Tonkotsu Ramen Recipe

Andrea Han

Ingredients:

  • Tonkotsu Stock x 1L
  • Ramen x 300g
  • Sakura Eggs (room temperature) x 2pcs
  • Ajitsuke Menma x 100g
  • Yamasa Shoyu x 100ml
  • Braised Pork Belly x 300g
  • Seabura x 50g
  • Spring Onion x 20g
  • Seaweed x 20g

Method:

  1. Prepare a pot with ½ filled water, add 1 tsp of salt and bring to boil.
  2. Once the water is boiled, place room temperature sakura eggs into boiling water and let it boil for exactly 5 min 40 second.
  3. Remove eggs from boiling water and soak it in iced water for at least 10 min before peeling the shells. Reserve boiling water for ramen.
  4. Pour tonkotsu stock into a pot, bring to boil and add in seabura and Yamasa Shoyu. Adjust seasoning quantity for preferred taste.
  5. Slice braised pork belly to desired thickness, preheat a pan with 1 tsp of cooking oil & grill sliced pork belly for 40 – 50 sec on each side. Remove from pan and set aside.
  6. Boil water and blanch ramen for approximatelt 50 sec for firm texture.
  7. Drain the ramen and placed it in a soup bowl. Pour in seasoned tonkotsu soup and add in soft boiled egg and sliced pork belly on top. Topped with ajisuke menma, seaweed and sliced spring onion.

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Soba Noodle Salad Recipe

Soba Noodle Salad Recipe

Ingredients:

  • Buckwheat Soba x 1pkt
  • Diced Carrots x 1pc
  • Purple Cabbage (Shredded) x ½ pc
  • Japanese Cucumber x 1pc
  • Thai Asparagus x 30g
  • Roasted Sesame Seed x 10g
  • Edamame Bean Peeled x 50g
  • Soba Tsuyu Dressing x 150g
  • Musclun Mixed Green x 50g

Method:

  1. Fill in medium pot with ¾ water, add in 1 tablespoon of salt, and bring to boil
  2. Once the water is boiled, blanch carrot for 4min, asparagus for 1 min and edamame beans for 30 seconds, reserve the boiled water for buckwheat soba.
  3. Placed all blanched vegetables in cold water.
  4. Boil Buckwheat Soba for 7 min and stir constantly.
  5. Pour out the soba from boiling water and place in cold water immediately.
  6. Drain soba and blanched vegetable once the ingredients cool down and placed it all in a mixing bowl.
  7. Add shredded purple cabbage and musclun mixed green in mixing bowl.
  8. Toss mixed vegetables and soba noodles with Soba Tsuyu dressing, adjust quantity accordingly for preferred taste.
  9. Sprinkle roasted sesame seeds on salad as toppings and it’s ready to eat.

Soba Noodle Salad Recipe

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Wagyu Beef Shabu Shabu Recipe


Ingredients:

  • Wagyu Beef Sliced 150g x 2pkt
  • Enoki Mushroom x 1pkt
  • Sweet Corn x 1pc
  • Shiitake Mushroom x 4pcs
  • Long Cabbage x ½ pc
  • Mizkan Niku Broth x 1pkt
  • Onion Oil x 20ml
  • Tang Hoon x 1pkt
  • Yuzu Dipping Sauce x 100ml
  • Figo 5-in-1 Steamboat Choice x 1pkt

Method:

  1. Preheat the Mizkan Niku Broth with a steamboat pot.
  2. Season the broth with onion oil and sweet corn.
  3. Once the broth is boiled and it’s ready for steamboat.
  4. Reserve the Yuzu dressing for dipping purpose only.

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Roasted Chicken Whole Leg Recipe


Ingredients:

  • Chicken Whole Leg x 2pcs
  • Lemon x 1pc
  • Kosher Salt x 20g
  • Crushed Black Pepper x 10g
  • Fresh Rosemary Herbs x 10g
  • Paprika Sweet Powder x 20g
  • Extra Virgin Olive Oil x 30g
  • Tonkatsu BBQ sauce x 300ml

Method:

  1. Season Chicken Whole Leg with kosher salt, crushed black pepper, lemon juice, lemon zest, rosemary herbs, paprika sweet powder & extra virgin olive oil in small mixing bowl for at least 2 hour & keep it refrigerated.
  2. Preheat oven at 170 C and roast Chicken Whole Leg for 15 – 17min.
  3. Remove roasted chicken leg and put aside remaining juice inside oven baking tray for dressing.
  4. Pour BBQ sauce into a pan along with the remaining juice from roasted chicken, add in approximately 50ml of water to adjust the thickness and taste.
  5. Once the sauce is boiled, pour BBQ sauce on top of roasted chicken leg and the dish is ready to serve.

