Beef Bulgogi

Wagyu Katsu

Hokkaido Potatoes

Surf & Turf Roll

Fried Baby Octopus Truffle

10 Hour Pork Belly Taco

Crispy Shrimp Taco

Crispy Chicken

Crispy Fish

If not already thinly sliced, place beef in the freezer for 20–30 minutes until slightly firm, then slice across the grain into thin strips about 1/8–1/4 inch thick. This yields roughly 1 lb of thin beef strips.

Prepare the beef

In a medium bowl combine 6 tbs soy sauce, 2 tbs brown sugar, 1 tbs mirin, 1 tbs sesame oil, 2 tsp minced garlic, 1 tsp grated ginger, 1/2 cup grated Asian pear or apple (if using), 1 tsp gochujang or 1 tsp gochugaru for heat (optional), and 1/2 tsp ground black pepper. Whisk until sugar begins to dissolve and mixture is uniform.

Make the marinade

Add beef to the marinade and use tongs or clean hands to toss so each strip is coated. Cover and refrigerate for at least 30 minutes; for best flavor and tenderness, marinate 2–4 hours or overnight (up to 24 hours).

While beef marinates, thinly slice the yellow onion and julienne the carrot. Slice scallions on a bias into 1–2 inch pieces. Toast 1 tsp sesame seeds in a small dry skillet over medium heat until fragrant and lightly browned, about 1–2 minutes; watch carefully to avoid burning.

Prep vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs cooking oil and swirl to coat the pan.

Heat the pan

Add the sliced onion (and carrot if using) and stir-fry 1–2 minutes just until they begin to soften and get a little color — this adds sweetness and texture. Push vegetables to the side of the pan.

Cook onions and vegetables

Increase heat to high. Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Let the beef sear without moving for about 30–45 seconds to develop color, then stir or toss frequently until cooked through and slightly caramelized, about 2–3 minutes total depending on thickness. If the pan becomes dry, add a splash (1–2 tbs) of reserved marinade or a teaspoon of water to deglaze and create a glaze.

Stir-fry the beef

Return the cooked onions to mix with the beef (if you pushed them aside) and toss in the sliced scallions. Stir everything together for 30 seconds so scallions wilt slightly and flavors combine.

Taste and adjust seasoning: add a pinch more sugar or 1 tsp soy sauce if you want more savory-sweet balance, or a few shakes of black pepper for spice.

Transfer bulgogi to a warm serving plate. Sprinkle toasted sesame seeds over the top and an extra drizzle of sesame oil if desired (about 1/2 tsp).

Serve immediately with steamed short-grain rice, lettuce or perilla leaves for wrapping, and kimchi on the side. Leftovers keep covered in the refrigerator for up to 3 days and reheat gently in a skillet.

thinly sliced ribeye or sirloin

soy sauce (reduced-sodium preferred)

brown sugar

mirin

sesame oil

minced garlic

grated fresh ginger

Asian pear or Fuji apple, grated (optional — tenderizes)

Gochujang (Korean chili paste) or gochugaru (chili flakes) — optional for spice

ground black pepper

yellow onion, thinly sliced

scallions, trimmed and sliced on bias

carrot, julienned (optional)

sesame seeds, toasted

cooking oil (vegetable or neutral oil)

steamed short-grain rice

lettuce leaves or perilla leaves (optional, for ssam)

kimchi (optional)

Remove the Wagyu from the refrigerator 20–30 minutes before cooking to take off the chill. Pat dry thoroughly with paper towels. If the steak is thicker than 1/2", slice horizontally to make two even cutlets about 1/4"–1/2" thick. Lightly score the fat edge in a crosshatch if present to prevent curling.

Season both sides of each cutlet lightly with kosher salt and freshly ground black pepper. Remember Wagyu already has rich flavor, so keep seasoning modest.

Season

Place the flour in a shallow dish. In a second shallow bowl whisk the beaten egg with 1 tablespoon milk until smooth. Place the panko in a third shallow dish and fluff with a fork so it is airy.

Set up breading station

Working with one cutlet at a time: lightly coat the cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; press firmly into the panko, coating both sides and the edges. Press the panko so it adheres well but avoid compacting completely; you want a textured crust.

