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Ingredients

• 1 pound boneless skinless chicken thighs (about 4 thighs), trimmed of excess fat, and cut into rough 1-inch chunks
• 2 tablespoons soy sauce
• 2 cloves garlic, finely minced on microplane or pressed through garlic press
• 2 teaspoons grated fresh ginger
• 1 quart peanut oil
• 1/4 cup corn starch
• 1/4 cup all-purpose flour
• salt and freshly cracked black pepper
• 1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
• 1 lemon, cut into wedges
• 2 cups dashi (see recipe, bottom)
• 2 tablespoons soy sauce
• 3 tablespoons mirin
• One (12.3-ounce) package of firm or extra-firm silken-style tofu, cut into 3/4-inch cubes
• 1/4 cup corn starch
• 1/4 cup all-purpose flour
• 1 quart peanut oil
• salt
• 2 scallions, sliced fine, slices stored in ice water until ready to use (optional)
• large pinch katsuobushi (dried, shaved bonito) (optional)
• 2 ounces grated daikon radish (optional)
• 1 tablespoon white or light red miso paste
• 2 tablespoons mayonnaise (preferably Japanese Kewpie-style)
• 2 teaspoons sugar
• 1 tablespoon dashi (see recipe, bottom)
• 1 pound sashimi-grade tuna, cut into 1/2-inch to 3/4-inch cubes
• 1 ripe avocado, cut into 1/2-inch to 3/4-inch cubes
• 2 scallions, sliced thin
• 1/4 cup picked cilantro leaves
• 1 pound Japanese eggplant (about 3 medium)
• 1 tablespoon olive oil
• Kosher salt
• 1 cup dashi (see recipe, bottom)
• 3 tablespoons cup soy sauce
• 3 tablespoons mirin
• 1 teaspoon grated fresh ginger
• 2 scallions, sliced fine, slices stored in ice water until ready to use (optional)
• large pinch katsuobushi (dried, shaved bonito) (optional)
• 1 tablespoon toasted sesame seeds (optional)
• 1 four-inch-square piece of kombu (see note)
• 1 quart plus 1 cup cold water
• 1/2-ounce katsuobushi (see note), about 1 1/2 cups

Description

Serious Eats