i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

i. Gently wash your cold leftover rice in cool water to remove any gummy starch.

ii. Then drain thoroughly before transferring to your serving bowl.

i. Arrange all your toppings over the clean rice: umeboshi plum, instant dashi granules, katsuobushi (bonito flakes), shredded nori seaweed, finely shredded shiso leaf, salt, sesame seeds, wasabi, and a sprinkle of tenkasu (crispy tempura bits).

ii. Don’t worry about perfect placement! Ochazuke is meant to be rustic and personal.

i. Pour chilled green tea directly over the arranged toppings and watch as the flavors begin to meld.

ii. For extra refreshment on sweltering days, add a couple of ice cubes, but remember that too much ice will dilute the overall flavor.

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 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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Whisk together the sauce ingredients (soy sauce, mirin, sake, ketchup, sesame oil, honey, grated garlic, chicken bouillon powder, grated onion, grated apple, grated ginger, and chili powder) until smooth.

Use half of this sauce to marinate your thinly sliced beef for 10 minutes, ensuring each piece is well-coated.

Make sure to only use HALF of the sauce and save the rest for later.

Why marinate thin beef?

The real pepper rice doesn’t marinate the meat, but the marinade penetrates the thin slices quickly, infusing them with layers of flavor that develop beautifully during cooking.

The grated apple and onion not only add sweetness but also contain natural enzymes that help tenderize the meat.

Place your cooked rice (feel free to use leftover rice) directly in the center of a large frying pan and generously grind fresh black pepper over the rice. This is your chance to make it truly “pepper” rice, so don’t hold back!

Top with well-drained corn kernels, chopped green onions, and a pat of butter right on the rice. Arrange the marinated beef around the rice, creating a ring that will cook evenly.

Cover the pan and cook over medium heat for 5 minutes.

Remove the lid and pour the remaining sauce over the rice. Season with a pinch of salt.

Increase the heat to medium-high and start mixing everything together. This will allow the bottom layer to develop those coveted crispy bits.

The moment you pour in that sauce, you might think, ‘Wait, this seems too watery! Is my rice about to turn into mush?’ Take a deep breath. We’re about to transform this into something amazing.

Once the moisture has evaporated and you can smell the toasty aroma, remove it from the heat.

Sprinkle dried parsley over the top for a pop of color and freshness, and add extra green onions if you’re feeling generous.

The dish is ready to serve directly from the pan! Part of pepper rice’s charm is that communal, sizzling presentation that brings everyone together around the table.

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To start, sprinkle a few pinches of salt on beef tongue slices and set them aside.

Then whisk together all the sauce ingredients (Japanese leek, toasted sesame oil, lemon juice, honey, soy sauce, salt, miso, black pepper, grated garlic, and chicken bouillon powder) until they’re well combined.

Let this mixture rest for 10 minutes so the flavors can get to know each other.

Add beef suet (or cooking oil) to your pan and heat over high heat until it’s properly preheated. This high-heat approach is essential for achieving the signature char that makes gyutan so irresistible.

Place sliced beef tongue in the hot pan and sear for 1 minute to 1 minute and 30 seconds, depending on thickness. For my 5mm slices, this range was perfect. You’re looking for visible browning and the appearance of meat juices on the surface.

The goal here is achieving proper Maillard reaction, that beautiful browning that creates complex, savory flavors essential to authentic gyutan. You want a high-temperature sear on the outside while keeping the interior from overcooking. As juices appear on the surface, gently blot them with a paper towel (which is very important!).

Turn the tongue slices and cook for just 30 seconds more. Resist the urge to cook longer! Overcooking will result in a tough, chewy texture that defeats the purpose of this dish.

For those wanting an extra smoky flavor, you can finish with a blowtorch for a few seconds, though this is completely optional and more for dramatic presentation.

Serve rice in individual bowls and add a small amount of sauce directly to the rice, allowing it to soak in slightly. Top with the seared beef tongue, then generously spoon the remaining sauce over everything.

Finish with a small dollop of wasabi and a sprinkle of toasted sesame seeds.

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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 with fresh mentaiko, looking for vibrant red or pink roe with firm, intact membranes. Using kitchen scissors, carefully cut along the membrane to open the mentaiko sac.

Gently separate the roe from the thin outer skin without tearing the membrane using a spoon. But don’t discard it! You can enjoy it separately as a chef’s treat.

In a small mixing bowl, combine the separated mentaiko roe with Japanese mayonnaise, soy sauce, and dashi granules.

Mix gently but thoroughly until the ingredients are fully incorporated into a creamy, coral-colored spread. The consistency should be smooth but still have some texture from the tiny mentaiko eggs.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

For a mess-free approach, lay a piece of plastic wrap on a flat surface and place your rice portion in the center. The plastic creates a barrier that prevents sticking while allowing you to shape the rice easily.

Remember to sprinkle salt on the rice before wrapping to ensure proper seasoning.

