Chicken katsu, ramen, sticky yakitori – these well-known Japanese dinners are also regulars at Hayden Quinn’s table, and here he shows why. Inspired by his travels to Japan, the cookbook author and presenter shares his favourites and the key to the bright, standout flavours that have him hooked.
“Udon is thick and chewy, exactly what you want when you have a big bowl of noodles – be careful not to overcook the noodles so they keep their bite. And try to keep the yolk of the fried egg nice and soft so you can stir it through the pork.”
“You could also try thinly sliced beef, fish or pork fillets for this yakitori. In terms of the veg, substitute the eggplant with shiitake mushrooms, which are so good cooked over the barbecue, or sweet baby corn.” – Hayden Quinn.
“Ice-cold beer and chicken katsu don – doesn’t get much better! I like to serve my katsu with some chilli oil for a kick of heat," says Hayden Quinn.
“I find that the Western palate isn’t as aligned to the soft, silky, gooey textures as a Japanese palate is. This salad with delicate silken tofu is a great introduction. You could serve this salad with steamed rice to make for a more substantial meal, or serve as refreshing side to a fried dish.” – Hayden Quinn.
“A generous drizzle of Kewpie boosts this dish – the creaminess cuts through the fried pancake, and complements the prawn perfectly," says Hayden.
