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   Recipe: Miso salmon
     Salmon fillets
     cooking oil (or butter)
     shiitake juice or dashi
     Coat fillets in miso and leave them in a refridgerator for a day.
     Pat the fillets dry and lay them down in an oiled pan on medium to medium-high heat.
     Add a few generous splashes of sake and a splash of the shiitake juice.
     Cover the pan with a lid. Once most of the salmon is cooked except for the top side,
     remove the lid and flip the fillets.
     The salmon is done once most of the liquid in the pan is evaporated.
   Notes: Serve immediately with miso soup and rice.
   Tags: salmon, miso, sake, steamed

Recipe: Gyu-don (牛丼) beef bowl
Thinly sliced strips of beef
Sliced onions
Soy sauce
Grated ginger
Dashi powder or broth
Cook the beef in a pan or pot until browned on the outside. Set the beef aside in a plate or bowl, and strain the liquid through a cloth or mesh strainer to get rid of the scum.
Add the strained liquid back, and start cooking the onions. Once the onions are cooked to your preference, add sake, mirin and soy sauce in a 1-1-1 ratio and boil to reduce the amount of alcohol.
Add in 2.5 to 3 parts water.
Add the beef back in, and add sugar, dashi and ginger to taste. Scoop the ingredients and broth onto a bowl of rice. 
Notes: You can garnish with pepper flakes or pickled ginger. The more onions you add and the more you cook them, the sweeter the broth.