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Spring Vegetable Potstickers with Sweet Chili Soy Dip

Spring Vegetable Potstickers with Sweet Chili Soy Dip

6091971 T. grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp. minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

¼ cup tamari or nama shoyu
2 T. maple syrup/raw honey/agave
1 tsp. minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp. toasted sesame seeds

Heat 1 ½ teaspoons of the grapeseed oil in a large sauté pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go. Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up. For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

Ginger Chicken

Ginger Chicken

2 T. plus 2 tsp. sugar
1/3 C. plus 1/4 C. hot water
2 T. vegetable oil
2 Thai red chiles, chopped, or 1 tsp. crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 T. Asian fish sauce
1/4 tsp. salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

In a small heavy saucepan, cook 2 T. of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 C. of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat. Heat the oil in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 tsp. of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 C. of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

Yield: 4 servings
Calories: 245
Fat: 11g
Fiber: 1g

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken

Vietnamese Style Caramel Chicken1/4 C. packed dark brown sugar
1/2 C. water, divided
2 T. fish sauce
1 T. grated fresh ginger
1 clove garlic, minced
1/4 tsp. red pepper flakes
1 1/2 pound boneless, skinless chicken thighs, cut into bite sized pieces

Heat sugar and 1/4 C. water in a large saucepan over medium heat, swirling pan occasionally, until mixture is bubbling and very dark brown, about 8 minutes. Whisk in the remaining 1/4 C. water, fish sauce, ginger, garlic, and pepper flakes. Stir in chicken and cook until the sauce is thickened and sticky and chicken is tender, about 10-15 minutes. Serve with steamed jasmine rice.

Toyoshimas’ Teriyaki Tri-Tip

Toyoshimas’ Teriyaki Tri-Tip

1 C. soy sauce
1 C. washed raw cane sugar or 1/2 C. granulated sugar plus 1/2 C. firmly packed brown sugar
3/4 C. thinly sliced onion
1/2 C. sake
1/2 C. mirin (sweet sake; or 1/2 C. additional regular sake plus 1 tsp. sugar)
1 T. minced garlic
1 T. thinly sliced fresh ginger
1/2 tsp. coarse-ground pepper
1/2 tsp. dry mustard
1 beef tri-tip (1 1/2 to 2 lb.), fat trimmed, rinsed, and patted dry

Stand a gallon-size zip-lock plastic bag in a bowl. Pour in soy sauce, sugar, onion, sake, mirin, garlic, ginger, pepper, and mustard. Hold bag closed and shake until sugar is dissolved. Add beef; seal bag. Chill at least two hours or up to 1 day, turning occasionally. Lay tri-tip on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill (discard marinade). Cook, turning every 5 minutes, until rare in center of thickest part (cut to test; 125° to 130° on a thermometer), about 25 minutes, or until as done as you like. Transfer tri-tip to a cutting board. Let rest about 5 minutes, then cut across the grain into thin, slanting slices.

Cook’s Illustrated Scallion Pancakes

Cook’s Illustrated Scallion Pancakes

Scallion pancakes should boast multiple paper-thin layers laced with scallions and just a hint of sesame flavor. The exterior should be brown and crisp while the interior retains a soft chew. We found 2 tsp. scallions per pancake was just right for bold allium flavor. Cilantro lent a great herbal flavor. Brushing a thin layer of sesame oil onto the pancakes before sprinkling on the scallions and cilantro added the right sesame flavor. As for forming the pancakes, we got the best results from rolling the dough into a pancake, sprinkling the flavorings over, rolling it into a log, then coiling it around itself like a snake and rolling it out into a pancake again. This was easier to do than expected and the result was a pancake with tender layers and evenly incorporated scallions.

We like these pancakes with the dipping sauce, but if preferred, you can omit the sauce and simply sprinkle with salt to taste before serving.

1 1/2 C. all-purpose flour
1 tsp. salt
1/2 C. warm water, plus extra if needed
1/4 C. vegetable oil, plus extra for brushing
2 tsp. toasted sesame oil
6 scallions, minced (1/2 C.)
2 tsp. minced fresh cilantro
1 recipe Scallion Dipping Sauce

Whisk flour and salt together in medium bowl. Add water and mix with dinner fork until combined. (If there are any floury bits left in bottom of bowl, add additional water, 1 tsp. at a time, until dough comes together.) Turn dough out onto lightly floured counter and knead until smooth and satiny, about 5 minutes, adding extra flour to counter or your hands as needed to prevent sticking. Transfer dough to clean bowl, brush with thin layer of vegetable oil, and let rest at room temperature for 30 minutes. Divide dough into 4 equal pieces and cover to keep dough from drying out. Working with 1 piece of dough at a time, roll into 7-inch circle about 1/8 inch thick on lightly floured counter. Brush dough round lightly with sesame oil, then sprinkle with 2 tsp. scallions and 11 1/2 tsp. cilantro. Following illustrations, roll dough into cylinder, then coil cylinder into round, tucking tail end underneath.

