Traditional Japanese soup made with miso paste. Seaweed, mushroom, and scallions inside.

Miso soup

Pork egg roll

Sea-salt edamame

Panko’d cauliflower, tossed in gochujang spicy sauce, served with dill ranch.

Fried cauliflower

Lightly breaded jalapeños stuffed with spicy tuna and cream cheese, topped with spicy mayo and eel sauce.

Heart attack

Heart attack, spring roll (2), crab rangoon (2), shitake dumpling (2), bang bang shrimp.

Sakana sampler

Fried Shrimp, Thai chili sauce, yum-yum shishito peppers garnish.

Bang Bang Shrimp

Thai lemograss dumplings

Tubes and tentacles, lightly fried with shishito peppers, finished in Thai chili and sweet soy.

Salt -n- pepper calamari

6 shitake mushroom dumplings and citrus-wasabi ponzu.

Shitake mushroom dumplings

California

soft shell crab, avocado, cucumber, crab, topped with eel sauce and crunch

Spider

Tender pork filled dumplings, served in a set of 8.

Pork dumplings (8 pcs)

Spicy california

Smoked salmon, cream cheese, and cucumber.

Philadelphia

Alaskan

Spicy tuna

Peas, carrots, scallions, bean sprouts, egg, stir-fried in a wok with light soy, and pepper.

Traditional Fried Rice

Crisp wontons filled with crab and cream cheese.

Crab rangoon (6 pcs)

Place 4 cups of cold water and the kombu in a 2- to 3-quart saucepan. Let the kombu sit in the water for 20–30 minutes (or up to 1 hour) to begin releasing umami.

Soak kombu

After soaking, slowly heat the water over medium heat. Just before the water reaches a gentle simmer (small bubbles around the edge, about 175–185°F / 80–85°C), remove the kombu with tongs. Do not let the kombu boil or it can turn bitter.

Heat and remove kombu

Bring the water to a gentle simmer, then add the bonito flakes. Simmer for 30 seconds to 1 minute, then remove from heat and let steep for 2–3 minutes until the flakes sink. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot or bowl. Discard or save bonito flakes for another use (e.g., okonomiyaki). This yields about 3.5–4 cups of dashi.

Add bonito and strain

Return the strained dashi to low heat and keep it warm; do not allow it to boil.

Warm dashi

Place the 3 tablespoons of white miso in a small bowl or ladle. Add about 1/4 cup of the warm dashi and whisk or stir until the miso forms a smooth slurry with no lumps. This step prevents clumps when adding miso to the pot.

Dissolve miso

Stir the miso slurry back into the warm dashi off the heat or with the burner at the lowest setting. Avoid boiling the soup after adding miso to preserve its probiotics and delicate flavor. If using, stir in 1 teaspoon soy sauce now for added depth.

Combine miso with dashi

Place 1 teaspoon dried wakame in a small bowl and cover with cold water for 3–5 minutes until it expands and softens. Drain and squeeze out excess water. Chop or leave in bite-size pieces.

Rehydrate wakame

While dashi is heating, thinly slice the shiitake mushrooms (about 3 oz) and cut the tofu into 1/2-inch cubes. Pat tofu gently with paper towel to remove excess moisture if desired.

Prepare mushrooms and tofu

With the miso already returned to the warm dashi and the pot off heat or at the lowest setting, add the sliced shiitake and tofu cubes. Heat gently just until mushrooms are tender, about 1–2 minutes. Do not boil.

Simmer add-ins briefly

Stir in the rehydrated wakame and about 2 tablespoons thinly sliced scallions. Taste the soup and adjust seasoning with a pinch more miso dissolved in a little dashi if needed. Serve immediately.

Add wakame and scallions

water

kombu (dried kelp)

bonito flakes (katsuobushi)

white miso paste (shiro miso)

soy sauce (optional, for depth)

dried wakame seaweed

shiitake mushrooms (fresh), thinly sliced

soft (silken) or medium-firm tofu, cut into 1/2-inch cubes

scallions (green onions), thinly sliced

Shred the cabbage finely and grate the carrot. Slice the green onions thinly. Place cabbage in a bowl and sprinkle with 1/4 tsp salt; let sit 5 minutes, then squeeze out excess liquid using your hands or a towel. This prevents a watery filling.

