Lightly battered ginger marinated boneless chicken served with Japanese curry, tofu skin, Kamaboko

Karaage Curry Udon

Shrimp Tempura (3pcs)

Japanese Ice Tea

Hot Green Tea

Ice cream wrapped in Japanese rice cake. Flavors: Green Tea, Vanilla, Mango, Red Bean, Strawberry.

Mochi Ice Cream (2pcs)

Orange Juice

San Pellegrino Sparkling Water

Fiji Water

Can Soda

Donburi

Charshu Don (roast pork)

Gyudon (beef)

Katsudon

Curry Bowl

Kimchee

Pork Gyoza

Croquette

Chicken Katsu

Pork Katsu

Katsu Curry

Japanese curry platter served with rice and salad with ginger dressing

Curry Platter

Karaage Chicken

Ramen Kumamoto

Sparkling Water

Cut the boneless chicken thighs into bite-sized pieces (about 3 cm). In a bowl combine grated ginger, grated garlic, soy sauce, mirin, sake, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate to marinate for 20–30 minutes (up to 1 hour).

Prepare and marinate chicken

Mix potato starch and all-purpose flour in a shallow bowl. Add 2 tablespoons cold water to the marinade if the chicken surface seems dry to help the starch/flour stick — the goal is a thin, even coating rather than a thick batter.

Make light batter/dust

Heat oil in a deep pot or fryer to 170°C (340°F). Working in batches to avoid crowding, dredge each marinated piece in the starch/flour mixture, shaking off excess. Fry for 4–5 minutes until golden and cooked through, turning once. Remove to a wire rack or paper towel-lined plate to drain. For extra-crisp texture, increase oil to 180°C (356°F) for 30–60 seconds at the end of each batch (double-fry). Keep warm while finishing broth and noodles.

Fry the chicken

Heat 1 teaspoon vegetable oil in a medium pot over medium heat. Add the thinly sliced onion and carrot and sauté for 4–5 minutes until softened and translucent.

Sauté aromatics

Add 900 ml dashi (or chicken) stock to the pot and bring to a gentle simmer. Cook for 5 minutes to meld flavors and soften the carrot further.

Simmer with stock

Lower heat to low, add the broken curry roux pieces to the pot, stirring until completely dissolved and the broth thickens to a saucy consistency. Stir in 1 tablespoon light soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sugar. Taste and adjust seasoning (a pinch of salt or a touch more soy if needed). Keep the broth at a gentle simmer on very low heat; it should be pourable but coat a spoon.

Add curry roux and season

Bring a large pot of water to a rolling boil. Add udon noodles and cook according to package instructions (usually 2–4 minutes for fresh, 5–8 minutes for frozen), stirring occasionally. Drain and briefly rinse under warm running water to loosen and remove excess starch. Divide noodles between serving bowls (4 bowls).

Prepare udon

If aburaage is not pre-seasoned, briefly simmer the halved aburaage in the curry broth for 1–2 minutes to warm and soak up flavor, then set on top of noodles. Warm kamaboko slices in the broth for 30 seconds and arrange on the noodles.

Heat aburaage and kamaboko

Ladle hot curry broth over the udon noodles in each bowl, dividing evenly. Top each bowl with several pieces of hot karaage (2–3 pieces per serving depending on size), a piece of aburaage, a couple slices of kamaboko, and scatter sliced green onions. Garnish with pickled red ginger and a light sprinkle of shichimi togarashi if using.

Assemble bowls

Serve immediately while hot. Provide extra pickled ginger and shichimi at the table. Leftover karaage can be served on the side to maintain crispness.

Serve

boneless chicken thighs

fresh ginger (grated)

garlic (grated)

soy sauce

mirin

sake (or dry white wine)

salt

black pepper

potato starch (or cornstarch)

all-purpose flour

cold water

neutral oil for frying

Japanese curry roux (broken into pieces)

dashi stock (or low-sodium chicken stock)

onion (medium, thinly sliced)

carrot (small, thinly sliced)

light soy sauce

mirin (for broth)

sugar

vegetable oil

fresh or frozen udon noodles

aburaage (fried tofu skin), halved lengthwise

kamaboko (fish cake), sliced

green onions (thinly sliced)

pickled red ginger (beni shoga)

shichimi togarashi (optional)

Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels. This ensures that the batter adheres well.

Prepare the Shrimp

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well blended.

Mix Dry Ingredients

Gradually add the ice-cold water to the dry mixture, stirring gently with chopsticks or a fork. Do not overmix; the batter should be lumpy.

Add Water

In a deep saucepan or frying pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface.

Heat the Oil

Dip each shrimp into the tempura batter, allowing any excess to drip off.

Coat the Shrimp

Carefully place the battered shrimp into the hot oil. Fry for about 2-3 minutes until golden brown and crispy, turning occasionally for even cooking.

Fry the Shrimp

Once cooked, remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.

Drain Excess Oil

Serve the shrimp tempura immediately while hot, optionally with dipping sauce such as soy sauce or tempura sauce.

Serve Hot

Large shrimp, peeled and deveined

All-purpose flour

Cornstarch

Baking powder

Ice-cold water

Salt

Vegetable oil

In a medium-sized teapot, combine the green tea leaves, jasmine tea leaves, and oolong tea leaves.

Combine the Teas

In a kettle, bring 4 cups of water to a boil.

Boil Water

Once the water is boiling, pour it over the tea leaves in the teapot. Let the tea steep for about 5-7 minutes.

