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Original Recipe Ingredients 1/2 kg chicken thighs, boneless, skin-on 2 1/2 cups water 2 cups dark soy sauce (Japanese) 1/2 cup dry white wine 3/4 cup sugar Directions Roll the chicken thighs, skin-side out, into tight rolls, and secure with cooking twine. Heat a large skillet over medium heat. When it’s hot, add the chicken and brown the meat on all sides. In a large stockpot, combine the water, soy sauce, white wine, and sugar. Stir to dissolve the sugar completely, then add the chicken. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 25 minutes. Remove from the heat and let cool to room temperature. To let the flavors soak in evenly, rotate the chicken in the seasoning liquid every 10 minutes or so while it’s cooling. To make this easier, cover the top of the chicken with a heavy-duty paper towel; the paper will help the liquid evenly soak into the meat. Once the chicken is cooled to room temperature, remove it from the seasoning liquid and discard the paper towels. The chicken can be cut and used immediately, or wrapped in plastic wrap and stored in the refrigerator for a few days. Notes: Serves 4 ...

Original Recipe Ingredients 2 tablespoons olive oil 250g mushrooms, sliced 3 cloves garlic, minced 1/2 tablespoon minced fresh ginger 1/4 cup low sodium soy sauce 6 cups low sodium vegetable broth 4 servings soba noodles you can also use whole wheat spaghetti 1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy 2 small carrots, shredded, for garnish 4 spring onion, thinly sliced, for garnish 4 hard boiled eggs, halved 1 tablespoon toasted sesame seeds, for garnish Chicken Chashu Directions Heat olive oil in a stock pot over medium heat. Add sliced mushrooms and cook for 4 minutes. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft. Stir in vegetable broth and bring to a boil. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes. Remove from heat and ladle into soup bowls. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds. Serve. Notes Serves 4 ...

Original Recipe Serves 2 Ingredients 225 g uncooked spaghetti 3 cloves garlic, thinly sliced 1/4 cup olive oil 1/8 teaspoon red pepper flakes, or to taste salt and freshly ground black pepper to taste 2 tbsp chopped fresh Italian parsley 1/2 cup finely grated Parmigiano cheese Directions Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl. Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat. Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano cheese; stir until combined. Serve pasta topped with the remaining Parmigiano cheese. Notes Mix in half a ladle of pasta water to the oil to stop the garlic from over cooking

Original Recipe Makes 8 Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil Directions In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle. In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm. Notes If the dough is hard to roll then let rest for a few minutes