Prepare vegetables

Heat a medium skillet over medium-high heat and add 1 tsp neutral oil. Add minced garlic and grated ginger; cook 30 seconds until fragrant. Add ground pork and break up with a spatula. Cook until no longer pink, about 4–6 minutes.

Cook pork

Stir in soy sauce (2 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), white pepper, and remaining 3/4 tsp salt. Add the squeezed cabbage, grated carrot, and green onions to the skillet. Cook, stirring, for 2–3 minutes until vegetables have softened slightly. Sprinkle in cornstarch and mix thoroughly so it coats the mixture and helps bind juices.

Season and bind filling

Beat 1 large egg lightly in a small bowl. Push the filling mixture to one side of the pan and pour the beaten egg into the empty space. Scramble the egg quickly until just set, then fold into the pork-vegetable mixture. Remove from heat and let cool until lukewarm (about 10 minutes). Cooling prevents wrappers from tearing and reduces steam.

Finish with egg

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (diamond orientation). Place about 2–3 tablespoons of filling slightly below center. Brush the two side corners and top corner lightly with water to help seal.

Prepare wrappers

Fold the bottom corner up over the filling, tuck tightly, fold the two side corners in toward the center, then continue rolling to the top corner to form a tight cylinder. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling. You should get approximately 10–12 egg rolls depending on filling amount per roll.

Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C) if using a thermometer. If not, test by dropping a small piece of wrapper into the oil; it should sizzle and rise immediately without browning too fast.

Heat oil

Working in batches (do not overcrowd), gently lower 3–4 egg rolls into the hot oil seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, 2½–4 minutes per batch depending on size and oil temperature. Use tongs to turn and to remove egg rolls, letting excess oil drip back into the pan.

Fry egg rolls

Drain on a wire rack or paper towels for a minute. Allow to rest 2–3 minutes before serving so the filling finishes cooking and is not scalding hot inside.

Mix 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon hoisin, and 1 teaspoon chopped chili or a pinch of chili flakes in a small bowl. Adjust to taste. Serve alongside hot egg rolls.

ground pork

green cabbage, finely shredded

carrot, grated

green onions, thinly sliced

garlic, minced

fresh ginger, grated

soy sauce

oyster sauce

sesame oil

white pepper

salt

cornstarch

egg roll wrappers

vegetable oil (for frying)

water (for sealing)

rice vinegar

hoisin sauce

chopped fresh chili or chili flakes

Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.

Prepare water

Add 1 cup of fresh or frozen edamame (in pods) to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle boil. Cook for 4–6 minutes for fresh edamame or 5–7 minutes for frozen, until pods are tender and bright green.

Cook edamame

Drain the edamame in a colander and shake off excess water. Optional: return the drained edamame to the still-warm pot for 30–60 seconds off heat to allow surface moisture to evaporate.

Drain and dry

While the edamame are still warm, transfer them to a mixing bowl. Sprinkle 1 teaspoon coarse sea salt evenly over the pods and toss or shake the bowl to coat. Taste one pod and adjust salt if desired.

If using, drizzle 1 teaspoon toasted sesame oil over the warm edamame and toss to distribute for a subtle nutty note. Serve with lemon or lime wedges on the side for squeezing, if desired.

Serve immediately while warm. To eat: squeeze or pop the soybeans from the pod with your teeth; discard the pods.

fresh or frozen edamame in pods

water (for steaming or boiling)

coarse sea salt

optional toasted sesame oil

optional lemon or lime wedges

Trim the cauliflower into bite-sized florets (about 1 to 1.5 inches). Pat dry with paper towels to remove surface moisture.

Prep the cauliflower

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp fine salt and 1/2 tsp black pepper. In a separate bowl whisk the egg with cold sparkling water until combined. Pour the wet into the dry and whisk briefly until just combined; small lumps are fine. The batter should be thick enough to cling but still pourable; add up to 1–2 tbsp more sparkling water if needed.

