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

Panna Cotta

Makes ~6 medium servings

Ingredients:
2 cups heavy cream (~2 small cartons)
1 cup milk
1/3 cup sugar
1 1/2 tsp vanilla extract
gelatin
berries & sugar

Directions:

1. Bring cream, milk, and sugar to just over a boil, stirring
2. Remove from heat and add gelatin and vanilla
3. Divide mixture and cool for at least 4 hours
4. Make berry compote and whipped cream for decoration

Japanese Cheesecake

Makes one 9" cheesecake

Ingredients:
250g cream cheese
50g unsalted butter
100ml milk

60g cake flour
20g cornstarch
1/4 tsp salt
1 tbsp lemon juice

6 egg whites
140g sugar
1/4 tsp cream of tartar

Directions:

1. Melt cream cheese over a double boiler
2. Add butter and milk, and cool the mixture
3. Fold in flour, cornstarch, salt, egg yolks, and lemon juice
4. Whip egg whites, and add cream of tartar and sugar
5. Fold meringue into cheese mixture
6. Grease and line 9" pan, and cover outside with aluminium foil
7. Bake in a water bath

Swiss Meringue Buttercream

Portion: 12 cupcakes

Ingredients:
2 egg whites
3/4 cup sugar
172g unsalted butter

Directions:

1. On a double boiler, whisk together egg whites and sugar until smooth and reaches 140°C
2. Taking the bowl off the heat, whisk immediately until cool and stiff peaks form
3. While whisking, incorporate butter, one small piece at a time

Vanilla Cupcakes

1. Whisk together dry ingredients
2. Whisk (electric) eggs and sugar until incorporated
3. Add vanilla extract and oil
4. Alternate adding in the dry ingredients and buttermilk until all incorporated