Steep the Tea

After steeping, strain the tea into a pitcher to remove the tea leaves.

Strain the Tea

If desired, add honey or sugar to the tea to sweeten it to your taste. Stir well to combine.

Sweeten (Optional)

Let the tea cool at room temperature for about 15 minutes, then refrigerate until chilled.

Chill the Tea

Pour the chilled tea into glasses over ice, garnishing with fresh mint leaves and lemon slices if desired.

Green Tea Leaves

Jasmine Tea Leaves

Oolong Tea Leaves

Water

Honey

Sugar

Fresh Mint Leaves

Lemon Slices

In a kettle or saucepan, bring 2 cups of water to a boil over medium-high heat.

Once the water is boiling, remove it from heat and add 2 teaspoons of green tea leaves. Cover and let steep for 2-3 minutes.

After steeping, strain the tea leaves using a fine mesh strainer or tea infuser to separate the liquid tea from the leaves.

If desired, stir in 1 tablespoon of honey, 1 teaspoon of lemon juice, and add mint leaves for additional flavor.

Add Optional Ingredients

Pour the hot green tea into your favorite cup and enjoy immediately.

Green tea leaves

Lemon juice

Mint leaves

Scoop your chosen ice cream flavor into small balls about 1-2 tablespoons in size. Place them on a parchment-lined tray and freeze for at least 2 hours until firm.

In a microwave-safe bowl, combine sweet rice flour, water, sugar, and food coloring (if using). Stir until the mixture is smooth and free of lumps.

Mix Ingredients

Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the dough, then cover and microwave for another minute. Stir again and microwave for a final 30 seconds. The dough should be sticky and translucent.

Cook the Dough

Sprinkle a clean surface with cornstarch to prevent the mochi from sticking. Carefully transfer the hot mochi dough onto the dusted surface.

Dust with Cornstarch

Using your hands (dusted with cornstarch), flatten the mochi dough into a round disk about 1/4 inch thick. Use a knife or cookie cutter to cut out circles that are large enough to wrap around the ice cream balls.

Flatten and Shape

Take a mochi circle and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.

Wrap Ice Cream

Repeat the wrapping process for the remaining ice cream balls and mochi circles.

Repeat Process

Place the wrapped mochi ice cream back on the tray and freeze for at least 30 minutes before serving.

Final Freeze

Sweet rice flour (mochi flour)

Food coloring (optional)

Ice cream (flavor of choice: Green Tea, Vanilla, Mango, Red Bean, Strawberry)

Wash the fresh oranges under cold water to remove any dirt or pesticides.

Prepare the Oranges

Using a sharp knife, cut the oranges in half horizontally.

Cut the Oranges

Using a citrus juicer or reamer, squeeze the juice from each half of the orange into a measuring cup, making sure to catch any seeds.

Juice the Oranges

In a separate bowl, combine the sugar and water. Stir well until the sugar is completely dissolved.

Mix Sugar and Water

Pour the freshly squeezed orange juice into the bowl with the sugar mixture. Stir until well combined.

Combine Juice and Sugar Mixture

Add ice cubes to your serving glasses and pour the orange juice mixture over the ice. Serve immediately.

Chill and Serve

Fresh Oranges

Ice Cubes

Place the San Pellegrino Sparkling Water in the refrigerator for at least 1 hour before serving to ensure it is cold.

Chill the Sparkling Water

If using, wash and prepare your chosen flavoring ingredients. Slice the lemon into wedges, wash the mint leaves, slice the cucumber, and rinse the berries. Set aside.

Prepare Optional Flavorings

Pour the chilled San Pellegrino Sparkling Water into a glass.

Serve the Sparkling Water

If desired, add the lemon wedges, fresh mint leaves, cucumber slices, or berries to the glass for added flavor and presentation.

Add Flavorings (Optional)

Garnish with a sprig of mint or a slice of lemon on the rim of the glass if desired. Serve immediately and enjoy the refreshing taste of your sparkling water.

Garnish and Enjoy

Fresh Lemon

Cucumber

Berries (Strawberries, Raspberries, or Blueberries)

Find a natural spring that is known for its clean and pure water. Ensure that the water is free from contaminants and pollutants.

Source the Water

Using a clean container, carefully collect the natural spring water. Fill the container to the desired amount, in this case, 1000 ml.

Collect the Water

If the water has visible impurities, you may need to filter it through a clean cloth or water filter to ensure clarity.

Filter if Necessary

Pour the collected water into a sterilized bottle. Ensure that the bottle is sealed tightly to maintain freshness.

Bottle the Water

Store the bottled water in a cool, dark place to preserve its natural qualities.

Store Properly

Natural Spring Water

Collect all the beverages: 1 liter each of Coke, Diet Coke, Sprite, and Ginger Ale.

Gather Your Ingredients

Place the bottles in the refrigerator for at least 1 hour before serving to ensure they are nicely chilled.

Chill the Drinks

Gather glasses and ice, if desired, for serving the drinks.

Prepare for Serving

Carefully open each bottle of Coke, Diet Coke, Sprite, and Ginger Ale.

Open the Bottles

Pour each beverage into glasses filled with ice, or serve them directly from the bottles. Enjoy!

Serve the Drinks

Coke

Diet Coke

Sprite

Ginger Ale

Place the Japanese short-grain rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a medium saucepan, add the rinsed rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Cook the Rice

In a large skillet, heat sesame oil over medium heat. Add diced chicken breast and season with salt and pepper. Cook for 5-7 minutes, or until fully cooked.