Make the batter

Place the panko in a shallow bowl. Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then press into the panko to fully coat. Set coated florets on a wire rack while you heat the oil. Keep an even layer so they don't stick.

Coat with panko

Pour neutral oil into a deep skillet or heavy pot to about 1.5 inches depth (about 3–4 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and browns gently within 30–40 seconds.

Heat the oil

Fry the florets in small batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer fried florets to a paper towel–lined tray to drain. Let oil return to temperature between batches.

Fry the cauliflower

Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic and 2 tbsp warm water in a small bowl until smooth. Taste and adjust: for milder heat add a bit more honey, for thinner consistency add up to 1 additional tablespoon warm water.

Make the sauce

Place hot fried cauliflower in a large mixing bowl. Pour the gochujang sauce over the cauliflower and gently toss with tongs until each piece is evenly coated. Work quickly so the coating adheres while the cauliflower is hot. Transfer to a serving plate.

Toss the fried cauliflower

In a small bowl combine mayonnaise, buttermilk, sour cream, chopped dill, chives, garlic powder, onion powder, lemon juice, 1/2 tsp fine salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning and consistency — add a splash more buttermilk if you want a thinner dip. Chill or hold at cool room temperature until ready to serve.

Prepare dill ranch

Plate the gochujang-coated cauliflower and drizzle or serve with a side ramekin of dill ranch. Sprinkle toasted sesame seeds and sliced scallions over the cauliflower. Serve with lemon wedges for squeezing and extra ranch on the side. Enjoy while hot and crispy.

cauliflower florets

all-purpose flour

baking powder

cold sparkling water

large egg

fine salt

black pepper

panko breadcrumbs

neutral oil for frying (vegetable or canola)

gochujang (Korean red pepper paste)

honey

garlic (minced)

warm water (to thin)

mayonnaise

buttermilk

sour cream

fresh dill (finely chopped)

fresh chives (finely chopped)

garlic powder

onion powder

lemon juice

toasted sesame seeds

thinly sliced scallions

lemon wedges

Wash jalapeños. Wearing gloves if preferred, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon or paring knife to reduce heat. Leave a small cavity for filling; keep a few seeds if you want more heat.

Pat jalapeños dry with paper towels and set aside on a tray.

In a medium bowl, combine the finely diced sushi-grade tuna, softened cream cheese, Japanese mayonnaise, sriracha, soy sauce, sesame oil, thinly sliced green onion, and toasted sesame seeds.

Mix gently until uniform but still slightly chunky — don’t overwork the tuna. Taste and adjust heat or salt: add a little more sriracha for spice or a squeeze of lime juice (about 1/2 tsp) to brighten, if desired.

Transfer the tuna-cream cheese mixture to a piping bag or small zip-top bag with the corner snipped for easy filling. Refrigerate while preparing batter.

Set up a breading station with three shallow bowls: (1) flour seasoned with 1 tsp salt and 1/2 tsp black pepper; (2) beaten egg whisked with 3 tbs cold sparkling water to make a light batter; (3) panko mixed with 1 tbs cornmeal for extra crunch.

Heat neutral oil in a medium Dutch oven or deep skillet to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of panko into the oil — it should sizzle and become golden in ~20–30 seconds.

Pipe or spoon about 1 to 1 1/2 tablespoons of the spicy tuna-cream cheese mixture into each halved jalapeño, pressing gently so the filling is compact but not overflowing.

One at a time, dust each stuffed jalapeño lightly in the seasoned flour, shaking off excess. Dip into the egg-sparkling water batter, letting excess drip off for 5 seconds, then press into the panko mixture to coat evenly.

Carefully lower coated jalapeños into the hot oil in batches (do not overcrowd). Fry for 2.5–3.5 minutes, turning as needed, until the coating is golden brown and crisp and the filling is warmed through. Maintain oil temperature around 330–350°F (165–175°C).

Using a slotted spoon, transfer fried jalapeños to a wire rack set over a baking sheet to drain and keep crisp. Place in a warm oven (200°F/95°C) if making multiple batches to keep them hot.

