Start by heating a generous splash of olive oil in a frying pan over medium heat. Add the minced garlic and your mix of mushrooms (maitake, enoki, and shiitake) to the pan.

Cook everything together, stirring occasionally, until the mushrooms start to develop a slight golden color and the aroma of garlic fills your kitchen. Don’t rush this step! Letting the mushrooms caramelize a little really brings out their savory depth.

Once you see those beautiful golden edges on your mushrooms and smell the garlic, add salt and give everything a gentle stir. The salt helps draw out any remaining moisture while enhancing the natural flavors.

Mix soy sauce, miso paste, sake, and mirin together in a small bowl, then pour it into the pan.

Give it a mix and once the mushrooms are evenly coated, cover the pan with a lid and reduce the heat to medium-low for 4 minutes of steam-cooking.

After 4 minutes, remove the lid and turn off the heat.

Add black pepper and butter, stirring everything together while the residual heat melts the butter into a glossy coating.

Spoon the mushroom mixture generously over bowls of hot rice. Drizzle a bit of toasted sesame oil on top for aroma, then finish with sliced green onions and crispy fried onion bits for crunch.

Yes, it’s that easy!

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Start by trimming just the very bottom of the enoki mushroom stems. You want to keep as much of the mushroom as possible while removing any tough or discolored parts.

Gently separate the clusters into smaller bundles and place them in a large mixing bowl.

Drizzle with a small amount of olive oil and toss thoroughly to coat every strand.

Add the black pepper, soy sauce, grated garlic, powdered cheese, and dried herb mix to the oiled enoki.

Using your hands or tongs, toss everything together until each mushroom strand is evenly coated with the seasoning mixture.

Next, mix potato starch in to create the final coating.

The goal is to create a flavorful base coating that will crisp up beautifully during cooking.

Heat olive oil in a large skillet over medium heat, making sure it coats the entire surface. Spread your seasoned enoki mixture evenly across the pan, creating a single layer that covers the entire bottom.

You’re essentially creating one giant enoki pancake.

Once it’s spread out, cover the top with a sheet of aluminum foil or parchment paper, then place a flat, heavy object on top.

Something like a water-filled pot works great. Turn the heat to medium.

Once you hear that telltale sizzling sound, maintain the pressure for exactly 5 minutes. You’re listening for a steady, gentle sizzle.

Carefully flip the whole thing and repeat the same process for another 4 minutes to crisp the other side.

Remove the weight one final time and flip the enoki back to its original side. Sprinkle the shredded cheese evenly across the top.

Let the cheese melt slightly so that it adheres to the surface, then quickly flip once more so the cheese is now against the hot pan surface.

This creates a crispy, golden cheese crust that’s absolutely irresistible. Cook without the weight for just 1-2 minutes until the cheese is bubbly and golden brown.

Transfer your crispy enoki creation to a cutting board and slice it like a pizza into wedges.

Serve immediately with ketchup for dipping, or try it with chopped green onions and a squeeze of fresh lemon for a brighter flavor profile.

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Start by combining all sauce ingredients in a small bowl (sugar, soy sauce, rice vinegar, sesame oil, garlic paste, dried chili flakes, chopped green onions, and sesame seeds). Give everything a good stir and set aside to let the flavors meld while you prepare the mushrooms.

When I first tested this, I tried a bit more rice vinegar, but found the flavor most balanced when soy sauce and rice vinegar are equal parts.

Trim the root end of the enoki cluster as close to the base as possible. You want to keep as much of those delicate stems as you can.

Gently separate the mushrooms into bite-sized bundles with your hands, then lightly sprinkle with salt.

Here’s where my technique gets a bit unconventional: toss the mushrooms with olive oil first.

Then coat them thoroughly with potato starch.

I learned this trick through trial and error. At first, I tried coating the mushrooms directly with starch, but the coating wouldn’t stick properly and fall off during cooking.

Adding oil first creates a base layer that helps the starch cling to every surface of the mushrooms. This method transforms ordinary enoki mushrooms into impossibly crispy, golden clusters.

Heat your large frying pan over medium heat and add olive oil. I arrange the coated enoki in a single layer.

Then press down firmly with a spatula, aiming for a thin “mushroom pancake” and keep moving the spatula from one to another to ensure they’re all evenly crisped up.

