i. Add neutral oil to the cold pan, scatter in the sliced garlic, and cook low and slow (about 5 minutes) until pale gold. This gently flavors the oil and yields crisp chips; swirl occasionally so slices color evenly.

ii. Remove chips the moment they turn straw-gold as carryover heat will deepen them. Then reserve both chips and oil.

i. Crank your now-empty skillet with garlic oil to high heat. Grind fresh black pepper over both sides of your rested steak, then lay it gently into the pan.

ii. Flip every 30 seconds for even cooking and a fast, deep crust. Cook about 4 minutes (8 flips) total.

iii. Transfer the steak to a rack for 3-5 minutes. Catch any juices on the plate. Those drippings are liquid gold, add them back to the rice later for built-in beefy depth. Expect a small temperature rise during the rest, which helps land your target doneness.

i. Return the pan to low heat with the remaining garlic oil, and add the minced garlic. Stir gently just until fragrant to perfume the base of the rice. Avoid browning. If it starts to color, immediately proceed to the next step to halt cooking.

ii. Increase to medium, add cool, firm rice, and press-and-chop with a spatula to break clumps as the grains drink the aromatic oil. If using freshly cooked rice, spread it on a tray for a minute to vent before it hits the pan.

iii. Sprinkle in a pinch of salt, Asian chicken bouillon powder, and oyster sauce. Splash sake along the pan’s rim so it sizzles and loosens flavorful fond. Stir to coat and keep breaking any new clumps. Tip in the reserved steak juices now too so they mingle with the rice.

i. Scoot rice to create a hot bare spot, raise heat to high, and drizzle soy sauce into that zone. Wait ~5 seconds as it sizzles and darkens, then toss to coat all the grains.

You’re essentially building smoky aroma without soaking the rice.

ii. Cut the heat, melt in unsalted butter and fold through chopped parsley for a glossy finish. The butter rounds sharp edges from the soy while keeping the grains separate and lightly coated.

i. Mound the rice in a bowl or a plate.

ii. Fan the steak slices on top, and shower with chopped green onions and the reserved garlic chips. Squeeze on a little lemon, add a final crack of pepper, and serve immediately while the chips stay crisp.

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.

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.

i. Gently wash your cold leftover rice in cool water to remove any gummy starch.

ii. Then drain thoroughly before transferring to your serving bowl.

i. Arrange all your toppings over the clean rice: umeboshi plum, instant dashi granules, katsuobushi (bonito flakes), shredded nori seaweed, finely shredded shiso leaf, salt, sesame seeds, wasabi, and a sprinkle of tenkasu (crispy tempura bits).

ii. Don’t worry about perfect placement! Ochazuke is meant to be rustic and personal.

i. Pour chilled green tea directly over the arranged toppings and watch as the flavors begin to meld.

ii. For extra refreshment on sweltering days, add a couple of ice cubes, but remember that too much ice will dilute the overall flavor.

i. Add your shiso leaves, olive oil, roasted cashews, pine nuts, garlic (core removed), salt, white miso paste, grated Parmesan cheese, black pepper, white sesame seeds, and anchovy paste to your food processor and pulse until the mixture forms a chunky paste, then process continuously for about 30 seconds until you achieve a smooth, vibrant green sauce.

i. When the marinating time is almost finished, bring a large pot of water to a rolling boil and add salt until it tastes like mild seawater (about 1% salt by weight). Add your pasta and cook for about 1 minute longer than the package directions suggest.

While the pasta bubbles away, prepare a large bowl of ice water and set a colander nearby. You want everything ready before that timer goes off.

ii. The moment your pasta finishes cooking, drain it quickly in your prepared colander, then immediately plunge it into the ice water bath. Swish the noodles around for about 30 seconds until they feel completely cool to the touch.

i. Transfer your well-drained pasta to a large mixing bowl.

ii. Add the shiso pesto, tossing gently but thoroughly until every strand glistens with that beautiful green coating.

iii. Divide between your chilled serving bowls and spoon the marinated tomatoes generously over the top, letting some of that bright marinade pool around the edges.

iv. Finish with a drizzle of your best extra virgin olive oil.

v. If you want some meaty topping, I recommend using dry cured ham to keep the dish refreshing!

vi: A stunning plate of emerald-green pasta crowned with jewel-bright tomatoes, ready to impress your dinner guests or treat yourself to something special on a summer night.

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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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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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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Whisk together the sauce ingredients (soy sauce, mirin, sake, ketchup, sesame oil, honey, grated garlic, chicken bouillon powder, grated onion, grated apple, grated ginger, and chili powder) until smooth.

Use half of this sauce to marinate your thinly sliced beef for 10 minutes, ensuring each piece is well-coated.

Make sure to only use HALF of the sauce and save the rest for later.

Why marinate thin beef?

The real pepper rice doesn’t marinate the meat, but the marinade penetrates the thin slices quickly, infusing them with layers of flavor that develop beautifully during cooking.

The grated apple and onion not only add sweetness but also contain natural enzymes that help tenderize the meat.

Place your cooked rice (feel free to use leftover rice) directly in the center of a large frying pan and generously grind fresh black pepper over the rice. This is your chance to make it truly “pepper” rice, so don’t hold back!

Top with well-drained corn kernels, chopped green onions, and a pat of butter right on the rice. Arrange the marinated beef around the rice, creating a ring that will cook evenly.

Cover the pan and cook over medium heat for 5 minutes.

Remove the lid and pour the remaining sauce over the rice. Season with a pinch of salt.

Increase the heat to medium-high and start mixing everything together. This will allow the bottom layer to develop those coveted crispy bits.

The moment you pour in that sauce, you might think, ‘Wait, this seems too watery! Is my rice about to turn into mush?’ Take a deep breath. We’re about to transform this into something amazing.

Once the moisture has evaporated and you can smell the toasty aroma, remove it from the heat.

Sprinkle dried parsley over the top for a pop of color and freshness, and add extra green onions if you’re feeling generous.

The dish is ready to serve directly from the pan! Part of pepper rice’s charm is that communal, sizzling presentation that brings everyone together around the table.

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