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, ...

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 ...

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.

Pikliz is a spicy Haitian condiment of crisp pickled cabbage, carrots, and onions. Chef Gregory Gourdet’s easy recipe is ready after the vegetables pickle for a day.

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.

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.