1 large carrot
1 cucumber (4 inches long)
3 tbsp sake
1/2 tsp sugar
1/4 tsp salt
2 toasted nori sheets
2 2/3 cups prepared sushi rice (check out other recipes on the site)
1 tsp wasabi paste

Equipment - rolling mat
rice, cucumbers, vegetables

2/3 cup soy sauce
1/4 cup mirin (syrupy rice wine, available at Asian markets and some supermarkets) or sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh gingerroot
2/3 cup beer (not dark)
six 1-inch-thick rib or loin pork chops
pork, chops, in

For bonito-flake topping
Leftover katsuo bushi (dried bonito flakes) from making dashi or 1 cup katsuo bushi fresh from package
1 tablespoon sake
1/4 teaspoon sugar
1 1/2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted
For rice
2 cups Japanese short-grain rice
2 cups water

rice, soy, glazed

For chile garlic sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 cup rice vinegar (not seasoned)
1 tablespoon Asian sesame oil
1 tablespoon Sriracha sauce* or other Asian hot chile sauce
2 tablespoons mirin* (Japanese sweet rice wine)
1/4 cup sugar
For beef
1 lb sirloin or flank steak (3/4 to 1 inch thick), trimmed and cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Asian sesame oil
2 tablespoons finely chopped shallot
1 tablespoon Sriracha sauce or other Asian hot chile sauce
1/2 fresh habanero chile, seeded and minced (about 1 teaspoon)
1/2 cup mirin (Japanese sweet rice wine)
1/3 cup well-stirred canned unsweetened coconut milk

For condiments
2 limes, cut into wedges
1 head Boston lettuce, leaves separated
12 fresh mint leaves, thinly sliced
3 scallions, thinly sliced crosswise
1/4 cup salted dry-roasted peanuts, chopped
1 carrot, shredded

saigon, beef,