i. Use a spoon to scoop out the seeds and pulp from the center of the kabocha.

ii. Lay your squash on a stable cutting board and use a sharp knife to shave off the tough green skin in downward strokes.

iii. Once peeled, chop the flesh into large, irregular chunks.

i. Preheat the oven to 180℃ (356°F). Toss bread cubes with olive oil, salt, dried herb mix, and melted butter. Fold in thin ribbons of tender kabocha peel.

ii. Spread in a single layer and bake on an upper rack for 10 minutes until golden and crisp.

i. While we wait for the oven, melt unsalted butter over medium-low heat. Add the thinly sliced onion and salt. Cook, stirring, until the onion turns translucent and sweet but not browned. Stop just before golden.

ii. Stir in the kabocha chunks with another pinch of salt. Toss for 1-2 minutes to coat in butter and start softening the surface. Seasoning now helps the squash absorb salt evenly later and prevents flat tasting purée.

iii. When the edges start to break, add water.

iv. Cover and simmer on low for 10-15 minutes until the pumpkin crushes easily with a spoon. Keep the bubbling gentle to preserve color and a fresh, sweet aroma.

v. If liquid reduces too fast, add a splash of hot water to maintain a shallow “just-covered” level.

i. Take the pot off heat and blend with a blender (or immersion blender), starting low and moving to high, sweeping the head across the pot to catch fibers.

ii. When smooth, add cold unsalted butter and blend 20-30 seconds more to micro-emulsify for gloss and body.

i. If you want the kind of texture that makes guests ask “Did you really make this at home?”, pour your blended soup through a fine-mesh strainer or chinois into a clean pot.

ii. Use the back of a ladle or spoon to press the puree through, leaving behind any lingering fibers or skin fragments. Yes, it’s an extra dish to wash, but the payoff is soup so smooth it coats a spoon in a glossy, unbroken ribbon.

i. Return the soup to a clean pot and stir in heavy cream and milk (you can use half and half if it’s available). Warm gently over low heat until steamy and slightly thickened, but do not boil.

ii. Add another pinch of salt and a sprinkle nutmeg. Set the heat to low and let the soup barely simmer, about 3-5 minutes. Stir occasionally to prevent a skin from forming.

Once dairy enters the pot, high heat is your enemy. Boiling causes the milk proteins to curdle and the cream to separate into greasy puddles. Keep it at a lazy simmer.

iii. Turn off the heat and dissolve white miso. Make sure to taste test at this point!

i. Ladle the hot soup into warmed bowls. Crack white pepper over the surface, scatter a handful of those kabocha-skin croutons on top, and finish with a pinch of chopped fresh parsley for a pop of green against the orange.

i. Salt the cucumbers (julienned) with about 2% by weight and let them sit for 5-10 minutes.

ii. After the time’s up, squeeze the cucumber strips firmly in your hands to wring out the excess water. You’ll be amazed at how much liquid comes out.

If you’re working with thick American cucumbers instead of slender Japanese ones, slice them lengthwise first and scoop out the seeds with a spoon. English cucumbers (the long, seedless variety) work beautifully here and need less prep time since they’re naturally less watery.

i. In a chilled metal bowl, break apart your imitation crab into thin, crab-like strands. Dampen your hands slightly with cool water first (this prevents the sticky crab from clinging to your fingers and makes the whole process smoother). Gently pull each stick apart lengthwise.

ii. Mix all the dressing ingredients (mayo, lemon juice, Japanese soy sauce, dashi granules, and wasabi paste with drained cucumber and sweet corn kernels. Mayo’s fat + salt + acid give mild kani-kama real stage presence, while fat mellows wasabi’s sharp heat so the aroma lingers without the painful punch.

iii. instead of stirring with a spoon (which crushes everything), use chopsticks or a fork to lift and fold the ingredients together. Rotate the bowl as you work, creating gentle lifting motions that coat everything evenly without breaking the delicate textures.

i. Right before serving, crack on black pepper and drizzle toasted sesame oil. The pepper wakes up the sweetness and the sesame oil sends a nutty aroma.

ii. Taste and adjust salt or lemon to balance if needed.

Start by dicing your tomatoes into bite-sized pieces.

Sprinkle them generously with salt. Let them rest in a bowl or lounge in a colander for about 10 minutes, just enough for their juices to drip and flavors to concentrate.

