Unagi Don (Eel Rice Bowl)

fish & chips

White Radish

Golden Sauce spicy

Golden Sauce mild

Chicken Wings

Korean rice bowl topped with assorted vegetable, beef and egg

Beef Bibimbab

Korean bbq rice bowl, thinly sliced marinated beef over rice.

Bulgogi Bowl

Dumplings

Potato Dog

Corn Dog

Kimbap

Chewy rice cakes in a sweet, savory, and spicy sauce

Tteok-Bokki

Beverage

Golden Tartar Sauce

Golden Coleslaw

Rice

Kimchi

Add-On Smelt

Add-On Perch

Add-On Shrimp

Add-On Cod

Shrimp Dumplings

Chips

Rinse the rice in a bowl under cold water, swirling with your hand and draining several times until the rinse water runs nearly clear (about 3–4 rinses). This removes excess starch and prevents gummy rice.

Drain the rinsed rice in a fine mesh sieve for 15–30 minutes to let it sit; this helps the grains absorb water evenly.

Combine the rinsed rice and 2.2 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover, and simmer 12–14 minutes (do not lift the lid). After cooking, remove from heat and let rest, covered, for 10 minutes.

If desired, gently fold in 1 tsp rice vinegar and a pinch of salt into the cooked rice to season lightly. Keep rice warm until serving.

Prepare the unagi fillets: if using pre-grilled vacuum-packed unagi, remove from packaging and pat dry with paper towels. If using fresh raw eel, you will need to fillet, gut, and grill it—this recipe assumes pre-grilled kabayaki-style eel for convenience.

In a small saucepan combine 6 tbsp soy sauce, 6 tbsp mirin, 2 tbsp sake, 2 tbsp granulated sugar, and 2 tbsp water. Stir briefly to combine.

Make the unagi sauce (tare)

Bring the sauce to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until the sugar dissolves and the sauce thickens slightly (about 6–8 minutes). The sauce should be glossy and coat the back of a spoon. Remove from heat and keep warm.

If your unagi is pre-grilled and only needs reheating and glazing: preheat the broiler (or grill) to high. Line a broiler pan or baking sheet with foil and place a wire rack on top. Put the eel fillets on the rack skin-side down.

Brush a generous layer of the warm tare onto the top of each fillet. Broil 2–4 inches from the heat source for 2–4 minutes until the sauce bubbles and caramelizes slightly. Watch carefully to avoid burning. Remove, brush with more sauce, and broil for an additional 1–2 minutes if desired for a deeper glaze. Repeat once more for a shiny finish.

If using a grill: place the fillets over medium-high heat skin-side down, brush with tare, grill 2–3 minutes until warmed and glaze chars slightly, flip if necessary and glaze again briefly.

Divide the warm cooked rice evenly between two bowls (this recipe yields about 2 servings). Use a rice paddle or spoon to create a slight indentation in the center of each bowl to accept the eel.

Place one glazed unagi fillet over the rice in each bowl. Spoon any remaining warm tare over the eel and rice (about 1–2 tbsp per bowl) to add extra flavor and gloss.

Garnish each bowl with a light dusting (about 1/2 tsp) of sansho powder or a pinch of togarashi, sprinkle chopped scallions, shredded nori, and a few sesame seeds. Serve pickled ginger on the side if desired.

Serve immediately while hot. Provide extra tare at the table for diners who want more sauce.

Japanese short-grain rice

Water (for cooking rice)

Rice vinegar (optional, for seasoning)

Salt (optional)

Unagi (grilled freshwater eel), kabayaki-style

Soy sauce

Mirin

Sake

Granulated sugar

Water (for sauce)

Sansho powder (Japanese pepper) or togarashi

Pickled ginger (optional)

Chopped scallions

Shredded nori (optional)

Sesame seeds (optional)

Combine mayonnaise, finely chopped dill pickle, chopped capers (if using), minced shallot, lemon juice, chopped parsley, salt, and black pepper in a small bowl. Stir until smooth, taste and adjust seasoning. Cover and refrigerate while you prepare fish and chips so flavors meld.

Make sauce

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse cut potatoes under cold water until water runs clear to remove surface starch. Soak in cold water for at least 20 minutes (or up to 2 hours) to remove more starch — this improves crispness. Drain and pat very dry with kitchen towels.

Prep potatoes

Heat oil in a deep pot or deep-fryer to 300°F (150°C). Fry potatoes in small batches for 4–5 minutes until softened and pale; they should not brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let cool while you prepare fish and heat oil for second fry.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Remove to a rack or paper towel-lined tray and immediately season with 1 tsp salt, tossing to distribute.

Final fry

Pat cod fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Squeeze a little lemon over the fillets and set aside for a minute.

Season fish

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in 1 cup cold sparkling water and, if using, up to 1/2 cup cold beer (or additional sparkling water) until a smooth, slightly thick but airy batter forms. Batter should be loose enough to coat but not runny; rest the batter in the refrigerator for 5–10 minutes if possible to ensure it's cold (this helps crispness).

