i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

i. Use a spoon to scoop out the seeds and pulp from the center of the kabocha.

ii. Lay your squash on a stable cutting board and use a sharp knife to shave off the tough green skin in downward strokes.

iii. Once peeled, chop the flesh into large, irregular chunks.

i. Preheat the oven to 180℃ (356°F). Toss bread cubes with olive oil, salt, dried herb mix, and melted butter. Fold in thin ribbons of tender kabocha peel.

ii. Spread in a single layer and bake on an upper rack for 10 minutes until golden and crisp.

i. While we wait for the oven, melt unsalted butter over medium-low heat. Add the thinly sliced onion and salt. Cook, stirring, until the onion turns translucent and sweet but not browned. Stop just before golden.

ii. Stir in the kabocha chunks with another pinch of salt. Toss for 1-2 minutes to coat in butter and start softening the surface. Seasoning now helps the squash absorb salt evenly later and prevents flat tasting purée.

iii. When the edges start to break, add water.

iv. Cover and simmer on low for 10-15 minutes until the pumpkin crushes easily with a spoon. Keep the bubbling gentle to preserve color and a fresh, sweet aroma.

v. If liquid reduces too fast, add a splash of hot water to maintain a shallow “just-covered” level.

i. Take the pot off heat and blend with a blender (or immersion blender), starting low and moving to high, sweeping the head across the pot to catch fibers.

ii. When smooth, add cold unsalted butter and blend 20-30 seconds more to micro-emulsify for gloss and body.

i. If you want the kind of texture that makes guests ask “Did you really make this at home?”, pour your blended soup through a fine-mesh strainer or chinois into a clean pot.

ii. Use the back of a ladle or spoon to press the puree through, leaving behind any lingering fibers or skin fragments. Yes, it’s an extra dish to wash, but the payoff is soup so smooth it coats a spoon in a glossy, unbroken ribbon.

i. Return the soup to a clean pot and stir in heavy cream and milk (you can use half and half if it’s available). Warm gently over low heat until steamy and slightly thickened, but do not boil.

ii. Add another pinch of salt and a sprinkle nutmeg. Set the heat to low and let the soup barely simmer, about 3-5 minutes. Stir occasionally to prevent a skin from forming.

Once dairy enters the pot, high heat is your enemy. Boiling causes the milk proteins to curdle and the cream to separate into greasy puddles. Keep it at a lazy simmer.

iii. Turn off the heat and dissolve white miso. Make sure to taste test at this point!

i. Ladle the hot soup into warmed bowls. Crack white pepper over the surface, scatter a handful of those kabocha-skin croutons on top, and finish with a pinch of chopped fresh parsley for a pop of green against the orange.

First, soak your shredded daikon, carrot, and lettuce in cold water.

While the vegetables are soaking, make your dressing and set it aside for later.

Put all the hamburger steak ingredients in a big bowl and mix them together with your hands.

Unlike traditional hamburger steak recipes that only need a little mixing, Bikkuri Donkey’s unique smooth texture requires you to mix it thoroughly until the mixture is all the combined and a bit sticky.

Divide the mixture into two or three equal portions. Pat each portion between your hands about 10 times, as if playing catch. This technique gets rid of any air bubbles and keeps the patties from falling apart when you cook them.

Lightly oil your hands, shape each portion, and then make a shallow dent in the center. Form the patties relatively thin　to achieve the Bikkuri Donkey’s characteristic style. Looking back at the pictures now, ideally thinner than mine.

Heat a pan on medium with a bit of oil.

Cook each patty for 2 minutes on each side, creating a nice crust while sealing in the juices.

When both sides are browned, turn the heat down low, add some warm water, and cover the pan.

Let the patties steam for 6 minutes to cook through.

Arrange the cheese slices in a cross pattern over each patty. Cover the pan and let the cheese melt for about 30 seconds to 1 minute, until it’s got that perfect, gooey consistency.

Once you check the patties are cooked through and the cheese has melted, move them to a plate. Then, it’s time to make the sauce.

Use the same pan to sauté the chopped onion in its flavorful remnants until it softens and becomes translucent. This step gets the most flavor out of the onions while using up the juices from the patties.

Add the rest of the sauce ingredients and simmer for about 30 seconds to blend everything together.

On a big plate, put your hamburger patty next to some freshly cooked rice. Drain and squeeze the soaked vegetables to get rid of the extra moisture, then top with the mayonnaise sauce and a cherry tomato. Finish by generously spooning the sauce over the patty.

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Use a fork to poke some holes in the beef block’s surface.

Sprinkle on the salt and pepper, then let it rest until it reaches room temperature (approx 30 minutes, shorter in summer).

Heat a little bit of oil in a frying pan over medium heat. Sear the beef on all sides until it’s nicely browned and has a tasty crust.

Throw all the broth ingredients and the aromatics into the pan.

