Rice
Ingredients:
450 g rice, rinsed
600 ml water

Steps:
Combine rinsed rice and water in a rice cooker or pot.
Cook until the rice is tender and fully cooked.
Fluff with a rice paddle and serve hot.

Miso soup
Ingredients:
450 ml water
1 packet dashi
2 bok choy, chopped
100 g bean sprouts
3 tablespoons miso
Spring onions, sliced

Steps:
Boil water in a pot and dissolve the dashi packet.
Add bok choy and bean sprouts, simmering until tender.
Lower the heat and gently dissolve the miso. Do not boil.
Garnish with spring onions and serve hot.

Tempura
Ingredients:
200 g frozen fish
200 g frozen shrimp
3 onions, thinly sliced (for kakiage)
1 carrot, julienned (for kakiage)
1 cup flour
1 cup water
A pinch of salt
A few ice cubes
Olive oil (for frying)

3 tablespoons shirodashi
6 tablespoons soy sauce
3 tablespoons mirin
1/2 cup water

Steps:
Mix flour, water, salt, and ice cubes for a cold batter.
Heat olive oil to 170–180°C.
Dip fish, shrimp, and kakiage (onion and carrot) in batter and fry until golden. Drain on paper towels.
Heat shirodashi, soy sauce, mirin, and water for the sauce.
Serve tempura with dipping sauce.

Salad
Ingredients:
3 tomatoes, sliced
1 tablespoon sesame oil
1 tablespoon soy sauce
Pepper (to taste)
Salt (to taste)

Steps:
Arrange sliced tomatoes on a plate.
Drizzle with sesame oil and soy sauce.
Sprinkle with pepper and salt.
Serve fresh and enjoy!