Cut washed and peeled potatoes into chunks.

Add them to a large pot with cold water along with a bit of salt and cook them until fork-tender (about 10-15 minutes). Alternatively, you can steam them whole in a steamer basket until a bamboo skewer slides through, about 15-20 minutes.

While your potatoes are still hot, mash them thoroughly in a bowl until smooth and creamy.

Let them cool slightly (about 60°C or 140°F, hot but cool enough to handle).

Sprinkle in potato starch, salt, sugar, grated hard cheese (or powdered cheese), and meltable shredded cheese (I used Gouda).

Knead everything together with your hands until it forms a smooth, cohesive dough. If your dough feels sticky, add potato starch a teaspoon at a time. If it’s cracking and dry, add water drop by drop. The dough should feel like soft Play-Doh, pliable but not clingy.

Divide your dough into 5 equal portions and shape each into an oval patty. Think small hamburger patty rather than pancake. You want enough thickness for that satisfying chewy bite.

Ideally, each patty should be about 1-1.5cm (about ½”) thick and 6-8cm (3″) in diameter.

Place your shaped mochi in a cold non-stick frying pan. Drizzle cooking oil, then add butter to the center of the pan, then turn the heat to medium-low.

Listen for that gentle sizzle as the fat heats up and spreads under your mochi. You’re looking for a steady, quiet bubble rather than aggressive spattering.

Once the bottom develops a beautiful golden-brown crust (about 4-5 minutes), carefully flip each piece.

You’ll know they’re done when both sides are golden and the mochi feels slightly springy when gently pressed.

Finally, add a splash of water (about 1 tbsp) to the pan and cover with a lid for 1 minute. This quick steaming helps the starch gelatinize all the way through, making your potato mochi extra chewy and delicious!

Remove the lid, let any excess moisture evaporate and then take the pan off the heat.

While your mochi finish cooking, quickly combine of soy sauce, mirin, and sugar in a small saucepan. Bring this mixture to a gentle boil over medium heat.

Keep stirring, and remove from the heat once it becomes a syrupy texture.

Drizzle the sauce onto the cooked imo mochi and enjoy!

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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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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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After 1 minute, when the peppers have softened slightly but still retain some crispness, pour the sauce over them and stir-fry until they’re evenly coated.

Keep cooking until most of the liquid has evaporated, then take it off the heat and put it in a big mixing bowl.

Add the thoroughly drained tuna, mayonnaise and a drizzle of toasted sesame oil to the bowl and mix everything together.

Serve on a plate and sprinkle with bonito flakes and ground black pepper to finish.

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Start by boiling the fish filets in water for 3-5 minutes. The duration depends on the thickness of the fish, but it should be cooked through to make it easier to break.

Tip: If you can’t use sake in the later step, then add a small piece of ginger to the water at this point to help soften the fish odors.

Drain the water and pour the fish into a fine mesh sieve. Place the sieve in a bowl and fill it with cold water. This will stop the cooking process and the sieve will save any flakes that have started breaking off already.

Gently rub the surface to clean it, then drain the water and pat the filets dry with kitchen paper and squeeze out any leftover moisture.

Rub the flesh between your fingers to make fine flakes. If you want to protect your hands from odors, wear food-safe gloves.

If you want your sakura denbu to be perfectly pink, remove any brown parts at this point too.

Mix the sugar, salt, sake and food coloring to a small bowl and mix until dissolved. If you can’t use sake, substitute for water to keep the same consistency.

Place the cod flakes in a cold non-stick frying pan and add the pink liquid from the previous step. Mix well and heat on low.

Note: We don’t use any oil as we don’t want to brown the fish flakes.

Stir the mixture continuously to prevent burning or sticking. I recommend a silicone spatula to help scrape the bottom of the pan.

Spread the flakes out into a thin layer, then scoop back into the middle and repeat. This method will help the flakes dry out quickly and evenly.

Once the flakes are dry, remove the pan from the heat.

Cool for 5-10 minutes before using or storing.

Enjoy it in your favorite sushi, or use it to decorate rice bowls or bento boxes!

