Sake Martini

Mochi Ice Cream

Ramen

Sushi Platter

Edamame

Miso Soup

Place your martini glass in the freezer or fill it with ice water to chill while you prepare the drink.

Chill the Glass

Fill a cocktail shaker with ice cubes to chill the sake and vermouth mixture.

Prepare the Ice

Pour 3 oz of sake and 1 oz of dry vermouth into the cocktail shaker filled with ice.

Combine Ingredients

Shake the mixture gently for about 15-20 seconds to chill or stir with a bar spoon for 30 seconds if you prefer a smoother texture.

Shake or Stir

Remove the martini glass from the freezer or discard the ice water. Strain the sake martini mixture into the chilled glass.

Strain into Glass

Garnish with a cucumber ribbon placed on the rim of the glass or floated on top of the drink for an elegant touch.

Garnish

Sake

Dry Vermouth

Cucumber

Ice cubes

Cucumber Ribbon

In a large mixing bowl, combine 1 cup of sweet rice flour, 1/4 cup of sugar, and a pinch of salt. Mix well until evenly distributed.

Mix Dry Ingredients

Gradually add 1 cup of water to the dry mixture. Stir until the batter is smooth and free of lumps.

Add Water

Transfer the mixture to a microwave-safe dish. Cover it with plastic wrap and microwave on high for 1 minute. Stir the mixture, cover again, and microwave for another 1 minute. Repeat this process for a total of 3 minutes until the dough is sticky and slightly translucent.

Cook the Mixture

Let the mochi dough cool slightly, then sprinkle a clean surface with cornstarch. Transfer the dough onto the cornstarch and dust the top with more cornstarch to prevent sticking.

Cool the Dough

Scoop 2 cups of your chosen ice cream into small balls using an ice cream scoop. Place them on a parchment-lined tray and freeze until firm, about 30 minutes.

Portion the Ice Cream

Once the mochi dough has cooled enough to handle, divide it into small pieces (about the size of golf balls). Flatten each piece into a circle about 1/4 inch thick.

Shape the Mochi

Take a ball of ice cream, place it in the center of a mochi circle, and carefully fold the edges over the ice cream to seal it completely. Pinch the edges to secure.

Fill with Ice Cream

Repeat the process until all ice cream balls are encased in mochi. Place the finished mochi ice cream on the parchment-lined tray and freeze for at least 2 hours to firm up.

Repeat and Freeze

When ready to serve, lightly dust the mochi ice cream with powdered sugar, matcha powder, or cocoa powder for an extra touch. Enjoy your homemade mochi ice cream!

Serve and Enjoy

Sweet rice flour (mochi flour)

Sugar

Water

Cornstarch

Salt

Ice cream (any flavor of your choice)

Powdered sugar

Matcha powder

Cocoa powder

Preheat your oven to 200°C (400°F). Spread the pork bones on a baking tray and roast for 30 minutes until browned.

Roast Pork Bones

In a large pot, add the roasted pork bones and 3 liters of water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.

Simmer Broth

Add soy sauce, mirin, salt, ginger, garlic, and chopped scallions to the pot. Simmer for 3 hours, adding water as needed to maintain the liquid level.

Add Flavorings

Once the broth has simmered for 3 hours, strain it through a fine-mesh sieve to remove solids, returning the liquid to the pot.

Strain Broth

Bring a separate pot of water to boil. Add the ramen noodles and cook according to package instructions (usually about 3-4 minutes). Drain and set aside.

Cook Ramen Noodles

In a skillet, cook the pork belly over medium heat until crispy and browned on all sides. Remove from heat and slice thinly.

Cook Pork Belly

Bring a pot of water to a boil. Carefully add eggs and boil for 6-7 minutes. Transfer eggs to an ice bath, cool, then peel and halve.

Prepare Soft Boiled Eggs

In the same pot of boiling water used for the noodles, blanch the bok choy for 1-2 minutes until just tender. Drain and set aside.

Blanch Bok Choy

In serving bowls, add a portion of noodles, ladle hot broth over them, and arrange sliced pork belly, soft boiled eggs, blanched bok choy, corn, and nori on top.

Drizzle chili oil over the top and garnish with additional chopped scallions if desired.

Add Finishing Touches

Pork bones

Soy sauce

Mirin

Ginger

Garlic

Scallions

Ramen noodles

Pork belly

Soft boiled eggs

Nori (seaweed)

Bok choy

Corn

Chili oil

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Let it cool to room temperature.

Season the Rice

Slice fresh salmon, tuna, avocado, and cucumber into thin, long strips. Set aside.

Prepare the Ingredients

Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down and spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Assemble the Sushi Roll

Place the prepared fillings (salmon, tuna, avocado, cucumber, and cream cheese) in a line across the center of the rice-covered nori.

Add Fillings

Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, pressing gently to form a tight roll. Continue rolling until you reach the border of the nori. Wet the edge with water to seal the roll.

Roll the Sushi

Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Slice the Roll

Arrange sushi pieces on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.

Plate the Sushi

Sushi rice

Rice vinegar

Fresh salmon, sliced

Fresh tuna, sliced

Avocado, sliced

Cucumber, julienned

Cream cheese, sliced

Nori sheets

Wasabi

Pickled ginger

Start by rinsing the edamame under cold water to clean them. This will remove any residual dirt or debris.

Prepare the Edamame

In a large pot, bring 4 cups of water to a rolling boil. Make sure there is enough water to fully submerge the edamame.

Boil Water

Once the water is boiling, carefully add the edamame to the pot. Cover the pot with a lid and steam the edamame for 5-7 minutes until they are bright green and tender.

Steam the Edamame

After steaming, remove the edamame from the pot and drain any excess water. Transfer the edamame to a serving bowl and sprinkle with sea salt. Toss to ensure the salt is evenly distributed.

Drain and Season

For added flavor, you can serve the edamame with lemon wedges on the side and sprinkle with red pepper flakes if you enjoy a bit of heat. Serve warm.

Garnish and Serve

Edamame (young soybeans)

Sea salt

Lemon wedges

Red pepper flakes

In a medium pot, bring the dashi stock (or water) to a gentle simmer over medium heat.

Prepare the Dashi

Once the broth is simmering, take a small amount of the hot liquid and mix it with the miso paste in a separate bowl until smooth. This will help dissolve the miso evenly.

Mix in Miso

Add the dissolved miso paste back into the pot with the simmering broth. Stir well to combine. Do not let the broth boil after adding miso, as this can affect its flavor.

Combine Miso with Broth

Cut the firm tofu into 1-inch cubes. Gently add the tofu to the pot of miso broth.

Prepare Tofu

If using dried wakame, soak it in warm water for about 5 minutes, then drain and add it to the soup.

Rehydrate Seaweed

Chop the green onions (scallions) and add them to the pot for flavor and garnish.

Add Green Onions

Add the soy sauce and salt to taste, adjusting based on your preference.

Season the Soup

Allow the soup to heat through for another 2-3 minutes, ensuring all components are warm but not boiling.