Pan-fried dumplings filled with seasoned pork and vegetables

Gyoza

A fusion of traditional sake and classic martini.

Sake Martini

Sake Mojito

Grilled chicken glazed with teriyaki sauce

Teriyaki Chicken

Creamy ice cream wrapped in sweet rice dough

Mochi Ice Cream

Sushi Platter

Traditional Japanese soup with tofu and seaweed

Miso Soup

Edamame

In a large mixing bowl, combine ground pork, chopped green onions, chopped cabbage, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Mix the Ingredients

Take a gyoza wrapper and place about 1 tablespoon of the pork filling in the center. Moisten the edges of the wrapper with water using your finger.

Fill the Wrappers

Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges to seal tightly. You can also pleat the edges for a decorative touch. Repeat this process with the remaining wrappers and filling.

Seal the Dumpling

In a large non-stick skillet, heat vegetable oil over medium-high heat.

Heat the Pan

Place the dumplings in the skillet, making sure they are not touching each other. Cook for about 2-3 minutes or until the bottoms are golden brown.

Pan-Fry the Dumplings

Carefully add water to the skillet (it will splatter), cover immediately, and reduce the heat to medium. Steam the dumplings for about 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.

Steam the Dumplings

Remove the lid, let the dumplings cook for another minute to crisp the bottoms. Serve hot with soy sauce or dipping sauce of your choice.

Plate and Enjoy

Ground pork

Green onions, finely chopped

Cabbage, finely chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Salt

Black pepper

Gyoza wrappers

Vegetable oil

Water

Place a martini glass in the freezer or fill it with ice water for about 5 minutes to chill it while you prepare the drink.

Chill the Glass

In a cocktail shaker, combine 4 oz of sake and 1 oz of dry vermouth.

Fill the shaker with ice cubes (about 1 cup) and secure the lid tightly.

Add Ice

Shake the cocktail shaker vigorously for about 15 seconds to chill and mix the ingredients well.

Shake the Mixture

Remove the martini glass from the freezer or empty the ice water. Use a strainer to pour the mixture into the chilled glass.

Strain into Glass

Using a vegetable peeler, create a cucumber ribbon and place it on the rim of the glass. Add a sprig of fresh dill as well.

Prepare the Garnish

Sake

Dry Vermouth

Cucumber

Ice Cubes

Cucumber Ribbon

Fresh Dill

In a sturdy glass or cocktail shaker, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently muddle them together to release the mint oils and dissolve the sugar.

Muddle Mint and Sugar

Pour in the lime juice and sake into the muddled mint and sugar mixture. Stir gently to combine all the flavors.

Add Lime Juice and Sake

Fill the glass or shaker with ice cubes, packing them in well to chill the mixture.

Slowly pour the club soda over the ice, allowing it to mix gently with the rest of the ingredients. Stir lightly to combine.

Top with Club Soda

Add two lime wedges and a couple of mint sprigs on top of the drink for an attractive garnish.

Garnish the Drink

Serve your Sake Mojito immediately while it’s cold and refreshing. Enjoy!

Serve Immediately

Fresh Mint Leaves

Granulated Sugar

Lime Juice

Club Soda

Lime Wedges

Mint Sprigs

In a bowl, combine the olive oil, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 30 minutes.

Marinate the Chicken

In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.

Combine Ingredients

In a separate bowl, mix the cornstarch and water until smooth. Slowly pour this mixture into the simmering sauce while stirring. Continue to cook for 2-3 minutes until the sauce thickens. Remove from heat and let it cool.

Thicken the Sauce

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

During the last few minutes of grilling, brush the chicken with teriyaki sauce to glaze it. Reserve some sauce for serving.

Glaze with Teriyaki Sauce

Once grilled, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken and serve with the reserved teriyaki sauce on the side. Garnish with sesame seeds and chopped green onions if desired.

