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.

Combine all the soup base ingredients in a large pot and give it a good stir.

Then, add the sliced pork, aburaage (fried tofu), and vegetables.

Put a lid on the pot and turn the heat to medium. Let everything cook together until the Napa cabbage becomes tender and the pork is cooked through, which should take about 10 minutes.

The cabbage will release its natural sweetness into the broth during this time.

Once the vegetables have reached your desired tenderness and the pork is fully cooked, add in the freshly grated daikon radish. Finish by drizzling with toasted sesame oil, sprinkling with chopped green onions, and adding a generous grind of black pepper.

Serve in individual bowls while it’s still hot. Each person can add their own touch by using yuzu kosho (citrus chili paste) or shichimi togarashi (seven-spice powder) to suit their own heat preference.

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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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Begin by combining water and kombu (dried seaweed) in a large pot to make the base stock. Allow to steep at room temperature for at least 30 minutes.

This steeping time allows the kombu to release its natural umami compounds without becoming bitter.

While the kombu is soaking, prepare all the vegetables, salmon and other ingredients.

• Tofu: Large cubes
• Carrots: Rounds
• Onions: Sliced
• Shiitake mushrooms: Stems removed
• Leeks: Diagonally sliced and decorated (if you like)
• Potatoes: Peeled and thickly sliced
• Cabbage: Roughly cut

Preparing everything before cooking ensures a smooth cooking process!

After 30 minutes, place the pot over medium heat. Watch carefully – when small bubbles begin to form, but before it reaches a full boil, reduce the heat to low and remove the kombu. Add sake, mirin and soy sauce to complete the base stock.

Place the ingredients in the pot in layers, starting with the items that will take the longest to cook: place the harder vegetables, such as carrots and potatoes, on the bottom, followed by the cabbage and mushrooms, then the seafood on top.

Increase the heat to medium-high and once the broth is bubbling, cover and cook continue to cook for 5 minutes or until the root vegetables are fork-tender and the salmon is cooked through.

Once the vegetables are tender, reduce the heat to the lowest setting. Using a miso strainer or fine-mesh sieve, slowly add the miso paste to the broth, stirring gently to incorporate.

Add butter just before serving to enrich the broth.

Portion into individual serving bowls, and sprinkle a bit of sansho pepper if you have it.

After enjoying the main ingredients, cook the udon noodles in a separate pot according to package directions. Drain thoroughly and add to the remaining broth for a satisfying finish to your meal.

The concentrated broth creates a flavorful noodle dish!

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Heat up a medium-sized pot on medium and add some oil. Once it’s hot, add the pork belly and sprinkle with salt.

Cook it until the meat starts to brown and release its fat. This initial browning is what will create a foundation of flavor for the soup.

Throw in all the vegetables except for the konnyaku and aburaage, along with another dash of salt. Give it a stir-fry for about 2 minutes, making sure the vegetables are all coated in that tasty pork fat.

Pour in the dashi stock and bring it to a gentle simmer over medium heat. Cook for 7 minutes.

Now, add the washed konnyaku and aburaage to the pot. Turn the heat down low and let it simmer for about 3 minutes.

Turn off the heat. Use a miso strainer (or a fine-mesh strainer) to gradually dissolve the sake lees and miso into the soup. This will help you avoid lumps and get a nice, smooth consistency.

Add the light soy sauce and stir gently to combine. Taste it and adjust the seasonings if needed.

Ladle the hot soup into individual bowls and top with freshly chopped green onions.

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Use a fork to poke some holes in the beef block’s surface.

Sprinkle on the salt and pepper, then let it rest until it reaches room temperature (approx 30 minutes, shorter in summer).

Heat a little bit of oil in a frying pan over medium heat. Sear the beef on all sides until it’s nicely browned and has a tasty crust.

Throw all the broth ingredients and the aromatics into the pan.

Bring the mixture to a boil, then turn the heat down low and cover.

Let it simmer for 10 minutes, and make sure to flip the meat halfway through, at the 5-minute mark.

Take the meat out of the pan and wrap it up tightly in foil.

Let it cool completely at room temperature.

When it’s cool, put the meat in a big sealable bag cooking broth in just the sauce without the aromatics.

Refrigerate for at least 6 hours, preferably overnight, so the flavors can fully develop and penetrate the meat.

The next day, take the meat out of the marinade and pour the leftover marinade into a pan. Add finely diced white parts of the leeks, and bring it to a boil over high heat. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to reduce and thicken naturally.

Take it off the heat and mix in the freshly grated daikon.

This sauce can be served either warm or cold, depending on your preference.

Slice the beef into thin, even pieces.

Arrange the slices with the sauce and garnish with chopped green onions.

