Directions
1Preheat a grill to high heat.
2Spray a sheet of foil about four times the size of the salmon with olive-oil spray.
3Rub the salmon with 1/2 Tbsp of the teriyaki sauce.
4Place the foil on a grill rack, then place the salmon on the foil.
5Grill for about 5 minutes per side, or until the salmon is light pink and no longer shiny throughout.
6Microwave the broccoli according to the package directions.
7Place the rice in a medium-size shallow bowl. Top with the salmon, then add the broccoli around the fish.
8Drizzle the remaining sauce over the top.

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Directions
1Thoroughly salt salmon, and set aside for 20-30 minutes. Rinse off salt. Grill salmon for approximately 5 minutes. When done flake with a fork.
2Cut nori into 1/2 inch strips.
3Boil 2 1/2 cups of water, and allow to cool. Add tea bags, and let steep for 1-3 minutes.
4Divide rice into 4 bowls. Place a fourth of salmon in each bowl. Drizzle 1 tsp of soy sauce in each bowl, along with 1/4 tsp of wasabi, if using. Garnish with nori strips.

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Directions
1Combine oils, ginger and pepper. Brush on steaks.
2Sprinkle with kosher salt.
3Marinate for 30 minutes.
4Combine sugar, water, rice vinegar, soy sauce and ginger.
5Stir to dissolve.
6Bring to boil on high heat and reduce until syrupy, about 15 minutes.
7Make a apste of the wasabi powder and the water.
8Whisk in wasabi paste.
9The glaze should be used at room temperature.
10Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
11Use either a squeeze bottle or a fork to streak glaze over fish.

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Directions
1Mix first 6 ingredients in a mixing bowl.
2Mix anywhere from 1/2 to all of sauce into ground beef and form patties to your desired size.
3Fry or grill patties as you would for any burger you would make.
4Serve on sandwich buns or rolls.
5You can also freeze patties to be served at a later time. Use wax paper in between patties and store them in freezer bags.

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Directions
1Wash and drain rice for 30 minutes.
2Place rice, water and Konnbu in Electric Rice cookier and cook.
3When cooking period is over, let it rest in the rice cooker for 5 minutes, without opening.
4While the rice is cooking, combine all your Shari ingredients and whisk till ALL the sugar has dissolved.
5Take rice, transfer to wooden hanigiri (or bowl, if you dont have one, but results will not be as satisfying) and sprinkle shari onto the rice.
6Using a rice paddle, mix and toss the sushi rice in a side way cutting motion. As you do this, get someone to use a hand fan and fan your rice. Keep on mixing for around 10 minutes. Cover the Hanigiri or your bowl with a damp cloth as you get your other ingredients for sushi ready.

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Directions
1First combine the meat and the seasonings. Mix it with your HANDS. This is important. Then add in the rest of the vegetables. Mix it very very well WITH YOUR HANDS till it changes texture and cannot fall apart.
2Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
3Put the gyozas into a pan and fill the pan with BOILING WATER. The water must come up to half the height of the gyozas and no higher or lower. Cover and let boil/steam for 3 minutes EXACTLY.
4Open the lid and drain off excess water. Add vegetable oil and let it fry for only 1 and a half minutes. No longer, no shorter.
5Remove and serve :D.

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Directions
1In a 4- to 6-cup widemouthed jar, make sure it’s a jar you can seal, combine 1 bottle sake and 1 cup sliced fresh pineapple or sliced mango.
2Cover and put in refrigerator until sake has a subtle fruit flavor, about 1 week. Lift out fruit with a slotted spoon and discard.
3Serve cold-the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
4cook time is resting time.

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Directions
1Beat eggs in a bowl.
2Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.
3Heat little bit of vegetable oil in a square omelette pan on mid heat.
4Pour a scoop of egg mixture in the pan and spread over the surface.
5Roll the egg and move it the end of the top side.
6Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.
7Cook it until half done and roll the egg again so that the omelette becomes thicker.
8Repeat this process until the egg mixture is gone.
9When omelette is done, remove it from the pan and put on a bamboo mat.
10Using the mat, shape the omelette. Cut into 1-inch pieces.

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Directions
1Press tofu and cut into small cubes.
2Mince onion, garlic, and ginger root.
3Mix water, miso, sugar, sake, salt, and bouillon in a bowl.
4Heat oil in a wok and saute onion, garlic, ginger, and red pepper flake.
5Add ground pork in the wok and saute.
6Add miso mixture in the wok and bring to a boil.
7Add tofu and simmer on medium heat for 10 minutes.
8Mix cornstarch with 1 tbsp of water and pour into the wok.
9Stir carefully and pour sesame oil.
10Serve with rice or noodles and enjoy!

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Directions
1Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil.
2Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
3Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
4Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
5Remove from oven. Turn the pieces over and “”baste”" another layer of miso mixture over the pieces with a spoon.
6Broil 8-10 more minutes until browned and crisp.
7Sprinkle with sesame seeds if desired and enjoy!

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