This makes a great topping for tamago donburi or an accompaniment for pretty much any sort of Japanese food. It’s a bit heavy on the obscure ingredients, so I’ve suggested a few commonplace alternatives at the end of the recipe, but it’s worth seeking out the proper stuff. The actual cooking part is super easy.
Comfort food on a cold winter evening. An ordinary egg would do fine, but duck eggs have nicer yolk (and more of it). Don’t use creamed horseradish sauce in this – it has no punch and hardly any actual horseradish. You can find the proper stuff in jars, usually right next to the fake horseradish […]
Who said toad in the hole has to have sausages? You could use almost anything, as long as you have that crispy Yorkshire pudding enveloping a solid, hearty filling – this roasted vegetable recipe, for example, with a load of batter poured over it would be ideal. Here’s a sweet, colourful, slightly lighter alternative.