Soup Stock Tokyo

Ingredients

• Annnimo sweet potato: 2 (600g)
• Water: 100cc
• Milk: 700–800cc
• Heavy cream: 150cc
• Salt: 1 teaspoon
• White pepper: a pinch
• (Topping)
• Annnimo (thinly sliced): as needed
• Salad oil: as needed

Method

1. 1. Wash the Annnimo well, peel, and cut into 5–7mm rounds without peeling.
2. 2. Place in a pot, add water, steam over medium heat. For root vegetables, slow heating with a little water brings out the sweetness. Use a tight-fitting lid so steam does not escape.
3. 3. When steam begins rising from the sides of the pot, reduce to low heat and heat for 3–4 minutes. When the potato is cooked through and turns golden, mash with a spatula until very soft.
4. 4. When soft enough to mash with a spatula, add milk at about 50°C and mix while warming over low heat.
5. 5. Return the strained soup to the pot, add cream, season with salt and white pepper.
6. 6. Pour into bowls and top with the Annnimo slices that have been pre-sliced and fried crisp in salad oil.

Ingredients

• Corn (kernels only): 2 ears (400g)
• Sweet potato: 1 medium (300g)
• Onion (minced): ½ small (90g)
• Salad oil: 2 tablespoons
• Water: 200cc
• Milk: 700–800cc
• Heavy cream: 150cc
• Salt: 1 tbsp and ½ tsp
• White pepper: a pinch
• (Topping)
• Red onion: as needed

Method

1. 1. Scrape the corn kernels from the root toward the tip along the cob. Do not wash the sweet potato; cut into 5mm rounds just before cooking.
2. 2. Heat salad oil in a pot, add the onion, sauté over medium-low heat for 4–5 minutes.
3. 3. When onion is wilted, add the corn and sweet potato, sauté 2–3 minutes, add water, cover with lid and steam over low heat.
4. 4. When sweet potato can be mashed with a spatula, add milk at about 50°C and mix while warming.
5. 5. Remove from heat and blend with a hand blender, then strain through a chinois (p.90).
6. 6. Return strained soup to the pot, add heavy cream, season with salt and white pepper.
7. 7. Pour into bowls and top with the red onion cut into 5mm dice.

Ingredients

• Kabocha squash: ½ medium (650g)
• Onion (minced): 1 medium (200g)
• Carrot: ½ medium (80g)
• Butter: 20g
• Chicken stock (p.18): 300–400cc
• Milk: 400cc
• Heavy cream: 80cc
• Salt: 1 teaspoon
• White pepper: a pinch
• (Topping)
• Heavy cream: as needed

Method

1. 1. Remove seeds and fibers from the kabocha, peel thinly to about 5mm, and cut into bite-sized pieces. Peel the carrot and cut into 5mm half-rounds.
2. 2. Melt butter in a pot, add the onion and carrot, sauté over low-medium heat for 5–6 minutes. When translucent, add the kabocha and sauté for 3–4 minutes.
3. 3. When the color deepens, add chicken stock, cover with a lid, and simmer over low heat for 2–3 minutes, until the kabocha can be mashed with a spatula and is very soft.
4. 4. Remove from heat, blend with a hand blender, strain through a chinois (p.90).
5. 5. Return strained soup to pot, add heavy cream, season with salt and white pepper.
6. 6. Pour into bowls and drizzle with heavy cream.

Ingredients

• Potato: 3 medium (360g)
• Leek (thin slices): ½ medium (100g)
• Leek (thin slices): n stalk (30g)
• Celery (thin slices): ¼ stalk (25g)
• Butter: 20g
• Chicken stock (p.18): 400–450cc
• Milk: 350cc
• Heavy cream: 250cc
• Salt: 9g
• White pepper: a pinch
• (Topping)
• Green onion (small pieces): as needed
• Fried onion: as needed

Method

1. 1. Cut potatoes into 5mm rounds just before cooking (with skin on).
2. 2. Melt butter in a pot, add leeks, celery, sauté over medium heat for 8–9 minutes.
3. 3. When vegetables are wilted, add potatoes, sauté 3–4 minutes, add chicken stock and simmer.
4. 4. When potatoes can be mashed with a spatula, add milk at about 50°C and mix while warming.
5. 5. Remove from heat, blend with hand blender, strain through a chinois (p.90).
6. 6. Return strained soup to pot, add heavy cream, season with salt and white pepper.
7. 7. Place in a bowl filled with ice water, stir frequently and cool quickly for a short time.
8. 8. Pour into bowls and top with small-cut green onion and fried onion.

Ingredients

• Chicken (from stock): 100g
• Onion: 1/2 small (90g)
• Eggplant: 1 (70g)
• Zucchini: 1/2 small (100g)
• Red bell pepper: 1/8 (10g)
• Yellow bell pepper: 1/8 (10g)
• Tomato: 1/2 medium (90g)
• Garlic (minced): 1 clove (10g)
• Dried basil: 1/2 tbsp
• Olive oil: 1 tbsp
• Chicken stock: 700-800cc
• Soy sauce: 1/2 tbsp
• Salt: 1 tsp
• White pepper: a pinch
• (Topping) Lettuce: as needed

Method

1. 1. Peel onion and cut into 1cm cubes. Cut eggplant and zucchini lengthwise into quarters, then into 8mm-1cm half-rounds. Remove stems and seeds from bell peppers and cut into 7mm squares. Remove seeds from tomato and roughly chop.
2. 2. Heat olive oil in a pot over low heat, saute garlic for 2-3 minutes.
3. 3. When garlic is fragrant, add onion and saute over medium heat for 2-3 minutes.
4. 4. Add eggplant and zucchini, saute 3-4 minutes, then add bell peppers and tomato and briefly saute.
5. 5. Add chicken and chicken stock, bring to a boil over high heat, remove scum.
6. 6. Add dried basil, soy sauce, salt, white pepper to taste.
7. 7. Pour into bowls and top with lettuce cut into 1cm x 7cm strips.

Ingredients

• Dried scallops: 2 small (10g)
• Water: 600cc

Method

1. INGREDIENTS: - Dried scallops: 2 small (10g) - Water: 600cc INSTRUCTIONS:
2. 1. Prepare the dried scallops with the measured water.
3. 2. Soak in water for at least 8 hours.
4. 3. Scallops should absorb enough water to grow to about 1.5 times their original size.
5. 4. Shred with hands.
6. 5. Use the whole thing, including the scallops, as dashi.

Ingredients

• Shimeji mushrooms: 1/2 pack (50g)
• Ginger (julienned): 10g
• Rice: 100g
• Sesame oil: 1 tbsp
• Chicken stock (p.18): 700-800cc
• Dried scallop dashi: 600cc
• Salt: 2 tsp (strong)
• (Topping)
• Chirimen jako (dried fish): 3 tbsp
• Green onion (small pieces): as needed
• Sesame oil: 1 tsp

Method

1. 1. Wash rice and soak in water (separate from recipe amount) for 30 minutes, then drain in a strainer.
2. 2. Heat sesame oil and ginger in a pot over low heat, saute for 1-2 minutes until the ginger aroma is released, then add the rice and saute over medium heat until coated with oil.
3. 3. Cut off the base of the shimeji mushrooms, add to pot with chicken stock and dried scallop dashi, heat over medium heat. When it boils, remove scum and stir occasionally, reducing to low heat and simmering 35-40 minutes.
4. 4. When the rice has fully absorbed the broth and becomes porridge-like, season with salt.
5. 5. Heat sesame oil in a frying pan, add chirimen jako and saute over low heat until crispy, then spread on a tray to cool.
6. 6. Ladle congee into bowls and top with chirimen jako and green onion.

Ingredients

• Onion: 1 small (180g)
• Zucchini: 1/2 small (100g)
• Cabbage: 2 leaves (80g)
• Daikon radish: 3-4cm (70g)
• Green beans: 5 (30g)
• Bell pepper: 1/4 (20g)
• Green peas: 2-3 tbsp (30g)
• Garlic (minced): 2 cloves (20g)
• Pressed barley: 40g
• Olive oil: 1 tbsp and 1/3
• Kombu dashi: 600-700cc
• Barley grass soaking water: 50cc
• Barley grass powder: 1 tbsp
• Rock salt: appropriate
• White pepper: a pinch
• (Topping) Green onion, fresh green peas (frozen is fine if fresh unavailable)

Method

1. 1. Soak pressed barley in water (separate from recipe) for 30 minutes, drain in strainer.
2. 2. Peel onion and daikon. Remove seeds from bell pepper; cut zucchini, cabbage, daikon, green beans, and bell pepper all into 7mm pieces.
3. 3. Heat olive oil and garlic in a pot over low heat, saute for 3-4 minutes without burning.
4. 4. When garlic is fully fragrant and stickiness appears, add onion and daikon and saute over medium heat.
5. 5. When daikon surface is translucent, add kombu dashi and pressed barley, simmer 4-5 minutes, then add cabbage, green beans, bell pepper, green peas and simmer another 3-4 minutes.
6. 6. When vegetables are cooked, add water-dissolved barley grass.
7. 7. Return to boil, season with rock salt and white pepper.
8. 8. Pour into bowls and top with green onion.