Cook for 4-5 minutes per side, continuously pressing down to ensure even browning and maximum crispiness.

When both sides are a nice golden color and crispy, take the enoki out of the pan and let them cool down a bit. Since the press-frying can create cohesive clusters, you might need to gently separate them by hand or with kitchen scissors.

While they’re still warm, dip the crispy mushrooms into your prepared sauce.

Then arrange them over steamed rice.

Pour the rest of the sauce over the rice, along with any other tasty bits like green onions and chili flakes. Throw in a bit of black pepper at the end, and you’ve got a dish that’s about to become your new go-to.

The crispy, savory mushrooms and the tangy sauce over warm rice are absolutely divine.

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Pat the bone-in chops dry, then use a fork to pierce the surface every ½ inch on both sides. Give the fat edge a few extra pokes, then run the tip of your knife between the fat cap and the meat to snip any silver skin.

Pound the pork so that its thickness is approximately 2cm. This will tenderize it and help your pork pieces cook evenly.

Halve the asparagus, cut the carrots into batons, and trim the stems of the shiitake mushrooms. I also like to cut a decorative star on the cap of the mushroom, but this is optional.

To make the marinade, whisk together awase miso, light brown sugar, sake, mirin, sesame oil, grated apple, ginger, garlic, and water beforehand until combined so that the marinade is attached to the ingredients evenly.

Scoop the chops, shiitake mushrooms, asparagus, and carrots into a zip-top bag with the marinade. Press out the air and massage until every nook is coated.

Lay the bag flat in the fridge for about 4 hours.

Apple’s malic acid plus ginger’s protease soften muscle fibers, while koji-based enzymes in miso tackle collagen!

Line a sheet pan with parchment, lay the miso-marinated chops in the center, and scatter the shiitake, asparagus, and carrot sticks around them in a single layer.

Slide the tray into a 250°F (120°C) oven and roast for 35 minutes. The vegetables will soften and start to pick up a light tan edge-perfect groundwork for the high-heat finish coming up next.

When the 35-minute roast is done, crank the oven up to 425°F / 220°C. While you wait for it to reach the higher temperature, you can sear the pork.

Pour some neutral oil into a large frying pan, then heat it over medium until it’s nice and hot. It’s important not to overcrowd the pan, so if you don’t have a large enough pan you can sear each pork chop individually like I did.

It’s important that the pan is preheated thoroughly, since we only want to brown the surface, not cook it any further.

Once the pan is fully heated, sear the first side for a full minute, flip, and sear the second side for another minute.

Finish by tipping the chop onto its side and sear the fat, rotating until the edges are nicely browned.

Transfer the chops to a plate and tent loosely with foil for 10 minutes. This short break evens out the internal temperature and lets the juices thicken and settle back into the meat.

Your oven should (hopefully) be preheated by now, so return the tray of vegetables back to the oven for another 8-10 minutes until the shiitake caps blister, asparagus tips bronze, and carrot edges look candy-sweet.

Unwrap the chops, put the roasted vegetables next to them, and add a finishing touch: shichimi for a little heat, a bit of yuzu zest for some brightness, or finely chopped shiso leaves for a fresh boost.

Other great toppings include toasted sesame, ground sansho, or any citrus zest you like.

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Combine all the marinade ingredients in a container, bowl, or sealable bag.

Then, cover the beef and put it in the refrigerator for 30 minutes to marinate.

The 30-minute marinating time allows the ginger’s protease enzymes to break down the protein structure, making the meat more tender – just be careful not to let it marinate too long, it can make the meat mushy.

Heat oil in a frying pan over medium heat. Once it’s hot, add the julienned ginger and stir-fry it for about 30 seconds, just until it’s fragrant.

Then add the marinated beef and marinade along with roughly cut maitake (or shiitake) mushrooms, and stir-fry it until the beef is cooked through. Take it off the heat and put it to the side.

Cook your soba noodles according to package instructions, using a large pot with plenty of water (at least 1 liter per 100g of noodles) to prevent sticking and ensure even cooking.

Use a larger pot than you think you need. The extra space prevents boil-overs and maintains a consistent water temperature, essential for achieving the perfect texture.

