Bamboo shoot rice
Ingredients:
450 g rice, rinsed
200 g bamboo shoot, thinly sliced
3 tablespoons shirodashi
3 tablespoons soy sauce
3 tablespoons mirin
600 ml water

Steps:
Combine rinsed rice, shirodashi, soy sauce, mirin, and water in a rice cooker or pot.
Add sliced bamboo shoot on top of the rice.
Cook as you normally would for rice.
Once done, gently mix the rice to combine flavors.

Miso soup
Ingredients:
450 ml water
1 packet dashi
200 g frozen clams
Wakame seaweed mix
3 tablespoons miso
Spring onion, sliced

Steps:
Boil water in a pot and dissolve the dashi packet.
Add frozen clams and cook until fully heated.
Stir in wakame seaweed mix and simmer briefly.
Lower the heat and gently dissolve the miso. Do not boil.
Garnish with spring onion and serve hot.

Salad
Ingredients:
1 cucumber, sliced
1/2 lettuce, torn into bite-sized pieces
1/4 cabbage, thinly sliced

Steps:
Combine cucumber, lettuce, and cabbage in a large bowl.
Serve as a fresh, crisp side dish to accompany karaage.

Karaage
Ingredients:
3 cloves of garlic, grated
1 small piece of ginger, grated
3 tablespoons soy sauce
2 tablespoons cooking sake
1 teaspoon sugar
A pinch of salt
300 g chicken thigh, cut into bite-sized pieces
Potato starch (for coating)
Oil (for frying)

Steps:
In a bowl, mix garlic, ginger, soy sauce, cooking sake, sugar, and salt to make a marinade.
Add chicken thigh pieces to the marinade and let sit for 15-20 minutes.
Coat the marinated chicken evenly with potato starch.
Heat oil in a deep pan or fryer to 170–180°C. Fry chicken in batches until golden brown and cooked through.
Drain on paper towels and serve hot.