tempura items

all of it was amazing, with my favorite being the small assortment of tempura items (2 shrimp and some veggies)

chicken teriyaki bento box

noodles

spring rolls

spicy tuna roll

Love boat

Place a small bowl with ice water and a few ice cubes next to your mixing area. Chill the mixing bowl in the fridge briefly if possible so the batter stays cold. Crack the egg into a small bowl and lightly beat once to combine the white and yolk.

Prepare cold ingredients

In a medium bowl, sift or whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt until uniform.

Combine 1 cup ice water (and 1/4 cup cold club soda if using) with the lightly beaten egg. Add a few ice cubes to keep it very cold (remove before battering if desired).

Just before frying, pour the cold liquid into the dry ingredients and stir gently with chopsticks or a fork 6–8 times. Do not overmix — a slightly lumpy batter is desirable. Keep bowl over the ice to stay cold. The batter should be thin, like heavy cream; adjust with a tablespoon of cold water if too thick.

Prepare the shrimp: if not already done, peel and devein the shrimp leaving the tail on. Make three shallow lengthwise slits on the underside of each shrimp and gently press to straighten so they stay flat when frying. Pat dry thoroughly with paper towels.

Vegetable prep: slice the sweet potato into 1/8–1/4-inch (3–6 mm) rounds or thin half-moons. Slice zucchini into 1/8–1/4-inch rounds. Remove stems from shiitake and slice thickly if large (or leave small whole). For bell pepper or shishito, remove seeds and cut into 1–2 inch strips. Pat all vegetables dry.

Lightly dust each shrimp and vegetable piece with 2 tablespoons of flour (keeps batter from sliding off). Shake off excess flour.

Heat 3–4 cups neutral oil in a medium saucepan or deep skillet to 350–375°F (175–190°C). If you don’t have a thermometer, test by dropping a small drop of batter: it should sizzle and rise immediately, forming a puff around it.

Working in small batches (do not overcrowd), dip shrimp and vegetables into the cold batter to coat evenly, letting excess drip off for 1–2 seconds.

Carefully lower battered items into the hot oil. Fry vegetables 60–90 seconds for thin pieces (sweet potato may take 2–3 minutes depending on thickness) until pale golden and crisp. Shrimp will fry in about 90 seconds to 2 minutes until golden and cooked through. Turn items as needed for even color.

Remove tempura to a paper towel-lined rack or wire rack set over a baking sheet to drain. Keep warm in a single layer in a low oven (200°F / 95°C) if frying additional batches. Serve immediately for best crispness.

Make quick dipping sauce (tentsuyu): combine 1/4 cup soy sauce, 1 tbsp mirin and 1/4 cup warm dashi or water in a small bowl. Stir to combine. Add grated daikon (about 2 tsp) on the side or into the sauce as desired.

Plate tempura with lemon wedge if using. Serve hot with dipping sauce. Reheat briefly in a hot oven (400°F / 200°C) for 3–4 minutes to re-crisp if necessary; avoid microwaving which makes tempura soggy.

all-purpose flour

cornstarch

baking powder

ice water

cold club soda (optional, replaces part of ice water)

egg (large)

ice cubes

salt

large shrimp (peeled, deveined, tail-on)

sweet potato

green bell pepper or shishito pepper

shiitake mushrooms

zucchini

neutral oil for frying (vegetable, canola, or peanut)

all-purpose flour (for dusting items)

soy sauce (for dipping)

mirin (for dipping sauce)

dashi stock or water (for dipping sauce)

grated daikon (optional, for dipping sauce)

lemon wedges (optional)

Whisk together soy sauce, mirin, sake, brown sugar, grated ginger and minced garlic in a bowl until sugar dissolves. Set aside.

Prep and sauce

Pat chicken thighs dry and season lightly with a pinch of salt. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. When hot, add chicken thighs skinless side down and sear for 4–5 minutes until golden. Flip and cook another 4–5 minutes until mostly cooked through (internal temp ~155°F/68°C). Remove chicken and set aside.

Cook chicken

Pour the prepared sauce into the same skillet and bring to a simmer over medium heat, scraping up browned bits. Reduce heat and simmer 2–3 minutes. If you prefer a thicker glaze, whisk 1 teaspoon cornstarch with 1 teaspoon water to make a slurry and slowly whisk into the simmering sauce until glossy and thickened (about 30–60 seconds).

Make teriyaki glaze

Return the chicken to the skillet and spoon sauce over it, simmering gently for 2–3 minutes to finish cooking and glaze the chicken. Remove chicken, let rest 2 minutes, then slice into strips. Spoon remaining glaze over sliced chicken and sprinkle with sesame seeds and sliced green onions.

