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1 May 2026 · Friday Lunch · 7 people

Japanese Lunch

A casual Japanese spread — meatless curry at the centre, karaage and cold sides around it.

Japanese lunch spread
The spread

Mains

Japanese Curry

Meatless, served over steamed rice

Chicken Karaage

Twice-fried, potato starch coat, soy-mirin-ginger marinade

Steamed Rice

Japanese short-grain

Sides

Cold Tofu

Hiyayakko — bonito, spring onion, grated ginger, soy

Pickled Cucumber

Rice vinegar, sugar, sesame oil, sesame seeds

Radish Soup

Daikon in dashi, soy, mirin

Eggs

Onsen Eggs

Sous vide at 75°C for 45–60 min

Recipes & Notes

Japanese Curry (Meatless)

Ingredients

  • 3–4 onions, diced
  • 3–4 potatoes, bite-sized
  • 2–3 carrots, bite-sized
  • 2 boxes Japanese curry roux
  • 800ml–1L water or stock
  • Oil for sautéing

Method

  1. Sauté onions in oil over medium heat until soft and slightly caramelised, about 10 min.
  2. Add carrots and potatoes, stir to coat.
  3. Pour in water or stock. Bring to a boil, then simmer 15–20 min until vegetables are tender.
  4. Turn off heat. Break in roux blocks and stir until fully dissolved.
  5. Simmer on low for another 10 min, stirring occasionally.

Chicken Karaage

Chicken should already be marinated. Marinade: soy sauce, sake, mirin, grated ginger, grated garlic — at least 30 min.

Ingredients

  • 1.2–1.5kg chicken thighs, marinated
  • Potato starch (katakuriko) to coat
  • Oil for deep frying

Method

  1. Remove chicken from marinade. Pat lightly dry.
  2. Coat generously in potato starch.
  3. Heat oil to 170–180°C.
  4. Fry in batches, 4–5 min per batch, until golden and cooked through.
  5. Drain on a rack. Keep first batch in a low oven while frying the rest.

Cold Tofu (Hiyayakko)

Ingredients

  • 2–3 blocks silken tofu, kept chilled
  • Bonito flakes (katsuobushi)
  • Spring onion, sliced
  • Grated ginger
  • Soy sauce to drizzle

Method

  1. Keep tofu chilled until the last minute.
  2. Slice into portions.
  3. Top with bonito flakes, spring onion, grated ginger, and a drizzle of soy sauce.
  4. Optionally: top with a cracked onsen egg.

Pickled Cucumber

Already done — keep chilled.

Basic method

  1. Slice cucumber thin, salt and let sit 10 min, squeeze out moisture.
  2. Dress with rice vinegar, sugar, sesame oil, and sesame seeds.

Radish Soup

Ingredients

  • 1 daikon, peeled and sliced into rounds or half-moons
  • Dashi or light stock
  • Soy sauce and mirin to season
  • Pinch of salt
  • Spring onion to garnish (optional)

Method

  1. Simmer daikon in dashi or stock until tender, 15–20 min.
  2. Season with soy sauce, mirin, and a pinch of salt.
  3. Optionally add tofu cubes or garnish with spring onion.

Onsen Eggs (Sous Vide)

Eggs 7 eggs

  • Set sous vide to 75°C (167°F)

Method

  1. Place eggs (in shell) into the water bath at 75°C.
  2. Cook for 45–60 minutes.
  3. Hold in warm water until serving.
  4. To serve: crack gently into a small bowl or onto cold tofu.

Steamed Rice

Ingredients ~1.2kg Japanese short-grain

Method

  1. Rinse rice until water runs clear.
  2. Cook in rice cooker, about 30–40 min per batch.
  3. Keep warm in cooker until serving. Do 2 rounds if needed.

Cooking Sequence

~2 hours before serving

~2 hrs out Japanese Curry — sauté onions, add veg, simmer with stock, add roux. Keep on low
~2 hrs out Radish Soup — get on stove next. Simmer until tender, keep warm on low
~2 hrs out Onsen Eggs — set water bath to 75°C. Cook 45–60 min. Hands-off
~2 hrs out Rice — start immediately after setting the sous vide. Do 2 rounds if needed; rice cooker keeps warm
30–45 min out Pickled Cucumber — already done. Keep chilled, pull out closer to serving
30–45 min out Cold Tofu — prep toppings. Keep tofu in fridge until last minute
15–20 min out Chicken Karaage — coat in starch, fry in batches. Keep first batch in oven on low while frying the rest
Final 5 min Stir curry · Ladle soup · Plate karaage, cold tofu, and cucumber · Crack onsen eggs onto tofu · Serve