#172 Welcome Autumn | Mushroom Rice & Pork Rolls | Crispy Ume Inari

[Goya with Sweet Miso]
Goya (bitter melon): 1/2
Pork belly block: 200 g
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 3 tbsp
Soy sauce: 1 tbsp
Miso: 4-5 tbsp

[Clear Soup with Egg Tofu & Okra]
Egg tofu: 100 g
Okra: 3
Dashi: 500 ml
Sake: 1 tbsp
Salt: a little
Soy sauce: 1 tbsp

[Lightly Pickled Daikon with Sudachi]
Daikon: 250 g
Salt: 5 g
Sugar: 1 tsp
Sudachi zest: from 1 sudachi
Sudachi juice: from 1 sudachi

[Egg Rolls with Zucchini & Tuna Mayo]
Zucchini: 1/4

Canned tuna: 1/2 can (35 g)
Mayonnaise: 1 tbsp
Granulated dashi stock: a little
Salt: a little

Eggs: 2
Potato starch: 1 tsp
Sugar: 1/2 tsp
Salt: 2 pinches
Water: 2 tsp

[Miso Soup with Sweet Potato, Green Beans & Chicken]
Sweet potato: 1/2
Green beans: 4
Boneless, skinless chicken thigh: 1
Dashi: 600 ml
White miso: 1 tbsp
Miso: 1 tbsp

[Mixed Rice with Grilled Maitake & Sudachi]
Rice: 2 Japanese rice cups
Maitake mushrooms: 1 pack
Sesame oil: as needed
Mirin: 2 tbsp
Soy sauce: 2 tbsp
Water: 300 ml
Sudachi: as needed

[Teriyaki Pork-Wrapped Myoga]
Myoga ginger: 5
Thinly sliced pork belly: 10 slices
Salt and pepper: a little
Potato starch: a little
Sake: 1 tbsp
Mirin: 1 tbsp
Sugar: 1 tsp
Soy sauce: 1 tbsp
Rice oil: as needed

[Brown Sugar Inari Tofu Pockets]
Aburaage: 6 sheets
Dashi: 200 ml
Brown sugar: 3 1/2 tbsp
Salt: 1/2 tsp
Soy sauce: 2 tbsp

[Pizza with Fried Eggplant & Miso Tomato Sauce]
*Pizza Dough
Bread flour: 200 g
Sugar: 10 g
Salt: 4 g
Dry yeast: 3 g
Olive oil: 10 g
Lukewarm water: 150 ml

*Miso Tomato Sauce
Double-concentrated tomato purée: 200 g
Garlic: 2 cloves
Olive oil: as needed
Salt: a little
Miso: 1 tsp

*Toppings
Eggplants: 2
Olive oil: as needed
Salt: as needed
Green shiso leaves: as needed

[Red Shrimp Carpaccio]
Red shrimp (sashimi-grade): 6
Italian parsley: as needed
Sudachi: as needed
Salt and pepper: a little
Olive oil: as needed

[Cheese-Fried Okra & Mushrooms]
Okra: 4
Mushrooms: 6
Oil for frying: as needed

Egg: 1
Cake flour: 2 tbsp
Milk: 2 tbsp
Salt: a little
Grated garlic: 1 clove

Panko breadcrumbs: 1 1/2 cups
Grated Parmesan cheese: 2 tbsp

Salt: a little
Black pepper: a little

[Yatsuhashi-Style Ohagi]
Glutinous rice: 1 1/2 Japanese rice cups
Rice: 1/2 Japanese rice cup
Salt: a pinch
Water: 360 ml

Chunky red bean paste: 300 g
Black sesame paste: 2 tbsp
Sugar: 1 tsp

Brown sugar (kibi sugar): 1 1/2 tbsp
Salt: a pinch
Kinako (roasted soybean flour): 4 tbsp
Cinnamon powder: a little

[Dried Mushroom Soup]
Dried mushrooms: about 2 handfuls
Silken tofu: 150 g
Dashi: 700 ml
Sake: 1 tbsp
Salt: a little
Soy sauce: 1 tbsp

[Zucchini & Eggplant with Ume and Dried Whitebait]
Zucchini: 1/2
Eggplant: 1
Dried whitebait: 15 g
Toasted sesame seeds: 1 tsp
Umeboshi: 1
Salted kombu: 2 pinches
Sesame oil: 1 tsp

[Brown Sugar Inari Sushi with Walnuts]
Brown sugar inari tofu pockets: 12 pieces
Walnuts: 50 g
Sugar: 1/2 tbsp
Soy sauce: 2/3 tbsp
Toasted sesame seeds: a little

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

[Sweet Potato & Chicken Simmered with Butter and Soy Sauce]
Sweet potato: 1/2
Boneless, skinless chicken thigh: 1
Butter: 10 g
Sake: 2 tbsp
Mirin: 2 tbsp
Soy sauce: 2 tbsp

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