Finish chicken in glaze

If shrimp are frozen, thaw and pat completely dry. Make 3 shallow diagonal cuts on the underside of each shrimp (do not cut through) and gently straighten the shrimp to prevent curling during frying. Slice vegetables to roughly same thickness so they cook evenly. Lightly dust shrimp and vegetables with a teaspoon of flour—this helps the batter cling.

Prep shrimp and vegetables

In a bowl combine 1/2 cup all-purpose flour, 2 tsp cornstarch, 1 tsp baking powder and 1 tsp salt. Beat one egg lightly, then add the very cold water. Pour the egg-water mixture into the dry ingredients and stir very briefly with chopsticks or a fork—do not overmix. A few lumps are fine; batter should be cold and slightly lumpy.

Make batter

Pour vegetable oil into a medium pot or deep skillet to a depth of about 1–1.5 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and rises slowly, oil is ready. Working quickly, dip each shrimp and vegetable piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry shrimp for 1.5–2 minutes until pale golden; fry vegetables 1.5–3 minutes depending on thickness until crisp and cooked through. Fry in small batches to avoid lowering oil temperature. Remove to a wire rack or paper towel-lined plate to drain and keep warm.

Heat oil and fry

Serve tempura immediately with small dish of tempura dipping sauce or soy sauce. For a bento, place two shrimp and several vegetable pieces in a compartment so they remain crisp.

Serve

Rinse 1 cup short-grain rice under cold water until the rinse water runs nearly clear. Drain. Combine rinsed rice with 1.1 cups water in a small saucepan and bring to a boil. Reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let stand covered 10 minutes.

Cook rice

Fluff rice with a fork, stir in 1 teaspoon rice vinegar and a pinch of salt. Place a portion of rice into the bento compartment. Add pickled ginger or sliced cucumber and steamed broccoli or salad greens to other compartments. Arrange sliced teriyaki chicken over or beside the rice and add the tempura items in their own section.

Season rice and assemble sides

boneless skinless chicken thighs

soy sauce (reduced sodium preferred)

mirin

sake (or dry sherry)

brown sugar

fresh ginger, grated

garlic, minced

vegetable oil (for cooking)

cornstarch (optional, for glaze thickening)

water (for cornstarch slurry)

sesame seeds

green onions, thinly sliced

large shrimp, peeled and deveined (tails on)

sweet potato, cut into 1/4-inch rounds

shiitake or zucchini, sliced (vegetable assortment)

ice-cold water

cornstarch (for batter)

egg (large), lightly beaten

vegetable oil (for deep frying)

tempura dipping sauce (ten-tsuyu) or soy sauce

short-grain Japanese rice (sushi rice) or medium-grain

water (for rice)

rice vinegar

salt (for rice)

pickled ginger (gari) or sliced cucumber

steamed broccoli or salad greens

In a large pot, combine the chicken or vegetable stock and 1 cup of water. Add the quartered onion, smashed garlic cloves, sliced ginger, soy sauce, mirin, and brown sugar (or honey). Bring to a gentle boil over medium-high heat.

Prepare and simmer broth

Once boiling, reduce heat to low and simmer, uncovered, for 15–20 minutes to allow flavors to meld. Taste and adjust sweetness: if broth is still too sweet, add 1–2 tsp additional rice vinegar and a pinch more salt to balance. If not sweet enough, add up to 1 tsp more brown sugar or mirin. Finish by stirring in sesame oil and white/ground pepper, then strain out the solids if you prefer a clear broth (optional). Keep broth hot on very low heat while preparing other components.

Bring a separate large pot of water to a boil. Cook the noodles according to package instructions until al dente (typically 3–6 minutes for fresh, longer for dried). Drain and rinse briefly under warm water to remove excess starch and prevent sticking; toss with a little sesame oil if desired to keep separate.

Cook noodles

If using eggs, bring a small pot of water to a gentle boil and add eggs; cook 6–7 minutes for slightly soft yolks. Transfer to an ice bath, peel, and halve. If using store-bought cooked chicken or tofu, slice or shred it into bite-sized pieces. Warm the protein briefly in the hot broth for 1–2 minutes before assembling, if desired.

Prepare proteins

In a medium skillet over medium heat, add a light drizzle (about 1 tsp) of neutral oil. Sauté mushrooms for 3–4 minutes until softened and golden. Add carrots (if using) and cook 1–2 minutes more. Add baby spinach or bok choy and sauté just until wilted, 1–2 minutes. Remove from heat.

Reserve some thinly sliced scallions for garnish. Add remaining scallions to the sautéed vegetables for the last 30 seconds to soften slightly.

Divide the cooked noodles between 4 serving bowls (about 3 oz noodles per serving). Arrange warmed protein (chicken or tofu) over the noodles, then add the sautéed vegetables and halved soft-boiled eggs.

