Cut washed and peeled potatoes into chunks.

Add them to a large pot with cold water along with a bit of salt and cook them until fork-tender (about 10-15 minutes). Alternatively, you can steam them whole in a steamer basket until a bamboo skewer slides through, about 15-20 minutes.

While your potatoes are still hot, mash them thoroughly in a bowl until smooth and creamy.

Let them cool slightly (about 60°C or 140°F, hot but cool enough to handle).

Sprinkle in potato starch, salt, sugar, grated hard cheese (or powdered cheese), and meltable shredded cheese (I used Gouda).

Knead everything together with your hands until it forms a smooth, cohesive dough. If your dough feels sticky, add potato starch a teaspoon at a time. If it’s cracking and dry, add water drop by drop. The dough should feel like soft Play-Doh, pliable but not clingy.

Divide your dough into 5 equal portions and shape each into an oval patty. Think small hamburger patty rather than pancake. You want enough thickness for that satisfying chewy bite.

Ideally, each patty should be about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter.

Place your shaped mochi in a cold non-stick frying pan. Drizzle cooking oil, then add butter to the center of the pan, then turn the heat to medium-low.

Listen for that gentle sizzle as the fat heats up and spreads under your mochi. You’re looking for a steady, quiet bubble rather than aggressive spattering.

Once the bottom develops a beautiful golden-brown crust (about 4-5 minutes), carefully flip each piece.

You’ll know they’re done when both sides are golden and the mochi feels slightly springy when gently pressed.

Finally, add a splash of water (about 1 tbsp) to the pan and cover with a lid for 1 minute. This quick steaming helps the starch gelatinize all the way through, making your potato mochi extra chewy and delicious!

Remove the lid, let any excess moisture evaporate and then take the pan off the heat.

While your mochi finish cooking, quickly combine of soy sauce, mirin, and sugar in a small saucepan. Bring this mixture to a gentle boil over medium heat.

Keep stirring, and remove from the heat once it becomes a syrupy texture.

Drizzle the sauce onto the cooked imo mochi 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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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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Summary: It’s not uncommon to see whole slices of cheesecake in Japanese crepes, so meet blueberry cheesecake flavor! Simply drizzle blueberry sauce over the cream and add a wedge of cheesecake of your choice. You can use store-bought or homemade cheesecake, and experiment with different flavors!

What you will need: Whipped cream (optional), 1 slice cheesecake, 2 tbsp blueberry sauce.

Summary: Recreate the flavors of apple pie by adding stewed apples and crispy palmier cookies sprinkled with cinnamon and lashings of custard cream. This one brings autumn vibes and it’s so good!

What you will need: Custard cream, 2-4 slices stewed apples, cinnamon, 2 palmier cookies (genji-pie), or flakes of leftover pie crust.

Summary: Looking for a savory option? There are plenty in Japan from tuna mayo salad, avocado and shrimp, and this sausage pizza crepe packed with hotdog sausages, melty cheese and herby pizza sauce.

What you will need: 3-4 tbsp grated cheese (meltable), 1-2 hot dog sausages, 1-2 tbsp pizza sauce, mixed herbs to sprinkle at the end.

Start by pre-heating your pan on medium low. It should be thoroughly preheated to ensure even cooking. I use a 22cm pan (8.6inches) which makes 5 crepes.

While you wait, sift the flour into a mixing bowl and add the sugar and a pinch of salt.

Mix and set aside.

In a separate bowl, whisk the egg and oil (or melted butter). Once combined, add the warm milk and vanilla essence if using. Whisk until combined.

Make a well in the center of the dry ingredients and pour in your wet ingredients.

Whisk until the batter is smooth.

Your pan should be thoroughly heated at this point. Add a little oil and wipe away the excess with kitchen paper. This will create a more even finish without heat spots.

Tip: Save the oiled kitchen paper for later so you can lightly grease the pan between each crepe.

Pour 60ml (1/4 US cup) of batter into the 22cm pan and swirl it until the base is completely covered.

Tip: Measure 60ml of batter into a smaller container so that you can pour it in all at once. I use a 1/4 US cup measure which is conveniently just the right size. If using a smaller or larger pan, you will need to trial and error the amount of batter – but it should coat the bottom of the pan without being too thick or thin.

Cook until all of the top has set, then flip it over and fry the other side for about 30 seconds.

Remove the crepe from the pan and place it on a plate while you make the rest.

Pipe cream around half of the edge of the crepe, then fill 1/6 of the circle with a triangle of cream or fillings of your choice.

