♥︎Kikerage & enoki with udon noodles

For ➋

25 g dried kikerage (black fungus)

1 tbs sunflower oil

1 tbs mirin

100-150 g udon noodles

100 g fresh enoki, without feet, in 2 portions

5 g plant butter

3 scallions, cut in rounds

2 garlic cloves, chopped or crushed

1 tbs furikake

Pour warm water over the kikerage and let it soak for 15 m to 1 h. Drain it, and use as a base to cook the udon. If necessary, add some water. Heat and dissolve 1 tbs miso in it. Cook the miso as directed.

Meanwhile, fry the kikerage for 5-7 m in 1 tbs sunflower oil. Add a dash of mirin and let evaporate. Set the kikerage aside in another container. Stew the onion and garlic for 2 m in the same pan, with a little oil.

In the meantime, cook the enoki with a few small lumps of plant butter in 2 packets 1 m in the microwave.

Mix the kikerage with the onion and garlic.

Let the udon drip. Place on plate. Mix the kikerage and onion over it. Sprinkle with furikake.

Place the enoki on the plate.  Serve.

Kikerage is an edible mushroom and is a popular condiment in Japanese ramen noodles. It is also commonly known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and mu-er in Chinese. It is known for its nutritious value.The edible mushroom gets its name from resembling the shape of an ear. Kikurage has a smooth surface on both sides and is dark brown in colour. Raw wood ear mushrooms carry a light woody fragrance. Once cooked, the mushroom is gelatinous and easily absorbs the flavours in the dish. To rehydrate wood ear mushroom, soak the desired amount in cold water for 1 to 2 h. The wild mushrooms can expand 3-4 times in size. For faster results, soak the dried kikurage in warm water for 20 m. However, the mushrooms will not expand as much and will be less crunchy. Once rehydrated, store in the fridge and consume within 1-2 days.

Salmon & miso butter & spinach

For ➍
25 g butter, at room temperature
25 g miso paste
1 ts finely grated lemon zest
1 ts lemon juice
250 g spinach
2 shallots
1 clove of garlic
4 tbs oil
salt
4 salmon fillets (150 g each)

Mix the soft butter with the miso paste, the finely grated lemon zest and the lemon juice into a smooth paste. [Put in the center of a piece of cling film. Roll up the foil tightly to form a roll, and twist the sides like with a toffee.]* Cool in the refrigerator.
Clean the spinach, wash the leaves and drain in a colander.
Peel and chop the shallots and garlic clove. Heat 1 tbs of oil in a large saucepan and sauté the shallot and garlic until translucent. Add the spinach. Sprinkle with salt and spoon the spinach leaves until shrunk. Add a little more salt if necessary.  Keep the spinach warm.
Grill the salmon fillet strips over hot coals or fry them in a non-stick pan in 3 tbs of oil.  Allow 3 to 4 m per side**.  Season the grilled or fried salmon with salt and put miso butter on top.
Serve the salmon on a bed of spinach. Serve with glass noodles or soba noodles. ***

*Optional
**The salmon will be glassy inside. If preferred, cook it for 1-2 m longer. 

Alternatively, marinate the salmon in a mix from miso paste, soy sauce, mirin, sesame oil, fresh garlic, ginger powder & honey. In a cast iron skillet fry the salmon with the non-skin part facing down for 1 m. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 m (depending on thickness of salmon)Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon). Or bake salmon in the oven directly bake for 11-15 minutes (depending on thickness of salmon). You can mix half of the marinate with 1or 2 tbs of water, boil for a m, and glaze the salmon with it, instead of using the miso butter. 

***Add some sauce to the noodles to spice them up.

Japanese cotton cheesecake

For ➏

175 g cream cheese* (or lactose-free or vegetable)

14 cl milk (or lactose-free or vegetable)

45 g butter (or lactose-free or vegetable)

100 g granulated sugar (or susto)

5 fresh eggs

45 g flour

15 g cornstarch

grated zest & a squeeze of juice from ½ lemon

1 pinch of salt

butter or oil to grease the baking pan

extra squeeze of lemon for cleaning bowl

round baking tin with a diameter of 18 cm and a height of 8 cm

baking paper

Grease the baking pan. Place a cut out sheet of baking paper on the bottom that fits exactly in it and line the side with baking paper as well. By greasing the baking pan first, the baking paper will stick.

