RIOTUS

Dice onions, asparagus, and shimeji mushrooms

Stir fry them in oil with a small amount of garlic paste in a small camping pot

Next, add 150ml of water and a consommé cube and bring the pot to a boil

Add noodles (break them in half so they fit in the camping pot if needed) 

Once the consommé has soaked up most of the broth in the pot, add 200ml of milk and 2 pieces of sliced cheese

Turn up the heat a little and boil 

Finally, garnish with black pepper and parsley

Begin grilling the pork skewers on a charcoal grill

Cook or reheat your rice in a separate pot

In a cast iron hot pot, boil water and add the kombu dashi stock

Slice up the carrots, napa cabbage, and green onions, then add to the pot

Add in a block of tofu and the salted haddock and cover the pot

(Optional: Add ponzu sauce)

Boil the soup and grill the skewers until cooked through and tasty

Serve the pork skewers with rice, and the haddock soup in a separate bowl

Heat up a large pot with some oil

Dice carrots, potatoes, pork, and taro and add to the pot along with with some dashi stock

Bring it all to a boil

When the vegetables become soft, add noodles to the pot without removing their coating to help thicken the soup

Let it stew while you dice & add kabocha squash, maitake mushrooms, konjac, green onions, and napa cabbage

Let the soup stew for a while longer before adding some Koushuu miso

Once cooked through, it’s ready to serve.

Spread beef fat in a large pot and lightly cook the meat

Add sugar, soy sauce, and sake and then bring to a simmer

Add shitake mushrooms, enoki mushrooms, green onions, fried tofu, konjac, and noodles

Close the lid and wait for it to cook through

When the vegetables are soft and ready, serve with a cracked egg that the hot dish will cook.

Bring a pot of water to a boil and add nameko mushrooms and soba noodles

Once simmered, top it with green onions, seaweed, deep fried fish, and an egg 

Top it with a good shake of shichimi pepper and serve.

Throw the hot pot ingredients into a large pot and simmer, to pair nicely with the kiritanpo!

Give the veggies a quick rinse 

Root vegetables should be wrapped in loose wet paper and aluminium foil; other types of vegetables only need to be wrapped in foil

Use smaller/thinner root vegetables to ensure that they cook thoroughly and evenly 

Set in the wrapped veggies in the fire and let them roast; good things come to those who wait so be patient!

Different vegetables require different cooking times—so keep an eye on them and make sure to retrieve them from the fire before they burn

Season the veggies lightly and enjoy.

First, pour a cup of olive oil into a pot

Add minced garlic, chili peppers, and herb salt

Cook on low heat 

When you detect the tasty aroma of garlic, throw in some eggplant, champignons, shimeji mushrooms, and more garlic—all chopped into bite-sized chunks

Bring to medium heat 

When the eggplant is soft, it’s time to add in some octopus, shrimp, wieners, paprika, and baby corn, as well as Chinese yams and broccoli that have been parboiled and strained 

Continue cooking on medium heat until the meat is cooked all the way through

Lastly, season the dish to taste with salt, pepper, and parsley.

Cook some raw Hamburg steak patties in hot water inside the original packaging or a resealable bag with the air removed

Be sure to monitor the temperature closely with a thermometer to ensure that it doesn’t fluctuate too much—if you let the water temperature get too high the meat will get all tough, but if it’s too low that it may not be safe to eat

Once cooked, carefully cut off the corner of the packaging and pour any excess juices into a container

To finish the patties off, spear them on a chopstick or skewer and grill over the campfire. Always cut each patty open to check it is fully cooked through before serving

Add tomato juice to some fresh tomatoes

Boil them in a pan until they fall apart

While you wait, mix some olive oil with plenty of onion and garlic

Cook them together in a pot until they’re nicely browned 

Add pork belly to the pot and continue stirring and cooking

Once the pork has cooked all the way through, add red wine, water, and a bay leaf 

Continue simmering, skimming any foam as it cooks

Once the tomatoes are falling apart, boil them with consommé granules and salt until reduced by half—but don’t let them burn 

Only then are your tomatoes ready for the next step: Toss in some butter and continue cooking a bit longer 

Meanwhile, stir fry the chopped cabbage and carrots in your pan

Once cooked, remove half and set it aside

Then add in the water, yakisoba noodles, and yakisoba powdered sauce to steam

Add a big scoop of the tomato sauce

Finally, sprinkle on parsley and powdered cheese.

First, spread a thin layer of olive oil in a pan and bake the pizza dough

Stack on cheese, cabbage, bean sprouts, tenkasu, and pork belly in that order

Then drizzle on flour mixed with water

Meanwhile, in another pan, fry an egg and some yakisoba noodles

Once the flour becomes crisp, place the pie on top of the yakisoba and press it down with a spatula

Then put it all on top of the egg and flatten everything with the spatula again

Flip it once the egg is cooked

Add pickled ginger, dried seaweed, and sauce of your choice topped with mayo.

Pre-heat a frying pan (with a lid on it) over a high flame

Coat the pre-made pizza crust with plenty of your leftover tomato sauce

Add tons of bite-sized toppings like bacon, asparagus, peppers, tomatoes, and basil 

Then drizzle with a small amount of mayonnaise

Finally, sprinkle on the pizza cheese

Being careful not to let any heat escape, open the frying pan lid just enough to spread some olive oil and quickly slide the pizza inside

Replace the lid and cook slowly over low heat until the cheese melts and begins to bubble

Once the pizza is baked, use a blowtorch to get some nice browning all over

Give it a nice dusting of black pepper and enjoy.

Add water to the remaining slow-simmered tomato sauce

Add some fried cabbage, carrots, soybeans, and chunky tomatoes and boil for a bit 

And you have yourself some hot, filling minestrone.

Throw some bacon in a camp-stove pot and fry until it’s nice and crispy

Next, add a tablespoon of olive oil, minced garlic, and some thinly sliced chili peppers 

Then, throw in a medium-sized tomato cut into quarters 

Let the pot simmer while everything melds

Once the tomatoes have broken down, throw in some spinach, 200ml of water, and herb salt, then boil 

Snap 100 grams of dried pasta in half to toss in and boil

Just before the pasta is fully cooked, top with two diced medium-sized tomatoes

Turn up the heat and let them soften 

Finish off by flavoring the meal with half a tablespoon of olive oil and herb salt to taste.

Add 70ml of water in a small pot with 60g of granulated sugar and turn on the heat 

Once boiling, throw in the skin of one lime, half a cinnamon stick, 20 grams of freshly sliced ginger, and whole cloves to taste

Since the Saratoga cooler is a dry cocktail, use habanero powder in lieu of a chili pepper—but do exercise extreme caution because if you use too much it’ll be spicy as hell 

Cut the heat after about 3 minutes and give it time to cool 

Toss in extra ginger if desired and allow the mixture to sit overnight while the flavors meld

When ready to serve, add a peeled lime into your favorite cup then pour the ginger syrup in and add some bubbly sparkling water to taste.

First, boil some water in a large pot

Add peppercorn, bay leaves, and some diced onions and carrots

Let it simmer for a while, then toss in the potatoes

Once the veggies are cooked, it’s time to add the salmon, cut up into bite-sized pieces

Add some cream and a pinch of salt, and sprinkle in some dill before serving.