Recipes

For serving:
- 4 portions of Japanese rice, freshly cooked
- Dijon mustard
- Black sesame seeds

Instructions:
1. Start by making the tonkatsu sauce by mixing ketchup, Worcestershire sauce, Yamay, and honey well. Set aside.
2. Shred the pointed cabbage thinly and soak it in cold water to become crispy. Let it sit for at least 15-20 minutes, then drain well.
3. Mix mayonnaise, Yamay, sesame oil, rice vinegar, granulated sugar, and roasted sesame seeds to make a dressing for the cabbage salad. Drizzle over the cabbage and set aside.
4. Pound the pork loin slices into thin pieces, about 5 mm thick. Season with salt and coat them first in flour, then in beaten egg, and finally in panko breadcrumbs. Let them rest on a rack.
5. Heat oil in a frying pan and fry the tonkatsu until golden and crispy on both sides. Let them drain on a rack or paper towels.
6. Slice the tonkatsu and serve with tonkatsu sauce, Dijon mustard, cabbage salad, and Japanese rice. Sprinkle with black sesame seeds before serving.

For serving:
- Jasmine rice, freshly cooked

Instructions:
1. Grate ginger and press the garlic cloves. Mix all the ingredients for the stir-fry sauce and set it by the stove.
2. Slice the sirloin steak into thin strips. Mix 3 tbsp of Yamay with 1 tbsp sherry and pour over the meat. Mix well and let it stand for 5 minutes. Add cornstarch and mix so that all meat pieces are covered with the starch. Shake off excess starch.
3. Heat a wok with oil. Let it reach 180 degrees Celsius. Fry a third of the meat at a time until it becomes crispy and crunchy. It should be slightly darker than golden in color. Remove from the oil and let it drain on a rack or paper towels.
4. Once all the meat is fried, drain excess oil from the pan except for about 2 tbsp. Slice the bell pepper thinly, cut the white parts of the spring onions into 3 cm pieces, and thinly slice the green parts. Also, slice the chili pepper into thin slices. Stir-fry the bell pepper, spring onions, and chili in the pan for 1 minute. Add the stir-fry sauce and let it thicken slightly. Return the meat to the pan and let it heat through and be covered with the sauce.
5. Serve the crispy beef with stir-fry sauce alongside freshly cooked jasmine rice. Garnish with the green parts of the spring onions.

Instructions:

1. In a bowl, mix together crème fraiche, mayonnaise, Dijon mustard, sushi rice vinegar, sesame oil, Tabasco Jalapeño, Yamay, and lime juice until well combined.

2. Taste and adjust the flavors as needed. Add more Dijon mustard for a sharper taste, more rice vinegar for acidity, or more Tabasco for heat.

3. Store the dressing in an airtight container in the refrigerator until serving.

Serving suggestions:

- Serve the dressing as a topping for various salads, raw or cooked vegetables.
- Use it as a cold sauce for dishes with chicken, pork, or salmon.
- For a delicious side salad, sauté haricots verts, green beans, and asparagus broccoli (or regular broccoli) in a little olive oil until crispy. Sprinkle with a little sea salt and freshly ground black pepper and drizzle the all-round dressing over before serving.

Instructions:

1. Mix Yamay, mirin, sake (or white wine), rice vinegar, grated garlic, and grated ginger in a saucepan.

2. Bring the sauce to a boil and let it simmer for a few minutes until it thickens slightly and the flavors have blended well.

3. Add roasted sesame seeds and stir.

4. If the sauce is too thick, add a little water to thin it out to the desired consistency.

5. Fry your meat or vegetables in a frying pan with a little neutral cooking oil and brush on the yakiniku sauce during cooking to add a delicious flavor.

6. Serve your yakiniku sauce as a dipping sauce or use it as a marinade or glaze to add extra flavor to your dishes.

Enjoy your homemade yakiniku sauce with grilled meat, vegetables, or rice!