of 1 head of green cabbage • water in pot to fill just under steamer basket • avocado, canola, or vegetable oil, or to taste • furikake (Japanese rice seasoning) of your choice or to taste
white bread, cut into 8 triangles • small eggs, beaten • tbsp, or more, Furikake (I use the Mishima brand) • Cilantro, chopped (optional) • White pepper (to taste) • Sesame oil (to taste)
‘Katsuobushi’ Flakes *I used the type called ‘Hanakatsuo’ • Soy Sauce • Mirin *OR 2 tablespoons Sake (Rice Wine) and 2 teaspoons Sugar • *Note: Add extra Sugar to suit your taste • Toasted Sesame Seeds
‘Hana Katsuo’ (Bonito Flakes) that’s been used to make Dashi Stock *10g before used • to 5g) Unused ‘Katsuobushi’ (Finer Bonito Flakes) • Mirin • Soy Sauce *alter the amount • Sugar *optional, alter the amount • Toasted Sesame Seeds • Toasted Nori *shredded OR torn into small pieces
Mackerel *canned in brine, OR cooked fresh fillets • *Note: Today I used 2 x 125g cans and had 160g Mackerel meat • Salt *only if required • Oil • small piece Ginger *finely chopped • Sake (Rice Wine) • Soy Sauce • Sugar • Toasted Sesame Seeds • Toasted Nori *torn into small pieces
furikake (see recipe for homemade version) • popcorn seeds • Seaweed flakes of your choice • miso • butter • Japanese rice crackers (black rice crackers are nice)
white sesame seeds • black sesame seeds • Nori seaweed • Aonori seaweed (or seaweed of your choice) • your choice of sugar (optional) • avocado • lime • sesame oil • tamari • Shichimi Togarashi • little wasabi or pickled ginger (optional)