Mushroom Salad with Yuzu dressing

Ingredients:

White fungus

Shiitake mushrooms (fresh/rehydrated, without stalks)

Milke Mushrooms

Button Mushrooms

Butter

Salt

Sugar

Black pepper

Boil all the mushrooms and white fungus together till cooked. Strain the water out.

Toss the boiled fungi in butter, salt, a little sugar, and little black pepper.

When serving, mix the mushrooms with the yuzu dressing given before and serve

Yuzu Dressing

This is a very tasty lemon flavoured salad dressing, used in a mushroom salad that will follow. Also can be used for other things.

Lemon juice: 4 tbs / 1/4th cup

5 tsp soya sauce

1/2tsp black pepper

1/2-1clove grated garlic

6 tsp olive oil

Yaki Tori

boneless chicken and leek pieces, skewered and grilled.

This is a fairly plain dish, the real flavour is in the sauce in which u dip the chicken and leeks, both before grilling and after

Sauce:

1 apple, halved

1 leek

250 gm honey

200 gm sugar

300 ml mirrin

300 ml cooking sake

a few spoons of potato flour

water as needed

1 whole chicken, cleaned

Boil all of this for 8-10 hours till all the meat and everything just kinda falls off into the sauce.

Strain and use the sauce.

Corn and cheese Krokke(???)

Ingredients:

Jalapenos

Sweet corn off the cob.

Butter

Salt

Boiled and mashed potatoes

Cheese(Preferably standard mozzarella, shredded)

Breadcrumbs

Beaten Egg

Maida/cornflour

(for breadcrumbs, cut bread slices into quarters and grind in a mixer/blender)

Prep:

Remove the seeds from the jalapenos, chop them finely.

Chop up the sweet corn into medium sizes

Mix the jalapenos and corn with a little butter and salt

Mix this with the mashed potatoes, so that the corn and jalapenos are properly mixed.

form small balls of this mixture, a little smaller than golf balls.

Stuff them with a little shredded cheese, and close it up.

Coat lightly with maida

Coat it with the beaten egg lightly, and roll in the breadcrumbs.

Fry till golden brown.

Asparagus in Peanut sauce

Note: I forgot to mention this earlier, but since all these are restaurant recipes, the quantities are not fixed since the ingredients are prepped beforehand and used as needed. So You will need to fix quantities according to your personal taste, and also account for variations in taste of ingredients. Also, taste each ingredient separately beforehand for all dishes, so that you know what needs to be added more or less.

Ingredients:

Asparagus stalks

peanuts

kikkoman soya sauce

hondashi powder

fresh crushed black pepper

cooking sake

mirrin

sesame oil

Prep:

Boil and chill the edible parts of asparagus and break them into inch long pieces

Wash peanuts, roast, chill and grind them.

Put the asparagus into a bowl and add some roasted ground peanuts, a spoon or so of the soya. Add a few pinches of hondashi, sprinkle some black pepper. add a spoor or so each of the sake, mirrin and sesame oil. Mix together well so that the asparagus is properly coated with the mixture. Obviously, u will have to use your judgement on the quantities, but this should give you a basic idea, i hope. Its been a while since i made this.

Mix well and serve.

Sushi Rice

This is the recipe for sushi rice i'd gotten from Tetsuma's. I will be uploading whatever recipes i have from both restaurants one by one. Most don't have specified quantities, its kinda to taste n a judgement call. Whatever you find tastier basically. And some like this one, have gigantic portions that need to be scaled down. Also none of these portions are exact anyway, its still a judgement call from time to time based on how much water a particular variety of rice is soaking up.

Here is sushi rice:

Cook 1 kg rice in an equal quantity of water and let cool slightly, but should still be fairly warm.

Note: Use japanese sticky rice for this, or any other similar short grain rice, as the stickiness is essential and cannot be obtained with basmati and other long grain rice.

Sushi Vinegar: This can be store bought or Made at home

1.5 L rice vinegar

900 grams sugar

230 grams salt

Mix it all together till dissolved.

Now there will probably be vinegar left over, even for 1 kg rice, so u can store it n use it again. Dont mix all the vinegar into the rice at once but rather little by little, stirring the vinegar into the rice with a wooden spatula. Keep tasting the rice at regular intervals to keep track of how much more vinegar is needed based on the texture and taste.

Store the excess vinegar for later use.