Recipe

1. [Nikumiso ground meat dish] Heat vegetable oil over medium heat in a small frying pan, add the ground meat after seasoning it with salt and pepper, and fry it while breaking it apart. Fry for 2 to 3 minutes on medium heat, add the sake and sugar when the color changes, and then continue to fry.
2. When everything has mixed together, add the sweet bean sauce, soy sauce, and mirin, stir well, and boil down the mixture for around 5 minutes on low heat. When the water has boiled off, season the dish with salt and pepper and remove it from the pan.
3. [Fried Spanish mackerel marinated in saikyo miso] Sprinkle salt on both sides of the Spanish mackerel fillets and let them rest for around 15 minutes. After that, wipe away the excess water.
4. Stir together all of the seasonings from the saikyo miso to the sugar. Place the mixture into a container and marinate well (leave it overnight).
5. Thoroughly scrape off the miso stuck to the Spanish mackerel using a rubber spatula or other implement, and grill the fish for around 6 to 8 minutes in a grill on medium heat.
6. [Onigiri] Add salt to boiling water, briefly parboil the cabbage, and then place the cabbage into ice water. When it has cooled, dry it off and lightly salt it.
7. Place the nikumiso onto the center of the onigiri and sprinkle black pepper over it. Take (after drying well) and wrap it around the onigiri from the front to the back.

Recipe

1. [Barbecue lemon chicken] Trim the excess tendons and fat from the chicken thighs and butterfly them. Cut the lemon into slices of around 5mm and salt them. Mince the garlic.
2. Add the powdered cinnamon, powdered paprika, pepper, garlic, and olive oil to a vat and stir well. Add to this mixture and knead it thoroughly. Let this rest in the fridge for 1 hour (if possible, let it rest overnight).
3. Heat a frying pan well, place the chicken thighs onto it with the skin down on medium heat, and fry them for around 3 minutes until the skin is browned. Then flip the thighs over, turn the heat to low, cover the pan, and cook for around 5 minutes.
4. When the thighs have finished cooking, take them out and place them into the vat. When their heat has gone down, cut them and lay them out.
5. [Onigiri] Place the barbecue lemon chicken, cut diagonally into easy-to-eat pieces, onto the rice. Cut the small onion in half horizontally, fry it well over low heat using a frying pan or the like, and season it with salt and pepper. Cut the lemon into small wedges.

Recipe

1. [Varied mushrooms marinated in mustard] Cut each type of mushroom into somewhat large pieces. (Big pieces are better, as the mushrooms will shrink when cooked.)
2. Coat the frying pan with a general amount of olive oil and put it over high heat. Add the shiitake mushrooms, button mushrooms, maitake mushrooms, shimeji mushrooms, and enoki mushrooms in order of their size. Add more oil each time the oil is absorbed and the pan becomes dry.
3. When all of the mushrooms are coated in oil, season with salt and pepper. Add the butter. When the butter is half-melted, add the minced parsley and mustard, frying the dish so as to mix them in.
4. [Onigiri] Sprinkle white sesame seeds over the entirety of the wedge-shaped onigiri and wrap the thin fried Pacific saury halves around them so that the edges of the halves connect at the back.

Note: Mushrooms are high in water content, so cook them at once over a high heat. Their water will be drawn out if you salt them before coating them in oil, so it’s better to flavor them with salt at the end. After adding the parsley, mix it with the rest of the dish and finish cooking quickly, as the parsley will take on an unattractive color if fried for too long.

Recipe

1. [Deep-fried burdock root with sweet and salty sauce] After cutting the burdock root, soak it in vinegar diluted with water (not listed in ingredients) for around 10 minutes.
2. Pour the vegetable oil to a depth of around 2 to 3cm in the frying pan and heat it to 160°C. Thoroughly dry the burdock root and coat it completely with the potato starch. Add it to the frying pan and deep fry it for 2 to 3 minutes, until it reaches a golden brown color.
3. Add the sake, soy sauce, mirin, and honey to a pot, and bring it to a boil. Stop the heat, add the burdock root, and mix it so that it is entirely coated with the mixture. At this stage, remove the burdock root.
4. [Onigiri] Apply a bit of tartar sauce to the dimple in the onigiri. Place the deep-fried oysters on top. Starting from the back and reaching toward the front, wrap the nori so that its edges overlap diagonally on the left and right sides.
5. Apply tartar sauce on top.