Meanwhile, thinly slice cucumbers (aim for 2mm thickness).

Then, give them their own salt rub. Massage gently, then set aside to sweat out excess water.

While we wait, combine the sliced shiso, soy sauce, rice vinegar, sugar, toasted sesame oil, and ground sesame seeds in a small food processor.

Pulse until the mixture forms a smooth, emerald-green dressing with tiny flecks of shiso throughout.

The toasted sesame oil adds a rich, nutty depth that balances the bright acidity of the rice vinegar.

After 10 minutes, you’ll see pools of liquid around your salted vegetables. Discard all the liquid that has accumulated. For the cucumbers, take this step further: gather them in a clean kitchen towel and gently squeeze to remove every last bit of moisture.

Combine the prepared tomatoes and cucumbers with any additional fresh summer vegetables (I used sweet corn kernels, edamame, and shredded shiso leaves) in a serving bowl.

Just before serving, drizzle the shiso-sesame dressing over the vegetables and toss gently to coat.

Serve immediately and enjoy!

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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 removing the pits from the umeboshi (pickled plums) and finely chopping the flesh with a knife until it forms a smooth paste. If you can’t find whole umeboshi, store-bought ume paste is a convenient alternative and works well for this recipe.

Look for it in the Japanese section of Asian grocery stores, or you can find it online. The homemade paste from whole umeboshi tends to have a more complex, nuanced flavor.

In a mixing bowl, combine the paste with toasted sesame oil, soy sauce, miso, rice vinegar, and honey. Whisk everything together until smooth and well-incorporated.

Refrigerate the dressing until you’re ready to use it.

Cut the cucumber diagonally into thin slices. The increased surface area makes it easier to julienne.

Then stack and cut them into fine matchsticks.

Sprinkle with a pinch of salt, toss, and let sit for about 10 minutes to draw out excess moisture.

Remove the tough white tendon (also called the sinew) from each chicken tender. Make shallow cuts along both sides of the sinew, cutting about halfway through the length of the tenderloin. This creates access points that make removal much easier.

Flip the tenderloin so the sinew faces down against your cutting board. Hold the sinew firmly with your non-dominant hand. If it’s slippery, grip it through a paper towel for better control. Now use the back (spine) of your knife, not the blade.

Place the spine of the knife against the sinew and scrape it along the cutting board while maintaining downward pressure. Move the knife in quick up-and-down motions as you work from left to right.

This motion prevents the meat from tearing and ensures clean separation.

If you find the sinew removal challenging, don’t worry. You can remove it after cooking when the meat is easier to handle. Simply shred the cooked chicken by hand and pick out any tough pieces you encounter.

First, use a knife to carefully shave around the cap (the area around the stem), removing the tough outer layer while being careful not to cut into the seed cavity.

Then, trim off the tough stem end of each okra pod.

Bring a pot of water to a rolling boil and add salt. This helps the okra retain its vibrant green color during cooking. Add the okra and blanch for exactly 2 minutes.

Blanching serves multiple purposes: it brightens the color, improves the mouthfeel, and reduces the natural mucilage that can make okra unpleasantly slimy. The brief cooking time also helps the okra absorb flavors better while maintaining its distinctive texture.

Immediately transfer the blanched okra to an ice bath.

Return the pot to a boil, then turn off the heat and add a splash of sake. Immediately add the chicken tenderloins.

Cover with a lid, and let them poach gently in the residual heat for 7 minutes.

After 7 minutes, transfer the chicken directly to the ice bath alongside the okra.

Squeeze the salted cucumbers thoroughly to remove excess moisture. This step is important to avoid a watery final dish.

Slice the blanched okra, then shred the poached chicken by hand. Combine the cucumber, okra, chicken, and shiso leaves in a bowl, and toss well with the chilled dressing.

Transfer to your serving plates and finish with a sprinkle of sesame seeds, freshly cracked black pepper, and delicate sprouts for color and a mild peppery bite.

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Place the edamame in a bowl and generously sprinkle coarse salt over them.

Using both hands, vigorously rub the salt into the pods. This “salt massage” serves a purpose far beyond simple seasoning.

It removes the fine fuzz (trichomes) from the pod surface, creating a smoother texture. If this fuzz remains, it creates an unpleasant, grainy texture that detracts from the overall experience.

