Ingredients

• 2 eggs
• 1½ tbsp of flour
• 1 pinch of baking powder
• 3 tbsp dashi
• 1 tbsp white miso
• 1 small handful of fresh bean sprouts
• 2 leaves of fresh cabbage, chopped fine
• 2 shiitake mushrooms, stemmed and chopped fine
• 4 snow peas, chopped fine
• ½ small carrot, chopped or grated fine
• Vegetable oil

Method

1. Break the eggs into a bowl, add the dashi and miso and beat well.
2. Add the flour and baking powder and beat well to blend all the ingredients.
3. Heat a small frying pan, add a little bit of vegetable oil and fry the thicker vegetables first (cabbage and carrots).
4. When these vegetables are limp and translucent add the more delicate vegetables (bean sprouts, snow peas and mushrooms) and continue frying.
5. Pour the egg mixture over the frying vegetables and place a cover on the pan. Turn down the heat to low and allow to cook for two or three minutes. When the surface of the omelet has set, use a spatula to carefully flip the pancake over.
6. Fry for another minute of so until cooked and then serve!

Ingredients

• ¼ cup kinako (soyabean flour)
• 2 tbsp granulated sugar
• 1/8 tsp kosher salt
• 8 pieces of basic savory mochi
• ½ cup hot water

Method

1. Heat the broiler to high and arrange a rack in the upper third of the oven.
2. Combine kinako, sugar, and salt in a bowl and mix thoroughly.
3. Set aside.
4. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, in about 5 minutes.
5. Dip mochi in hot water, roll in kinako mixture, and serve immediately.

Ingredients

For the tuna tartare

• 1 lb very fresh, high-quality tuna, cut into small dices and kept in the refrigerator
• 1 tbsp wasabi powder
• 2 tbsp cold water
• 2 tbsp white mirin
• 3 tbsp light soy sauce
• 1 tsp dry mustard powder
• 2 tbsp rice wine vinegar
• 1 tsp honey
• 2 medium avocados, small dice
• 3 tbsp olive oil

For the crispy shallots

• Vegetable oil, for frying
• 2 tbsp all-purpose flour
• 3 tbsp shallots, coarsely chopped

Method

1. Pour oil into a small pan to a depth of about 1 inch and bring to 350degree F over medium-high heat. Place flour in a small bowl and add shallots; toss to combine. Remove shallots from flour, shaking off excess, and add to hot oil.
2. Fry until golden brown, about 3 to 5 minutes. Remove shallots with a slotted spoon and drain. Season immediately with salt, and set aside.
3. In a medium bowl, whisk wasabi powder and water together until a paste has formed. Whisk in mirin, soy sauce, mustard powder, vinegar, and honey, and season well with freshly ground black pepper; set aside.
4. Toss avocado with salt and freshly ground black pepper. Set aside. Sprinkle olive oil, salt, and pepper over tuna and gently mix.
5. To serve, divide avocado evenly among 6 chilled plates and top with tuna. Drizzle wasabi sauce over each serving and top with crispy shallots. Serve immediately.