28th/29th of December

Steamed Spanish Mackeral and Yam Potato

Ingredients:

Spanish Mackeral Fillet 60g

Yam Potato 40gShiitake Mushroom

x1Burdock Root 20gCarrot x1SpinichEgg WhiteSalt

Happo Dashi Stock:Dashi Stock 140ccUsukuchi Soy Sauce 10ccMirin 5ccSugar

Potato Starch

Cooking directions:

1. Cut the Spanish Mackeral into three pieces. Salt and leave for 20 minutes.

2. After soaking for 20 minutes, rinse in mix of Sake 50%, water 50%.

3. Grate yam potato and lightly season with salt, and aggressively stir in egg white.

4. Boil shiitake mushroom and burdock root and soak in Happo Dashi stock.

5. Boil carrots and lightly boil in Happo Dashi stock. 6. Boil spinach and mix with Happo Dashi stock in a

food processor to make a puree.7. Lightly wash Spanish Mackeral in happo dashi stock

and grill.8. Lay a piece of Konbu on a plate and place Spanish

mackerel ontop and steam for 3 minutes. Pull out the plate after 3 minutes and add the grated yam potato ontop and steam for another 2 minutes.

9. Mix 50% happo dashi stock with 50% Spinich puree 10. Use potato starch to thinken and pour over Spanish

mackerel. 11. Decorate using the burdock root, carrot and shiitake

mushrooms.

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28th/29th of December

Green onion & Miso grilled Spanish mackerel

Ingredients:

Spanish Mackeral Fillets 70gSaltSakeGreen Onions (Finely sliced)

Green onion miso sauce:Egg yolk miso 60gKorean black bean paste 15gSugar 10gSake 25ccGreen Onions 40g

Egg yolk miso paste:Egg yolk 65gSake 75gJapanese miso 100gSugar 60gMirin 25cc

Cooking directions:1. Cut Spanish mackerel into 70g piece and

cover with sake and salt and leave for 1 hour.

2. Make egg yolk miso paste. Mix all egg yolk miso paste ingredients in a pot and boil for 10 minutes.

3. Sautee the spring onions from the spring onion miso sauce. When you can smell the spring onions cooking, add sake and the rest of the ingredients.

4. Grill the Spanish mackerel 80% of the way through, then take it out and glaze with spring onion miso sauce. Once covered, grill again until fully cooked.

5. Place a generous amount of finely sliced spring onions ontop and intensely grill for another 5 seconds to get colouring on the spring onions.

Tip: Another delicious way to cook is to paste

spring onion miso sauce and place Spanish mackerel on aluminium foil and

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cook over charcoal.

28th/29th of December

Finely chopped vegetables wrapped Spanish mackerel

Ingredients:

Spanish Mackeral One piece 120gEggsShiitake x1 Carrot 20gDried Mushroom

10gEdadame Beans

10gTofu 20gFish paste 10g

Yu-an Sauce:Sake 100ccMirin 110ccUsukuchi Soy Sauce 90ccSliced Yuzu 40g

SaltVegetable Oil

Cooking directions:1. Cut Spanish mackerel into three pieces. Score 5mm

deep cuts into the Spanish mackerel and butterfly.2. Cover a tray in salt, place the Spanish mackerel on

top and salt the top of the fish.3. Stir the yu-an sauce ingredients in a bowl and cover

the Spanish mackerel and leave for 3 hours.4. Cover dried mushrooms in a bowl of water. When

returned to normal size, slice into thin strips.5. Cut the shiitake mushrooms in half and cut carrots

into match stick size and quickly boil. 6. Boil the edamame beans until cooked and strain

water. Once strained, take the edamame beans out of the skin.

7. Boil tofu for 15 minutes and wrap in a towel for 20 minutes to soak up any excess water. Puverise/crush tofu once fully dried.

8. Fry both shiitake and dried mushrooms with the sliced carrots and add eggs and stir through. Add salt, mirin and soy sauce and mix through. Once all ingredients are stireed through, add and mix through the edamame beans.

9. Take the frypan off the heat and add the tofu and fish paste.

10. Wipe off the yu-an sauce off the Spanish mackerel and lightly coat in potato starch. Once coated, carefully wrap the vegetable mixture with the Spanish mackerel.

11. Cover oven tray with baking paper and coat in oil, place the Spanish mackerel on top and cover with oil. Bake in an oven at 200 degrees for 10 minutes.

