If you’re craving sushi but want a quicker, easier option, this Salmon Sushi Bowl is the perfect solution. Seared salmon, creamy avocado, and thinly sliced red onion are served over seasoned sushi rice, topped with Kewpie mayonnaise and a hint of wasabi for those who like a bit of spice. This dish is versatile and can be customised with your favourite sushi toppings, such as cucumber, pickled ginger, or even a soft-boiled egg. Perfect for a healthy and satisfying meal, this sushi bowl is as delicious as it is easy to prepare.

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If you’re looking for a quick and flavourful meal that combines the best of Japanese and Mexican cuisines, this Japanese Taco Rice is the perfect dish. It features savoury ground beef, seasoned with a blend of spices, served over warm, fluffy rice, and topped with crisp lettuce, fresh tomato, and a perfectly poached egg. Finished with melted cheese and a hint of spice from jalapeno chilli, this dish is a fun and delicious fusion meal that’s sure to become a favourite.

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Cooking oil disposal for the win

What to do with used cooking oil, including recycling and reusing.

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If you’ve been following my recipes for a while, you’ll know I have a special place in my heart for deep-frying. Fried chicken, crispy prawn cutlets, wontons, fishcakes… you can’t beat it. With that in mind, one of the most popular questions that gets asked on my various social channels is, ‘Can I reuse my oil after deep frying?’ And also, when you’re done with it, what’s the best way to get rid of cooking oil? Read on as I tackle these hot topics in turn.

What to do with used cooking oil

Deep-frying: totally love it as a cooking method, but what about all that oil? Here’s how to reuse – and safely dispose – it.

Cleaning your cooking oil

First off, decide whether the oil you’ve just used is good to go again. And you’ve got to use a bit of common sense with this. For one thing, I always think about the flavour or the smell of the oil I’ve just used. So if I’ve been deep-frying something that’s particularly fragrant, maybe fish or something that’s coated with a strong marinade, I probably wouldn’t re-use it. But if I’ve been lightly frying some coated chicken or something vegetarian or tempura, then I’ll probably use the oil again.

Start off with just a large bowl or a pot, that I place a strainer on top of. Next, line the strainer with some kitchen paper – it will slow down how much of that oil gets drained through. The idea is that we want to remove all of the little bits and pieces in the oil, because that residue is what’s going to turn your oil rancid.

Now you want to do this pretty soon after you’ve been cooking, as you don’t want those bits and pieces to sit in the oil for too long. So wait until the oil is cooled down enough so it’s just warm and not dangerous. Then, using a ladle, scoop off the oil from the top that’s pretty clean – the particles from your frying should have settled on to the bottom of the pan. Once you get to the part of the oil where a lot of the particles are, stop.

Storing your oil

It’s a helpful idea to check the colour of your oil that’s drained through – it can be a good deciding factor whether you should keep it or not. Again, use your common sense. If it’s quite a light colour, you could probably use it a couple more times for similar recipes. But, if it looks very dark or it has a rancid or strong smell, then it’s time to throw that in the bin.

Now you’ve got your clean oil, pour it into a container, then put a label on it so you know what it is, as well as the current date. The best place to keep your reserved oil is in the fridge. I generally try to use it up within a couple of weeks.

Recycling oil

There comes a time when you need to chuck your cooking oil. But you should always be mindful of how you dispose of it.

First off, check online for any local facilities that recycle oil cooking oil. It’s becoming increasingly popular and accessible, so is a great first place to start. Cooking oils can actually be filtered and recycled into lots of other useful products, plus ensures it doesn’t lead to plumbing or environmental problems. In Australia, recyclingnearyou.com.au is a fantastic resource when it comes to responsibly getting rid of all manner of items from your household, while over in the US, the government suggests checking earth911.com. 

To recycle old or used cooking oil, collect it in a sealable, non-breakable container and drop it off at a recycler that accepts oil. You can keep saving it in one large container to make the process more efficient!

Disposing of oil

If you don’t have recycling options near you, you could try calling your local fire department to see if used oil is accepted. If you’re out of luck, don’t throw used oil down the drain or toilet as it will cause all kinds of issues. Instead, seal your cooking oil container and dispose of it in the garbage.

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What is miso and how do I use it?

