Marinate chicken in soy sauce, ginger, garlic, and sake. Coat with cornstarch, fry until crispy. Serve with lemon wedges and dipping sauce.
Sauté onions, carrots, and potatoes. Add beef or chicken, curry roux, and water. Simmer until vegetables are tender. Serve over steamed rice.
Fill dumpling wrappers with a mixture of ground pork, cabbage, and garlic. Fold and seal. Pan-fry until crispy, then steam with water. Serve with soy-vinegar sauce.
Shape steamed rice into triangles or balls. Fill with pickled plum, tuna mayo, or salmon. Wrap with a sheet of nori for extra flavor.
Serve silken tofu cold, topped with soy sauce, green onions, grated ginger, and bonito flakes. Garnish with a touch of sesame oil
Simmer thin beef slices, tofu, mushrooms, onions, and cabbage in a soy-sugar broth. Serve hot with a raw egg dip for richness.
Dip shrimp in flour, egg, and panko breadcrumbs. Fry in hot oil until golden. Serve with tempura dipping sauce and grated daikon for extra flavor.