1. In a large bowl, mix the chicken with the onions, olive oil, salt, pepper, ginger, ras el hanout, tumeric and saffron. 2. Stir to coat the chicken well, cover, and set aside to marinate for four ...

This Japanese favourite makes a little beef go a long way. We cooked it with Kobe beef that was tender but eye-wateringly expensive. Fortunately, we reckon that sukiyaki tastes even better with good ...

I doubt if many Ugandans have ever heard of what has been described as Japan’s famous “friendship dish”, Sukiyaki. Suki is the Japanese word for plow while yaki means roasted. Nowadays, Sukiyaki is ...

We’re entering the best time of the year to eat sukiyaki. That’s not just because the traditional beef hot pot tastes especially good when the weather is cold, but also because late autumn and winter ...

Note: Nikujaga is a Japanese beef stew that tastes even better the second day, reheated. You can use ichibandashi or the thinner nibandashi for this. Thin slices of pork can be substituted for beef.

I was first served this dish by a Thai friend, when I was feeling under the weather. She called it “suki” and when I looked at her quizzically, she said, “Thai suki”, which didn’t clarify things.