Prepare batter

Heat oil for frying to 350–360°F (175–182°C) in a deep pot or deep-fryer. Lightly dust each seasoned fillet in 1/2 cup flour, shaking off excess. Dip each fillet into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches (do not overcrowd) for 4–6 minutes, turning once if needed, until batter is golden brown and internal fish temperature reaches 145°F (63°C) and fish flakes easily. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Coat and fry fish

Plate hot fish with a generous portion of chips. Serve with lemon wedges and the chilled tartar sauce. Optionally sprinkle chopped parsley over chips or fish. Serve immediately for best texture.

cod fillets (skinless, about 4–6 oz / 115–170 g each)

salt

black pepper

lemon

all-purpose flour

cornstarch

baking powder

cold sparkling water

cold beer or additional sparkling water (optional)

all-purpose flour (for dusting)

russet potatoes

vegetable oil (for frying)

mayonnaise

dill pickle, finely chopped

capers, chopped (optional)

shallot or small red onion, minced

lemon juice

fresh parsley, chopped

Peel the daikon with a vegetable peeler. Trim both ends. Cut the radish into the desired shape: 1/4-inch rounds, 1/4-inch half-moons, or 1/2-inch matchsticks. Aim for uniform pieces so they pickle evenly. You should get about 6–8 cups of cut radish from a 1 kg daikon.

Peel and cut daikon

Place the cut radish in a bowl and sprinkle 1 teaspoon of kosher salt over it. Toss and let sit 15–20 minutes. After waiting, drain any liquid that has accumulated and pat the radish dry with a clean towel or paper towels.

Salt draw (optional for crisper texture)

Peel and thinly slice the garlic cloves. Peel and slice the ginger into thin matchsticks or 1–2 mm slices. Trim and slice the green onion on a bias into 1/4-inch pieces for garnish.

Prepare aromatics

Combine water, rice vinegar, granulated sugar, kosher salt, and whole black peppercorns in a small saucepan. If using chili flakes, add them now. Warm the mixture over medium heat, stirring until the sugar and salt have fully dissolved and the liquid just reaches a simmer (do not boil vigorously). Remove from heat and let the brine cool to warm (about 10–15 minutes). Taste and adjust: it should be tangy-sweet with a slightly salty backbone.

Place the prepared radish and the sliced garlic and ginger into a clean, heatproof jar or container (a 1-liter jar works well). Pack the pieces so they sit snugly but not crushed.

Pour the warm brine over the radish and aromatics so all solids are fully submerged. Use a small weight or a folded piece of clean parchment to keep the radish submerged if necessary.

Let the jar cool to room temperature uncovered (about 30–45 minutes). Once cool, close the jar with a lid and refrigerate.

Allow the radish to pickle for at least 4 hours for mild flavor, preferably 24 hours for best texture and flavor. The pickled radish will continue to develop flavor over 2–3 days.

When ready to serve, drain the radish from the brine or serve with a few spoonfuls of brine, depending on preference. Sprinkle the sliced green onion on top. For a glossy finish and a touch of richness, drizzle 1 teaspoon neutral oil over the radish and toss lightly.

Store: keep refrigerated in its brine for up to 3 weeks. Use clean utensils each time to preserve quality.

water

rice vinegar (or white vinegar)

granulated sugar

kosher salt

whole black peppercorns

optional: chili flakes

daikon (white radish)

garlic cloves

fresh ginger

green onion (scallion)

neutral oil (for finishing, optional)

In a medium bowl, whisk together 1 cup mayonnaise and 1/2 cup plain Greek yogurt (or sour cream) until smooth and homogenous.

Combine creamy base

Add 1 tablespoon tomato paste and 1 teaspoon honey to the bowl; whisk until the tomato paste is fully incorporated and the mixture looks even in color.

Whisk in 1 tablespoon apple cider vinegar and 1 teaspoon olive oil to add acidity and gloss; if the mixture is too thick for your use, add up to 1 tablespoon water, 1 teaspoon at a time, to reach desired consistency.

To the base mixture, add 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground black pepper, and 3/4 teaspoon fine salt. Whisk thoroughly so the spices are evenly distributed and there are no clumps of turmeric.

Add the spicy elements: 1 tablespoon sriracha, 1/2 teaspoon harissa paste (or 1/2 teaspoon gochujang if using), and 1/4 teaspoon red pepper flakes. Taste and adjust — add more sriracha or red pepper flakes for higher heat, or reduce by half if you prefer mild.

Add 1 tablespoon fresh lemon juice and whisk to brighten the flavors. Taste and adjust salt, acid (more vinegar or lemon), or sweetness (a little more honey) as needed.

If desired, stir in 1 tablespoon finely chopped fresh cilantro for a fresh herb note. Let the sauce rest in the refrigerator at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving.

