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.

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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Before you get started, make sure all your ingredients are at room temperature if you keep soy sauce in the fridge. This seemingly minor detail makes a significant difference in emulsification success.

Mix the soy sauce, chicken bouillon powder, salt, garlic paste, and sesame seeds in a medium bowl.

Now, the most important step is making a stable emulsion. Put your bowl on a slightly damp kitchen towel to stop it from sliding around when you’re whisking. If you’re using an electric mixer, start on the lowest setting.

Then, slowly drizzle in the oils while whisking continuously. For the first 30 seconds, add oil drop by drop, making sure to fully incorporate each addition before adding more.

This slow addition is the foundation for a stable emulsion. Then, when that’s set, you can go to a thin stream of oil.

When it’s fully emulsified, your dressing should look a bit thicker and more uniform, with a light amber-brown color.

Then, put the finished dressing in a clean glass container. Avoid using plastic, since it can absorb flavors and odors. Since this dressing has fresh garlic and oil (no vinegar to keep it fresh), put it in the fridge right away and use it within a week.

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Put all the ingredients for the takoyaki sauce into a small saucepan and simmer over low heat for about 3 minutes.

Keep the heat low and stir continuously to prevent splattering, as high heat will cause the sauce to splatter everywhere.

Grind the bonito flakes and dried baby shrimp into a powder using a mortar and pestle or a small blender.

This creates an added umami base for your batter. If dried shrimp aren’t available, you can simply omit them.

Whisk together the water, egg, and mayonnaise in a large bowl until well combined. If bubbles form on the surface, you can remove them with a mesh spoon.

Go ahead and add the cake flour, aonori powder, ground bonito flakes, dried shrimp powder, and dashi granules to the bowl. Mix it all together until there are no lumps left.

Mix the tempura bits (tenkasu), thinly sliced leek white parts, and finely chopped red pickled ginger in a separate bowl. This advance preparation streamlines the cooking process.

Cut the octopus into small, bite-sized pieces, ensuring they’ll fit properly in each well.

Heat up your takoyaki pan over medium heat. Once it’s nice and hot, fill each part about a quarter of the way with oil to get that perfect Gindaco crispiness.

Pour the batter over the molds, filling each one about halfway. Don’t worry about batter that spills outside the wells, as it will be incorporated when rolling.

Place a piece of octopus in each well.

Then pour more batter on top until the surface is completely covered, including the areas between wells.

Sprinkle the prepared topping mix evenly over the entire surface.

When the batter starts to firm up a bit, use a bamboo skewer to score lines between each well, dividing the surface into squares.

Then use the skewer to gently scrape around the edge of each well in a circular motion, turning the takoyaki halfway.

After a few minutes of cooking, roll each piece again to cook the bottom and tuck any loose edges underneath.

This creates the perfectly round shape that’s characteristic of takoyaki.

By the way, if you want to see the whole cooking and shaping process in action, you can check it out on my takoyaki YouTube video below.

Once all the pieces are rounded, drizzle another generous layer of oil over them and turn them occasionally until crispy all over. This extra oil is what makes the crispy exterior that sets Gindaco-style takoyaki apart from regular versions.

Give the takoyaki a turn regularly to make sure they’re all crispy all over.

If you see some browning faster than others, just swap their spots in the pan to even things out. That way, all the pieces will get that same golden-brown exterior.

This recipe makes about 32 takoyaki, and you can use the leftover oil in the takoyaki pan as the initial oil for the next batch.

The finished takoyaki should be golden and crispy outside while remaining soft and slightly runny inside. Transfer them to a serving plate, brush with takoyaki sauce.

Then, sprinkle generously with aonori powder and bonito flakes.

Mayonnaise is optional.

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Put the dashi stock in a saucepan over medium-high heat and bring it to a rolling boil.

While you wait for that, mix together 50 ml of milk, 1/2 tablespoon of chicken bouillon powder, 1 teaspoon of dashi granules, 1/2 tablespoon of lard, and 1 teaspoon of light soy sauce in “EACH” bowl.

