Japanese deep fried pork "Tonkatsu"

In the pantry: Panko

Panko is a Japanese-style breadcrumb made usually with white bread that has been processed into flakes and then dried. If the panko is looking a little tan, it just means a whole loaf of bread – crust included – has been processed. It can be used for any kind of deep-frying, giving any dish a light, airy, and crispy texture. These days it is also … Continue reading In the pantry: Panko

Sokyo hiramasa kingfish miso ceviche recipe

Recipe: Sokyo hiramasa kingfish miso ceviche

Executive chef of Sokyo Chase Kojima shares a recipe kingfish ceviche recipe that will inspire anyone to bring a piece of fine dining Japanese into their home. Serves 2 80 g kingfish, thinly sliced 5 g green chilli, sliced 5 g red onion, sliced, blanched in ice water and strained 20 g desiree potato, sliced with mandolin, wash then dry, fried at 130°C till crispy … Continue reading Recipe: Sokyo hiramasa kingfish miso ceviche

Sydney chef Tetsuya Wakuda

At the table with: Tetsuya Wakuda

Owner and operator of one of Sydney’s most highly-regarded restaurants Tetsuya’s Restaurant is Tetsuya Wakuda. He is known for dishing out traditional Japanese dishes using French techniques that he learned in the kitchen from Sydney chef Tony Bilson. He is also the owner of a restaurant in Singapore, Waku Ghin, which he opened in 2010 as part of the Mariana Bay Sands complex. In addition … Continue reading At the table with: Tetsuya Wakuda

In the pantry: Japanese seven spice

Last time we explored Lebanese seven spice, otherwise known as baharat. This time we’ve taken a trip to Japan to check out their version of seven spice. Most likely, you would have come across it eating at your local Japanese restaurant, usually one that’s serving udon or ramen. Otherwise known as shichimi togarashi, the Japanese seven spice translates to seven flavour chilli pepper. The bright … Continue reading In the pantry: Japanese seven spice

Dream big: How Masu Izakaya is just the start for John Lee

A love to eat and drink was a good enough reason for John Lee to start his own restaurant in the middle of Sydney’s Chinatown. Since swinging the doors open in February, Masu Izakaya has been dishing up yakitori, with tsukune (chicken meatballs) being the specialty, and pouring a selection of imported boutique sake for Sydneysiders. Lee said aside from seeing a gap in the … Continue reading Dream big: How Masu Izakaya is just the start for John Lee