Ingredients (4 pax):

300g Thinly sliced beef
1 Packet of Tofu
1 Spring onion
1/2 Napa Cabbage
1/2 Carrot
1 Packet of shirataki noodles
8 Shiitake mushrooms
4 Raw eggs
4 Portions of steam rice
1 Tbsp Oil
200ml Water/ Dashi Soup
120ml Dai Aso Sukiyaki Sauce

Method:

• 1.Heat the oil in a pot and add the sliced beef. Flip and Cook the meat.
• 2.Pour Dai Aso Sukiyaki Sauce into the pot filled with water or dashi soup according to preference. Add other ingredients to the pot and simmer together for few minutes
• 3.Enjoy Sukiyaki hot pot with raw eggs as a dipping sauce and steamed rice.

Ingredients (3-4 pax):

300g Thinly sliced beef
1 Onion (sliced)
3 Cups cooked rice
Few pickled red ginger
1 Tbsp Oil
100ml Water
100ml Dai Aso Gyudon Sauce

Method:

• 1.Heat the oil in a frying pan with sliced onions until tender.
• 2.dsliced beef, Dai Aso Gyudon AdSauce and water to simmer for few minutes till cook.
• 3.Serve the beef and onions over rice and top with pickled red ginger.

Ingredients (2-3 pax):

2 Boneless skin-on chicken thighs or breasts
Pepper
2 Tbsp cornstarch
1 Clove large garlic (crushed)
Finely chopped scallion
2 Tbsp Oil
60ml Dai Aso Teriyaki Sauce

Method:

• 1.Add chicken meat, pepper and cornstarch to a bowl and stir until coated
• 2.Heat the oil in a frying pan and add the chicken meat and fry until slightly brown.
  Add the crushed garlic and fry for 1-2 minutes.
  Add Dai Aso Teriyaki Sauce and cook over a medium heat until the chicken is sticky and coated in a thick sauce.
• 3.Sliced into bite-size pieces and top with the sliced scallion

Ingredients (2 pax):

2 Servings udon noodles
Coriander (optional)
Fish cakes (optional)
Dried bonito flakes (optional)
450ml Water
100ml Dai Aso Dashi Soup Stock

Method:

• 1.Boil udon noodles according to the package instruction.
• 2.Place water and Dai Aso Dashi Soup Stock as noodles soup broth in another pot.
  Boil over medium-low heat.
• 3.Add cooked udon noodles to the noodle soup broth.
  Serve with coriander and fish cakes or bonito flakes.

Ingredients (2 pax)

2 portions of egg noodles
Bean sprouts
2 Boiled eggs
1 Tomato (sliced)
Sliced green onion
Coriander (optional)
Sesame oil
150ml Water
150ml Dai Aso Soba Tsuyu

Method:

• 1.Boil bean sprouts and egg noodles according to the package instruction and sprinkle with sesame oil after boiling.
• 2.Dilute Dai Aso Soba Tsuyu with water as the dipping sauce and adjust the strength according to preference.
• 3.Serve egg noodles with coriander, sliced green onion, sliced tomatoes, bean sprouts and boiled eggs.

Ingredients (2 pax)

500g Spare Ribs
100g Pearl Barley
80g Fresh Mushroom
60g Hamada VII Naturally Brewed Soy Sauce
2g Salt
8g Sugar

Method:

• 1.Wash spare ribs with water and drain. Soak pearl barley in water for 30 minutes, and rinse.
• 2.Boil the spare ribs and pearl barley in water, add all the spices and turn to low fire.
  Continue to cook for about one hour until it is flavored.

Ingredients (2-3 pax)

150g Pork
650g Radish
200ml Water
Dashi Soup: 1 Tsp of Hamadaya Dai Aso Dashi Soup Stock + 200ml Water
50ml Hamadaya Dai Aso Teriyaki Sauce

Method:

• 1.Cut the radish into 2cm thick half-moons and put them in a frying pan.
• 2.Add water to the frying pan over the radish and heat it over medium heat.
  After boiling, steam for another 13 minutes until the bamboo skewers passing smoothly.
• 3.Turn off the heat and drain it.
• 4.Put pork and radish in a frying pan,
  add dashi soup and Hamadaya Dai Aso Teriyaki Sauce, and cook over medium heat.
• 5.When it boils, open the lid. The broth becomes less, and it can be served.

Ingredients (2 pax)

150-200g Tuna (sashimi)
1 Avocado
2-3 Sheets of green shiso
Grilled seaweed: Appropriate amount
2 Bowls of rice
Seasoning: 1 tbsp Hamadaya Dai Aso Soba Tsuyu+ 1 tsp sesame oil+ some grated garlic

Method:

• 1.Cut the tuna into bite-sized pieces.
• 2.Put and mix the ingredients of seasoning in a bowl first, and then add tuna and mix again.
• 3.De-seed the avocado, cut into bite-sized pieces and add to the bowl.
• 4.Shred　the green shiso.
• 5.Add the rice in a bowl. Tear the seaweed and place it on top of the rice.
  Serve tuna and avocado on the top and finally put the shredded green shiso on it.

Ingredients (2-3 pax)

6 pieces of deep-fried bean curd (Small)
200ml Water
40ml Hamadaya Dai Aso Dashi Soup Stock
40g Sugar
30 ml Hamadaya Dai Aso Mirin
900g Vinegared rice

Method:

• 1.Pour hot water over the deep-fried bean curd to remove the oil.
• 2.Put water in a pan, add Hamadaya Dai Aso Dashi Soup Stock,
  sugar and Hamadaya Dai Aso Mirin, and boil.
• 3.Put the deep-fried bean curd in a pan, boil it until the broth is less,
  and spread it on a plate while it is still hot in order to remove the heat.
• 4.Put the vinegared rice on the deep-fried bean curd and wrap it like a stick.
• 5.Serve with sesame seeds as you like. It will enhance the sweetness if you add wasabi.

Ingredients (2 pax)

White fish*2
80g Lotus root
40g Carrot
1 Green pepper
Potato　starch: Appropriate amount
Cooking oil: Appropriate amount
80ml Hamadaya Dai Aso Sukiyaki Sauce
80 ml Water

Method:

• 1.Cut the white fish into bite-sized pieces and sprinkle with salt.
  Cut lotus root, carrots and peppers into small pieces.
• 2.Deep-fried vegetables.
• 3.Sprinkle potato starch on white fish and fry.
• 4.Put vegetables and fish in a frying pan,
  add Hamadaya Dai Aso Sukiyaki Sauce and water, and let it boil.
• 5.Turn off the heat and serve them in a plate.