Pin Builder

Mas Special Appetizers

Fried Rice Without Lunch

Fried Rice With Lunch

Pineapple

Japanese Ice Cream

Ice Cream or Sherbet

Mochi Ice Cream

Gindara

Salmon Miso-Zuke

Fried Ebi

Chicken Teriyaki

Beef Teriyaki

Includes shrimp app, soup and salad, ice cream or sherbet.

Nippon Lunch Special Add on to ANY ENTREE

Teppan Scallops

Shrimp Ala Nippon

Filet Mignon

Hibachi Sirloin Steak

Sukiyaki Steak

Salmon Steak

Sesame Chicken

Asian Sea Bass

Includes Choice of Soup or Salad, Hibachi Vegetables, and Steamed Rice

Steak, Chicken, and Shrimp

Nippon Salad Bowl

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Dough

Transfer the rolled-out pizza dough onto a baking sheet or pizza stone. Brush the surface with olive oil to prevent sticking and enhance flavor.

Oil the Dough

Evenly spread the tomato sauce over the pizza dough, leaving a small border around the edges.

Spread Sauce

Sprinkle the mozzarella cheese evenly over the sauce.

Add Cheese

Evenly distribute the pepperoni, diced bell peppers, sliced onions, and black olives over the cheese.

Layer Toppings

Sprinkle oregano and salt over the top for added flavor.

Season

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice into pieces and serve.

Cool and Slice

Pizza dough

Olive oil

Tomato sauce

Mozzarella cheese

Pepperoni slices

Bell peppers, diced

Onion, sliced

Black olives, sliced

Oregano

Salt

Preheat the Oven

Roll out the puff pastry sheets on a lightly floured surface until they are about 1/4 inch thick. Cut them into squares or circles, depending on your preference.

Prepare Puff Pastry

In a mixing bowl, combine the cream cheese, chopped spinach, crumbled feta cheese, minced garlic, black pepper, and salt. Mix until well combined and creamy.

Mix Ingredients

Take each puff pastry square or circle and place a spoonful of the stuffing mixture in the center.

Fill the Pastry

Fold the pastry over the filling to create a pocket or fold it into a triangle. Press the edges with a fork to seal.

Seal the Pastry

Brush each filled pastry with olive oil and sprinkle sesame seeds and grated parmesan cheese on top.

Brush and Top

Place the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.

Bake

Remove the pastries from the oven and let them cool slightly before serving. Enjoy your special appetizers warm!

Cool and Serve

Puff Pastry Sheets

Olive Oil

Cream Cheese

Spinach (fresh, chopped)

Feta Cheese (crumbled)

Garlic (minced)

Black Pepper

Sesame Seeds

Parmesan Cheese (grated)

Dice the carrots, bell pepper, and chop the green onions. Mince the garlic. Ensure that the rice is cooked and preferably day-old to avoid clumping.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

Heat the Pan

Add the minced garlic and diced carrots to the pan. Sauté for about 2 minutes until softened. Then add the bell pepper and green peas, cooking for another 2-3 minutes.

Cook the Vegetables

Stir in the cooked rice, breaking up any clumps. Mix well with the vegetables and allow to cook for about 3-4 minutes, stirring occasionally.

Add the Rice

Pour the soy sauce over the rice mixture and sprinkle with salt and black pepper. Stir well to combine all ingredients and allow to cook for an additional 2 minutes.

Flavor the Rice

Push the rice mixture to one side of the pan. In the cleared space, add the beaten eggs. Stir gently to scramble until just set, then mix into the rice.

Cook the Eggs

Drizzle the remaining sesame oil over the rice. Toss everything together to ensure even distribution of flavors.

Finish the Dish

Sprinkle sesame seeds and chopped cilantro on top before serving. Enjoy your fried rice!

Garnish and Serve

Carrots, diced

Green peas

Green onions, chopped

Bell pepper, diced

Garlic, minced

Cooked rice, preferably day-old

Soy sauce

Sesame oil

Black pepper

Eggs, beaten

Sesame seeds

Cilantro, chopped

Gather all your ingredients and prepare them for cooking. Dice the carrots, bell pepper, and slice the green onions. If using, dice the cooked chicken, peel and devein the shrimp, or cube the tofu.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the scrambled eggs from the pan and set aside.

In the same skillet or wok, add the remaining 2 tablespoons of vegetable oil. Add the diced carrots, bell pepper, and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender.

Sauté the Vegetables

Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables. Cook for an additional 3-5 minutes, allowing the rice to fry slightly.

Add Rice and Combine

Pour the soy sauce over the rice and add salt and black pepper. Stir well to ensure the rice is evenly coated with the sauce.