Dredge in flour, egg, panko

In a heavy skillet (preferably cast iron) or medium saucepan, add about 1/2"–3/4" depth of neutral oil (roughly 3/4 to 1 cup depending on pan size). Heat over medium-high until oil reaches 340–350°F (170–177°C). If you don’t have a thermometer, oil should shimmer and a small breadcrumb will sizzle and brown in about 30–45 seconds.

Heat oil

Carefully lower each breaded Wagyu cutlet into the hot oil. Fry 1 to 1 1/2 minutes per side for medium-rare to medium depending on thickness — Wagyu cooks quickly because of its high fat content. You are mainly crisping the crust and warming the interior; avoid overcooking. Turn once using tongs.

Fry the cutlets

If desired, add 1 tablespoon unsalted butter to the pan for the last 15–20 seconds and spoon the melted butter over the cutlets for gloss. Transfer cutlets to a wire rack set over a sheet pan or paper towel-lined plate and rest 2–3 minutes to settle juices and keep crust crisp. Slice into 3/4" strips for serving (like katsu) or serve whole.

Finish and rest

Prepare sauce and garnish: If using bottled tonkatsu sauce, stir in the mustard to taste (start with 1 teaspoon) in a small bowl. Place shredded cabbage or microgreens on the plating area, add lemon wedges and scallions for garnish.

Serve: Plate the sliced Wagyu katsu over shredded cabbage or microgreens. Drizzle or serve tonkatsu sauce on the side for dipping. Add a squeeze of lemon if desired and sprinkle sliced scallions over the top.

A5 Wagyu beef steak (boneless), about 1/2" thick

Kosher salt

Black pepper, freshly ground

All-purpose flour

Large egg, beaten

Milk

Panko breadcrumbs (Japanese-style)

Neutral frying oil (canola, grapeseed, or vegetable)

Unsalted butter (optional, for finishing)

Tonkatsu sauce

Japanese mustard (karashi) or Dijon

Fresh lemon wedges

Thinly sliced scallions (for garnish)

Microgreens or shredded cabbage (for plating)

Preheat oven to 425°F (220°C). Wash and dry the potatoes thoroughly. Leave skin on. Cut potatoes into bite-size wedges or 1/2-inch thick rounds so cooking is even (about 3/4 to 1 inch pieces).

Prep the potatoes

Place cut potatoes in a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and onion powder. Toss to coat evenly.

In a small bowl, combine the olive oil and melted butter. Pour over seasoned potatoes and toss until every piece is lightly coated. Let sit for 5 minutes to allow flavors to adhere.

Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, cut side down when applicable. Avoid overcrowding — use two sheets if necessary.

Roast in the preheated oven for 20 minutes. After 20 minutes, use a spatula to flip/turn the potatoes so the other side can brown. Continue roasting an additional 10–15 minutes, or until potatoes are deep golden brown at the edges and fork-tender (total roast time 30–35 minutes depending on size).

For extra crispiness, during the last 3–5 minutes switch the oven to broil on high and watch closely to avoid burning.

When potatoes are done, remove from oven and immediately transfer to a serving dish. While still hot, sprinkle with grated Parmesan, flaky sea salt, lemon zest (if using), and chopped chives. Toss gently to combine so cheese melts slightly and herbs adhere.

Mix sour cream (or Japanese mayo) with sriracha or a pinch of togarashi to taste. Serve alongside warm potatoes for dipping.

Hokkaido (medium) potatoes or Yukon Gold

Black pepper

Garlic powder

Onion powder

Olive oil

Unsalted butter (melted)

Fresh chives, finely chopped

Grated Parmesan

Lemon zest (optional)

Flaky sea salt

Sour cream or Japanese mayo

Sriracha or togarashi (optional)

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2 1/4 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Rinse and Cook Rice

While the rice rests, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer the cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula until glossy; fan the rice to cool to near room temperature (about 10 minutes). Keep covered with a damp towel until ready to assemble.

Season Rice

If tuna is large, slice into long, thin strips about 1/4" thick and 4" long. If using raw tuna for sashimi-style rolls, ensure it is sushi-grade and keep chilled until assembly. If shrimp are raw, poach in simmering salted water for 2–3 minutes until pink and opaque; immediately transfer to an ice bath, then peel, devein, and butterfly or slice lengthwise. Pat dry.

