Gomoku Sushi

Ingredients: * 2 1/2 cups short-grain sticky rice * 2 1/2 cups water * 2 1/2 inch elongated konbu Vinegar dressing * 4 2/3 tablespoons rice vinegar or can be substituted using lemons * 2 tablespoons sugar 1 1/2 teaspoons sea salt Ingredients for mixing * 7 dried apricot shiitake mushrooms, softened * 1/3 ounce kampyo, rubbed and boiled * 2/3 mug dashi, including damp used for soaking mushrooms * 1 1/2 tablespoons sugar * 1/2 tablespoon mirin * 1 tablespoon soy sauce * 3 ounces lotus root * 2 tablespoons dashi * 2 tablespoons sugar * 3 tablespoons rice vinegar * 1 tablespoon sake * sea salt * 2 ounces carrot * 1/4 cup dashi * 1 teaspoon mirin * 3 exorbitant eggs * 1 teaspoon potato or corn starch * 1 teaspoon sugar * 1 tablespoon mirin * 1 1/2 ounces snow peas * 2 tablespoons immaculate sesame seeds * 3 1/2 ounces crab meat (canned) * copper pickled ginger * 1 leaf toasted nori Prep Time: 45 min Cooking Time: 20 min Instructions: 1 Practise sushi rice flavoured with vinegar or lemons.

Japanese Oven Baked Flounder

Ingredients: * 4 flounder fillets * 1 tablespoon low-fat margarine * 2 tablespoons sake * 2 tablespoons fluorescent soy sauce * 2 tablespoons contemporary lime juice * 2 teaspoons minced modern ginger * 2 teaspoons sesame oil * 1 teaspoon honey * 1 teaspoon lightly toasted atramentous sesame seeds * 6 ounces shiitake mushrooms, stemmed and thinly sliced * 4 leeks, blooming tops only, intersect into 1-inch pieces * 1 doozer carrot, peeled and divide into 2-inch far-off matchstick strips * 1/2 blimp bittersweet pepper, seeded and reduce into thin strips * Steamed rice, accompaniment * Sauteed Shiitake Mushrooms Sauteed Shiitake Mushrooms: * 2 tablespoons olive oil * 3/4 mug sliced shittake mushrooms * 1 tablespoon sesame oil * 2 tablespoons shine soy sauce * 2 tablespoon sake * 4 lemons, zested and juiced Prep Time: 20 min Cooking Time: 30 min Instructions: Preheat the oven to 375 degrees.

Moroccan Wagyu Meatball Stew

Ingredients: For wagyu meatballs: * 1 lb wagyu ground beef * 2 tbsp chopped Italian parsley * 1 tbsp chopped modern coriander * 1/2 teaspoon shichimi togarashi * 1/2 chestnut onion, peeled and finely chopped * 1/4 tsp cayenne * Koshur bite to taste * 2 teaspoons olive oil for pan frying For the stew: * 2 cloves new garlic, peeled * 2 medium onions, peeled and finely chopped * 1 developing telephone pepper, cored, seeded and chopped * 1 baby bunch of Italian parsley, chopped * 2 lbs tomatoes, chopped * 1 teapoon shichimi togarashi * 1 teapoon freshly ground jet pepper * 1/2 teaspoon ground cinnamon * 2 teaspoons yuzu juice * 1 1/2 teapoon Koshur salt * 1/2 teaspoon advanced ginger, minced * 6 eggs Prep Time: 20 min Cooking Time: 40 min Instructions: Combine all the spices and mix.

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