Pan-fried dumplings filled with pork and vegetables.

Gyoza

Edamame

Tonkotsu Ramen

Mochi Ice Cream

Spicy tuna, cucumber, and avocado wrapped in sushi rice and seaweed.

Spicy Tuna Roll

Crab, avocado, and cucumber wrapped in sushi rice and seaweed.

California Roll

Soy sauce flavored broth with noodles, topped with chashu pork and menma.

Shoyu Ramen

Rich miso broth with noodles, topped with green onions and bamboo shoots.

Miso Ramen

In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

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

Prepare the Filling

Divide the rested dough into small balls (about 1 inch in diameter). Roll each ball into a thin circle (about 3 inches in diameter). Place a teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold the wrapper over, and pinch to seal. Ensure there are no air pockets.

Assemble the Gyoza

Heat vegetable oil in a non-stick skillet over medium-high heat. Place the gyoza in the skillet, flat side down, and cook for about 2-3 minutes until the bottoms are golden brown. Carefully add 1 cup of water to the skillet and cover immediately. Allow the gyoza to steam for about 5-7 minutes until the water has evaporated. Remove the lid and cook for an additional 2 minutes until the bottom is crispy.

Cook the Gyoza

All-purpose flour

Water

Salt

Ground pork

Cabbage, finely chopped

Green onions, finely chopped

Garlic, minced

Ginger, grated

Soy sauce

Sesame oil

Pepper

Vegetable oil

Water for steaming

Place the edamame pods in a colander and rinse them under cold running water to remove any dirt or impurities.

Rinse the Edamame

In a large pot, bring water to a rolling boil. You will need enough water to fully submerge the edamame pods.

Boil Water

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

Steam the Edamame

Using a colander, carefully drain the edamame pods and let them cool for a minute.

Drain the Edamame

Transfer the steamed edamame to a serving bowl and sprinkle with sea salt. Toss gently to ensure even coating.

Season with Sea Salt

Edamame pods

Sea salt

Place the pork bones in a large pot and cover them with cold water. Bring to a boil over high heat. Once boiling, boil for 10 minutes to remove impurities. Drain and rinse the bones under cold water.

Prepare the Bones

In a large pot, combine the cleaned pork bones, 4 liters of water, mirin, soy sauce, salt, garlic cloves, ginger, and green onions. Bring to a boil over high heat, then reduce to a low simmer. Cover and let simmer for at least 12 hours, adding water as needed to keep the bones submerged.

Cook the Broth

In a separate pot, bring salted water to a boil. Add the ramen noodles and cook according to package instructions, usually 3-5 minutes. Drain and rinse under cold water to stop cooking.

Cook the Ramen Noodles

Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes. Remove and place in an ice bath for 5 minutes. Peel and set aside.

Prepare Soft-Boiled Eggs

Thinly slice the chashu pork into bite-sized pieces and set aside.

Slice Chashu Pork

In a bowl, place a serving of cooked ramen noodles. Ladle the hot tonkotsu broth over the noodles, ensuring the broth is steaming. Top with slices of chashu pork, a soft-boiled egg cut in half, menma, and nori sheets. Garnish with chopped green onions and sesame seeds.

Serve the Ramen

Pork bones

Mirin

Garlic cloves

Ginger

Green onions

Ramen noodles

Chashu pork

Soft-boiled eggs

Nori sheets

Menma (bamboo shoots)

Chopped green onions (for garnish)

Sesame seeds (for garnish)

In a large bowl, combine the sweet rice flour and granulated sugar. Gradually add the water while stirring until you have a smooth batter.

Mix the Ingredients

Transfer the batter to a microwave-safe dish. Cover with a damp paper towel and microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1 minute. Stir again, cover, and microwave for an additional 30 seconds. The dough should be sticky and slightly translucent.

Cook the Dough

Let the mochi dough cool for about 10 minutes until it is manageable to touch.

Cool the Dough

Sprinkle cornstarch on a clean surface to prevent sticking. Transfer the mochi dough onto the surface.

Prepare Surface

Dust your hands with cornstarch. Take a portion of the dough and flatten it into a circle about 3 inches in diameter. Repeat until all dough is shaped.

Shape the Mochi

Using a small ice cream scoop, scoop out balls of ice cream and place them on a parchment-lined baking sheet. Return to the freezer for about 10 minutes to firm up.

Scoop Ice Cream

Take the mochi dough circles and place a ball of ice cream in the center of each. Gently stretch the edges of the mochi to wrap around the ice cream and pinch to seal. Make sure the ice cream is fully enclosed.

