1Slice meat into 1cm strips. Peel burdock and thinly shave. Put burdock into water to remove bitterness. Remove from water and drain. Cut carrot into thin strips.
2Heat oil in a frying pan and stir fry the meat. Add burdock、carrot and A. Simmer for 2 to 3 minutes. Separate the liquids and solids and set aside to cool.
3In a rice cooker, add rice, water and the liquids and mix. Top solids and cook rice as usual.
4Once the rice is cooked, add ginger and mix well. Sprinkle green onion when serving.
Nutritiously balanced side dish
miso soup with tofu and seaweed
Nutritional Value: Each recipe is for 5 people, with nutritional value calculated for individual servings.
1Tie the beef with kitchen twine and rub salt, pepper and garlic all over the meat. Cut the onion, carrot and celery in a fine strip.
2Heat the olive oil in the frying pan. On medium high heat, sear each side of the meat for a total of 5 minutes.
3Spread A around the meat and drizzle red wine. Turn the heat to low and put a lid over the pan. Cook for 10 minutes, occasionally turning the meat.
4Turn off the heat and remove the meat onto an aluminum foil and wrap it. Put the wrapped meat in a plastic bag and wrap it again with a kitchen towel. Let it sit for 40 minutes.
55. For the sauce, add soy sauce and crumble the consomme cube in the leftover content of the pan and cook for 3 to 4 minutes. Run it through a coarse strainer.
6Remove the kitchen twine from the roast beef, cut it into 5-6mm slices. Serve it with watercress, sauce and grated wasabi.
Nutritiously balanced side dish
mashed potatoes
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
1Peel carrot and cut into 8cm thin strips. Cut root of enoki mushroom and break into smaller bunches by hand. Slice green onion into 8cm.
2Place meat onto cutting board vertically and sieve the starch onto it. Separate vegetables into 6 portions (or same number as slices of meat). Place vegetables on the nearer end of the meat and roll tightly.
3Coat meat in starch making sure all surfaces are coated.
4On a frying pan, heat oil on medium heat. Place the rolls on the pan with the seam line facing down. Cook until all surfaces are lightly brown. Sprinkle rice wine and put the lid on. Steam for 3 to 4 minutes.
5Add A and boil down while slowly shaking the pan. To finish, sprinkle the juice of grated ginger all over meat.
6Cut into bite size pieces and serve.
Nutritiously balanced side dish
radish and cucumber with sesame vinegar sauce
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
1Cut meat into bite size and season with salt and pepper. Thinly slice onion and garlic. Cut carrot and celery into 5cm sticks. Cut cabbage into 5cm squares, and potato into bite size. Drain the can of beets.
2In a pressure cooker, heat oil and butter and cook the meat until colored. Add onion and garlic and saute. Add water, red wine and cover with lid. Once the steam starts to come out, pressure cook for 15 minutes.
3Allow pressure to release naturally. Add A and the vegetables. Cover with lid and pressure cook for another 10 minutes.
4Once the decompressed, add B and simmer for 10 minutes.
5Serve in a bowl with some sour cream on the side.
Nutritiously balanced side dish
whole wheat bread and coleslaw
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
onion, sliced and placed in water to remove bitterness
6
cherry tomato
pickles
parsley
A
1/4
grated onion
1 tbsp.
soy sauce and mirin or sweet rice wine, each
1 tsp.
balsamic vinegar
1Cut meat into 1cm cubes, and season with salt and pepper. Put in a plastic bag.
2Pound meat with a rolling pin until thin and wide. Remove meat from bag and place onto cutting board. Roughly chop to cut up the gristles. Mix in a bowl until sticky and make 3 patties out of the meat.
3In a frying pan, heat the oil and garlic on low heat until fragrant. Turn up heat to medium-high and cook patties for two minutes while slowly moving the pan. Flip over and cook for another 2 minutes.
4Add butter and red wine then cover with lid and cook for 2 minutes. Add A and baste both sides then turn off heat.
5Separate the top and bottom bun and apply mayonnaise on the inner side of both buns. Create a burger by stacking lettuce, cooked patty and onion.
6Serve with cherry tomatoes, pickles and parsley on the side.
Nutritiously balanced side dish
French fries
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
1Put meat into a plastic bag and pound with a rolling pin until thin and wide. Season with salt and pepper.
2Mix A and dip meat. Lightly cover with breadcrumbs.