Spoon the mentaiko-mayonnaise mixture into the rice indentation you’ve created. The amount will depend on your preference, but typically 1-2 tablespoons provides the perfect rice-to-filling ratio.

The mentaiko should be evenly distributed but concentrated in the center of your onigiri.

If you’re using a mold, cover the filling with the rest of the rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

Consider sprinkling a pinch of salt over the top surface for enhanced flavor.

If you’re shaping by hand, fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, oval, or round shape, taking care to keep the filling inside.

Just before serving, wrap your onigiri with a strip of nori seaweed.

This timing is crucial-wrapping too far in advance will cause the crisp nori to absorb moisture from the rice and become chewy. For the best textural contrast, apply the nori immediately before eating.

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While you wait for the salmon, melt butter with olive oil together in a frying pan over low heat. Once the butter has melted, add the minced garlic and continue cooking on low heat.

Watch carefully as the garlic transforms from its raw white color to a beautiful golden brown.

When the garlic has reached the ideal golden color, add the rice to the pan. Immediately pour the sake (or dry white wine as an alternative) over the rice. Use a spatula to break up any clumps, making sure each grain is coated with the aromatic garlic-infused oil.

At this point, increase the heat to medium.

Once the rice and garlic have thoroughly combined, season with salt, black pepper, and fresh parsley. Continue mixing to distribute the seasonings evenly throughout the rice.

Allow the rice to cook until the grains have separated and some parts begin to develop a slight crispness. Next comes the flavor-sealing final touch – pour soy sauce down the side of the pan rather than directly onto the rice.

This technique allows the soy sauce to heat quickly against the hot pan before it reaches the rice, developing more complex flavors.

Mix everything thoroughly to incorporate the soy sauce evenly throughout the dish. Then turn off the heat and let the rice stand in the pan until serving.

5 minutes before the salmon is finished resting with the salt, heat a pan over medium heat and add olive oil. Throw in your asparagus, along with a bit of salt and pepper. Fry for 4-8 minutes depending on the thickness, then add the enoki mushrooms and stir fry for a further 1-2 minutes.

Delicate varieties of mushrooms like enoki, only takes 1-2 minutes. If using other kinds of mushrooms, add them to the pan earlier to allow enough time to cook together with the asparagus.

Once cooked, transfer to a warm plate. We will reuse the pan, so turn off the stove and save the pan for later.

After the salmon has rested, check that the surface is dry again, the salt will have drawn out more moisture so you’ll likely need to pat them with kitchen paper once more. Then, lightly coat the salmon all over with a thin, even layer of all-purpose flour.

Shake off any excess flour as it can burn in the pan.

Next, add a tablespoon of olive oil to the same pan you used for the mushrooms and heat it to medium-high. Pop the salmon in there, skin side down. Use a spatula to press down on the salmon for the first 30 seconds to make sure the skin touches the pan.

Cook until the skin is golden and crispy, about 3-4 minutes, depending on thickness.

When the skin is crispy, carefully take the salmon out of the pan and set it aside – it should not be fully cooked at this point. Now for a crucial step that a lot of people might skip: wipe the pan clean with paper towels.

The oils and juices that accumulate during the initial frying contain compounds that can impart a fishy odor to your final dish.

After cleaning the pan, turn the heat down low and add the butter. Once the butter’s melted but not browned, put the salmon back in the pan, again skin-side down.

Now, use the French arrosé technique (baste) by tilting the pan and collecting the melted butter in the pan. Then, use a spoon to continuously ladle the hot butter over the flesh side of the salmon.

This basting technique is key for even cooking and getting that perfect flavor. The hot butter really brings the heat in a way that hits the top of the salmon while also infusing it with flavor.

To make sure everything goes just right, tilt the pan a bit away from you, grab the butter with a spoon, and pour it over the salmon’s flesh side every 3-4 seconds. Keep going for about 1-2 minutes until the salmon’s flesh turns opaque but remains moist.

When the salmon is fully cooked (it’s opaque throughout but still moist), remove it from the pan and place it on a wire rack. Let it rest until the sauce is ready.

Placing the salmon on a rack prevents it from sitting in its own juices or excess butter, which would make the crispy skin soggy.

In the same pan, add more butter, soy sauce, mirin, and light brown sugar. Cook this mixture over low heat for about 30 seconds, stirring constantly, to create a smooth, emulsified sauce.

This combo is what we Japanese call “bata shoyu” (butter soy sauce), affectionately known as the “golden combo.” The fats in butter help carry the umami compounds in soy sauce, while the glutamic acid in soy sauce enhances the butter’s richness.

Keep the heat very low to prevent the sauce from breaking (separating) and burning. Both butter and soy sauce can burn easily.

Gently reheat the garlic rice if necessary, then make a bed of garlic rice on each serving plate and put the salmon on top with the skin-side facing up.

Then arrange the asparagus and mushrooms next to the salmon. Pour the butter-soy sauce over and around the salmon.

Garnish with a sliced lemon and a sprinkle of freshly ground black pepper.

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