Houraisen Tokubetsu Junmai Beshi

Steps

1. In a bowl, combine the grated lotus root, flour, and salt. Mix well and shape into 4 dumplings.
2. In a pot, add the dashi stock and seasonings, then bring to a boil.
3. Once boiling, add the lotus root dumplings, pork belly, and eringi mushrooms, and simmer.
4. When the dumplings float and are cooked through, add the tofu and drained grated daikon. Bring to a gentle boil.
5. Finish by thickening the broth with the katakuriko slurry.
6. Serve in bowls and garnish with the blanched shungiku.

Instructions

【Napa Cabbage Gratin】

1. Mix the ingredients for [A] until sticky.
2. Make the white sauce. In a pot, heat butter and flour. When it starts bubbling, stir with a spatula while gradually adding milk. Add chicken bouillon and water, and cook until thickened.
3. Drain the cabbage leaves thoroughly. Place 1/6 of the meat mixture on the stem and roll it up lengthwise.
4. Arrange step 3 in a heatproof dish, pour the white sauce over, and sprinkle with melting cheese and bread crumbs. Bake at 200°C for 15 minutes, then reduce to 170°C and bake for another 10 minutes.

【Sea Urchin Canapés】

1. Mix sea urchin paste and soft-boiled egg well. Add gochujang to taste.
2. Spread step 1 on sandwich bread and toast in an oven toaster. Garnish with parsley or chervil.

Instructions

1. Prepare the nanban vinegar by adding sake, vinegar, soy sauce, and sugar to a pot. Bring to a boil, then add red chili peppers and grilled green onion.
2. Heat the frying oil to 140°C, and fry the prepared chicken at low temperature for 5 minutes. Increase the temperature and fry until golden brown. Fry the eggplant at high temperature until well-colored.
3. Immerse the freshly fried chicken in the nanban vinegar.
4. Drain the grated daikon radish and mix with shredded green onion.
5. Slice the chicken diagonally. Arrange the fried eggplant on a plate, placing the chicken in the slits of the eggplant, and pour nanban vinegar over. Garnish with shiso leaves and lemon wedges.

Procedure

1. Combine the finely chopped dried scallops, bamboo shoots, and other ingredients into a bowl. Add the and mix well.
2. Wrap the filling in dumpling wrappers.
3. In a pot, combine the soaking liquid from the dried scallops and kombu with the seasonings and heat. Once boiling, add the dumplings.
4. Serve the soup in small bowls and optionally add chili paste (doubanjiang) to enjoy the dumplings.
5. Add the vegetables to the pot later.

Instructions

1. Marinate the squid in the shiokara mixture.
2. Grill the shishito peppers first, then grill the squid on both sides. Cut into bite-sized pieces before serving.

Instructions

1. Thoroughly mix the ingredients.
2. Squeeze excess water from the cucumber and myoga, then toss with the .

Instructions

1. Heat 1 tablespoon of vegetable oil in a frying pan. Coat tofu with flour, dip in beaten egg, and fry until golden. Remove and set aside.
2. In the same frying pan, add 1 tablespoon of vegetable oil and sauté the chili pepper and chopped dried scallop.
3. Add seasoning and the fried tofu, then simmer on low heat for 3-4 minutes. Thicken with potato starch slurry.
4. Bring water to a boil, add a pinch of salt and sesame oil, and blanch the bean sprouts and chives.
5. Place the simmered tofu on a plate and garnish with the blanched vegetables.

Instructions

1. Bring water to a boil and blanch the minced onion. Drain and cool thoroughly, then coat with potato starch.
2. In a bowl, mix ground chicken thigh, egg, sugar, and soy sauce. Add the onion and mix well again.
3. Heat oil in a frying pan, shape the mixture from step 2 into slightly flat patties, and lightly brown both sides. Remove from the pan.
4. In a shallow pan, add the sauce seasonings and reduce slightly. Add the patties from step 3, coat them with the sauce, cover with a lid, and simmer over low heat until glossy.
5. Plate the patties and sprinkle with poppy seeds.

Steps

1. Arrange alternating layers of cucumber and horse mackerel in a dish, then pour the well-mixed sesame vinegar dressing over the top.
2. Garnish with cherry tomatoes and grated ginger.

Steps

1. Line a terrine mold with plastic wrap and fill it with the avocado slices.
2. In a pot, combine the plain yogurt, mayonnaise, sugar, and salt, and heat over low heat. Stir in the dissolved gelatin carefully.
3. Place the pot in an ice bath and stir until the mixture thickens. Add the spices and pour into the terrine mold over the avocado. Refrigerate until fully set.
4. Cut the terrine into slices, plate, and garnish with cherry tomatoes and baby leaves.

Procedure

1. Mix the strained egg yolk from an onsen egg with sake-diluted katsuo shiokara.
2. Toss the thinly sliced squid with the shiokara dressing.
3. Line a plate with a lemon slice and arrange the dressed squid on top. Garnish with kinome and lemon slices.

Procedure

1. Place the red snapper and ginger in a pot. Add the seasonings and bring to medium heat. Use a drop lid.
2. Once the fish is cooked through (about 3 minutes), add the udo and simmer for another 3 minutes.
3. Arrange on a plate, reduce the cooking liquid slightly, and pour over the fish. Garnish with kinome.

Procedure

1. Prepare the sesame sauce. Toast the white sesame seeds in a pan, then grind in a mortar. Once they become oily, add dark and light soy sauces and continue grinding. Adjust the thickness with dashi stock.
2. Toss the sea bream and canola flowers with the sesame sauce, then plate. Garnish with wasabi and benitate.

Instructions

1. Mix the ground pork, green onion, ginger, and well.
2. Pat dry the eggplant and tomato, and dust the inner sides with flour.
3. Stuff the eggplant slices with the mixture from step 1 and fill the tomatoes as well. Coat everything lightly with flour.
4. Dip the prepared items into the lightly mixed batter and deep-fry in oil at 170°C for about 4 minutes.
5. Place step 4 on a plate lined with shiso leaves and pour the sweet vinegar sauce over them.

Instructions

1. Prepare the plum sauce: Heat the dashi stock, Mikawa roasted sake, and mirin. Cool, then mix in the plum paste. Refrigerate until chilled.
2. Cook the spaghetti slightly longer than the package instructions for a softer texture. Rinse under cold water and chill in ice water. Drain and mix with olive oil.
3. Combine the chilled plum sauce with the prepared spaghetti and plate. Top with whitebait, sakura shrimp, shiso leaves, and shredded nori.

Instructions

1. In a heavy pot, combine the noodle soup, sugar, vinegar, and sake. Lay the kombu on the bottom and arrange the Pacific saury on top. Cover with a parchment paper lid and heat on low. After it starts boiling, cook for 15 minutes and let sit overnight. (Add more sake if the liquid reduces too much.)
2. The next morning, add dark soy sauce and simmer on low heat until the Pacific saury turns golden. Allow it to cool completely.
3. Place the Pacific saury in sterilized containers, pour the cooking liquid over until submerged, and store in the refrigerator. Serve on a plate with grated daikon radish or kabosu as desired.