Botan Recipe

Rinse the rice under cold water until the water runs clear. Drain and let sit 30 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to your rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 14 minutes. Remove from heat and let rest 10 minutes, covered.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan just until sugar dissolves. Do not boil. Cool to room temperature.

Transfer cooked rice to a wooden or wide bowl. Gently fold the vinegar mixture into the rice with a cutting motion to season and cool the rice. Fan while folding to give rice a glossy finish. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Thinly slice the 10 oz of beef against the grain into ten 1/8–1/4 inch slices about 2.5 inches long suitable for nigiri. Lightly pat dry.

Season both sides of each slice with a light sprinkle of 1/4 tsp fine sea salt. If desired, very briefly sear both sides with a hot torch or a hot dry skillet for 2–4 seconds per side to slightly render fat and enhance aroma, being careful to keep the interior rare.

Mix 1 tbs soy sauce and 1 tbs mirin. Brush a whisper of this glaze on one side of each beef slice just before placing on rice so it maintains a glossy finish.

Wet hands with a vinegar-water (1 tbs rice vinegar + 3 tbs water) mixture to prevent sticking. Take approximately 2 tablespoons of sushi rice, form a compact oblong rice ball (nigiri) using light pressure. Dab a small smear (about 1/8 tsp) of wasabi on top of each rice ball, then lay a beef slice over it, glaze-side up. Lightly press to adhere. Serve immediately with soy sauce on the side, pickled ginger and shiso as garnish.

Pat scallops dry with paper towels. Season lightly with smoked sea salt (1/4 tsp) and a few drops of yuzu or lemon juice.

Arrange scallops on small spoons or appetizer spoons. Add a few drops of ponzu over each scallop and top with a small tuft of microgreens. Serve chilled or at cool room temperature as a bite-sized hors d'oeuvre.

Prepare ingredients: leave shrimp tails on, devein, and pat dry. Cut vegetables into thin, even slices and dry thoroughly.

Heat oil in a deep pot or fryer to 175°C (350°F). Use a thermometer for accuracy.

Make tempura batter just before frying: in a bowl combine 1 cup flour, 1/4 cup cornstarch and 1/2 tsp baking powder. In a separate small bowl lightly beat 1 cold egg with the cold sparkling water and 4 ice cubes to keep very cold; do not overbeat. Pour the liquid into the dry ingredients and mix once or twice with chopsticks — the batter should be lumpy and cold. Do not overmix.

Coat shrimp and vegetable slices lightly in a dusting of flour, then dip into the batter, letting excess drip off. Fry in batches in the 175°C oil until crisp and pale golden: shrimp about 2–3 minutes, vegetables 1.5–3 minutes depending on thickness. Do not overcrowd.

Drain on a wire rack or paper towel-lined tray. Serve immediately with tempura dipping sauce (1 cup mentsuyu/tentsuyu warmed or room temp) and grated daikon on the side.

If using a volcanic or granite sizzling stone, heat the stone gradually in the oven at 450°F (230°C) for 30–40 minutes or place a cast-iron plate over high heat until smoking hot. Handle with care using oven mitts.

Toss 12 oz 1-inch beef cubes with 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp minced garlic and 1/4 tsp black pepper. Marinate 5–10 minutes only — just long enough to season; you want the meat to sear quickly on the hot stone.

Brush the hot stone or cast-iron plate lightly with 1 tbs neutral oil. Using tongs, place beef cubes on the stone in a single layer and sear, turning occasionally, for 2–4 minutes until nicely browned on all sides but medium-rare to medium inside (adjust time for desired doneness).

Serve the sizzling stone to the table on an insulated board. Provide small forks or chopsticks so guests can finish cooking to their liking. Offer lemon wedges and toasted sesame seeds to sprinkle.

Arrange pickled ginger, shiso leaves, sliced scallion and extra soy sauce in small dishes for the table. Provide wasabi and lemon wedges near the sizzling stone and nigiri.

Bloom gelatin: sprinkle 1 tsp gelatin over 2 tbs cold water in a small bowl and let sit 5 minutes.

In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk and 3 tbs sugar. Warm gently over medium heat until sugar dissolves and just below simmer; do not boil.

Whisk 1 tsp matcha powder with 1 tbs of the warm cream mixture to make a smooth paste, then whisk back into the saucepan.

Remove from heat, add the bloomed gelatin and stir until fully dissolved. Let cool slightly, then pour into 4 small molds or glasses. Chill at least 4 hours or until set.

To serve, top panna cotta with a few fresh berries and a dusting of extra matcha if desired.