In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp sesame oil. Stir until sugar dissolves.

Toss wings with marinade and refrigerate for at least 30 minutes, preferably 1–2 hours.

Coat & Fry

About 15 minutes before cooking, toss the marinated wings with 1 tbs cornstarch to lightly coat (this helps crisp). Heat 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches 6–8 minutes until golden and cooked through (internal temperature 165°F/74°C). Drain on paper towels.

Finish & Serve

Reserve 2–3 tbs of the marinade and simmer it briefly until thickened, then toss fried wings in the reduced glaze or brush on. Garnish with 1 tsp sesame seeds and 1 tbsp thinly sliced green onions. Serve hot.

Pork Gyoza (approx. 12–14 pieces; 2 servings)

Make Filling

Combine 8 oz ground pork, 1 cup finely chopped cabbage, 2 tbsp chopped green onions, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt and 1/4 tsp white pepper in a bowl. Mix thoroughly until sticky and well combined.

Assemble

Place a gyoza wrapper on your palm, put about 1 tsp to 1 1/4 tsp filling in the center. Lightly moisten the wrapper edge with water, fold in half and pleat the edge to seal, forming a crescent. Repeat until all wrappers are filled (about 12–14 gyoza).

Pan-Fry (potsticker style)

Heat a nonstick skillet over medium-high heat and add 2 tsp vegetable oil. Arrange gyoza flat side down and fry until bottoms are golden brown, about 2–3 minutes. Carefully pour in 1/4 cup water and immediately cover with a lid to steam for 4–5 minutes until filling is cooked through and wrappers are tender. Remove lid and cook an additional 30–60 seconds to re-crisp the bottoms. Transfer to a plate and serve with dipping sauce (soy + rice vinegar or chili oil).

Shrimp Tempura (2 servings)

Prepare Shrimp

Pat 8 large shrimp dry, make shallow slits along the underside to prevent curling, and lightly season with 1/4 tsp salt. Dust each shrimp with 1/4 cup flour, shaking off excess.

Make Batter

In a bowl whisk together 1/2 cup flour and 2 tsp cornstarch. In a separate bowl combine 1 lightly beaten egg with 3/4 cup ice-cold water and 1/4 cup very cold club soda. Pour wet mixture into dry ingredients and gently stir once or twice; lumps are fine — do not overmix.

Fry

Heat 2 cups vegetable oil in a deep pot to 350–360°F (175–180°C). Dip each dusted shrimp into the batter, let excess drip off, and carefully lower into hot oil. Fry in small batches 2–3 minutes until batter is crisp and pale golden. Remove and drain on a wire rack or paper towels. Serve immediately with tempura dipping sauce or soy.

Edamame (2 servings)

Bring 4 cups water to a rolling boil in a pot. Add 2 cups frozen edamame pods and 1 tsp coarse sea salt. Boil for 3–4 minutes until pods are tender but still bright green. Drain and immediately toss with a little more coarse salt if desired. Serve warm or at room temperature.

Spring Rolls (3 servings; about 9 rolls)

Prepare Filling

In a skillet over medium heat, add 1 tsp sesame oil and sauté 1/2 tsp minced garlic briefly until aromatic. Add 2 cups shredded cabbage, 1 cup shredded carrots, 1 cup bean sprouts and 3 tbsp sliced green onions. Stir-fry 2–3 minutes until vegetables are just tender. Add 1 tbs soy sauce, stir to combine, remove from heat and cool slightly. If mixture is wet, stir in a small cornstarch slurry to bind.

Roll

Place a spring roll wrapper on a clean surface with one corner pointed toward you. Put about 2–3 tbsp of filling near the corner, fold the corner over filling, fold in the side flaps and roll tightly toward the far corner, sealing edge by brushing with a little water or cornstarch slurry. Repeat for remaining wrappers to make about 9 rolls.

Fry & Serve

Heat 2 cups vegetable oil in a skillet to 350°F (175°C). Fry rolls in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and serve hot with sweet chili sauce or soy-vinegar dipping sauce.