Preheat the oven to 160°C.

Melt the cream cheese, milk and butter over very low heat, stirring occasionally. Remove from heat once everything has melted and set aside.

Degrease the bowl for the egg whites with a squeeze of lemon juice.

Separate the egg yolks from the whites, the yolks in a large bowl (where you will make the batter shortly) and the whites in the degreased bowl.

Beat the yolks with about ⅓ of the sugar until dissolved. Stir in the cream cheese mixture with a spatula until well blended. Now mix the cornflour with the flour and sieve into the cream cheese mixture. Pour the batter one more time through the sieve into another bowl to remove any lumps. Stir in the grated lemon zest with a spatula.

Add a pinch of salt and a squeeze of lemon juice to the egg whites and beat with a mixer until foamy. Add about ⅓ of the remaining sugar and beat 1 m until dissolved. Repeat this step 2 times with the rest of the sugar. If necessary, mix 1 m further until you have semi-rigid peaks. When you take the mixer out, the peak hanging from it should still fall to the side a little and not stay upright.

Stir ¼ of the egg white foam into the batter with a spatula. Everything should be well mixed, but without too much air coming out of the whipped egg whites.

Pour this batter into the bowl with the rest of the beaten egg whites and stir gently with a spatula until there are no more streaks in the batter.

Pour the batter from a certain height into the baking tin (this will release unnecessary air bubbles). Place the tin in a large baking dish (or au bain-marie dish). Fill the bowl with hot water so that part of the baking pan is submerged.

Place the  baking dish in the preheated oven for 75 m.

Turn off the oven, but leave the cake inside with the door closed for another 15 m. Take out and immediately turn over using a large plate so that the cake is upside down. Carefully remove the baking pan and paper. Let rest 15 m and then turn the cake over so that it is upright again.

If necessary, serve with fresh red or exotic fruit.

*full Philadelphia e.g.

Easy cotton cheesecake

For ➑

255 g white chocolate 

225 g cream cheese, room temperature*

6 large eggs, separated, room temperature

20 cm round (springform) pan

Preheat oven to 175°C°. 

Line bottom and line sides of a 20 cm cake pan with buttered or oiled parchment paper. Or make the paper wet to avoid fat. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.

Place white chocolate in a medium heatproof bowl and heat in microwave in 20-s intervals (or Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C).  Add the cream cheese and melt them together, stirring occasionally, until melted.  Let cool slightly, then add yolks and stir to combine.

Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.

Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 m. Turn oven off and leave pan in oven 15 m, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 h or up to overnight.

Serve with some fruit.

*variant smaller version with 200 g cream cheese, 225 g white chocolate, 5 eggs

Easy cotton cheesecake (small)

For ➍-➏
3 eggs, room temperature
120 g white chocolate
120 g cream cheese, softened, room temperature

15 cm round (springform) pan

Preheat the oven to 170°C. 

Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.
Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C). Add the cream cheese and melt them together. Remove the bowl from the double boiler. Let the mixture cool down. Add the egg yolks, and mix well.
In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue). 
Add  ⅓ of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue ½ at a time and mix well.
Rub some oil/butter on parchment paper to prevent cracking.  Or make the paper wet to avoid fat. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.

Place the cake pan on a baking tray. Pour some hot water into the baking tray. Bake at 170°C  for 15 m, at 160°C for 15 m, then stop the heat and bake with the remaining heat for 15 m.
When it is done, place the cake pan on a wire rack to cool completely. 

/Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired. Or serve with some fruit./
Serve immediately or chill in the fridge before serving. Cake will slightly harden in the fridge, so leave at room temperature for a few m before you serve.

Snow peas with wasabi dressing & furikake

For ➍

wasabi dressing:

25 g wasabi paste

¾ tbs maple syrup

1½ tbs lemon juice

60 ml olive oil

salt

snow peas:

500 g snow peas

1 tbs vegetable oil

furikake:

2 tbs sesame seeds, toasted

1½ tbs nori flakes

½ tbs coriander seeds, toasted and lightly crushed

1 ts sea salt flakes

Heat a grill pan.

Mix all the ingredients for the furikake in a small bowl and set aside.

Take a bowl in which all the snow peas will fit. First mix in the ingredients for the wasabi dressing, with ½ ts salt. Set aside.

In another large bowl, mix the snow peas with 1tbs of oil until coated on all sides. Then grill them in 3 portions, each about 4 m long. Turn halfway through so they get spots on both sides.

