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.

Fill a medium saucepan with enough water to cover the abura-age and bring it to a rolling boil. Add salt and gently slide the aburaage into the water.

Place a drop lid (otoshibuta) or foil directly on top of the tofu pouches to keep them submerged, then blanch for exactly 3 minutes.

Lift the abura-age from the hot water and immediately rinse under cold running water until cool to the touch.

Gently squeeze each piece between your palms to press out excess moisture. You’ll feel the pouches deflate slightly as trapped water escapes.

Be firm but not aggressive here. You want to remove water without tearing the delicate tofu skin.

In a clean saucepan, combine the dashi stock, sugar, sake, and mirin. Stir everything together over medium heat, watching for the sugar crystals to completely dissolve.

Once the sugar disappears, pour in the light soy sauce and give it one final stir.

Heat your seasoning mixture until it just begins to bubble around the edges, then reduce to a gentle simmer. Add the prepared abura-age pieces and cover with a drop lid to keep them submerged in the liquid.

Let them simmer with drop lid on for 15 minutes, or until the cooking liquid reduces by about two-thirds.

Transfer the seasoned aburaage to a storage container along with any remaining cooking liquid, then let them cool to room temperature.

Once cooled, refrigerate for at least 3-4 hours with either plastic wrap or paper towel for even marination.

Then, put the lid on.

Pour the dashi stock, light soy sauce, mirin, and light brown sugar into a medium saucepan and whisk until the sugar dissolves completely. Bring the mixture to a medium-heat boil and let it bubble for exactly 1 minute. This brief boil burns off the alcohol in the mirin while preserving its subtle sweetness.

Turn off the heat immediately and drop in several ice cubes to crash-cool the broth. This quick-chill method halts the cooking process while giving you perfectly balanced, ready-to-serve soup in minutes.

Boil the noodles according to the package, drain, and rinse under cold water until they feel springy and cool to the touch.

Toss them with a few ice cubes right in the colander for extra chill.

Divide the chilled soba noodles between two serving bowls and pour the cold dashi broth around them. Arrange your toppings in colorful sections:

• Julienned cucumber
• Thin slices of kamaboko fish cake
• Halved soft-boiled eggs
• Perfectly seasoned kitsune aburaage

Finish with a generous sprinkle of chopped green onions and a light dusting of shichimi togarashi for some gentle heat.

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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 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 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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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 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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Start by cutting your daikon into thick 3.5cm (about 1½-inch) rounds. If you want bigger pieces, use the middle part of the radish.

Then peel each piece with a vegetable peeler.

The thickness is crucial here because we want substantial “steaks” that can hold up to both boiling and searing, developing a tender interior that maintains its shape.

Next comes a traditional Japanese technique called mentori (面取り), or chamfering the edges. Use your peeler to gently shave off the sharp corners of each daikon round, creating slightly rounded edges.

Create a crosshatch pattern on one side of each daikon round by making shallow cuts about 5mm deep in a grid pattern.

This scoring technique serves triple duty: it creates an attractive presentation, helps heat penetrate more evenly, and looks beautiful when seared.

Pour enough water to cover the daikon into a large pot and add a pinch of salt. Start the heat on high and immediately add your daikon rounds, allowing the water and daikon to warm up together.

Once the water reaches a boil, reduce the heat and let them simmer gently for 30 minutes until they’re fork-tender (a knife should slide through easily with minimal resistance).

If you’re planning to cook rice the same day, save the starchy rice water from rinsing and use it for parboiling instead. The starches help draw out any bitter compounds while enhancing the daikon’s natural sweetness (optional).

While the daikon simmers, heat olive oil in a large skillet over low heat and add thinly sliced garlic. Cook slowly until the garlic turns golden and crispy, about 3-4 minutes.

The gentle heat prevents burning while creating that perfect nutty flavor.

Remove the crispy garlic chips and set aside, but leave the aromatic oil in the pan. You’ll use this for searing later. This infused oil adds incredible depth that plain oil simply can’t match.

Next, peel your starchy potatoes and cut them into uniform chunks. Place them in a pot covered with cold water. Bring to a boil over high heat, then reduce to low, add salt, and simmer for 10-15 minutes until a fork slides through effortlessly.

Drain immediately and mash while the potatoes are still steaming hot.

Add butter first and mix until absorbed.