This step helps prevent the milk from curdling later when I add the hot dashi.

Turn off the heat when the dashi reaches a rolling boil. Then, divide the hot dashi equally between the prepared bowls.

Give each bowl a gentle stir with a spoon until everything’s mixed in.

Add your cooked and drained noodles to each bowl of soup.

The noodles should be cooked separately according to the package instructions or your preferred recipe. Add your garnishes right away while the soup is still hot.

Serve right away to enjoy the best temperature and texture.

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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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First, peel the Japanese yam and grate it into a smooth paste. I recommend a Japanese-style “oroshi” grater for best results. It’ll end up as a sticky, slightly foamy consistency like this.

If you’re sensitive to yams, be sure to wear food-safe gloves during this step because raw yams can irritate some people’s skin.

Grab a mixing bowl and put the grated yam in it. Then add the egg white, mirin, soy sauce, dashi granules, and mayonnaise, and whisk it all together until it’s combined.

The mixture should be smooth and slightly bubbly.

Heat a small skillet (I used 20cm) over medium-high heat. Add a bit of toasted sesame oil to coat the bottom of the pan, but not too much.

Pour in the yam mixture once the oil is hot.

Give it a gentle stir to distribute it evenly, and then let it cook until you see bubbles forming on the surface.

When the mixture starts to bubble, turn the heat down to medium and put a lid on the pan. Steam for 5 minutes.

Take the lid off and check that the surface is set but still tender. Top with a little mayonnaise, sprinkle with crushed nori, and carefully place the reserved egg yolk in the center.

Serve right away while it’s still hot.

This dish is typically served as it is. Each diner will have their own small serving plate and help themselves straight from the pan.

Enjoy!

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First, soak your shredded daikon, carrot, and lettuce in cold water.

While the vegetables are soaking, make your dressing and set it aside for later.

Put all the hamburger steak ingredients in a big bowl and mix them together with your hands.

Unlike traditional hamburger steak recipes that only need a little mixing, Bikkuri Donkey’s unique smooth texture requires you to mix it thoroughly until the mixture is all the combined and a bit sticky.

Divide the mixture into two or three equal portions. Pat each portion between your hands about 10 times, as if playing catch. This technique gets rid of any air bubbles and keeps the patties from falling apart when you cook them.

Lightly oil your hands, shape each portion, and then make a shallow dent in the center. Form the patties relatively thin　to achieve the Bikkuri Donkey’s characteristic style. Looking back at the pictures now, ideally thinner than mine.

Heat a pan on medium with a bit of oil.

Cook each patty for 2 minutes on each side, creating a nice crust while sealing in the juices.

When both sides are browned, turn the heat down low, add some warm water, and cover the pan.

Let the patties steam for 6 minutes to cook through.

Arrange the cheese slices in a cross pattern over each patty. Cover the pan and let the cheese melt for about 30 seconds to 1 minute, until it’s got that perfect, gooey consistency.

Once you check the patties are cooked through and the cheese has melted, move them to a plate. Then, it’s time to make the sauce.

Use the same pan to sauté the chopped onion in its flavorful remnants until it softens and becomes translucent. This step gets the most flavor out of the onions while using up the juices from the patties.

Add the rest of the sauce ingredients and simmer for about 30 seconds to blend everything together.

On a big plate, put your hamburger patty next to some freshly cooked rice. Drain and squeeze the soaked vegetables to get rid of the extra moisture, then top with the mayonnaise sauce and a cherry tomato. Finish by generously spooning the sauce over the patty.

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Put all the sauce ingredients in a mixing bowl.

Be extra careful when adding the miso paste, using the back of your spoon or whisk to blend it against the side of the bowl until it’s totally smooth.

First, trim the ends off the cucumber. Now for the fun part: grab your rolling pin (or hey, a sturdy beer mug works just fine) and give that cucumber a thorough beating.