Prepare Tuna and Shrimp

If your steak isn't already cooked, season lightly with salt and sear in a hot skillet with a little oil to your desired doneness (medium-rare recommended for tender rolls). Let rest 5 minutes, then slice thinly against the grain into long strips.

Prepare Steak

Halve and pit the avocado, slice into long thin strips (about 1/4" thick). Julienne the cucumber (remove seeds) into matchsticks. Thinly slice the green onion. Keep all components chilled until assembly.

Prep Vegetables

Place a bamboo mat on the counter and wrap it in plastic to prevent sticking. Have a small bowl of water nearby to wet your hands. Lay one full nori sheet shiny-side down on the plastic-wrapped mat.

Set Up

Wet your hands lightly and take about 3/4 cup of seasoned sushi rice. Gently spread the rice evenly over the nori, leaving a 1-inch strip along the far edge free of rice to seal the roll. Press rice firmly but not compacted — you want cohesion without crushing the grains.

Spread Rice

On the near edge of the rice (closest to you), arrange a stripe of tuna strips, a stripe of steak strips, and a row of shrimp (butterflied) so each bite will have surf and turf. Add avocado strips, cucumber julienne, and a sprinkle of sliced green onion. If desired, add a few microgreens or shiso leaves for brightness. For a touch of heat, dot a thin line of wasabi or spicy mayo on the fillings.

Add Fillings

Lift the near edge of the mat and start rolling away from you, tucking the fillings in with your fingers. Apply even pressure with the mat to form a tight cylinder. Roll until the exposed nori edge meets the rice; wet the exposed strip lightly with water to seal. Press the roll firmly in the mat for 20–30 seconds to set the shape.

Roll the Sushi

Using a sharp knife moistened with water (wipe between cuts), trim the roll ends if desired and cut the roll into 8 equal pieces. Repeat with remaining nori, rice, and fillings to make a total of 4 rolls (or adjust to yield 4 rolls depending on portioning).

Finish and Slice

Arrange sushi pieces on a platter. Drizzle eel sauce over the top of the rolls and dot or pipe spicy mayo in a thin line across each piece. Sprinkle toasted sesame seeds over the rolls and garnish with microgreens or shiso leaves and pickled ginger on the side.

Plate and Dress

Serve immediately with soy sauce or tamari for dipping and additional wasabi on the side. Recommend 2 rolls (about 8 pieces) per person as a main or 1 roll per person as part of a larger sushi spread.

Serve

Keep a damp towel over unused rice to prevent drying. Keep the knife wet and wipe between cuts for clean slices. Work with chilled proteins and assemble just before serving for optimal texture and safety.

short-grain sushi rice (uncooked)

water

rice vinegar

granulated sugar

fine sea salt

fresh sushi-grade tuna

raw or cooked shrimp (tails removed)

thinly sliced cooked ribeye or flank steak

avocado (ripe)

cucumber (julienned, seeds removed)

green onion (thinly sliced)

nori sheets (full size)

wasabi (optional)

pickled ginger

soy sauce or tamari

spicy mayo (store-bought or homemade)

eel sauce (unagi sauce)

sesame seeds (toasted)

microgreens or shiso leaves (optional)

bamboo sushi rolling mat (wrapped in plastic)

sharp knife

small bowl of water (for wetting hands)

If not already cleaned, remove beaks and ink sacs from baby octopus and rinse under cold water. Pat dry with paper towels. Trim any long tentacle tips if desired so pieces are uniform in size.

Clean & Prepare

Place cold water, kosher salt, bay leaves, crushed garlic and white wine (if using) in a medium pot and bring to a gentle simmer. Add the baby octopus and reduce heat to low so the liquid stays at a very gentle simmer (not a rolling boil). Poach until octopus is just tender when pierced with a knife, about 12–18 minutes depending on size. Start checking at 10 minutes.

Poach Octopus

Remove octopus to a bowl and let cool slightly. Once warm (not hot), toss with 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/2 teaspoon black pepper. Let rest 10 minutes to absorb flavor. Pat dry thoroughly with paper towels — removing surface moisture is critical for crisp frying.