Method

1. 1. Wash rice and soak in water (separate from recipe) for 30 minutes, then drain in strainer.
2. 2. Peel onion and carrot. Remove seeds from bell peppers; cut zucchini, eggplant, celery, and all others into 1.5cm cubes.
3. 3. Heat olive oil and garlic in a pot, saute over low heat 3-4 minutes without burning.
4. 4. Add carrot and saute for 1-2 minutes. When carrot is coated in oil, add onion and celery, and saute over low-medium heat for 5-6 minutes.
5. 5. Add zucchini, eggplant, bell peppers; when oil is fully distributed and a pinch of salt is added, saute 5-6 minutes. Wipe any vegetables sticking to the pot while sauteing.
6. 6. When vegetables are cooked through, add tomato sauce and water, simmer for 25-30 minutes. When rice is cooked, season with salt and white pepper.
7. 7. Pour into bowls and top with arugula cut into 1-2cm strips.

Ingredients

• Kombu: 15g
• Katsuobushi (dried bonito flakes): 12g
• Water: 1000cc

Method

1. INGREDIENTS: - Kombu: 15g - Katsuobushi (dried bonito flakes): 12g - Water: 1000cc INSTRUCTIONS:
2. 1. Use a firmly wrung cloth to wipe sand and dirt from kombu, and prepare with the measured katsuobushi and water.
3. 2. Add kombu and water to a pot, leave for 30 minutes.
4. 3. Heat over low heat for about 10 minutes, remove kombu just before boiling, reduce to low heat and remove scum.
5. 4. Once it boils again, add katsuobushi.
6. 5. When the katsuobushi movement settles, turn off the heat.
7. 6. Line a strainer with kitchen paper and strain the katsuobushi.

Ingredients

• Pork belly (block): 120g
• Mozuku seaweed: 120g
• Okra: 7-8 pieces
• Ginger (grated): 1 tsp
• Kombu-katsuobushi dashi: 800-900cc
• Soy sauce: 1.5 tbsp
• Salt: 1/2 tsp

Method

1. 1. Wash mozuku and drain in a strainer. Cut off the tops of the okra, sprinkle with plenty of salt (not in recipe) and rub, then blanch in boiling water for 5-10 seconds. Rinse in cold water to set the color and cut into easy-to-eat sizes.
2. 2. Cut pork belly into thin 3mm-thick, 1cm-wide strips, put with salt into a resealable bag, knead well and leave for 30 minutes.
3. 3. Heat kombu-katsuobushi dashi, when it boils add the grated ginger from step 2 and heat for 2-3 minutes, then cook pork through.
4. 4. Add mozuku and okra and bring back to a boil, season with soy sauce, and serve in bowls.

Ingredients

• Onion (minced): 1 medium (180g)
• Carrot (minced): 1/2 stalk (100g)
• Celery (minced): 1/4 stalk (25g)
• Tomato paste: 75g
• Garlic (minced): 1 clove (5g)
• Bay leaf: 1
• Butter: 30g
• Homard lobster jus: 260cc
• Water: 500cc
• Milk: 150cc
• Heavy cream: 50cc
• Red wine: 15cc
• Brandy: 1 tbsp
• Honey: 1 tbsp
• Salt: 6g
• White pepper: a pinch
• (Topping) Black pepper: a pinch

Method

1. 1. Melt butter in a pot, add garlic and saute over low heat until fragrant.
2. 2. When garlic is fragrant, add onion, 1 tbsp at a time, and saute over medium-low heat until onion and celery become translucent, about 4 minutes.
3. 3. When onion is translucent and flavor is released, add red wine and brandy to evaporate the alcohol, then add tomato paste. Add the lobster jus (photo b) and stir together.
4. 4. When it boils, reduce to low heat and simmer 15-16 minutes to develop flavor.
5. 5. Add milk and heavy cream, season with salt (5g).
6. 6. Pour into bowls, top with black pepper.

Ingredients

• Sweet potato: 1 medium (300g)
• Onion (thin slices): 1 small (180g)
• Mushrooms (thin slices): 300g
• Garlic (minced): 1 clove (10g)
• Salad oil: 2 tbsp
• Unsalted butter: 20g
• Chicken stock (p.18): 300-400cc
• Milk: 500-550cc
• Salt: 1.5 tsp
• White pepper: a pinch
• (Topping)
• Mushrooms (thin slices): as needed
• Black pepper: a pinch

Method

1. 1. Peel sweet potato, cut 1/4 thick into 5mm slices, soak in water for 30+ minutes, drain.
2. 2. Heat salad oil and garlic in a pot over low heat for 3-4 minutes. When golden, add onion and saute 4-5 minutes.
3. 3. When onion is translucent, add butter and mushrooms, saute over medium-high heat 15-20 minutes (photo a, b). While mushrooms have water, use medium-high heat; reduce to low once water evaporates.
4. 4. When mushroom surface turns golden, add chicken stock, bring to boil over high heat, remove scum, simmer over low heat 10-15 minutes (photo d).
5. 5. When sweet potato can be easily mashed with spatula, remove from heat, blend with hand blender (photo e), strain through chinois (p.90).
6. 6. Return strained soup to pot, add milk, warm over low heat, season with salt and white pepper (photo f).
7. 7. Pour into bowls, top with topping mushrooms, sprinkle black pepper.

Ingredients

• Beef belly: 400g
• A: Bay leaf: 1
• Water: 600cc
• B: Carrot (minced): 1/4 medium (50g)
• Celery (minced): 1/2 stalk (50g)
• Sauteed onion (p.34, steps 1-3): 220g
• Tomato paste (commercial): 15g
• Butter: 200cc
• Chicken stock (p.18): 1.5 tbsp
• Soy sauce: 1/2 tsp
• Garlic (powder): a pinch
• Sage (powder): 1 tsp
• Salt: a pinch
• Black pepper: a pinch
• White pepper: a pinch
• C: Potato: 2 medium (240g)
• Carrot: 1/2 medium (100g)
• (Topping) Lemon: as needed, Yogurt: as needed

Method

1. 1. Cut beef into 30-35g pieces. Wash beets, cut potato into 1/4, peel carrot and cut into chateaubriand style, prepare in advance.
2. 2. Add A to pot, when it boils remove scum, simmer over low heat until beef is tender, about 40-50 minutes (photo a).
3. 3. In a separate pot, melt butter over low heat, add B's carrot and saute 4-5 minutes, then add celery and saute until photo b, then 5-6 minutes more.
4. 4. When vegetables are well browned, add tomato paste and sauteed onion, mix together, add chicken stock and cooking juices from step 2 (photo d).
5. 5. Add C's potato and carrot, seasonings excluding salt, and saute over low-medium heat 15-20 minutes.
6. 6. When potato and carrot are tender, season with salt (photo f).
7. 7. Plate, add sliced lemon and yogurt.

Ingredients

• Onion (thin slices): 3 medium (600g)
• Olive oil: 3 tbsp
• Chicken stock (p.18): 800-900cc
• Soy sauce: 1 tbsp
• Salt: 1 tsp (strong)
• (Topping)
• Tomato: 1 medium (200g)
• Leafy celery: 1/2 stalk (50g)
• Cress: 1 bunch
• Olive oil: 1 tbsp
• Salt: a pinch
• Black pepper: a pinch

Method

1. 1. Heat olive oil and onion in a frying pan with a pinch of salt (not in recipe) and saute over medium heat (photo a).
2. 2. After about 45 minutes of sauteing, when moisture has evaporated and it begins to brown, reduce to low heat and scrape down while continuing to saute.
3. 3. After 50-60 minutes of sauteing, when the onion has reduced to about 1/4 of the original volume and turned a caramel color as in photo c, the sauteed onion is done.
4. 4. Add chicken stock to step 3 and simmer. When it boils, remove scum, season with soy sauce (photo d).
5. 5. In a separate frying pan, heat olive oil, add celery cut about 1cm, saute briefly keeping some crunch, remove from heat. Next cut tomato into 1cm rounds, sprinkle surface with salt and black pepper, place celery-seasoned pan back and sear tomato slices for about 15 seconds on high heat (photo e), turn over and char the other side too (photo f).
6. 6. Pour soup into bowls, top with roasted tomatoes and cress. Note: Sauteed onions (steps 1-3) can be made in large batches and refrigerated or frozen for use in other soups. Best by: 2 days refrigerated, 3 weeks frozen.

Ingredients

• Cooking oysters: 300g
• Onion (thin slices): 1 small (180g)
• Celery (thin slices): 1/2 stalk (50g)
• Garlic (minced): 1 clove (10g)
• Olive oil: 2 tbsp
• Butter: 10g
• Chicken stock (p.18): 200-300cc
• Milk: 300-350cc
• Heavy cream: 50cc
• White wine: 3 tbsp
• Flour: 3 tbsp
• Salt: 1 tsp
• White pepper: a pinch
• (Topping)
• Parsley (minced): a pinch
• Garlic oil: 1 tbsp
• Dry breadcrumbs: 25g

Method

1. 1. Wash oysters well, drain.
2. 2. Heat olive oil and butter in a pot, saute garlic over low heat.
3. 3. When garlic is fragrant, add onion and celery, saute 4-5 minutes (photo a).
4. 4. Add oysters and saute briefly over high heat, then add flour, saute over low heat so it does not clump (photo b).
5. 5. When oyster surfaces are cooked, add white wine, evaporate alcohol over high heat.
6. 6. Add chicken stock and simmer over medium heat 4-5 minutes (photo c).
7. 7. When warm, remove from heat, blend with hand blender (photo d), then strain through chinois (p.90), press through with spatula (photos e, f), continuing until straining reaches state in photo g.
8. 8. Return strained soup to pot, add heavy cream, warm over low heat, season with salt and white pepper (photo h).
9. 9. Pour into bowls, top with cream sauce and parsley mixed with garlic oil and toasted breadcrumbs.
10. 10. In a frying pan, heat garlic oil and dry breadcrumbs over medium heat until golden brown, cool, then mix with parsley and spoon onto soup.