If you have a minute to spare, I really recommend using kitchen scissors to cut about 1-2 mm off both ends of each pod. These small cuts allow the flavor to penetrate the beans more deeply. Don’t worry about cutting the beans inside; the pods are sturdy enough to protect them.

Bring a pot of water to a full, rolling boil before adding salt (aim for a salt concentration of about 4%). This concentration is the “sweet spot” for enhancing the beans’ natural sugars without drawing out too much moisture.

Add the edamame all at once a long with the salt used for rubbing. Turn the heat back up to high, then reduce it slightly so the water stays at a vigorous boil without spilling over.

Cook for 3-5 minutes, tasting one pod around the 3-minute mark. You should feel slight resistance when you bite into it. Then, let the residual heat finish cooking it off the stove.

For large pods with firm texture, aim for about 5 minutes, for or smaller pods or softer texture, 3+ minutes works well.

Overcooking is the enemy because it creates mushy, waterlogged beans. Stir the beans occasionally during cooking to ensure even heat distribution.

Immediately drain the cooked edamame through a colander, removing as much cooking water as possible. It is critical that you never rinse them with cold water or use an ice bath. These methods will wash away the salt and umami that were carefully built up, leaving you with watery, bland beans.

Instead, spread the drained edamame on the colander and use a fan to cool them quickly. This quick cooling prevents overcooking from residual heat while preserving their vibrant green color.

Even if serving warm, a quick 10-20 second fan session helps set the color. Taste and adjust seasoning with a pinch of coarse salt if needed.

Keep in mind that edamame can sometimes taste a bit bland when it’s hot, but it gets really tasty as it cools, so don’t go overboard with the salt from the beginning.

The umami and saltiness of the seawater-like flavor that fills the inside pods is simply irresistible.

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Start by combining all your sauce ingredients (soy sauce, sake, mirin, honey, apple juice, whole grain mustard, and grated garlic) in a small bowl and whisk until smooth.

It’s important to have this ready before you start cooking because the glazing step is quick.

Hold each spear with one hand near the bottom and the other about halfway up the stalk. Apply gentle pressure with your thumb at the base while bending. The asparagus will naturally snap at the point where the tough, fibrous portion meets the tender part.

This usually happens about 2-5 cm from the bottom, and it’s nature’s way of showing you exactly where to cut.

After snapping off the tough ends, place the asparagus on your cutting board and use a peeler to remove the outer skin from the bottom 3-5 cm of each spear.

Lay a slice of pork belly diagonally on your work surface at a 45° angle, then place asparagus parallel to the bottom of the cutting board with the base placed over the bottom of the pork. The tip should be on the right side of the meat.

Start by folding the meat over the bottom end to make a closed end. This keeps the asparagus from sliding out while it’s cooking.

Then, roll the asparagus while holding the pork belly tightly. The meat should wrap snugly around the spear in overlapping spirals with the tips unwrapped, poking out the top.

Immediately after wrapping each piece, season with salt and pepper, then dust lightly with cornstarch.

Heat oil in a large pan over medium-high heat. Place each wrapped asparagus with the seam facing down to stop them from unravelling. Cook until all sides are a rich golden-brown color, turning carefully to make sure they all brown evenly.

When you turn the asparagus rolls, hold them by the green tips instead of the pork-wrapped part. This helps the meat stay wrapped and keeps everything in place.

Once your asparagus rolls are beautifully browned all over, remove excess fat from the pan with a paper towel. Pour in your prepared sauce mixture and gently shake the pan to distribute it evenly. The sauce will bubble and reduce, transforming into a glossy coating.

Watch the sauce. It will get thicker and shinier, usually in 1-2 minutes. When it coats the back of a spoon, you’re ready for the final touch.

Remove the pan from heat and add butter, swirling until it melts completely and creates an incredibly glossy, restaurant-quality glaze.

Quickly fry eggs sunny-side up in a separate pan, seasoning with salt and pepper. Toast several slices of baguette until golden and crispy using your oven’s broiler or a toaster.

Arrange the glazed asparagus rolls on your serving plate, top with the sunny-side up eggs, and sprinkle with sesame seeds. Drizzle any remaining glaze from the pan over the dish and enjoy!

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Begin your tempura by measuring cold water into a pitcher and placing it in the refrigerator for 20-30 minutes. For carbonated water, keep the bottle chilled and unopened until you’re ready to mix your batter.

Take cornstarch and cake flour and sift them together in a medium bowl. This sifting process removes any lumps and incorporates air into the dry ingredients.

