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Ikayaki

  • 4 ounce surume ika (squid)
  • ½ cup chopped head cabbage
  • 2 eggs
  • 2 cups flour
  • 2 cups water
  • 1 cup tonkatsu sauce, preferably Ikari brand
  • 1 cup Best Foods mayonnaise
  • 4 Tbsp. oil
  • 2 cups katsuobushi- dried, smoked tuna shavings
  • 2 cups agedama- crunchy bits of deep fried flour-dough
  • 4 tsp. aonori- green seaweed

For the batter: cut the squid into ¼ inch dices.  Put the squid, cabbage, eggs, and flour in a large mixing bowl.  Add water bit by bit; mix after each addition.  The batter shouldn’t be too dry and it shouldn’t be too wet and runny.  You may have to stop adding water or add a bit more to get the right consistency.

For the sauce: put the  tonkatsu sauce and mayonnaise in a bowl and mix well.  There are many different types of tonkatsu sauce and you may have your favorite.  I prefer to use the Ikari brand and also the Best Food mayonnaise.
 
To make pancake: put 1 tablespoon of oil in a non-stick frying pan and heat over medium heat.  Ladle about ½ cup of ikayaki batter into the pan.  Use a spatula to spread the batter evenly and thinly over the bottom of the pan.  Sprinkle ¼ cup of katsuobushi and ½ cup of agedama on the batter.  Press down the pancake with the spatula to make the pancake as thin as possible.  Turn the heat to medium-high and cook both sides until they are golden brown and crispy on both sides.  It will take about 3 minutes on each side.  Remove the pancake from the pan and put on a plate; cover to keep warm.  Repeat until you have used up all the batter.

Presentation:  Use a spatula to transfer a pancake to a serving plate.  Use a pizza cutter to cut it into 8 pieces.  Pour the tonkatsu-mayonnaise sauce over the pancake.  Sprinkle ¼ cup of the katsubushi and 1 teaspoon aonori over the pancake and serve.
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Seafood Risotto

Topping:
1 cup yamaimo (Japanese yam)
8 ounces ahi fillet
8 ounces salmon fillet
8 ounces unagi kabayaki (seasoned Japanese eel)
¼ cup green onions, finely sliced
4 ounces ikura (salmon roe- fish eggs)

Risotto:
4 Tbsp. butter
4 ounces enoki mushrooms
4 ounces shimeji mushrooms
2 cups cooked rice
2 cups teriyaki cream sauce, see recipe below
4 Tbsp. freshly grated parmesan cheese (optional)

Garnish:
4 tsp. masago
Microgreens or shreds of your favorite greens
Sriracha sauce (smooth chili paste) to taste

To make the topping:  peel the yamaimo and cut into ¼ inch dices.  The yamaimo can irritate your hands; you can wear rubber gloves or just hold the yamaimo with a paper towel when you are peeling and cutting it.  Cut the ahi and salmon into ¼ inch dices.  Remove the skin of the unagi kabayaki and cut the eel into ¼ inch dices.  Finely slice the green onions.  Rinse them under cold running water, drain, and set aside to dry.  Combine yamaimo, ahi, salmon, unagi, sliced green onions, and ikura.  Mix well, cover and store in the refrigerator.  

To make the risotto:  use a knife to remove the roots of the enoki and shimeji mushrooms.  Heat the butter in a frying pan over medium heat.  Add the mushrooms and sauté for a minute.  Add the cooked rice and teriyaki cream sauce.  Lower the heat slightly, cook, stirring until the rice is warm and sticky.  It will have the consistency of risotto.  This will take about 5 minutes.  If using parmesan cheese, sprinkle it over the rice and stir.  

Place the warm risotto into each bowl.  Top with the cold seafood mixture.  Place masgo and mircogreens in the middle of the risotto.  Pipe a narrow ribbon or a necklace of sriracha sauce around the bowl.  Serve at once.  

Teriyaki Cream Sauce:
1 tsp. butter
1 Tbsp. shoyu
2 Tbsp. mirin
4 Tbsp. heavy cream
Black pepper, to taste
Granulated garlic, to taste

Melt 1 Tbsp. of butter in a non-stick pan.  You can sauté your favorite mushroom in the same pan at this point if you like.  Add mirin and shoyu and mix.  Add heavy cream.  Now stir the sauce constantly with a heat-resistant spatula.  Heat should be on medium.  If it is too high, the sauce will burn.  Continue reducing the sauce.  As the sauce cooks, the color darkens.  Check the consistency of the sauce by dipping a spoon into it and lifting it out.  If the sauce coats the back of the spoon and it doesn’t all drip off, it’s ready.  Season to taste with pepper and granulated garlic.