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!

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.

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!

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.

Begin by tearing the lettuce into bite-sized pieces.

Then give them a quick cold water bath.

You can use virtually any type of lettuce for this recipe, but I personally used iceberg lettuce for its satisfying crunch.

While your lettuce is soaking, let’s get that addictive sauce going. In a large mixing bowl, combine all your sauce ingredients.

The bowl should be spacious enough to accommodate the lettuce for tossing later, so don’t be shy about sizing up here.

Here’s where attention to detail really matters. Drain your soaked lettuce and get ready for the most critical step – thorough drying. A salad spinner is your best friend here, but a thorough shake in a colander and some paper towels work just fine too.

Remember, any lingering water will dilute that sauce we just made, and we definitely don’t want that.

Now for the fun part. Take your dried lettuce and add it to that flavorful sauce waiting in the bowl. Get in there with your hands and give everything a good massage.

For serving, arrange your dressed lettuce on plates and top with hand-torn nori.

I used Japanese nori, but Korean seaweed can add an extra dimension to the dish if you’re looking to bring up the level of addictiveness.

First, get the okra ready by trimming off the stems and peeling off the outer skin around the stem area with a knife or vegetable peeler.

Next, put the okra on a wooden cutting board and sprinkle with salt. Gently roll the pods or rub them with your hands to remove the natural fuzz.

Bring a pot of water to a rolling boil over high heat. Add the prepared okra and blanch for 1 minute.

Then, immediately transfer the okra to a bowl of ice water.

While the okra is chilling, combine all remaining ingredients in a container with a tight-fitting lid to create your marinade.

Remove the okra from the ice bath and pat thoroughly dry with paper towels. Add the okra to the container with the marinade, making sure each piece is well-coated.

Cover and refrigerate for at least 3 hours, though you can leave it overnight for more developed flavors.

And that’s it!

Put all the sauce ingredients in a mixing bowl.

Be extra careful when adding the miso paste, using the back of your spoon or whisk to blend it against the side of the bowl until it’s totally smooth.

First, trim the ends off the cucumber. Now for the fun part: grab your rolling pin (or hey, a sturdy beer mug works just fine) and give that cucumber a thorough beating.

You’re looking for that sweet spot between gentle taps and hulk smash – enough force to create cracks through the cucumber without turning it to mush. Those cracks are essential flavor pockets that’ll soak up all that savory goodness.

Use your hands to tear the cracked cucumber into rough, large bite-sized pieces. The irregular edges created by hand-tearing do a better job of grabbing onto the sauce than clean knife cuts.

Toss the pieces into your sauce bowl and give everything a good mix until each piece is well-coated.

If you’re serving it right away, go ahead and sprinkle some chili threads (or flakes) and sesame seeds on top.

But if you’ve got some extra time, cover it and pop it in the fridge.

The longer it marinates, the more the flavors will blend together. This makes it a great option for meal prepping – but be warned, you might find yourself sneaking bites straight from the fridge, and I did!

Heat up a frying pan on medium-low and add a bit of oil. Place the bacon strips in the pan and cook until crispy on both sides, which should take about 8-10 minutes.

While you’re doing that, you can start working on the rest of the dish.

Cut the cabbage into large pieces and rinse them under cold water.

Then pick your preferred steaming method:

• Microwave Method: Put the cabbage in a microwave-safe bowl with 1-2 tablespoons of water. Cover tightly with plastic wrap and microwave at 500W for 3 minutes.
• Steaming Method: Bring water to a boil in the bottom of a steamer. Place the cabbage in the steamer basket and steam with a lid for 3 minutes.

Combine all the sauce ingredients in a separate bowl.

For now, there’s no need to mix them because you’ll incorporate them when you coat the cabbage. Having them ready in one bowl makes the process go more smoothly.

Take the crispy bacon out of the pan.

Mix the bonito flakes, crispy fried onions, crushed roasted almonds, and sesame seeds in a small bowl or plate.

Add the crumbled crispy bacon and gently crush the mixture with your hands to make a cohesive topping.

Then, put the steamed cabbage in the bowl with the sauce ingredients.

Use your hands to mix it all together, making sure the cabbage is evenly coated.

Arrange the seasoned cabbage on a plate or a bowl and generously sprinkle it with the prepared furikake topping.

Serve it right away while the cabbage is still warm and the toppings are crispy.