Recipes

Japanese basics and big projects, Korean kimchi, weeknight rice noodles and a sous vide reference — each with step-by-step pictures, mise-en-place order and a prep timeline.

Sous vide

Sous vide quick tables

Times and temperatures: asparagus, cauliflower, chicken breast & drumsticks, ribeye, pork ribs, lamb.

referencePDF included

Sous vide beets

Tender, intensely beet-y quarters at 85 °C — no boiling away the flavour, no oven.

500 g batch · 3–4 sides~2–3 h, mostly hands-off

Japanese basics

Shiitake–kombu dashi

Vegan dashi: kombu and dried shiitake cold-brewed overnight. The soaked shiitake go into the egg bowl.

1 litre5 min + overnight (or ~45 min hot)

Niboshi–bonito dashi

Golden, savoury fish dashi: cleaned dried anchovies simmered, bonito flakes steeped at the end.

1 litre~1 h (incl. 30 min soak)

Furikake

Crunchy rice seasoning: baby anchovies, sakura shrimp, bonito and sesame, with bright green nori stirred in last.

1 small jar (~80 g)~25 min (incl. cooling)

Japanese cucumber pickle (sunomono)

Salted, rinsed and squeezed cucumber with ginger and garlic, in a vinegar–mirin–sugar marinade.

2 side servings~20 min + marinating

Pickled radishes

Crunchy red radishes left to soak in a big jar of sweet-vinegar brine — the hands-off cousin of the cucumber pickle.

1 jar (~500 g radishes)~15 min + 6 h to days

Tamagoyaki

Sweet rolled omelet with sake, mirin and brown sugar — and a green swirl of nori flakes inside.

1 roll · 2 sides~15 min

Japanese

Oyakodon

Chicken marinated in kombu-dashi and soy, simmered with ginger and onion, set with softly cooked egg over rice.

1 bowl~35 min (+ rice)

Napa cabbage & shiitake egg bowl

The vegetable oyakodon: napa cabbage and soaked shiitake simmered in shiitake dashi, set with soft egg.

1 bowl~15 min (+ rice)

Karaage

Marinated thigh, tapioca crust with fork-made crumbs, double-fried at 180 °C.

2 servings (500 g thighs)~1 h incl. 30 min marinating

Japanese curry from scratch

Yogurt-marinated beef (or porcini), homemade roux, chicken stock and tomato sauce — a big-batch project.

~8 servings (8 cups rice)~4 h + overnight (~1 h if prepped)

Creamy white ramen (tonkotsu-style paitan)

Kombu–shiitake dashi taken through three bone stages, rolled chashu and a whole soy-seared octopus tentacle — a two-day project.

~3 l broth · 8 bowls~2 days (broth 18–24 h), mostly hands-off

Ramen noodles with baked baking soda

Springy, chewy alkaline noodles from plain flour — baking soda baked into a stronger alkali, the Momofuku way.

~600 g fresh noodles (4–5 portions)~3 h (mostly resting) + 1 h to bake the soda, once

Ginger scallion noodles (gentler)

Momofuku’s cold-sauce noodles, softened: half the ginger, more scallion, and hot oil to take off the burn.

4 bowls (about 1½ cups sauce)~30 min

Korean

Napa cabbage kimchi

Cookbook napa cabbage kimchi with your additions: knife-chopped baby anchovies and sakura shrimp, and pear juice.

4 servings · 1 large jar~15 h (12 h salting) + 5–7 days in the fridge

Kkakdugi (radish cube kimchi)

Crunchy 3 cm radish cubes, soaked in salt water, then seasoned with chili powder, Korean sauces, pear and ginger juice.

4 servings~30 min work + 5 h soaking + 5–7 days in the fridge

Rice noodles

Garlic–ginger chicken noodles

Mushrooms, bok choy and a sesame finish — the version closest to what’s already in the cupboard.

1 generous serving~25 min

Chicken Pad See Ew

Soy-rich, lightly sweet noodles with egg and greens — browned in the pan.

1 generous serving~20 min

Chicken Pad Thai

Tangy tamarind, sweet-salty sauce, egg, crunchy peanuts and lime.

1 generous serving~20 min

From friends (prdp.net)

Baka with eggs

Filipino beef stew: browned beef braised low with tomatoes, onion and a whole head of garlic, finished with fish sauce and boiled eggs.

~4 servings~3–3½ h, mostly hands-off

Boiled eggs

Eggs into cold water, bring it to a boil, heat off, timer on: 6–8 minutes soft, 9+ hard.

as many as you like~15–20 min

Shivam’s coconut chickpeas

One-pot chickpeas in coconut milk: bloomed cumin, tomato paste cooked until the oil separates, sweet potato, spinach at the end. Spices by vibes.

~4 servings~45 min

Vegan crunch wrap supreme

A plant-based take on the fast-food favourite: potato-carrot nacho cheese, taco “meat”, a crisp tostada and fresh layers, pleated shut and toasted seam-side down.

4 large wraps~1 h