Spicy Tonkotsu Ramen
This will heal a hangover better than anything. Homemade chashu, a doubanjiang tare, and tonkotsu broth that comes together in ten minutes once the pork is done.
Get the recipe →Real dishes from across the globe - Japanese, Portuguese, Mexican, Caribbean and more - with smart shortcuts and freezer-friendly batches built in.
A few favourites to get you started
This will heal a hangover better than anything. Homemade chashu, a doubanjiang tare, and tonkotsu broth that comes together in ten minutes once the pork is done.
Get the recipe →Pork shoulder, Capsicana mango salsa, and most of a Birra Moretti. 8 hours on low, reduced until sticky and glossy. Low effort, hits like something you planned.
Get the recipe →A full sirloin per sandwich, sliced thin and finished in an onion-and-soy au jus. Mustard-mayo, melted cheese, peppers, part-baked baguette. Dip the whole thing.
Get the recipe →160g beef balls smashed flat in a screaming hot pan. Lacy, caramelised edges, fried mushrooms, raw onion, Cholula, ketchup, mustard. Morning roll. That's it.
Get the recipe →1 kg of sage-seasoned pork patties pressed, frozen, then built into full muffins with egg, American cheese, and bacon. Freeze the lot. Proper breakfast in 90 seconds.
Get the recipe →Mirin-seasoned sushi rice filled with spicy doubanjiang and soy tuna. The filling is the move - savoury and punchy, none of the mayo blandness of standard tuna onigiri.
Get the recipe →I cook a lot, I eat a lot, and I got tired of recipes that assume you have eight hours and a sous vide machine. Everything here is the real deal - just smarter about it.
Expect big flavours from across the globe, sensible shortcuts where they don't compromise the dish, and notes on what freezes well so you can batch like a pro.
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