Fold the crepe in half, then fold in thirds to close.

For a cone shape, use a smaller amount of filling and fold it in half like before, then roll it instead of folding.

Wrap with decorative wax paper for the full Harajuku crepe look, and enjoy!

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Sweet potato is a pretty standard addition to mushi pan in Japan. Here is how to prepare them so that they’re soft and sweet. If you don’t plan to use sweet potato then you can skip this step.

First, wash the surface of the sweet potato and cut it into small cubes leaving some skin on. Place the cubes in a bowl of water for 5 minutes to remove the excess starch.

After 5 minutes, drain the water and place them in a small saucepan. Sprinkle with sugar and add enough water to just about cover them. Bring to a boil then simmer for 5 minutes or until the liquid has gone.

The sweet potato should be slightly softened (parboiled), but not so much that they’re falling apart. You will also notice that the inside color has changed to yellow. Set aside to cool.

Next, mix the flour, starch, baking powder and a pinch of salt together in a bowl.

Pour the milk into a separate bowl and add the sugar, oil and vanilla essence (or flavoring of choice). Whisk until the sugar has dissolved.

Sift the dry ingredients into the bowl of wet ingredients and whisk until smooth. Add about 3/4 of the sweet potato (or filling of choice), saving some to decorate the tops. Let the mixture rest for while you prepare the steamer.

Fill your steamer with water and heat it on high. Wrap the lid with a clean kitchen towel to prevent water droplets falling on the mushi pan.

If you don’t have a steamer, you can also use a deep frying pan with a lid.

Line heatproof ramekins with cupcake cases. I use small glass containers.

Spoon the batter into the cupcake cases and place the leftover sweet potato cubes on top.

Place the ramekins in the steamer leaving space between each one. Be careful of the steam, wear oven gloves or use tongs to place them in the pot safely.

Also, be careful not to over-crowd the pot as they will expand and stick together. Steam with the lid on high for 12 minutes.

If making multiple flavors, you can prepare the batter while the first batch cooks.

Once cooked, transfer to a wire rack and leave to cool before eating or storing.

Enjoy!

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Start by preheating your oven to 160°C (320°F).

While you wait, wash the sweet potatoes with warm water and gently rub the skin with a clean cloth or sponge. Be careful not to use an abrasive or scrub too hard, as the skin of sweet potato is quite delicate.

Since they are washed, the skin will be edible once cooked (optional). I also like to place them in a bowl of lightly salted water while I wait (only necessary if you plan to eat the skin).

Place your sweet potatoes on a baking tray.

If you want the texture to be extra moist, wrap each sweet potato tightly with foil. Do not pierce or cut the potatoes, this can actually allow moisture to escape and dry them out.

One step further: Wrap with dampened kitchen paper, then wrap with foil.

The method you choose should be based on how much moisture you want to keep in. Unwrapped will be evenly cooked with firmer skin, wrapped with foil is softer but I found it slightly less smooth. The one wrapped with damp kitchen paper and foil was very similar to foil only, but the skin felt softer.

I personally found that I enjoyed the texture of the unwrapped sweet potato the most, but it’s down to personal preference.

Once your oven is hot, place the oven tray on the middle shelf and bake the sweet potatoes for 60-90 minutes.

The time depends on the size of the sweet potato, so check it around the hour mark. You should be able to pierce it with ease. I find sweet potatoes between 150-200g will take 60-70 minutes, whereas the large 300g+ ones take the full 90 minutes.

When you take the sweet potatoes out of the oven, they will be piping hot. Let them cool for a while and eat them warm.

Enjoy!

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Mix all the sauce ingredients together in a saucepan. Heat it over medium until it starts to bubble, then turn the heat down to the lowest setting.

Let it simmer gently for about 10 minutes, stirring it occasionally. Turn off the heat and set it aside.

Thread the ingredients onto the bamboo skewers in this order: chicken, leek, chicken, leek, chicken.

Repeat until all the ingredients are used. If there’s only chicken left, make chicken-only skewers. Put the prepared skewers in a container and sprinkle with sake.

Heat a large frying pan over medium-high heat and lightly oil it.

Put the skewers in the pan and cook for 2 minutes on each side to brown them.

Turn the heat down to low and cover the pan with the lid. Let the skewers steam for about five minutes to make sure the chicken is cooked through.

Take off the lid and turn the heat up to medium-low. Brush a thin layer of sauce on the skewers. Turn and cook for 30 seconds on one side.

