Japanese recipes

Restrained and precise, and mostly fast. Several of these are twenty-minute dishes that look like far more work than they are.

Soy, mirin and sugar in varying ratios underpin most of it, which means a very short shopping list unlocks a lot of dishes.

Heat control matters more than in most cooking here. Miso should never boil, eggs want a low flame, and katsu wants oil hot enough to crisp the crumb before the chicken overcooks.