Ingredients:

1 tablespoon miso (a paste of fermented soy, barley and/or rice)
1 tablespoon mirin (sweet rice wine)
1 teaspoon soy sauce (I use a low sodium tamari)
1 teaspoon sesame oil
shichimi tōgarashi (or other type of ground chili pepper, with or without added spices), to taste
a small section of fresh turmeric or ginger, peeled and finely grated
2 slices flank steak, about 260 grams (9 ounces) total

Procedure:

In a medium bowl, whisk together the miso, mirin, soy sauce, oil, tōgarashi, and turmeric to form a paste. Add the meat, stir and flip to coat well on all sides. Cover and leave to marinate at room temperature for 20 to 30 minutes, stirring once or twice during that time. (You could prepare this in advance and marinate the meat for a few hours; keep the bowl in the fridge then and take it out 20 minutes before cooking.) Place a lightly greased skillet or grill pan over high heat. When it is very hot, add the steaks to the pan and cook for 1 1/2 to 2 minutes without disturbing. Flip the meat, brush it with what’s left of the marinade*, and cook for 1 1/2 to 2 minutes on the other side. (Depending on the thickness of the steaks and the hotness of your stove, this will produce rare to medium-rare meat; adjust the cooking time to the desired doneness). Transfer the steaks to a plate or cutting board, cover with foil to keep warm, and let rest for 2 to 3 minutes before serving. Serve with a salad of mâche, or slice into crosswise strips to eat with chopsticks over Japanese rice.

Ingredients:

whole shrimp
whole smelt
scallops
white fish fillets
whole oysters
Japanese eggplant, sliced
Italian sweet peppers, sliced
bell peppers, sliced
zucchini, sliced
mushrooms, whole or sliced
green beans
onions, sliced
yams, sliced
carrots, sliced
shiso leaves
okra, sliced
broccoli
cauliflower

Procedure:

Heat oil in a pan until just ready to smoke. Dip fish and vegetables, one at a time, into batter. Carefully drop into oil. When done, the seafood and vegetables will float to the top. Don’t overcook, and be sure to turn often.

Ingredients:

1-inch piece of fresh ginger, peeled
3 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon sesame oil
3/4 cup canned creamed corn
30grams dried rice vermicelli noodles
1 tablespoon cornstarch mixed to a paste with 1 tablespoon water
1/2 cup skinless rotisserie chicken breast, finely shredded
1 spring onion, thinly sliced

Procedure:

Crush the piece of ginger with the side of a large knife blade, keeping it in one piece. Put the ginger, stock, soy sauce and sesame oil in a saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, then remove the piece of ginger. Add the creamed corn, noodles and scallion and simmer for a further 3 minutes. Stir in the cornstarch paste and keep stirring as the soup thickens. Add the shredded chicken breast, warm through, then serve.

Ingredients:

4 pieces marlin steaks
6 tablespoons soy sauce
1/4 cup mirin (sweet rice wine)

Procedure:

Combine soy sauce and mirin, marinate fish in mixture for half an hour. Save marinade. Either broil fish, or cook on outdoor barbecue for about five minutes on each side. (Be careful not to overcook. ) Reduce marinade in sauce pan. Brush on steaks. Serve.