3In a frying pan, heat oil. (Oil should be above 1cm from bottom of pan.) Add the meat and fry for a minute until crisp, without touching. Flip over and lower heat. Fry until golden and crisp.
4Cut into bite sizes and serve with baby leaves and lemon on the side.
Nutritiously balanced side dish
vegetable soup
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
1Cut meat into large bite size and season with salt and pepper. Coat with flour. Cut potato, carrot and onion into large bite size. Remove dirt from mushroom. Smash garlic. Cut broccoli into florets and Blanche.
2In a heat resistant container, add carrot and 1 tsp. water. Cover loosely with plastic wrap and microwave for 1 minute at 600W. Add potato and microwave for another minute.
3In a frying pan, melt butter and saute garlic and meat. Add onion. Once onion starts to brown, add A. Move content into heat resistant container, cover loosely with plastic wrap and microwave for 10 minutes at 600W. Move content to stew pot.
4Add remaining vegetables into pot and simmer for 10 minutes.
5Add B and simmer for another 10 minutes. Serve on plate with broccoli and finish by drizzling heavy cream.
Nutritional Value: Each recipe is for 3 people, with nutritional value calculated for individual servings.
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Set pressure cooker on cooking pot mode. On high heat, heat the olive oil and saute garlic until fragrant. Add meat, onion and mushroom.
Add A and put the lid on. Set to pressure cooking mode and cook for 20 minutes.
Once the pot has decompressed, remove the lid and add honey. Cook for another 7 to 8 minutes until it thickens.
Heat oil in a frying pan and stir fry the meat. Add burdock、carrot and A. Simmer for 2 to 3 minutes. Separate the liquids and solids and set aside to cool. 
In a rice cooker, add rice, water and the liquids and mix. Top solids and cook rice as usual. 
Once the rice is cooked, add ginger and mix well. Sprinkle green onion when serving.
Heat the olive oil in the frying pan. On medium high heat, sear each side of the meat for a total of 5 minutes.
Spread A around the meat and drizzle red wine. Turn the heat to low and put a lid over the pan. Cook for 10 minutes, occasionally turning the meat.
Turn off the heat and remove the meat onto an aluminum foil and wrap it. Put the wrapped meat in a plastic bag and wrap it again with a kitchen towel. Let it sit for 40 minutes.
5. For the sauce, add soy sauce and crumble the consomme cube in the leftover content of the pan and cook for 3 to 4 minutes. Run it through a coarse strainer.
Place meat onto cutting board vertically and sieve the starch onto it. Separate vegetables into 6 portions (or same number as slices of meat). Place vegetables on the nearer end of the meat and roll tightly.
On a frying pan, heat oil on medium heat. Place the rolls on the pan with the seam line facing down. Cook until all surfaces are lightly brown. Sprinkle rice wine and put the lid on. Steam for 3 to 4 minutes. 
Add A and boil down while slowly shaking the pan. To finish, sprinkle the juice of grated ginger all over meat.
On a frying pan, heat oil and garlic. Stir fry the meat from 1. Add butter and the remaining vegetables and saute. 
Add A, turn to low heat and cover with lid. Cook for 15 minutes.
In a pressure cooker, heat oil and butter and cook the meat until colored. Add onion and garlic and saute. Add water, red wine and cover with lid. Once the steam starts to come out, pressure cook for 15 minutes. 
Allow pressure to release naturally. Add A and the vegetables. Cover with lid and pressure cook for another 10 minutes. 
Once the decompressed, add B and simmer for 10 minutes. 
Place spring roll wrappers in a diamond position. Spread meat on the center of the wrapper and lightly apply A. Sprinkle 10g of shredded cheese.
Apply B around edges of the wrapper. Fold 5cm of both corner of the side inwards, and roll upwards to the top corner.
In a frying pan, heat the oil to 200 degrees Celsius, and fry the rolls. Oil should be about 1cm from the bottom of the pan.
Season one side of the pork with salt and pepper. In this order, layer pork, basil, prosciutto, basil, pork.
Coat 1 with flour. Dip in A mixture then cover with breadcrumbs. 
In a frying pan, heat oil. (Oil should be about 1 to 2cm from bottom of pan.) Fry until both sides are colored.
Cut meat into 1cm cubes, and season with salt and pepper. Put in a plastic bag.
Pound meat with a rolling pin until thin and wide. Remove meat from bag and place onto cutting board. Roughly chop to cut up the gristles. Mix in a bowl until sticky and make 3 patties out of the meat.