Ingredients

• vegetables used abundantly.
• INGREDIENTS (Serves 4):
• Chicken wings used for stock (from making chicken stock): 300g
• Green onion (minced): 50g
• Garlic: 2 cloves (20g)
• Ginger (minced): 15g
• Rice: 120g
• Chicken stock (p.18): 1000-1200cc
• Salt: 1 tbsp
• Black pepper (coarse): a little
• (Topping)
• White hair onion: as needed
• Chili threads: as needed
• Sesame oil: as needed
• Black pepper (coarse): a little

Method

1. 1. Wash rice and soak in water (separate) for 30 minutes, drain.
2. 2. Shred the chicken wings used for stock. Add to pot with garlic, rice, chicken stock and simmer over low-medium heat.
3. 3. When garlic softens, mash with spatula until paste-like. Simmer about 40 minutes until everything becomes porridge-like.
4. 4. Add green onion, ginger, simmer 10 more minutes, season with salt and coarse black pepper.
5. 5. Pour into bowls, top with white hair onion, chili threads, sesame oil, coarse black pepper. Tip: Soak white hair onion in cold water for 10 minutes to crisp it up.

Ingredients

• Onion (thin slices): 1 small (180g)
• Paprika (thin slices): 2/3 of 3 (50g)
• Garlic (minced): 4 cloves (40g)
• Diced tomato (canned): 400g
• Olive oil: 3 tbsp
• Chicken stock (p.18): 600cc
• Fish sauce: 1.5 tbsp
• Salt: 1 tsp
• Black pepper: a pinch
• (Topping)
• Eggs: 4
• Vinegar: a little
• Salt: a little
• Parsley (minced): as needed

Method

1. 1. Heat olive oil and garlic in a pot over low heat, saute 3-4 minutes.
2. 2. When garlic is golden, add onion and paprika, saute over medium heat 5-6 minutes.
3. 3. When vegetables are wilted, add diced tomatoes, cook 1-2 minutes to evaporate the acidity.
4. 4. Add chicken stock, when it boils remove scum, simmer over low heat 10 minutes.
5. 5. Season with fish sauce, salt, black pepper.
6. 6. Make topping poached eggs. Bring water to boil, add vinegar and salt, when boiling reduce to low heat and crack egg in, gather the white with a fork. When white is set, remove, add to bowl with soup and scatter parsley. Tip: Saute garlic until stickiness and translucency appear, without burning.

Ingredients

• Shell-on shrimp (black tiger etc.): 8 pieces
• Daikon radish (coarse mince): 1cm (20g)
• Onion (minced): 1/6 small (30g)
• Tomato: 1/2 medium (100g)
• Baby corn: 8 pieces
• Garlic: 1 clove (10g)
• Ginger (thin rounds with skin): 3 pieces
• Lemongrass: 1/2 stalk
• Kaffir lime leaves: 4-5 leaves
• Salad oil: 1.5 tbsp
• Water: 700-800cc
• Palm sugar: 2 tbsp
• Green curry paste: 2 tbsp
• Tamarind paste: 1 tsp
• Chili oil: 1 tsp
• Fish sauce: 2 tsp
• (Topping) Cilantro: as needed

Method

1. 1. Cut lemongrass diagonally into 3 pieces. Separate shrimp heads and bodies.
2. 2. Heat salad oil, lemongrass, ginger, and crushed garlic in a pot over low heat to draw out the aroma.
3. 3. Add daikon and onion and saute until translucent, then add shrimp heads and saute.
4. 4. When fragrant aroma comes from shrimp, add green curry paste and saute, add comb-cut tomato, kaffir lime leaves, and water.
5. 5. When it boils, remove scum, add baby corn cut in 2 and shrimp bodies, when cooked through add palm sugar, tamarind paste, chili oil, fish sauce to taste.
6. 6. Pour into bowls, top with torn cilantro. Tips: Tear herb leaves in advance to release aroma more easily. Add lemongrass, garlic, ginger to cold oil before heating to slowly extract their fragrance.

Ingredients

• INGREDIENTS (Serves 4):
• Pork belly (block): 180g
• Onion (thin slices): 2/3 of 2 small (120g)
• Burdock: 1/4 stalk (50g)
• Chinese cabbage: 2 leaves (120g)
• Garlic (minced): 1 clove (10g)
• Diced tomato (canned): 300g
• Olive oil: 1 tbsp
• Chicken stock (p.18): 350-400cc
• Cayenne pepper (powder): a pinch
• Dried basil: a pinch
• Salt: a pinch
• Black pepper: a pinch
• (Topping)
• Parmesan cheese (powder): a little

Method

1. 1. Cut pork into 3mm thick, 1cm wide short strips. Shave burdock; separate Chinese cabbage leaves and cores, cut into bite-sized pieces.
2. 2. Heat olive oil and garlic in a pot over low heat, saute gently until slightly golden, then add pork and burdock and saute over medium heat to create char marks.
3. 3. When nicely charred and fragrant, add onion, saute over medium heat 5-6 minutes.
4. 4. When onion is translucent, add Chinese cabbage cores and briefly saute, then add cabbage leaves, diced tomato, chicken stock, cayenne pepper, dried basil, simmer 15-20 minutes.
5. 5. When vegetables are tender, season with salt and black pepper.
6. 6. Pour into bowls, sprinkle Parmesan cheese.

Ingredients

• White fish fillets (sea bream etc.): 80g
• Onion (minced): 2/3 of 2 small (120g)
• Tomato paste (commercial): 15g
• Red lentils: 200g
• Rice: 30g
• Olive oil: 30cc
• Chicken stock (p.18): 800-1000cc
• Salt: 1.5 tsp
• White pepper: a pinch
• (Topping)
• Lemon: as needed
• Mint: a little

Method

1. 1. Rinse red lentils, drain. Wash rice and soak in water (separate) for 30 minutes, drain.
2. 2. Heat olive oil in a pot, saute onion over medium heat 3-4 minutes until translucent and moisture is gone, then add white fish cut into 2cm cubes and saute until cooked through.
3. 3. Add red lentils, rice, chicken stock, heat on high, when it boils remove scum, simmer over low heat 20 minutes.
4. 4. Add tomato paste, simmer further 15-20 minutes.
5. 5. When beans are soft, season with salt and white pepper.
6. 6. Pour into bowls, add half-moon sliced lemon and mint. Tip: When removing scum, briefly bring to a strong boil first to collect the scum together, then it is easier to remove.

Ingredients

• A beautiful flat-lay of all 11 root vegetables and supporting ingredients for this potage:
• Top cutting board (left to right):
• Lotus root slices (showing characteristic holes)
• Carrot batons
• Daikon rounds
• Small bowls (top right):
• Brown sugar (powder)
• Golden olive oil
• Agar pieces (rehydrated)
• Large wooden tray (center-right) shows:
• Celery with leaves
• Taro (rough brown skin)
• Potato
• Green onion/shallot
• Sweet potato (red skin)
• Burdock sticks
• Turnip
• Large pot (left): Chicken stock with yellow spatula
• Small bowl: Minced ginger
• Small white plates: Agar (white cubes) and cream
• The visual display is characteristic of this chapter - showing all ingredients photographed together so readers can identify
• each component before cooking.

Ingredients

• Burdock: 2.5 stalks (500g)
• Onion (thin slices): 1 medium (200g)
• Garlic (minced): 1.5 cloves (15g)
• Bay leaf: 1
• Olive oil: 1.5 tbsp
• Butter: 25g
• Chicken stock (p.18): 250-300cc
• Milk: 300-400cc
• Heavy cream: 100cc
• Red miso: 15g
• Salt: 1/4 tsp
• White pepper: a pinch
• (Topping) Burdock (4cm strips): as needed, Salad oil: as needed

Method

1. 1. Scrub burdock well with a brush to clean it, cut thinly just before cooking.
2. 2. Heat olive oil and butter in a pot, when melted add garlic and saute slowly over low heat.
3. 3. When garlic is fragrant, add onion, saute until translucent 3-4 minutes over medium heat, add burdock and saute further 20 minutes.
4. 4. Add chicken stock and bay leaf, cover and steam until burdock becomes soft. Simmer covered 40 minutes.
5. 5. Remove from heat, blend with hand blender, strain through chinois (p.90), simmer further 5-7 minutes.
6. 6. Add milk, bring to boil, reduce heat. Add heavy cream, red miso, season with salt, white pepper.
7. 7. Pour into bowls, top with crisply fried burdock strips. Tip: Red miso adds depth and enhances the earthy flavor of burdock. Process photos show: (upper) onion turned translucent with thinly sliced burdock added; (lower) burdock wilted and softened ready for chicken stock.