For a modern presentation, serve it over steamed white rice.

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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.

Remove each cabbage leaf from the head one by one, and keep them whole.

Next, stack the cabbage leaves with the thinly sliced pork, one leaf and a layer of pork on top of it, then another leaf. Keep going with this pattern until you’ve used up all your ingredients.

This layering technique is what gives the dish its distinctive mille-feuille look and ensures everything cooks evenly.

Use a sharp knife to cut your layered stack into pieces about 5 cm (2 inches) wide.

Next, transfer the cut sections to a wide, heavy-bottomed pan/pot.

I recommend arranging it around the edge of the pot first and filling the middle last.

Pour the dashi, sake, sesame oil, chicken bouillon powder and ground black pepper over the arranged layers.

Place the pot over medium-high heat and bring to a gentle boil. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes.

While the hot pot is simmering, get your dipping sauce and condiments ready. Just pour the ponzu sauce into individual serving bowls. If you’re using any optional condiments, just set out small dishes of yuzu kosho, freshly grated daikon radish, and shichimi togarashi.

Use cooking chopsticks or tongs to carefully transfer the cooked layers to serving bowls. Dip each piece in ponzu sauce before you eat it. For variety in flavor, try mixing up the condiments in your ponzu.

The freshness of grated daikon really shines when paired with the rich pork and tender cabbage.

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Cut the carrots and potatoes into bite-sized chunks.

Give the potatoes a five-minute soak in cold water to get rid of any excess starch.

While you’re waiting for the potatoes, heat a small pot of water. Once boiling, blanch the snowpeas for 1 minute, then drain and set aside for later. You can cut them in half once they’re cool enough to touch, then use them as a garnish at the end.

If you’re looking for a quicker option, you can just add the raw snow peas directly to the dashi (soup) with the other vegetables. While blanching makes for a nicer presentation and texture, both methods work perfectly well.

Once soaked, put the drained potatoes and carrots in a microwave-safe bowl with a tablespoon of water. Cover with plastic wrap and microwave on high (600W) for about three minutes to partially cook them.

This step is to speed up the cooking process and save time. If you don’t have a microwave, you can parboil the vegetables in a pot of boiling water or use a steamer to steam them instead.

Tip: I don’t recommend boiling the potatoes directly in the dashi as this can make your soup cloudy and starchy.

In a large pot, mix together the dashi stock, the parboiled carrots and potatoes, and the mushrooms.

Bring the mixture to a boil over medium-high heat and cook until the vegetables are softened to your liking.

While the broth is warming up, heat a little oil in a frying pan over medium heat. Sprinkle both sides of the salmon fillets with a little salt and fry them until they’re nicely browned on both sides, which should take about 3 minutes per side.

Once cooked, take them off the heat. Ideally, try and time this so that the salmon is ready at the same time as the soup.

Once you’re happy with the vegetables, turn off the heat and mix in your miso paste.

Split the soup between the serving bowls. Now, add the seared salmon fillets and blanched snow peas. Top each bowl with a small slice of butter and a dash of freshly ground black pepper.

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Bring a large pot of water to a boil. Add the cabbage leaves and blanch for about 1 minute.

Remove the leaves with tongs or a slotted spoon and place them in a colander to drain.

Let the leaves cool until you can handle them comfortably.

This quick blanching softens the leaves, making them pliable for rolling without overcooking.

While the cabbage cools, you can get the broth ready. Just mix all the broth ingredients in a separate pot and heat it over medium until it almost boils.

Then take it off the heat and set it aside.

Lay out the cooled cabbage leaves on a flat surface.

Put two slices of pork belly on each leaf and sprinkle with a pinch of black pepper.

Fold the parallel sides of the leaf over the long edges of the pork.

Then roll up tightly from the bottom to the top, making sure the pork stays inside during cooking.

Arrange the rolls in a large, clean pot or deep skillet, seam-side down, in one layer.

Next, pour the prepared broth over the rolls, making sure it’s evenly distributed.

Put a drop lid directly on top of the rolls to keep them submerged.

Bring the broth to a boil over medium heat, then reduce to low and simmer for 15 minutes.

Gently transfer the cooked rolls to a serving plate with tongs. Save the remaining broth in the pot.

In a small bowl, mix potato starch and water to create a slurry. Slowly pour the slurry into the broth, stirring constantly to prevent lumps. Return the pot to medium heat and cook, stirring gently, until the sauce thickens and becomes glossy. The starch slurry acts as a thickening agent, creating a silky sauce that clings to the rolls.

Top the cabbage rolls with the thickened sauce.

Then add a sprinkle of parsley to give it a fresh, colorful finish.

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