Roll into 5-inch pancake about 1/4 inch thick. Cut a small (1/2 inch) slit in the center of each pancake to allow for the release of steam that would otherwise cause the pancake to puff up. Set aside and cover while repeating with remaining dough pieces. Heat 1 tsp. vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Swirl oil to coat skillet, then add 1 dough round, cover and cook 1 ½ to 2 minute. Remove lid, brush top with oil, flip and cook another 1 ½- 2 minutes, covered. Remove lid and cook 40 seconds or so per side to get crisp. Transfer pancake to cutting board, tent with aluminum foil, and repeat 3 more times with remaining 3 tsp. oil and remaining 3 dough rounds. Slice cooked pancakes into wedges and serve with Scallion Dipping Sauce.
Scallion Dipping Sauce

¼ C. Soy Sauce
2 tsp. Rice Vinegar
2 tsp. Mirin
1 tsp. Water
1 tsp. Chili Oil
½ tsp. Toasted Sesame Oil
1 Scallion, minced

Combine all ingredients and serve.

Korean Beef Bites

Korean Beef Bites

1/2 pound flank or sirloin steak
1 tsp. low-sodium soy sauce or gluten-free tamari
1 tsp. brown sugar
1/2 tsp. sesame oil
1 clove garlic, finely minced
1/2 tsp. freshly grated ginger
24 rice crackers
1/2 C. prepared kimchi
1 green onion, very thinly sliced on the diagonal

Slice the steak as thin as you can into at least 24 pieces. If you are using flank steak, make sure to slice across the grain. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator. Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices. To serve, on each rice cracker layer a slice of steak, the kimchi, and garnish with green onion.

Miso, Salmon and Spinach Soup

Miso, Salmon and Spinach Soup

Miso Paste

8 C. chicken stock
2 inch piece of kombu seaweed (opt.)
1 ½ tsp. grated fresh ginger
1-3 garlic cloves, finely minced
1 C. quinoa, soaked overnight in 2 C. water with 2 tsp. vinegar or lemon juice and rinsed
½ pound salmon fillets (skinless, boneless)
1 bunch of spinach, well rinsed
¼ C. miso (I like white, you can use what you prefer)
2 tsp. naturally fermented soy sauce

Put the chicken stock, optional seaweed, ginger, garlic and quinoa in a large pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa is just soft. Meanwhile wash the spinach. Add the spinach and the salmon and cook until the spinach is wilted and the salmon is just cooked through. Break apart the salmon with two forks into bite sized pieces. Take off of the heat. Put the miso and soy sauce in a C. or small bowl. Add a ladle full of broth from the soup into the bowl and thoroughly mix together. Add to the pot of soup and serve.

Ginger Scallion Sauce

Ginger Scallion Sauce

Ginger Scallion Sauce

2½ C. thinly sliced scallions (green and whites, from 1-2 large bunches)

½ C. finely minced fresh ginger

¼ C. grapeseed or other neutral oil

1½ tsp. usukuchi (light soy sauce)

¾ tsp. sherry vinegar (we didn’t have this so we used mirin – it was fine)

¾ tsp. kosher salt, more to taste

 

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.  Over salmon, on soba, etc.  For variation try sweet soy sauce, a little crushed garlic, a little chili oil, crushed red pepper or minced red jalapeno for a nice contrasting bright red and some heat.

Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein

1-1/4 lb boneless, skinless chicken thighs, cut into thin strips

1 tsp baking soda

12-14 oz chow mein noodles (thick wheat type, not crunchy fried ones)

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

6 cups finely shredded green cabbage

2 carrots, julienned

2 cups bean sprouts

1 bunch scallions, cut into 2″ pieces, whites and green separated

4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)

1/2 cup water

1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

 

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

 

 

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.  In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.  Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

 

NOTES:  Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Joyce Chen’s Egg Foo Yung

Joyce Chen’s Egg Foo Yung

2 C. Chicken Broth
1/4 tsp. MSG
1/2 tsp. Salt
1 tsp. Catsup
1 T. Soy Sauce
3 1/2 T. Flour in 1/4 C. Cold Water
1 T. Oil
1/2 C. Shredded Celery, using end of stalk
1/4 C. Onion, sliced longwise
1 C. Mushrooms
1 tsp. Salt
5-7 Eggs
1 C. Bean Sprouts

To make sauce combine first 5 ingredients (Broth through Soy Sauce) in a small pan. Heat until boiling, stir in flour water. Cook, stirring constantly, until thickened and glossy. Heat oil in sauté pan. Add onion, celery and mushrooms to pan, cooking until onions are clear and vegetables are all soft. Sprinkle with salt, remove from pan; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 cup at a time. Fry until golden brown, about 5 minutes total. Serve drizzled with warm sauce.

Beef Teriyaki Skewers

Beef Teriyaki Skewers

Bamboo skewers
1 lb. lean steak (flank steak is my favorite), thinly sliced across the grain
3 cloves garlic
1/2 C. agave nectar
1-1/2 C. dark soy sauce
1/2 C. + 1 tsp. reduced-sodium soy sauce
2 tsp. shao hsing wine
2 tsp. sesame oil
1 tsp. rice vinegar
2 tsp. grated fresh ginger root
1 tsp. ground (dried) ginger

Soak skewers in water for 30 minutes or more (you can do this right before you’re ready to cook). Place meat in a zip-loc bag. Add remaining ingredients to a blender or food processor and blend until garlic is chopped and ingredients are well combined. Pour into the bag, press out the air, and seal. Massage the bag to coat the meat. Refrigerate for 4-8 hours. Thread strips onto the skewers, and discard the marinade. Cook skewers on the grill, on a stove top griddle, or under the broiler for 3-4 minutes.

