#170 Late Summer Kitchen | Ume Cheese Onigiri & Sardines with Green Chili

[Green Peppers & Wheat Gluten Rings Stir-Fried with Mentaiko]
Mentaiko: 1 sac
Green peppers: 5
Wheat gluten rings: 5
Eggs: 2
Sugar: 1/2 tsp
Salt: a pinch
Granulated dashi stock: 1/2 tsp
Mayonnaise: 1 tbsp
Soy sauce: a little
Rice oil: as needed

[Bonjiru]
Kombu dashi: 600 ml
Dried shiitake mushrooms: 3
Eggplant: 1
Kabocha squash: 100 g
Green beans: 4
Aburaage: 1 sheet
Cooked soybeans: 1 can (100 g)
Myoga ginger: 1
Miso: 2 tbsp

[Chicken Cartilage with Garlic Goya Sauce]
Chicken breastbone cartilage: 300 g
Goya (bitter melon): 1/2
White part of a Japanese long green onion: 1/2 stalk
Garlic: 1 clove
Toasted sesame seeds: 1/2 tbsp
Salt and pepper: a little
Chicken stock powder: 1 tsp
Sesame oil: as needed
Sudachi, lemon, or other citrus: 1 wedge

[Ume, Bonito & Cheese Onigiri]
Cooked rice: 300 g
Salt: a little
Baby cheese: 4 pieces
Umeboshi: 1/2–1
Bonito flakes: 5 g
Mirin: 1 1/2 tbsp
Sugar: 1 tsp
Soy sauce: 1/2 tbsp
Toasted nori: as needed

[Fresh Chili Peppers in Olive Oil]
Fresh chili peppers: about 20
Garlic: 2 cloves
Salt: 1/4 tsp
Olive oil: as needed

[Goya Tsukudani]
Goya (bitter melon): 2
Sake: 100 ml
Mirin: 100 ml
Sugar: 3 tbsp
Soy sauce: 100 ml
Toasted sesame seeds: as needed

[Spicy Fried Goya & Eggplant with Sansho]
Goya (bitter melon): 1
Eggplants: 2
Sake: 2 tbsp
Mirin: 2 tbsp
Soy sauce: 2 tbsp
Potato starch: as needed
Oil for frying: as needed

Ground sansho pepper: as needed
Salt: a little

[Sardines Simmered with Chili Peppers]
Sardines: 5
Ginger: 2 pieces
Green chili peppers: 2–3
Sake: 50 ml
Mirin: 2 tbsp
Sugar: 1 1/2 tbsp
Rice vinegar: 50 ml
Soy sauce: 50 ml

[Japanese style Tomato Sauce]
Cherry tomatoes: 10
Green shiso leaves: 5
Myoga ginger: 1
Grated ginger: 1 piece
Toasted sesame seeds: 1 tbsp
Tiny dried shrimp: 2 tbsp
Sugar: 1/2 tsp
Soy sauce: 2 tbsp
Chili oil: a little

[Tiramisu]
Ladyfingers: 14
Espresso: 300 ml
Cocoa powder: as needed

Egg yolks: 2
Sugar: 70 g
Milk: 100 ml
Powdered gelatin: 5 g
Boiling water: 2 tbsp
Rum: 1 tbsp
Mascarpone cheese: 200 g
Heavy cream: 200 ml

[Garlic Chive Ohitashi]
Garlic chives: 1 bunch
Toasted sesame seeds: a little
Sugar: 1/2 tsp
Black vinegar: 2 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1/2 tbsp
Sesame oil: 1/2 tbsp

[Eggplant with Sudachi]
Small eggplants: about 8
Salt: 2% of the weight of the eggplants
Sudachi: as needed

[Goya Taco Rice]
Cooked rice: as needed
Lettuce: as needed
Cherry tomatoes: 4

Ground pork: 300 g
Goya (bitter melon): 1/2
Garlic: 1 clove
Chili pepper: 1/2 tsp
Cumin seeds: 1 tsp
Tomato ketchup: 5 tbsp
Salt and pepper: a little
Rice oil: as needed

Serve with tomato sauce and chili-infused oil, if desired.

[Peanut Butter Dressing]
Mayonnaise: 1 tbsp
Unsweetened peanut butter: 1 tbsp
Salt: a little
Sugar: 1/2 tsp
Apple cider vinegar: 1/2 tbsp
Soy sauce: 1 tbsp

*Roasted Kabocha Salad
Kabocha squash: 1/8
Olive oil: 1 tbsp
Butter: 1 tbsp
Salt: a little
Arugula: as needed
Pine nuts: as needed
Prosciutto: as needed

[Cherry Tomato & Egg White Soup with Clam Broth]
Cherry tomatoes: 6
Egg whites: 2
Garlic chives: 1/3 bunch
Water: 500 ml
Salt and pepper: a little
Dashida (clam flavor): 1/2 tbsp
Sesame oil: as needed

[Shishito & Spam Napolitan]
Shishito peppers: 20
Spam: 100 g
Garlic: 2 cloves
Butter: 10 g
Salt: as needed
Tomato ketchup: 4 tbsp
Black pepper: as needed

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