Slide the grilled snow peas into the bowl with the dressing. Toss to spread the dressing, arrange on a platter and pour over the remaining dressing. Sprinkle half of the furikake over the peas and serve the rest in a small bowl.

Furikake is a seasoning that is popular in Japan as a topping for rice, vegetables and fish. The taste is savory and salty, with typical ingredients: dried fish, seaweed flakes, sesame seeds, sugar, salt and glutamate. Furikake is also often used on poké bowls. You can buy it in Asian supermarket or online spice shops.

Fenneru no shiomomi ponzu (quick Japanese fennel salad)

For ➋ 

1 large fennel bulb

½ ts salt

ponzu or lemon juice

pepper (optional)

Cut the green parts off the fennel bulb.  Cut the bulb in half, then slice very thinly. Sprinkle with salt. Massage the slices firmly with your hand until they are softened.

You can store this in the refrigerator, well covered, for 3-4 days like this if you like. 

When using, drain off any excess moisture, and sprinkle with a little bit of lemon juice or ponzu and optionally, black pepper.

Serve as a salad or a side-dish.

*Serve with salmon sashimi.

Shiomomi, massaging vegetables with salt, can be used with 

shredded cabbage

thinly sliced daikon radish (mouli)

thinly sliced Japanese turnip (the small white kind), or larger Chinese turnip (Western turnip is a bit too woody)

thinly sliced celeriac

thinly sliced onion

cucumber, thinly slices or cut into chunks

cut up Chinese (napa) cabbage

cough outer leaves of cos or romaine lettuce

Just sprinkle a little salt on the vegetables, and scrunch them up well with your impeccably clean hands. Optionally add some dried chili pepper flakes for spiciness. You can eat the massaged vegetables immediately, or store it in the refrigerator for a few days. Shiomomi is closely related to instant pickles, but even easier since you are just relying on the inherent flavors of the vegetables you are using.

Easy salmon sashimi

For ➋ 

250 g sushi rice

33 cl water

3 tbs sushi vinegar

2 tbs sugar or mirin

½ ts salt

150 g sliced salmon sashimi

Rinse the rice 3-4 times. Drain.

Add the water, cover and bring to boil. Cook covered for 10 m.

Close the fire and let the covered rice rest for 20 m.

If wanted, mix the vinegar, sugar or mirin and the salt to the cold rice.

Rub salmon lightly with rice vinegar and mirin (salt or light soy  sauce optional)

Cover with sliced salmon.

Serve.

* Serve with fennel salad if wanted.

Soba & shimeji

For ➍
200 g soba noodles*
10 cl oil
2 garlic cloves, minced
150 g shimeji mushrooms, base discarded, mushrooms separated
1 tbs soy sauce
2 ts miso paste
salt & pepper
2 tbs finely minced parsley

Bring a large saucepan of water to a boil. Cook the noodles according to package instructions.

Meanwhile, heat the oil in a skillet over a low heat. Add the garlic cloves. Saute until fragrant, about 30 s.

Turn up the heat.

Add the shimeji mushrooms. Saute until the mushrooms are soft. Lower the heat. Add 1 tbs of noodles' cooking water, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper. Leave the sauce to simmer.

Wash the noodles with cold water to remove the starch. Drain the noodles and add them to the sauce.

Stir well to coat every noodle. Serve with chopped parsley.

*Use spaghetti instead.

The shimeji mushrooms grow on the base of trees. They're very tasty, with a peppery flavor, but should not be served uncooked. They're great in stir-fries, or with fish, scallops or white meat. The pioppini mushroom is the European variety.
Read another shimeji recipe.

Fen'neru miso (fennel miso with ginger)

For ➍

2 tbs vegetable oil

500 g fennel bulbs, finely sliced

1 carrot, in thin sticks

white of 2 leeks, in rings

2 potatoes, peeled, diced

2.5 cm piece of fresh ginger, finely chopped

1 garlic clove, finely chopped

½ small green chilli peppers, sliced

1 small red chilli pepper, sliced

1 ts fennel seeds, crushed

salt

3 tbs red miso paste with barley

1.5 l dashi stock*

150 g watercress, chopped + extra for garnish

5 snow peas, halved

1 tbs lemon juice, freshly squeezed

Heat the oil in a large soup pot over medium heat. Add the fennel, carrot, leek and potatoes and fry the vegetables for a few minutes, until they are soft. Stir in the ginger, garlic, chillies, and fennel seeds. Season with salt and let everything cook on low heat for 10 m.

