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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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, get your vegetables ready. Slice the Japanese leek diagonally into thin pieces and cut the onions into wedges. Soak them both in cold water separately.

Bring a large pot of water to a rolling boil. Add the pork and blanch it for 30 seconds to 1 minute, until the meat changes color completely.

Drain the pork in a colander and set it aside.

Heat a little bit of oil in a big frying pan over medium-low heat. Add the drained onion wedges and a pinch of salt.

Cook it all slowly until the onions are soft and translucent, stirring occasionally. The salt helps draw out moisture and speeds up the softening process.

Once the onions are soft, add water, dashi granules, soy sauce, mirin, and grated ginger to the pan.

Give it a stir to mix everything together, then add the blanched pork.

Keep the heat medium-low and stir occasionally as it cooks, letting the majority of the liquid evaporate.

While the pork mixture is cooking, mix together all the sauce ingredients except the slurry in another saucepan. Cook over low-medium heat for 1-2 minutes, until the diced onion softens a bit.

Add the slurry while stirring constantly-this will help prevent lumps from forming. When the sauce gets thickened, take it off the heat.

Place a portion of hot steamed rice in each serving bowl. Layer the pork and onion mixture over the rice.

Pour the thickened sauce over the pork.

Top with sesame seeds and the drained leeks, which should be squeezed to rid them of any excess moisture.

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Trim the stem end of the eggplant and peel it completely using a vegetable peeler.

Put the peeled eggplant in a microwave-safe bowl, cover with plastic wrap, and microwave on medium-high (600W) for 3 minutes.

While the eggplant cools, mix together the sauce ingredients in a small bowl.

Cut the eggplant down the middle lengthwise, being careful not to slice all the way through. Open it up like a book.

If needed, make a few more shallow cuts to help flatten the eggplant.

Dust the cut side with all-purpose flour. This coating will help the sauce stick and create a subtle crust.

Heat a large frying pan over medium heat and add a thin layer of oil. Once the pan is nice and hot, place the eggplant flat down with the flour-dusted side touching the surface of the pan.

Cook until golden brown on one side.

Then flip and brown the other side.

Next, pour the prepared sauce over the browned eggplant in the pan. Gently stir to coat all sides of the eggplant, letting the sauce reduce and thicken.

This step is key for getting that rich, glossy coating we all love in kabayaki. Keep cooking until the sauce has thickened to your desired consistency.

Top the rice with any leftover sauce and a sprinkle of kizami nori for a hint of sea-flavor.

Take the eggplant off the heat and arrange it on top of the rice. You can add whatever toppings you like, like green onions and sesame seeds. If you want to add a bit of a kick, try adding a little wasabi paste to the rice before you put the eggplant on top.

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Chill the water and sparkling water in the refrigerator for 20-30 minutes. Use ice-cold water, not warm. Cold water prevents gluten formation, resulting in lighter tempura.

Sift and mix cornstarch and cake flour, then chill for 20-30 minutes. Use cake flour instead of bread flour, as its lower protein content prevents sticky, heavy batter.

While you wait, you can prepare your other ingredients. Wash, cut, and thoroughly dry ingredients with paper towels. Keep in mind that root vegetables should be cut thinner to reduce cooking time.

Then dust with flour. Dry ingredients fry better, and the flour coating helps the batter adhere.

Extra tip: Making shallow incisions on shrimp will help prevent curling.

Store prepared ingredients in sealed containers in the refrigerator until it’s time to fry.

In a saucepan, combine mirin, sake, soy sauce, light brown sugar, and dashi granules. Heat over low-medium heat until simmering.

Let it simmer gently for about 3 minutes, or until the alcohol aroma from the sake and mirin has dissipated. Remove from heat and allow to cool.

Before you make the batter, heat your oil to 180°C (355°F) in a deep, heavy-bottomed pot. A contactless cooking thermometer ensures accuracy and safety.

In a cold bowl, combine chilled water, sparkling water, and egg. Remove any foam from the surface. Gradually add the flour mixture in thirds, gently mixing with chopsticks.

Don’t overmix; lumps in the batter contribute to a crispy texture. Prepare the batter just before frying to minimize gluten formation.

Test the oil temperature by dropping a small amount of batter into it. If it sizzles and rises quickly, the oil is ready. Coat each ingredient in flour, dip in batter, and carefully lower into the hot oil.

