Ingredients:
450 g rice, rinsed
200 g frozen shrimp, defrosted
3 tablespoons Shiro dashi
3 tablespoons soy sauce
3 tablespoons cooking sake
600 ml water

Steps:
Combine rinsed rice, shirodashi, soy sauce, cooking sake, and water in a rice cooker or pot.
Place defrosted shrimp on top of the rice.
Cook as you normally would for rice.
Once done, gently mix the rice to distribute the shrimp evenly.

Miso soup
Ingredients:
1 carrot, thinly sliced
1 onion, thinly sliced
450 ml water
1 packet dashi
3 tablespoons miso
Green onions, sliced

Steps:
Boil water in a pot and dissolve the dashi packet.
Add carrot and onion, simmering until tender.
Lower the heat and gently dissolve the miso. Do not boil.
Garnish with green onions and serve hot.

Tsukemono pickles
Ingredients:
1 cucumber, thinly sliced
1/4 cabbage, thinly sliced
1 teaspoon salt
1 small piece of ginger, grated

Steps:
Combine cucumber, cabbage, and grated ginger in a bowl.
Sprinkle with salt and mix well.
Gently squeeze out excess moisture and serve immediately.

Tori Daikon
Ingredients:
1 daikon (Japanese radish), peeled and cut into large chunks
300 g chicken thigh, cut into bite-sized pieces
2 tablespoons cooking sake
2 tablespoons mirin
3 tablespoons soy sauce
1 teaspoon sugar
1 cup dashi (reserved from miso soup before adding miso)

Steps:
Place daikon chunks in a pot and pour in the reserved dashi. Bring to a simmer.
Add chicken thigh pieces to the pot and cook until lightly browned.
Stir in cooking sake, mirin, soy sauce, and sugar.
Simmer over low heat until the daikon absorbs the flavours and the chicken is tender.
Serve hot and enjoy the rich, savoury taste of Tori Daikon!

Nasu No Nibitashi
Ingredients:
2 eggplants, cut into pieces larger than bite-sized
1 small piece of ginger, grated
2 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
Green onions, sliced (for garnish)

Steps:
Heat olive oil in a pan and sauté the eggplant pieces until lightly browned and softened.
Add grated ginger, soy sauce, mirin, and sugar to the pan. Stir well to coat the eggplant.
Simmer on low heat for a few minutes until the flavours are absorbed.
Serve warm or chilled, garnished with green onions.