Crispy Orange Beef

Crispy Orange Beef

1.5 lbs sirloin steak
3 tsp. soy sauce
6 tsp. cornstarch
1 softball sized navel orange
3 tsp. molasses
2 tsp. brandy or red wine
1 tsp. rice vinegar
1.5 tsp. sesame oil
1 jalapeño, inner seeds and ribs removed, thinly sliced
3 garlic cloves, minced
1 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
2 scallions, chopped (for garnish)
vegetable oil, for frying

Cut the beef into thin slices, about 1/4 inch thick. Toss the beef with 1 tsp. soy sauce. Next, sprinkle the beef evenly with the cornstarch and mix well. Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for 45 minutes. This will help our beef get crispy later on, because the freezer dries the surface moisture on the meat. Use a vegetable peeler to peel off about 10 zest strips from the orange, taking care not to get any of the bitter white pithy part. Only peel off the orange colored part. Thinly slice the orange peels into long strips. Cut the orange in half and juice it, measuring out 1/4 C. juice and placing it in a bowl. Add the other 2 tsp. soy sauce, molasses, brandy or red wine, rice vinegar, and sesame oil to the orange juice, and whisk to combine. Set the liquid aside. Heat up a deep fryer to 375 degrees F and set up a sheet pan lined with paper towels. Once the fryer has reached the proper temperature, fry about 1/4 to 1/3 of the beef at a time, for about 3 minutes, making sure to stir gently so the beef doesn’t stick together. After 3 minutes the beef will be golden brown and crispy, and you can remove it to the paper towels to drain. Cook the remainder of the beef. Heat up a large skillet over medium heat, and add 1 tsp. vegetable oil. Add the orange strips and jalapeño and sauté for 2 minutes. Add the garlic, ginger, and red pepper flakes, and stir for 30 seconds (no longer, or the garlic will burn). Add the soy sauce mixture to the pan, then add all of the beef. Stir to coat in the sauce. Garnish with the chopped scallions and serve with rice or desired side dish. Enjoy!

Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk

1/2 lb. green beans, ends trimmed
2 boneless, skinless chicken breast halves (10 to 12 oz. total)
1 T. salad oil
1 to 1 1/2 T. prepared Thai red curry paste (or 1 T. minced fresh ginger, 1 tsp. curry powder, 1 tsp. chili powder, and 1/4 to 1/2 tsp. cayenne)
1 can (14 oz.) reduced-fat coconut milk
1 tsp. sugar
1 can (8 oz.) sliced bamboo shoots, rinsed and drained
Fish sauce or salt

Slice beans diagonally into 1 1/2-inch lengths. Cut chicken into 1-inch cubes. Place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and beans; stir-fry 2 minutes. Add chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add curry paste, coconut milk, and sugar. Reduce heat to low and stir until curry paste is well blended. Add bamboo shoots; continue cooking until hot, 3 to 4 minutes. Add fish sauce to taste.

Miso Glazed Aubergine (nasu dengaku)

Miso Glazed Aubergine (nasu dengaku)

2 small Japanese Eggplants
2 T. Shiro (White Miso)
2 T. Mirin
½ T. Rice Vinegar
½ T. Maple Syrup or Sugar
1 tsp. toasted Sesame Seeds
Untoasted Sesame Oil, for brushing
Salt

Cut eggplants (aubergines) into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. To be on the safe side, sprinkle cut surfaces of the aubergines with salt and set aside for 20-30 mins for the salt to draw out any bitterness. Rinse the salt off and pat the vegetables dry with a paper towel. Heat up the oven with the grill option and line a large baking tray with a piece of baking paper. Whisk miso, mirin, rice vinegar and maple syrup in a small pot over medium heat until miso has dissolved. Take off the heat and mix in sesame oil. Brush cut surfaces of the aubergine wedges with a bit of vegetable oil and place them, skin down, on a paper-lined baking tray. Place the tray some distance from the grill so that the aubergine cooks on the inside as well as on the outside. Bake for 10-15 minutes or until tender. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelizes nicely. Watch the pieces to ensure they don’t burn.

Seafood Fried Rice

Seafood Fried Rice

4 slices of bacon , chopped into small pieces
2 eggs, lightly whisked
4-6 C. cold, leftover brown rice
3 garlic cloves, finely minced
1 tsp. freshly grated ginger
2-4 green onions
1 C. frozen peas, corn, or combination
1 C. leftover seafood (shrimp, salmon, white fish, etc)
Fresh Limes (2-4)
Soy Sauce
Cilantro for garnish

In a large saucepan, fry the bacon over med-high heat until crispy, stirring to prevent burning. Remove from pan. Take out some of the bacon grease, leaving enough to scramble the eggs with. In the middle of the pan, quickly scramble the eggs until just cooked. Remove from the pan, Add two tsp. (or more!) of bacon grease back into the pan for the next step. Over medium high heat, add the cold rice, ginger and garlic cloves and green onions. Cook for several minutes, stirring as needed, until heated through. Add the peas and give it a stir and cook for another minute or two, or until the peas are heated through. Add the seafood, and give a quick toss and cook until just heated through. Stir the bacon and eggs back into the dish and squeeze the juice of one lime over the dish as well as about two tsp. soy sauce. Garnish with chopped cilantro If desired. Serve with extra lime wedges & soy sauce.

