Ingredients (Serves 2)
300g chicken thigh
Seasonings:
1 1/2 tbsp mirin
1 1/2 tbsp sake
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

Myoga
Shiso leaves
Powdered Sansho pepper

Recipe
1. Slice the chicken.
2. Cook the chicken, skin side down in a frying pan for 4 minutes.
3. Mix the mirin, soy sauce, sake and sugar for the teriyaki sauce.
4. When the chicken skin gets golden brown, turn over and cook the other side. Wipe off the excess fat in a pan with a paper towel.
5. Pour the teriyaki sauce in a pan and glaze the chicken.
6. Plate, and drizzle with sauce then sprinkle with Sansho. Garnish with the shredded Myoga and shiso to serve.

Ingredients (Serves 2)
1 knob ginger
1 clove garlic
3 tbsp celery
3 tbsp pickled Rakkyo shallots

2 tbsp olive oil

100 g ground pork
A pinch of salt and sugar
1 1/2 tbsp powdered Sansho pepper
2 tbsp sake
1 tbsp soy sauce
300 g yakisoba noodles

Recipe
1. Chop and stir-fry the ginger, garlic, celery and Rakkyo.
2. Add the ground pork and stir-fry over medium heat.
3. Add the salt, sugar, Sansho, sake, soy sauce and noodles.
4. Plate and sprinkle with Sansho to serve.