Miso paste is a fantastic ingredient for adding delicious levels of umami to a dish – and it’s not just for soup! Here’s everything you need to know.

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Miso paste is one of those ingredients I often get asked about: namely, what is miso and what is it used for? Well, it’s a fantastic staple to have knocking about in your fridge, as it brings a gorgeous salty, savouriness to dishes. Most miso originates from Japan and is used in a lot of Japanese cuisine. You’ve no doubt heard of miso soup, but I also love adding this ingredient to vegetables, noodles, pasta… and even desserts, like with this Miso Baked Cheesecake.

My silky, glossy and delightful carbonara is made even more epic, with a little help from some miso paste!

What is miso?

Miso paste is a fermented soy bean paste that’s used a lot in Japanese cooking. It’s made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don’t let that put you off – it’s a phenomenal way to add flavour to meat, fish and more. And miso soup – simply diluting some paste in hot water – is a soul-reviving hug in a bowl!

What are the different types of miso?

There are so many different varieties of miso paste, and it’s all down to their texture, how long they’re fermented for, colour and so on. The most popular imported varieties are white (otherwise known as shiro miso) and red/brown (or ‘aka miso’). 

 

 

As a general rule of thumb, the darker the colour of the miso paste, the saltier and stronger the flavour, as it’s been aged for longer. I tend to favour white miso in my dishes. Sweet and mild, it’s made with a large proportion of rice and I really love what it adds to a recipe.

What does miso taste like?

Miso has a texture that’s a little like peanut butter. It’s ready to use straight out of the pack and doesn’t require any special preparation, but it’s not really meant to be eaten on its own (although no judging here!). As for that much-loved miso flavour, it’s salty, savoury, a little bit meaty and sometimes can be a little funky too… in a good way! It adds heaps of depth to a variety of dishes, but use it sparingly. You can always add more!

How to store miso

Miso paste has a long shelf life – if you follow the storage instructions. I tend to keep mine in the fridge, and I also like to press a small piece of baking or parchment paper on to the top of the miso paste to give it another layer of protection from oxidation. Also, I recommend only using clean utensils when you scoop a bit of paste out the pot so that you don’t contaminate it.

Where to buy miso

Miso paste is widely available from supermarkets – you’d typically find it near other Japanese ingredients in most grocery stores. If not, you’ll definitely find it at your nearest Asian grocer, or online.

Cooking with miso

I’m a big fan of the umami flavour that miso brings to a dish, so I’ve got quite a few miso recipes up my sleeve. Try this selection for starters…

Cheesy Miso Garlic Bread

Creamy Lemon Ramen

Miso Butter Scrambled Eggs

Creamy Miso Pumpkin Soup

Spicy Miso Braised Eggplant

Miso Cheesecake with Caramel Sauce

Cheesy Miso Garlic Bread

Creamy Lemon Ramen

Miso Butter Scrambled Eggs

Creamy Miso Pumpkin Soup

Spicy Miso Braised Eggplant

Miso Cheesecake with Caramel Sauce

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21 of Marion’s best ever Japanese recipes

The classic Japanese recipes and techniques to add to your cook list.

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If you’re anything like me, you LOVE Japanese food. The flavours are perfectly balanced between sweet, salty and umami goodness, with complex broths and grilled meats to die for. And don’t even get me started on sushi… The good news is that this cuisine is surprisingly simple to recreate at home, especially once you’ve stocked up on some Japanese ingredients that are staples (check out my miso explainer guide for one example). Plus, with my tricks up your sleeve you won’t be simmering away at the stove for hours on end. Ramen, dumplings, udon… oh my! From noodles and tonkatsu to gyoza and more, these are my BEST Japanese recipes. 

Chicken & Egg Donburi

My simple version of Japanese donburi utilises all your regular pantry ingredients, meaning no trip to the Asian grocer needed for this one! Comforting, satisfying and full of savoury goodness.

Spicy Pork Tonkatsu

How to make a tonkatsu even better? Make it spicy! These pork cutlets are both fiery and fabulous. Super simple, uber flavourful and always comforting, this one is a true taste of Japan in just one dish.

