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Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) White Miso Ozoni (2) Isobeyaki with Sweet and Savory Butter Sauce.

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(1) White Miso Ozoni

Ingredients (Serves 2)
- 2 round pieces of mochi
- 250 g daikon radish
- 120 g carrot
- 180 g spinach
- 70 g kamaboko fish cake
- Salt and Japanese mustard, as needed
- 600 ml dashi (broth from bonito flakes and kombu kelp)
- 80 g white miso

Directions
1. Boil the spinach in salted water. Plunge it into ice water. Bind it and roll in a makisu (sushi mat) to squeeze out the water. Cut it into 4cm lengths.
2. Peel the daikon and carrot. Slice the daikon into 4-5mm thick slices and the carrot into 3mm slices. Boil them in salted water. Place in cold water. Drain and pat dry.
3. Cut the kamaboko into 5mm thick slices.
4. Place the mochi in boiling water and simmer on low heat for 4 to 5 minutes.
5. Heat the dashi. Add white miso and mix in the soup. Add the daikon and carrot in the pot.
6. Serve: Arrange the daikon and carrot at the bottom of each bowl, then add the mochi on top. Add the kamaboko and spinach. Finally, pour the soup gently over it. Adding Japanese mustard will give a nice kick to the sweet white miso ozoni!

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(2) Isobeyaki with Sweet and Savory Butter Sauce

Ingredients (Serves 2)
- 4 rectangular pieces of mochi
- 1 sheet nori
- 1 tsp vegetable oil
- 10 g butter
- 3 tbsp sugar
- 2 tbsp soy sauce
- Radish sprouts and salmon roe, as needed

Directions
1. Fry the mochi in a pan with oil for 2 or 3 minutes on each side.
2. Add butter, sugar and soy sauce and quickly coat the mochi. Then remove the mochi from the pan.
3. Place the mochi on a nori sheet and wrap with sprouts and ikura salmon roe. Eat it while it's hot.

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