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Tricolore Rice (Sanshoku Donburi)


Ingredients (1 Serving)

  • 1 portion cooked rice
  • 100g minced beef or pork
  • 1 tbsp. shoyu soy sauce
  • 1 tbsp. mirin
  • A 1/2 tbsp. sugar
  • 3-4 runner beans, finely sliced
  • 1 egg, lightly beaten
  • 2 tbsp. dashi (or water with a pinch of dashi powder)
  • 1 tsp. sugar
  • Tare sauce (2 tbsp. shoyu soy sauce and 2 tbsp. mirin)
  • 1 tbsp. pickled ginger


  1. Place the minced beef/pork in a saucepan together with shoyu, mirin and sugar and cook very gently over a low heat for 5 minutes. Set aside.
  2. Cook the runner beans in salted boiling water for 3-4 minutes. Drain and set aside.
  3. Scramble the eggs with dashi and ginger. Set aside.
  4. Take the same pan you used for either the beef or scrambled egg (as it will save on washing!) and add the shoyu and mirin together to make the tare sauce and bring to the boil. Pour the sauce into the bottom of a large rice bowl.
  5. Place the cooked rice on top of the sauce and then arrange the beef/pork, beans and egg into three equal sections on top of the rice. Place the ginger in the middle.



Egg, Asparagus & White Miso Bake

Ingredients (1 Serving)

  • 2 eggs
  • 1 bunch green asparagus
  • 1 tbsp. butter
  • 100ml single cream
  • 1 tbsp. white miso
  • 2 tsps. shoyu Japanese soy sauce
  • 1 tsp. chives, finely chopped (optional)



  1. Pre-heat the oven to 200°C.
  2. Wash the asparagus and discard the 'woody' ends.
  3. Lay the asparagus on a baking dish and dot with butter. Then drizzle 1 tsp. of shoyu soy sauce over the asparagus and place in the oven for 5-8 minutes. The timing will depend on the thickness of the spears.
  4. Mix the cream, miso and the rest of the shoyu in a bowl. Take the asparagus out of the oven and pour this sauce over.
  5. Crack eggs onto the asparagus. Cover the dish with foil and bake for a further 6-7 minutes. Sprinkle chives if desired. 



Turkish Delight Ice Cream


Ingredients (4 Servings)

  • 500ml vanilla ice cream
  • 3 pcs. rose Turkish delight
  • 3 pcs. lemon Turkish delight (or use 6 pcs. rose Turkish delight instead)
  • 1 tsp. rose water
  • 1 tbsp. brandy (optional but very nice)



  1. Take the vanilla ice cream out of the freezer and leave at room tempurature for 10 minutes to soften.
  2. Cut the Turkish delight into small cubes.
  3. Fold the Turkish delight, rose water and brandy (if using) into the ice cream. Mix thoroughly.
  4. Put the ice cream back into the freezer and leave it for at least 2 hours.

Delicious served with spicy ginger biscuits, fruit compote or steamed pudding of your choice.



Duck Salad with Hoisin Dressing

Ingredients (2 Serving)

  • 150-200g coocked duck
  • 6 lettuce leaves
  • 4 spring onion
  • 2 tbsp. hoisin sauce
  • 2 tbsp. lemon juice
  • 2 tbsp. soy sauce



  1. Shred the duck meat, lettuce leaves, spring onion respectably.
  2. Mix the hoisin sauce, lemon juice and soy sauce in a saucepan, heat gently and add the duck and spring onion.
  3. Place the lettuce leaves in a bowl and add the duck and the sauce whilst warm.

This salad also makes a great filling for wraps/sandwiches.



Bulgogi Steak


Ingredients (1 Serving)

  • 150g steak (rump, rib-eye, sirloin etc.)
  • 1 tsp. butter
  • 1 tsp. oil

Ingredients for bulgogi sauce

  • 2 tbsp. shoyu Japanese soy sauce
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. white sesame seeds
  • 1 tbsp. onion, very finely sliced
  • 1 tsp. sugar
  • 1 clove garlic, grated



  1. Toast the white sesame seeds in a dry frying pan for 15 seconds.
  2. Mix all the ingredients for the bulgogi sauce together with the toasted sesame seeds and marinade the steak for 20 minutes.
  3. Heat a frying pan and add the butter and oil, then cook the steak adding all the sauce as well for 3 minutes each side.

Delicious served with rice/potatoes, green vegetables and Korean kimchi pickle if you can get hold of some. You can also use a bottle of ready made bulgogi sauce if you're in a rush!

Recipe of the month

Tricolore Rice (Sanshoku Donburi)

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