Easy 'Tantanmen' Ramen

Whoever heard of ramen in, like, 15 minutes? Well here it is, my friends. Noodles, spicy pork, a rich creamy broth… you guys, this ramen dish is ALL the things and FASTER than your average ramen.

Japanese 'Korokke' Croquettes

Take some ordinary beef mince and some regular potatoes… and turn them into something extraordinary.  These are crunchy, crispy, flavour-packed croquettes the whole family will love! Simple but fabulous, this is meat and potatoes like never before.

Katsudon

This is truly THE ultimate rice bowl! Tuck into juicy, crumbed pork encased in a silky egg omelette, with gorgeously glossy teriyaki sauce to top it off, thanks to my version of the Japanese classic.

Japanese Chicken Curry

Homemade chicken curry is just so comforting.I love the rich, savoury flavours. The key here is the roux – this one is made from scratch using natural ingredients, and it’s beautifully spiced and warming.

Shoyu Ramen

Not your average noodle soup! This is my recipe for a flavourful, restaurant-style Japanese shoyu ramen! This chicken ramen soup broth is so jam-packed with umami goodness that you’ll want the whole pot to yourself. I like to serve it with my homemade chashu pork belly, but you can add any protein of your choice

Pork Katsu Sando

Crispy, crumbed and juicy pork smooshed in between soft white bread and slathered in tangy barbecue sauce… this Japanese katsu sando is the best sandwich ever! Say goodbye to boring sarnies with this so-satisfying option – guaranteed to become a firm favourite.

Teriyaki Steak Rice Bowl

Basic steak and veg begone! This is one steak dinner with a twist. Juicy strips of teriyaki beef, tender rice, charred veggies, a soft egg and some seriously good sprinkles… this one’s a bowl of pure happiness.

Fried Chicken Gyoza Ramen

Get ready for an epic ramen broth that’s a lot quicker than you think to rustle up, yet packs in serious flavour and richness. Yep, this express version of Japanese ramen noodle soup ticks all the boxes… and it’s got dumplings! Everything you need, in one bowl of goodness.

Japanese Fried Chicken (Karaage)

The crunch! The crackle! The juiciness! This bite-sized chicken karaage – aka Japanese-style fried chicken – is pure bliss. Add a creamy yet tangy potato salad and this is a recipe for success. And guess what? Not only is potato starch the traditional coating to use, but it’s also gluten-free.

Japanese Beef and Onsen Egg

This Japanese rice bowl is the ultimate comfort food – and that silky, onsen egg is so soft, it really does ooze into everything. Feel free to leave it off or substitute with a fried version if runny eggs aren’t your thing, although I reckon it makes it even more epic!

Oven Baked Chicken Katsu

The whole family will love this better-for-you chicken katsu that’s on the table in just 40 minutes. Golden crumbed chicken is baked, not fried, then smothered in Japanese tonkatsu sauce and served with a fresh, tangy coleslaw.

Japanese Chicken Curry Udon

Now THIS is real Japanese comfort food, Japanese-style curry is typically eaten as curry katsu (a curry sauce with rice and either sliced, crumbed chicken or pork) but is excellent in a soup iteration for thick, chewy udon noodles, boosted with chicken mince and finished with a whole raft of fun and delish toppings.

Edamame Haloumi Okonomiyaki Fritter

My take on Japanese okonomiyaki pancakes are packed full of greens and good stuff, and the result is a batch of fritters anyone would be happy to eat, any day of the week. Delicious AND nutritious.

Spicy Miso Braised Eggplant

I’m going out on a limb guys – I reckon this is THE best eggplant dish I know. It’s just so silky, tender and rich, with a perfect hit of chili to tie it all together. If you’re a miso-fanatic looking to master a meat-free dish or a vegetable side, then look no further.

Spicy Nagoya Fried Chicken Wings

Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous.

Japanese Caramel Pork Cutlets

Beautiful pork cutlets in a sticky, glossy sauce with fresh nashi pear and a zingy ‘slaw… this is a one-pan dinner that truly sings! It’s simple, speedy and downright delicious. Can’t get a hold of nashi pear? Green apple works just as well.

Chicken Katsu Curry

A crispy, crumbed chicken cutlet served with a lightly spiced, sweet curry sauce – guys, my homemade version of a Japanese katsu is so good! This recipe is super easy, and the great thing is if you’re a heat-lover, you can tweak things by adding chilli flakes at the end.

