Ingredients:

1 pound thinly sliced pork
2 tbsp. grated fresh ginger
3 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. sake

Procedure:

Mix soy sauce, mirin, sake, and grated ginger in a bowl. Marinate pork for 5 minutes. Heat some oil in a frying pan. Stir-fry the pork slices on medium heat. Served ginger pork with shredded cabbage. Makes 4 servings.

Ingredients:

sauce
1/2 cup worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste
chicken
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Procedure:

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside. Heat oil in deep-fryer to 350 degrees F (175 degrees C). Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Ingredients:

1 skewered unagi kabayaki
1 green pepper
3 shiitake mushrooms
3 tbsp. mirin
1 tbsp. soy sauce
1 tbsp. sake
1 tbsp. vegetable oil

Procedure:

Cut green pepper, shiitake, and unagi into bite-sized pieces. Heat oil in a pan. Saute green pepper and shiitake, then add unagi in the pan. Pour mirin, soy sauce, and sake mixture in the pan and sautäüthe ingredients for a minute. Makes 4 servings.

Ingredients:

2 thick naganegi (or leeks)
5/6 cup (200cc) water
1 teaspoon gelatin
1/2 chicken bouillon cube
2 tablespoons fresh cream
1 tablespoon mayonnaise
dash sugar
3 1/2 ounces (100 grams) crab meat, cooked and shredded

Procedure:

Cut the naganegi into 1 1/2 inch (4 cm) lengths, and add to a saucepan of boiling water for 6 to 7 minutes, until they are slightly soft. Drain and cool. When cool, push out and remove the centers, leaving only about 2 layers of skin. Combine the water, gelatin, and bouillon cube in a small microwave-safe bowl, cover, and microwave for 1 minute. Take out 2 2/3 tablespoons (40cc) of the gelatin liquid and place it in a separate small mixing bowl, add the fresh cream, mayonnaise, sugar and crab meat, and mix. Set this bowl into a larger bowl of ice to chill. When the mixture has jelled, use it to stuff the naganegi pieces. Refrigerate the remaining gelatin mixture for about 2 hours. When chilled, spread it over a serving plate, and arrange the stuffed naganegi on top. Makes 6 servings.

Ingredients:

2 servings pre-steamed noodles for yakisoba
1/2 carrot
1/2 celery
1 green asparagus
1/2 clove ginger
1 tbsp. soy sauce
1 tbsp. sake
1 tsp. sesame oil
1/2 tsp. salt

Procedure:

Boil asparagus and slice into strips. Also, slice carrot, celery, and ginger into thin strips. Heat sesame oil in a frying pan and saute ginger strips. Add carrot and celery slices and saute well. Further, add asparagus and saute. Finally, add noodles and stir well. Pour salt, sake, and soy sauce over noodles and stir-fry quickly. Makes 2 servings.

Ingredients:

1 lb. potato
1/4 lb. ground beef
1/2 onion
1 egg
1/2 tsp. salt
pepper to season
vegetable oil for frying
flour and panko (breadcrumb)

Procedure:

Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes. Mince onion and saute in a frying pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl. Season with salt and pepper and mix well. Make flat and oval-shaped pieces. Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 deg. F oil until brown. Makes 4 servings.

Ingredients:

3/4 lb. beef round
1 tbsp. salt and some pepper
1/2 small daikon radish
1 onion
4 shiso leaves
1 carrot
1 green onion

For dressing:
2 tbsp. soy sauce
2 tbsp. fresh lemon juice
2 rice wine vinegar

Procedure:

Thinly slice onion and soak them in water and drain well. Slice daikon, carrot, and shiso into thin strips. Chop green onion. Rub salt and pepper on beef round. Grill the beef for rare. Soak the beef in ice water. Dry the beef and thinly slice it. Place vegetables and beef slices in a plate colorfully. Mix soy sauce, vinegar, and lemon juice to make dressing and pour over the salad.

Ingredients:

4 cups steamed Japanese rice
8 strips of dried nori (seaweed)
Salt to taste
For fillings:
ume (pickled plum) / grilled salted salmon

Procedure:

Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won’t stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori. Makes 8 rice balls.

Ingredients:

1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine

Procedure:

Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Ingredients:

3/4 lb ground pork
1/2 onion
1/3 cup panko breadcrumb
1 egg
1 tsp salt
pepper
2 cups shredded cabbage
vegetable oil for frying
egg, flour and breadcrumb for coating

Procedure:

Mince onion and saute in a frying pan. Mix pork, onion, panko, and egg in a bowl. Add salt and some pepper in the mixture and mix well. Make eight oval meat balls. Flatten each meat ball. Coat with flour, egg, and panko (breadcrumbs) orderly. Heat oil in 350 degrees F in a deep pan. Fry the meat cakes until brown. Serve shredded cabbage and Worcester sauce on the side. Makes 4 servings.