ingredients:

• 1 yellow onion
• 3 potatoes
• 1 carrot
• 1 cup broccoli florets
• mushrooms of choice (portobello are nice!)
• 2 bell peppers
• beef
• japanese curry roux (golden curry recommended)
• cooking oil, sesame oil, butter
• 1T oyster sauce
• 1T honey
• rice

1. julienne onion and bell peppers. roll cut carrot. cut potatoes into roughly ~1in or 3cm chunks. separate broccoli head into smaller florets. cut or slice mushrooms depending on type. slice beef into chunks about half the size of potato chunks.
2. on medium heat, cook julienned onion in a bit of cooking oil until translucent.
3. add a bit of sesame oil and a knob of butter (optional) and add beef chunks and mushrooms. cook through.
4. add rest of vegetables until thoroughly heated and volume of vegetables decreases a bit. (3~5 minutes should be enough!)
5. add enough water for the amount of roux you'll be using. when it starts to simmer, turn down heat to medium low and add roux cube. stir till roux melts fully, ensuring it doesn't boil.
6. simmer 30 minutes to an hour, or until potatoes and carrots are cooked through (check with a chopstick or fork) and curry is thickened to your liking.
7. add oyster sauce and honey for extra flavor. in japanese these are common examples of 隠し味 (kakushiaji), or "hidden flavor", used in curry rice. this is my favorite combination personally, after having tried a ton of different ingredients out there over 10+ years!
8. serve over rice as is, or blend in blender or with an immersion blender for a smooth consistency. this is more common in curry rice restaurants.
9. noodles instead of rice: after blending, add heavy cream and serve over cooked udon noodles or even instant ramen noodles! super delicious and a great way to spice things up!

super simplified version (single serving)

ingredients:

• 1/2 yellow onion
• 50g beef
• cooking oil, sesame oil*, butter*
• japanese curry roux (golden curry)
• 1t oyster sauce
• 1t honey
• rice

1. julienne onion and slice beef into small chunks.
2. on medium heat, cook julienned onion in a bit of cooking oil until translucent.
3. add a bit of sesame oil and a knob of butter (optional) and add beef chunks. cook through.
4. add enough water for the amount of roux you'll be using. when it starts to simmer, turn down heat to medium low and add roux cube. stir till roux melts fully, ensuring it doesn't boil.
5. after simmering ~5 minutes, add oyster sauce and honey for extra flavor. serve over rice.

ingredients:

• chicken wings (if you have whole wings, halve into drumettes & mid-joint wings; discard tips)
• 1T baking powder
• 1t salt
• black pepper
• 2t paprika powder
• 2t garlic powder
• olive oil

• olive oil
• ground garlic
• franks hot sauce
• tabasco
• brown sugar and/or honey
• hot pepper flakes
• butter

1. prepare wings by halving if necessary and patting dry with a paper towel. this step is very important to ensure crispy wings!
2. massage baking powder, paprika powder, garlic powder, salt and pepper into the wings with a dash of olive oil.
3. place foil over oven tray, and oven rack on top. brush or spray cooking oil onto rack.
4. line rack with wings, skin side up.
5. bake 30 minutes at 120°c(250°f).
6. turn up oven temperature to 220°c(430°f) and bake 40 more minutes. turn halfway through (20 minutes in).
7. in a saucepan over medium heat, add garlic and hot pepper flakes in olive oil to bring out the aromatics. add franks hot sauce, dash of tabasco, brown sugar/honey to taste, and a knob of butter at the end. combine well and take off heat.
8. toss wings together in sauce. serve with sauce of choice.

ingredients:

• 40g flour
• 200g water

• 580g bread flour
• 70g sugar
• 10g instant yeast
• 12g salt
• 230ml room-temperature milk
• 30g room-temperature cream
• 1 room-temperature egg
• 50g softened unsalted butter

1. in a saucepan over low heat, warm up 200g water. slowly stir in 40g flour, constantly stirring with a rubber spatula until it becomes a thicker gel-like consistency. move to small bowl and leave in fridge until chilled with plastic wrap covering it.
2. in a stand mixer, mix the tangzhong paste with flour, sugar, yeast, salt, milk, cream and egg for 10 minutes. add softened butter and knead 10 minutes more. your dough should pass the windowpane test easily.
3. ball the dough and place into a greased bowl. cover tightly with plastic wrap or a damp towel, and proof for 45 minutes~an hour, or until doubled in size.
4. divide dough into six parts and round them. grease 2 bread pans and place three balls into each. again, cover with plastic wrap or towel and proof for 30~40 minutes, or until doubled in size.
5. once doubled in size, gently brush on an egg wash over the bread. i like to save just a little bit of egg left over from the dough and mix it with a splash of milk!
6. bake ~30 minutes at 175°c(350°f). the top will likely be golden brown around 15~20 minutes, so just place a foil over your loaves at that point and continue baking to prevent burning the top. cool before slicing.

ingredients:

• 240g warm water
• 170g room temperature milk
• 120g honey
• 30g brown sugar
• 10g instant yeast
• 600g bread flour
• 50 grams unsalted butter, melted
• 1 room-temperature egg
• 1T salt

1. in a stand mixer, mix warm water, honey and brown sugar till sweeteners are fully dissolved. incorporate milk, yeast, butter, egg and salt and mix until smooth.
2. slowly add flour while mixing. depending on the temperature and humidity, more flour may be necessary. the final dough should be slightly sticky to the touch. knead 10 minutes.
3. ball the dough and place into a greased bowl. cover tightly with plastic wrap or damp towel and proof for 45 minutes~an hour, or until doubled in size.
4. divide dough in half. press each piece into rectangle with the length of your bread pans, and roll them up, pinching the sides and final seam together. grease 2 bread pans and place dough into each, seam side down. again, cover with plastic wrap or towel and proof for 30~40 minutes, or until doubled in size.
5. once doubled in size, gently brush on an egg wash over the bread. i like to save just a bit of egg left over from the dough and mix it with a bit of honey and/or brown sugar dissolved in a splash of warm milk. i think the extra honey and molasses (from the brown sugar) to the egg wash adds a perfect touch of cohesion!
6. bake ~30 minutes at 175°c(350°f), until the tops are golden brown and internal temperature is ~90°c(195°f). cool before slicing.