The Story Behind the RecipeThe idea is to see how much flavour a good tare can provide even without a proper broth. We use hot water, aromatic chicken fat, noodles and spring onion. This simple test gives a clear impression of the seasoning and its balance, and the same approach can help compare different tare preparations. If you enjoy the result with water, a good clear chintan broth can bring even more depth.The two main preparation…

The Story Behind the RecipeMy curiosity about ramen began as a child watching anime, especially Naruto. At first, I simply saw a soup with noodles and toppings. The more I researched, the more I discovered behind that bowl. I first tasted tonkotsu in London, with memorable bowls both in the centre and in Battersea. After returning to Greece in 2019, I started exploring how to recreate those flavours at home. The research and experiment…

The Story Behind the RecipeThe first time I tried kikurage, their texture was unlike the mushrooms I was used to. I especially enjoy them on tonkotsu, where they contrast with the creamy broth. My preparation is simple, with quantities adjusted by tasting. I want an aromatic, sweet and salty result, with the soy sauce leading. A handful of dried mushrooms makes enough topping for several bowls.Serve them in Simple Shio Tonkotsu Ramen w…

The Story Behind the RecipeChashu is one of the toppings that made me want to explore ramen further. This version uses a simple simmer followed by a marinade in my own tare. I roll the belly because I like the appearance of the slices, but rolling is optional. A flat piece of belly or a fatty piece of pork neck also works. In this preparation, I cooked the belly alongside the tonkotsu bones and removed it before increasing the heat for…

The Story Behind the RecipeFor me, a bowl of ramen needs an egg, even though some styles do not include one. I have spent plenty of time working on the cooking and marinade to get the result I enjoy. I use medium eggs at room temperature and my shoyu tare without added water. I prefer its intensity, and it works well when I want to prepare the eggs on the same day. The marinating time can be shorter or longer, depending on how strong a…

The Story Behind the RecipeWhen I cut up a chicken and do not need the skin, I save it in the freezer to render my own cooking fat. I also collect fat from other meats separately. In ramen, aromatic oil adds the finishing notes that support the broth and tare. Here, I use chicken fat with all three of my favourite aromatics. Try cooking fried eggs in it too. I have used different animal fats for eggs, and each brings its own flavour. D…

The Story Behind the RecipeThis is one of the simplest tare preparations I make, and the result is impressive for the effort involved. More elaborate versions can use kombu, katsuobushi, shiitake or other sources of umami. Here, MSG gives us the depth we want without preparing a separate dashi. It is an essential part of this particular recipe and its intended flavour balance.Try it in Simple Shio Tonkotsu Ramen or Basic Shio Ramen wit…

The Story Behind the RecipeTare is the concentrated seasoning sauce that gives a bowl of ramen its direction. The broth provides the foundation, while the tare shapes its flavour. After exploring different versions, this is one of the simple preparations I like to make with two soy sauces, mirin, sake and aromatics. I also use this tare for eggs and chashu without diluting it with water because I prefer the stronger flavour it gives th…

The Story Behind the RecipeI first tried this dish at a lovely little taverna I enjoy visiting, and I was hooked. It was so delicious that I had to recreate it at home. By trying different ingredients and adjusting the quantities, I reached the result I wanted. In the end, I may even prefer it to the version I used to order out. The chicken thigh stays juicy, the sun-dried tomatoes add intensity, and the feta brings the wine and chicke…

The Story Behind the RecipeI was a picky eater as a child. When we visited tavernas in mountain villages, though, wine-braised rooster was one dish I knew I would enjoy. We found it often enough that there was always something I really wanted to eat. I loved it with either small square hilopites or longer Greek egg noodles, especially with grated cheese on top. I wanted to recreate that flavour at home. Personally, I find rooster gives…

The Story Behind the RecipeI first tried Swedish meatballs at IKEA and became hooked. That was how I discovered this Swedish dish, and I decided to research how to make it myself. The homemade result amazed me. I expected to enjoy it, but I did not expect to prefer it so much to what I had eaten out. For me, that is the difference homemade food makes. It is a rich, hearty recipe, with aromatic meatballs and a sauce you want with every …

The Story Behind the RecipeI always struggled with pulses. Gradually, I began finding ways to enjoy them, and giant beans are one of the more recent additions to that list. Now I love them, especially baked like this with vegetables and tomato. I think this version really brings out their best. I also enjoy serving them with sausage cooked separately in the oven or over charcoal, combining a little bean and sausage in each bite. That i…