In a frying pan, heat the oil and garlic on low heat until fragrant. Turn up heat to medium-high and cook patties for two minutes while slowly moving the pan. Flip over and cook for another 2 minutes.
Add butter and red wine then cover with lid and cook for 2 minutes. Add A and baste both sides then turn off heat.
Put meat into a plastic bag and pound with a rolling pin until thin and wide. Season with salt and pepper. 
Mix A and dip meat. Lightly cover with breadcrumbs. 
In a frying pan, heat oil. (Oil should be above 1cm from bottom of pan.) Add the meat and fry for a minute until crisp, without touching. Flip over and lower heat. Fry until golden and crisp. 
Cut meat into large bite size and season with salt and pepper. Coat with flour. Cut potato, carrot and onion into large bite size. Remove dirt from mushroom. Smash garlic. Cut broccoli into florets and Blanche. 
In a heat resistant container, add carrot and 1 tsp. water. Cover loosely with plastic wrap and microwave for 1 minute at 600W. Add potato and microwave for another minute. 
In a frying pan, melt butter and saute garlic and meat. Add onion. Once onion starts to brown, add A. Move content into heat resistant container, cover loosely with plastic wrap and microwave for 10 minutes at 600W. Move content to stew pot. 
Add remaining vegetables into pot and simmer for 10 minutes. 
Add B and simmer for another 10 minutes. Serve on plate with broccoli and finish by drizzling heavy cream.
Heat pot and melt beef tallow (or oil). Spread 2-3 pieces of meat and sprinkle sugar. 
Cook until meat has completely browned, and sugar has caramelized. Add soy sauce and remove meat. Dip meat into raw beaten egg and eat. 
Add tofu, shirataki and the remaining vegetables and add half of A. 
Add mizuna and fu, then simmer. Add meat by spreading over the content and cook. Add rest of A and simmer.
In a small individual bowls, beat fresh raw egg. Dip cooked content into egg and eat. 
Marinate meat in A. Let it rest for 30 minutes, occasionally flipping it over.
Move meat to a heat resistant container and microwave for 3 minutes at 600W, without plastic wrap. Flip over and microwave for another minute.
Instantly wrap with aluminum foil and let it sit for 30 to 60 minutes.
Melt butter in a pan. Add the drippings from the meat in the heat resistant container and B. Boil down to make sauce.
Thinly slice roast beef. Garnish with watercress and ground wasabi. Finish by drizzling sauce.
Cut meat into 7mm strips. Season with salt and pepper, and coat with potato starch.
In a frying pan, heat oil to 160 degrees (Celsius) and quick fry the bell pepper, meat, and bamboo shoots in this order. Remove from oil.
Drain oil from pan and add vegetable oil. Saute A until fragrant. Add B and boil. Add C to thicken sauce.
Add the meat and vegetables and stir fry. Finish by drizzling sesame oil.
Cut meat into bite size. Season with A and rub in well. Thinly slice onion and paprika. Cut Chinese chive into 3cm.
In a frying pan, spread onion. Layer meat by thinly spreading on top of onion. Add paprika in same manner.
Sprinkle rice wine, cover with lid, and cook on medium heat. Once steam begins to rise, turn heat to low and steam for 10-15 minutes.
Remove lid and turn heat to high to boil down sauce. Add Chinese chives and lightly mix.
Season both sides of the meat with salt and pepper.
Heat oil on frying pan. On high heat, cook one side for about a minute and a half. 
Once meat has browned, reduce heat to low and cook for another minute and a half.
Flip over and repeat same process. 
Once meat has browned, reduce heat to low and cook for another minute and a half.
Turn off the heat. Let meat rest for about three minutes on frying pan. Remaining heat of pan will slowly cook through meat.
Heat oil in frying pan. Sprinkle sugar into pan and add meat, spreading it along the way.
Leave for 30 seconds, then stir fry. Remove from pan once meat has browned.
Using same pan, stir fry onion.
Once onion becomes clear, add the meat, rice wine, mirin, soy sauce and Japanese broth. 
Stir-fry, letting liquids evaporate. Serve on a bowl of rice. Top with egg yolk and baby greens.
Score a few areas of the fat on the meat. Season with salt and pepper on both sides.
Apply flour, egg, then panko in this order.
Heat oil to 180℃ and deep fry each side for 2minutes or until crispy. Remove from oil and drip excess oil off meat above the pan.
Let meat rest for a minute before cutting and garnishing. 