Our Recipes

• CILANTRO MAYONNAISE
• 0.5 pot of cilantro
• 2 tbsp canola oil
• 1.5 dl mayonnaise
• 1 tsp Crushed garlic
• 0.5 lime
• salt
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• 400 g tofu
• 250 g Soba noodles
• 2 dl Gochujang
• 1 tsp crushed ginger
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• SERVING
• 50 g bean sprouts
• 2 tbsp Chili-roasted sesame seeds
• 0.5 pot of cilantro

• 400 g chicken tenderloin
• 1 pak choi
• 1 tbsp canola oil
• 250 g Udon Noodles
• 225 g bulgogi sauce
• 2 tbsp toasted sesame seeds
• SERVING
• fresh cilantro
• Toasted sesame seeds

• 2 pointed bell peppers
• 100 g fresh broccoli or asparagus broccoli
• 3 scallions
• 1 tbsp canola oil
• 100 g kimchi
• 400 g pre-cooked wheat noodles
• 1 tbsp Yuzu juice
• 1 tbsp Sesame oil dark-roasted
• 1 tbsp Japanese soy sauce
• SERVING
• fresh spinach

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• 5–6 apples, such as Aroma, Ingrid Marie, or Granny Smith
• 3 tablespoons pickled ginger
• 1 tbsp butter
• 1 tbsp fresh grated ginger (for an extra kick)
• 2 tablespoons raw sugar or granulated sugar
• 1 tsp cinnamon
• 0.5 tsp cardamom
• 1 teaspoon lemon juice
• TOPPING
• 1.5 dl Panko breadcrumbs
• 1 dl rolled oats
• 0.5 dl all-purpose flour
• 1 dl granulated sugar or muscovado sugar
• A pinch of salt
• 100 g butter
• SERVING
• Vanilla ice cream or whipped cream

• 1.5–2 kg of thick-cut pork shank
• 10 dl water
• Glaze
• 1 dl Japanese soy sauce
• 1 dl dark Chinese soy sauce
• 1 dl brown sugar
• 3 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp crushed garlic
• 2 tbsp crushed ginger
• 1 whole cinnamon stick
• 2 whole star anise
• 1 tsp chipotle chili seasoning
• 1 tsp Sesame oil dark-roasted
• 0.5 dl freshly squeezed orange juice

• 10 dl dashi broth (made from powder)
• 100 g firm tofu
• 1 scallion
• 3–4 tablespoons miso paste
• SERVING
• Seaweed Chips with Sesame

• 5 dl whipping cream
• 1 dl milk (preferably 3%)
• 1 tsp vanilla paste or 0.5 vanilla bean
• 2 tbsp light miso paste (shiro miso —not red)
• 2 tablespoons tahini (preferably light, unsweetened)
• 0.5 tsp dark-roasted sesame oil
• 1 lime, grated zest
• A pinch of salt
• 5 egg yolks
• 1 dl granulated sugar
• Raw sugar for caramelizing (about 1–2 tbsp per mold)
• SERVING
• Toasted sesame seeds

• 400 grams of udon noodles
• 2 heads of pak choi
• 2 cooked lobsters
• 1 yellow onion
• 1 tablespoon minced garlic
• 1 tbsp neutral oil
• 100 g shiitake mushrooms
• 2 tbsp crushed ginger
• 0.5 g saffron
• 1 liter of ready-made ramen broth, preferably miso
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Sesame oil dark-roasted
• 2 tbspbutter‍
• ACCESSORIES‍
• A small bunch of scallions
• Halved soft-boiled eggs
• 150 gsugar snap peas‍‍
• ‍Toasted sesame seeds‍
• Fresh cilantro
• ‍Seaweed Chips with Sesame‍
• Chili Oil

• 25 grams of miso paste
• 25 grams of butter
• 4 oysters
• SERVING
• 4 lime wedges