Ladle the hot broth over the bowls, covering the noodles and ingredients. Taste one bowl and adjust seasoning if needed: a squeeze of lime can cut sweetness, additional soy sauce adds saltiness, and a splash of rice vinegar adds brightness.

Garnish each bowl with reserved scallions, a sprinkle of toasted sesame seeds, a drizzle of chili oil or sriracha if you like heat, and fresh cilantro or parsley. Serve immediately with lime or lemon wedges on the side.

chicken or vegetable stock

water

onion, quartered

garlic cloves, smashed

ginger, sliced

soy sauce

mirin (sweet rice wine) or sweet sherry

brown sugar or honey

sesame oil

white pepper or ground black pepper

fresh or dried wheat noodles (ramen, udon, or egg noodles)

cooked chicken breast or tofu, shredded/sliced

soft-boiled eggs (optional)

shiitake or button mushrooms, sliced

scallions/green onions, thinly sliced

baby spinach or bok choy

carrot, julienned (optional)

toasted sesame seeds

chili oil or sriracha (optional)

fresh cilantro or parsley (optional)

lime or lemon wedges

Thinly slice the cabbage and julienne the carrot. Finely chop the mushrooms and thinly slice the green onions. Mince the garlic and grate the ginger.

Prepare vegetables

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. If using ground pork or chicken, add it now and cook, breaking up with a spatula, until no longer pink (about 4–5 minutes). If using tofu, crumble and cook until lightly browned (3–4 minutes). Remove excess fat if needed, leaving about 1 teaspoon in the pan.

Cook filling

Add the minced garlic and grated ginger to the pan and sauté 30 seconds until fragrant. Add the chopped mushrooms and cook 2–3 minutes until they release moisture. Add the julienned carrot and sliced cabbage; stir-fry 2–3 minutes until vegetables are tender-crisp.

Stir in soy sauce, oyster sauce, sesame oil, white/black pepper, salt, and sliced green onions. Cook another 1 minute to combine flavors. Taste and adjust seasoning. Remove from heat and let the filling cool to warm (not hot) so it won’t tear the wrappers.

Make flour paste: whisk together 2 tablespoons flour and 2 tablespoons water until smooth; this will act as glue.

Lay one spring roll wrapper on a clean work surface with a corner pointing toward you (diamond shape). Place about 2–3 tablespoons of filling just below the center (adjust to wrapper size), forming a log about 3–4 inches long. Do not overfill — leave space at edges.

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners toward the center. Brush a thin line of flour paste on the top corner and roll up firmly to seal. Place rolled spring rolls seam-side down on a tray. Repeat with remaining wrappers and filling.

Heat oil in a deep, heavy skillet or pot to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in—if it sizzles and browns in about 15–20 seconds, the oil is ready.

Fry spring rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Adjust heat to maintain a steady 325–350°F so they cook through without burning. Use a slotted spoon to transfer to a paper towel–lined plate to drain. Let rest 2 minutes to crisp up.

For a lighter finish, place fried spring rolls on a wire rack in a single layer after draining to keep them crispy.

Whisk together rice vinegar, water, sugar, soy sauce, chili flakes, and minced garlic in a small bowl until sugar dissolves. Taste and adjust balance—add more sugar if too sharp, or more soy sauce for saltiness. Serve alongside hot spring rolls.

Arrange spring rolls on a platter and serve hot with the dipping sauce. Garnish with additional sliced green onions or cilantro if desired.

ground pork (or shredded cooked chicken/tofu for veg)

medium carrot, julienned

green cabbage, thinly sliced

shiitake mushrooms, finely chopped (or button)

oyster sauce (or hoisin for vegetarian)

white pepper or black pepper

spring roll wrappers (thin wheat wrappers), about 7-inch

water (for flour paste)

neutral oil for deep-frying (vegetable, canola, peanut)

sugar

red chili flakes or sliced fresh chili

minced garlic (optional)

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together, until the water runs clear (3–5 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes.

Rinse and cook rice

While rice rests, heat 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat or in a microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool and give the rice a glossy finish. Rice should be slightly warm and slightly sticky. Cover with a damp towel until ready to use.

Season rice

Prepare tuna: Pat 10 oz sushi-grade tuna dry with paper towels and finely dice into small uniform pieces (about 1/8–1/4 inch). Keep chilled until mixing.

Make spicy mayo: In a bowl, combine 3 tbs mayonnaise, 1.5 tbs sriracha, 0.5 tsp sesame oil, 0.5 tsp chili oil (optional), and 0.5 tsp soy sauce. Adjust sriracha to taste for desired heat. Mix until smooth.

