Seriosly good recipes
Every specialty in the catalog, cooked step by step. Authentic ingredients, tested instructions, zero improvisation.
Vegan salmon poke bowl
Fresh poke bowl with vegan salmon, edamame and wakame. Colourful, filling and 100% fish-free.
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Oven-baked grouper with potatoes and garlic
Oven-baked grouper fillet over roasted potatoes, with butter, garlic and lemon. Sunday dinner, zero effort.
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Crispy fried anchovies, seaside style
Crispy anchovies like at the seaside taverns, with garlic sauce and lemon. Ready in 30 minutes.
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Salmon and cucumber maki
Homemade maki rolls with sushi-grade salmon and cucumber, cut into perfect pieces.
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Salmon sashimi at home
Salmon sashimi sliced at home from sashimi-grade fillet, with daikon, wasabi and soy.
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Salmon nigiri at home
Homemade nigiri with pre-sliced sushi-grade salmon, seasoned rice and wasabi.
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Fried rice with shrimp and egg
Wok-style fried rice, with small pre-cooked shrimp folded in at the end and barely-set egg.
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Gambas al ajillo with Argentinian shrimp
Classic Spanish tapas, red Argentine shrimp in olive oil with golden garlic and chili.
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Grilled jumbo shrimp with garlic butter
Extra jumbo shrimp, butterflied, with garlic-lime butter, straight off the grill.
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Shrimp in soy and honey sauce
Jumbo shrimp in a sticky soy and honey glaze, with garlic, sesame and spring onions.
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Karaage chicken bao
Fluffy bao with crispy karaage, quick slaw and spicy mayo, street-food style.
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Miso butter shrimp
Juicy shrimp in miso butter with garlic and lemon, ready in a single pan.
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Temaki with Tempura Ebi
Crispy temaki with Tempura Ebi, cucumber and spicy mayo, rolled right at the table.
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Sardines with tomatoes and lemon
Butterfly Sardines with crispy skin, cherry tomatoes, garlic, parsley and lemon.
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Unadon with unagi kabayaki
Authentic unadon: glossy unagi kabayaki over hot Japanese rice, made with no complicated techniques.
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Jian dui with adzuki
Golden jian dui with crispy sesame and a warm, chewy adzuki red bean center.
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Mango rice with coconut sauce
Warm Rice Mango in a pandan leaf, with coconut sauce, lime and sesame, unwrapped right at the table.
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Samosa chaat
Samosa chaat for sharing: crispy triangles, chickpeas, yogurt and two vibrant chutneys.
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Shao mai with ginger sauce
Juicy shao mai with shrimp and fish, ready to steam, with a tangy soy-ginger sauce.
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Yum cha with har kao
Translucent steamed Har Kao with a quick soy, ginger and chili dip for a yum cha brunch.
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Money Bags with chili-lime dip
Golden, crispy Money Bags with shrimp, lemongrass and a quick chili-lime dip.
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Mandu-guk with kimchi
Mandu-guk with kimchi: large Korean dumplings in a clear broth, with egg, spring onions and nori.
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Crispy pan-fried gyoza
Gyoza golden and crispy on the bottom, tender on top, with a quick izakaya-style sauce.
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Warm hotteok with ice cream
Golden, hot hotteok with a molten center, vanilla ice cream and sesame.
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Dorayaki with mascarpone and raspberries
Classic dorayaki with airy mascarpone and raspberries, a quick Japanese café dessert.
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Yakisoba with vegetables
Glossy yakisoba with crisp vegetables, ready in the wok in about 20 minutes.
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Miso ramen with karaage chicken
Creamy miso ramen, with springy noodles and crispy karaage, ready in about 35 minutes.
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Garlic chili edamame
Hot edamame with golden garlic, chili and salt, just like at an izakaya.
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Yaki udon with shrimp
Yaki udon with shrimp and crisp vegetables, a complete dinner in about 20 minutes.
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Crispy duck bao
Fluffy bao with crispy duck, cucumber and a sweet-savory glaze.
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Mussels gratin with miso and panko
Green mussels gratinated with miso butter and Panko, crispy in eight minutes.
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Barramundi in green curry
Crispy-skinned barramundi in a creamy green curry, fragrant with lime and basil.
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Red snapper Veracruz-style
Red snapper with crispy skin over a lively Veracruz sauce, with tomatoes, olives and capers.
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Salmon teriyaki with rice
Glossy, juicy teriyaki salmon, with Japanese rice and sesame, no burnt sauce.
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Crispy panko squid
Tender squid in an airy panko crust, with a spicy Kewpie-Sriracha sauce.
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Grilled octopus with smoked purée
Octopus tentacles seared on the grill, with creamy purée and smoked paprika.
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Japanese katsu curry
Japanese katsu curry, with crispy chicken and a velvety sauce, made at home with no complicated techniques.
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Shrimp nests with spicy mayo
Golden potato nests with tender shrimp and Kewpie-Sriracha spicy mayo, ready for the platter.
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Yakitori don
Yakitori don: glazed chicken, glossy Japanese rice and sesame, in a simple, satisfying bowl.
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Korean karaage with gochujang
Crispy karaage in a sweet-and-spicy gochujang glaze, with sesame and spring onions.
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Saint-Jacques with celeriac purée
Saint-Jacques seared just right, with silky celeriac purée and caper brown butter.
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Mini spring rolls with sweet-and-spicy dip
Extra-crispy mini spring rolls with a sweet-and-spicy dip and a quick cucumber salad.
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Ebi fry sando
Ebi fry sando with crispy panko, finely shredded cabbage, tonkatsu sauce and Kewpie, in soft Japanese bread.
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Fritto misto
Crispy seafood tempura, ready in about 25 minutes.
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Chirashi with shime saba
Chirashi sushi with marinated shime saba, vinegared rice, gari, cucumber and nori, no rolling.
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Lobster with lemon butter
Whole lobster, gently poached and gratinated with lemon butter, the centerpiece for two.
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Crispy soft-shell crab
Whole soft-shell crab, golden and crispy, with Japanese spicy mayo.
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Crab cakes with Kewpie
Crab cakes with generous chunks of crab, a panko crust and lemon Kewpie.
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Authentic taste isn't improvised, it's taken Seriosly.