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Baked Salmon Fillet with Teriyaki Sauce


Ingredients:

  • Fresh Salmon Fillet 160g x 2pcs
  • Kosher Sauce x 10g
  • Crushed Black Pepper x 10g
  • Teriyaki Sauce pre mixed x 200ml
  • Spring Onion x 50g
  • Ginger x 1pc
  • Takuan x 100g
  • Furikake x 30g
  • Kimchi Cabbage x 100g

Method:

  1. Remove the salmon fillet from packaging, season the fillet with kosher salt & crushed black pepper, set aside.
  2. Preheat oven at 170 C
  3. To prepare the Teriyaki sauce. First pour out pre mixed teriyaki sauce into a small pot, add in sliced ginger & 3cm cut spring onion, and bring to boil.
  4. Once the sauce is boiled, lower down the heat to minimum and simmer for another 5min. Add in little bit of water if the sauce is too thick.
  5. Reheat a pan (best to be non-stick pan), and add in 2 tablespoon of cooking. Once the oil is hot (with some smoke), place the salmon with skin side down first. Adjust the heat to medium, and grill for 1 min on skin side, and carefully turn over the fillet and grill 30 second only on each side.
  6. Remove the grilled salmon fillet from pan, and place it on baking tray.
  7. Glaze the grilled salmon fillet on each side with cooked teriyaki sauce, and reserve the remaining teriyaki sauce as dressing. Bring to baked 6 min for medium doneness, or 10min for well done.
  8. Thin slice takuan, and plating along with ready to eat Kimchi cabbage as side dishes.
  9. Once the salmon fillet is cook, place it on the plate, dress the salmon with teriyaki sauce and sprinkle furikake around the salmon as topping.

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Pan Seared Scallops Recipe


Ingredients:

  • 6 - 8 frozen Japanese scallops
  • 2 tablespoons of butter
  • 1 teasponon of olive oil
  • Salt
  • 1/2 lemon 

Method:

  1. Thaw the frozen scallops.
  2. Heat half of the butter and oilve oil in a sauté pan. 
  3. Season the scallops with salt.
  4. Sear scallops for approximately 2 mins on each side or until firm to the touch.
  5. Add the other half of the butter and a squeeze of lemon.
  6. Serve immediately. 

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Butter Boston Lobster Recipe


Ingredients:

  • Live lobster
  • Salt
  • Melted butter

Method:

  1. Put 2 tablespoons of salt to every litre of water in a large pot and place to boil.
  2. Hold the lobster by the body with a pair of tongs and lower it, head first, into boiling water. Cover the pot.
  3. Leave to boil for about 15 mins.
  4. Refresh in ice water.
  5. Enjoy with melted butter and a dash of salt and lemon juice. 

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Chilean King Crab Recipe

Shopify API

Ingredients:

  • Chilean King Crab
  • Salt

Method:

  1. Put 1/2 cup table salt to 2.5 litres of water in a large pot and bring to boil.
  2. Place whole crab into the rapidly boiling water for 20 - 25 mins.
  3. Refresh the crab in ice water
  4. Tip the body of the crab over and lift off the top shell from underneath to remove the inedible gills.
  5. Seperate the legs and quarter the body. 
  6. Serve immediately or chill it in the refrigerator for enjoyment later.
  7. Pairs well with a squeeze of lemon, or dipped in Japanese Ponzu Sauce. 

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Black Pepper Crab Recipe


Ingredients:

  • 2 SEACO frozen Chilean King Crabs (thawed)
  • 3 tablespoons of black pepper sauce
  • 3 tablespoons of olive oil
  • 5 tablespoons of water
  • 1/2 clove minced garlic (optional)

Method:

  1. Heat oil over medium-low heat.
  2. When oil is ready, add minced garlic and black pepper sauce.
  3. Increase heat to medium-high and add crabs and water.
  4. Stir-fry crabs with sauce until surface is evenly coated for about for about 4 - 5 minutes.
  5. Remove from pan and serve immediately. 

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Boston Lobster Recipe

Brayden Lim

Ingredients:

  • Live lobster
  • Salt
  • Melted butter

Method:

  1. Put 2 tablespoons of salt to every litre of water in a large pot and place to boil.
  2. Hold the lobster by the body with a pair of tongs and lower it, head first, into boiling water. Cover the pot.
  3. Leave to boil for about 15 mins.
  4. Refresh in ice water.
  5. Enjoy with melted butter and a dash of salt and lemon juice. 

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