Arrange fried jalapeños on a serving platter. Drizzle about 1–1.5 teaspoons spicy mayo over each, then drizzle unagi (eel) sauce in thin lines across the group for sweet-savory contrast.

Garnish with thinly sliced green onion, a light sprinkle of toasted sesame seeds, and small amounts of pickled ginger alongside for palate-cleansing bites.

Serve immediately while hot and crispy. Provide extra spicy mayo and eel sauce on the side for dipping.

fine cornmeal (optional, for extra crunch)

jalapeños

sushi-grade tuna, finely diced

cream cheese, softened

Japanese mayonnaise (Kewpie)

sriracha

green onion, very thinly sliced

lime juice (optional, to taste)

spicy mayo (for topping)

unagi (eel) sauce

pickled ginger (garnish)

thinly sliced green onion (garnish)

toasted sesame seeds (garnish)

Cut fish into bite-size pieces or strips (about 1" wide). Pat very dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prep fish

In a bowl, whisk together flour, cornstarch, baking powder, remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl, beat the egg with cold sparkling water. Pour wet into dry and gently combine—do not overmix; small lumps are fine. Batter should be fairly thin and cold.

Make batter

Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Working in a single layer, dip fish pieces into batter, letting excess drip off, and fry until golden and crisp, about 3–4 minutes depending on size. Remove to a wire rack or paper towel-lined plate to drain. Reheat remaining oil as needed for remaining pieces.

Fry fish

Arrange fried fish on the platter. Mix garlic chili sauce with sriracha (if using) and drizzle 2–3 tbs over the fish. Sprinkle thinly sliced green onions on top. Keep warm until serving.

Finish & serve

Heat 2 tsp vegetable oil in a small skillet over medium heat. Add minced garlic and cook 10–20 seconds until fragrant. Add shredded cabbage, carrot, and bean sprouts; stir-fry 1–2 minutes until just softened. Season with 1 tsp soy sauce and 1/2 tsp sesame oil. Remove from heat and let cool slightly.

Cook filling

Lay a spring roll wrapper on a clean surface. Place half the filling in a line near one edge of each wrapper. Fold the bottom over the filling, fold in the sides, and roll tightly. Brush the final edge with a little water to seal.

Assemble rolls

In the skillet used before, heat a thin film of oil over medium heat. Place rolls seam-side down and cook 1–2 minutes per side until golden and crisp, turning carefully. Drain on paper towel. Cut each roll in half, if desired, and place on the sampler platter.

Pan-fry (to crisp)

In a small bowl mix softened cream cheese, chopped crab, and 1/2 tablespoon finely chopped green onion. Add 1/4 tsp soy sauce and stir until smooth.

Make filling

Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten the edges with a little water and fold into a triangle or bring corners together to form a pouch; press edges to seal tightly.

Fill & fold

Heat 1 cup vegetable oil in a small skillet to 350°F (175°C). Fry the filled wontons in batches until golden brown, about 1–2 minutes per side. Remove and drain on paper towels. Keep warm and transfer to the platter.

Fry rangoon

In a bowl combine finely chopped shiitake, ground pork (or substitute), 1/2 tablespoon chopped green onion, 1/2 tsp soy sauce, 1/4 tsp sesame oil and grated ginger. Mix until cohesive.

Place about 1 tablespoon of filling in the center of each dumpling wrapper. Moisten the edge with water, fold and pleat to seal—make a half-moon potsticker shape or a small purse.

Wrap dumplings

Heat 2 tsp oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 1–2 minutes until bottoms are golden. Add 2 tbs water to the pan and immediately cover to steam for 3–4 minutes until filling is cooked through and wrappers are tender. Remove cover and cook another 30–60 seconds to re-crisp bottoms. Transfer to platter.

Miso Soup

Pork Egg Roll

Sea-salt Edamame

Fried Cauliflower

Heart Attack

Sakana Sampler

Bang Bang Shrimp

Thai Lemograss Dumplings

Salt -n- Pepper Calamari

Shitake Mushroom Dumplings

California

Spider

Pork Dumplings (8 Pcs)

Spicy California

Philadelphia

Alaskan

Spicy Tuna

Traditional Fried Rice

Crab Rangoon (6 Pcs)