Birria Ramen

Birria tacos may have taken the world by storm when they became a viral internet sensation, but we’ve put our own twist on things. We’ve added the king of carbs: noodles! This birria recipe sees the Mexican spiced and braised soup enjoy a few Japanese-style ramen twists at the end. You’ll want in, trust.

Japanese Purple Milk Bread

If you’re a sucker for soft, pillowy, aesthetically pleasing bread, this one’s for you! Not only is this homemade milk bread light, fluffy and highly comforting, but its vibrant purple hue brings an element of fun to the table.

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29 street food recipes to transport your tastebuds

Experience the tastes of Asia without ever leaving your humble abode.

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The bustling streets of Asia are totally jam-packed with things to see, smell and, most importantly, taste. And, if you really want to get a true taste of a country, you’ve got to eat like the locals and hunt down the street food recipes du jour. Quick, convenient and chock full of flavour, what’s not to love about steaming hot soups, bouncy stir-fried noodles and plates of just-cooked goodness?  

 

If you’re all for trying the mouth-watering treats Asia’s streets have to offer but just can’t commit to an overseas journey, fear not. With our recipe round-up at your fingertips, you can make all the street food favourites at home that taste just like the real deal! 

The best Asian street food recipes

Get ready to transport your tastebuds! This compilation of the best Marion Grasby street food recipes features classics inspired by Vietnamese, Thai, Malaysian, Singaporean, Chinese, Indonesian AND Japanese cuisine. Grab your napkins, strap yourselves in and get ready for take off!

Hoi An-style Chicken Rice

There are heaps of Asian chicken rice recipes out there, but this Vietnamese version that’s popular in Hoi An is one of our faves. Poached chicken, fragrant broth, tangy salad – all the things. This is next-level comfort.

Mumbai Street Toastie

Mashed potato… in a toasted sandwich? Yes, always! It’s a little bit spicy and a hella lot cheesy, plus there’s curry leaves, fresh vegetables and a perky green chutney. Based on Mumbai’s most famous street snack, this is one hefty sambo.

Garlic Prawn Pad See Ew

A classic Thai prawn pad see ew seems like a basic stir-fried noodle dish, but truth be told there’s actually a fair amount of finessing going on behind the scenes. When done right this is a simple street food recipe turned true knockout.

Chilli Pan Mee

Can you take the heat? There’s spicy, and then there’s this dish. If ever there was a tolerance test for how hot you can stand it, this would be it! Yes it’s fiery, but it’s also totally fabulous.

Malaysian Hokkien Mee

The silky smooth, savoury sensation you need in your life. Pork croutons… need we say more? A hawker favourite. 

Nasi Lemak

This is one of the world’s most famous rice dishes, and now you can make it in the comfort of your own kitchen! Head to this recipe to find out all the substitutions to make this awesome Malaysian favourite totally accessible.

Char Kway Teow

Get ready for spicy, smokey noodles and a good chilli kick with this Malaysian and Singaporean hybrid hawker dish. With this quick and speedy recipe, you’ll be rustling up this stir-fried dish in no time.

Thai Beef Satay

If you love a barbie, it’s time to get grilling: these beef satay skewers are everything that’s great about summer eating. These guys are so tender and so tasty, they’re impossible to resist.

Malaysian Roti Canai

Flaky, charry rotis that are the perfect vessel for a spiced chana dhal… this is one epic feast. Plan ahead as this does require overnight prep, but goodness – it’s worth going the extra mile!

Sticky Pork Belly Banh Mi

Prepare to meet the king of sarnies with our take on the classic banh mi. Our version of the Vietnamese street food snack combines sweet, sticky pork belly with pickled carrot and crunchy bread. Get ready for pure delight in every bite!

Tantanmen Ramen

If you’re ready for noodles, spicy pork and a rich creamy broth, then this street food recipe is ALL the things. Bonus points for being surprisingly simple to make, too!

Indonesian Mee Goreng Noodles

Goodbye packet noodles: this take on the Indonesian recipe will rock your world. Super quick and super delicious, these spicy noodles are satisfying and packed with bite. And do trust us on the shrimp paste: it really is the ultimate umami bomb!

