We’ve pulled together some of our fav creations from around the interwebs for you to enjoy. You can keep it as simple as lemon juice and a dash of extra virgin olive oil! A homemade dressing is the one we want. A good dose of fermented veg will do wonders! You also might like to add some nuts, seeds or hemp seeds. We love using sweet potato, quinoa, brown rice or beans. Slow-releasing will keep your energy sustained throughout the day. Eat the rainbow! Don't feel limited to what veggies you can include. or if you are including animal-based protein, add these in. You can keep it plant-based and included your fav ingredients such as beans, quinoa, nuts, seeds etc. Here's a quick breakdown on what makes the perfect nourish bowl: The goal is to combine all of the macronutrients so you can rest assured you are nourishing your body with all of the right things in one meal! I think its taste will be familiar to Singaporeans who like charred flavours.You might see these beauties popping up all over the internet at the moment! We are a little bit obsessed with them ourselves. “Monjayaki is eaten directly from a teppan while it is still sizzling hot, and the longer you grill the batter to your preference, the more caramelised it will get. Enjoying it with loved ones around the teppan is very much part of our Japanese culture,” he said. “I have been eating monjayaki since I was young. More than a delicious meal or snack, monjayaki is a cultural and social event. An order of monjayaki usually costs less than 1,000 yen.

“Tokyo is my hometown, and as a plus, the recommended restaurants are in areas that are great for sightseeing,” he said. Iijima recommends the restaurants Kanoya in Asakusa, Okoge in Tsukishima and Kameari in Tokyo. Children would then eat the monjayaki and, at the same time, using a tiny spatula, practise writing Japanese alphabets with the runny batter on the hot iron plate.” Mikuni is at Level 3, Fairmont Singapore, 80 Bras Basah Road.Īs a history lesson, Iijima said: “The creation of monjayaki supposedly occurred in the past when someone tried to make and sell okonomiyaki – a popular snack that originated in the Kansai area – at a store for children in the Kanto area, but failed because he added in too much soup stock.

And, “The best way to enjoy it is piping hot, and alternating between sips of beer or sake.” Here, “you can find various stalls that serve this dish”. The Japanese capital has thousands of izakayas, but the chef recommends you head to Tokyo’s famous Tsukiji market, where a bowl of motsunikomi can be enjoyed for S$4 to S$5. I particularly enjoy the unique flavour of the offal and the rich umami taste that comes from the meat- and vegetable-infused broth.” He explained that “there are typically two versions of the dish available: One braised in miso sauce, which is my preference, and another braised in soy sauce. “Motsunikomi is always my go-to option whenever I go out drinking with friends.” As a result, it always 'evokes pleasant memories of enjoying a few drinks and catching up with my close friends.” “In my opinion, it pairs perfectly with a chilled mug or bottle of beer,” he said. Motsunikomi isn’t just about filling your belly – it’s a whole vibe.

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