Matcha Red Bean Bread
Makes 2 loaves or 6 braids.

Ingredients:
400g bread flour
27g sugar
5g salt
8g yeast
293g warm milk
40g butter, room temperature
6g matcha powder
red bean paste

Directions:

1. Make wells in bread flour and add sugar, salt, and yeast. Mix.
2. Add milk and mix until the dough comes together.
3. Incorporate butter and continue kneading for 15~20 minutes.
4. Create matcha paste by adding a small amount of water to the matcha powder.
5. Split dough into two and incorporate matcha paste into one.
6. Let ferment for ~1 hour.
7. Remove air bubbles and let sit for 15 minutes.
8. Shape the dough and add red bean, then ferment for 40 minutes. Bake.*

Character Cookies


Ingredients:
150g unsalted butter, room temperature
100g powdered sugar
1 egg, room temperature
250g cake flour
pinch of salt
1 tsp vanilla extract

Directions:

1. Mix together butter and sifted powdered sugar
2. Whisk in egg until incorporated
3. Add salt and vanilla
4. Sift flour and cut until dough comes together
5. Add colouring
6. Let sit in fridge for an hour
7. Create character and freeze
8. Cut roll into 0.7 cm per cookie and bake

Oven:
170 degrees C
15-20 minutes

Note: to make brown colour, mix 2 tbsp cocoa powder with some hot water

Adapted from: https://www.youtube.com/watch?v=3xWpo4kt_z8&t=114s

Mirror Glaze

1. Heat the sugar, condensed milk, and 150 ml water over medium low heat
2. Mix gelatin in 125 ml water and leave to swell
3. When mixture begins to simmer, remove from heat and stir in gelatin mixture until dissolved
4. Pour hot mixture on top of white chocolate and leave to melt for several minutes
5. Whisk mixture until incorporated
6. Add food colouring
7. Cool until 90 degrees C 
8. Pour on frozen cake

Pistachio Ice Cream

Ingredients:
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk
4 egg yolks
1 cup whipping cream
3/4 cup chopped pistachios

Directions:

1. Finely grind 1 cup pistachios and 1/4 cup sugar
2. Add pistachios to milk and bring to a boil
3. Whisk together egg yolks and 1/2 cup sugar
4. Gradually whisk in the hot milk mixture
5. Return to saucepan over low heat and stir constantly until custard thickens, about 10 minutes*
6. Strain into bowl and chill until cold
7. Stir in whipping cream and chopped pistachios
8. Process in ice cream machine

Misoyaki Cod

Ingredients:
4 black cod fillets
1/4 cup sake
1/4 cup mirin
4 tbsp white miso paste
3 tbsp sugar

Miso marinade:

1. Bring sake and mirin to a boil until alcohol evaporates, ~30 seconds
2. Turn heat to low and add miso paste, whisking until incorporated
3. Turn heat back to high and add sugar, whisking until dissolved (this step happens quickly)
4. Remove from heat and cool to room temperature

Goguma Jorim

Ingredients:
1 sweet potato, ~1 lb
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp brown sugar
3 cloves minced garlic
sesame seeds

Directions:

1. Peel and cube sweet potato
2. Heat olive oil and sweet potato over medium-high heat until edges become less opaque
3. Add soy sauce, brown sugar, garlic, and water to just under the top of the potatoes
4. Simmer until softened, about 15 minutes
5. Plate and garnish with sesame seeds

Matang

Ingredients:
1 big sweet potato (~1 lb)
oil for frying
1 tbsp vegetable oil
1/4 sugar

Directions:

1. Peel sweet potato and cut into chunks
2. Fry until soft
3. Heat sugar and oil in pan over medium heat until sugar begins to melt
4. Lower heat and simmer until melted, ~7-8 minutes (don't stir)
5. Coat sweet potato in sugar and transfer onto parchment paper