Miso and eggplant are just a fantastic combination. This dish, known in Japan as nasu dengaku, is more traditionally served as a thick miso sauce topping eggplants that have been halved lengthways and grilled. I prefer this version for home cooking, as it suits the larger European eggplants, and the extra roasting of the miso gives a lovely nutty-sweet flavour.
Vegan udon noodle soup with chilli lime roasted tofu
As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup or ramen. The broth in restaurants is often made with meat or bones, so I was super excited to make something at home that I knew would be healthy, delicious and meat-free (even vegan!).
Chicken rice bowl (soboro don)
‘Don’ is short for donburi, which is a Japanese rice bowl, and soboro means ‘crumbled meat’. This minced chicken cooked in a sweet-salty sauce with vegetables and spring onions is a quick midweek meal. - Matthew Evans, For the Love of Meat
Soba noodles with ankake broth (ankake soba)
This is the perfect go-to soba dish for winter days when you feel that annoying cold about to take hold. Not only does the thick, hot broth loaded with grated ginger warm your system from head to toe but buckwheat and spring onion provide a bug-kicking dose of nutritional, antioxidant laden goodness. Ankake is the name of thickened dashi-based amber broth used as a soup or sauce in Japanese cuisine in various stages of viscosity!
Potatoes with togarashi and wasabi butter "en papillote"
Togarashi powder, or shichimi togarashi, is a Japanese seven-spice powder that packs a flavour punch to noodles, soups, rice and meat dishes. Here, it's used to flavour potatoes that are prepared using the French method of cooking in a folded pouch or parcel with lashings of butter; it's incredibly easy and seals in flavour and moisture.