Fry one type of ingredient at a time for even cooking.

When cooking large amounts, cooking in batches is the way to go. This will not only stop the tempura from sticking together, but also keep a steady oil temperature. Drops in temperature can cause soggy batter and we don’t want that!

If you’re making a lot, add a few ice cubes to the batter to keep it cold or store it in the freezer between batches. Cold batter reacts better to the oil.

Fry until the tempura is lightly golden and crispy, then remove with a slotted spoon or spider strainer. Drain on a wire rack to maintain crispness.

I recommend using leftover batter to make tenkasu (tempura flakes). These can be sprinkled over the rice and mixed in so that you can enjoy the flavor of tempura in every bite!

Simply dip a whisk into the leftover batter and shake it over the oil to create little balls of crispy goodness. Make sure to transfer to kitchen paper to absorb the excess oil before you put them on your rice though.

Divide cooked rice among serving bowls. Sprinkle a small amount of tenkasu (tempura flakes) over the rice, then lightly drizzle some tendon sauce over it.

In each bowl, place the freshly made tempura on top of the rice. Pour the remaining tendon sauce over the tempura to complete the dish.

If you like a hint of spice, try sprinkling a little bit of shichimi togarashi over the top!

Enjoy!

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Take thinly sliced pork and place it in a bowl. Sprinkle with a pinch of salt and cake flour. Mix well until the chicken is evenly coated.

This coating is crucial as it directly impacts the final texture, resulting in the best texture and juiciness.

Heat a frying pan over medium heat and add a drizzle of cooking oil.

Once hot, arrange the pork in a single layer and fry until both sides are golden.

Once done, turn off the heat and transfer the pork to a plate for later.

Warishita is a sweet dashi-based sauce used for simmering meat and vegetables. In the same pan, add water, mirin, light brown sugar, and dashi granules. Mix well.

Add the sliced onions, leeks, and shiitake mushrooms to the sauce. Simmer over medium heat until the onions have softened.

Return the cooked pork to the pan and pour in light soy sauce.

Separate medium eggs into two bowls, keeping the whites and yolks separate.

Lightly whisk the whites, then pour them into the pan. This step is crucial for achieving the layers of texture within the egg, and ensuring the whites are fully cooked.

Cover the pan with a lid and let it cook for 1 minute. The steam will help cook the egg whites evenly.

After 1 minute, gently drizzle the whisked egg yolks over. Cover again and turn off the heat. Let the eggs cook in the residual heat or low heat if you want your eggs well done.

Dish up two portions of cooked Japanese short-grain rice into bowls.

Divide the contents of the pan between each bowl, carefully arranging over the rice. Leftover sauce in the pan can be drizzled over the top.

Finish by garnishing each bowl with broccoli sprouts, chopped green onions, and benishoga.

Enjoy!

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Before we dive into cooking, there are a couple of important steps.

First, let’s handle the eggs. Each bowl requires 2 eggs. One egg is separated, saving the yolk to garnish at the end. Be sure to use pasteurized eggs for this since it won’t be cooked.

The white is whisked with another egg and then later simmered with the sauce and vegetables.

Since my recipe serves 2, I saved 2 yolks and mixed 2 whites and 2 whole eggs in a separate bowl.

Next, let’s chop our veggies. Here’s how I do it:

• Shiitake Mushrooms: Separate the caps from the stems. Slice the stems! If you’re feeling creative, carve a little design into the mushroom caps for decoration.
• Shungiku (Crown Daisy): Cut them into 2 cm lengths, which is just a bit less than an inch. This size is perfect for a nice bite.
• Leeks: Slice these diagonally.

Now, let’s start cooking. Place a frying pan on the stove and add dashi granules, soy sauce, sake, sugar and mirin.

Mix them together and and both parts of the shiitake mushrooms. Turn the heat on to medium-low and stir occasionally.

When the mushrooms are softened and the sauce is bubbling, add the beef. Cook it to your preferred level of doneness. In my case, I like to cook it until just a little pink remains. This is the last time you’ll cook the beef, so think about how you like it done.

After the beef reaches your desired doneness, remove just the beef and shiitake mushroom caps from the pan and set them aside.

Next, add the shungiku and leeks to the pan. Cook them until they are slightly softened.

Once the greens are to your liking, pour in the pre-mixed eggs (the combined whites and yolks). Continue cooking over low to medium heat until the eggs reach your desired texture.

I prefer my eggs a little runny, but if you like your eggs well-done, feel free to cover the pan with a lid so that the top can steam.

Finally, it’s time to assemble the dish. Start with a bowl of rice. Layer the egg mixture on top, followed by the beef.

To finish, add the reserved egg yolk and a bit of red pickled ginger for an extra zing.

Enjoy!

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Mix wasabi paste, soy sauce, sake, mirin, sugar, and honey in a bowl. Make sure it’s thoroughly combined. Preparing this in advance really helps to manage the steps after a lot better.

Perhaps you’re wondering why I use so much wasabi paste.

But wasabi is a volatile ingredient. So, when heated, the spiciness almost disappears, leaving only a slight aroma. If cooked for too long, even the aroma will disappear.

That’s why it’s important to cook everything as quick as possible in this recipe, for the sake of the beef and the wasabi.

If you want the unique spiciness of wasabi, you can add an additional fresh, unheated wasabi at the end as a topping.

Take your steak meat, preferably about 2cm thick and cut it into large, bite-sized pieces. This size is perfect for getting a good sear while keeping the inside juicy and tender.

Once it’s cut, start heating your pan on a high setting.

While you wait, season the beef. Sprinkle salt and pepper over it to give it a nice flavor base.

Next, lightly coat each piece with potato starch.

Starch is used not only for the beef’s texture but also to make the teriyaki sauce that will be added afterward thicker. I’ve found a thicker glaze works better with beef.

Time to cook the beef.

Once your pan is nice and hot, add a drizzle of oil. Cook the beef pieces until they’re browned and sealed on one side.

As soon as the beef is browned underneath, pour in the teriyaki mixture we made earlier and stir-fry everything together until the beef is coated and cooked to your liking.

Tip: If you prefer your beef well done, flip and seal on the other side before adding the sauce.

As soon as the sauce turns glossy and slightly thick, immediately turn off the heat. This step is crucial to avoid overcooking.

Arrange the cooked rice and cabbage in serving bowls.

Place the teriyaki beef on top, pouring over any extra sauce that might remain in the pan.

Garnish with chopped green onions and white sesame seeds for a burst of color and extra flavor.

If you want to really appreciate the spiciness of wasabi, you can add extra fresh wasabi paste here!

Enjoy!

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The traditional way to remove excess water from firm tofu is to place a weight on top. This pushes out the water and makes the tofu’s texture more dense.

But if you want to save time, you can wrap your tofu in kitchen paper and give it a quick zap in the microwave at 600W for 2 minutes. This will evaporate the excess moisture without changing the shape of the tofu, I use this technique regularly and love how convenient it is!

Once it’s done, remove it from the microwave and leave to cool.

Frying your chopped green onions and bell pepper separately allows you to get that perfect texture without compromising the tofu.

Heat the pan on medium with a drizzle of oil and add the vegetables. Once they’ve got that lovely browned surface, transfer them to a plate and set near the stove ready to add back to the pan later.

After frying the vegetables, your tofu should be cool enough to touch.

Check it’s not too hot, unwrap it, and then cut it into squares. Slightly larger squares make cooking easier.

First, whisk together potato starch, salt, and pepper. While you might be tempted to give the tofu a thick coat, a light dusting on all sides is all you need to get that crispy finish.

Add more oil to the same pan and preheat thoroughly before you start coating the tofu. If you coat the tofu in starch too early, it will start to become wet and gummy.

When the pan is hot once more, roll each piece of tofu in the starch mixture and place it straight into the pan. Turn occasionally and fry until the tofu is golden brown on all sides.

If the tofu soaks up all the oil completely, don’t hesitate to drizzle in a little more.

While the tofu is cooking, make the teriyaki sauce. Take a small bowl and combine the soy sauce, mirin, sake, sugar and garlic paste.

Once your tofu’s got that golden glow, pour in the teriyaki mix and add the fried veggies from earlier.

Fry until the sauce thickens and your tofu looks glossy.

Divide your cooked rice into serving bowls, top with your glossy tofu and vegetables, and sprinkle on some sesame seeds, chopped green onions, and a dash of chili oil.

Enjoy!

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