Ingredients

• A vibrant overhead flat-lay of all ingredients for the Tomato and Summer Vegetable Gazpacho - a riot of color
• showcasing summer produce:
• Top left: Whole celery stalk with lush green leaves
• Top center: A pot with whole canned tomatoes and orange spatula - the deep red base of the soup
• Center: Small square dish with finely minced green onion/celery topping, small white bowl with EXV olive oil
• Center bowl: Water/ice (for cooling)
• Right side (long wooden condiment board): Salt (white), white pepper peppercorns, garlic clove, olive oil (amber)
• Bottom (cutting boards):
• Yellow bell pepper (whole, bright yellow)
• Red paprika (cut, showing interior)
• Three large onions
• Two whole red bell peppers
• The combination of red tomato, red and yellow paprika, and fresh celery makes this a nutritional powerhouse - all the
• vegetables are essentially raw (briefly sauteed then chilled) preserving maximum vitamins.

Ingredients

• A beautiful overhead flat-lay of all ingredients for the Eight Treasure Congee:
• Top left: Rice on white cloth
• Top center (two small dark bowls): Julienned ginger, whole garlic clove
• Top right (wooden cutting board): Peeled shrimp arranged neatly, with dried scallops (small orange rounds) visible
• Right side (small bowls): Sesame oil (golden) and soy sauce (dark brown)
• Large bamboo strainer (center-left) contains:
• Shiitake mushrooms
• Julienned ginger
• Baby corn
• Cilantro
• Edamame
• Kombu seaweed
• (all the aromatic and vegetable components together)
• Center: Empty glass bowl (for water/soaking)
• Bottom: Black iron pan - will be used to saute the rice in sesame oil
• The congee combines Japanese and Chinese culinary elements, using both chicken stock and dried scallop dashi as the
• base - a double umami foundation that makes every grain of rice deeply flavorful.

Ingredients

• ingredients are well balanced. Since raw rice is used as the base and cooked down, the rice itself is packed full of
• umami. Add black vinegar or cilantro as you like.
• INGREDIENTS (Serves 4):
• Peeled shrimp: 100g
• Peeled edamame: 4-5 pods
• Baby corn: 2 pieces
• Shiitake mushrooms: 2 pieces
• Garlic (grated): 1 clove (10g)
• Ginger (julienne): 8g
• Rice: 100g
• Sesame oil: 1 tbsp
• Chicken stock (p.18): 700-800cc
• Dried scallop dashi (p.20): 500cc
• Salt: 1.5 tsp
• (Topping) Sesame oil: a little, Fried onion: as needed, Green onion (rounds): as needed, Cilantro: as needed, Black
• vinegar: as needed

Method

1. 1. Wash rice, soak in water (separate) for 30 minutes, drain.
2. 2. Cut shrimp, edamame, and shiitake into large rough mince. Cut baby corn into 5-7mm rounds.
3. 3. Heat sesame oil in a pot over medium heat, briefly saute ginger, then add rice and saute until translucent, 1-2 minutes.
4. 4. Add chicken stock, dried scallop dashi, shiitake, garlic and heat.
5. 5. When it boils, remove scum, simmer over low heat for 40 minutes.
6. 6. Add shrimp, edamame, baby corn, simmer further 5-10 minutes. Season with salt.
7. 7. Plate, drizzle 2-3 drops of sesame oil, add fried onion, green onion, cilantro, black vinegar as desired. Tip: Sauteing rice until transparent before simmering brings out sweetness and richness.

Ingredients

• A beautiful overhead flat-lay of all ingredients for the Japanese-style 7 vegetable soup:
• Top row (small glass bowls):
• Pressed barley (yellowish grains)
• Diced celery/green onion
• Diced carrot (orange)
• Diced daikon or onion (white)
• Middle row:
• Large bowl of diced onion (white)
• Pressed barley on wooden square tray
• Watercress in bamboo strainer (topping)
• Large pot (center-left): Dried shiitake mushrooms soaking in water with a ladle - the rich, dark soaking liquid will become
• part of the broth
• Right side (long wooden board):
• Sheets of dried kombu seaweed with chopsticks
• Bottom row (small plates on white tray):
• Ground chicken (pink)
• Minced ginger (yellow)
• Salt (white)
• Soy sauce (dark brown)
• The ingredient presentation beautifully illustrates the chapter's philosophy: all ingredients visible at once, showing the
• remarkable range of healthy components packed into one bowl.

Ingredients

• INGREDIENTS (Serves 4):
• Ground chicken: 150g
• Green onion: 1 stalk (100g)
• Chinese cabbage: 1 leaf (60g)
• Carrot: 1/4 medium (50g)
• Onion: 1/4 medium (50g)
• Burdock: 1/4 stalk (50g)
• Ginger (minced): 12g
• Dried shiitake mushrooms: 4 pieces (15g)
• Pressed barley: 25g
• Kombu: 8g
• Salad oil: 1 tbsp
• Dried shiitake soaking liquid: 200cc
• Water: 600cc
• Soy sauce: 2 tbsp
• Mirin: 1 tbsp
• Salt: 1 tsp
• (Topping) Watercress: as needed

Method

1. 1. Soak pressed barley in water (separate) for 30 minutes, drain. Rehydrate dried shiitake mushrooms in water.
2. 2. Cut burdock into 5mm half-moons. Cut carrot, green onion, onion, rehydrated shiitake into 5mm cubes. Chinese cabbage into 1cm cubes. Cut kombu into 3cm thin strips with scissors.
3. 3. Heat salad oil in a pot over medium heat, saute carrot and burdock 2-3 minutes, add onion and saute further 1-2 minutes.
4. 4. When onion is translucent, add ground chicken and saute. When cooked through, add green onion, Chinese cabbage, shiitake, shiitake liquid, water, pressed barley, kombu, bring to boil on high heat, remove scum.
5. 5. Reduce to low heat, simmer 5-6 minutes until all vegetables are soft. Season with ginger, soy sauce, mirin, salt.
6. 6. Pour into bowls, top with 4cm cut watercress. Tip: Pressed barley (oshi-mugi) has a satisfying chewy texture - soak in plenty of water to rehydrate before use.

Ingredients

• Sweet potato: 3/4 medium (230g)
• Onion: 1/3 medium (70g)
• Lotus root: 1/4 section (60g)
• Potato: 1/2 medium (60g)
• Taro: 1 medium (55g)
• Burdock: 1/4 stalk (50g)
• Shallot: 1 bunch (45g)
• Daikon radish: 3cm (60g)
• Carrot: 1/4 small (40g)
• Turnip: 1 medium (80g)
• Ginger (minced): 3g
• Agar: 3g
• Olive oil: 2 tbsp
• Chicken stock (p.18): 500-600cc
• Soy milk: 250cc
• Heavy cream: 80cc
• Brown sugar (powder): 1.5 tbsp
• Salt: 0.5 tbsp
• (Topping) Lotus root (thin slices): as needed, Salad oil: as needed

Method

1. 1. Rehydrate agar in water, tear into pieces.
2. 2. Thinly slice onion and shallot. Scrub burdock well with a tawashi brush, keeping the skin on.
3. 3. Peel daikon, carrot, lotus root, potato, taro, turnip, cut into 5-6mm rounds. Burdock cut in 5mm half-rounds. Sweet potato wash well, cut with skin into 5mm rounds.
4. 4. Heat olive oil and shallot and ginger in a pot over low heat 1-2 minutes to draw out fragrance. Add burdock and saute, add sliced onion, saute further 3-4 minutes.
5. 5. Add sweet potato, lotus root, potato, taro, burdock, saute briefly. Add chicken stock and simmer over medium heat 16-17 minutes.
6. 6. Add daikon, carrot, turnip and bring to boil. Cook until all vegetables are soft.
7. 7. Remove from heat, blend with hand blender, strain through chinois (p.90).
8. 8. Return strained soup to pot, add agar, soy milk, heavy cream, brown sugar, heat over low heat. Season with salt.
9. 9. Pour into bowls, top with crisply fried lotus root rounds.

Ingredients

• Onion (coarse mince): 1.5 medium (300g)
• Red paprika (coarse mince): 1/4 of 4 (20g)
• Celery (coarse mince): 2 stalks (200g)
• Garlic (minced): 1/4 of 3 cloves (30g)
• Whole tomato (canned): 350g
• Olive oil: 60cc
• Water: 250-300cc
• Salt: 13g
• White pepper: a pinch
• (Topping)
• Cucumber: 1/2 (75g)
• Celery: 1/3 stalk (35g)
• Yellow paprika: 1/4 (20g)
• EXV olive oil: 1 tsp
• Apple cider vinegar: 1 tsp

Method

1. 1. Cut topping cucumber, celery, and yellow paprika into 5mm cubes, dress with EXV olive oil and apple cider vinegar, set aside.
2. 2. Heat olive oil and garlic in a pot over low heat, when fragrant add onion and celery and saute over medium heat 3-4 minutes.
3. 3. Add paprika and saute 2-3 more minutes, then add whole tomatoes and water, bring to boil.
4. 4. Remove from heat, blend with hand blender, season with salt and white pepper, pour the pot into a bowl set in ice water, chill as quickly as possible.
5. 5. Pour into glasses, top with step 1. Tip: Topping vegetables are dressed with seasoning in advance to develop and blend flavors.