Store in an airtight container in the refrigerator for up to 5–7 days. Stir before each use; if the sauce separates slightly, whisk or briefly pulse with a fork to recombine.

plain Greek yogurt (or sour cream)

tomato paste

honey

apple cider vinegar

olive oil (extra virgin)

water (to thin, optional)

ground turmeric

smoked paprika

ground cumin

garlic powder

onion powder

ground black pepper

fine salt

sriracha

harissa paste (or gochujang for sweet heat)

red pepper flakes

fresh lemon juice

freshly chopped cilantro (optional)

Heat a medium saucepan over medium heat. Add olive oil and butter. When the butter melts and the oil shimmers, add the minced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Sweat aromatics

Lower the heat to medium-low. Add the ground turmeric, ground cumin, mild curry powder, and sweet paprika to the aromatics. Stir continuously for 30–45 seconds to bloom the spices and coat the onion mixture.

Bloom spices

Sprinkle the all-purpose flour over the spiced onion mixture and stir continuously for 1 minute to cook the raw flour taste and form a light roux. Keep the mixture moving so it doesn’t brown too much; the roux should be pale golden.

Make roux

Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Bring the mixture to a gentle simmer, scraping any bits from the bottom of the pan. Stir in the coconut milk and continue to simmer gently for 3–4 minutes to meld flavors and slightly thicken.

Add liquids

Stir in the lemon juice, honey (or maple syrup), and soy sauce. Taste and add the salt and freshly ground black pepper. Simmer 2 minutes more to allow flavors to marry.

Season and balance

If the sauce is thinner than desired, dissolve the cornstarch in 1 tablespoon cold water to make a slurry. Whisk the slurry thoroughly into the simmering sauce. Cook 1–2 minutes, stirring, until the sauce thickens to a smooth, glossy consistency. If it becomes too thick, add up to 2 tablespoons more stock or water to reach the desired pourable-but-coating texture.

Adjust thickness

Remove the sauce from heat. Stir in 1 tablespoon of the chopped fresh cilantro or parsley to add brightness. If using, sprinkle toasted sesame seeds and a pinch of chili flakes for subtle heat. Let the sauce cool a few minutes before serving so it thickens slightly — it will coat the back of a spoon.

Use warm: pour over grilled chicken, roasted vegetables, steamed rice, or use as a dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm gently over low heat, thinning with a splash of stock if necessary.

olive oil

unsalted butter

yellow onion, finely minced

garlic cloves, minced

fresh ginger, grated

mild curry powder

paprika (sweet)

low-sodium chicken stock (or vegetable stock)

coconut milk (light or full-fat)

lemon juice, freshly squeezed

honey or maple syrup

soy sauce (or tamari)

black pepper, freshly ground

cold water

chopped fresh cilantro or parsley

toasted sesame seeds (optional)

chili flakes (optional, for heat)

Pat the 24 wings thoroughly dry with paper towels. If whole wings are present, separate into drummettes and wingettes and discard wing tips or save for stock.

Trim and dry

In a large bowl, combine 2 tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon paprika and 2 teaspoons aluminum-free baking powder. Add the dried wings and toss until each piece is evenly coated. The baking powder helps crisp the skin when baked or air-fried.

Toss with seasonings

Place the coated wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 30–60 minutes if time allows (this further dries the skin). If short on time, let sit at room temperature for 10 minutes.

Rest

Preheat oven to 230°C (450°F). Arrange wings in a single layer on wire racks set over two rimmed baking sheets, leaving space between pieces for air circulation. Bake for 20 minutes, then flip each wing and bake another 15–20 minutes until deep golden-brown and the internal temperature reaches 75°C (165°F) and skin is crisp. Total bake time ~35–40 minutes depending on wing size.

Oven method (recommended for 24 wings)

Work in batches (do not overcrowd). Preheat air fryer to 200°C (400°F). Cook wings 12–15 minutes, shake the basket, then cook another 8–10 minutes until crisp and cooked through. Repeat for remaining wings.

Alternative: Air fryer

Heat 1.5–2 liters (or enough) neutral oil to 180°C (350°F) in a deep pot. Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels. Deep-frying will yield the crispiest result.

Alternative: Deep-fry

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Stir in 1 cup hot sauce, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and warmed through, taste and adjust heat or sweetness as desired. Keep warm on very low heat.

Simmer sauce

Place hot cooked wings in a large clean bowl. Pour the sauce over the wings and toss gently but thoroughly to coat every piece. Serve immediately so the skin remains crisp under a light coating.

Toss wings in sauce

Arrange wings on a platter, sprinkle 2 tablespoons chopped fresh parsley, and serve with lemon wedges and 1 cup of blue cheese or ranch dressing for dipping. If you kept some wings plain (unsauced), serve sauce on the side.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to re-crisp.

whole chicken wings (drummettes + wingettes)

paprika (sweet or smoked)

baking powder (aluminum-free)

hot sauce (e.g., Frank's RedHot)

Worcestershire sauce

lemon wedges

blue cheese or ranch dressing

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered 10 minutes. Fluff with a fork and stir in 1 tsp sesame oil if desired.

Cook rice

Heat 1/2 tsp neutral oil in a skillet over medium-high. Add julienned carrots and a pinch of salt. Sauté 2–3 minutes until tender-crisp. Remove to a bowl and set aside.

Unagi Don (eel Rice Bowl)

Fish & Chips

White Radish

Golden Sauce Spicy

Golden Sauce Mild