Green Papaya Salad with Lemongrass Shrimp

Green Papaya Salad with Lemongrass Shrimp

For the Dressing:

1 tsp. Garlic, minced
2-3 ea. Thai bird chili (or ½ Serrano), chopped
4 tsp. Sugar
2 tsp. Fish sauce
2 tsp. Fresh lime juice
2 tsp. Water

For the Shrimp:

Sugar 1 tsp.
1 ½ tsp. Minced lemongrass
1 tsp. Minced shallots
2 ea. Thai bird chilies, minced
2 tsp. Fish sauce
1 tsp. Vegetable oil
2/3 lb. (21-25 count) Medium-size raw shrimp, shelled and deveined
For the Salad:

1 ea. Medium green papaya, peeled, seeded and shredded into thin, long strands
2 carrots, shredded thinly
2/3 C. Thai basil leaves, cut in thirds
¼ C. Fried shallots
¼ C. Coarsely chopped roasted peanuts
8 sprigs Cilantro

For the dressing: For the dressing, combine the garlic, chilies, 4 tsp. sugar, fish sauce, lime juice in a small bowl and set aside. For the Marinade: Place 1 tsp. sugar, lemongrass, shallots, chilies, fish sauce and oil in a medium-size bowl and mix well. Add the shrimp. Toss gently to coat and marinate for 20 minutes. Grill or sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool. Slightly bruise the papaya strands in a mortar and pestle. Put the cooked shrimp, papaya, basil, carrots and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish. Garnish with cilantro and serve.

Thai Chicken Satay

Thai Chicken Satay

Boneless Skinless Chicken Breasts OR Shrimp OR Pork
Soy Sauce (3/4 C.)
Coconut Milk ((1 can)
1/4 C. Lime Juice
2 tsp. Coriander
1 tsp. Turmeric
2 tsp. Cumin
1 T. Ginger (In the squeezy tube)
2 tsp. crushed garlic
4 T. minced onion
3 T. yellow curry powder
3 T. brown sugar (optional)

Combine all ingredients except meat. Slice meat into thin strips. If using shrimp, devein, and if desired, pull off tails. Put meat and marinade into a ziplock bag reserving some of the marinade for basting. Marinate for at least 20-30minutes. Overnight is super tasty. Grill/Broil while basting and turning periodically and serve.

Tofu in Lime Ginger Sauce

Tofu in Lime Ginger Sauce

1/4 C. fresh cilantro, chopped
3 T. fresh ginger, chopped
2 cloves garlic, finely chopped
2 jalapeño peppers, seeded and chopped
3 T. lime juice
1 T. olive oil
1/2 tsp. salt (optional)
1/4 tsp. turmeric
1 lb. tofu, cut into 1 inch slices

Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary. Add next 4 ingredients and mix thoroughly. Transfer mixture to a shallow dish. Add tofu and toss to coat well. Cover and refrigerate 10 minutes. Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add tofu to skillet. Spread remaining marinade over tofu. Cover skillet tightly and cook over medium low heat 15 minutes until tofu is cooked throughout.

Yield: 4 servings
Calories: 142
Fat: 9g
Fiber: 2.3g

Thai Basil Chicken Phyllo Rolls

Thai Basil Chicken Phyllo Rolls

8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tsp. crushed red pepper
4 tsp. soy sauce
2 tsp. fish sauce
1 tsp. cornstarch
1 lemon, juiced, divided
salt to taste
2 tsp. olive oil, + additional for brushing phyllo
1 pound phyllo sheets

2 eggs
2 tsp. water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tsp. to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tsp. filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Asian Pork Belly Kabobs

Asian Pork Belly Kabobs

1kg pork belly, bone and skin removed but with some fat left

150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks

Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.

Orange Chicken

Orange Chicken

2 large boneless skinless chicken breasts cut into ½ inch pieces
1 ½ C. flour
1 beaten egg
¼ tsp. salt
¼ tsp. pepper
Oil for frying the chicken

1½ C. water
1 small package powdered orange gelatin (not sugar free)
½ C. orange juice or juice of 1 orange
1/3 C. rice vinegar
1/2 C. brown sugar
2 tsp. soy sauce
Zest of 1 orange
½ tsp. ginger root, grated
½ tsp. garlic, minced
¼ tsp. red pepper flakes
2 tsp. corn starch
¼ C. water

Combine flour, salt and pepper in a large bag. Dip chicken in egg mixture and shake in the flour mixture to coat. Deep fry at 375 degrees until completely cooked. A wok can be used to deep fry. In a large saucepan combine water, gelatin, orange juice, vinegar, sugar and soy sauce. Blend well over medium heat for a few minutes. Stir in zest, ginger, garlic and pepper flakes. Bring to boil. In a separate C., combine cornstarch and water and mix to make a slurry. Add to sauce and bring to boil. Combine with chicken and serve over rice.

Miso Soup with Nameko Mushrooms

Miso Soup with Nameko Mushrooms

Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed with nameko mushrooms, this soup is delicious.

3 C. water
About 1 tsp. dashi powder
3-1/2 tsp. red miso
1/2 C. diced tofu (optional)
One 7-oz. can nameko mushrooms

Cilantro, for garnish, if desired

Heat the water in a large saucepan and add 1 tsp. dashi powder, or the amount required to make 4 C. dashi (see the instructions on the dashi powder container).