In a medium saucepan, mix together dashi stock, salt, soy sauce, mirin, sugar, and oyster sauce. Bring it to a boil, then turn it down to a simmer.

Remember to adjust the seasoning at this point. Once the sauce is thickened, it becomes harder to incorporate seasonings evenly, so it’s always better to get the taste right before adding the slurry.

In a small bowl, mix potato starch with cold water just before use. Turn off the heat completely under the soup. Pour the slurry in a thin, steady stream while stirring constantly, then return to medium heat while continuing to stir.

Starch begins to thicken at 70°C (158°F). Turning off the heat before adding prevents instant clumping, while stirring during reheating ensures even thickening throughout the soup.

Bring the thickened soup back to a gentle boil. Beat two eggs thoroughly in a separate bowl.

Add the eggs in thirds, allowing the soup to return to a simmer between each addition.

This technique prevents the temperature from dropping too dramatically, ensuring the eggs form delicate strands rather than dissolving into the broth.

Rinse the cooked soba thoroughly under cold water to get rid of excess starch, then quickly pour hot water over them to reheat.

Divide the warm soba between two bowls. Ladle the egg-enriched soup over the noodles, then top with the reserved beef and mushrooms.

Add your garnishes – green onions, grated ginger, and tempura flakes – just before serving.

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First, cut the salmon fillets (skin-on or skinless) into bite-sized chunks.

Sprinkle salt over the salmon pieces and let them sit for 10 minutes.

Salt tightens the protein structure of the salmon while drawing out water and trimethylamine compounds responsible for that fishy odor. If you want to get even better results, you can add a splash of sake to this step, as alcohol helps dissolve odor-causing compounds more effectively.

While you wait, be sure to measure out all the ingredients and divide them by the time you add them! Smooth and timely cooking is very important for fried rice!

After 10 minutes, pat the salmon dry with paper towels to get rid of any moisture and odor compounds.

Then, lightly dust the salmon pieces with cornstarch.

If you want to get perfect results, use refrigerated Japanese rice. When rice is cooked fresh, it’s got a lot of moisture, and the starch granules are all swollen up. If you refrigerate it overnight, the starch will retrograde (crystallize), which makes the grains less sticky. This makes it perfect for fried rice.

Start by heating your wok over medium-low heat, and then add your cooking oil (if you want more intense flavor, you can use lard).

Cook the dusted salmon skin-side down, along with the ginger and mushrooms. The gentle cooking lets the fat render from the skin, so the salmon cooks through without getting tough or dry.

When the salmon is cooked on both sides, crank the heat up high and move the cooked ingredients to the side of the wok. Just crack the eggs into the empty space and scramble them until they’re half-cooked.

Add the rinsed, drained rice to the scrambled egg.

Then add the dashi granules, chicken bouillon powder, the white part of the Japanese leek (or a regular leek), and the smoked paprika powder (my secret ingredient to add depth with its smoky aroma and sweetness!). Mix everything together so the egg covers the rice grains. Keep the wok on the heat without tossing it too much – home stoves don’t generate enough heat to keep the wok at a steady temperature when you lift it up too frequently.

When the rice is fluffy and mixed with the eggs, pour soy sauce around the wok rim instead of on top of the rice.

Add butter, sugar, salt, and white pepper. For the salt and pepper, taste as you go and adjust the amount to your liking. I added ¼ tsp and ⅛ tsp respectively.

The fat in butter adds a richness that pairs great with salmon, and the slight sweetness of sugar balances out the savory flavors. White pepper provides subtle heat without visual interruption or the stronger aromatic profile of black pepper.

Once everything’s mixed together, add lemon juice and a bit of sesame oil, then take it off the heat right away. Give it a stir to mix it all together, using the residual heat.

Garnish with white sesame seeds and chopped mitsuba (Japanese parsley) just before serving.

If you can’t find mitsuba, you can substitute it with chopped shiso leaves (perilla) or green onions. If you want to mix things up a bit, you could try topping it with shichimi togarashi (Japanese seven-spice blend), a drizzle of chili oil, or even some crispy garlic chips.

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Start by thinly trimming the bottom of the bok choy stem, then make a crosswise incision. This helps the vegetables cook evenly, reduces blanching time and makes it easier to separate the leaves from the core later.