Dissolve the miso in 1.2 dl of boiling dashi stock.

Stir the miso mixture and remaining stock into the soup.

Let the soup simmer for 15-20 m, until the potatoes are soft. Add the watercress and snow peas. Boil gently for another 3 m.

Add the lemon juice to the soup.

Ladle the soup into bowls.

Garnish with additional watercress and serve the soup hot.

*Use chicken or mushroom stock

Mushroom miso risotto

For ➍

50 cl hot water 

2 tbs miso paste or liquid miso 

2 tbs olive oil

1 yellow or white onion, finely chopped* 

240 g risotto rice 

10 cl dry white wine 

1 tbs butter 

500 g mushrooms (oyster, shiitake, cremini) cleaned & torn or sliced 

sea salt & shichimi togarashi (Japanese pepper mix)

2 tbs parsley, minced 

Mix the hot water and miso in a saucepan, and keep liquid miso stock simmering over low heat. 

Heat the olive oil in another saucepan. Add the onion and sauté for 5 m, covered, over medium heat. 

Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 m. 

Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 m or until all of the stock is fully absorbed.  Or add the liquid, cover and look after 15 m whether the rice is soft enough.

In a separate sauté pan, melt the butter over medium-high heat and sauté the mushrooms until golden brown.** Season with salt and shichimi togarashi or pepper to taste. 

Divide the risotto onto serving plates. Top with the sautéed mushrooms and garnish with parsley.

*Use a mix of white or yellow onions and scallions. Add the scallions just before the stock is added.

**Or heat the pan, dry cook the mushrooms until slightly brown, then add the butter. Cover for 5 m on medium heat. You might add a splash of wine and a taste of balsamico bianco and lots of shichimi togarashi. Check whether the mushrooms are done.

Fluffy omelet with asparagus

For ➍

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

120 g shredded sharp cheddar cheese

6 cl milk

65 g all-purpose flour

½ ts cayenne or paprika

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water, and drain again.

Meanwhile, in a large bowl, mix egg yolks, 4/5 of the cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Sprinkle evenly with remaining cheese; broil until cheese is melted and bubbling, 1 m longer. 

Serve at once from pan, spooning onto plates. 

Asian variant:

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

250 g scallions, chopped

6 cl miso stock

65 g all-purpose flour*

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water. 

Meanwhile, in a large bowl, mix egg yolks, flour, scallions and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Broil until cheese is melted and bubbling, 1 m longer. 

Japanese risotto with mushrooms & scallions

For ➋

80 cl water

1 tbs miso* 

1 tbs extra-virgin olive oil 

100 g sushi or other short-grain rice 

10 cl sake 

salt & freshly ground black pepper 

150 g enoki or shimeji mushrooms 

50 g chopped scallions 

25-50 g kaiware daikon sprouts**

2 tbs olive oil

Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock. 

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. 

Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***.   Season with salt and pepper. 

Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.

Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.

*or vegetal stock

**or sliced daikon

***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.

Read tip on risotto making.

Japan style risotto

For ➍

1 tbs sesame oil

300 g sushi rice, rinsed

2 garlic cloves, pressed or finely chopped

2 scallions, cut into thin rings, keep white & green parts separately

4 tbs white miso paste

50 g butter

400 g mixed Asian mushrooms, such as shiitake **, shimeji *** (beech mushroom) and enoki **** / *

50 g young spinach (optional) *

sesame seeds, toasted

Heat the sesame oil in a large skillet over medium heat. Fry the sushi rice, garlic and the white parts of the scallions 1 m while stirring until the rice grains are coated with oil. Spoon the rice mixture into a pan / wok with a lid.

Beat the miso paste with 75 cl of boiling water until the miso is completely dissolved and pour the liquid into the rice. Boil 10-15 m

Melt 20 g of butter in the frying pan over medium heat. Fry the Asian mushrooms 3 m until they are slightly softer. Stir them, put the lid on. Cook for 5 m over low heat, or until the mushrooms are al dente soft. *****

Stir the remaining butter into the baby spinach. Cook for 5 m with the rice. Add if necessary. extra liquid.

Let the rice rest for 1 m. Add sea salt and freshly ground black pepper to taste. 

