Tanalei

For the Nanbansu Marinade and Dip: • rice vinegar (120ml) • mirin (120ml) • soy sauce (60ml) • sugar (1 3/4 ounces; 50g) • For the Chicken Skewers: • boneless skinless chicken breast and/or thighs (450g), cut into 1 1/2- to 2-inch pieces • Shichimi togarashi or yuzu kosho, for serving (optional; see note)

dashi • soy sauce • mirin • daikon, peeled thickly, so you can see the radish's translucent flesh • -inch piece ginger (about 1 ounce), peeled

fresh ground beef chuck (about 80% lean) • Kosher salt • shichimi togarashi (see note) • thinly sliced scallions • recipe Teriyaki Sauce (I strongly advise homemade over any store-bought brand) • soft hamburger buns • mayonnaise, preferably Japanese-style • finely shredded green cabbage

bone-in, skin-on chicken pieces • kosher salt • garlic powder • barbecue sauce • Equipment • Rimmed bakin-sheet • Aluminum foil • Measuring cups and spoons • Brush • Small saucepan

yellow onions (4 to 5 large onions) • extra-virgin olive oil or melted butter • salt • Equipment • Chef's knife • Cutting board • -quart to 6-quart slow cooker

unsalted butter • large egg yolks • freshly squeezed lemon juice • salt • cayenne pepper (optional) • Equipment: • Blender

olive oil • yellow or red onions (about 2 large onions), sliced into half moons • beef brisket • Coarse kosher salt and freshly ground black pepper • garlic, minced • beef broth • Worcestershire sauce • soy sauce (or tamari, if gluten-free)

ketchup • Worcestershire sauce • soy sauce • mirin • sugar • Dijon mustard • garlic powder

mirin • sake • soy sauce • dashi • sugar • sirloin beef, sliced into 1/4- to 1/8th-inch strips • firm tofu, cut into 1-inch cubes • mushrooms, sliced (shiitake, portabello, button, enoki or a variety) • yellow onion, sliced into thin rings • scallions, cut into 2 inch pieces • small head bok choy or napa cabbage, leaves cut into 1- to 2-inch segments • short grain rice •

For the Tare Sauce: • mirin • soy sauce • sake • dark brown sugar • sherry vinegar • medium cloves of garlic, smashed and peeled • scallions, roughly chopped • piece of ginger, sliced • whole black or white peppercorns • For the Meatballs: • ground chicken thighs •

cooked short-grain white rice, or 2 cups white rice and 1 cup brown rice • soy sauce for glazing

soy sauce • Mirin • Worcestershire sauce • canola oil • onion, thinly sliced • pork, thinly sliced • shredded cabbage • large carrot, end trimmed, peeled, cut into matchsticks • fresh or frozen udon • scallion, chopped • bonito flakes • togarashi

warm 2% milk (70° to 80°) • large egg, lightly beaten • butter, softened • sugar • salt • all-purpose flour • active dry yeast • egg wash: • large egg • water • Italian seasoning, optional

warm water (110 degrees F/45degrees C) • white sugar • package bread machine yeast (2-1/4 teaspoons) • melted butter • oil (can use 4 tablespoons of oil or melted butter) • white bread flour • salt

warm water • honey • olive oil • salt • sugar • dry yeast (I used bread machine yeast) • bread flour

flour • whole milk • vanilla extract • salt • unsalted butter, softened • granulated sugar

chicken (shredded if pre-cooked) cut into strips if raw • rice wine vinegar • soy sauce • chicken broth or vegetable broth • sesame oil • ground black pepper • cornstarch • uncooked Lo Mein Noodles • minced fresh ginger root (you can use dry as well but it wont be as powerful in flavor) • minced garlic • fresh shiitake mushrooms, stemmed and sliced • green onions, whites and greens chopped •