Unagi Don

Juicy fried chicken thighs, perfect for any meal.

Boneless Fried Chicken Thighs

Curry

Crispy pork cutlet (availability may vary).

Tonkatsu

A selection of delicious pickled vegetables.

Pickles

Gyu Don

Mugicha

Chicken Karaage

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice and water. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.

Prepare the Sushi Rice

In a small bowl, mix soy sauce, mirin, sake, and sugar until the sugar dissolves. Once the rice is ready, transfer it to a bowl and drizzle the seasoning mixture over the rice. Gently fold to combine and let it cool slightly.

Season the Rice

If using pre-cooked unagi, simply heat it in a pan over low heat until warmed through. If using raw unagi, grill it until cooked and caramelized, brushing it with a little soy sauce halfway through.

Prepare the Unagi

In a serving bowl, place a generous portion of the seasoned sushi rice. Lay the warm unagi pieces on top. Garnish with shredded nori, sesame seeds, and chopped green onions.

Assemble the Unagi Don

Enjoy your Unagi Don warm with extra soy sauce on the side if desired.

Serve

Unagi (grilled eel)

Sushi rice

Water

Soy sauce

Mirin

Sake

Sugar

Nori (seaweed)

Sesame seeds

Chopped green onions

In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the boneless chicken thighs and coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Chicken

In a separate bowl, add the flour. Season with additional salt and pepper if desired.

Prepare the Coating

In a large frying pan or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each thigh in the flour, ensuring an even coating.

Coat the Chicken

Carefully place the coated chicken thighs in the hot oil, cooking in batches if necessary. Fry for about 6-8 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.

Drain and Serve

Boneless chicken thighs

All-purpose flour

Buttermilk

Salt

Black pepper

Garlic powder

Onion powder

Paprika

Cayenne pepper

Vegetable oil

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Sauté the Vegetables

Stir in the chopped carrots and potatoes, cooking for another 5 minutes until slightly softened.

Add Carrots and Potatoes

Add the cubed chicken (or tofu) to the pot, stirring until the chicken is lightly browned on all sides.

Cook the Chicken

Pour in the chicken broth, curry powder, soy sauce, salt, and black pepper. Bring the mixture to a boil.

Add Broth and Seasonings

Reduce heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Simmer

Remove from heat, serve hot, and garnish with sliced green onions.

Garnish and Serve

Onion, chopped

Carrots, chopped

Potato, chopped

Curry powder

Chicken, cubed (or tofu for vegetarian option)

Chicken broth (or vegetable broth for vegetarian option)

Green onions, sliced (for garnish)

Trim any excess fat from the pork and pound it to a uniform thickness of about 1 cm. Season both sides with salt and black pepper.

Prepare the Pork

Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dredging Station

Dredge each pork cutlet first in the flour, shaking off excess, then dip it in the beaten eggs, and finally coat it in panko breadcrumbs, pressing gently to adhere.

Coat the Pork

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded cutlets in the oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Cutlets

Slice the tonkatsu into strips and serve with shredded cabbage, lemon wedges, and a drizzle of tonkatsu sauce.

Pork loin or pork tenderloin

Eggs

Panko breadcrumbs

Tonkatsu sauce

Shredded cabbage

Lemon wedges

Wash and slice the cucumbers, carrots, radishes, and cauliflower into bite-sized pieces.

Prepare the Vegetables

In a saucepan, combine 2 cups of water, 1 cup of white vinegar, 1/4 cup of granulated sugar, and 2 tablespoons of salt. Bring to a boil, stirring until the sugar and salt dissolve.

Make the Pickling Brine

Add 1 tablespoon of mustard seeds, 1 tablespoon of black peppercorns, and 1 teaspoon of crushed red pepper flakes to the brine. Let the mixture simmer for 5 minutes.

Add Spices

In sterilized jars, pack the prepared vegetables tightly. Pour the hot pickling brine over the vegetables, ensuring they are fully submerged.

Pack the Vegetables

Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before consuming.

Seal and Cool

Cucumbers

Carrots

Radishes

Cauliflower florets

In a large skillet or pan, heat a little oil over medium heat. Add the sliced onions and sauté until they become soft and translucent.

Prepare the Beef and Onions

Add the sliced beef to the pan and cook until it is browned on all sides.

Cook the Beef

In a bowl, mix together the soy sauce, mirin, sugar, and dashi broth. Pour this mixture over the beef and onions in the pan. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the Sauce

Divide the cooked rice into bowls and spoon the beef and onion mixture over the rice. Garnish with chopped green onions and toasted sesame seeds.

Serve the Gyu Don

beef sirloin, sliced thinly

onion, thinly sliced

soy sauce

mirin

sugar

dashi broth (or beef broth)

cooked rice

green onions, chopped

sesame seeds, toasted

In a dry skillet over medium heat, add the barley and roast it until it turns golden brown and fragrant, about 10 minutes. Stir frequently to avoid burning.

Roasting the Barley

In a large pot, bring 8 cups of water to a boil. Once boiling, add the roasted barley to the water. Reduce the heat and let it simmer for 10-15 minutes.

Brewing the Tea

Remove the pot from heat and let the tea cool down to room temperature. Once cooled, strain the tea to remove the barley.

Cooling Down

Serve the tea over ice cubes and add sweetener if desired. Enjoy your refreshing Mugicha!

Serving

Barley

Ice cubes

Sweetener (optional)

Cut the chicken thighs into bite-sized pieces and combine them in a bowl with soy sauce, sake, mirin, garlic, ginger, and black pepper. Mix well to coat the chicken and let marinate for at least 30 minutes, preferably 1 hour.

In a large bowl, add potato starch. Remove marinated chicken from the marinade and coat each piece evenly in the potato starch, shaking off any excess.

Prepare for Frying

Heat oil in a deep frying pan or pot to 170°C (340°F). Fry the chicken in batches, being careful not to overcrowd the pan, for about 5-6 minutes or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place on paper towels to drain excess oil.