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12. Once cooked, lightly coat in mirin and torch with portable flame to colour.

30th/31st of December

Steamed snapper and rice cake

Ingredients:

Snapper 50gSaltSakeYuzu peelShungiku

Mochi (Japanese rice cake)Mochi rice flour 40gSweet potato starch 20gWater 100ccOil

Happo Dashi Stock:Dashi stock 320cc

Usukuchi Soy sauce 20ccMirin 10cc

Potato Starch

Cooking directions:1. Cut the snapper into 3 pieces and butterfly

open. Cover in salt and leave for one hour.2. Mix mocha rice flour and sweet potato

starch in a pot and slowly add water and mix on low heat. Cover a baking tray in potato starch and tip the cooked mochi rice flour/sweet potato starch mix on top.

3. Roll the mochi cake mixture into 40g balls and place in refrigerator overnight.

4. Deep fry the mochi cake balls in 180 degrees oil. The balls will loose shape after deep frying, so re-shape and place in refrigerator.

5. Boil the shungiku and soak in happo dashi stock.

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6. Carefully wrap the mochi balls with the snapper and place on top of a sheet of

konbu on a cooking tray and steam for 10 minutes.

7. Add happo dashi stock into a pot and add potato starch to thiken and pour over the steamed snapper and rice cake.

8. Add the shungiku ontop for decoration.

30th/31st of December

Oven grilled snapper

Ingredients:

Snapper 100gTomato ¼LemonItalian parsley

Sauce:Egg yolk miso paste 30gFresh cream 50ccMilk 30ccDashi stock 80ccButterSalt

PepperUsukuchi Soy Sauce

Shungiku puree

Cooking directions:

1. Cut the snapper into 3 pieces, lightly coat in salt and leave for 1 hour.

2. Cut the tomatos into quarters.3. Mix Corn oil 90% to Seasame oil 10%

together.4. Lightly fry the snapper on both sides in the

oil mixture from #3.

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5. Coat tomatos in the oil mixture from #3 and place on a baking tray along with the snapper and bake for 10 minutes at 180 degrees.

6. Add all of the sauce ingredients in a pot except for butter and boil down. After boiled down, take off the heat and stir though butter and shungiku puree. Make sure to check the taste after stirring through butter and shungiku puree.

7. Pour the sauce in a bowl and place the snapper and tomatos ontop.

8. Decorate the dish with lemon and Italian parsley.

30th/31st of December

Soba Noodles wrapped in Steam-fried Snapper

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Ingredients:Snapper 80gSobaPotato StarchVegetable oilSaltGreen onions (finely sliced)

Soba Dashi stock:Dashi stock 280ccUsukuchi Soy 15ccKoikuchi Soy 15ccMirin 32ccKatsuobushi

Cooking direction:1. Cut the snapper into three pieces, lightly

coat with salt and leave for 30 minutes. 2. Finely slice both the white and green part of

the spring onion and soak in water.3. Grate the daikon radish, leave to drain all

the water and mix through the red pepper powder.

4. Add all of the soba dashi stock ingredients in a pot and cook through. Once cooked, take off the heat and add katsuobushi.

5. Boil the soba noodles 80% of the way through and wrap with the snapper.

6. Add vegetable oil to a fry pan and steam fry the soba noodle wrapped snapper without burning.

7. Thicken the soba dashi stock with potato starch. Place the snapper in a bowl and pour over the thickened soba dashi stock.

8. Add the finely chopped spring onion and the grated daikon radish and chilli mixture on top as decoration.

4th/5th of January

7

Japanese Egg Omellete with Sea Eel with Sansho sauce

Ingredients:

Steamed Eel x1

Egg omellete: Eggs x3Egg Yolk x1Dashi 60ccSake 5ccMirin 3ccUsukuchi Soy 6cc

Steamed Sea Eel Sauce:Dashi stock 200ccSake 80ccMirin 45ccSugar 12gUsukuchi Soy 45cc

Kabayaki Sauce:Sake 140ccKoikuchi Soy 180ccMirin 270ccSugar 60g

OilWhite Raddish

Cooking directions:1. (Kabayaki Sauce).

First, mix sake and mirin in a pot and bring to a boil. Once hot, add soy and sugar and reduce to 70%.

2. Open up the sea eel with a knife and pick out the bones. Pour hot water on the skin of the eel and scrape using a knife to clean.

