Another Japanese Small Plates Meal for One

The wonders of a two tiny rotisserie chicken legs when plated carefully. Serve cold, drizzled with an Asian-influenced homemade hot sauce.

In so many cultures, the stalwart anchor of every meal - perfectly cooked rice. Cafe Drake dressed ours with a store-bought "rice seasoning" of dried egg yolks, toasted nori and sesame seeds.

This might be a new Summer Favorite, good as a hearty side dish with both Eastern and Western-style menus. Peel and dice 4 kohlrabi, chop 1 onion and mince 1 clove of garlic. Saute all of this now in 2 T. light vegetable oil over medium-high heat for 3 minutes, stirring frequently. Throw in 1 diced red bell pepper and 2 crushed dried red chilies. Cook for another minute then add 1/4 cup water or broth, cover and cook on low for 15 minutes or until kohlrabi is tender and almost translucent. Check often to make sure the mixture isn't burning or sticking to the pan. You will likely need to moisten now and then with a T. or two of water.  Now tip in kernels scraped from 2 ears of corn. Cook for only a minute more and season with 1 T. soy sauce and 1 T. sesame oil. Remove from heat and add salt and black pepper to your personal preference.

Summer Salad of Tomato, Soft Tofu and Chives dressed with olive oil, soy sauce and ponzu. Loosely based on a similar revelatory dish we once sampled at the home of Miki Shimada.