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The word ‘teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Estimated cooking time: 1 hour and 30 minutes

• 230 g chicken breast
• ¼ medium bunch of broccoli
• ¼ large carrot

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Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

Estimated cooking time: 45 minutes

• 
  17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed

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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 
  25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

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