Then gradually stream in milk while stirring until you reach your desired consistency.

Season with salt to taste, remembering that this mild creamy base will balance the bold flavors of the daikon steak.

Drain the boiled daikon by pouring it though a sieve and leave it to dry in the steam for a few minutes. Any moisture will prevent proper browning, so pat excess moisture with paper towels if necessary.

Heat your reserved garlic oil in the skillet over medium heat and place the daikon scored-side down.

Let them sear undisturbed for 3 minutes until deep golden, then flip and sear the other side for 2-3 minutes.

While they’re getting that beautiful sear, whisk together soy sauce, mirin, red wine, and sugar in a small bowl.

Pour the sauce into the pan and gently swirl to coat each piece.

As the liquid reduces and becomes slightly syrupy, turn off the heat and flip the daikon one final time, scored-side down.

This final rest allows the glaze to set while the residual heat continues working its magic.

Spoon the creamy mashed potatoes onto your plates and sprinkle with black pepper and dried parsley for color contrast and additional flavor.

Carefully place each glazed daikon steak on top with the scored side facing up, then finish with a drizzle of sesame oil, the reserved garlic chips, and shichimi togarashi.

Finally, top with chopped green onions and any leftover sauce from the pan. Enjoy!

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Fill a large pot with water and bring it to a rolling boil over high heat. For the best TKM experience, use thick ramen noodles similar to those used for tsukemen. Their substantial texture makes them perfect for the egg and sauce.

Add the noodles to the boiling water and cook them al dente, a little less than the time stated on the packaging.

Since different brands and types of ramen noodles have different cooking times, my general rule is reduce it by 10 seconds for every 1 minute suggested on the packaging. So for 1 minute, it would be 50 seconds, for 3 minutes it would be 2 minutes 30, and so on.

While the noodles cook, gently stir occasionally to prevent sticking.

If you can’t get fresh ramen noodles, you can use soba noodles, udon noodles, or spaghetti instead, but please be aware that it won’t be an authentic TKM.

While your noodles are boiling, you can make the umami-rich sauce that forms the foundation of this dish. In a small saucepan, mix together soy sauce, mirin, sake, oyster sauce, sugar, and dashi granules.

Heat this mixture over medium-low heat for about a minute. This will burn off the alcohol in the mirin and sake, and it’ll blend the flavors.

Remove it from the heat right away to prevent reduction and flavor concentration.

When the noodles are just right, drain them in a colander and rinse them under running water. Keep rinsing and tossing the noodles with your fingers until they’re about body temperature (around 40°C).

This step is important for two reasons:

1. It stops the cooking process.
2. It brings the noodles to the ideal temperature for the raw egg.

If the noodles are too hot, the egg proteins will coagulate too quickly (this happens between 54-70°C), and you’ll lose the creamy texture that makes TKM special. And if the noodles are too cold, the egg won’t emulsify with the sauce the right way.

Once they reach body temperature, give the colander a good shake. This will get rid of any extra water, which can mess with the sauce and the flavor.

Divide the sauce evenly among the bowls. Then, place your drained noodles on top of the sauce, creating a little nest in the center. Carefully crack the egg into the center hollow of your noodles.

Now it’s time to personalize your TKM with toppings! My version includes toasted sesame oil, dried bonito flakes (katsuobushi), sliced ham, wasabi paste, and a slice of fresh lemon.

While these toppings are delicious, TKM is incredibly versatile. Some alternative ideas include:

• Pork chashu
• Mentaiko (spicy cod roe)
• Finely chopped green onions
• Crushed nori seaweed
• Crispy bacon
• Tempura flakes
• Menma
• Chili oil

It’s also great with a drizzle of sesame oil.

Now, it’s time for the important step that ties everything together. Use chopsticks to stir the mixture about 30 times in a circular motion. You’ll see the egg change from a separate white and yolk to a creamy, cloud-like sauce that coats each strand of noodle.

You’ll see the texture change right before your eyes – after about 20-25 stirs, the mixture becomes noticeably fluffier and takes on a pale golden hue.

Because TKM uses raw egg, it’s best consumed immediately after preparation and not stored for later.

Some TKM enthusiasts even add a small amount of rice at the end to soak up the remaining sauce – a nod to the dish’s TKG roots. If you’re still hungry and have some rice leftover in the fridge or freezer, I recommend giving it a try!

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