In a small bowl, liquefy the miso with 3 to 4 tsp. the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.

Thai Mushroom & Coconut Soup

Thai Mushroom & Coconut Soup

1 oz. Mixed Dried Mushrooms (such as earthy delights dried stir fry mushroom mix)
2 C. hot water
2 14-oz. cans coconut milk
2T. Thai red curry paste, or to taste
2 shallots, diced
2T. finely chopped fresh ginger
1 medium carrot, peeled, halved & sliced on diagonal
1 stalk lemongrass, outer leaves removed and trimmed
2 C. chicken stock
1T.soy sauce
2 tsp. sugar, or to taste
1 tsp. lime zest
2T.fish sauce
3 T. lime juice
salt & pepper to taste
2 scallions, cleaned and thinly sliced
sprigs of fresh Thai basil

Place the dried mushrooms in a bowl and add sufficient very hot water to cover them completely. Soak for 20 – 30 minutes or until soft and pliable. Drain, reserving the flavorful soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Drain again, squeezing gently, then pat dry. Trim the stems from the shiitake mushrooms with a pair of scissors. Thinly slice all of the mushrooms and set aside. Spoon off 3 – 4 T. the thick coconut cream from the top of the opened cans into a large heavy-bottomed pot. Heat the coconut cream over medium heat until it begins to bubble. Stir in the Thai red curry paste and cook for 2 – 3 minutes. Add the shallots, ginger and sliced carrot to the pot. Bash the lemongrass with the back of a heavy cleaver or knife to break it up a bit and release the flavor. Toss it into the pot with the other vegetables and cook, stirring frequently, about 5 minutes. Raise the heat to medium-high and add the sliced reconstituted mushrooms, 2 C. the reserved mushroom soaking liquid, the coconut milk and 2 C. chicken stock. Bring to a low boil, then reduce the heat slightly so it continues to gently simmer. Stir in the soy sauce and sugar and continue to simmer, stirring occasionally, until the soup begins to reduce and thicken slightly, about 20 to 30 minutes. Remove from the heat and take out the piece of lemongrass. Stir in the lime zest, lime juice and fish sauce and season to taste with salt and pepper. Ladle into bowls and garnish with sliced scallions and fresh Thai basil leaves. Serve with sriracha chile sauce on the side for those who like it extra spicy.

Thai Coconut Green Curry Salmon

Thai Coconut Green Curry Salmon

2 6-8oz. Portions of Salmon
1 zucchini, cut in half lengthwise then sliced
2-3 thai chiles (or serrano peppers) sliced thinly
2 cloves of garlic, thinly sliced
5 Baby Bella Mushrooms, stem removed and sliced (about 2 cups)
1/2 red bell pepper, core and seeds removed and cut into 1/2 inch cubes
1 head of baby bok choy, cut into fourths
1 inch piece of Ginger, peeled and grated
4 T. of grapeseed or olive oil
13.5 oz. can of Chaokoh Coconut Milk or Thai Kitchen Coconut Milk
2 T. Thai Kitchen Green Curry Paste
1 T. Red Boat Fish Sauce
2 T. Fresh Squeezed Lime Juice
1/4 cup freshly chopped thai basil (or regular basil)
2 whole green onions, sliced and separate the top dark green slices from the bulb (whiter part) of the onion.
Montreal Steak Seasoning (or Salt and Pepper), to taste

Preheat oven to 450 degrees. Wrap a cooking sheet in foil. Place salmon, skin side down, on the foil wrapped baking sheet. Drizzle salmon with about 2 T. of grapeseed or olive oil, rub across the top of the salmon so that it is coated evenly. Season with Montreal Steak Seasoning (or salt and pepper) to taste. Before placing your salmon in the oven, make sure all of your other ingredients are chopped and are on hand ready to go. Place salmon in the oven, bake until salmon is cooked through, about 12 to 15 minutes. Meanwhile, while the salmon is baking: in a large skillet heat 2 T. of grapeseed oil or olive oil over medium-high heat. When hot, add in the garlic, thai chiles, ginger, red pepper, zucchini, mushrooms, the bok choy, and the bulb (white part) of the green onion. Sauté for about 4 minutes, or until veggies just begin to get tender. Now add in the green curry paste, stir in, and sauté for 1-2 minutes more. Turn heat down to medium-low. Add in the coconut milk, the fish sauce, the lime juice, and the rest of the green onion (save a few for garnish if you want). Cook with at a light simmer, where it is just barely bubbling (you may need to turn down to low depending on your stovetop), stirring occasionally, until the salmon is done cooking in the oven. Remove Salmon from the oven, and using a sturdy spatula, gently remove the salmon from the skin (optional, I just prefer to remove the skin-leave it on if you would like). Serve over green curry vegetables and top with freshly chopped basil and green onions.

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

Bronzed Chicken Wings with Ginger

 

2 pounds Chicken wings

1/4 C. Dark corn syrup

1/4 C. Soy sauce

1 T. Corn oil

2 tsp. Minced fresh ginger

2 T. Dry sherry

1/4 pound Very small mushrooms

1/2 Sliced bamboo shoots

2 Green onions — cut in 2″

1/2 C. Chicken broth

1 T. Cornstarch

2 T. Water

 

Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.  Spoon over chicken wings.