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Break a medium egg into a bowl and add salt. Give it a good whisk until it’s all combined.

If you want a smoother texture, just strain the mixture through a fine-mesh sieve into another bowl.

This step gets rid of any chalazae (the thick strands attached to the yolk) and makes the consistency more even.

Heat a small non-stick frying pan over low to medium-low heat. Coat the pan lightly with cooking oil using a paper towel, making sure to cover it evenly and remove any excess. This thin layer of oil prevents sticking without making the crêpe greasy.

Next, pour the strained egg mixture into the pan, swirling to create a thin, even layer covering the bottom. If you’re using a small pan, you might need to cook the egg in batches to avoid the crepe becoming too thick.

Cook until the egg is about 80% set, which should take about 2-3 minutes.

The surface should remain slightly soft. Just be careful not to brown the underside, as this can affect the final appearance and texture.

Take the pan off the heat and carefully transfer the egg crepe to a cutting board. Gently roll the crepe into a tight cylinder, starting from one end. Use a sharp knife to slice the rolled crepe crosswise into thin strips, about 1.5mm (1/16 inch) thick.

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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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In a sieve over a large bowl, combine uncooked white rice, black rice, red rice, and brown rice.

Pour cold water over the rice until the bowl fills, then drain immediately. Refill the bowl with cold water. Gently swish the rice to wash it.

When the water becomes cloudy, drain it out. Repeat this washing process 3 times in total.

Transfer the washed rice to a mixing bowl and cover with cold water. Add pearl barley, millet grain, and quinoa. Cover and soak for 1 hour or up to 2 hours in a cold environment. Soaking helps soften the grains and promotes even cooking.

After soaking, drain the rice mixture through the sieve. Let it sit over an empty bowl for 5 minutes to remove excess moisture.

Transfer the rice mixture to a thick-bottomed pot. Add white and black chia seeds, and white and black sesame seeds.

Pour in the cold water.

Then cover with a lid, and place on the stove.

Place the pot on the stove over medium heat.

1. Once you hear consistent bubbling, set a timer for 30 seconds.
2. Then reduce the heat to medium-low and cook for 2 minutes.
3. Next, lower the heat to low and simmer for 5 minutes.
4. Finally, turn the heat to maximum for 10 seconds before turning it off completely.

Alternatively, you can use a rice cooker on the regular white rice setting.

Leave the pot on the warm stove to steam for 15 minutes. Do not remove the lid or stir the rice during this time. Steaming allows the rice to finish cooking and helps distribute moisture evenly throughout the grains.

After steaming, remove the lid.

Then gently fluff the rice using a rice paddle or a spoon dipped in water to prevent sticking. Use the edge of the utensil to break up any clumps and release excess steam.

This step is crucial to avoid the rice being too wet.

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In a bowl, combine water, dried kombu, and dried shiitake mushrooms. Let the mixture sit for about 30 minutes to let the kombu and mushrooms rehydrate, creating a flavorful plant-based dashi stock.

Dried shiitake mushrooms tend to float, so it is best to place a weight like a drop-lid on them to keep them submerged.

After about 30 minutes, take the rehydrated kombu and shiitake mushrooms out of the bowl. Save the soaking water for later.

Cut them into small pieces, about the same size as the other diced vegetables and soybeans.

This ensures that everything cooks evenly and that the final dish has a nice consistency.

Heat a pot over medium heat and add a little oil. Once the oil is hot, add the carrots, bamboo shoots, diced shiitake mushrooms, and kombu to the pot. Stir-fry the ingredients for about a minute.

Next, pour the reserved kombu and shiitake dashi along with soybeans into the pot and bring the mixture to a boil over medium heat.

Once it’s boiling, reduce the heat to low and add soy sauce, sake, sugar and mirin. Cover the pot with a lid, and let the ingredients simmer for 30 minutes.

Once you’ve simmered for 30 minutes, just loosen the lid a little to let out some steam. Then, simmer for another 15 minutes.

You can serve the dish immediately after cooking. However, for enhanced flavor, allow it to cool completely, then refrigerate and reheat just before serving. You can also enjoy this dish cold!

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