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Okahijiki and Dried Daikon Namul

• Driedshredded daikon radish 15g
• Okahijiki(saltwort) 70g
• Vinegar1 tsp
• Sesameoil 1 tsp
• Salt1/3 tsp
• Chickenbouillon powder a pinch
• Soysauce 1 tbsp
• Lemonjuice 1/2 tsp
• Toastedsesame seeds to taste

Cucumber and Wakame Seaweed Nuta (Miso Dressing)

• Driedwakame seaweed 5g
• Cucumber1
• Salt1/2 tsp
• Sugar1 tbsp
• Miso2 tbsp
• Vinegar1 tbsp
• Mirin1/2 tbsp
• Karashi(Japanese mustard paste) a small amount
• Mitsuba(Japanese wild parsley) to taste (for garnish)

Hijiki and Carrot Spicy Cod Roe Kinpira

• Driedhijiki seaweed 3g
• Carrot100g
• Mentaiko(spicy cod roe) 30g
• Ricebran oil 1 tbsp
• Water1 tbsp
• Garlicpowder 1 tsp
• Mentsuyu(noodle soup base) 1 tsp

Moist Yam Tamagoyaki

• Nagaimo(Japanese mountain yam) 30g
• Eggs(M size) 3
• Mirin1 tsp
• Japanesedashi powder 1/3 tsp
• Salt1/4 tsp
• Soysauce 1/2 tsp
• Noriseaweed sheets to taste (2 sheets cut to fit the tamagoyaki pan)
• Ricebran oil to taste

Chilled Tantan Gobo (Burdock Root)

• Gobo(burdock root) 150g
• Groundpork 100g

Okahijiki and Dried Daikon Namul

1. 1

   Rehydrate 15g of dried shredded daikon in water.

2. 2

   Cut 70g of okahijiki in half.

3. 3

   Bring water to a boil in a pot, add a pinch of salt, quickly blanch the okahijiki, and transfer to ice water.

4. 4

   Squeeze the excess water out of the dried daikon thoroughly and combine with the chilled okahijiki.

5. 5

   Add 1 tsp vinegar, 1 tsp sesame oil, 1/3 tsp salt, a pinch of chicken bouillon powder, 1 tbsp soy sauce, and 1/2 tsp lemon juice, then mix well.

6. 6

   Sprinkle with toasted sesame seeds to finish.

Cucumber and Wakame Seaweed Nuta (Miso Dressing)

1. 1

   Rehydrate 5g of dried wakame seaweed in water.

2. 2

   Cut 1 cucumber into bite-sized chunks, sprinkle with 1/2 tsp salt, massage gently, and let sit for 5 minutes.

3. 3

   Squeeze the excess water out of the rehydrated wakame thoroughly.

4. 4

   Rinse the salt off the cucumber, combine with the wakame, and squeeze out the excess water.

5. 5

   In a separate bowl, combine 1 tbsp sugar, 2 tbsp miso, 1 tbsp vinegar, 1/2 tbsp mirin, and a small amount of karashi mustard paste. Mix well to make the dressing.

6. 6

   Toss the cucumber and wakame with the dressing, plate, and garnish with mitsuba to finish.

Hijiki and Carrot Spicy Cod Roe Kinpira

1. 1

   Rehydrate 3g of dried hijiki seaweed in water and drain.

2. 2

   Cut 100g of carrot into thick julienne strips.

3. 3

   Make a slit in 30g of mentaiko and scrape out the roe with a spoon.

4. 4

   Heat 1 tbsp rice bran oil in a pan and sauté the carrot and hijiki.

5. 5

   Once the carrot softens, add 1 tbsp water, 1 tsp garlic powder, and 1 tsp mentsuyu, then sauté until just a little liquid remains.

6. 6

   Turn off the heat or reduce to extremely low, add the mentaiko, and quickly toss to combine.

Moist Yam Tamagoyaki

1. 1

   Peel and grate 30g of nagaimo.

2. 2

   Crack 3 M-sized eggs into the grated nagaimo, add 1 tsp mirin, 1/3 tsp Japanese dashi powder, 1/4 tsp salt, and 1/2 tsp soy sauce, and whisk thoroughly.

3. 3

   Cut 2 sheets of nori seaweed to fit the size of your tamagoyaki pan.

4. 4

   Heat the tamagoyaki pan, grease with rice bran oil, reduce to low heat, pour in a generous amount of the egg mixture, stir lightly, place 1 sheet of nori on top, and roll.

5. 5

   Once rolled, add more oil, pour in more egg mixture, place the other sheet of nori, and repeat the rolling process while keeping the heat low (maintain low heat throughout).

6. 6

   Wrap in a bamboo rolling mat and let sit for 5 minutes. Once cooled slightly, slice and serve.

Chilled Tantan Gobo (Burdock Root)

1. 1

   Cut 150g of gobo in half lengthwise, then into 3-4 cm pieces. Scrape off any tough parts near the root.