📝 Ingredients:

• 2kg pork bones (neck and femur)
• 500g pork belly
• 4 servings ramen noodles
• 4 soft-boiled eggs
• 2 sheets nori
• Green onions, sliced
• For tare: soy sauce, mirin, sake
• For chashu: soy sauce, sugar, sake

👨‍🍳 Instructions:

1. Blanch pork bones, rinse thoroughly
2. Simmer bones 12 hours until milky white
3. Marinate pork belly in soy, sugar, sake
4. Roll and tie pork belly, braise 2 hours
5. Make tare: combine soy, mirin, sake
6. Cook ramen noodles until al dente
7. Assemble: tare, hot broth, noodles
8. Top with chashu, egg, nori, green onions
9. Serve immediately

📝 Ingredients:

• 2 cups Japanese short-grain rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 12 slices fresh sashimi-grade fish
• Wasabi paste
• Soy sauce for dipping

👨‍🍳 Instructions:

1. Rinse rice until water runs clear
2. Cook rice with water, let rest 10 minutes
3. Mix vinegar, sugar, salt until dissolved
4. Fold vinegar mixture into warm rice
5. Cool rice to body temperature
6. Wet hands, form rice into oval shapes
7. Apply small amount of wasabi to fish
8. Press fish onto rice, shape with fingers
9. Serve immediately with soy sauce

📝 Ingredients:

• 4 boneless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tbsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Vegetable oil
• Sesame seeds for garnish

👨‍🍳 Instructions:

1. Pat chicken dry, score skin side
2. Mix soy, mirin, sake, sugar for teriyaki sauce
3. Heat oil in pan, cook chicken skin-side down
4. Cook until golden, flip and cook through
5. Remove chicken, pour off excess fat
6. Add teriyaki sauce to pan, bring to boil
7. Return chicken, glaze both sides
8. Cook until sauce thickens and glazes
9. Slice chicken, drizzle with remaining sauce
10. Garnish with sesame seeds

📝 Ingredients:

• 4 cups dashi stock
• 4 tbsp white miso paste
• 200g silken tofu, cubed
• 2 green onions, sliced
• 1 sheet wakame seaweed

👨‍🍳 Instructions:

1. Soak wakame in water until rehydrated
2. Heat dashi stock to just below boiling
3. Dissolve miso paste in small bowl with hot stock
4. Add miso mixture to pot, do not boil
5. Add tofu cubes, heat gently
6. Add wakame and green onions
7. Serve immediately

📝 Ingredients:

• 1 cup cake flour
• 1 cup ice-cold water
• 1 egg yolk
• Assorted vegetables (sweet potato, eggplant, bell pepper)
• Shrimp, cleaned
• Vegetable oil for frying
• For tentsuyu: dashi, soy sauce, mirin

👨‍🍳 Instructions:

1. Heat oil to 340°F
2. Mix ice water with egg yolk
3. Add flour, mix briefly with chopsticks (lumpy is fine)
4. Prepare vegetables, cut into bite-sized pieces
5. Dip ingredients in batter, shake off excess
6. Fry until golden and crispy, 2-3 minutes
7. Drain on rack, serve immediately
8. Make tentsuyu: mix dashi, soy, mirin
9. Serve with grated daikon radish

📝 Ingredients:

• 500g chicken thighs, cut into pieces
• 8 bamboo skewers, soaked
• For tare: 1/2 cup soy sauce
• 1/4 cup mirin, 1/4 cup sake
• 2 tbsp sugar
• 2 cloves garlic, crushed
• 1 inch ginger, sliced

👨‍🍳 Instructions:

1. Make tare: simmer soy, mirin, sake, sugar
2. Add garlic and ginger, reduce by half
3. Strain and cool tare sauce
4. Thread chicken onto skewers
5. Grill over medium heat, turning frequently
6. Brush with tare during last few minutes
7. Cook until charred and glazed
8. Serve hot with remaining tare

📝 Ingredients:

• 2 cups cooked Japanese rice
• 1/4 cup rice vinegar
• 1 tbsp sugar, 1 tsp salt
• Fillings: umeboshi, salmon, tuna mayo
• Nori sheets, cut into strips
• Sesame seeds (optional)

👨‍🍳 Instructions:

1. Season warm rice with vinegar mixture
2. Wet hands, sprinkle with salt
3. Take 1/3 cup rice, form into triangle
4. Make indentation, add filling
5. Cover with more rice, shape into triangle
6. Wrap with nori strip
7. Repeat with remaining rice
8. Serve at room temperature

📝 Ingredients:

• 250g cream cheese, softened
• 50g sugar
• 3 eggs, separated
• 100ml heavy cream
• 2 tbsp matcha powder
• 30g cake flour
• 1 tsp vanilla extract

👨‍🍳 Instructions:

1. Preheat oven to 320°F, prepare water bath
2. Cream cheese with sugar until smooth
3. Add egg yolks, cream, matcha, vanilla
4. Whip egg whites to soft peaks
5. Fold whites into cheese mixture
6. Sift in flour, fold gently
7. Pour into lined springform pan
8. Bake in water bath 60 minutes
9. Cool in oven with door ajar
10. Chill before serving