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

 

2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips

1 oz. Vietnamese chili paste (sambal olek)

1 T. ginger, peeled and thinly sliced

1 T. garlic, peeled and minced

1 T. onion, peeled and minced

4 large shiitake mushrooms, stemmed and thinly sliced

2 heads bok choy, cleaned, cored and sliced

1 red bell pepper, seeded and thinly sliced

1 small Japanese eggplant, thinly sliced

2 oz. soy sauce, low sodium

2 oz. water

1 T. cilantro, chopped

1 T. sesame seeds

steamed brown rice

 

Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

 

4 boneless, skinless chicken breasts (about 1 pound)

1/4C. reduced-sodium Teriyaki sauce

4 tsp. brown sugar

½ tsp. grated or minced ginger

1/2 C. Panko bread crumbs

3 T. plain bread crumbs

2 tsp. oil

¼ tsp. garlic powder

 

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to1/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.

 

Yield: 4 servings

Calories: 205

Fat: 4g

Fiber: 0g

Creamy Sesame Ginger Dressing

Creamy Sesame Ginger Dressing

This creamy, kicky Asian-inspired dressing is a knockout.

¼ C. vegetable oil
2 tsp. rice wine vinegar
2 tsp. C. wildflower honey
2 tsp. mayonnaise
2 tsp. sesame oil
1 tsp. peeled, minced fresh ginger
2 tsp. peeled, minced garlic
1 tsp. Korean fermented red bean paste, optional
½ tsp. fine sea salt
Freshly ground black pepper, to taste

In a small mixing bowl, whisk together all of the ingredients. Taste for balance, and add vinegar, honey, salt, and pepper to taste.

Asian Pork & Noodles

Asian Pork & Noodles

Asian Pork & Noodles

3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork

2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste

Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 4g

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

 

3 pounds flanken-style beef short ribs
1 C. soy sauce
1/2 C. brown sugar
1/3 C. mirin
1/4 C. sesame oil
6 cloves garlic
6 scallions
2 tsp. fresh peeled ginger

Korean-Style Slaw:
3 C. Napa cabbage, chopped
1 C. daikon, diced into matchsticks
1 C. bean sprouts
6 scallions, diced
3 T. cilantro, chopped
1 lime, juiced
2 T. soy sauce
1 T. mirin
1 T. sriracha or chili pepper sauce
1 T. extra virgin olive oil

For assembly:
10-15 yellow corn tortillas
sriracha

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag. In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 C. of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours. To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve. Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos. Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside. Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove. Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately. **If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers

Shrimp and Veggie Potstickers3 T. vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
½ pound of cleaned shrimp diced in a medium dice
2 T. rice wine vinegar
2 tsp. soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Dipping Sauce

1/4 C. light soy sauce
2 T. rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 tsp. sugar
1/2 tsp. toasted sesame oil
1/2 lemon, zested

Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.

Asia Tacos with Crisp Braised Pork

Asia Tacos with Crisp Braised Pork

1 1/2 C. beef or chicken stock, or water
1T. low-sodium soy sauce
Juice of 1 lime
2 T. minced ginger & 1 tsp. minced garlic
2 1/2 lb. bone-in country style pork ribs

Preheat the oven the 325F. In a small sauce pan, combine the broth, soy sauce, lime juice, ginger & garlic and bring to a boil over high heat. Season the Pork with salt & pepper, place in the roasting pan and pour the boiling soy mixture over the pork. Turn to coat evenly. Cover with foil and place in the heated oven. Cook until the pork is very tender and easy to shred and pull from the bones, about 2 to 3 hours. Remove from the oven and let cool before shredding into bite-sized pieces. Can be made a day ahead.

Cilantro sauce

1 C. roughly chopped fresh cilantro, including stems
1 hot green chile, stemmed and chopped
juice of 1 lime
1 tsp. sugar
1/2 tsp. sea salt
1/4 C. olive oil

Combine all of the ingredients in the food processor and puree until smooth

To Assemble:

12 fresh corn tortillas
1 pint Vietnamese Pickled Vegetables or Do Chau
1 Asian Pear, thinly sliced

Heat a cast iron skillet or other heavy pan over medium-high heat. Warm the tortillas, 1 or 2 at a time about a minute per side. Reserve to a clean kitchen towel to keep warm. Once the tortillas are all heated, add the pork to the skillet and heat turning frequently until the pieces of pork have caramelized and are crispy, about 5 minutes. Fil the tortillas with pork, top with do chau, pear and cilantro sauce. Serve.

Hot-and-Sour Beef and Rice Noodle Salad

Hot-and-Sour Beef and Rice Noodle Salad

1 beef flank steak (about 1 lb.)
8 oz. dried thin rice noodles (see “Four Types of Noodles,” below)
1/2 C. lime juice
1/4 C. Asian fish sauce (nuoc mam or nam pla) or soy sauce
1/4 C. sugar (2 T. if using soy sauce)
1 T. minced garlic
3 to 4 tsp. minced fresh serrano chiles
2 quarts salad greens (5 oz.), rinsed and crisped
1 C. cherry tomatoes (8 oz.), rinsed, stemmed, and halved
1/2 C. thinly slivered red onion, rinsed
1/3 C. fresh mint leaves, rinsed
1/3 C. fresh cilantro leaves, rinsed

Rinse steak and pat dry. Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest part (cut to test), 9 to 12 minutes total. Transfer to a board and let rest at least 5 minutes. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil; add noodles and stir occasionally until barely tender to bite, 3 to 4 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. In a small bowl, mix 1/2 C. (1/4 C. if substituting soy sauce for fish sauce) water, lime juice, fish sauce, sugar, and garlic. Add chiles to taste. Thinly slice meat across the grain at a 45° angle, then cut the slices into 3- to 4-inch lengths. On each of four dinner plates, layer equal portions of salad greens, noodles, tomatoes, onion, mint, and cilantro. Top salads with slices of beef. Spoon half the dressing over salads; serve remaining to add to taste.

