The

Japan

issue

MAY

Food

OMAKASEATHOME

Whenit comestocookingat

home,chefTetsuyaWakuda

likes to keep it simple.

Sautéedcrabwithbutter

andgarlicshoots................. 71

Tunawithdaikonand

rocketsalad........................... 71

Shabushabu............................ 72

GrilledMurraycodwith

springonionandolives.... 75

Persimmonsaladwith

sesame-tofudressing........ 76

Compoteofdateswith

coffee and orange.............. 77

68

SETTHEBAR

Sydney’sChacoBaris pushing

boundarieswithitsmenuof

Fukuoka-style yakitori.

Lambrumpskewers................ 81

Okraskewerswith

katsuobushi........................... 81

Chickenwing“gyoza”.......... 82

Tsukune..................................... 84

Chicken-thighskewers.......... 84

Fatsoyramenandkaeshi.... 86

Chaco cheesecake................. 87

78

MODERNIZAKAYA

Recreatetheflavoursofan

izakayaathomewithdishes

from Brisbane’s Yoko Dining.

Mushroomgyoza..................... 91

Teriyakifishcollars.................. 93

Spicyricenoodleswith

chicken.................................. 93

Okonomiyaki(Japanese

pancake)................................ 94

Pickledcabbagewith

kombuandcucumber....... 94

Prawnkaraage......................... 97

Mochi ice-cream...................... 97

88

AUTUMNLEAVES

Asthedaysbecome

shorter,NigelSlatershares

his cold-weather recipes.

Brusselssprouts,smoked

mozzarella,dill................... 100

Tofu,radish,ponzu............... 100

Apples,bluecheese,

walnuts................................ 100

Brusselstops,blue

cheese................................. 102

Tagliatelle,dill,

mushrooms......................... 103

Fregola, greens, pecorino... 103

98