Finally, she called it “sukiyaki”, and, after I started eating it, I realised it’s a Thai version of what, in Japanese cuisine, is a dish with sliced beef, vegetables (leeks, Chinese cabbage ...

*Kombu dashi (for 200 ml): Soak 5 g of kombu in 200 ml of water for at least 2 hours. 1. Slice the shiitake and eryngii mushrooms. Separate the maitake and shimeji mushrooms into small clusters ...

Experience the ultimate food journey in Tokyo! From massive, charcoal-roasted mutton legs coated in cumin and chili to melt-in-your-mouth A5 Wagyu beef sukiyaki cooked to perfection, this adventure is ...

You do not want to over-cook as you still want to retain the textures of the celery. Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes. Remove the lid, turn the ...

Maki shows us how to make a sukiyaki-style onigirazu (rice sandwich) bento. Her onigirazu are filled with fried eggs and beef seasoned with honey, soy sauce and sake. Marc creates a "one-bite ...