Thanks Kathy! I love the idea of using cranberries! Perfect for autumn!

This is a fascinating idea. It's pretty common in Japan to use mayo to cook with and I think it certainly could work as a shortcut because it's also going to provide the oil needed to crisp the breadcrumbs.

Glad to hear you liked this. It's a staple in our household. Good call on drying the konbu. I hadn't even thought of this, but we tend to get big packs of konbu that go dry over time, but I guess it has a higher moisture content when it's first opened. Glad you were able to find a solution!

Hi GS, while I'm sure there are restaurants that use dashi in their curry, I'd say this is probably the exception rather than the rule. Curry came here from Europe (the British brought it from India, but it also has French influences) and is considered a form of Yōshoku(Western food). While these Western dishes are adapted to the Japanese palette it's fairly uncommon to use dashi in these types of dishes (beef stew, hayashi rice, hamburg steak, are a few other examples). If you look the ingredients on a pack of curry roux you'll also see that there's no dashi. The only exception is Curry udon. This is a dish that was created by a Japanese noodle shop to compete with trendy Western restaurants at the time, so dashi is used as the base for this type of curry (you can see my recipe here: https://norecipes.com/curry-udon-recipe/) I hope this helps!

Another stunning dessert, Marc! And so easy! I can't remember making a more flavorful, fluffy, satisfying cake ever. I can't believe how quickly it came together! The small amount of time and simple ingredients really belies these superb results. Another sleeper. I'm going to try it with cranberries next time.

How could you possibly know how long this cake can keep?!? It's not going to last the weekend; it's THAT good!

Great recipe! I have been cooking and scouring the internet for the past year and half trying to come up with the ultimate Japanese Curry. I have watched hours of YouTube videos in which restaurants make curry and any hint from others recipes to duplicate a high restaurant quality curry. It seems that the best Japanese curries usually use dashi. Some of these Japanese restaurants dashi also incorporate the dried fish (flying, herring sardines) and two kinds of bonito, and possible matcha. Why doesn’t your recipe use dashi or a combination of chicken stock and dashi?
Many Thanks,
GS

Hey, Marc. Have you ever considered using mayonnaise to coat the chicken? It's an old trick cooks use here in the States to keep chicken moist, and it can be used to get breadcrumbs to stick. The finished dish doesn't taste anything like mayonnaise, either. (I know you don't care for it.) Mayonnaise is really just eggs and oil. It might even work to add mayo to the egg and then dip the chicken in it.

Your Chicken Parm looks so bomb!🐓🧀💥

Insanely good condiment, Marc! Proportions are so spot-on. I had trouble finding a sufficiently dry kombu here to break up properly in the food processor, so I put some of my nice local brand in the air-fryer for about 3 minutes at 140C, which did the trick. Machines vary so check it frequently so it doesn't brown (like my first attempt). Much obliged again. I think I'll be using this every day until kingdom come =)

Hi Zara, please see the FAQ, the recipe can be adapted, but the quantity and cooking time and temperature will need to be adjusted.

Hi Mimi, in Japan we have many different pickles so there are lots of options that don't include alcohol. Please consider making one of these instead: https://norecipes.com/japanese-pickles-tsukemono/ you can add some wasabi to it if you'd like the wasabi flavor.