#dzha95

Instructions Preheat oven to 180 degrees celsius. Combine the water, coconut oil, stevia, and salt in a small bowl and mix well (if the coconut oil is solid, microwave for 30 seconds). Add the sesame seeds in the bowl and combine well. Spread the mixture on a greased and papered tray and bake it for about 10 minutes or until the sesame seeds have browned (you need to keep an eye on it to make sure it doesn't burn). Take the tray out of the oven and allow it to cool down completely. Once the sesme seeds have completely cooled down, place it in a small food processor with seaweed sheets and sugar stars and pulse them for 30 seconds. Serve over warm rice!

Instructions Boil the water in a sauce pan and add the dashi powder (or boil homemade dashi) Add the miso paste and dissolve it into the dashi. Lower the heat and add the egg and spinach Simmer for a few minutes until the eggs and spinach are just cooked(try not to over cook). Serve in a small bowl and garnish with shallots (optional)

Instructions Grate the daikon and carrot into a bowl. Sprinkle a little salt over the top of the daikon and carrot and leave for 10 minutes. Tightly squeeze the excess water out of the daikon and carrot with your hands then discard the water and return the daikon and carrot to the bowl. In a small frying pan, mix all the Vinegar Mix ingredients together over low heat. Once the sugar has dissolved, turn the heat off and leave it to cool down. Once the Vinegar Mix has cooled down, pour it over the daikon and carrot and stir. Serve as a side along with other dishes.

Instructions Boil water in a large pot and add the Udon noodles and cook according to packets instructions (varies depending on whether you use dry or frozen). Empty 2 udon dashi sachets into two bowls and add 250ml hot water to each bowl. Drain the cooked udon noodles and divide into the two bowls. Top with 2 slices of fish cake and 1 tempura prawn each. Garnish with chopped shallots and sprinkle a little bit of shichimi togarashi if you like a little bit of spice. Serve!

Instructions Place some saran wrap onto a bench or plate. Place half a cup of cooked rice over the centre of the cling wrap. Put the umeboshi on the centre of the rice then top with another half cup of rice. Wrap the saran wrap over the rice and squeeze and mould the rice into a triangle shape with your hands. Remove the cling wrap and cover the bottom of the rice triangle with a nori sheet and set aside. Combine the bonito flakes, soy sauce, and mirin in a small bowl. Repeat the same steps as above to make an onigiri with the bonito flake filling.

Instructions Cut the sweet potato into bite size pieces and leave them in a bowl of water. Wash and rinse the uncooked rice until the washing water becomes clear then drain with a strainer. Place the drained rice and 10 cups of water in a large pan. Bring it to boil over high heat then add a tea bag. Turn the heat down to medium to simmer to cook the rice for about 10 minutes. Drain the water from the sweet potatoes and add into the pan. Simmer for a further 10 min to cook the sweet potato bits. Serve in a rice bowl.

Instructions Pour boiling water over the mackerel fillet and slice the ginger very thinly and set both aside. Put all the sauce ingredients into a shallow sauce pan or a frying pan over medium heat and bring to boil. Turn the heat down to low and add the mackerel. Put the lid on and simmer for about 10 minutes to reduce the sauce but be careful not to burn it. While simmering the fish, occasionally spoon the sauce over the fish. Garnish with ginger and spring onion to serve.