The cookie will look like an opening flower.
With processor running, drizzle in 5 tablespoons oil, and process until blended.Add 1 tablespoon lemon juice, and process until well combined, about 30 seconds, stopping to scrape down sides as necessary.
With processor running, slowly drizzle in remaining oil in a thin stream, and process until fully blended.Add remaining 1 tablespoon lemon juice; pulse to combine.chopped bonito flakes.
8 (1- x 3-inch).1/4-inch-thick pork belly slices.
okonomiyaki sauce or sweet barbecue sauce.
mayonnaise (preferably Kewpie).While fries cook, combine mayonnaise and Dijon mustard in a medium bowl and whisk until smooth.
Melt butter in a large Dutch oven over medium heat.Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes.
Add wine and bring to a simmer.Add mussels and stir to coat in aromatics.