Snapper rice
Ingredients:
450 g rice, rinsed
600 ml water
1 small piece of ginger, julienned
200 g frozen snapper, defrosted
1/2 teaspoon salt
1 tablespoon cooking sake
1 tablespoon soy sauce
2 tablespoons shirodashi

Steps:
In a rice cooker or pot, combine rinsed rice, water, shirodashi, soy sauce, cooking sake, and salt.
Add julienned ginger and place the snapper on top of the rice.
Cook as you normally would for rice.
Once done, gently mix the rice, breaking the snapper into flakes.
Serve hot and enjoy the delicate flavors of snapper rice!

Salad
Ingredients:
1 cucumber, sliced
Lettuce, torn into bite-sized pieces
1/2 red onion, thinly sliced and soaked in water for 10 minutes
100 g cherry tomatoes, halved
1 can tuna, drained
2 tablespoons Kewpie mayonnaise
Pepper (to taste)

Steps:
Soak red onion slices in water for 10 minutes, then drain well.
In a bowl, combine cucumber, lettuce, soaked red onion, cherry tomatoes, and tuna.
Add Kewpie mayonnaise and pepper. Toss gently to mix.
Serve fresh and enjoy!

Miso soup
Ingredients:
450 ml water
1 packet dashi
Dry seaweed
3 tablespoons miso
150 g tofu, cubed
Spring onion, sliced

Steps:
Boil water in a pot and dissolve the dashi packet.
Add dry seaweed and tofu, simmering for a few minutes.
Lower the heat and dissolve the miso gently. Do not boil after adding miso.
Garnish with sliced spring onion and serve hot.

Steak
Ingredients:
1/2 onion, grated
2 cloves of garlic, grated
3 tablespoons soy sauce
2 tablespoons mirin
3 scotch fillet steaks
Pepper (to taste)
1 tablespoon butter

Steps:
Season steaks with pepper.
Heat butter in a pan and cook steaks to your preferred doneness. Remove and let rest.
In the same pan, combine grated onion, grated garlic, soy sauce, and mirin. Simmer for 1-2 minutes to create a sauce.
Pour the sauce over the steaks and serve hot.