Ginger and Leek Chicken Soup

“生姜とリークのチキンスープ”

A soup like a remedy, perfect for those chilly days when your body hasn’t yet adjusted to the cold between autumn and winter.

The gentle kick of ginger soothes a scratchy throat at the first sign of a cold and warms you to your core.

Ingredients (serves 2)

Chicken wings   500g

Leek   1(sliced)

Ginger   30g(grated)

Kombu seaweed   2x7cm

Pearl barley   2tbsp

Dried chilli   a pinch

Mirin   2tbsp

Sugar   1/2tbsp

Salt   2pinch

Black pepper

Sesame oil

1. In a pot, Saute the leek with vegetable oil and a pinch of salt over low heat for a few minutes.

2. Add chicken, kombu and 1liter of cold water. Simmer and skim the scum appears on the surface of the soup.

3. Add the rest of the ingredients except sesame oil and simmer until the barley becomes soft and plump.

4. Finish with drizzle of sesame oil and grind more pepper on top.

Kai Jeow – Thai Omelette with Dill

“ディルのカイ・ジャオ（タイ風オムレツ）”

Kai Jeow, the airy Thai omelette, is my go-to quick-fix meal, especially when I have fresh coriander or dill on hand.

During my time as an exchange student living with a Thai family in Bangkok, this dish quickly became a favourite of mine. I would eagerly request it almost every evening. Their grandmother taught me her method in their open-air kitchen tucked away in a maze-like side street. I remember how it was served as an additional side dish alongside light, brothy curries or stir-fried vegetables, accompanied by rice.

Kai Jeow is commonly made with coriander, but dill is a great alternative. In this recipe, I’ve included other flavourful vegetables for added variety. It’s an uncomplicated, no-frills dish—slightly burnt edges or broken pieces are perfectly acceptable!

Enjoy it with steamed rice, and for an extra kick, pair it with Nam Pla Prik, a spicy and tangy dipping sauce.

Ingredients (serves 2)

Egg   4

Dill   a handful

Tomato   ½(diced)

Red onion   1/4(diced)

Fish sauce   1tbsp

Brown sugar   1tsp

Salt and pepper   to taste

Water   100ml

Vegetable oil   2tbsp

Nam Pla Prik Dipping Sauce (optional)

Fish sauce   1tbsp

Lime juice   1tbsp(you can sub for rice vinegar)

Brown sugar   1tsp

Garlic   1/2clove(chopped finely)

Fresh red chilli   as you like

1. In a bowl, combine all the ingredients for the omelette, except for the oil, and mix well.

2. Heat the oil in a non-stick pan over high heat until a faint haze appears. Whisk the mixture in the bowl vigorously with a fork to create bubbles, then carefully pour it into the hot oil. Use a spatula to gently pull the cooked edges towards the centre, allowing the uncooked mixture to spread evenly.

3. Once the bottom turns golden, flip the omelette to cook the other side until golden as well. Pat off any excess oil with kitchen paper before serving.

Celeriac and Apple Remoulade

“根セロリとリンゴのレムラード”

I’ve given the classic French Celeriac Remoulade a fresh twist by adding the tangy sweetness of apple. The crisp, refreshing texture of apple pairs beautifully with the delicate, sweet flavour of celeriac, creating a perfect balance.

This combination works particularly well with oily fish—I served it alongside grilled mackerel.

Ingredients to serve 4

Celeriac   300g (peeled, sliced into julienne)

Apple  1(sliced into julienne)

Chive  1tbsp(finely chopped)

Lemon   ½(juice)

Dijon mustard   2tsp

Mayonnaise   5tbsp

Salt and pepper   to taste

1. In a bowl, combine the chive, lemon juice, mustard and mayonnaise.

2. Add the julienned celeriac and apple, then season with salt and pepper. Mix well.