𝐋𝐮𝐧𝐜𝐡 𝐎'𝐜𝐥𝐨𝐜𝐤 ✓

The best chicken wings in the world, and yes, they’re BONELESS! 🤩🔥 I had to debone every single wing by hand, and that little job alone took me almost 15 minutes! 😂 But once they’re beautifully seasoned, cooked to perfection, and coated in that spicy, savoury Korean BBQ glaze, suddenly, those 15 minutes feel totally worth it 😋👌🏻 Spicy Korean BBQ Chicken Wings 🔥🌶 👉🏻 Main: • Chicken wings, deboned, about ½ kg • Grated ginger, about 2 tbsp • Salt, ½ tsp • White pepper powder, ½ tsp • Potato starch, 1 tbsp 👉🏻 Korean BBQ Sauce: • Gochujang (Sing Song), 1 tbsp • Garlic, finely minced, 3 cloves • Soy sauce (Lee Kum Kee), 1 tbsp • Sweet soy sauce for dim sum (Lee Kum Kee), 1 tbsp • Rice vinegar (Din Tai Fung), ½ tsp • Sesame oil (Ottogi), 1 tbsp Cook the chicken wings any way you like; oven, air fryer, or my favourite dry-sear method in a nonstick skillet. If you’re using a skillet, keep the heat low and let the chicken slowly render its own fat. No extra oil needed! 👌🏻 You can enjoy them just the way they are, or wrap them in fresh lettuce, so simple, yet seriously good 🥬 Or turn them into a Korean-style spicy chicken burger or chicken wrap; juicy, spicy, savoury, and absolutely packed with flavour 🍔🌯 Honestly, it’s 5-star comfort food made right at home 👍🏻🤤🔥

Grilled mackerel could be one of the easiest and best dishes to make at home. 😋👌🏻 The kind of mackerel I usually buy is salted mackerel, which you can normally find in the frozen section of most grocery stores. Some come as fillets, while others are whole, like the one in this video. The preparation couldn’t be easier, thaw, rinse, pat dry, and grill. That’s basically it! Serve it with a bowl of hot rice, some vegetables, and miso soup, and you’ve got yourself a simple Japanese-style meal that’s pretty hard to resist 🥰 Simple, comforting, and honestly, this is the kind of home cooking I never get tired of 😋👏🏻 Grilled Mackerel 🐟 Method: Thaw the mackerel, rinse it well, and pat it completely dry before cooking. I use 700W microwave oven with convection mode and bake/grill the mackerel for about 20 minutes, or until it’s cooked through and nicely browned. For the glaze, I keep it super simple, just drizzle over some Otafuku Takoyaki Sauce and sprinkle with toasted sesame seeds. That’s it! 👌🏻 Shio Kombu Rice 🍚 Adding shio kombu to rice absolutely elevates it. The savoury umami is seriously hard to beat! 😋 For 1 cup of soaked rice, add about 2 tablespoons of shio kombu, then cook the rice as usual. Since the rice has already been soaked and absorbed plenty of water, don’t add as much water as you normally would. I usually use about half the amount of water I would normally add. You can cook it in a pot or simply use your rice cooker for a completely stress-free meal. Honestly, grilled mackerel + shio kombu rice + a few simple sides, like some blanched cabbage, then finishing the meal with a bowl of warm miso soup , that’s a Japanese-style home meal I could happily eat anytime 🍚🐟🥬🍲👌🏻

Once you try it, you’ll understand the power of miso paste👍🏻 You only need a little miso, but it adds such a deep, savory umami that you really don’t need a long list of seasonings. Simple ingredients, yet somehow the flavour tastes so much more satisfying👌🏻 Let’s just admit it, miso really is a little secret weapon in the kitchen 👏🏻😋 Seafood Chives Pancakes 🦐🦑 Ingredients: • A handful of Chinese chives, chopped into about 2 cm pieces • ½ onion, sliced  • Seafood mix, about 250 g Foolproof Pancake Batter Ratio 1 : ½ : 1 All-purpose flour : Cornstarch : Water So for this recipe: • 1 tsp miso, diluted with about 2 tbsp water and then add • 1 cup all-purpose flour • ½ cup cornstarch • 1 cup water Mix the batter until smooth, then add your seafood and chives. That’s it, no complicated measurements, no long list of seasonings!!. For each pancake, scoop out about one ladleful of batter and pour it into the pan. Want one big, crispy pancake? Go for it. Want tiny, bite-sized pancakes? Just use about 1 tablespoon of batter for each one. Whatever size you prefer, they’re just as delicious! 😋👍🏻 These pancakes taste so good on their own, but if you prefer a little spicy, sour, and savory kick, you might want to try them with this homemade dipping sauce. 🌶️😋 It’s simple, punchy, and pairs so well with the crispy, savory pancakes. 👌🏻 Dipping sauce mixture: · soy sauce 1 tbsp (Lee kum kee) · rice  vinegar ½ tsp (Din tai fung) · sesame oil 1 tbsp (Ottogi . korean chili flakes/gochugaru ½ tsp · toasted sesame seeds 1 tsp (Ottogi)

