Ginger pork
Ingredients:
1 small piece of ginger, grated
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cooking sake
300 g pork fillet, thinly sliced
1 tablespoon sesame oil

Steps:
In a bowl, mix grated ginger, soy sauce, mirin, and cooking sake to make the marinade.
Marinate the pork slices for 10-15 minutes.
Heat sesame oil in a pan over medium heat.
Cook the pork slices in batches, ensuring they are evenly cooked and slightly caramelized.
Pour the remaining marinade into the pan and simmer briefly to coat the pork.
Serve hot with rice or vegetables.

Butter zucchini stakes
Ingredients:
2 zucchinis, cut into pieces, then each piece cut vertically and horizontally
3 cloves of garlic, minced
2 tablespoons butter
Pepper (to taste)
1 tablespoon soy sauce

Steps:
Heat butter in a pan over medium heat.
Sauté garlic until fragrant.
Add the zucchini pieces and cook until tender and slightly golden.
Season with pepper and soy sauce, stirring well.
Serve hot as a side dish.

Salad
Ingredients:
100 g spinach, washed and trimmed
1 can tuna, drained
1 can corn, drained
Pepper (to taste)
1 tablespoon olive oil
1 tablespoon soy sauce

Steps:
In a large bowl, combine spinach, tuna, and corn.
Drizzle with olive oil and soy sauce, then sprinkle with pepper.
Toss gently and serve fresh.

Miso soup
Ingredients:
450 ml water
1 packet dashi
200 g seafood mix
1/4 daikon, thinly sliced
1 carrot, thinly sliced
Spring onion, sliced (for garnish)
3 tablespoons miso

Steps:
Boil water in a pot and dissolve the dashi packet.
Add daikon and carrot, cooking until tender.
Add the seafood mix and simmer until fully cooked.
Lower the heat and dissolve the miso gently. Do not boil after adding miso.
Serve hot, garnished with spring onion.

Seafood Takikomi-gohan
Ingredients:
450 g rice, rinsed
200 g seafood mix
1 small piece of ginger, julienned
3 tablespoons shirodashi
1 tablespoon cooking sake
600 ml water

Steps:
In a rice cooker or pot, combine rinsed rice, shirodashi, cooking sake, and water.
Add the seafood mix and ginger on top of the rice.
Cook as you normally would for rice.
Once done, gently mix the rice to distribute the seafood and flavors evenly.
Serve hot and enjoy the rich and savory taste of takikomi-gohan!