Once combined, transfer the mixture to the freezer for 20-30 minutes.

Choosing the right flour is key to getting the perfect tempura texture. Cake flour has less protein than all-purpose or bread flour. Since there’s less protein, gluten isn’t as well-developed, so you end up with a delicate, light coating instead of a chewy, heavy one.

And when you mix it with cornstarch, it reduces the gluten even more while adding a nice, crunchy texture to the final product.

Once your ingredients are chilled, get your frying oil ready. Pour neutral cooking oil with a high smoke point (I always use rice bran oil) into a pot that has a thick bottom. Make sure the oil is at least 2 inches deep. Preheat the oil to 180°C (356°F).

A contactless cooking thermometer gives you a fairly accurate reading, but if you don’t have one, try this traditional method:

• Drop a small amount of batter into the oil.
• If it sinks halfway and then immediately rises to the surface with a gentle sizzle, your oil is at good temperature.
• If it browns too quickly, your oil is too hot.
• If it sinks without bubbling vigorously, it’s too cool.

When you’re ready to cook, combine your chilled water and sparkling water in a cold bowl. Add an egg yolk and whisk gently until just combined.

Add your chilled flour mixture to the liquid in three separate additions, gently folding with chopsticks after each addition. The key is minimal mixing – just enough to combine the ingredients.

Tempura batter begins developing gluten the moment liquid touches flour, even at cold temperatures. The longer it sits, the chewier and denser your tempura becomes.

Place ice cubes in your batter bowl, being careful to position them where they won’t be scooped up with the batter. This maintains the crucial cold temperature throughout the frying process.

Just before frying, prepare your asparagus by snapping or cutting off the woody base (about 1cm or ½ inch from the bottom). For thicker stalks, use a vegetable peeler to remove the tough outer skin from the lower third of the stalk.

If you can, try not to cut the asparagus into pieces. When you cut them, you make openings where moisture can escape during frying, which makes the vegetable less juicy and less aromatic. But if your pot is too small to accommodate the whole like mine, just cut the asparagus in half.

Thoroughly pat the asparagus dry with paper towels. Next, lightly dust each stalk with flour, ensuring even coverage from tip to base. This critical step creates a barrier between the vegetable’s moisture and the batter, allowing the coating to adhere properly without slipping off during frying.

Working with a few stalks at a time, quickly dip each floured asparagus into the batter, allowing excess to drip off for a second. Carefully place them in the hot oil, separated from each other.

Asparagus cooks quickly, so you just need to fry it for about 90 seconds. When you first add the asparagus to the oil, let it cook undisturbed for about 30 to 45 seconds.

You’ll see tiny bubbles forming around it and hear a lively sizzling sound. This is the perfect rate of water evaporating. Then, gently roll each piece using chopsticks or cooking tongs for the remaining time to make sure they cook evenly.

The batter should be a light golden-brown, and the asparagus should stay vibrant green.

Once cooked, immediately transfer to a wire rack positioned over a container. This allows excess oil to drain while maintaining the coating’s crispness. Serve immediately for the best texture and flavor.

For the best experience, I recommend serving asparagus tempura with high-quality sea salt to enhance its natural sweetness.

Alternatively, prepare a classic tempura dipping sauce.

Asparagus tempura also makes an excellent addition to tempura soba or tendon.

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Tear the washed leaves into large bite-sized pieces instead of cutting them with a knife. Tearing it along the natural fibers creates uneven surfaces that better absorb the flavorful sauce.

Place the torn cabbage in a large bowl and sprinkle with salt. Using clean hands, gently massage the salt into the leaves.

Let the salted cabbage rest for 10-15 minutes. Too short and the cabbage won’t release enough moisture, too long and it will become too soft and lose its refreshing crunch. You’ll know it’s ready when the cabbage volume has noticeably reduced and water has pooled at the bottom of the bowl.

While the cabbage is resting, make your shiodare sauce. In a small saucepan, mix together water, garlic paste, ground black pepper, fine sea salt, sugar, lemon juice, chicken bouillon powder, honey, and toasted sesame oil.

Heat the mixture over low heat and allow the sauce to simmer gently for about 2 minutes.

In a small bowl, create a slurry by thoroughly mixing potato starch with cold water until completely smooth.

