Choose Any Two Items Recipe

1. If using cooked proteins (teriyaki chicken, grilled salmon, beef bulgogi)

Rewarm the cooked protein gently: place slices in a shallow pan over low heat with 1–2 tablespoons water or reserved sauce, cover, and steam for 3–5 minutes until heated through. For grilled salmon, warm 2–3 minutes to avoid drying. Once hot, transfer to serving plate and garnish with toasted sesame seeds and a lemon wedge for fish.

2. If using tempura (shrimp or vegetable)

Preheat oven to 200°C (400°F). Arrange tempura on a wire rack set over a baking sheet and re-crisp in the oven for 6–8 minutes until hot and crisp. Do not stack pieces. Serve immediately with a small dish of soy or tempura dipping sauce.

3. If using tofu katsu

Reheat breaded tofu in a 200°C (400°F) oven for 8–10 minutes until warmed and the crust is crisp. Slice into 1/2-inch strips and serve with ponzu or tonkatsu-style sauce.

4. Steam rice: Rinse 1 cup sushi or short-grain rice until water runs clear. Combine with 1¼ cups water in a covered pot, bring to a boil, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Let rest off heat, covered, for 10 minutes and fluff with a fork. Transfer to bowl alongside main items. Sprinkle toasted sesame seeds over proteins and add pickled ginger to the plate.

5. Add lemon wedge alongside seafood or protein for squeezing just before eating.

6. Bring 240 ml dashi to a gentle simmer in a small pot. Remove 2–3 tablespoons of hot dashi into a small bowl, whisk in 1 tablespoon white miso paste until smooth, then return miso mixture to the pot off the heat (do not boil after adding miso). Add diced silken tofu and 1 tsp rehydrated wakame, warm for 30 seconds. Ladle into bowl and garnish with thinly sliced scallion.

7. Toss 2 cups mixed salad greens with thinly sliced cucumber and julienned carrot in a mixing bowl. Drizzle 2 tablespoons ginger-sesame dressing and toss gently to coat. Sprinkle with toasted sesame seeds and transfer to a serving bowl. Keep chilled until plating.

8. On a large plate, place steamed rice in one section and arrange the two chosen main items side-by-side in the remaining space. Add pickled ginger, a lemon wedge, and small dipping dishes with soy sauce and ponzu or extra teriyaki/tonkatsu sauce. Serve immediately with the guest’s choice of hot miso soup or chilled salad as the side.