Rice pudding doesn’t have to be just for winter. It can be paired with summer fruits in addition towinter fruits for a creamy, light dessert. As easy as, but more tasty than, the canned version when youcook it in a Kotori. Make it vegan by substituting the cow milk based components with plantmilk, oat milk, soy milk or coconut milk ...

Hainanese chicken is deceptively simple but also has a complicated texture and flavour profile that can beaddictive. It originates in Hainan in Southern China, but its spiritual home is Singapore, where you’ll find renditions of the ever popular dish everywhere, from hawker stands to high end hotels. This is a ‘cheat’s version’ of the traditional dish Try serving with different ...

This soup is grounded in earthy vegetables with the lentils providing the texture. We call it everyday soup as there are very few days when you would not want to have this. It’s also a perfect plant-based main that requires just a few ingredients, your Kotori and about an hour to make. You can try adding tomatoes, switching out the ...

Oyakodon literally means “parent-and-child rice bowl”. Chicken and onions are cooked slowly in a soy based sauce. Eggs are added at the end so the sauce is extra soft and velvety. Top the chicken and eggs on a bed of white rice and you have authentic Oyakodon. Whilst not the authentic way to make Oyakodon, we do this recipe all ...

The jalapeño chillies give a lovely smoky but subtle spicy flavour and cooking it in your Kotori makes iteven easier! A great side dish which is vegetarian and vegan – best of all your leftovers can be used the next day to make ‘Mexican fried rice’, just fry in the same way you would normal cold rice and it’s a ...

Japanese rice dish in which short grain rice is cooked with vegetables, mushrooms, seafood, or meat. It’s usually seasoned with Japanese stock (dashi) and soy sauce. In this recipe we use Tuna or Salmon and prepare it all in Kotori. Ingredients of takikomi usually vary depending on the season. Popular ingredients include – bamboo shoots, beef (thinly sliced or scraps), ...

Do you like the combination of sweet, savoury and beef? Then mix that all with rice and you have this Pepper Lunch inspired ’all done in Kotori’. Arguably our easiest one pot meal that requires very little effort but gives maximum results. BETTER WITH CHARThis dish tastes better if you can get a slight char on the rice and by ...

Crammed with flavours, umami, and some spice. The best part is, you can customise this recipe to your heart’s desire as it is incredibly versatile. All you need is a few simple ingredients, and add them all to your Kotori. For a non veggie version you can add another protein such as shrimp, egg, chicken, pork or beef (add this ...

This is a very versatile and forgiving soup. You can literally throw any vegetables that you have into it, the more veg the better. Let the Kotori soften the pearl barley to perfection whilst stewing the vegetables to release the flavour. Serve with big chunks of sour dough bread which mops up the savoury soup perfectly. ...

Gyudon is classic comfort food that has had its place in Japanese cuisine for over 150 years. It’s a hearty rice bowl that is very simple to put together. While every household in Japan makes it a little different, the core ingredients remain the same: thin slices of beef, onion, egg, and a sweet and savoury sauce served over a ...