GoodCook

Directions (serves one person)

1. Pour boiling water over egg, and cover for 14 minutes, place in ice water when finished
2. Parboil beef slices until almost all the red color is gone (~10 seconds), drain, and set aside
3. Grate ginger, set aside
4. Slice onion into 1/2" slices and separate layers with fingers, set aside
5. Mix soy sauce, sake, mirin, and sugar in a small pan and bring to a slight boil
6. Reduce heat and add beef slices to mixture, stir until under half of the liquid remains
7. Turn off heat, remove beef slices, but leave the remaining liquid
8. Mix water, dashi, ginger and add to pan
9. Add onions to pan and bring to a slight boil
10. Reduce heat, cover, and simmer for 5 minutes
11. Add beef slices to pan and stir until beef is heated up
12. Add rice to a deep bowl followed by pan contents
13. Add Scallions (optional)
14. Add egg in center and season with schichimi
15. Bunch pickled ginger to one side (optional)

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Directions (serves two people)

1. Cut fillet in half.
2. Remove any large bones.
3. Mix the sugar, miso, mirin, sake, garlic, and ginger in a small bowl.
4. Place fish fillets in plastic storage bag and poor in the mixture.
5. Using your hands rub mixture over both sides of the fillets.
6. Refrigerate 2-8 hours.
7. Broil fillets skin side down until golden brown.
8. Flip and broil slightly until skin is crisp.

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Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

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