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. 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.

Start by combining all your sauce ingredients (soy sauce, sake, mirin, honey, apple juice, whole grain mustard, and grated garlic) in a small bowl and whisk until smooth.

It’s important to have this ready before you start cooking because the glazing step is quick.

Hold each spear with one hand near the bottom and the other about halfway up the stalk. Apply gentle pressure with your thumb at the base while bending. The asparagus will naturally snap at the point where the tough, fibrous portion meets the tender part.

This usually happens about 2-5 cm from the bottom, and it’s nature’s way of showing you exactly where to cut.

After snapping off the tough ends, place the asparagus on your cutting board and use a peeler to remove the outer skin from the bottom 3-5 cm of each spear.

Lay a slice of pork belly diagonally on your work surface at a 45° angle, then place asparagus parallel to the bottom of the cutting board with the base placed over the bottom of the pork. The tip should be on the right side of the meat.

Start by folding the meat over the bottom end to make a closed end. This keeps the asparagus from sliding out while it’s cooking.

Then, roll the asparagus while holding the pork belly tightly. The meat should wrap snugly around the spear in overlapping spirals with the tips unwrapped, poking out the top.

Immediately after wrapping each piece, season with salt and pepper, then dust lightly with cornstarch.

Heat oil in a large pan over medium-high heat. Place each wrapped asparagus with the seam facing down to stop them from unravelling. Cook until all sides are a rich golden-brown color, turning carefully to make sure they all brown evenly.

When you turn the asparagus rolls, hold them by the green tips instead of the pork-wrapped part. This helps the meat stay wrapped and keeps everything in place.

Once your asparagus rolls are beautifully browned all over, remove excess fat from the pan with a paper towel. Pour in your prepared sauce mixture and gently shake the pan to distribute it evenly. The sauce will bubble and reduce, transforming into a glossy coating.

Watch the sauce. It will get thicker and shinier, usually in 1-2 minutes. When it coats the back of a spoon, you’re ready for the final touch.

Remove the pan from heat and add butter, swirling until it melts completely and creates an incredibly glossy, restaurant-quality glaze.

Quickly fry eggs sunny-side up in a separate pan, seasoning with salt and pepper. Toast several slices of baguette until golden and crispy using your oven’s broiler or a toaster.

Arrange the glazed asparagus rolls on your serving plate, top with the sunny-side up eggs, and sprinkle with sesame seeds. Drizzle any remaining glaze from the pan over the dish and enjoy!

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Start with fresh mentaiko, looking for vibrant red or pink roe with firm, intact membranes. Using kitchen scissors, carefully cut along the membrane to open the mentaiko sac.

Gently separate the roe from the thin outer skin without tearing the membrane using a spoon. But don’t discard it! You can enjoy it separately as a chef’s treat.

In a small mixing bowl, combine the separated mentaiko roe with Japanese mayonnaise, soy sauce, and dashi granules.

Mix gently but thoroughly until the ingredients are fully incorporated into a creamy, coral-colored spread. The consistency should be smooth but still have some texture from the tiny mentaiko eggs.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

For a mess-free approach, lay a piece of plastic wrap on a flat surface and place your rice portion in the center. The plastic creates a barrier that prevents sticking while allowing you to shape the rice easily.

Remember to sprinkle salt on the rice before wrapping to ensure proper seasoning.

Spoon the mentaiko-mayonnaise mixture into the rice indentation you’ve created. The amount will depend on your preference, but typically 1-2 tablespoons provides the perfect rice-to-filling ratio.

The mentaiko should be evenly distributed but concentrated in the center of your onigiri.

If you’re using a mold, cover the filling with the rest of the rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

Consider sprinkling a pinch of salt over the top surface for enhanced flavor.

If you’re shaping by hand, fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, oval, or round shape, taking care to keep the filling inside.

Just before serving, wrap your onigiri with a strip of nori seaweed.

This timing is crucial-wrapping too far in advance will cause the crisp nori to absorb moisture from the rice and become chewy. For the best textural contrast, apply the nori immediately before eating.

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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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Give the tuna block a quick rinse under cold water and then pat it dry with paper towels. Then sprinkle lightly with salt, a method called “shiojime,” which will enhance the flavor and get rid of any fishy odor.

Next, put the salted tuna in a container that’s elevated on one side to drain off any excess moisture for about 10 to 15 minutes.

Rinse the tuna again under cold water and pat it dry.

You can skip this shiojime process if you like, but I recommend it for the best flavor.

Use a spoon to scrape the tuna flesh.

Then mash it finely with a knife.

In a bowl, mix the mashed tuna with oil, mayonnaise, and dashi granules until everything is well incorporated.

This is how we make melt-in-mouth negitoro.