3. Mix all steamed sea eel sauce ingredients in a pot and bring to a boil. Once the sauce reaches 100 degrees, add the sea eel and keep boiling for 15 minutes on medium heat. Turn off the heat after 15 minutes and leave for 5 minutes.

4. Take out the sea eel out of the pot and place on a tray and place another smaller tray on top for one hour to keep its shape. Note* The sea eel will curl up and lose its shape after boiling, so use the two trays to reshape the eel.

5. Brush and glaze the eel with kabayaki sauce and use a portable flame to torch the eel all over, do this twice.

6. Cut the Eel into half long ways.7. Mix the egg omellete ingredients in a bowl.8. Heat a Japanese omellete frypan on medium heat, and

pour a thin layer of egg mixture in the pan and add the sea eel. Once the bottom of the egg mixture has set, roll into a log shape form one side to the other. Keep adding thin layers of the egg mixture to make omellete.

4th/5th of January

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Deep fried sea eel wrapped with grated lotus root

Ingredients:Grilled Eel 20gLotus Root 50gGrated GingerSliced Spring onionMini Rice Cracker

Sauce:Dashi 300ccUsukuchi Soy 15ccMirin 10ccSaltKatsuobushi

Grilled Sea Eel Sauce:Sake 50ccUsukuchi soy 15ccKoikuchi soy 15ccMirin 5cc

Frying oilPotato starch

Cooking directions:1. Grill the sea eel, taking it out twice to glaze with the

grilled sea eel sauce. After grilling, cut into 1cm slices.2. Peel the skin of the lotus root, and boil 1/3 and dice

into 5mm cubes. Grate the rest of the lotus root and bring to a boil in a pot and slowly add potato starch to thicken.

3. Add both diced and grated lotus root together in a bowl and add a pinch of salt and mirin to give it a bit of flavor. Grab a hand size portion of the lotus root mixture and add the sea eel in the middle and mould it into a bowl.

4. Once all of the mixture is rolled, steam for 10 minutes.

5. Boil all of the sauce ingredients except for the katsuobushi and once you reach a boil, turn off the heat and add the katsuobushi. Leave the sauce for one hour before straining into a bowl.

6. Coat the sea eel and lotus root balls with potato starch and deep fry in 170 degrees oil.

7. Sprinkle the grated ginger, sliced spring onions and the mini rice crackers as decoration over the top of the finished sea eel and lotus root balls.

4th/5th of January

9

Steamed sea eel hot pot (Yanagawa Style)

Ingredients:Kabayaki Eel 70gBurdock Root 50gShiitake 30gEggplant 70gMitsuba leavesSansho PowderEggs 2x

Hotpot sauce:Dashi stock 140ccUsukuchi Soy 5ccKoikuchi Soy 5ccMirin 12cc

Cooking directions:1. Grill the sea eel kabayaki style (Instructions

page 7) and cut into 1cm slices.2. Grill the eggplant directly over fire to easily

peel the skin off and cut into 3cm sticks.3. Wash and peel the entire burdock root and

then boil. Cut the shiitake mushrooms into 2mm slices and boil.

4. Add all of of the hotpot sauce ingredients in a pot and bring to a boil. Once brought to a boil, add the vegetables and boil for 3 minutes.

5. Cut the mitsuba leaves into 2cm lengths. Crack eggs in a bowl and whisk.

6. Add the sea eel and vegetables into a shallow ‘nabe’ hotpot. Slowly pour the hotpot sauce in until just above the sea eel and vegetables and bring to a boil.

7. Once brought to a boil, slowly add the whisked eggs while stiring. Once the eggs are half cooked, add the mitsuba leaves and boil again. Once brought to a boil again, turn off the heat.

6th/7th of January

10

Japanese steamed egg custard with oysters

Ingredients:Oysters 5xGrated radishWhite wine 100cSake 60cc

Chicken Breast 100gCelery 30gOnion 50gGarlic 10gWater 300cc

Steamed custard egg mixture:Eggs 1.5xKatsuo dashi 60ccMilk 60ccChicken Stock 60ccUsukuchi Soy 10ccMirin 4ccOyster Paste 50g

Topping sauce:Dashi 180ccUsukuchi Soy 10ccMirin 4ccGingerPotato Starch Water

Cooking directions:1. Wash the oysters with the grated radish and rinse

again in water.2. Add the wine and sake and a pinch of salt to a frypan

and once boiled, add the oysters. Boil the oysters for around 20 seconds.

