LATEST RECIPES
Ginger scallion poached chicken
Poached chicken with ginger scallion sauce
Equipment
- Food Processor
- Stainless steel pot
- Mixing bowl
- Knife
- Tong
Ingredients
- 4 Bone in chicken thighs with skin or no skin
- 1 ½ cup neutral or high temp oil
- 1½ tsp sea salt
- 1 1 root peeled ginger
- 1 1 bunch green onion and or scallion
- 1 tsp white pepper
Instructions
- First add water or chicken stock to a 6-8 quart pot wait until boil then turn down to slow simmer drop in bone in chicken until fully cooked maybe 45-50 min. When chicken is cooked put in ice bath in a mixing bowl and let chill for 20-30 min. Take out the chicken dry it out and then remove the bone and slice the chicken to your liking.
- While chicken is chilling out grab your food processor add the peeled ginger root and cut the root into mid size pieces also get your scallion take a small part of the root out. In your food processor add the ginger and scallion and pulse it until really fine mince. Set aside in a mixing bowl then get a small pot add the ½ cup oil until smoking hot add the oil slowly in the mixing bowl and mix it with a spoon to incorporate it finally add salt and white pepper to taste.
- Save the chicken liquid for soup or make to rice.
Kakuni
Simmered pork belly
Equipment
- Sous vide
- Food Saver
- Vacuum bag
Ingredients
- 1 pound pork belly
- 1 ounce smashed ginger
- 1 clove smashed garlic
- 4 tbsp soy sauce
- 3 tbsp sake
- 3 tbsp water
- 3 tbsp mirin
- 2 tbsp fish sauce
- 3 tbsp brown sugar
- 1 white part of green onion 1 stalk smashed
Instructions
- In a vacuum bag add the pork belly and the rest of the ingredients. Hold the bag down so the liquid doesnt come out of the food saver machineif liquid comes up press the seal button. Set the Sous vide machine to 170℉ and cook for 10 hours.
- Finally take out pork belly and strain the liquid. Cut the pork belly into bit size pieces and brown in skillet and add the strained sauce to reduced it until desired result.
Saba (mackerel) miso soup and rice
Japanese breakfast, lunch or dinner.
Equipment
- Oven you can use a grill pan
- whisk
Ingredients
- 1 Saba (mackerel) fillet
- ¼ cup sake
- 1 cup dash stock chicken or fish stock is another option
- 2 tbsp miso white or red miso1
- ¼ block of diced tofu
- handful diced green onion
- 2 tbsp grated daikon
- soy sauce
- lemon wedge
Instructions
- soak the saba fillet with sake and let it soak for 20-40 min. Soaking it will remove the fishy smell. Pat dry set aside set the oven to 400℉ get your baking pan and line it with aluminum foil. Cook the fish for 8 minutes or until done.
- get a small pot and add the dashi stock and heat it up once it simmers add the miso and whisk it to incorprate it. Finally add the diced tofu and green onion. Cook a pot of rice and enjoy.
Yakisoba
Japanese fried noodles
Equipment
- Wok you can use any large saute pans
- Tongs you can use a large spoon or spatula to mix the contents in wok or pan
Ingredients
- ½ sliced medium yellow or sweet onion
- ½ julienne carrots
- ½ cup chopped green onion
- 1 sliced uzumaki (steamed fishcake)
- 1 yakisoba noodle pack
- 3 cups chopped cabbage
- ¼ cup tonkatsu sauce
- 1 tsp salt and white pepper
- 1½ tbsp neutral oil
Instructions
- heat a wok or large saute pan add oil and saute vegetables add the round onions once sweated then add all the vegetables except the green onions.
- add the noodles and diced fishcake on top of the vegetables let the steam loosen the noodles. Once loosen add the salt and pepper finally add the tonkatsu sauce and incorporate it well. Then add the green onions to finish the dish.
chi chi dango
soft chewy mochi dessert
Equipment
- 1 9X13 baking pan
Ingredients
- 1 box 454 grams Mochiko sweet rice flour
- 2 cups water
- 1 can 13.5 fl oz coconut milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 cups white sugar
Instructions
- Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
- Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
- Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
- Preheat the oven to 350°F.
- Generously grease a 9×13 inch pan. Cover with foil and bake for 55-60 min.
- Remove from oven and let it cool down completely. Sprinkle potato starch or corn starch on working surface. Remove the mochi from pan and using a plastic knife, cut the mochi into bite sized pieces. Roll pieces in potato starch and dust off any excess. Serve and enjoy!
chicken karaage
japanese fried popcorn chicken
Equipment
- 1 pot to deep fry
- 1 spider strainer
- 1 Knife
- 2 Mixing bowl
Ingredients
- 4 pieces chicken thigh fillets
- 4 tbsp dark or light soy sauce
- 4 tbsp sake
- 2 tbsp mirin
- 4 tbsp fresh grated ginger plus the juices
- 2 cups neutral frying oil
- ½ cabbage for the veggies
- ¼ cup potatoe or corn starch
- 2 eggs
Instructions
- Cut chicken into bite size pieces then add the marinate ( soy sauce, mixed egg, sake, mirin and grated ginger) in a mixing bowl or zip loc bag.
- Marinate chicken pieces for 1 or 2 hours. If you are in a rush 30 minutes is the minimum.
- Coat the chicken in the corn starch or potatoe starch set aside, add oil in the pot I used the chop stick method to determine the temp. The chicken is going to be fried twice the first fry is on a lower temp if the chop stick has small bubbles the it's about 320℉ the second fry should be 360℉ the chop stick should have bigger bubbles. Serve with shredded cabbage.