it evenly, leaving a finger-width border around the edge. Lightly wet the edge with cold water.

Fold the wrapper in half but don’t let the edges touch yet. Pinch one corner to start the pleat.

Make a small fold and press it down to make another pleat. Continue until the gyoza is sealed.

Press the pleats one last time to secure them.

Heat a frying pan on medium and once hot, add the cooking oil. Place the gyoza with the base flat to the bottom of the pan. Fry until golden underneath. While you wait, boil some water.

Once the underneath is browned, pour the boiled water around the pan and place a lid on top. Leave the gyoza to cook in the steam until the water has almost disappeared.

Once the water is almost gone, remove the lid. Allow the water to evaporate completely and then remove the pan from the heat.

Mix ponzu sauce, soy sauce, sesame oil and chili oil in a small bowl. If you want it a bit spicier, feel free to add some chopped chilies.

Flip the gyoza onto a serving plate and squeeze some lemon juice over the top.

Serve with your homemade dipping sauce and enjoy!

Jump to Full Recipe Measurements

Crack the eggs into a measuring jug and lightly mix it. Use the measurements on the jug to check the volume of egg. From this, you will be able to calculate how much liquid you need to add.

It’s important to know the volume of the egg so that you can accurately calculate how much liquid needs to be added to achieve the perfect silky texture for chawanmushi. The ratio should be 1:3 eggs to liquid.

Chawamushi is a relatively delicate dish, so the egg-to-dashi ratio is very important to make its iconic smooth texture. The general rule of thumb for the ratio is 1 part egg to 3 parts dashi and condiments. (1:3)

Because eggs come in different sizes, I recommend measuring the eggs you use in a measuring cup. Based on my experience, 2 large eggs are approximately 120ml, in that case, 360ml of liquid made up of dashi stock mixed with condiments should be added to make the mixture.

Please note that you cannot replace dashi with water in this recipe, as it’s a vital ingredient.

In this case, my eggs were 120ml, so I needed 360ml of liquid made up of dashi, mirin, and sake. The total mixture will be 480ml at the end. To avoid too many calculations, just work out the total volume needed, add the mirin and sake to the egg, and then top it up with dashi.

Once you’ve calculated how much the mixture should be in total, add the salt, sake and mirin. After these are added, pour the dashi up to the calculated point. In my case, I filled the jug up to 480ml.

Gently whisk to combine the ingredients. It’s important not to let foam or too many bubbles form in the egg. Chawanmushi has a smooth texture, but if you whisk the egg vigorously, your chawanmushi will have air bubbles, which is not good!

Pouring the mixture through a mesh sieve will make the mixture extra smooth. This step shouldn’t be skipped if you want your chawanmushi to have the perfect texture!

Additionally, if your egg formed a few bubbles during the mixing step, pouring it through a sieve will either break or remove it.

Evenly pour the egg mixture into the containers. My total mixture was 480ml, so that’s 120ml per portion.

If you steam the chawanmushi uncovered, then drops of water will form on the steamer lid and drop into the mixture. This will ruin the texture of the chawanmushi and make it watery.

Of course, if your containers come with lids, you don’t need to worry about this step.

Place the containers (including the one with the toppings) inside a steaming basket.

Add plenty of water to a steamer and bring it to a boil over high heat. Once it’s bubbling, place the steaming basket on top with a lid and steam for 3 minutes on high.

After 3 minutes, turn the heat down to low and simmer for 10 minutes. This is 13 minutes of steaming time in total.

Once the time is up, remove the lid and remove one of the cups. Be careful of burns from the steam or hot containers, I recommend using oven mitts or something similar to protect your hands. Remove the foil and tilt it slightly to make sure it’s set. If it moves, you will need to continue steaming and check every 1-2 minutes until they’re set.

Drain the dashi from the topping ingredients and place one of each ingredient on top of each serving. Garnish with mitsuba (Japanese parsley) and serve hot or cold!

Jump to Full Recipe Measurements

i. Whisk the shio-lemon stir-fry sauce in a small bowl until smooth. Pre-mixing prevents scrambling mid-cook and helps the sauce cling evenly so you can stir-fry fast.

i. Set a wok over medium heat, add a thin film of neutral oil, then stir in dried baby shrimp and the white parts of Japanese leek. Stir-fry 45-60 seconds until the shrimp smell toasty. If anything scorches, reduce the heat slightly.

ii. Raise the heat to medium-high and add the shrimp and asparagus, season lightly and stir-fry until the shrimp turn pink and opaque, 2-3 minutes.

iii. Look for shrimp that curl into a loose “C” and feel springy. If your burner runs hot, pull the pan off heat for a few seconds to keep the shrimp juicy.

iv. Toss in the cabbage and bean sprouts and stir-fry 60-90 seconds until they’re bright and crisp-tender. Keep the food moving and avoid piling ingredients too high, which traps steam and softens texture.

i. Push everything to one side. Add the udon to the empty space with a spoonful of water; let them steam 30-60 seconds, then separate gently with tongs or chopsticks to loosen strands without tearing.

ii. Drizzle the sauce around the edge of the wok so it hits the hot metal first, then toss everything for 1-2 minutes until the noodles look glossy and evenly coated.

i. Turn off the heat, plate the noodles, and shower with chopped green onions, a drizzle of toasted sesame oil, and some ground black pepper.

ii. Serve right away while the noodles are glossy and the vegetables still snap.