3. In a pot, add water, little bit of white wine, and then add the celery, onion, and garlic slices. Rub salt and pepper on the chicken breast and add to the pot and bring to a boil on medium-low heat. Once the water gets to 90 degrees, turn off the heat and cover with a lid for 20 minutes.

4. Once left for 20 minutes, separate the vegetables, chicken and sauce. Cut the chicken into 3mm slices.

5. Add 3 of the oysters into a food processor and make into a thick paste.

6. In a bowl, mix all of the ingredients of the steamed custard egg mixture except for the oyster paste. Once mixed, strain into another bowl and add the oyster paste.

7. In the steamed egg custard cups, add the boiled vegetables and the steamed egg custard mixture and steam on a medium fire for 20 minutes.

8. After steaming for 20 minutes, add the oysters and chicken on top.

9. Boil the topping sauce in a pot and slowly add potato starch to thinken. Squeeze the juice of the ginger into the pot.

10. Pour the thickened topping sauce over the top off the steamed egg custard and sprinkle finely sliced spring onion on top.

6th/7th of January

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Deep-fried oysters wrapped in chicken mince

Ingredients:Oysters in shell

x4Chicken mince

25gGrated Yam potato

5g Potato Starch 5gRice Flour 5gEgg whitesFresh cream 10ccButter 5gSale

Olive Oil

Brown Katsuo Sauce:Dashi stock 180ccUsukuchi Soy 10ccKoikuchi Soy 10ccMirin 20ccKatsuobushi

Potato Starch

Green Chilli x2RadishWasabi

Cooking directions:1. Take the oysters out of the shell and wash with the

grated radish and rinse again in water.2. Add the wine and sake and a pinch of salt to a frypan

and once boiled, add the oysters. Boil the oysters for around 20 seconds.

3. Add 2 of the oysters into a food processor and make a thick paste. Add to a bowl and mix with the chicken mince.

4. Beat the egg whites into a bowl and then add the grated yam potato and stir through.

5. Mix the oyster and chicken paste with #4’s mixture. Slowly add melted butter and stir through.

6. Add salt and mirin to add flavor and slowly add fresh cream.

7. Spread a palm sized portion of the mixture on your hand and add one oyster in the middle and wrap the mixture over the top of the oyster.

8. Add some more water to #2’s frypan and bring to the boil. Once boiled, add the two oyster wrapped chicken mince and boil.

9. In another frypan, add 2cm of oil and shallow fry the green chilli’s and the boiled chicken mince wrapped oysters. Once cooked, place on a serving plate.

10. Add the brown katsuo sauce ingredients and bring to the boil. Slowly add potato starch to thicken. Once thickened, turn off the heat and stir through a bit of butter.

11. Once the sauce is ready, pour over the wrapped oysters. Place the raddish and wasabi on the plate for decoration.

6th/7th of January

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Oyster and Spinach Gratan

Ingredients:Oysters (in shell)

150gSpinach 80gWhite vegetable sauce

60g

MilkButterBaconOil

White vegetable sauce:Sliced onion 30gSliced mushroom

30gFlour A 15gFlour B 20gButter A10gButter B5gMilk 150ccSalt Pepper

Cooking Directions:1. Take the oysters out of the shell and wash with the

grated radish and rinse again in water. Add the oysters in a pot of boiling water in for around 10 seconds. Keep the used water for use later on.

2. Boil the spinach in lightly salted water and once cooked, cool down in water. Add the cooked spinach, milk to a food processor to make a paste.

3. White vegetable Sauce cooking directions.Cook the onions and mushrooms in a frypan until brown then add Flour A and keep cooking. Next add butter A until melted then add flour B. Next, devide the milk into four portions and slowly add one portion after another while stirring. Once all the milk is added, turn off the heat and add butter B.

4. Add oil to a separate frypan and cook the bacon. Once the bacon is crisp, add butter and oysters and sauté.

5. In a bowl, add the spinch paste, white vegetable sauce, fresh cream and mix well. Add salt and pepper to taste.

6. In the empty shells, add a little bit of the sauce, then place an oyster in each and then pour more sauce over the top.

7. Bake the oysters in an oven at 220 degrees for 5 minutes.

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