Bring water to just before boiling, and add salt. The ideal temperature is just below the boiling point. This heat can preserve the bok choy’s texture and vibrant color while still softening the fibers.

First, immerse only the thicker stems for 30 seconds, as they’re denser and require a little more cooking time. Then add submerge the rest of the tender leaves and continue blanching for an additional 15 seconds. This two-stage blanching method makes sure the texture is perfect all the way through-crisp stems without overcooked leaves.

Then, put the blanched bok choy in an ice water bath to stop the cooking process. This “shocking” technique keeps the bright green color.

After cooling completely, gently squeeze the bok choy to remove excess water. Excess moisture will dilute the flavorful dressing and potentially make your final dish watery.

While the bok choy cools, gently rinse the enoki mushrooms under cold running water to remove any growing medium residue.

Trim away the tough base of the enoki cluster, then separate the delicate strands.

For the umeboshi plums, remove the pits and finely chop them until you have a paste-like consistency.

Once the bok choy has cooled enough to handle, squeeze it well and pat dry with paper towels. Excess moisture is the enemy here!

Starting from the base we cut earlier, peel the leaves apart by hand, then cut roughly in half with a knife to separate the tender leaves and thick stems. This will create textural contrast in the final dish.

In a saucepan, combine the dashi stock, mirin, salt, soy sauce, and let it boil for about 1 minute. Then, add the enoki mushrooms and gently simmer this mixture over low-medium heat for about 1-2 minutes.

Turn off the heat and add the bok choy to the pan. Give it a quick mix and and then remove it from the stove.

Transfer the warm mixture to a mixing bowl and allow it to cool for 2-3 minutes.

Once slightly cooled, crush the bonito flakes into the bowl-these will partially dissolve, adding another layer of umami complexity.

Now, add the pasted umeboshi and wasabi paste. Store-bought wasabi paste contains volatile compounds that dissipate quickly, especially when heated. Adding it at this last stage preserves its characteristic pungency and aroma.

This versatile wasabi-ae can be enjoyed two ways: serve immediately while still warm for a comforting side dish, or refrigerate for at least 30 minutes for a refreshing cold option. If you go for the cold option, you can add wasabi paste right before serving for a more pronounced flavor.

Upon serving, garnish with a sprinkle of toasted sesame seeds and crushed nori seaweed. Enjoy!

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Combine all the soup base ingredients in a large pot and give it a good stir.

Then, add the sliced pork, aburaage (fried tofu), and vegetables.

Put a lid on the pot and turn the heat to medium. Let everything cook together until the Napa cabbage becomes tender and the pork is cooked through, which should take about 10 minutes.

The cabbage will release its natural sweetness into the broth during this time.

Once the vegetables have reached your desired tenderness and the pork is fully cooked, add in the freshly grated daikon radish. Finish by drizzling with toasted sesame oil, sprinkling with chopped green onions, and adding a generous grind of black pepper.

Serve in individual bowls while it’s still hot. Each person can add their own touch by using yuzu kosho (citrus chili paste) or shichimi togarashi (seven-spice powder) to suit their own heat preference.

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Place the kombu in a large pot and cover with cold water. Let it steep at room temperature for at least 30 minutes to get the most out of the umami flavor.

Add the drumsticks to the pot and heat over medium heat until it’s almost boiling. When small bubbles appear around the edges, remove and discard the kombu.

Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.

Now, add the pumpkin and carrots to the pot. These dense vegetables need more cooking time to get tender and soak up that broth. If you plan to use other hardy root vegetables, add them here.

Cover and simmer over low to medium heat for about 5 minutes.

Add the rest of your vegetables, shrimp, seasonings, and cheese to the pot. Give it a gentle stir to mix everything together, but be careful not to overdo it and break up the ingredients.

Cover and simmer for another 5-10 minutes or until the shrimp and chicken are cooked through. The vegetables should be tender but still hold their shape.

Pour the hot pot into individual bowls, making sure each one has a good mix of proteins, vegetables, and broth.

When you’re done with all the ingredients, cook the ramen or udon noodles in a separate pot following the package instructions. Drain and rinse them under water to get rid of the excess starch, then toss them into the rest of the curry broth.

This hot pot finish will transform the leftover broth into a satisfying noodle course.

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