Sprinkle the green parts of the scallions and toasted sesame seeds over the risotto.

* use other vegetables, such as pumpkin and snow peas

** the stems removed and the hat cut into slices

*** base removed and brushed

**** cut into thick vertical slices

***** otherwise: add the mushrooms to the risotto and cook for 5 m 

Read tip on risotto making.

Kinoko takikomi gohan (Japanese mushroom rice)

For ➏
600 g (3 cups) Japanese premium short-grain rice (or substitute with brown rice)
70 cl (3 cups) dashi stock (substitute with 3 cups water mixed with 1 ts dried bonito dashi powder)*
3 tbs soy sauce (shoyu)
2 tbs mirin
1 tbs cooking sake
2 dried shiitake mushrooms
15 cl (1 cup) water (for reconstituting dried shiitake mushrooms; this reserve liquid is to be combined with the dashi stock)
100 g (½ cup) of fresh mixed mushrooms (shimeji mushrooms, maitake mushrooms, and hiratake mushrooms)

Wash and rinse rice until water runs clear. Drain and set aside in rice cooker**.
Rehydrate dried shiitake mushrooms in 15 cl water for 30-60 m. Remove shiitake mushrooms and squeeze excess water from them.
Reserve the soaking liquid.
Slice rehydrated shiitake mushrooms and either slice or break apart fresh mushrooms with your hands into large bite-sized pieces.
Add soy sauce, mirin, and sake to the washed rice in the rice cooker**.
Add reserved shiitake liquid to a large measuring cup. Add water to the reserved shiitake liquid until a total of 3 cups is measured. Otherwise, measure a total of 3 cups of liquid, combining the reserved shiitake liquid and water.
Add 1 ts dried bonito dashi powder (or konbu dashi) and dissolve the powder with the water and reserved shiitake liquid mixture to make a dashi stock.
Add this combined dashi stock to the rice cooker to make 3 cups of liquid according to the measuring guide indicated within the inner bowl of your rice cooker**. If more liquid is needed to meet the 3-cup marker indicated on the inner rice cooker bowl, add water.
Add dried shiitake slices and fresh mushroom mixture to the rice. Gently incorporate all of the ingredients. Steam the rice according to the instructions provided with your rice cooker**.
After the rice is steamed, allow it to rest in the rice cooker** for 10 m.
Gently mix the rice and serve.

*Substitute katsuo (bonito fish) dashi with konbu (kelp) dashi for a vegan dish.
**Steam the rice on a stove-top instead. Use same volume of rice and liquid (like 1½ cup for 2-4 persons. 1½ cup uncooked rice will make 4½ cup steamed rice)
[optional]: rinse the rice in 2 or 3 changes of water until it runs clear and not milky. It will make the rice less sticky.
[optional]: soak the rice for at least 30 m to give it a softer texture.
Add the rice to the pan.
Either use your hand or gently shake the pan to make sure the rice level is even.
Start by adding the same volume of water/liquid. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger.
Bring the water to a boil, uncovered, over medium heat. You want to see bubbles gently forming around the edges of the pot.
Cover, turn the heat down to low, and let the rice simmer for about 20-22 m, until all the water is absorbed and the grains are soft.
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 m.
Fluff and serve.

Or combine the rice with Japanese mushroom recipes like salted mushrooms an/or shimeji.

Tamagoyaki (Japanese layered omelet)

For ➍
6 radishes
1 scallion
8 eggs
1 tbs light soy sauce
1 tbs dashi
1 ts mirin
salt
oil for baking

Clean the radishes. Cut them into thin slices first and then into thin strips. Clean the spring onion and chop it finely. Place the radish and spring onion in cold water. Beat the eggs with soy sauce, dashi and mirin. Stir the mixture smooth and add a little salt if desired.
Brush a large non-stick frying pan or a roasting pan with an oil-dipped brush*. Heat the oil - don't let it get too hot! - and pour so much of the beaten eggs into the pan that the bottom is covered with a thin layer. Let the egg set and roll it up using two spatulas.
Slide the roller up against the edge of the pan. Brush the pan again with a brush dipped in oil, pour some of the egg mixture back in and let it set. Roll out the first roll to the bottom edge of the pan and roll it up again with the new layer.
Continue like this until the egg mixture has run out and a thick roll has formed. Slice the still warm roll or wait for it to cool.
Drain the radish and spring onion, sprinkle with salt and place on the roll.

