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  • - 14 pt all purpose flour
  • - 3 pt corn starch
  • - salt
  • - 2 eggs
  • - 1/2 cabbage
  • - 1/4 lb octopus
  • - 1/4 shrimp
  • - green onion
  • - dashi stock
  • - okonomiyaki sauce
  • - kewpie mayo
  • - large bonito flakes


  • 1. Mix all purpose flour, corn starch, dashi stock, and salt to thick consistency
  • 2. Add chopped cabbage, octopus, shrimp, green onion, and eggs and toss lightly until even
  • 3. Cook both sides of the okonomiyaki on high heat 

  • 4. Cook both sides of the okonomiyaki on medium heat to cook the inside
  • 5. While the last side is cooking on medium heat, cover in okonomiyoki sauce, kewpie mayo, seaweed, and large bonito flakes
  • 6. Serve!


Cut the cucumber as thinly as possible. Cut the onion into long slices. Add salt and wait about 5 minutes for water to come out. Drain off or pat of excesses water. In a separate bowl mix together the sugar, soy sauce and vinegar. Combine with the sliced vegetables and garnish with sesame seeds. 




1 Japanese cucumber

1 small onion

a pinch of salt

1 tsp of sugar

1 tbsp of rice vinegar

1 tsp of soy sauce 

sesame seeds to taste



  • - 1 lb pork loin
  • - 2 eggs
  • - panko
  • - all purpose flour
  • - 4 tbsp soy sauce
  • - 2 tbsp sake
  • - 2 tbsp mirin
  • - dashi stock


  • 1. Tenderize thin pork loin cutlets and season with salt and pepper
  • 2. Bread pork loin cutlets by first coating in all purpose flour, then beaten egg, and finally panko bread crumbs
  • 3. Heat oil to high heat and fry the breaded meat until the outside turns a golden brown, making sure not to cook the meat entirely

  • 4. Remove the meat from the pan and place on separate plate for later
  • 5. Make the sauce for the katsudon by mixing sake, mirin, dashi, and soy sauce in the heated pan, adding chopped onions for sweetness
  • 6. Once the onions have softened slightly, add the fried pork loin over the top and coat with beaten egg. Pro tip: If you only lightly beat the egg before pouring it over the katsu, it stays soft and fluffy :)
  • 7. Cover the pan and allow the meat and eggs to cook entirely
  • 8. Serve over steamed rice and garnish with chopped green onion for freshness.
  • Optional: Add tonkatsu sauce over the top

Miso Salmon


  • - 1 lb salmon
  • - 2 tbsp white miso
  • - 1 tbsp mirin
  • - 1 tbsp soy sauce
  • - 1/4 tbsp sesame oil


  • 1. In a bowl, mix the miso, mirin, soy sauce, and sesame oil to make the marinade
    2. Cut the salmon into 3 inch slices and place meat side down into the marinade
    3. Marinate the salmon in the fridge for 30-60 min in the fridge.
    Note: Too long and the salmon will become too salty from the miso paste
    4. Remove the salmon from the marinade and brush off the excess marinade before placing

  • on baking sheet. The marinade will burn easily in the oven.
    5. Broil the salmon on high for 10-12 minutes skin side down
  • 6. Serve over steamed rice. Garnish with chopped green onion for freshness



  • - 1 lb thinly sliced beef
  • - 1 tbsp mirin
  • - 1 tbsp sake
  • - 2 tbsp soy sauce
  • - dashi stock
  • - yellow onion
  • - green onion


  • 1. In a pot, bring water to a boil and add beef slices until the pink color is completely gone
    2. Remove the beef slices from the water and set aside for later
    3. Add soy sauce, mirin, sake, and dashi to a pot. Add chopped yellow onion and allow to soften.
    4. Add the beef slices to the pot and cook completely , coating the slices in the sauce
  • 5. Serve over steamed rice and garnish with green onion


Make the marinade by combining all the ingredients into a large bowl. Then cut the chicken into one inch cubes and add them to the marinade. Let the chicken marinade for about 30 minutes. In another large bowl, add in all the breading ingredients. Toss the chicken in the breading mixture a few at a time and then put them aside on a plate. The breading chicken will go from white to beige. This is okay. If you add too much breading mixture, it might be too powdery once cooked. Add deep frying oil to a pot until there is about 2 inches of oil. Heat deep frying oil on medium heat. Chicken will take about 2 minutes to cook. I usually cook about 5-8 pieces of chicken at a time, but this will depend on the size of your pot. It is easiest to remove chicken with a metal strainer. 

Popcorn Chicken 

  • Ingredients 
  • 300-500 g chicken thighs or tenders or breasts
  • deep frying oil 

  • Marinade
  • 2 tsp garlic powder
  • 1 tsp salt
  • 2 tsp black pepper
  • 1-2 tbs soy sauce
  • 1 tsp chinese five spice powder

  • Breading
  • 1 cup cornstarch 
  • 1 tsp salt
  • 1 tsp black pepper

Japanese Pudding


  • - eggs
  • - milk
  • - heavy whipping cream
  • - sugar


  • 1. In a pot, heat sugar and water in a 4:1 ratio until a caramel forms
    2. Quickly add 2 tbsp of water to caramel and pour into buttered pudding bowls
    3. In a separate pot, heat the milk and heavy whipping cream until small bubbles form. Turn off the heat once you see the bubbles.

  • 4. Allow the milk mixture to cool and add a thoroughly beaten egg, careful not to cook the egg
  • 5. Pour the egg mixture into the pudding bowls with the caramel at the bottom and steam in a pot for 20 minutes
  • 6. Place the pudding bowls in the fridge and allow to chill for at least 2 hours