Bring the mixture to a boil, then turn the heat down low and cover.

Let it simmer for 10 minutes, and make sure to flip the meat halfway through, at the 5-minute mark.

Take the meat out of the pan and wrap it up tightly in foil.

Let it cool completely at room temperature.

When it’s cool, put the meat in a big sealable bag cooking broth in just the sauce without the aromatics.

Refrigerate for at least 6 hours, preferably overnight, so the flavors can fully develop and penetrate the meat.

The next day, take the meat out of the marinade and pour the leftover marinade into a pan. Add finely diced white parts of the leeks, and bring it to a boil over high heat. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to reduce and thicken naturally.

Take it off the heat and mix in the freshly grated daikon.

This sauce can be served either warm or cold, depending on your preference.

Slice the beef into thin, even pieces.

Arrange the slices with the sauce and garnish with chopped green onions.

For a modern presentation, serve it over steamed white rice.

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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.

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Slice chicken breast.

Pierce the surface of the sliced chicken with a fork. Season both sides with salt and pepper.

Next, put the chicken in a bowl and give it a light dusting of all-purpose flour to create a thin, even coating. The flour helps the mayonnaise stick and gives the coating a nice crispy texture.

Next, add mayonnaise to the bowl and coat the floured chicken thoroughly. Let it rest for a bit so the flavors can blend and the coating can set.

While the chicken is resting, heat a dry pan over medium heat. Add the breadcrumbs to the pan and toast them, stirring frequently, until they are golden brown.

Transfer the toasted breadcrumbs to a separate container and let them cool until they are comfortable to touch, about 5 minutes.

At this point you can start preheating your oven to 220°C (430°F).

Once the breadcrumbs have cooled, coat both sides of the mayonnaise-coated chicken with the toasted breadcrumbs, making sure to cover both sides thoroughly. Gently press down to make sure the breadcrumbs stick well.

Put the breaded chicken pieces on a lightly greased wire rack on top of an oven tray.

Once the oven has reached the right temperature (220°C/430°F), put the tray with the breaded chicken on the bottom shelf and bake for 10 minutes. After 10 minutes, take the tray out of the oven and carefully flip the chicken pieces over.

Place the tray back in the oven and bake for another 15 minutes.

While the chicken is baking, get the sauce ready by mixing all the sauce ingredients together in a bowl. Taste it and add more seasoning if you think it needs it.

Once the chicken has finished baking, take it out of the oven and let it rest for 2-3 minutes before serving. Serve the crispy baked chicken katsu with the prepared sauce on the side for dipping or drizzling.

For a complete meal, consider serving with steamed rice and a side of vegetables.

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Bring a large pot of water to a boil. Add the cabbage leaves and blanch for about 1 minute.

Remove the leaves with tongs or a slotted spoon and place them in a colander to drain.

Let the leaves cool until you can handle them comfortably.

This quick blanching softens the leaves, making them pliable for rolling without overcooking.

While the cabbage cools, you can get the broth ready. Just mix all the broth ingredients in a separate pot and heat it over medium until it almost boils.

Then take it off the heat and set it aside.

Lay out the cooled cabbage leaves on a flat surface.

Put two slices of pork belly on each leaf and sprinkle with a pinch of black pepper.

Fold the parallel sides of the leaf over the long edges of the pork.

Then roll up tightly from the bottom to the top, making sure the pork stays inside during cooking.

Arrange the rolls in a large, clean pot or deep skillet, seam-side down, in one layer.

Next, pour the prepared broth over the rolls, making sure it’s evenly distributed.

Put a drop lid directly on top of the rolls to keep them submerged.

Bring the broth to a boil over medium heat, then reduce to low and simmer for 15 minutes.

Gently transfer the cooked rolls to a serving plate with tongs. Save the remaining broth in the pot.

In a small bowl, mix potato starch and water to create a slurry. Slowly pour the slurry into the broth, stirring constantly to prevent lumps. Return the pot to medium heat and cook, stirring gently, until the sauce thickens and becomes glossy. The starch slurry acts as a thickening agent, creating a silky sauce that clings to the rolls.

Top the cabbage rolls with the thickened sauce.

Then add a sprinkle of parsley to give it a fresh, colorful finish.

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The secret to delicious caramelized onions is patience.

Start by thinly slicing the onion. Then, in a pan with a bit of oil, cook them over low heat for about 30 minutes.

They’ll slowly turn wonderfully sweet and golden. If they start to stick, a splash of water does the trick.

This is a time-consuming process, so move on to other preparations while the onions are frying, making sure to mix them occasionally and add water if necessary.

For the beef, I just chop it into bite-sized cubes. This is flexible, so go with what feels suitable for you.

Then, season the beef with salt and pepper and give it a light dusting of flour. It’s a small step but it makes a big difference in the stew’s texture.

