Ingredients

• 300g of thinly sliced beef
• 1 medium onion
• 4-5 tbsp of soy sauce
• 2 tbsp mirin.
• 1/2 tbsp dashi bonito.
• ¾ cup of boiling water
• 1 tbsp of sake
• 1 tbsp of sugar
• 4 servings of steamed rice

Method

1. Take the boiling water and put the dashi bonito into a bowl and once mixed, put in all the other ingredients (except the beef, onions and rice) into it.
2. Chop the onions around ¼-inch thick.
3. Fry the onions until soft and put in the beef. Fry on high heat until beef is cooked, cool well, but not for too long because the beef will become tough.
4. Put in the combination of sauces into the pan. Stir and cook for about 2 minutes. Put the lid on and let it cook for another 5 minutes or so.
5. Put the rice servings in separate bowls and serve the beef and onions on top of each servings.

Ingredients

• 3 tbsp bonito flakes
• ¼ cup sherry vinegar
• 1 tbsp dark soy sauce
• 2 English cucumbers
• 1 tbsp coarse salt
• 1 tbsp sugar

Method

1. In a bowl stir together flakes, vinegar and soy sauce and let it stand for 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8-inch to 1/4-inch thick slices.
3. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes.
4. Rinse cucumbers well and pat dry.
5. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and sugar.

Ingredients

• 2 cups Japanese rice
• ¼ cups glutinous rice
• 20 pieces small chestnuts
• 1 tsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 2 2/3 cup water

Method

1. Soak chestnuts in hot water for about 30 minutes.
2. Peel the chestnuts and soak in water for about 10 minutes.
3. Drain the chestnuts in a strainer.
4. Wash rice well and set aside in a strainer.
5. Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them.
6. Place the chestnuts on the top and start the cooker.

Ingredients

• ½ lb udon noodles
• 1 tbsp olive Oil
• 2 cloves garlic, crushed
• 1 large hot chili pepper, seeded and chopped
• 14 ounces plum tomatoes, chopped
• ½ cup black olives, sliced
• Pepper to taste

For the pesto sauce

• ¼ lb spinach, trimmed
• 1/3 cup fresh basil, chopped
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 tbsp miso
• 2 tbsp fresh parsley

Method

1. Combine all the sauce ingredients in the food processor and make the puree.
2. Cook the noodles al dente, drain and toss with pesto and cover.
3. Saute the garlic and the pepper in olive oil.
4. Add tomatoes, olives and black pepper.
5. Simmer for 5 minutes. Stir into noodle mixture and serve.

Ingredients

• 8 medium shiitake mushrooms
• 2 Daikon, matchstick size
• 4 carrots, matchstick size
• 1 lb Japanese noodles

For dressing

• ¼ cup Tamari soy sauce
• ¼ cup rice vinegar
• 2 tbsp peanut oil
• 2 tbsp sesame seeds
• 2 tsp honey
• 4 scallions, chopped

Method

1. Cook noodles as directed on the packet.
2. Rinse noodles with cold water and drain well.
3. Toss the noodles with carrots, mushrooms and daikon in a bowl.
4. Combine the dressing ingredients in bowl and stir until blended.
5. Pour dressing over noodle mixture and combine thoroughly.
6. Add scallions.

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.