Whisk the sauce continuously as you slowly pour in the slurry in a thin stream. This keeps lumps from forming. Keep stirring until the sauce gets a little thicker. You want it to coat the back of a spoon, but still flow easily, like maple syrup.

Once thickened, immediately remove from heat to prevent over-thickening. Set aside to cool slightly while you finish preparing the cabbage.

Go back to your salted cabbage, which should have released a significant amount of water by now. Gently, but firmly, squeeze the cabbage with your clean hands or a clean kitchen towel to get rid of the extra water.

No need to wash or rinse the cabbage here, just transfer it straight to a clean bowl. Pour the warm (not hot) sauce over the cabbage and, using clean hands or kitchen tongs, gently toss to ensure each piece is well coated.

The slightly warm sauce will be absorbed more readily by the cabbage, enhancing flavor penetration.

The shiodare cabbage can be enjoyed immediately, but for best results, cover and refrigerate for at least 30 minutes. This resting period allows the flavors to fully develop and marry, resulting in a more complex taste profile.

Just before serving, sprinkle with toasted sesame seeds.

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Begin by chilling your water properly. Measure fresh water into a container and refrigerate it for 20-30 minutes until thoroughly cold. If you’re using sparkling water for extra lightness, keep the bottle sealed in the refrigerator until the very last moment before preparing your batter.

The temperature of your water is key to making great tempura. When the water is ice-cold, it inhibits the gluten development in the flour. When you drop this chilled batter into hot oil, it creates a steam reaction that gives that signature airy, crispy coating.

Sift the cornstarch and cake flour together in a bowl, making sure they’re fully combined.

To further prevent gluten formation, put this dry mixture in the freezer for 20-30 minutes before use.

Once the chilling time is over, heat your oil to the proper temperature. For lotus root tempura, cut to standard thickness (5mm – 1cm), maintain the oil at 175°C (350°F) for optimal results.

In a well-chilled bowl, combine your refrigerated still water with carbonated water.

The carbon dioxide bubbles in sparkling water introduce additional air pockets that create an even more delicate, lacy texture.

Add a fresh egg yolk and whisk, just enough to integrate the egg without creating excess foam.

Add your chilled flour mixture gradually, about one-third at a time. Use chopsticks to mix with a light touch, using just a few strokes between additions.

The batter should look a bit lumpy and uneven, which is exactly what you’re going for. Don’t go smoothing out the batter-those lumps are what make this tempura special.

The chemistry of the batter changes quickly after mixing. Every minute, more gluten develops, making the coating progressively heavier and chewier. Make your batter only after your oil is heated and your lotus root is ready.

If you’re dealing with delays, adding a few ice cubes to the batter can slow down gluten development for a bit.

Just be careful not to accidentally put ice into your frying oil, as that can cause vigorous splattering.

As your oil approaches the correct temperature, get your lotus root ready. Give the outside a good scrub under cool running water, and then peel off the brown skin completely using a vegetable peeler.

If you purchased your lotus root already peeled and in water, drain the water and dry the surface before cutting.

Slice the root into rounds, about 5mm – 1cm thick, to get that signature crunch and the slightly starchy interior that makes lotus root tempura a Japanese favorite.

Dry the surface of each lotus root slice with kitchen paper.

Then, dust them with a light layer of flour, shaking off the excess. Don’t forget to clear off any extra flour from the signature holes – a chopstick or a finger works great for this – to keep the unique lotus root pattern and prevent clumping when you fry them.

Once the oil is at 175°C (350°F) and the batter is freshly mixed, dip each lotus root slice individually.

Slide each piece into the oil gently, moving your hand away from your body to prevent splatter. Maintain adequate space between pieces-overcrowding causes temperature drops and may result in pieces sticking together.

Observe the bubbling pattern around each piece as a cooking indicator. Initially, you’ll see energetic, large bubbles. As moisture evaporates and cooking progresses, these bubbles become progressively smaller and less frequent. When the bubbling significantly diminishes, your tempura is likely ready.

Thicker lotus root slices (1cm) require approximately 4 minutes until they reach a pale golden hue. Thinner slices (5mm) need only 3 minutes. Perfect tempura maintains the lotus root’s distinctive crunch while adding a delicate, crisp exterior coating.

After you’re done frying, move the pieces right off to a wire rack. Steer clear of putting them straight on paper towels to avoid sogginess.

Enjoy it with high-quality sea salt, tempura dipping sauce, or part of your tendon!

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