Ingredients

• Onion (coarse mince): 1.75 medium (350g)
• Chickpeas (canned with liquid): 240g
• Dried red lentils: 80g
• Ginger (julienne): 10g
• Salad oil: 3 tbsp
• Chicken stock (p.18): 400cc
• Cumin seeds: 2 tsp
• Garlic (powder): 1/2 tsp
• Cumin (powder): 1/2 tsp
• Coriander (powder): 1/4 tsp
• Cardamom (powder): a pinch
• Cayenne pepper (powder): a pinch
• Sugar: 2 tsp
• Salt: 1.5 tsp
• Rice: 4 servings
• (Topping) Poached egg (p.46, step 6 reference): 4 servings, Parsley (minced): as needed

Method

1. 1. Blend canned chickpeas including their liquid with hand blender until paste.
2. 2. Heat salad oil in a pot over medium heat, saute onion 7-8 minutes until wilted. When wilted, add cumin seeds, saute over low heat further 2-3 minutes to release aroma.
3. 3. Add remaining spices and ginger, briefly saute.
4. 4. Add chicken stock and dried lentils, heat over medium heat, when boiling remove scum, simmer over low heat 25-30 minutes.
5. 5. When lentils are cooked, add step 1 chickpea paste, saute further 5-6 minutes, season with sugar, salt.
6. 6. Plate with rice, add poached egg, scatter parsley. Tips: - Dried lentils can be used without soaking - Canned chickpeas are convenient (include the liquid when blending) - Photo shows dried red lentils (left) and chickpeas/garbanzo beans (right)

Ingredients

• Chicken thigh: 1.5 pieces (450g)
• Onion (minced): 160g
• Tomato puree (commercial): 75g
• Cashew nuts: 80g
• Salad oil: 3 tbsp
• Chicken stock (p.18): 3 tbsp
• Garlic (grated): 400-500cc
• Ginger (grated): a little
• Bay leaf: 10g
• Cinnamon (stick): 1 piece
• Cloves (whole): 15 pieces
• Dried chili (whole): 13-14 pieces
• Cumin (powder): 2 pieces
• Turmeric (powder): 1 heaping tbsp
• Coriander (powder): 0.5+0.5 tsp
• Salt: 0.5+0.5 tsp
• Cardamom (powder): 1.5 tsp
• Cumin seeds: 1.5 tsp
• Cayenne pepper (powder): 1.5+0.5 tsp
• Rice: 4 servings
• (Topping) Fried onion: as needed

Method

1. 1. Blend cashew nuts in a mixer until paste.
2. 2. In a pot, heat bay leaf, cinnamon, cardamom, cloves, dried chili with salad oil 2 tbsp over low heat to extract spice fragrance 5-6 minutes, strain through kitchen paper.
3. 3. In step 2's strained spice oil, add garlic and ginger separately over low heat 2-3 minutes to release fragrance, then saute onion.
4. 4. Add onion, saute 8-10 minutes.
5. 5. When onion caramelizes, add remaining spices and briefly saute, transfer aroma, then saute over low heat until fragrance comes out fully.
6. 6. When well blended, add cashew paste, saute over low heat 2-3 minutes more.
7. 7. Add tomato puree, saute 1-2 minutes, then chicken stock.
8. 8. Add thoroughly mixed ingredients to combine, add fried onion topping.

Method

1. 1. Core apple, cut vertically in half, slice 5mm thick crosswise.
2. 2. In pot add apple, water, lemon juice, sugar, heat over low heat. When apple is cooked through and golden, reserve some for topping. Add remaining apple and soy milk to lentil zenzai, warm gently. Heat slowly so soy milk doesn't separate.
3. 3. Plate, top with reserved apple. --- SHIRATAMA LENTIL GINGER ZENZAI --- Cooked lentil beans fashioned into a zenzai. Compared to adzuki, lighter with a slightly ethnic fragrance. The freshness of ginger syrup is perfect as a palate cleanser after meals. RECIPE (Serves 4): Lentil zenzai: 500g, (Ginger syrup - 75cc): Ginger: 15g, Water: 100cc, Raw cane sugar: 50g (Shiratama): White rice flour: 150g, Water: 135cc, Ice: as needed, Crushed ice: as needed Instructions:
4. 1. Make shiratama (see Black Sesame Zenzai steps 1, 2).
5. 2. For ginger syrup, put ginger, water, sugar in pot, simmer 6-7 minutes until ginger flavor is extracted.
6. 3. Thin lentil zenzai with step 2 ginger syrup.
7. 4. Plate step 3 with shiratama, float crushed ice.

Ingredients

• Point: Choose watercress with strong fragrance - it's freshest. Rich in calcium, beta-carotene, vitamin C and minerals,
• eating it together with meat has excellent nutritional balance.
• INGREDIENTS (4 servings):
• Beef tendon simmered: 150g
• Beef tendon soup: 400cc
• Daikon radish: approx. 1/3 (300g)
• Watercress: 1 bunch (100g)
• Ginger (grated): 6g
• Garlic (grated): 1/5 clove (2g)
• Kombu-katsuobushi dashi (p.89): 350cc
• Fish sauce: 1 tbsp
• Sugar: 1 tsp
• Salt: 1 tsp
• (Topping) Black pepper: a little

Method

1. 1. Peel daikon, cut into bite-sized random pieces.
2. 2. Add beef tendon simmered, daikon, beef tendon soup, kombu-katsuobushi dashi to pot and heat over medium heat.
3. 3. When daikon is cooked through, add ginger, garlic, fish sauce, sugar, simmer further 2-3 minutes, cool once and blend flavors throughout.
4. 4. Reheat step 3 over medium heat, add watercress cut 4-5cm, when boiled once taste and season with salt, plate and grind black pepper.

Ingredients

• Beef tendon simmered (p.12): 200g
• Beef tendon soup (p.12): 100cc
• Beef fat (p.12): 50g
• Onion (minced): 2 medium (400g)
• Konnyaku: 200g
• Apple (grated): 1/2 (150g)
• White onion: 1 + 1/5 stalks (120g)
• Garlic (grated): 1/5 clove (8g)
• Ginger (grated): 8g
• Tomato paste (commercial): 80g
• Salad oil: 1 tbsp
• Chicken stock (p.88): 200cc
• Yogurt: 70g
• Heavy cream: 15cc
• Mango chutney: 30g
• A [Curry powder: 1.5 tbsp, Cumin: 3 tsp, Coriander: 3 tsp]
• Flour: 2 tsp
• Soy sauce: 1 tbsp
• Salt: 1 tsp
• Bonito flakes (powder): 1 tbsp
• Rice: 4 servings
• (Topping) Bonito flakes (powder): as needed

Method

1. 1. Heat beef fat, garlic, ginger in pot over low heat, add onion and saute firmly over medium heat about 20 minutes until golden.
2. 2. Add beef tendon simmered and hand-torn konnyaku, saute lightly. Add A and flour, saute over low heat 1-2 minutes to release aroma.
3. 3. Add beef tendon soup, apple, tomato paste, chicken stock, yogurt, mango chutney, simmer over medium heat about 15 minutes.
4. 4. In pan, heat salad oil, sear white onion cut 2cm on medium heat until browned.
5. 5. Add step 4 to step 3 until white onion is soft, simmer further over medium heat.
6. 6. Add heavy cream, soy sauce, salt, taste to season, plate curry with rice. Top with bonito flakes as desired.

Ingredients

• Beef tendon: 1kg
• Ginger (skin-on, thin slices): 2-3 pieces
• Water: 1000cc

Method

1. 1. Put beef tendon, ginger, water in pressure cooker (photo a), heat on high without lid, when boiling remove scum.
2. 2. Put on lid, switch to low heat, pressure cook about 20 minutes, remove from heat.
3. 3. When pressure drops, open lid (photo b), remove ginger.
4. 4. Remove cooked beef tendon, separate into soup (beef tendon soup) and tendon (photo c). Cut beef tendon into bite-sized pieces, transfer soup to bowl to cool.
5. 5. When beef tendon soup cools, skim off only the risen beef fat (photo d), divide into beef tendon soup, beef fat, beef tendon simmered (photo e), refrigerate or freeze.

Ingredients

• sesame underpin the rich, intense soup.
• Point: Spring chrysanthemum (shungiku) has skin-beautifying beta-carotene content among the highest of green-yellow
• vegetables. Its unique bitterness and beef fat complement each other beautifully, balancing the flavor.
• INGREDIENTS (4 servings):
• Beef tendon simmered (p.12): 160g
• Beef tendon soup (p.12): 400cc
• Beef fat (p.12): 10g
• White onion: 1 stalk (100g)
• Shiitake mushroom: 1 piece
• Spring chrysanthemum (shungiku): 1/2 bunch (75g)
• Garlic (grated): as needed
• Silken tofu: 1 block
• Gochujang: 1 tbsp
• Red miso: 1 tbsp
• Korean chili (coarse ground): 1 tsp
• White ground sesame: 2 tbsp
• Soy sauce: as needed

Method

1. 1. Cut white onion diagonally about 5mm thick. Slice shiitake 3mm thin, cut shungiku 4cm.
2. 2. Add beef tendon simmered, white onion, beef tendon soup, beef fat to pot, heat over medium heat.
3. 3. When boiling, add garlic, gochujang, red miso, white ground sesame, bring to boil again.
4. 4. Add silken tofu scooped in spoonfuls, add shungiku, shiitake, white onion. When boiled once, taste and if salt is lacking season with soy sauce, plate.