Simple, hearty, full of comforting flavours, the kind of dish that makes you appreciate home cooking all over again 😋👏🏻 Miso Chicken Stew with Tomatoes 🍅🐣 Ingredients: • 2 boneless chicken drumsticks • 1 tomato, cut into wedges • ½ block soft tofu (about 100 g) • A handful of shredded cabbage • ½ pack shimeji mushrooms • ¼ onion Sauce: • 1 tbsp white miso (Hikari) • 3 tbsp cooking sake (Kikkoman) • 1 tsp mirin (Guwang) • 1 tsp soy sauce (Lee kum kee) • About ¼ tsp rice vinegar (Din Tai Fung To garnish: Freshly chopped green onions 🌱 As everything slowly cooks together, the chicken, tomatoes, cabbage, mushrooms and tofu release their natural juices, creating a rich, deeply savoury broth without adding a drop of water. 👌🏻😋 It’s mellow, comforting and full of natural flavour, exactly the kind of stew I love having at home 🍲🤩👍🏻

My favorite way to enjoy miso soup? With rice, of course! 😋🍚 I just love having that warm, savory soup together with rice. Somehow, the simplest combination is always the most comforting🥣❤️ This is the kind of stew I can happily enjoy anytime, cozy, comforting, and never gets old 👌🏻 Salmon Head Miso Soup Ingredients: • ½ salmon head (pre-cut, about 1 lb / 450 g) • 1 litre water • ½ onion, chopped • 1 pack shimeji mushrooms • 3 tbsp red miso paste, adjust to taste (Hikari) • 1 pack soft tofu, about 150 g, cubed • About 3 tbsp dried wakame seaweed • 2 green onion, finely chopped Instructions 1. Bring a pot of water to a boil. Add a few slices of ginger and a splash of cooking sake or mijiu. Blanch the salmon head for about 30 seconds, just enough to remove the blood and impurities without overcooking it. Drain, then rinse thoroughly under cold water. 2. In a clean pot, combine the blanched salmon head, water, chopped onion, daikon, shimeji mushrooms. Bring to a boil, then reduce to medium heat and simmer for about 5-8 minutes. 3. Add the soft tofu and wakame. Simmer gently for another 3 minutes. 4. Turn off the heat. Dissolve the miso paste in a small ladleful of hot broth, then stir it back into the soup. Avoid boiling the soup after adding the miso, as this helps preserve its flavour and aroma 👌🏻 NOTE: Enjoy this nourishing soup on its own, or serve it with warm rice for a comforting and satisfying meal 🍲👏🏻😋

Comfort food at its finest 👏🏻 That moment when you take the first bite and realise, this kind of goddess only happens at home. Simple, comforting, and made exactly the way you love it 🤩 And some of you already recognise this. I’ve made it before! Nothing fancy, it’s just a basic lunch at home, the kind of comforting meal you can make, enjoy, and repeat anytime without ever getting tired of it 😋👌🏻 Skillet Rice Meal with Ginger Miso Glazed Chicken 👉🏻 Main: • 1 whole chicken leg, about 250 g • 1 tbsp fresh grated ginger • 1 tsp white miso (Hikari) • 1 tsp sweet soy sauce for dim sum (Lee Kum Kee) Make sure the skin side is facing down. 👌🏻 Cook the chicken gently over low heat, allowing the skin to slowly render its own fat. Let the chicken cook in those natural juices, no extra oil needed. 🔥 This is how you get beautifully rendered, golden skin while keeping the meat juicy and flavorful. 👉🏻 Skillet Rice: • 1 cup soaked rice • ½ to 1 cup water (adjust depending on the rice type) • About 1 tbsp shio kombu (Kurakon Wasabi) 👉🏻 Finish: • Fresh chopped green onions • Toasted sesame seeds • Togarashi NOTE: Soak the rice for at least 30 minutes before cooking, longer is even better. If you're wondering how long my rice is usually soaked, I actually prepare it in advance. I wash and rinse about 3 cups of dry rice at a time, place it in a glass container filled with water, and store it in the refrigerator. It stays perfectly fine for up to a week. During that time, the rice gradually absorbs water and expands. About 3 cups of dry rice will become roughly 4 cups of soaked rice. That means whenever I want to cook, I can simply scoop out 1 cup of soaked rice and get started right away. Super convenient and a great little time-saver. A small bit of preparation makes homemade meals much easier and faster on busy days👌🏻🍚