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.

Ingredients:

2 blocks of soft tufo
40 grams of dried chirimenjako (anchovies)
50 grams peanuts or almonds
Green onions
10 ml. sesame seeds
5 ml. sesame oil

Procedure:

Cut green onion and peanuts in small pieces. Heat up sesame oil in a fry pan. After about two minutes, add the green onions and sesame seeds into the pan. After friying for another two to three minutes, spread the Jakopi on the tofu and serve. Add soya sauce as you like.

Ingredients:

1 1/2 pound beef loin (very thin slices)
7 cups dashi soup stock
1/4 pound chinese cabbage/hakusai
1 leek
1/4 pound shimeji, shiitake, or enoki mushroom

Procedure:

Cut beef, chinese cabbage, leek, and mushrooms into bite-sized pieces. Place the ingredients in a large plate. Put dashi soup in a pot at the table and heat. Add some vegetables in the pot and simmer. Cook beef slices in the pot for 5-10 seconds as you eat with dipping sauce. Add more vegetables in the pot as you eat. Makes 4 servings

Ingredients:

4 beef steaks
3 tbsp soy sauce
3 tbsp mirin
1 tsp fresh ginger juice
1 glove garlic
vegetable oil for frying
Procedure:

Mix soy sauce, mirin, fresh ginger juice, and sliced garlic. Marinate beef in the mixture for one hour. Heat vegetable oil in a frying pan and fry steaks quickly. Turn over the steaks. Pour the sauce over the meat and cook for a few min. Makes 4 servings. Makes 4 servings.

Ingredients:

4 pork chops
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup panko bread crumbs
Vegetable oil for frying

Procedure:

Cut the edge of pork chops in several places. Sprinkle salt and pepper on the pork. Put flour lightly on the pork. Dip the pork in beaten egg. Put panko on the pork and pat them well. Fry the pork in 320F oil for a few min. Turn over the pork chops and fry a few more min. Take out the pork and put them on a paper towel to drain the oil. Cut each tonkatsu into small pieces. Serve shredded cabbage and tonkatsu sauce withtonkatsu. Makes 4 servings.

Ingredients:

1 cup all purpose flour
3/4 cup dashi soup or water
4 eggs
2 cups chopped cabbage
4 thinly sliced pork
4 servings yakisoba noodles
okonomiyaki sauce or worcester sauce to season

Procedure:

Heat a pan or an iron table. Mix flour and to make okonomiyaki batter. Spread a scoop of the batter into a thin round over the pan. Place one handful of finely chopped cabbage on top of the thin pancake. Place a pork slice on top of the cabbage. Pour some okonomiyaki batter over the ingredients. Fry yakisoba noodles on the side and season with okonomiyaki sauce. Flip the pancake over with spatulas. Press the top of the okonomiyaki firmly with a spatula and cook it in low heat until ingredients are cooked. Replace the okonomiyaki with spatulas on top of yakisoba noodles and press on the top firmly. Fry an egg on the side. Replace the okonomiyaki on top of the fried egg and again press on the top firmly. Serve the okonomiyaki in a plate with the egg side up. Repeat this process to make more okonomiyaki. Before eating okonomiyaki, spread okonomiyaki sauce or worcester sauce and mayonnaise on the okonomiyaki. Sprinkle katsuobushi (dried bonito flakes) and ao-nori (dried seaweed powder) on the top.

Ingredients:

1/3 cup chopped cabbage (boiled)
2 tbsp. chopped green onion
1/2 pound ground pork
1 tsp. sesame oil
1 tsp. sugar
2 tsp. soy sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger
20 gyoza wrappers
1 tbsp. vegetable oil

Procedure:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Makes 4 servings.