Flip, put another thin layer of sauce on, and cook for another 30 seconds. Repeat until evenly glazed with the sauce.

Once the skewers are glazed, remove them from the pan.

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i. Lay the boneless chicken breasts flat and slice them into long thick strips.

ii. Lightly prick each piece 3-4 times per side with a fork; don’t saw or shred. Gentle, even pricks are enough. This speeds seasoning into lean meat without changing the shape.

iii. Then cut each strip on a shallow diagonal (against the grain) into large bite-size pieces. Keeping pieces a similar thickness helps them cook evenly so the centers reach doneness without the exteriors over-browning.

i. In a bowl, add the chicken, crack in an egg, and mix until every surface looks glossy.

ii. Add sake, sugar, grated ginger and garlic, salt, and a touch of sesame oil.

iii. Sprinkle in tapioca starch and fold until the marinade turns lightly creamy and coats the pieces.

iv. Cover and refrigerate 30 minutes to hydrate the coating and relax the proteins.

i. While the chicken marinates, combine 4 parts tapioca starch to 1 part lemon juice plus lemon zest.

ii. It will clump into pale “glaciers.” Let it sit 1 minute so the starch hydrates.

iii. Then use a fork to break it up and your fingertips to rub and scrunch it into fine, powdery “hailstones.”

iv. You’re aiming for light, sandy granules that feel dry but squeeze into soft clumps. If you have tried my Authentic Karaage fried chicken thigh recipe, you probably know that adding a small quantity of water and starches creates a unique texture I like to call the “Hailstone Effect.”

In this recipe, I have replaced water with lemon juice and added lemon zest to the starch to create a citrusy batter. This updated version of the Hailstone Effect adds a delicious citrus twist to the recipe!

i. Pour neutral oil into a deep skillet or pot and heat to 160℃ (320°F). If you don’t have a thermometer, drop in a pinch of the “hailstone” coating. It should sizzle softly, and float up within 2-3 seconds with gentle bubbles, that’s your green light. Keep a wire rack set over a tray nearby for draining.

ii. Roll each piece of marinated chicken in the lemon-starch hailstones, pressing so the crystals adhere, then drop them into the pot. Fry at 160℃ (320°F) for 3 minutes, adjusting the heat to hold temperature. Be careful not to overcrowd the pan, the chicken pieces should float in a single layer in the oil.

iii. Transfer to the rack and repeat in 2-3 batches so the oil stays lively. Let the fried pieces stand on the rack for 3-5 minutes.

i. Increase oil to 180℃ (356°F) and return the rested chicken to the oil for about 1 minute until deep golden and audibly crisp.

ii. Work in quick batches so the oil rebounds. The sizzling will sound sharper and the pieces will feel lighter as trapped steam escapes.

iii. Lift the pieces to the rack and let excess oil drip for 30-60 seconds. For safety, spot-check one thick piece at 74℃ (165°F) before serving.

Bring the water to a gentle boil over medium-high heat.

Once it’s boiling, carefully lower the eggs into the water using a slotted spoon and cook for 10-12 minutes, depending on how firm you like them. For traditional tamago sando, 10 minutes is perfect-firm enough to hold its shape but the yolks are still creamy when mashed.

After the eggs have boiled for 10 minutes, transfer them to a bowl of cold water. Let them cool for at least 5 minutes before peeling.

After cooling, gently tap the eggs all over on a hard surface to create microcracks, then peel them under a light stream of cold water. The water helps separate the shell from the egg white. Pat the peeled eggs dry with kitchen paper to remove excess moisture – this seemingly small step is crucial as excess water would make your filling watery instead of creamy.

Place the boiled eggs in a bowl and add a pinch of salt and pepper.

Instead of roughly chopping, use a gentle mashing technique with a flat spatula. The goal is to create small, uniform pieces of egg white while allowing the yolks to become creamy.

Once the egg whites are finely mashed, fold in the Japanese mayonnaise and honey with a gentle lifting motion. Continue mixing for a full 2-3 minutes – this seemingly excessive mixing time is what creates that sticky, cohesive texture that holds together perfectly in the sandwich.

Keep mixing until the mixture becomes sticky and well combined. Once done, make sure to keep the mixture in your fridge until just before you use.

Japanese tamago sando typically uses shokupan-Japanese milk bread that’s lighter, fluffier, and slightly sweeter than standard white bread. If you can’t find shokupan, look for thick-cut white bread with a soft texture and fine crumb.

