Tsukemono-salad
Ingredients:
1 cucumber, thinly sliced
1/2 daikon, thinly sliced
1 carrot, julienned or thinly sliced
Salt
Shichimi chili (to taste)

Steps:
Place cucumber, daikon, and carrot in a large bowl. Sprinkle with salt and mix well.
Sprinkle shichimi chili over the vegetables and toss to combine.
Serve as a side dish or refrigerate for later use.

Chicken stir-fry
Ingredients:
1/2 eggplant, sliced
200 g chicken thigh, cut into bite-sized pieces
1/2 onion, sliced
Salt (to taste)
Pepper (to taste)
Potato starch
2 tablespoons sesame oil
2 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons ponzu

Steps:
Season chicken with salt and pepper, then coat with potato starch in a plastic bag. Do the same for eggplant and onion in a separate bag.
Heat sesame oil in a pan and cook the chicken until browned. Set aside.
Stir-fry eggplant and onion in the same pan until soft.
Add chicken back to the pan with sake, mirin, and ponzu. Cook until the sauce thickens.
Serve hot and enjoy!

Miso soup
Ingredients:
450 ml water
1 packet dashi
Spinach, chopped
Bean sprouts
3 tablespoons miso
Spring onions, sliced

Steps:
Boil water in a pot and dissolve the dashi packet.
Add spinach and bean sprouts, cooking until tender.
Lower the heat and stir in miso until fully dissolved. Do not boil.
Garnish with spring onions and serve hot.