Ingredients

• Mirepoix stock (p.16): 150g
• Ground beef (coarse): 150g
• Red kidney beans (canned, with liquid): 240g
• Okra: 4-5 pieces
• Diced tomato (canned): 200g
• Garlic (minced): 1 piece (10g)
• Chicken stock (p.88): 400cc
• Chipotle chili sauce in adobo (minced): 20g
• Green chili pickle (p.56, minced): 6g
• Salad oil: 2 tbsp
• Chili powder: 1 tsp
• Salt: 1/2 tsp
• (Topping) Parmesan cheese (grated): as needed

Method

1. 1. Heat salad oil and garlic in thick pot over low heat, saute until aroma comes out.
2. 2. Add ground beef, saute over strong heat to sear, add mirepoix stock and saute further over medium heat lightly.
3. 3. When everything is cooked through, add diced tomato and chicken stock, cover and simmer over medium heat about 10 minutes.
4. 4. Add red kidney beans with liquid, simmer further about 15 minutes, add chipotle sauce, green chili pickle, chili powder, salt, simmer further 5-6 minutes over medium heat.
5. 5. Add okra sliced 5mm, simmer lightly over medium heat, plate and sprinkle parmesan cheese.

Ingredients

• Onion (minced): 3 medium (600g)
• Carrot (minced): 3/4 medium (150g)
• Celery (minced): 1.5 stalks (150g)
• Olive oil: 2 tbsp

Method

1. 1. Heat olive oil in pot, add carrot, saute over medium heat 3-4 minutes (photo a), then add onion and celery (photo b), saute about 15 minutes (photo c).
2. 2. Cool well, put in bag and store.

Ingredients

• Mirepoix stock: 80g
• Cherry shrimp (sakura-ebi): 50g
• Anchovy: 2 fillets
• Spring cabbage: 300g
• Garlic (minced): 1 piece (10g)
• Olive oil: 1 tbsp
• Chicken stock (p.88): 400cc
• Milk: 200cc
• Heavy cream: 120cc
• Salt: 1.5 tsp
• White pepper: a little

Method

1. 1. Heat olive oil and garlic in pot over low heat, heat slowly until aroma emerges.
2. 2. Add finely chopped anchovy, saute until raw smell disappears, then add mirepoix stock and saute lightly.
3. 3. Add 3cm-cut cabbage and chicken stock, simmer over medium heat.
4. 4. When cabbage is soft, add milk and heavy cream, when boiled once add cherry shrimp.
5. 5. Season with salt and white pepper, serve in bowls.

Ingredients

• Mirepoix stock (p.16): 120g
• Anchovy: 3 fillets
• Onion: 1 medium (200g)
• Eggplant: 2 (140g)
• Zucchini: 1 (200g)
• Red paprika: 1 (200g)
• Yellow paprika: 1 (200g)
• Diced tomato (canned): 400g
• Garlic (minced): 1 + 1/2 pieces (15g)
• Olive oil: 2 tbsp
• Water: 100cc
• Cumin seeds: 1.5 tsp
• A [Chili powder: 2/3 tsp, Cardamom: 1/3 tsp, Cayenne pepper: a little, Cinnamon: a little]
• B [Dried basil: 1 tsp, Oregano: 1/2 tsp, Dried thyme: 1/3 tsp]
• Salt: 1.5 tsp
• Sugar: 1 tsp
• Rice: 4 servings
• (Topping) Parsley: as needed

Method

1. 1. In thick pot add olive oil, garlic, cumin seeds, heat over low heat, heat sufficiently until aroma comes out.
2. 2. Add finely chopped anchovy, saute until raw smell disappears, saute further 2-3 minutes.
3. 3. Add onion, eggplant, zucchini, paprika cut bite-sized, add pinch of salt from the measured amount, cover and steam over low heat 15 minutes.
4. 4. When vegetables are soft, add mirepoix stock, A spices, saute briefly to release aroma, add diced tomato, sugar, simmer naturally over medium heat 5-6 minutes.
5. 5. Add B and salt, season, plate finished curry with rice, sprinkle chopped parsley.

Ingredients

• Congee stock (p.8): 500g
• Anchovy: 3 fillets
• Onion (minced): 1/4 medium (50g)
• Zucchini (minced): 1/4 (50g)
• Yellow paprika (minced): 1/4 (50g)
• Other preferred vegetables (minced): 50g
• Garlic: 1 small clove (8g)
• Diced tomato (canned): 100g
• Olive oil: 1 tbsp
• Chicken stock (p.88): 400cc
• Salt, white pepper: a pinch
• (Topping) EXV olive oil, arugula, parmesan cheese (grated): each as needed

Method

1. 1. Heat olive oil and crushed garlic in pot over low heat, when aroma comes out remove garlic. Add finely chopped anchovy, saute until raw smell is gone.
2. 2. Add onion, zucchini, yellow paprika, preferred vegetables, saute over medium heat until wilted. Add diced tomato and chicken stock.
3. 3. Add congee stock, simmer over medium-low heat until everything blends.
4. 4. Season with salt and white pepper. Plate, drizzle EXV olive oil, add julienned arugula and parmesan cheese. --- USING CONGEE STOCK: PLUM & MOZUKU HOUJICHA CONGEE Houjicha-katsuobushi dashi unfamiliar at home, but the refreshing acidity of plum and the umami of katsuobushi harmonize well. The texture of mozuku seaweed and nagaimo yam makes this a fun congee. Point: Mozuku contains fucoidan (mucilaginous component of seaweed algae). Adding nagaimo with its digestive enzymes enables efficient, delicious dietary fiber intake. INGREDIENTS (4 servings): - Congee stock (p.8): 500g - Fresh mozuku seaweed: 70g - Nagaimo yam: 60g - Houjicha-katsuobushi dashi (p.91): 600cc - Salt: 1 tsp (Topping) Dried plum: as needed, Tororo kombu: as needed INSTRUCTIONS:
5. 1. Wash mozuku in water, drain in colander.
6. 2. Add houjicha-katsuobushi dashi to pot, heat over medium heat. When boiling, add mozuku, 1cm-cube nagaimo, congee stock, heat while stirring until everything blends over low heat.
7. 3. When boiling, remove from heat, season with salt.
8. 4. Plate, top with pitted and torn dried plum and tororo kombu.

Ingredients

• Chicken breast 150 g · Silken tofu 1 block
• Tomato 1 (200 g) · Fresh shiitake 2 pieces
• Japanese parsley (seri) 1 bunch (45 g)
• Ginger, grated 0.25 knob (5 g) · Garlic, grated 0.5 clove (5 g)
• Sesame oil 1 tbsp · Chicken stock 200 ml
• Kombu and bonito dashi 400 ml
• Shio-koji 3 tbsp (adjust for salt concentration)
• Sake 1 tbsp · Yuzu kosho 0.25 tsp · Salt to taste

Method

1. 1. Place chicken in a zip-lock bag with 1 tbsp shio-koji; massage well. Refrigerate 20+ min.
2. 2. Slice shiitake 2-3 mm thick.
3. 3. Heat sesame oil; saute ginger and garlic briefly. Add stock, dashi, remaining shio-koji, and sake. Heat over medium.
4. 4. Once boiling, add chicken and shiitake. When chicken is cooked, add tomato chunks and crumbled tofu. Return to boil.
5. 5. Add yuzu kosho; adjust salt.
6. 6. Add seri cut into 4-5 cm pieces; heat 30 sec until just wilted. Serve. * Koji contains three major digestive enzymes: starches break down into sweetness, proteins into umami-rich amino acids, and fats become cleaner and subtler. This is why cooking with koji makes everything taste so much better. p.17 — Original Japanese

Ingredients

• Chicken thigh 300 g · Aubergine 3 (210 g)
• Onion, finely chopped 1.5 medium (300 g) · Shishito peppers 8
• Ginger, grated 30 g · Garlic, grated 1 clove (10 g)
• Diced tomatoes (canned) 200 g · Pickled green chilli, minced 15 g
• Salad oil 5 tbsp · Chicken stock 200-250 ml
• Spice mix A: curry powder 4 tbsp, coriander 1 tsp, turmeric 1 tsp,
• cumin 2/3 tsp, black pepper 0.5 tsp, cardamom 0.5 tsp,
• honey 1 tbsp, salt 1.5 tsp · Steamed rice 4 servings