Cool & Marinate Briefly

In a shallow bowl, whisk together all-purpose flour, cornstarch, semolina or panko (if using), baking powder, 1 tsp salt and 1/2 tsp freshly ground black pepper. In a second shallow bowl, beat the egg with 2 tablespoons milk or cold water to make an egg wash.

Prep Breading Station

Working in batches, toss a few pieces of the poached octopus in the dry flour mixture to lightly coat, shake off excess, dip into the egg wash, then dredge again in the dry mixture for a double coating. Place coated pieces on a wire rack and let rest 5 minutes so coating sets.

Coat Octopus

Pour neutral frying oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (about 600–800 ml depending on vessel). Heat oil to 180°C (350°F). Use a thermometer for accuracy; if oil is too cool coating will absorb oil, if too hot the coating will burn.

Heat Oil

Fry coated octopus in small batches (do not overcrowd) for 2–3 minutes per batch, turning once, until golden brown and crisp. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. While still hot, season lightly with fine sea salt (use the finishing salt specified in ingredients).

Fry Octopus

Allow fried octopus to rest 2 minutes on the rack to maintain crispness before plating.

Rest

While portions are hot on the platter, shave the black summer truffle thinly over the fried octopus so the residual heat releases aroma (about 10 g shaved across the dish). If using truffle paste instead, dot very small amounts sparingly across pieces. Lightly drizzle up to 1 teaspoon truffle oil over the finished dish if you want a stronger truffle scent (optional).

Apply Truffle

Sprinkle chopped fresh parsley and a pinch (about 1/2 tsp) of fine sea salt across the plate. Serve immediately with lemon wedges on the side for guests to squeeze as desired.

Garnish & Serve

Whisk together mayonnaise, Greek yogurt (or sour cream), lemon zest, minced garlic, 1/4 tsp truffle oil (if using), 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Chill until serving. Offer sauce alongside fried octopus.

Make Sauce

baby octopus (cleaned)

cold water

kosher salt (for poaching)

bay leaves

garlic cloves (lightly crushed)

white wine (optional)

olive oil (for finishing poached octopus)

fresh lemon juice

black pepper

all-purpose flour

cornstarch

fine semolina or panko (optional, for extra crunch)

baking powder

salt (for breading)

freshly ground black pepper (for breading)

egg (lightly beaten)

milk or cold water (for egg wash)

neutral frying oil (vegetable, canola, or peanut)

black summer truffle (or high-quality truffle paste)

truffle oil (white or black, optional)

fresh parsley (finely chopped)

fine sea salt (for finishing)

fresh lemon wedges (to serve)

mayonnaise

Greek yogurt or sour cream

lemon zest

garlic (minced)

truffle oil (optional in sauce)

salt

Pat pork belly pieces dry with paper towels. Combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and brown sugar in a small bowl. Rub olive oil over pork belly pieces, then evenly coat with the spice/brown sugar mixture. Let rest at room temperature 30 minutes or refrigerate up to overnight covered.

Prep and season

Preheat oven to 225°F (107°C). In a large ovenproof Dutch oven or heavy roasting pan, heat 1 tablespoon olive oil over medium-high heat. Working in batches if needed, sear pork belly pieces on all sides until golden-brown, about 3–4 minutes per side. Transfer seared pieces to a plate.

Sear

Reduce heat to medium. Add chopped onion, carrot, celery and smashed garlic to the pot and cook until softened and fragrant, about 5 minutes. Add bay leaves, then return pork belly to the pot, nestling pieces into the vegetables.

Build braising base

Pour chicken or pork stock and 1 tablespoon apple cider vinegar into the pot — liquid should come about halfway up the sides of the pork pieces; add a bit more stock or water if needed. Bring to a gentle simmer on the stovetop, then cover the pot tightly and transfer to the preheated oven.

Add liquids and braise

Braise in the oven at 225°F for 8–10 hours until pork is extremely tender and easily pulls apart with a fork. Check at 6–7 hours; if liquid has reduced too much, add up to 1 cup hot stock or water to keep moist. Low-and-slow time develops collagen and flavor.