Season the Rice

If using, add the cooked chicken, shrimp, or tofu to the rice mixture. Stir to combine and cook for another 2-3 minutes until the add-ins are heated through.

Mix in Optional Add-Ins

Add the sliced green onions and the scrambled eggs back into the skillet. Stir everything together and cook for another minute to warm through.

Finish with Green Onions and Eggs

Cooked rice

Vegetable oil

Green onions, sliced

Cooked chicken, diced

Shrimp, peeled and deveined

Tofu, cubed

Choose a ripe pineapple that is slightly soft to the touch and has a sweet aroma. Cut off the top and bottom of the pineapple, then slice off the skin in strips, making sure to remove any 'eyes' (the brown spots).

Select and Cut the Pineapple

Once the skin is removed, cut the pineapple into quarters and remove the core. Chop the pineapple into bite-sized pieces and place them in a bowl.

Chop the Pineapple

In a small bowl, combine the lime juice and honey. Whisk together until well blended.

Prepare the Dressing

Pour the lime and honey mixture over the chopped pineapple. Toss gently until all the pineapple pieces are coated evenly.

Combine Ingredients

Chop the mint leaves finely and sprinkle them over the pineapple. Toss again to distribute the mint throughout the fruit.

Add Mint

If desired, sprinkle chili powder and sea salt over the pineapple for an added kick. Serve immediately or chill for 30 minutes before serving.

Garnish (Optional)

Ripe Pineapple

Lime Juice

Honey

Mint Leaves

Chili Powder

Sea Salt

In a medium saucepan over medium heat, combine the heavy cream and whole milk. Stir occasionally until the mixture is steaming but not boiling.

Heat the Cream and Milk

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Whisk the Egg Yolks

Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Gradually add the rest of the cream mixture, continuing to whisk.

Temper the Egg Yolks

Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Cook the Custard

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate until completely chilled (at least 2 hours).

Add Vanilla

Once the base is chilled, divide it into three separate bowls. In the first bowl, whisk in the matcha powder until fully incorporated. In the second bowl, fold in the sweetened red bean paste. In the third bowl, mix in the black sesame paste.

Mix in Flavorings

Pour each flavored 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 to airtight containers and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Heavy Cream

Whole Milk

Granulated Sugar

Egg Yolks

Vanilla Extract

Matcha Powder

Sweetened Red Bean Paste

Black Sesame Paste

In a mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is smooth.

Combine Base Ingredients

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it's thoroughly chilled.

Chill the Mixture

If making flavored ice cream or sherbet, puree the fresh fruit and fold it into the chilled mixture. For chocolate flavor, add cocoa powder or chocolate chips. For color, add a drop of food coloring and mix well.

Add Flavor

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes until it reaches a soft-serve consistency.

Churn the Mixture

Transfer the churned ice cream or sherbet to an airtight container, smoothing the top with a spatula. Freeze for at least 4 hours to firm up before serving.

Freeze

Fresh Fruit (e.g., strawberries, mango)

Cocoa Powder

Chocolate Chips

Food Coloring

In a large mixing bowl, combine the glutinous rice flour and granulated sugar. Mix well until fully combined.

Mix Dry Ingredients

Gradually add water to the dry mixture, stirring continuously until you achieve a smooth batter without lumps.

Add Water

If desired, add a few drops of food coloring to the batter and mix until evenly colored.

Optional Coloring

Pour the batter into a heatproof dish and steam over simmering water for about 20 minutes, or until the dough is translucent and slightly sticky.

Steam the Dough

Remove the dish from the steamer and let the mochi dough cool at room temperature for a few minutes.

Cool the Dough

Sprinkle cornstarch over a clean surface to prevent sticking, then transfer the mochi dough onto the surface.

Dust with Cornstarch

Using your hands, knead the dough gently until smooth and pliable. If it’s too sticky, add a bit more cornstarch.

Knead the Dough

Scoop the ice cream into small balls, about 1-2 tablespoons each, and place them on a parchment-lined baking sheet. Freeze for about 30 minutes or until firm.

Prepare Ice Cream Scoops

Dust your hands with cornstarch to prevent sticking. Take a piece of mochi dough and flatten it into a circle about 1/4 inch thick. Place a frozen ice cream ball in the center and gently fold the edges of the mochi over the ice cream, pinching to seal.

Wrap Ice Cream with Mochi

Roll the mochi-covered ice cream ball between your hands to smooth out any seams. Repeat this process for the remaining ice cream balls.

Shape the Mochi Ice Cream

Once all the mochi balls are assembled, place them back on the baking sheet and freeze for at least 1 hour to firm up before serving.