Wonton & BBQ Pork Noodle Soup

Wontons, BBQ pork, noodles AND soup, these are a few of our favourite things. It’s one of the most iconic street food recipes for a reason.

Sambal Sotong

Sambal sotong, or squid sambal, is a popular Malaysian dish that’s commonly enjoyed in Singapore. It’s spicy, sweet and delicious, and the chilli-based condiment as its hero. It deserves the freshest squid you can find for the most tender result. Enjoy this seafood recipe as part of a banquet with steamed rice, Asian greens and crispy cereal prawns.

Malaysian-style Beef Murtabaks

All good things to those who wait! These delish Asian-inspired street food pastries do take some extra time and TLC. But it’s worth it, promise!

BBQ Pork & Prawn Noodle Soup

Straight from the streets of Bangkok to your table – this soup is truly epic! It’s perfect for when the weather gets cooler, while still tasting fresh and light… and doesn’t even take that long to cook up a batch. Everything you want in a soup plus more!

Fish Head Curry

This Singaporean fish head curry epitomes the Little Red Dot perfectly: it’s a unique blend of cuisines and flavours. This dish in particular merges South Indian curry aspects with the Chinese favoured dish of steamed fish head. Layered and lush and surprisingly straightforward to make.

Beef Nasi Goreng

This famous Indonesian street food fried rice is bursting with umami goodness, and the addition of beef mince keeps the prep and cook time to a minimum. Ideal for weeknights, this sweet and savoury stir-fried dish is quick and simple to make. You could even top it with a fried egg for even more authentic deliciousness!

Vietnamese Pork Bun Cha

You have simply GOT to try my take on this most classic Hanoi dish – it really is exceptional! Cooking the pork belly nice and fast keeps it tender and juicy, it’s fresh, it’s vibrant and it’s just like the authentic thing.

Ayam Goreng (Malaysian Fried Chicken)

Beautifully spiced chicken in a crispy coating? So much yes! This fried chicken is truly magical. Take a trip to Malaysia with this street food-inspired fried chicken.

Traditional Pad Thai

One of those iconic Thai dishes that will become a regular in your meal rotation. And that pad thai sauce? It’s a traditional mixture of fish sauce, tamarind, garlic chives and pickled radish that Marion is very proud of.

Teriyaki Chicken Skewers

Handheld food SCREAMS street food, and these skewers tick all the boxes. Just love the sticky sweet texture of a chicken teriyaki? It’s easy to make your own teriyaki sauce at home with this easy Asian recipe.

Malaysian Curry Laksa (Laksa Lemak)

The perfect curry to transport you to the streets of Malaysia, this homemade laksa is really worth the effort. The good news? You’ll have another batch of laksa paste ready to freeze for the next time you cook the dish!

Pho Soup Dumplings

Want the secret to making soup dumplings even better? Add some knockout pho broth! Totally tasty, totally worth the effort.

Shoyu Ramen

Love noodle soup? Look no further! This delightful chicken ramen soup broth is so jam-packed with umami goodness that you’ll want the whole pot to yourself. With chashu pork, greens and oodles of noodles, this ones a keeper.

Traditional Thai Chicken Satay

Delicious chicken satay is one of the most well-known and most-loved of Asian street food recipes. This traditional Thai version will transport you from the very first bite, and is perfect served as an appetiser or as part of a sharing platter if you’re trying to impress your guests.

Indonesian Chicken Noodle Soup (Soto Ayam)

This Indonesian chicken noodle soup has so much flavour packed into the broth – and it doesn’t take that long to make. Creamy coconut and vibrant turmeric transport you straight to Indonesia.

Chinese BBQ Pork ‘Char Siew’ Noodles

Bring the hawker centre to your very own home with this version of this classic Chinese street food. Bouncy, glossy noodles and sweet, sticky pork – it’s all the things, guys.

Kueh Dadar

Kueh Dadar are commonly eaten in Singapore and across Southeast Asia as a popular sweet treat snack or dessert. These vibrant coloured rolled-up crepes get their colour from pandan leaves, filled with sticky coconut and sweet malaysian palm sugar, we challenge you to have just one!

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Vietnamese-style Cold Rolls

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