Japanese Home Meals | Yakiniku, Aji Chirashi Sushi & Cheesecake #155

Enjoy a seasonal meal featuring horse mackerel chirashi sushi, simmered fried koya tofu perfect for meal prep, and crispy squid with garlic sprouts 😋
This week’s table is full of fresh, in-season flavors ✨

[Stir-Fried Spring Cabbage & New Onion Miso Soup]
Spring cabbage: 1/8 head
New onion: 1/2
Snap peas: 5
Thinly sliced pork belly: 150 g
Dashi stock: 700 ml
Miso: 1 1/2 tbsp

[Kozuyu-Style Shirataki Soup]
Shiitake mushrooms: 2
Carrot: 1/3
Shirataki noodles: 180 g
Mixed mountain vegetables (boiled): 100 g
Grilled wheat gluten (yaki-fu): 1 handful
Canned scallops: 1 can (70 g)
Dashi stock: 600 ml
Sake: 2 tbsp
Mirin: 2 tbsp
Soy sauce: 3 tbsp

[Nira & Koya Tofu Worcestershire Simmer]
Koya tofu (freeze-dried tofu): 3 pieces
Chinese chives: 4 stalks
Potato starch: as needed
Dashi stock: 200 ml
Mirin: 2 tbsp
Soy sauce: 1 tbsp
Worcestershire sauce: 1 tbsp
Sesame oil: as needed

[Horse Mackerel & Radish Chirashi Sushi]
Radishes: 2
Myoga shoots: 1
Sashimi-grade horse mackerel: for 2 fish
Sansho leaves: 6

*Sushi rice
Rice: 1 cup
Water: 170 ml
Sugar: 1 tbsp
Salt: 1/4 tsp
Rice vinegar: 3 tbsp

[Spring Root Vegetables in Sweet Vinegar Dashi]
New onion: 1/2
New potato: 1
Carrot: 1/2
Bonito flakes: 5 g
Sugar: 1/2 tbsp
Apple cider vinegar: 1 tbsp
Soy sauce: 2 tbsp
Hot water: 200 ml

[Radish Pickled with Sansho Soy Sauce]
Radishes: 4
Sansho leaves: 10
Sugar: 1 tsp
Soy sauce: 3 tsp

[Garlic Chives & Squid Black Pepper Stir-Fry]
Garlic chives: 10 stalks
Squid: 2
Potato starch: 2 tbsp
Rice oil: as needed
Mirin: 2 tbsp
Soy sauce: 1 1/2 tbsp
Black pepper: a little generous amount
Shredded chili threads: a little

[Coconut No-Bake Cheesecake with Mango]
*Base
Graham crackers or biscuits: 80 g
Unsalted butter: 40 g

*Coconut cheesecake filling
Cream cheese: 200 g
Granulated sugar: 80 g
Coconut milk: 120 ml
Heavy cream: 100 ml
Powdered gelatin: 8 g
White wine: 30 ml
Heavy cream: 100 ml
Cane sugar: 2 tsp

Mango: as needed
Mint leaves: as needed

[Snap Peas & Wood Ear Mushroom Yakiniku-Style Stir-Fry]
Snap peas: 10
Wood ear mushrooms: 6
Thinly sliced beef belly: 300 g
Garlic: 1 clove
Ginger: 1 piece
Sake: 1 tbsp
Mirin: 1 tbsp
Soy sauce: 1 1/2 tbsp
Gochujang: 1 tsp
Sugar: 1 tsp
Toasted sesame seeds: a pinch

[Shiitake Stuffed with Tuna Mayo & Myoga]
Shiitake mushrooms: 4
Myoga ginger: 1
Canned tuna: 1 can (70 g)
Mayonnaise: 2 tbsp
Soy sauce: a little
Black pepper: a little

[Cabbage Chinese-Style Soup]
Cabbage: 1/8 head
Dried wakame: 1 handful
Water: 500 ml
Salt: a pinch
Chicken soup base (Shantan): 1 tsp
Soy sauce: 1 tsp
Chili oil: a little

[Cabbage & Chicken White Wine Steam]
Cabbage: 1/4 head
Chicken thigh: 1
Salt and pepper: a pinch
White wine: 50 ml

[Pork & Ginger Coconut Soup]
Thinly sliced pork belly: 150 g
Ginger: 1 piece
Chili pepper: 1
Cilantro: about 2 stalks
Water: 200 ml
Coconut milk: 300 ml
Salt: a pinch
Chicken stock granules: 2/3 tbsp
Fish sauce: 1/2 tbsp
Lemon: 2 wedges

[Soy Sauce Flavored Hummus]
Chickpeas: 230 g
Garlic: 1 clove
Salted butter: 10 g
Olive oil: 1 tbsp
Soy sauce: 1 tsp
Sesame paste: 1 tbsp
Unsweetened peanut butter: 1 tbsp
Cumin seeds: as needed
Paprika powder: as needed
Cayenne pepper: as needed
Dill: as needed

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