Method

1. 1. Heat 2 tbsp oil with garlic and ginger over low.
2. 2. Add onion; saute over medium 15 minutes until softened and lightly coloured.
3. 3. Add Spice Mix A; cook 2-3 min over low until fragrant.
4. 4. Add diced tomatoes and 200 ml stock. Simmer 15 min.
5. 5. In a separate pan, sear chicken over high until browned; add to curry.
6. 6. Stir-fry aubergine and shishito in same pan; add to curry; simmer until aubergine is tender.
7. 7. Add pickled green chilli and honey. Adjust salt. Serve over rice. * Aubergine skin contains pigments said to help cleanse blood vessels. Since aubergine pairs well with oil, cook it without peeling. p.8 — Original Japanese

Ingredients

• Goro-shima Kintoki sweet potato 2 small (300 g)
• Onion, thinly sliced 0.25 medium (50 g)
• Butter 8 g · Chicken stock 100 ml
• Milk 400 ml · Heavy cream 60 ml
• Salt just under 1 tsp · White pepper

Method

1. 1. Cut sweet potato (skin on) into 7-8 mm rounds. Soak in plenty of water 5 minutes.
2. 2. Melt butter in pot; add onion; sweat over low heat 10 minutes without colouring.
3. 3. Drain sweet potato; add to pot; once combined, add stock and steam-cook until tender.
4. 4. When soft enough to mash, add milk; bring to a brief boil over medium.
5. 5. Remove from heat; blend with hand blender until smooth.
6. 6. Strain through chinois (fine sieve).
7. 7. Return to pot; add heavy cream; warm over low. Season with salt and white pepper.
8. 8. Pour into bowls; garnish with black sesame seeds. * Goro-shima Kintoki is sweetest near the skin, so it is cooked unpeeled. The skin also contains chlorogenic acid, a powerful antioxidant. p.13 — Original Japanese

Ingredients

• Thinly sliced pork belly 100 g · Dried daikon strips 15 g
• Wakegi spring onions 4-5 (50 g) · Nameko mushrooms 100 g
• Garlic, grated 1 clove (10 g) · Silken tofu 1 block
• Hikiwari natto (ground natto) 1 pack (45 g)
• Sesame oil 1 tbsp · Kombu and bonito dashi 400 ml
• Gochujang 40 g · Red miso 30 g
• White ground sesame 1 tbsp · Soy sauce 1 tbsp
• Shredded red chilli (optional garnish)

Method

1. 1. Soak dried daikon in 300 ml water for 30 min. Cut into manageable lengths.
2. 2. Heat sesame oil; stir-fry pork belly.
3. 3. Once pork is cooked, add daikon and briefly stir-fry.
4. 4. Add daikon soaking liquid and dashi. Bring to boil.
5. 5. Add nameko, garlic, gochujang, red miso, soy sauce, and ground sesame.
6. 6. Scoop in silken tofu.
7. 7. Once boiling again, add spring onions and natto. Combine well; serve. Garnish with shredded red chilli. * Nattokinase in natto's stickiness that supports healthy blood flow is sensitive to high heat — add natto at the very end of cooking. p.16 — Original Japanese

Ingredients

• Chicken thigh 250 g · Cherry tomatoes 80 g
• Aubergine 1 (70 g) · Boiled bamboo shoots 50 g
• Water 500 ml · Coconut milk 200 ml
• Kaffir lime leaves, deep-fried 2 leaves
• Green curry paste 2 tbsp · Sugar 2 tbsp
• Fish sauce 2 tbsp · Salt 2 tsp
• Thai basil (leaves only) 2-3 leaves
• Rice (jasmine preferred) 4 servings

Method

1. 1. Add green curry paste to pot; heat on low; gradually add coconut milk stirring to dissolve spices into the fat.
2. 2. Add remaining coconut milk; bring to boil. Add water and kaffir lime leaves; cook over medium.
3. 3. Once boiling again, add bite-sized chicken and aubergine. When chicken is cooked, add cherry tomatoes, julienned bamboo shoots, Thai basil, fish sauce, sugar, and salt. Simmer until boiling.
4. 4. Adjust salt. Serve with rice. * Capsaicin in bird's eye chillies stimulates gastric juice production, aiding digestion. Especially recommended when appetite is low. p.9 — Original Japanese

Ingredients

• Fresh mozuku seaweed 100 g
• Tororo kelp 3-4 g
• White spring onion, minced 1/5 stalk (20 g)
• Ginger, grated 15 g
• Shiitake mushroom 1
• Egg 1
• Kombu and bonito dashi (p89) 600 ml
• Soy sauce 1 tsp · Salt 1 tsp

Method

1. 1. Rinse mozuku in water; drain in a sieve.
2. 2. Add kombu and bonito dashi and ginger to a pot; heat over medium.
3. 3. Once boiling, cut shiitake into bite-sized pieces and add along with thinly sliced mozuku and white spring onion. Simmer 2-3 minutes. Once boiling again, season with soy sauce and salt.
4. 4. Turn heat to high; pour in beaten egg in a thin stream and stop heat.
5. 5. Place tororo kelp in bowls; ladle soup over. Top with julienned ginger and sansho pepper. * Tororo kelp is packed with soluble dietary fibre and minerals. Adding it at the end of cooking preserves its delicate flavour and nutrients. p.3 — Original Japanese

Ingredients

• itself.
• INGREDIENTS (serves 4)
• (Grilled meat soboro)
• Minced meat 120 g
• Dried daikon strips 5 g
• Ginger, grated 10 g
• Sake 1 tbsp · Mirin 2 tsp
• (Soup)
• Dried shiitake 2 caps
• Soy milk 600 ml · Salt 2/3 tsp
• Special furikake: jako 2 tbsp, shrimp 1 tbsp, fried onion 1 tbsp,
• sesame 1 tbsp, white pepper, macadamia or peanuts 2 tbsp

Method

1. 1. Soak dried shiitake in extra water (200 ml) for 2 hours; drain; shred.
2. 2. Soak dried daikon strips in extra water (50 ml) for 30 min; drain; reserve liquid.
3. 3. Make soboro: combine soboro ingredients in a pan; cook over medium until crumbly and caramelised; cool.
4. 4. Make furikake: combine all furikake ingredients in a pan; cook over medium until crispy; transfer to a dish and cool.
5. 5. Add soboro with its fat into a frying pan; add daikon soaking liquid and mirin; cook until liquid evaporates. Add shiitake; simmer until liquid is nearly gone.
6. 6. Make soup: add shiitake (shredded), salt, and soy milk to a pot; warm over medium.
7. 7. At the table, add 1 tbsp furikake and 1 tbsp soboro per bowl; pour soup over.
8. 8. If desired, break fried dough into pieces and add chilli oil; cut green onion 1-2 cm.
9. 9. At serving, pour a small amount of black vinegar (1 tsp guideline) into each bowl; enjoy watching the soy milk curdle as you eat. * The light curdling caused by black vinegar is a visual spectacle unique to this dish. The acidity also helps with digestion and the absorption of minerals from the soy milk. p.15 — Original Japanese

Ingredients

• Beef shin (block) 150 g · Water 1000 cc

Method

1. 1. Bring a pot of water to the boil; add beef shin; parboil 5–6 minutes. Remove; rinse under cold water.
2. 2. Return to pot with measured water; simmer over low heat 30 minutes.
3. 3. Simmer 10 more minutes; strain stock; set aside beef and liquid separately.
4. 4. Add beef and half the liquid to a new pot. Add remaining stock; reduce over low heat 7–8 minutes, then transfer to container.
5. 5. Set the remaining solid (gelatin-rich) stock aside for use in sauces.
6. 6. The clear liquid becomes your beef shin stock.
7. 7. Refrigerate overnight; the fat layer will solidify and can be easily removed. OKAYU STOCK Cooked rice (okayu) 1 portion (200 g) This is the soft cooked rice base used in various congee recipes throughout the book. Cook rice with extra water until very soft and almost porridge-like. p.31 — Original Japanese

Ingredients

• Dried scallops 2 small (10 g) · Water 600 cc

Method

1. 1. Prepare dried scallops and measured water.
2. 2. Soak in water for at least 8 hours.
3. 3. The scallops should expand to about 1.5 times their original size.
4. 4. Shred the flesh by hand.
5. 5. Use both scallop and soaking liquid together as dashi. Hnjicha and Bonito Dashi The umami of bonito combined with the distinctive roasted fragrance of hnjicha — clean and refreshing with deep body. An ideal base for congee and soups. INGREDIENTS (600 cc) Hnjicha tea 5 g · Katsuobushi 5 g · Water 700 cc METHOD
6. 1. Prepare measured water, hnjicha, and katsuobushi.
7. 2. Bring pot to the boil; add hnjicha and katsuobushi; turn off heat immediately.
8. 3. Leave for 3 minutes.
9. 4. Line a sieve with kitchen paper; strain out hnjicha and katsuobushi.
10. 5. Done. p.33 — Original Japanese

Ingredients

• Gorgonzola 70 g · Cream cheese 50 g
• Parmesan (grated) 40 g · Gouda 20 g
• Hot water (to adjust consistency) to taste
• Milk 100 cc · Cream 150 cc
• Salt · Black pepper · Assorted vegetables · Baguette