Recipe

1. [Sunny-side up egg] *If you don’t have a mold for sunny-side up eggs
   Create a ring just under 10cm in diameter using aluminum foil, heat it together with the frying pan, and break an egg into the ring. When the egg white has cooked through, gently remove the foil, flip the egg over, and fry the other side.
2. [Onigiri sandwich] Spread the nori and place the rice on top of it.
3. Spread the spicy mayonnaise (to taste) over the entirety of the rice, and then spread the lettuce on the rice. Place the ingredients on top in the following order: browned bacon, circular tomato slice, spicy mayonnaise, and egg. Seasoning the egg with salt and pepper is recommended.
4. At that point, fold over the opposite side of the rice, which has no toppings, to form a sandwich.

Note: Adding the mentsuyu to the spicy mayonnaise is an important point, as it allows the mayonnaise to complement the rice.

Recipe

1. [Jushi] Place the rib meat, still in block form, into unheated water, and bring it to a boil, allowing it to cook for around 20 minutes. Remove it from the water. When it cools, cut it into rectangular slices a bit under 1cm.
2. Wash and drain the rice, place it into a rice cooker, add the seasonings and dashi, add and the vegetables, and steam.
3. When the steaming has finished, use a rice scoop to gently stir the mixture from the bottom, getting rid of the excess moisture.
4. [Onigiri sandwich] At that point, fold over the opposite side of the rice, which has no toppings, to form a sandwich.
5. Spread the thin omelet over the entirety of the rice. On one side, layer the hiraten kamaboko and daikon radish sprouts.
6. At that point, fold over the opposite side of the rice, which has no toppings, to form a sandwich.

Recipe

1. [Tomato salsa] Take the tomato, remove its stem, and dice it. Mince the parsley. Take the small green bell pepper, remove its stem and seeds, and mince it. Mince the onion as well, then soak it in water. When its spiciness has washed off, drain the water and dry it well.
2. Place the tomato, small green bell pepper, and onion into a bowl, and then stir them together with the parsley and all of the seasonings.
3. [Ground meat (easy-to-make amount)] Lightly season 100g of ground meat with salt and pepper, place it into a heated frying pan, and fry it on medium heat. When all of the meat has changed color, add 1 tsp of Worcestershire sauce and season with salt and pepper to taste.
4. [Lime mayonnaise] Add 1/2 tsp of squeezed lime juice to 30g of mayonnaise and stir.
5. [Onigiri sandwich] Spread the nori and place the rice on top of it.
6. Spread a small amount of the lime mayonnaise onto the rice, and then spread the lettuce on top. Once more, add a small amount of the lime mayonnaise, and then place avocado slices atop that in a line. Next, layer the ingredients in the following order: tomato salsa, ground meat, and cheese.
7. At that point, fold over the opposite side of the rice, which has no toppings, to form a sandwich.

Recipe

1. [Bacon cream croquette] Heat the butter in a frying pan over medium heat. When it is half-melted, add the onion and bacon. Fry for 3 to 4 minutes on medium heat. When the onion has become soft, season with salt and white pepper and stir. Sprinkle the weak flour in and continue frying.
2. When the floury consistency has gone away, add 1/3 of the milk and cook everything together. When the liquid has been cooked off, add the remainder of the milk and cook it into the dish on low heat. When the liquid has cooked off again, add the white wine vinegar and stir. Transfer to a vat and allow to cool.
3. When has cooled off and begun to solidify, cut it into 4 pieces equally and form it into flat, round shapes. Coat them with weak flour, dip them into the beaten egg, and then coat them with panko.
4. Add around 2 to 3cm of oil for deep frying to the frying pan and heat it to 170°C. Add , coat the pieces entirely in oil, and deep fry them for around 2 to 3 minutes. When they turn golden brown, flip them over, deep fry them for around 1 more minute, and remove them from the oil.
5. [Pasta] Boil water in a pot and add salt comprising 2% of the water. Boil the pasta for the time instructed on the package, then rinse it with water to cool it. Dry the pasta, transfer it to a bowl, and dress it with 1/2 tbsp of olive oil and a dash of salt and pepper.
6. [Onigiri sandwich] Spread the nori and place the rice on top of it.
7. Spread the cheese onto the rice and then place the pasta onto that. Layer spinach that has been boiled in salted water and dried off, then place atop ingredients in the following order: cream croquette, mayonnaise, and shredded cabbage.
8. At that point, fold over the opposite side of the rice, which has no toppings, to form a sandwich.