One of my favorite things to order at a Japanese restaurant is Age Dashi Mochi and this is basically that same flavor but instead of mochi, we use eggplant!

Ingredients: 

• Eggplant
• 3 tbsp mirin
• 3 tbsp sake
• 3 tbsp soy sauce
• 1 cup dashi stock
• 1 tbsp sugar 
• Oil 
• Daikon (grated – top green part sweetest) 
• Ginger (grated) 
• Scallion for garnish 

1. Combine all ingredients for the broth then bring it to a boil then a low simmer. 
2. Bring 2 cups of oil to 320F (160C) 
3. Cut eggplant right before frying to avoid discoloration, cut in half vertically, then score the skin diagonally 
4. Soak in broth for at least 1 hour (store in fridge for up to 3 days)
5. Serve with grated daikon, thinly sliced scallions, sesame seeds, and more broth 

You’re going to need a tamagoyaki pan for this. You could do without but it’s not going to be a perfect rectangle. I got one off of amazon for under $20 and I think it’s really worth getting one because this is such a staple side dish to serve with any sort of Japanese home cooking. I use white soy sauce and dashi for color purposes but if you only have dark soy and dashi that’s okay.

Ingredients:

• 3 eggs
• 1 tbsp white dashi stock
• 2 tsp sugar
• 1 tsp mirin
• Pinch of MSG

1. Whisk all ingredients together well and strain.
2. On very low heat, apply cooking oil in an omelette pan or nonstick pan and wipe off excess oil. Add in 1/3 of egg mixture and when halfway cooked, roll forwards.
3. Reapply oil, add egg mixture, roll, repeat.
4. Let the omelette rest for a minute so the insides cook.

TIP: You can add anything in the middle, sometimes I like to do layers of nori, vegetables or meat.

Ingredients: 

• 1 box or bag of spinach 

Dressing: 

• 1 tbsp Soy sauce
• 1 tsp Sesame oil 
• 1 tsp Rice vinegar 
• 1 tsp Sugar 
• Pinch of MSG 
• Sesame seeds 
• Gochugaru if you want it to be a little spicy 

1. Blanch spinach for 30 seconds 
2. Dump into ice bath and squeeze out remaining water (try to be fast while doing this, the spinach can lose its nutrients if it sits in the ice bath for too long) 
3. Cut into chunks if needed 
4. Mix dressing with spinach and store in the fridge for up to 5 days

Ingredients: 

• 4 eggs 
• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 1 tsp sugar

1. While eggs boil (boil for 6 ½ min) bring marinade to a boil, whisk, and lower heat for 1 min. Set to the side and let cool completely. 
2. Add marinade into a plastic bag or container and add eggs. Lasts for up to 1 week. You can add water to the marinade if it’s not enough liquid but the egg won’t be as flavorful.

Ingredients: 

• 6-7 Carrots (I like the colorful ones)
• Can add julienned daikon as well

Brine: 

• 1 ½ cup boiling water
• ½ cup sugar 
• ¾ cup white vinegar 
• 4 tsp salt 
• Dash of fish sauce 
• Pinch of MSG 

1. Julienne or shave the carrots with a peeler 
2. Cover carrots in salt and sugar and let it sit for at least 30 min 
3. Rince carrots with water and squeeze out the water 
4. Pour brine over carrots and store in fridge for up to 2 months

These pickled tomatoes are inspired by a dish my grandmother used to make when I was a kid. The only main difference between her dish and mine is that she turns the brine into a jello to eat with the tomatoes. Either way, it’s a delicious, gourmet side dish that is super flavorful and will impress any guests you have over for dinner.

Ingredients: 

• Round medium sized tomatoes

Brine Ingredients: 

• 1 cup rice vinegar
• ½ cup dashi/fish sauce mixed in water 
• 4 tbsp sugar 
• 2 tbsp salt
• ½ tsp msg 

1. Cut an x into the bottom of the tomato and blanch for 10-15 seconds
2. Put tomatoes into an ice bath and peel the skin off 
3. Pour brine over tomatoes in a container and store in the fridge for up to 1 week 
4. Garnish with finely diced onion or parsley

If you don’t have pickled red onions in your fridge, you’re doing it all wrong. It’s so easy to make and goes with so many dishes.

Ingredients: 

• 1 red onion

Brine Ingredients:

• ½ cup of apple cider vin 
• 1 cup of water
• 1 ½ tsp salt 
• Black peppercorns
• 1 tbsp Sugar

1. Pour boiling water over thinly sliced red onions and let it sit for a bout a min or two 
2. Add brine and store in fridge after cooling for up to 1 month

These shishito pepper are beyond addicting. I made this 2 nights in a row and it goes perfectly with a little happy hour/afternoon drink 🙂

Ingredients: 

• Sesame oil 
• Soy Sauce 
• Garlic (grated)
• Ginger (grated) 
• Honey 
• Lime 
• MSG 
• Fried shallots 
• Peanuts 

Dressing: 

• Grated garlic + ginger 
• Juice of half lime 
• 1 tbsp of soy sauce 
• 1 tsp of msg 
• 1 tsp of honey 

1. Toss the shishito peppers in sesame oil and salt 
2. Air fry for 6 to 7 min at 390F
3. Toss in dressing 
4. Top with chopped peanuts , fried shallots, gochugaru