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers

Korean-Style BBQ Pork Belly Skewers16 bamboo skewers, soaked in water about 30 minutes

2/3 C. Korean chili paste (gochujang)
5 T. sugar
4 T. low-sodium soy sauce
4 T. Korean chili powder (gachugara)
4 T. sesame oil
4 scallions, thinly sliced
4 garlic cloves, minced

2 pounds pork belly, cut in half widthwise and sliced into 1/4-inch thick slices
2 T. vegetable oil
2 C. cooked white rice
16 leaves red-leaf lettuce
2 scallions, thinly sliced
2 T. toasted sesame seeds

For the marinade, place all marinade ingredients in a bowl and whisk until well combined. Add pork belly slices and toss gently to coat. Refrigerate at least 1 hour and up to 24 hours. Preheat the grill to high and brush with oil. Thread pork belly onto skewers. Shake off excess marinade and grill 2-3 minutes on each side (Note: We didn’t feel the pork was cooked enough at this point and moved the skewers over to the side, turned the heat down to medium, closed the grill, and continued cooking over indirect heat for another 15 minutes. Watch carefully, as the fat and marinade causes flare-ups).To serve, place 2 T. of rice on each lettuce leaf. Top with 1 pork belly skewer and finish with a sprinkle of scallions and sesame seeds.

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

 

1 pound beef tri-tip, cut into 4 x 1/2-inch strips

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

4 cups sliced stemmed shiitake mushrooms

2 garlic cloves, minced

1/4 cup reduced-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch

1 teaspoon finely grated peeled fresh ginger

1/4 cup roughly chopped fresh cilantro leaves

 

Put a large skillet over high heat. Season the beef on both sides with salt and pepper. Add the olive oil to the pan. Arrange the beef in a single layer and cook, without stirring, for 2 minutes. Flip the meat and scoot it to one side of the pan. To the open space, add the mushrooms and cook for 1 minute. Stir in the garlic and shake the pan to distribute everything into an even layer. Cook, without stirring, until the beef and mushrooms are browned and cooked through, about 1 1/2 minutes. In a small bowl, whisk to combine the soy sauce, sesame oil, 2 tablespoons water, the cornstarch, and ginger. Add this mixture to the pan and cook until the sauce just starts to thicken, about 30 seconds. Remove from the heat, stir in the cilantro, and serve.

Sesame Spinach Salad

Sesame Spinach Salad

spinach-salad-su-635747-x1 1/2 pounds spinach, stemmed and rinsed well
1/4 cup sake or dry white wine
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons Asian sesame oil
2 tablespoons toasted sesame seeds

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach. In a large bowl, mix sake, soy sauce, sugar, and sesame oil. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.

Cold Soba Noodle Salad

Cold Soba Noodle Salad

1 pound soba noodles
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon powdered wasabi (see notes)
1/2 cup minced green onions
1/4 cup dried bonito flakes (optional; see notes)

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Dipping Sauces

Dipping Sauces

Ginger dipping sauce: In a blender or food processor, whirl 1/4 C. coarsely chopped white onion, 1/2 C. peeled, coarsely chopped ginger, and 1/3 C. peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 C. soy sauce, 6 T. rice vinegar, 1 1/2 T. Asian sesame oil, and 1/4 C. sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.

Mustard dipping sauce: In a blender, whirl 3/4 C. soy sauce, 2 T. water, 1/4 C. dry mustard, 1/4 C. toasted sesame seeds, and 1/4 C. sugar until smooth. Stir in an additional 1/4 C. toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 C. sake or dry white wine, 1/2 C. mirin (sweet rice wine; available in supermarkets), 1/2 C. soy sauce, 1/2 C. rice vinegar, and 1/4 C. dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 T. lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.

Japanese Grill Party

Japanese Grill Party

japanese-grill-mRobata-yaki, or Japanese barbecue, is perfect for warm-weather entertaining ― it’s simple, fresh, and meant to be shared with friends along with sake and cold beer. “Robata-yaki originated in seaside villages in Japan, when fishermen would grill the catch of the day on the boat,” says Vernon Cardenas, executive chef at Katana in Los Angeles, a restaurant specializing in Japanese barbecue. Cardenas grills meat, seafood, and vegetable skewers served with flavorful dipping sauces. Our flexible robata-yaki menu accompanies three of Katana’s sauces. Serve ponzu with skewers of seafood, ginger sauce with vegetables, and mustard sauce with chicken, or let guests mix and match. Round out the menu with edamame and spinach and noodle salads. Mochi ice-cream balls ― scoops of ice cream thinly covered with chewy pounded-rice dough ― make a perfect handheld dessert.