If you’re using a mold, lightly salt the onigiri mold to enhance flavor. Next, add about 50 to 60 grams of rice (about half the total amount for one onigiri) to the mold, making a small indentation in the center for the filling.

To shape the rice by hand, wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice (100-120g) for one onigiri and flatten it on your palm.

Spoon the negitoro mix into the rice indentation.

Followed by a few chopped green onions and a small dab of wasabi.

Add just a drop of soy sauce.

Whichever way you choose, make sure the rice has cooled a bit to prevent cooking the tuna inside.

If you’re using mold, cover the filling with the remaining rice. Use the mold lid to press and compact the onigiri, making sure it’s all stuck together in one shape.

I’d also like to sprinkle a pinch of salt over the top as well.

If you’re shaping by hand, just fold the rice over the filling, making sure it’s completely encased. Then, use your palms to shape it into a triangle, taking care to keep the filling inside.

Just wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve right away.

The crunch of the nori contrasts perfectly with the soft rice and creamy tuna filling.

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Heat a small frying pan over medium heat and add a little sesame oil. Fry the minced garlic and Japanese leek until they release their aromas.

Next, add the sake and mirin to the pan and stir to combine.

Now, mix in the miso paste and chili powder, stirring all the while.

Cook until the mixture thickens, then remove from heat. It’s important to get the paste to the right consistency so it’s easy to fill the onigiri, and so they don’t become soggy.

If using a mold: Lightly salt the onigiri mold to enhance flavor. Add 50-60 grams of rice (half the total amount per onigiri) to the mold, creating an indentation in the center for the filling.

For hand-shaping: Wet your hands with cold water and sprinkle with salt to prevent sticking. Take the full amount of rice for one onigiri and flatten it on your palm.

For molded onigiri: Spoon the garlic miso mixture into the indentation in the center of the rice. I use about 1/2 a tablespoon per rice ball.

For hand-shaped onigiri: Place the filling in the center of the flattened rice.

Mold method: Add the remaining rice on top of the filling. Use the mold lid to firmly press and compact the onigiri.

Hand method: Gently fold the rice over the filling, encasing it completely. Shape into a triangle using your palms, ensuring the filling stays securely inside.

Wrap each onigiri in a strip of nori seaweed. For the best taste and texture, serve immediately.

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Begin by placing a piece of kombu in a large pot filled with water. I let it soak there for about 30 minutes.

While the kombu is soaking, prepare the sesame sauce. Mix all the sauce ingredients together in a bowl. I used a mini food processor for speed.

Getting the sauce ready beforehand makes everything else easier because I can just pour it over the tofu later without rushing in the kitchen.

After the kombu has rehydrated, turn the heat up to medium. While you wait, drain the pack of tofu and cut it into 6-8 pieces depending on how many servings you want to make. Remove the kombu just before the water starts to boil.

Once the kombu is removed, turn the heat down to low and gently add the tofu to the pot. Sprinkle some salt into the water here too.

Once the tofu is hot, use a slotted spoon to lift each piece out of the pot and onto a serving plate. I make sure to drain each piece well so it doesn’t make the plate soggy or dilute the sauce.

Then, drizzle the sesame sauce generously over the top of the tofu.

Sprinkle chopped green onions over the tofu to finish.

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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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Before you start the recipe, measure out 300ml water and place it in the fridge. It should be thoroughly chilled before you start. My water was chilled to about 10°C (50°F).

Fill a pot with 1500ml of water and bring it to a rolling boil. Make sure to use a pot that has a lid, as we’ll be using the lid later. Placing a lid on will also help it boil faster.

Once the water is rapidly boiling, turn off the heat and add the cold water from the fridge. Leave the pot on the stove to keep it warm.

Immediately add the eggs straight from the refrigerator. It is important to use thoroughly chilled eggs for this recipe to work. If you use room-temperature eggs, the end result will be overcooked.

Place a lid on top and remove the pot from the stove. Set a timer for 15 minutes.

Take the eggs out of the water and transfer to a bowl. Let them rest at room temperature for exactly 3 minutes (set a timer so you don’t forget about them). They will continue to gently cook in the residual heat. In winter, increase this to 5 minutes.

While you wait, prepare ice cold water.

Once 5 minutes are up, submerge the eggs in the ice-cold water to stop the cooking process. Chill for 5-10 minutes. This resting time will make them come more cleanly out of the shells.

Combine dashi, light soy sauce, mirin and water in a microwavable bowl. Microwave for 1 minute uncovered at 600W. This step is to burn away the alcohol in the mirin.

Crack the chilled onsen tamago into a bowl and add approximately 1 tbsp of sauce per serving.

Enjoy as a side, snack or part of a Japanese-style breakfast!

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