Combine filling: Add diced tuna, 1 tbsp thinly sliced green onion, and 1 tsp toasted sesame seeds to the spicy mayo. Gently fold together until tuna is evenly coated. Keep chilled until assembly; do not overmix or mash the tuna.

Prepare workspace: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Have a small bowl of water nearby to wet your hands (prevents rice sticking). Cut avocado into thin slices and julienne cucumber.

Lay nori and rice: Place 1 nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and take about 3/4 cup of sushi rice (adjust slightly) and spread it evenly over the nori, leaving a 1-inch strip at the top edge of the nori free of rice. Press rice gently to an even 1/4-inch thickness.

Add fillings: Arrange a line (about 2–3 tbs) of spicy tuna mixture across the center of the rice-covered nori (lengthwise). Add a few cucumber julienne and 3–4 avocado slices alongside the tuna. Do not overfill.

Roll: Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the fillings in as you roll. Press firmly but gently to create a tight roll. When you reach the 1-inch bare nori edge, wet it lightly with a fingertip dipped in water to seal the roll.

Shape and rest: Using the mat, press along the roll to shape it into a tight cylinder. Let rest seam-side down for 1–2 minutes to set.

Slice the roll: Remove plastic wrap and transfer roll to a cutting board. Wet a very sharp knife and slice the roll into 6–8 pieces (for a full-size roll, aim for 8). Wipe the knife between cuts with a damp towel to keep clean cuts.

Repeat: Repeat steps for remaining nori sheets and fillings to make a total of 4 rolls or until ingredients are used.

Plate: Arrange sliced rolls on a serving platter. Garnish with extra toasted sesame seeds and thinly sliced green onion if desired. Serve with pickled ginger, wasabi, and soy sauce for dipping.

Storage and safety: Serve immediately for best texture. If storing, keep leftover rolls tightly wrapped in plastic in the refrigerator and consume within 24 hours due to raw tuna.

short-grain sushi rice

granulated sugar

fine sea salt

fresh sushi-grade tuna (finely diced)

mayonnaise (Japanese kewpie preferred)

sriracha

chili oil (optional)

green onion (thinly sliced)

soy sauce (for seasoning tuna)

nori sheets (full-size)

cucumber (julienned, seeds removed)

avocado (sliced, ripe but firm)

pickled ginger (gari)

wasabi (optional)

soy sauce (for serving)

plastic wrap (for rolling)

bamboo sushi mat (makisu)

sharp knife (wet for slicing)

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you start the risotto and asparagus.

Prepare salmon

In a small bowl, combine unsalted butter (3 tbs) softened, lemon juice (1 tbs), chopped parsley (1 tbs), chopped dill (1 tsp) and minced garlic (1 clove). Stir until combined and refrigerate briefly if it softens too much.

Make herb butter

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and let shimmer. Place salmon fillets skin-side down and press gently for 10 seconds so skin makes full contact. Cook skin-side down for 4–5 minutes without moving until skin is crisp and releases from the pan. Flip and cook 1.5–2 minutes for medium doneness (longer if you prefer well done). Add a knob of the prepared herb butter to the pan in the last 30 seconds, spooning melted butter over the fillets. Remove salmon to a warm plate and rest 2–3 minutes before serving.

Sear salmon

Place the stock in a small pot and keep it warm over the lowest heat (just below simmer).

Warm stock

In a medium saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the arborio rice and stir to coat with fat, toasting for 1–2 minutes until edges of grains look translucent.

Sauté shallot and rice

Pour in 1/2 cup dry champagne and stir until mostly absorbed by the rice.

Deglaze with champagne

Begin adding the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue for about 18–20 minutes, until the rice is creamy and al dente. You may not use all the stock or you may need up to the full amount; adjust to achieve a slightly loose, creamy texture.

Cook risotto

Remove risotto from heat. Stir in 1/2 cup grated Parmesan, lemon zest (1 tsp), lemon juice (1 tbs), 1 tbs butter, and salt and pepper to taste (approximately 1/2 tsp salt and 1/4 tsp pepper). Taste and adjust seasoning. Keep warm while plating.

Finish

Heat a separate skillet or grill pan over medium-high heat. Toss asparagus with 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp pepper. When the pan is hot, arrange asparagus in a single layer and cook, turning occasionally, for 4–6 minutes until tender-crisp and lightly blistered.

Cook asparagus

Divide the risotto between two warm plates, creating a shallow well in the center. Place a salmon fillet atop each mound of risotto. Arrange 6 asparagus spears alongside each plate. Spoon any remaining herb butter from the salmon pan over the fish. Garnish with microgreens or pea shoots (about 2 tbs per plate) and serve with a lemon wedge. Offer extra Parmesan at the table.

Tempura Items

Chicken Teriyaki Bento Box

Noodles

Spring Rolls

Spicy Tuna Roll

Love Boat