This is one of my all-time favourite ways to prepare seasonal vegetables – an absolute classic of Japanese home cooking, and with good reason: it’s ridiculously delicious…

These delectable crunch-parcels are one of the most popular toppings for udon and soba in Japan, and it’s easy to understand why. They start off crunchy and sweet, and over time the batter absorbs the broth to make for fabulously juicy mouthfuls…