*Japanese cooks use a rectangular iron pan.

A zen risotto

For ➍*
225 g butter
1 clove garlic, chopped
225 g fresh shallots, chopped
50 g fresh oregano, chopped
8 bay leaves
450 g shiitake, torn**
1 kg Arborio rice***
50 cl dry white wine
1 l warm chicken stock (not boiling)****
20 cl olive oil
50 g parsley
100 g grated Parmigiano cheese

Melt the butter. Add shallots (with oregano, bay leaves) and stir 5 m until translucent.
Add shiitake and cook for 5 m.
Add rice and stir to coat. Add wine and simmer until most of the wine is absorbed.
Stir in stock in small portions until rice is ready (20 m). It might not be necessary to use all stock***.
Put on serving plates, with a few spots of olive oil, add parsley. Add Parmigiano.

*As a main dish. Half the quantities as an entrée or side-dish.
**When using dried shiitaken let them simmer in boiling water for 40 m. Use the liquid as apart of the stock.
***Or any slow cooking risotto rice. Not suitable for sushi rice if creamy aspect is wanted.
****Use a vegetable stock to make this a veggie dish. Probably you'll need only 70 cl. Save excess fluid to make another dish.

Read the tip on making a quick risotto.

Chawan mushi (Japanese savoury custard)

For ➋
2 fresh eggs
20 cl cooled fish stock (add some sake (or sherry) & a dash of soy sauce)
1 shiitake, torn
6 large prawns, peeled*
2 tbs of parsley

Beat the eggs with a fork.

Add soup stock a little at a time while stirring the eggs.

Place the filling in individual earthenware cups. Pour in the mixture of egg and soup stock.

Cover with parsley.

Boil water in a steamer. Turn the heat down to medium. Place the cups in the steamer. Steam for 12 m.

*Or 200 g fresh white fish. Or a parboiled chicken breast, use with chicken stock.

The custard-like chawan mushi is a classic Japanese dish.
To add taste to the dish, fry or wok the ingredients, except the eggs.
You could pour water in a wok, with a divider for a larger cup. Heat the water with wok lid closed. When hot, put the cup with the ingredients in the wok and steam for about 15 m.
Try the similar Chinese steamed eggs or a modern fusion recipe.

Bacon chawan mushi with avocado & shrimps

For ➍
75 cl chicken stock (or dashi)
8 slices bacon
4 large eggs
1 tbs + 1 ts shoyu (white soya sauce)
2 ts sugar
12 large shrimps, cooked, sliced lengthwise into 0.3 cm pieces (or shaved country ham)
2 avocados, halved, cut crosswise into 0.5 cm pieces
8 scallions, thinly sliced
4 radishes, thinly sliced

In a sauce pan, heat the chicken stock (or dashi). Add the bacon. Simmer for 10 m. Whisk in the shoyu and sugar. Let it cool. Remove the bacon. (Use it for something else, like eggs for breakfast).
Whisk the eggs in a bowl. Whisk in the bacon broth. Pur the mixture through a fine sieve into 4 soup bowls.
Add the avocado slices.
Cover the bowls with plastic wrap. Put them in a steamer over gently boiling water. Steam for 13 m or until the custard is set.
Remove the wrap. Let cool the custard slightly.
Arrange shrimps, scallions and radishes on top and serve.
To serve cold, steam the custard, wrap and refrigerate for 1 day. Add shrimps, radish and scallions just before serving.

This is a modern fusion recipe, inspired on the traditional Japanese chawan mushi.

French Japanese cheesecake

For ➍ cakes
180 g milk
260 g Philadelphia cream cheese
240 g egg yolk
4 g zest of lime
80 g patisserie flour (T45)
80 g potato starch
530 g egg white
160 g granulated sugar
butter

Heat the milk with the Philadelphia, add the egg yolk and the lime zest.
Sift the flour and the potato starch, stir into the milk mixture. Beat the egg whites with the gradually added sugar into meringue. Gently stir it into the milk preparation.
Butter 4 small baking tins, sprinkle with flour. Fill each dish with 400 g of the batter, bake for 90 m at 140°C.
Remove from the mold, immediately cover with kitchen foil.

A variation on Japanse cheesecake by French chef Yannick Alléno.
Classic Japanese cheesecake recipes here.