namban sauce - jimmy callaway, "cult sando"

2 portions
ingredients:

• 2 tbsp soy sauce
• 3 tbsp caster sugar (if you can't find this, regular granulated sugar works just fine)
• 3 tbsp rice vinegar

1. in a small sauce pan on low heat, combine soy sauce and sugar. whisk ~30 seconds until the sugar is dissolved.
2. remove from heat, place in bowl, stir in rice vinegar.
3. cool and set aside.

will keep up to one week.

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dashi stock - jimmy callaway, "cult sando"

makes 850mL (3.5 cups)
ingedients:

• 1 piece of dashi kombu (seaweed), 6"x2"
• 4 cups water
• 1 oz bonito flakes

1. with a damp cloth, wipe away any white residue from the kombu.
2. place water into a medium pot. add the kombu and allow to sit off heat for 30 minutes.
3. place pot on medium heat and bring to 185 degrees. do not boil.
4. skim the foam with a spoon and remove the kombu. add the bonit flakes, turn off heat, and steep for 10 minutes.
5. place muslin cloth over a fine strainer and sieve the stock.
6. leave the stock to cool, then store in an airtight container.

will keep up to three days.

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miso glaze - jimmy callway, "cult sando"

2 portions
ingredients:

• 1 tsp soy sauce
• 1 tsp mirin
• 1 tsp rice vinegar
• 1 tsp caster sugar
• 1.5 tsp shiro miso
• 1 tsp sesame oil
• 1 tsp sake

1. in a small sauce pan on low heat, combine soy sauce, mirin, rice vinegar, and sugar. stir for about 30 seconds until the sugar has dissolved.
2. remove from the heat and add the miso paste. stir until fully combined, then add the sesame oil and sake.
3. set aside until ready to use.

will keep for up to five days in a refrigerated airtight container.

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dashimaki tamagoyaki - jimmy callaway, "cult sando"

2 portions
ingredients:

• 6 eggs
• 7.5 fl oz dashi stock
• 1 tsp caster sugar
• canola oil, for frying

1. combine ingredients (except canola.) whisk with chopsticks and pass through a fine sieve.
2. place an 8.5" tamagoyaki pan over medium high heat. sweep with canola oil.
3. pour thin layer of egg mixture - just enough to cover the bottom of the pan. pop any air bubbles that appear. once the bottom begins to settle, roll the omelette toward yourself.
4. once rolled, push to the front of the pan. lightly grease the back half of the pan with more canola.
5. repeat the process, gently lifting already cooked omelette to bind together.
6. starting at the front, roll omelette on top of itself. repeat until all mixture is used. between each roll, press the rolled omelette to the edge of the pan to give it its rectangular shape.
7. gently place the omelette on plastic wrap. wrap and chill.

will keep up to one week.

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tentsuyu - jimmy callaway, "cult sando"

2 portions
ingredients:

• 3.5 fl oz dashi stock
• 1 fl oz soy sauce
• 1 fl oz mirin

1. in a small sauce pan, combine all ingredients. bring to a boil over medium heat.
2. once boiled, remove from heat and use immediately.

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soy sauce udon - @geniuseatss on instagram

2 portions
ingredients:

• 2 servings of udon noodles
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp riced vinegar
• 2 tbsp mirin
• 2 tsp garlic powder
• 2 tsp honey
• 1 tbsp sesame oil
• 2 tsp sesame seeds
• green onion (if desired)

1. cook udon according to instructions, reserve hot water for mixing, and set aside.
2. add ingredients, mix together, garnish with more sesame seeds and green onion.

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crispy accordion potatoes - @lilofoodie on instagram

ingredients:

• 3 large potatoes
• 3 tbsp oil
• flaked sea salt
• freshly cracked black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp cumin
• fresh parsley, finely chopped

1. preheat oven to 200 degrees
2. peel potatoes, then slice off the tops, bottoms, and sides to create flat edges. slice lengthways to create even and thick rectangular pieces.
3. place sliced potatoes between chopsticks and slice vertically before flipping to slice diagonally. place on a lined baking tray.
4. in a bowl, mix the oil, salt, pepper, paprika, garlic powder, oregano, and cumin.
5. brush oil mixture on both sides of the potatoes before baking in the oven for 30 minutes.
6. flip and bake for another 20 minutes or until golden/crispy.
7. garnish with parsley and enjoy immediately.

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chinese silken eggs

ingredients:

• 2 eggs
• a pinch of salt
• 3/4 cup water
• 2 tsp soy sauce
• 1 tsp sesame oil
• green onion

1. beat 2 eggs in a bowl.
2. mix in 3/4 cup water and a pinch of salt.
3. pour the egg mixture through a strainer and into a bowl. remove any air bubbles with a spoon.
4. cover the bowl with saran wrap and steam for 12 minutes.
5. remove from steamer and top with soy sauce, sesame oil, and green onions.

optional: make cuts in steamed eggs to let the sauce seep through