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A bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.

Warm rice, flaky salmon and mild dashi make a light, savory lunch. Nori, sesame and a little wasabi add just enough extra flavor without overpowering the broth.

A bowl of steaming Japanese rice, an egg and a few drops of soy sauce: tamago kake gohan is simple, but it depends on the right temperature and rice. Stir the egg into the hot grains and it forms a soft, creamy coating.

Golden-brown tofu gets a glossy coating of sweet-and-savory miso. Served with rice and briefly steamed broccoli, this is a complete Japanese-inspired main course with soft, crisp and savory notes.

Broccoli roasted in a hot oven develops dark, crisp edges while staying firm inside. A bright sauce of lemon, capers and parsley, along with a handful of golden breadcrumbs, makes this a flavourful side dish.

Thin slices of mushroom, lightly dusted with flour and dipped in egg, turn golden brown in no time. Serve this Korean jeon warm with a refreshing dip made with soy sauce, vinegar and spring onion.

In this Japanese preparation, sakekasu, miso and mirin give salmon a gentle, savory depth. After marinating overnight, briefly grill the fish so the edges caramelize while the center stays juicy. Serve as a modest side dish with rice and vegetables.

Crispy-fried salmon is served with sweet, charred pointed cabbage and a fresh sauce with parsley, capers and lemon. A fuss-free main course where each element has its own flavor and texture.

Thin slices of salmon rest briefly between damp sheets of kombu. The seaweed releases umami and absorbs some moisture, giving the fish a firmer texture. Serve the salmon chilled with soy sauce and a little wasabi.

Smooth Korean sweet potato noodles soak up the savoury dressing beautifully. With sautéed shiitake and oyster mushrooms, spinach, carrot and onion, japchae becomes a colourful main course with both tender and chewy textures.

Golden-brown fried salmon soaks up a bright marinade of rice vinegar, soy sauce, onion and carrot. Serve the bite-sized pieces chilled or at room temperature as a starter; the light coating of flour helps the tangy, savory marinade cling to the fish.

Creamy oatmeal gets savory depth from miso, topped with a fried egg, scallions, sesame, and a few drops of chili oil for a little heat and contrast. This warm breakfast is ready in about fifteen minutes.

Shiitake, oyster mushrooms and button mushrooms are quickly fried over high heat, so they develop browned edges and stay firm. Garlic, spring onion, soy sauce and sesame oil give this Korean bokkeum its savory, nutty flavor.

Sake no shioyaki is all about salmon, salt and direct heat. A short resting time draws moisture to the surface; once patted dry, the fish can grill beautifully without a sauce taking over the flavor. Serve with rice, fresh grated daikon and lemon.

This Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.

Oyster mushrooms and cremini mushrooms develop golden-brown edges in a hot oven. A savory butter with white miso and lemon gives them plenty of flavor, while parsley and toasted sesame seeds add freshness and crunch.

In this Vietnamese chè chuối, ripe bananas soften gently in creamy coconut milk. Small tapioca pearls lightly thicken the liquid and add a springy bite; toasted peanuts and sesame bring a nutty crunch.

Pan-fried salmon takes center stage here: firm and juicy alongside crisp fennel, sweet orange and a fresh lemon-dill dressing. Toasted pumpkin seeds add extra crunch; serve the salad lukewarm or at room temperature.

These Vietnamese fried rolls have a savory filling of mushrooms, glass noodles and carrot, wrapped in thin, crisp rice paper. Serve them with lettuce, fresh herbs and tangy nước chấm chay.

Golden panko makes the cauliflower crisp on the outside and tender inside. It’s served with a fresh sauce made with yogurt, parsley, lemon and capers; rice turns it into a complete meal.

Chunks of eggplant are first browned in a pan, then simmered in a spiced sauce made with coconut, ginger and toasted spices. A splash of vinegar cuts through the richness. Serve this Malaysian pajeri terung warm or at room temperature as a small starter, with rice or bread on the side.

Golden-brown fried potatoes get a spicy, fresh coating of green sambal with lime and belacan. Serve them with rice and crisp cucumber for a hearty meal where the potatoes stay centre stage.

A thin omelet is filled with savory minced meat, onion and crisp vegetables, then folded into a parcel. Serve the telur bungkus with chili sauce and rice; cut into the soft exterior at the table.

Roasted black sesame gives this sliceable parfait a deep, nutty flavor with a slightly bitter edge. Sour cherry compote keeps the dessert fresh, while airy, fried rice paper pieces add a crisp contrast.