4. When ingredients are mixed, add blended Seasoning A and mix while stir-frying. 5. Mix katakuriko starch with water, add to pan and cook evenly.

When he served pickled Chinese cabbage and home-grown vegetables fermented in rice bran (“nuka-zuke”) with Shinmachi’s ham, which was sliced as thin as 0.1 mm, “a complex blend of umami ...

Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve.

Like many beloved regional dishes, the origins of chowchow are unclear and disputed. Food historian, John Egerton, theorized that the tangy condiment was introduced by Chinese railroad workers in ...

To make the pickled cabbage, cut the cabbage leaves crossways into three, then lengthways into 4 cm pieces. Cut the kombu into 2 cm squares. Peel and slice the ginger very thinly.

Pour the dressing over the cabbage mix. Toss thoroughly until everything is well coated. Let the slaw sit for 15–30 minutes in the fridge to allow flavors to meld and the cabbage to slightly soften.

Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown.