i. Toss with shio koji, sake, light soy sauce, grated ginger, and grated garlic clove until every surface is coated.

ii. Cover and marinate in the fridge for 30 minutes.

This brief, cool rest lets koji’s enzymes start tenderizing and boosting umami without making the exterior mushy.

i. Pour neutral oil into a heavy pot and heat to 160℃ (320°F). Starting at 160℃ cooks the meat gently so the crust sets without over-browning shio-koji sugars.

i. Scrape the excess marinade off of the chicken so only a thin film remains to prevent burn, then stir all-purpose flour + potato starch into the bowl to form a light, clingy paste.

ii. Spread more potato starch on a tray and roll each piece to coat every surface in a very thin, even layer. Shake off excess so no powdery patches remain.

This double-coat locks in juices, reduces hot spots where sugars could scorch, and sets you up for lasting crunch.

i. Slide in 3-5 pieces and fry at 160℃ (320°F) for about 3 minutes, stirring gently so they don’t settle and stick to the bottom. Look for pale-blond chicken with small, tight bubbles and a soft hiss.

ii. Rest the pieces on a wire rack for 3 minutes so steam escapes and carryover heat evens out the center. Keep them elevated (not on towels) to avoid steaming the undersides and softening the shell.

i. Raise the oil to 185-190℃ (365-374°F) and return the chicken in batches for 30-60 seconds, just until the crust turns an even medium-gold and the sizzle sounds sharper.

ii. Pull immediately.

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.

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Place the kombu in a large pot and cover with cold water. Let it steep at room temperature for at least 30 minutes to get the most out of the umami flavor.

Add the drumsticks to the pot and heat over medium heat until it’s almost boiling. When small bubbles appear around the edges, remove and discard the kombu.

Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.

Now, add the pumpkin and carrots to the pot. These dense vegetables need more cooking time to get tender and soak up that broth. If you plan to use other hardy root vegetables, add them here.

Cover and simmer over low to medium heat for about 5 minutes.

Add the rest of your vegetables, shrimp, seasonings, and cheese to the pot. Give it a gentle stir to mix everything together, but be careful not to overdo it and break up the ingredients.

Cover and simmer for another 5-10 minutes or until the shrimp and chicken are cooked through. The vegetables should be tender but still hold their shape.

Pour the hot pot into individual bowls, making sure each one has a good mix of proteins, vegetables, and broth.

When you’re done with all the ingredients, cook the ramen or udon noodles in a separate pot following the package instructions. Drain and rinse them under water to get rid of the excess starch, then toss them into the rest of the curry broth.

This hot pot finish will transform the leftover broth into a satisfying noodle course.

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i. Pour the dashi, prepared vegetables, and glass noodles into a medium pot and bring it just to a boil over medium-high heat, then drop to a gentle simmer-about 85-96℃ (185-205°F).

i. While the soup base heats, combine all the meatball ingredients in a medium bowl. Use a spoon or your clean hands to gently fold everything together until just combined. You’re aiming for a cohesive mixture, not an overworked paste.

ii. Maintain that simmer (just a few lazy bubbles should pop at the surface) and slide in the meatballs one by one. Use two tablespoons (one to scoop, one to nudge) to form the meat mixture into roughly one-inch balls, then carefully lower each one into the simmering broth.

Work quickly but don’t rush. Dropping them from too high can splash hot liquid or cause the meatballs to break apart on impact.

iii. Cover and simmer gently until the meatballs are opaque and springy, about 5-7 minutes.

i. Turn off the heat and dissolve the miso using a mesh strainer or a ladle, pressing until no lumps remain. Keep it below a boil to preserve aroma and complexity.

I used a 50/50 blend of red and white miso, sometimes labeled “yellow miso” in English.

i. Ladle the soup into warm bowls, making sure each bowl gets a fair share of meatballs, vegetables, and noodles. Finish with chopped green onion, a light drizzle of toasted sesame oil, and a twist of black pepper; serve steaming hot.

Cut the chicken breasts into uniform, large bite-sized pieces and put them in a mixing bowl. Season with salt and white pepper, then add the sake and mix well.

Separate one egg, saving the yolk for later. Add the egg white to the chicken and give it a good mix to make sure all the pieces are coated evenly.

Add the potato starch and mix until all the pieces are fully coated.

Finally, add the cooking oil.

Set it aside while you get the other ingredients ready.

Heat a large wok or frying pan over medium heat. Once the pan is hot, add some oil and cook the chicken in a single layer until it’s golden brown on both sides.

Take the chicken out of the pan and put it on a plate while we make the sauce.

The chicken will finish cooking when you put it back in the sauce later.