Boiled Edamame
Grilled Seafood or Chicken Skewers
Grilled Vegetable Skewers
Dipping Sauces
Cold Soba Noodle Salad
Sesame Spinach Salad
Mochi Ice Cream Balls
Sake

Choosing Sake

Sake

Premium Sake is served chilled, never warmed, to allow its subtle flavors to be appreciated. Sake is brewed in many styles from light and fragrant to smoky and full bodied. All premium sake can only contain rice, water, special kōji mould (used in food fermentation in Asia) and sake yeast. In some instances, a small amount of distilled alcohol is added at the end of the brewing process, just before sake is pressed and stored for maturation. Imported, top of the line sake will be graded as DaiGinjo (Junmai Daginjo) or Ginjo (Junmai Ginjo) – these are the top 10% of all sake. The next type premium sake is graded as Honjozo (alcohol added) or Junmai (no alcohol added). This type may sometimes be warmed. Table sake, the lowest grade, is labeled as Futsuu-shu

酒 – shu – a suffix indicating “sake” or “alcohol”. It often follows the grade or type.
大吟醸 – Daiginjō
吟醸 – Ginjō
純米 – Junmai
本醸造 – Honjōzō

In addition to the Grade of Sake, they may have another label as well.
Nigori– “Cloudy sake”. Some of the fermented solids “kasu” are allowed back in during sake pressing, giving the sake cloudy-white appearance. Nigori sake will be sweeter and milder, and could be a good option when you feel like drinking something different or when you need a sake to go with very spicy food.
Nama (Namazake) – unpasteurised sake. Has a certain “zing” due to all the living enzymes that still remain. Many people have a strong preference for Nama sake, as it can feel more effervescent, zingy, sparkly. Before choosing to drink Nama, however, make sure that it had been properly stored. It must always be refrigerated.
Genshu – undiluted sake. Sake is naturally 20% alcohol, but most of it is diluted with filtered water to bring the alcohol content down to 15-17%, to enhance the experience of flavours. More often than not, genshu sake will only be sold at the brewery door, as a souvenir. In some rare instances, however, the highly skilled brewer will manipulate the fermentation process to reach the peak alcohol content of only about 16-17%, and deliver a very special sake.
Muroka – unfiltered (most sake is filtered with charcoal powder to remove colours and off flavours). Muroka sake will be darker colour, more flavour. Some people seek out this type as they believe it is sake in its natural state. Worth trying at least once!
Kōshu – aged sake. Honey-like flavours, darker colour. Almost brandy-like. 99.9% of sake is never matured. The sake that has been matured on purpose and called kōshu is rare, and can be a very interesting drinking experience.
Yamahai, kimoto – sake types where the yeast starter is prepared with naturally occurring lactic acid. (Brewers now add lactic acid to keep the stray bacteria away from the yeast starter). It is gamier, earthier, higher acidity and sweetness. Basically, these are the types for which the fermentation process is started using old, traditional methods. They are slowly becoming popular again. Do expect stronger flavour than in most sake.

The irony is, you could select the most expensive, most technically promising sake, and still be disappointed. All that craft that went into making the sake would be futile if the sake is not stored and handled properly. Sake, like wine, is alive. It matures in a bottle. Most sake is made to be drunk fresh, within a year of bottling. Sake should be kept in a cool and dark space, just like wine. Exposure to bright lights and high temperatures is disastrous to sake. Ideally, you will find sake in a fridge. Ask the shop about the bottling date. In Japan, by law, all sake should carry the bottling date. There is one exception – sake intended for export doesn’t have that requirement. This is a pity! You can still ask the shop about how long they have had that sake. Secondly, look at how it has been displayed. How long has it stayed on the shelf under the bright fluorescent lights? Is it in a box or fully exposed to light? Is it wrapped in paper? Even after pasteurization, some light-sensitive particles remain in sake, and will degrade over time. Good liquor stores will keep sake refrigerated. This is the safest method for keeping sake

Sesame Noodles with Shredded Chicken

Sesame Noodles with Shredded Chicken

1/4 C. sesame seeds, toasted
¼ C. chunky peanut butter
5 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. light brown sugar
1 tsp. grated fresh ginger
2 garlic cloves, minced
1 tsp. hot sauce
5 tsp. hot water

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 pound fresh Chinese noodles or 12 oz. dried spaghetti
1 tsp. salt
2 tsp. toasted sesame oil
4 scallions, sliced thin on bias
1 carrot, grated

FOR THE SAUCE: Puree 3 tsp. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 tsp. at a time, until sauce has consistency of heavy cream. FOR THE CHICKEN AND NOODLES: Bring 6 quarts water to boil in large pot. Position oven rack 6 inches from broiler element and heat broiler. Spray broiler pan top with vegetable oil spray, place chicken breasts on top, and broil until lightly browned, 4 to 8 minutes. Flip chicken over and continue to broil until meat registers 160 to 165 degrees, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Shred chicken into bite-size pieces and set aside. Add noodles and salt to boiling water and cook, stirring occasionally, until tender, about 4 minutes for fresh or 10 minutes for dried. Drain, then rinse under cold water until cool. Drain again, transfer to large bowl, add sesame oil, and toss to coat. Add shredded chicken, scallions, carrot, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 tsp. sesame seeds, and serve.