Japanese Dinner for Three

Sushi Rice Rinse the sushi rice in cold water until the water becomes clear. Drain well.

2.Combine the sushi rice and water in a rice cooker. Cook according to the rice cooker instructions.

3.Meanwhile, in a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Set aside.

4.When the sushi rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a wooden spatula. Let the rice cool to room temperature.

5.In a bowl, whisk together the soy sauce, honey, mirin, sesame oil, garlic, and ginger to make the teriyaki sauce. Set aside.

6.Place the chicken breasts in a shallow dish and pour the teriyaki sauce over them. Marinate for at least 30 minutes.

7.Heat the vegetable oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, reserving the marinade. Cook the chicken breasts for 6-8 minutes on each side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

8.In a large mixing bowl, combine the flour, cornstarch, and baking powder. Gradually whisk in the ice water until the batter is smooth.

9.Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Dip the vegetables in the batter, allowing any excess to drip off, and carefully place them in the hot oil. Fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

10.In a saucepan, bring the dashi stock to a boil. Reduce the heat to low and stir in the miso paste until dissolved. Add the tofu and simmer for 2 minutes. Remove from heat and stir in the green onions.

11.In a small bowl, whisk together the soy sauce, rice vinegar, mirin, and sesame oil to make the dipping sauce. Stir in the sliced green onion.

12.Serve the sushi rice, teriyaki chicken, tempura vegetables, miso soup, and dipping sauce together. Enjoy!