For the traditional convenience store look, trim the crusts from your bread slices. While optional, this creates the iconic clean edges and soft bite of authentic tamago sando.

A little note: I cut off the crusts for the photo, but leaving the crusts on is totally fine. If you remove the crusts, you can blend them to make homemade panko breadcrumbs.

Apply a thin, even layer of butter on one slice of bread.

On the other slice, spread a bit of karashi (Japanese mustard). It adds a subtle heat that goes well with the richness of the egg and mayo.

Spread your egg mixture evenly onto the buttered slice, creating a slightly mounded center that’ll look nice when you cut it.

Place the mustard-spread slice on top and gently press down to secure the sandwich. Don’t press too firmly, as this could squeeze out the filling or compress the bread too much.

Tamago sando contains a wet filling that can make it difficult to get a clean cut. Here are a few tips to help improve presentation:

• Chill the filling: If you have time, chill the filling for a little while to make it more stable.
• Wrap and chill the whole sandwich: Again, if time permits, you can chill the assembled sandwich for 20 minutes to stabilize the filling and make it easier to cut. If you use this method, make sure to wrap it with plastic wrap to stop the bread from drying out.
• Use a serrated bread knife: This will allow you to cut the sandwich in a sawing motion so that you don’t squash the bread and push the filling out.
• Wipe the knife between each cut: Wipe away any filling on the blade of the knife before you make each cut, this will ensure clean cuts every time!

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Measure out the rice and pour it into a sieve placed over a bowl. Fill it with water and gently rub the rice to wash it. Once the water becomes cloudy, drain the water and repeat three times in total.

Fill the bowl again and leave the rice to soak for 30 minutes. (If you live in a cold climate or it’s winter, soak for 1 hour.)

Drain the water and let the rice dry in the sieve for 5 minutes. Keep an empty bowl underneath to catch any dripping water.

Using a rice cooker is the most convenient and foolproof way to cook mochi rice by simply using the regular setting. Alternatively, cook the rice in a pot on the stove using the instructions below.

Transfer the rice to the pot and add 115ml water for every 100g of mochi rice. In my recipe that makes eight ohagi, I use 150g of mochi rice and between 170-175ml of water.

Shake the pot to level the rice and place a lid on top. Bring to a boil over medium heat, and once it starts to boil, set a timer for 30 seconds. After 30 seconds, adjust the heat for the following times:

• medium-low – 2 minutes
• low – 5 minutes
• high – 10 seconds
• Turn off the heat (do not remove the lid!)

Leave the pot on the warm stove and allow the rice to finish cooking in the residual steam for 15 minutes. This step is vital to ensure the rice is fully cooked and it is essential that you do not remove the lid.

While you wait for the rice to steam, shape the anko into balls. The amount of anko used depends on whether you want to wrap the rice or use the anko as a filling. In my recipe, I make four ohagi with the anko on the outside and four kinako (roasted soybean powder) ohagi with anko in the center using 50g and 30g balls respectively.

Once rolled, cover and store in the fridge until it’s time to assemble.

Once the rice has finished steaming, mix it and add sugar and salt. Mix thoroughly to distribute evenly and crush the rice with the rice paddle as you go. It should be about half crushed.

Transfer the rice to a wide container to help it cool faster and cover with plastic wrap touching the surface to stop it from drying out. Once it’s cool to the touch, it’s ready to be shaped.

Again, the amount of rice used depends on whether they are wrapped or stuffed with anko. For wrapped, make 30-35g balls and for stuffed, make 50g balls.

Take a 50g ball of anko and press it into a flat circle. You can lightly dampen your hands to stop it from sticking or use a piece of plastic wrap. You can reuse the wrap for each one to reduce waste.

Place the 30g ball of rice in the center and then wrap it up.

You can perfect the shape while it’s still in the plastic wrap and then transfer it to a plate or container. I like using cupcake cases to avoid over handling them.

Take a 50g ball of cooked mochigome and press it into a flat circle. The bigger it is, the easier it is to wrap the anko. Like shaping the anko in the previous step, you can use your hands and lightly sprinkle some water on your palms to stop it from sticking. However, mochi rice is extremely sticky, and plastic wrap works much better for this. Once flattened, place a 30g ball of anko in the center.

Wrap the rice around the anko until sealed.

Mix kinako, sugar and salt in a bowl and then roll the ohagi until fully coated.

I recommend shaping them all first and coating right before serving for the best presentation.

Enjoy your homemade ohagi or store it using the tips below!

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