You’re looking for that sweet spot between gentle taps and hulk smash – enough force to create cracks through the cucumber without turning it to mush. Those cracks are essential flavor pockets that’ll soak up all that savory goodness.

Use your hands to tear the cracked cucumber into rough, large bite-sized pieces. The irregular edges created by hand-tearing do a better job of grabbing onto the sauce than clean knife cuts.

Toss the pieces into your sauce bowl and give everything a good mix until each piece is well-coated.

If you’re serving it right away, go ahead and sprinkle some chili threads (or flakes) and sesame seeds on top.

But if you’ve got some extra time, cover it and pop it in the fridge.

The longer it marinates, the more the flavors will blend together. This makes it a great option for meal prepping – but be warned, you might find yourself sneaking bites straight from the fridge, and I did!

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Before you get started, make sure your egg yolks are at room temperature. This is super important for getting those emulsions right. And when you’re doing this, try to use a glass or ceramic bowl instead of a metal one. Metal can mess with the flavor and can make things go bad faster.

Whisk the egg yolks, both mustards, and a pinch of sea salt until the mixture becomes slightly pale and thickened. This first mix creates a stable base for your mayonnaise by breaking down the proteins in the egg yolks, allowing them to better coat the oil droplets.

Start by adding just 3-4 drops of oil along the edge of the bowl while whisking continuously. Continue with very small amounts (about 1/4 teaspoon at a time) for the first minute. It’s important to be patient at the beginning because rushing this step is the most common cause of broken mayonnaise.

The emulsion forms when the lecithin in the egg yolks wraps around tiny oil droplets, keeping them suspended in the water-based components. This creates a stable mixture that would normally separate. By the time you’ve added about 2 tablespoons of oil, the mixture should look noticeably thicker and slightly lighter in color.

As the mixture starts to come together, you can gradually increase the amount of oil you add each time. Continue whisking energetically until you’ve incorporated half of the oil and the mixture has thickened considerably.

Once you’ve added half the oil and achieved a thick, stable consistency, mix the apple cider vinegar and rice vinegar in a small bowl. Gradually add half of this vinegar mixture along the walls of the bowl, whisking in the same manner as you did with the oil. The vinegar adds tanginess and helps stabilize the emulsion.

Adding acid too early can destabilize the emulsion, but adding it at this stage helps maintain the perfect texture while incorporating that signature Japanese tanginess.

Once you’ve added half the vinegar, keep going with the same careful approach. Slowly pour in the rest of the oil, right along the edge of the bowl, and whisk it all up at the same time. When all the oil is incorporated, add the remaining vinegar mixture in the same way and whisk until fully combined.

By alternating oil and vinegar additions, you’re allowing the emulsion to adjust gradually without shocking it.

Add salt, sugar, white pepper, MSG (if using), and lemon juice.

If available, finish with an electric whisk or immersion blender for 20-30 seconds – no longer, as over-blending can break your emulsion. Brief mechanical blending creates smaller oil droplets for a smoother texture, similar to commercial production. The mayonnaise should become smoother, fluffier, and slightly paler.

The blending process also incorporates the seasonings (especially salt and sugar) evenly. Store the mayonnaise in a sealed container in the refrigerator for 1 hour to allow it to thicken fully.

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Preheat a large frying pan to medium and add a drizzle of sesame oil. Place the rice discs in the frying pan and fry on each side for 1 minute.

While they’re frying on one side, brush the top with soy sauce. Repeat on the other side after flipping them over.

Once both sides have been brushed with the sauce, flip one last time and continue to fry for 30 seconds so that both sides have a lightly charred soy sauce taste.

Remove from the pan and allow to cool slightly before assembling.

Heat a pan on medium (it’s fine to use the same pan you used to cook the rice) and add a drizzle of vegetable oil.

Once it’s hot, add the beef and marinade together into the pan and fry until the meat is cooked through and the sauce is reduced completely.

Stack the rice burger in this order: rice “bun” → layer of frilly lettuce → generous layer of pan fried yakiniku beef → rice bun.

Serve and enjoy!

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