Fill the Mochi

Place the filled mochi back onto the parchment-lined baking sheet and return to the freezer for at least 30 minutes to set.

Chill the Mochi

Sweet rice flour (mochi flour)

Granulated sugar

Cornstarch (for dusting)

Ice cream (any flavor)

Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.

Rinse Rice

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Cook Rice

Once cooked, remove the rice from heat. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved. Gently fold this mixture into the rice while it's still warm. Let the rice cool to room temperature.

Season Rice

Finely chop 8 oz of sushi-grade tuna and place it in a mixing bowl.

Chop Tuna

Add 2 tablespoons of mayonnaise, 1 tablespoon of sriracha sauce, 2 tablespoons of finely chopped green onion, and 0.5 teaspoon of sesame oil to the tuna. Mix well to combine.

Mix Ingredients

Slice Cucumber

Cut the avocado in half, remove the pit, and slice the flesh into thin slices.

Slice Avocado

Place a sheet of nori onto a bamboo sushi mat, shiny side down.

Lay Nori

With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Add Rice

In the center of the rice, place a line of the spicy tuna mixture, followed by a few strips of cucumber and avocado.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.

Roll Sushi

Use a sharp, wet knife to slice the sushi roll into 6-8 pieces.

Slice Rolls

Sushi Rice

Rice Vinegar

Sugar

Nori Sheets

Sushi-grade Tuna

Mayonnaise

Sriracha Sauce

Green Onion

Sesame Oil

Cucumber

Avocado

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 18 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Cook the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.

Season the Rice

While the rice cools, slice the avocado and cucumber into thin strips. Shred the imitation crab meat if not pre-shredded.

Prepare the Fillings

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

Lay Out the Nori

Wet your hands to prevent sticking and take about 1 cup of sushi rice. Spread it evenly over the nori, leaving about 1 inch of space at the top edge.

Spread the Rice

Place a few strips of avocado, cucumber, and a line of imitation crab meat across the center of the rice.

Add the Fillings

Using the bamboo mat, carefully lift the edge of the mat closest to you and begin to roll the nori away from you, pressing gently to form a tight roll. Continue rolling until the edge of the nori is reached, using a little water to seal the edge.

Roll the Sushi

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

Slice the Rolls

Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

Plate and Enjoy

Sushi rice

Rice vinegar

Nori sheets (seaweed)

Imitation crab meat

Wasabi

Pickled ginger

In a large pot, combine the chicken broth, soy sauce, mirin, dried shiitake mushrooms, minced garlic, sliced ginger, and chopped green onions.

Combine Ingredients

Bring the mixture to a gentle boil over medium heat, then reduce to low heat and let it simmer for about 25 minutes to allow the flavors to meld.

Simmer Broth

After simmering, strain the broth through a fine mesh sieve to remove the solids, returning the liquid to the pot. Keep warm over low heat.

Strain Broth

In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions, usually about 3-4 minutes. Drain and set aside.

Cook Ramen Noodles

In a small pot, bring water to a boil, gently add the eggs, and boil for 6-7 minutes. Remove and place in ice water to cool, then peel and slice in half.

In serving bowls, place a portion of the cooked ramen noodles. Ladle the hot shoyu broth over the noodles. Top each bowl with sliced chashu pork, menma, soft-boiled eggs, and nori. Garnish with chopped green onions.

Plate the Ramen

Chicken broth

Dried shiitake mushrooms

Garlic cloves, minced

Ginger, sliced

Green onions, chopped

Chashu pork, sliced

Nori (seaweed sheets)

In a large pot, combine chicken or vegetable broth and water. Heat over medium heat until it comes to a simmer.

Prepare the Broth

In a small bowl, mix the miso paste with a ladle of the hot broth until smooth. This helps dissolve the miso evenly.

Mix in Miso

Add the dissolved miso back into the pot, along with soy sauce, sesame oil, minced garlic, and grated ginger. Stir well and let simmer for about 10-15 minutes to meld the flavors.

In a separate pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3-4 minutes. Drain and set aside.

While the noodles are cooking, slice the green onions, bamboo shoots, and prepare soft boiled eggs if using. Cut nori sheets into strips.

Prepare Toppings

Divide the cooked ramen noodles into bowls. Pour the hot miso broth over the noodles.

Assemble the Ramen

Top each bowl with chopped green onions, bamboo shoots, and a soft boiled egg if desired. Garnish with nori strips.