Ingredients

• 1 large burdock roots, cut into shavings
• 2 tbsp olive oil
• 2 tbsp sake
• 2 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp five spice powder
• ½ tsp crushed red pepper

Method

1. In a large frying pan, heat the oil and throw in the vegetable.
2. Stir fry for 3 minutes.
3. Add sake, soy sauce and sugar.
4. Cook until the liquid evaporates.
5. Mix the five spice powder with crushed red pepper and add to the vegetable mixture.
6. Serve hot.

Ingredients

• 1 cup diced shrimp
• 3 water chestnuts, diced
• 6 mushrooms, diced
• 2 scallions, chopped
• 1 tbsp sherry wine
• 4 eggs, beaten
• 1 tsp salt
• 3 cups beef broth
• 12 leaves of spinach

Method

1. Preheat oven to 300 degrees F.
2. Combine shrimp, water chestnuts, mushrooms, and scallions.
3. Divide evenly in 6 oven-safe custard cups.
4. Whisk eggs, salt, sherry and broth.
5. Divide broth mixture evenly between the cups.
6. Cover the broth in each custard cup with two leaves spinach.
7. Fill a large baking pan with 2-3 inches of boiling water.
8. Place the custard cups in the pan and cover with tin foil.
9. Bake for 30 minutes or until the mixture is set.

Ingredients

• 16 hanaguri clams
• ½ tsp salt
• 3 cups water
• 1 tbsp sake
• 1 tsp soy sauce
• 1 bunch of nabana (a type of flower)

Method

1. Soak clams in salted water.
2. Wash the clams well.
3. Boil nabana for a few minutes and cool it in cold water.
4. Drain nabana and cut it into bite-sized pieces.
5. Put water and clams in a pan and heat until the clams open.
6. Remove the clams and strain the soup.
7. Put the soup back in a pan and season with sake, soy sauce, and salt.
8. Place 3-4 clams in a soup bowl and pour the hot soup over them.
9. Garnish the soup with boiled nabana.

Ingredients

• 3 oz chicken breast, boned and skinned
• 1 tsp sake
• ½ tsp salt
• 1 carrot, peeled and sliced into 1/8-inch thick rounds
• ¾ cup water
• 2 large eggs
• 1 quart dashi
• 1 tsp light soy sauce

Method

1. Cut chicken into small strips.
2. Combine chicken and saki in a small bowl and set aside.
3. Bring water and ¼ tsp of salt to a boil in a saucepan.
4. Add carrot slices and cook until barely tender, about two minutes.
5. Drain carrots and set aside.
6. Beat eggs lightly with a fork in a small bowl.
7. Place dashi in a saucepan and bring to a boil over medium-high heat.
8. Add remaining ¼ tsp salt, soy sauce and chicken.
9. Boil soup another two minutes.
10. Pour 1/3 of beaten eggs at a time into boiling soup.
11. Immediately turn off heat after last egg thread forms.
12. Divide carrot slices among four soup bowls.
13. Ladle soup over carrots in each bowl and serve.

Ingredients

• 1 tsp soy sauce
• 1 tsp wasabi (Japanese horseradish) paste
• 3 tbsp rice wine vinegar
• 1 tbsp sugar
• ½ tsp sesame oil

Method

1. Mix soy sauce and vinegar in a bowl.
2. Add sugar and stir until sugar is dissolved.
3. Add sesame oil and wasabi paste and whisk well.
4. Cool the dressing in the fridge until ready to serve.

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.

Ingredients

• 1 lb fresh, sashimi-quality fish, like salmon or yellowfin tuna, skinned and made into fillets
• 2 tsp extra-virgin olive oil
• 4 tsp soy sauce
• 2 tsp white sesame seeds
• ½ tsp thinly sliced chives

Method

1. Put the fish fillets in a freezer for 10 minutes to make them easier to cut.
2. Then lay them skinned side up with the thick end to your right and away from you.
3. Use a long sharp knife and tilt it to the left. Slice carefully towards you.
4. Divide the slices of fish evenly among 8 serving plates.
5. Drizzle each serving with about ¼ tsp olive oil and ½ tsp soy sauce.
6. Sprinkle sesame seeds and chives over the fish and serve immediately.