Next up, melt some unsalted butter in a pan over medium heat.

Add the beef and brown it. The beef doesn’t need to be fully cooked; just aim for a nice sear on each side.

Using a deep pan here helps later on, as you can use the same pan to make the entire stew.

Once the beef is browned, add red wine, water, canned tomatoes, bay leaves, rosemary, and your caramelized onions.

Bring this to a boil, then lower the heat to low and let it simmer, covered, for 30 minutes.

After simmering, turn off the heat and let the stew rest for an hour.

This waiting period is key – it allows the flavors to meld beautifully.

For the final flourish, remove the rosemary and reheat the stew, bringing it to a boil.

Then, lower the heat and add grated garlic, carrots, mushrooms, honey, ketchup, grated apple, Worcestershire sauce, miso paste, and dark chocolate.

Let this simmer with the lid slightly ajar for another hour, stirring occasionally.

This blend of ingredients might sound unusual, but trust me, it creates a rich, complex flavor that’s absolutely worth it.

After 1 hour, give the stew a final taste test and season to preference using salt and pepper.

Serve with warm baguette and enjoy!

I always start by sautéing the onions until slightly browned and softened.

Although this step can be skipped, in my experience, it is crucial to mellow out the pungent taste of raw onions, enhancing the sauce’s overall flavor.

Blending the ingredients is far more effective than grating them individually.

I think this because grating tends to make the ginger lumpy, which can affect both the taste and texture. I tried to make this both ways, but the results were completely different.

So, I recommend blending them to achieve a smooth and uniform mixture. Alternatively, you can move onto the next step and use an immersion blender if you have one.

After blending, transfer the mixture to a saucepan.

Heat it until it’s almost boiling, then reduce the heat to medium-low. Let it simmer for around 3 minutes.

Transfer to a pouring jug and enjoy with your favorite steak!

This sauce can be served hot, warm or chilled, depending on preference. Enjoy!

Add the S&B curry powder and cumin powder to a dry pan and heat over a medium setting. This will toast the spices and release their aroma. Stir and shake the pan occasionally to toast evenly and prevent burning.

Once it smells fragrant and has darkened slightly, remove from the heat.

Heat a separate pan on medium and add a cube of beef fat. (If you don’t want to use beef fat, you could use lard, butter or a cooking oil of your choice.) Once melted slightly, add finely chopped garlic and ginger, and fry until fragrant.

Add thinly sliced onions to the pan and stir-fry until golden and translucent.

Once golden, lower the heat to medium-low and continue to cook until the onions become soft, dark brown and caramelized. This usually takes approximately 20-30 minutes. I leave the fat in the pan to help prevent sticking, but add a few tablespoons from water from time to time to help soften the onions further.

Once caramelized, remove the beef fat (if used) and mix in all-purpose flour. This will help bind everything together to make a paste. Adding flour is what will help thicken the roux later too.

Add your toasted spices from earlier and mix until evenly distributed.

Add a small amount of beef stock and mix to loosen the roux.

Once smooth, add the rest of the stock gradually while whisking.

Add coriander powder, marmalade, ground cloves, cardamom powder and ginger powder and mix thoroughly.

Finally, add a bay leaf and simmer without a lid for about 2 hours or until it reduces to a thick paste. This will create a concentrated curry paste that can be used like Japanese curry roux.

Tip: This recipe uses beef stock made with stock cubes. If you want to reduce the simmering time, try making a concentrated stock with less water. This is especially useful if you are doubling or tripling the recipe.

Once the roux has thickened to a paste, transfer to a wide container and leave to cool.

Once cool to touch, place a lid on top and store in the fridge for up to 4 days. This roux can also be frozen for up to 1 month.

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Cut the beef into bitesize pieces and season with a pinch of salt and pepper. Peel the carrot and potato and cut them into large bitesize pieces. Try and keep the size of the vegetables uniform to help them cook more evenly.

Heat a large pot on medium and melt the butter. Add the beef and seal the surface on all sides.

Add the carrot, potato and soy sauce and stir everything together for about 1-2 minutes. I add the soy sauce at this point to add flavor to the vegetables.

Add the homemade curry roux and your choice of cooking liquid. I used black tea, but other options include dashi or plain water.

Mix thoroughly until the roux has dissolved into the liquid.

Now is your chance to get experimental and add a range of “secret ingredients.” In this recipe, I add honey, apple jam, Worcestershire sauce, garam masala, coffee powder, nutmeg, and red wine. This might seem like a lot of random ingredients, but complexity is key. If you want more ideas for secret ingredients and their characteristics, check out all my secret tips here.

Simmer for about 10-20 minutes or until the vegetables are cooked through and the curry has thickened to your liking.

Serve homemade Japanese beef curry with white rice and pickles (optional). Maybe you could add a piece of katsu (fried pork cutlet) for an extra treat!

Enjoy!