2

Pour out excess pork fat, but leave a couple tbsp to cook onion and leek until softened

3

Deglaze the pot with sherry. Simmer and reduce.

4

Add Cabi’s Miso Glaze with a splash of chicken stock.

5

Return pork, carrot, apple, thyme, bay leaf, add salt and pepper. Add remaining chicken stock until everything is covered.

6

Cook for 1.5 hours, remove thyme and bay leaf. Add 2 tsp of rice vinegar.

7

Make Buerre Manié and add to thicken stew.

2

Drizzle the beaten egg + mitsuba (or green onions) evenly over chicken and onions. Cook covered on medium-low heat until the egg is cooked enough. Oyakodon in Japan is served with runny eggs.

3

Place the cooked chicken and egg onto rice and add mitsuba as the garnish.

2

Add the Cabi vinegar into the fleshly cooked rice and mix it quickly. Let it aside. Heat a heavy skillet to high and place the beef. Slice the steak and marinade with the Cabi Dashi Soy Sauce.

3

Assemble and roll; Lay a sheet of nori on a bamboo mat. Spread about 1/3 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. Spread the prepared ingredients horizontally in rows, starting from the side closest to you. Then roll it.

2

Add the ground meat and squeeze Zesty Sansho Peppercorn Miso.

3

When the meat is all cooked, serve hot on rice or noodles.