Method

1. 1. Add milk and cream to a pot; heat over medium.
2. 2. Add the four cheeses; stir over low heat until completely melted.
3. 3. When all cheese has melted, grind in black pepper. Taste; add salt only if needed (cheeses are salty). If too thick, add hot water. Storage: refrigerator 2 days, freezer 3 weeks.
4. 4. Cut vegetables into bite-sized pieces and blanch briefly in salted boiling water.
5. 5. Plate up and serve the cheese fondue sauce (100–120 g) alongside. Potato Gratin Among all potatoes, fluffy danshaku variety pairs perfectly with cheese. Works beautifully served over buttered rice or macaroni too. INGREDIENTS (6 servings) Cheese fondue sauce (above) 150 g Danshaku potato (medium) 3 pieces (450 g) Onion (sliced) 4/5 medium (160 g) Garlic (grated) ½ clove (5 g) Salad oil 1 tbsp · Milk 150 cc · Cream 100 cc Butter 15 g · Breadcrumbs 2 tbsp Salt ½ tsp · Black pepper METHOD
6. 1. Heat salad oil and butter in a frying pan over low; add garlic, 5 mm half-moon potato slices, and 3 mm sliced onion; sauté.
7. 2. When potato and onion are translucent, add milk and cream; simmer over medium 5–6 minutes.
8. 3. Once potato is tender, season with salt and black pepper; stop heat.
9. 4. Transfer to a gratin dish; spread cheese fondue sauce evenly over the top.
10. 5. Sprinkle with breadcrumbs, dot with a little extra butter, bake in a 900W toaster oven 4–5 minutes until the breadcrumbs are golden.
11. 6. Serve in the dish while still hot; scoop portions with a large spoon or spatula. p.9 — Original Japanese

Ingredients

• Kombu 15 g · Katsuobushi (bonito flakes) 12 g · Water 1000 cc

Method

1. 1. Cut kombu into 5–6 cm pieces; wipe clean with a dry cloth to remove sand and dust (do not wash). Set aside with measured katsuobushi and water.
2. 2. Place water and kombu in a pot; soak 30 minutes.
3. 3. Heat over low 10 minutes; just before boiling, remove kombu. Skim scum.
4. 4. Raise to full boil; add katsuobushi.
5. 5. When the katsuobushi stops moving, turn off heat.
6. 6. Line a sieve with kitchen paper; strain.
7. 7. Done. * Never boil the kombu — boiling releases bitter compounds. Remove it just before the water reaches a full boil for the cleanest flavour. p.32 — Original Japanese

Ingredients

• Fig chutney (p72) 3 tbsp
• Minced beef 200 g
• Onion, minced 2 medium (400 g)
• Frozen pumpkin 100 g
• Edamame (canned, minced) 80 g
• Dried grapes (raisins) 50 g
• Ginger (grated) 20 g
• Chicken stock (p88) 400 cc
• Beef tallow or butter 30 g
• Fried onion (shop-bought) 5 g
• Cumin 1 tbsp · Cardamom ½ tsp · Fennel ½ tsp
• Cayenne pepper (adjust to child's age)
• Cinnamon ¼ tsp · Nutmeg a little · Cloves a little
• Soy sauce 1½ tbsp · Salt 1 tsp
• Rice 4 servings

Method

1. 1. In a heavy pot, heat beef tallow or butter over medium; add beef mince and sauté until well browned.
2. 2. Add onion and ginger; sauté until onion is soft and translucent over medium heat.
3. 3. Add all the spices; sauté until fragrant. Add fig chutney; add 2 cm cubed pumpkin, edamame, raisins, fried onion, and chicken stock; simmer over medium about 20 minutes.
4. 4. Season with soy sauce and salt.
5. 5. Serve over rice; top with fried onion and finely chopped parsley. * Frozen pumpkin works wonderfully here — no peeling required and it breaks down into the sauce beautifully, adding natural sweetness and body. p.15 — Original Japanese

Ingredients

• Rice 1 cup · Whitebait (shirasu) 2 tbsp heaped
• Umeboshi 1 large · Shiso leaves 3 · White sesame a little

Method

1. 1. Wash rice; soak in normal water ratio; place 1 umeboshi in the water and cook.
2. 2. Serve in bowls; top with shirasu, julienned shiso, and white sesame. Quick Pickled Vegetables A refrigerator pickle made with salt alone — ready in minutes. Thinly slice cucumber on the diagonal; cut cabbage into bite-sized pieces. Place sliced cucumber, cabbage, thinly sliced ginger, and a pinch of salt in a zip-lock bag; squeeze out air and lightly massage to combine. Squeeze out excess moisture before serving. Useful when you have no other side dish, or when pressed for time. p.21 — Original Japanese

Ingredients

• Beef shin (block) 600 g
• Cabbage ½ head (600 g)
• Potato 4 medium (520 g)
• Carrot 2 medium (400 g)
• Onion 1 medium (200 g)
• Turnip 2 pieces (160 g)
• Celery leaves 1 stalk
• Bay leaf 1 · Whole black pepper a little
• Water 1200 cc · Salt to taste

Method

1. 1. Cut beef shin in half; rub all over with a little of the measured salt and black pepper; set aside.
2. 2. Peel potato, carrot, onion, and turnip; cut carrot into halves lengthwise, onion and turnip into quarters.
3. 3. Cut cabbage into eighths, keeping the core intact to hold the leaves together.
4. 4. In a pressure cooker, combine beef shin with the measured water, celery leaves, bay leaf, and whole black pepper; seal lid. Heat over high; once boiling, skim the scum.
5. 5. Seal lid; reduce to low and cook 20 minutes. Release pressure.
6. 6. Add the stock from step 5 along with carrot to a heavy pot; heat over medium. Once boiling, reduce to low and simmer about 5 minutes. Add potato and simmer a further 5 minutes.
7. 7. Add onion, turnip, and cabbage; simmer over low 7–8 more minutes until all vegetables are tender. Return beef shin to pot; season with salt.
8. 8. Plate up and serve with mustard as desired. * Making the pot-au-feu the day before allows the flavours to meld overnight. Reheat gently before serving — it will taste even better the next day. p.10 — Original Japanese

Ingredients

• Beef (small pieces) 40 g · Burdock root 1/10 (20 g)
• Mixed mushrooms (maitake, shimeji, enoki, shiitake etc.) — 3–4 varieties, 120 g
• Sesame oil 1 tsp · Water 200 cc
• Soy sauce 1 tbsp · Mirin 1 tbsp · Salt a little

Method

1. 1. Remove stems from mushrooms and separate into pieces.
2. 2. Heat sesame oil in a pot over medium; add shaved burdock and a pinch of salt; sauté 2–3 minutes until fragrant.
3. 3. Add mushrooms; sauté until moisture evaporates.
4. 4. When mushroom fragrance is fully released, add water and mirin; heat over medium.
5. 5. Once boiling, add beef; once cooked through, season with soy sauce.
6. 6. Add seri cut into 4 cm pieces; bring to a brief boil; plate and top with shichimi pepper. TARO ROOT RICE — ingredients (2–3 servings) Rice 1 cup · Kombu 1 piece (3–4 cm square) Taro root 2 small (80 g) · Salt ½ tsp · Topping: black sesame METHOD
7. 1. Wash rice; soak in normal water ratio; add kombu.
8. 2. Peel taro and cut into bite-sized pieces; add with salt and cook.
9. 3. Once cooked, plate in bowls and sprinkle with black sesame as desired. Kombu and Sansho Pepper Tsukudani A versatile kondiment using kombu and katsuobushi left over from making dashi. Cut kombu into 1 cm squares; combine with katsuobushi, quickly blanched sansho pepper berries, sake, soy sauce, and mirin; simmer to taste. Shop-bought tsukudani can be too sweet or too salty — homemade hits the mark every time and makes an indispensable companion to rice. p.22 — Original Japanese

Ingredients

• Squid 1 · Seasonal vegetables to taste
• Frying oil · Salt · White pepper
• (Fritto batter)
• Plain flour 100 g · Cornstarch a little
• Beer 2 tbsp · Olive oil 160 cc
• (Sauce)
• Bagna cauda sauce (p66) 2 tbsp
• Mayonnaise 2 tbsp · Salt 1 tbsp · Black pepper

Method

1. 1. Wash vegetables and pat dry; cut into bite-sized pieces.
2. 2. Pull the head from the squid body; peel the skin; slice the body into rings. Cut the tentacles into bite-sized pieces.
3. 3. Combine all fritto batter ingredients in a bowl and mix.
4. 4. Dust vegetables and squid lightly with salt and white pepper, then a thin coat of plain flour (extra); dip in the batter and fry in oil heated to 180°C.
5. 5. Mix sauce ingredients in a bowl.
6. 6. Once vegetables and squid are fried and drained, plate and serve with the sauce and lemon wedges. Four-Cheese Pizza The bittersweet contrast of salty cheese and honey is irresistible. A crispy, simple pizza that pairs beautifully with red or dessert wine. INGREDIENTS (1 pizza) Four-cheese fondue sauce (p67) 2 tbsp Pizza base (shop-bought, 24 cm) 1 piece Walnuts to taste · Honey to taste · Black pepper METHOD
7. 1. Spread four-cheese fondue sauce evenly over the pizza base.
8. 2. Roughly crush walnuts and scatter over; bake in 900W toaster oven 4–5 minutes until golden.
9. 3. Plate; drizzle honey generously over the top and grind black pepper. p.11 — Original Japanese