Mix all the sauce ingredients in a small bowl and set it aside.

Next, using the same pan, add a little more oil and fry the leeks, garlic, and ginger until they release their aroma.

Once you start to smell the aromas, add the chili bean paste and mix it all together, then fry for about one minute.

Next, add the prepared sauce to the pan.

After cooking for 1 to 2 minutes while mixing, return the chicken to the pan, and at the same time, add the green peas, lemon juice, chili oil, and sesame oil.

Mix thoroughly for about 1 minute.

Once they’re glossy and coated, turn off the heat.

Next, use a separate frying pan to make scrambled eggs using the remaining whole egg and egg yolk from earlier. You can make them however you like, but I used a method of heating the eggs slowly over low heat with butter.

Once you’ve made the dish, you’re all set to serve the tori chili with the scrambled eggs and enjoy with plain rice!

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To start, combine all the marinade ingredients in a bowl or container. Whisk until smooth, and make sure the miso is fully incorporated.

Cut the chicken into similar-sized pieces and soak it in the marinade. Cover the bowl or container and pop it in the fridge for at least an hour.

While the chicken marinates, prepare your vegetables. I roughly cut the cabbage, julienne the carrot and thinly slice the onion to optimize cooking time.

Heat the oil in a large frying pan over medium heat. Add the prepared vegetables and stir constantly for about three minutes, or until they start to soften.

Once the vegetables are soft, add the marinated chicken and all the marinade to the pan.

Pop a lid on the pan and turn the heat down to medium-low.

Steam-fry the chicken for about 3-5 minutes or until it is cooked through.

Once the chicken is cooked, take off the lid and stir-fry everything for another minute.

Serve your tasty miso-marinated chicken with some freshly cooked white rice to soak up all that delicious sauce.

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Slice chicken breast.

Pierce the surface of the sliced chicken with a fork. Season both sides with salt and pepper.

Next, put the chicken in a bowl and give it a light dusting of all-purpose flour to create a thin, even coating. The flour helps the mayonnaise stick and gives the coating a nice crispy texture.

Next, add mayonnaise to the bowl and coat the floured chicken thoroughly. Let it rest for a bit so the flavors can blend and the coating can set.

While the chicken is resting, heat a dry pan over medium heat. Add the breadcrumbs to the pan and toast them, stirring frequently, until they are golden brown.

Transfer the toasted breadcrumbs to a separate container and let them cool until they are comfortable to touch, about 5 minutes.

At this point you can start preheating your oven to 220°C (430°F).

Once the breadcrumbs have cooled, coat both sides of the mayonnaise-coated chicken with the toasted breadcrumbs, making sure to cover both sides thoroughly. Gently press down to make sure the breadcrumbs stick well.

Put the breaded chicken pieces on a lightly greased wire rack on top of an oven tray.

Once the oven has reached the right temperature (220°C/430°F), put the tray with the breaded chicken on the bottom shelf and bake for 10 minutes. After 10 minutes, take the tray out of the oven and carefully flip the chicken pieces over.

Place the tray back in the oven and bake for another 15 minutes.

While the chicken is baking, get the sauce ready by mixing all the sauce ingredients together in a bowl. Taste it and add more seasoning if you think it needs it.

Once the chicken has finished baking, take it out of the oven and let it rest for 2-3 minutes before serving. Serve the crispy baked chicken katsu with the prepared sauce on the side for dipping or drizzling.

For a complete meal, consider serving with steamed rice and a side of vegetables.

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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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First, heat up sesame oil in a frying pan over medium heat. When the oil is nice and hot, add the drumsticks to the pan and let them brown on all sides.

Once they’re browned to your liking, remove the drumsticks from the pan and set them aside for later.

Next, add the remaining sesame oil to the same frying pan and keep it over medium heat. Now, add the sliced garlic and ginger to the hot oil and sauté them just until they become fragrant. This usually only takes about 30 seconds, and be careful not to let them burn!

Once the garlic and ginger smell great, pour the water, vinegar, sugar, soy sauce, and sake into the pan. Bring this mixture to a boil, then lower the heat to a gentle simmer.

Return the browned drumsticks to the pan into the simmering liquid. Also, add a boiled egg to the pan at the same time.

Then place a drop-lid on top of the drumsticks and eggs, and let everything simmer together for 10 minutes.

As a final touch, top the drumsticks with sliced shiraganegi (the white part of a green onion or leek) before serving.

The delicious combination of ginger, garlic, soy sauce, and sake creates such a wonderfully savory aroma as this dish cooks. It always makes me think of the simple, comforting meals I liked as a kid.

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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.