Houraisen Junmai Ginjo Yumesansui

Steps

1. Put sesame oil in a pan and stir-fry the eggplant to absorb the oil.
2. Add the bell peppers through shishito peppers and stir-fry carefully.
3. Add the seasonings, simmer on low heat for about 12 minutes while occasionally stirring. Remove the lid and cook for another 2 minutes to evaporate the moisture.
4. Serve on top of shiso leaves.

Note: "Ratatouille" is a French home-cooked dish. Vegetables are seasoned with salt, pepper, bay leaves, etc., and slowly simmered in their own moisture. Since it's a home-cooked dish, the method and seasoning may vary by household.

Instructions

1. Heat 1 tablespoon of sesame oil in a frying pan and sauté the chopped leek.
2. Add the marinated beef and stir-fry until browned. Remove and set aside.
3. Add the remaining 1 tablespoon of sesame oil to the pan. Stir-fry the bamboo shoots, shiitake mushrooms, and red bell pepper. Add the <Seasoning> and cook through, then return the beef to the pan and stir-fry together.
4. Mix in the boiled canola flowers, plate, and serve.

Instructions

1. Mix curry powder into the sake lees dissolved in the soup stock.
2. Add the fish paste, sake lees mixture, salt, beaten egg, chopped perilla leaves, and peanuts. Mix thoroughly. With oiled hands, form into bite-sized balls.
3. Deep fry at 160°C (320°F).
4. Arrange on a plate and garnish with perilla leaves. Wrap the balls in perilla leaves to eat.

Steps

1. Marinate the cod in the Seasoning Base.
2. Blanch the canola flowers briefly and cut them into 3cm pieces.
3. Deep fry the cod and season it with the Seasoning.
4. Arrange on a plate, garnish with canola flowers, and sprinkle with sansho and black pepper.

Instructions

1. Heat salad oil in a frying pan and sauté the garlic slices until fragrant.
2. Increase the heat, add the steak, and sear both sides until browned. Finally, pour in sake and flambé. Remove, cut into appropriate sizes, and plate.
3. Blue Cheese Sauce: Mix butter until smooth, then add blue cheese and continue to blend. Lightly mix with sour cream.
4. Serve the steak with blue cheese sauce, topped with whole-grain mustard. Garnish with watercress to finish.

Steps

1. Combine the and bring to a boil.
2. Deep-fry the eggplant until crisp and golden.
3. While still hot, soak the eggplant in the prepared sauce. Once the flavors meld, plate and garnish with green onion strips and grated cucumber.