Serve the Chicken

boneless, skinless chicken breasts

olive oil

salt

black pepper

soy sauce

brown sugar

rice vinegar

garlic, minced

ginger, grated

cornstarch

water

sesame seeds

green onions, chopped

In a mixing bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract. Whisk together until well combined and smooth.

Prepare the Ice Cream Base

Cover the bowl and refrigerate the mixture for at least 2 hours or until it is completely chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

In a microwave-safe bowl, mix the sweet rice flour, sugar, and water until smooth and free of lumps.

Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir, then cover and microwave for another 1 minute. Repeat this process until the dough is thick and sticky (usually about 3-4 minutes total).

Cook the Mochi Dough

On a clean surface, sprinkle cornstarch to prevent sticking. Carefully transfer the cooked mochi dough onto the cornstarch-dusted surface.

Prepare the Surface

Using a rolling pin, roll the mochi dough to about 1/4 inch thickness. Cut out circles that are large enough to wrap around the ice cream balls.

Shape the Mochi

Take a ball of ice cream (about 2 tablespoons) and place it in the center of each mochi circle. Quickly wrap the mochi around the ice cream, pinching the edges to seal. Dust with additional cornstarch if needed.

Assemble the Mochi Ice Cream

Place the wrapped mochi ice cream balls on a parchment-lined tray and freeze for at least 2 hours to firm up before serving.

Freeze the Mochi Ice Cream

Heavy Cream

Sweetened Condensed Milk

Vanilla Extract

Sweet Rice Flour (Mochiko)

Sugar

Cornstarch

Cornstarch (for dusting)

Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the water is absorbed.

Rinse and Cook Rice

Once cooked, remove the saucepan from heat and let it sit for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.

Season Rice

Using a sharp knife, slice the fresh salmon and tuna fillets into thin strips, about 1/4 inch thick.

Slice Fish

Peel and thinly slice the cucumber, avocado, and carrot into long strips. Keep each ingredient separate for easy assembly.

Prepare Vegetables

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.

Lay Nori

With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori uncovered at the top.

Add Rice

Place a few slices of salmon, tuna, cucumber, avocado, and carrot in a line across the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, pressing gently to form a tight roll. Continue rolling until the entire sheet is rolled up.

Roll Sushi

Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.

Slice Rolls

Repeat the process with the remaining nori sheets and fillings.

Repeat

Arrange the sushi pieces on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

Arrange and Serve

Sushi rice

Rice vinegar

Fresh salmon fillet

Fresh tuna fillet

Avocado

Carrot

Nori sheets

Wasabi

Pickled ginger

In a medium pot, bring 4 cups of water to a gentle boil. Once boiling, add 1 tablespoon of dashi granules and stir until dissolved.

Combine Water and Dashi

Reduce heat to low and add 3 tablespoons of miso paste to the pot. Whisk gently until the miso is fully dissolved, being careful not to boil the mixture after adding the miso.

Add Miso Paste

While the broth is heating, cut 1 cup of firm tofu into small cubes. Soak 2 tablespoons of dried wakame seaweed in warm water for about 10 minutes, then drain and chop into smaller pieces.

Prepare Tofu and Seaweed

Once the miso is dissolved, gently add the cubed tofu and prepared wakame seaweed to the pot. Allow to heat through for about 2-3 minutes.

Combine Add-ins

Just before serving, stir in 2 tablespoons of sliced green onions for added flavor and garnish.

Finish with Green Onions

dashi granules

miso paste

tofu

wakame seaweed (dried)

green onions (sliced)

If using frozen edamame, remove them from the freezer and allow them to thaw slightly at room temperature for about 10 minutes.

Prepare the Edamame

In a large pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, add the edamame to the pot. Cover the pot with a lid and steam the edamame for about 5-7 minutes until they are tender and bright green.

Steam the Edamame

Once cooked, carefully drain the edamame in a colander. While they are still hot, sprinkle the salt over the edamame and toss to coat evenly.

Drain and Season

Transfer the seasoned edamame to a serving bowl. They can be enjoyed warm or at room temperature. Serve with additional salt on the side if desired.