Alles, was wir kochen

Thick curry with a breaded cutlet and koshihikari rice.

Wok-fried rice with chicken, egg and soy.

Chicken glazed in teriyaki, sesame, rice and wakame salad.

Five charcoal-grilled chicken thigh skewers glazed in tare.

Six dumplings crisped on one side, pork and cabbage filling.

Chicken marinated in sake and ginger, fried in potato starch.