9 izakaya sakura vegetables Recipes

unseasoned rice vinegar, vegetable oil, shichimi togarashi, toasted sesame oil, mixed vegetables , cut into matchstick-size pieces (such as carrots, radishes, cucumbers, and bell peppers), kosher salt & freshly ground black pepper, to taste, soba noodles or 8 oz vermicelli, cilantro leaf , with tender stems, scallions, thinly sliced, sesame seeds

burdock root, carrots, dashi (or water), sugar, sake, soy sauce, mirin (or 2 tbsp sake and 2 tsp sugar), vegetable oil

potato , cut into bite-sized pieces, carrot , slice into bite-sized pieces, onion, thinly sliced, miso, dashi powder

sirloin steak, potatoes, carrots, onion, shirataki noodles, dashi (or water), sake, sugar, mirin (or 2 tbsp sake and 2 tsp sugar), soy sauce, vegetable oil, green onion, chopped

ponzu sauce, soy sauce, mayonnaise, cabbage, finely sliced, carrots, thinly sliced, canned corn, karaage coating mix (kikkoman kara age coating), boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts, vegetable oil

fresh whole smelt, sweet onion, olive oil, vegetable oil, rice vinegar, flour, salt and pepper, to taste, daikon sprouts (optional)

cod fish fillet, onion, sliced, carrot, peeled and finely sliced, enoki mushrooms, butter, miso, sake, sugar