Miso Soup

 

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Miso Soup


Course Soup
Cuisine Japanese
Servings 4 servings

Ingredients

Soak

  • 1 tsp wakame or 2 cut up nori sheets
  • 1 cup warm water

Dashi

  • 6 cups water
  • 1.5 cups katsuoboshi

Miso

  • 1/4 cup white shiro miso soybean paste
  • 6 ounces silken soft tofu cut into 1/4-inch cubes
  • 3 whole green onions thinly sliced

Instructions

  1. Soak wakame in 1 cup of hot water for 10 minutes. Alternatively, use nori sheets.

Dashi

  1. Bring the 6 cups of water to a boil over high heat in a saucepan.  

  2. Reduce heat to medium-low, and then stir in the bonito flakes. Let them sit for about 3-4 minutes, or until most of the flakes sink to the bottom of the pan.

  3. Strain out the flakes, and return the pan with the broth to the stove.

Miso

  1. In a separate small bowl, add the miso paste along with 1/2 cup of the dashi broth. Whisk together until smooth. Then add the miso back to the saucepan with the rest of the broth.
  2. Add the tofu, nori and green onions to the broth, and gently stir to combine. 

  3. Increase the heat to medium-high, and continue cooking for about 5 minutes, or until the soup reaches a simmer. 

  4. Remove from heat, top with green onions, serve immediately.

Recipe Notes

If bonito (katsuobushflakes are unavailable, don't fear, you have a few options. 

Just use water, without any fish flavoring. (The other ingredients will still flavor the broth considerably.)

Use any other kind of homemade or store-bought fish stock.

Use chicken or vegetable stock (with a few drops of fish sauce stirred in, if you have it).

Use instant dashi granules (kind of like bouillon -- but look out, many brands include MSG).

References

http://www.thekitchn.com/how-to-make-japanese-dashi-broth-cooking-lessons-from-the-kitchn-57749

Sunomono

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Sunomono

Course Salad
Cuisine Japanese

Ingredients

  • 3 whole cucumbers
  • 1/4 tsp salt
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp soy sauce
  • 1 tsp sesame seeds

Instructions

  1. Slice cucumbers as thinly.

  2. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.

  3. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.

  4. Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

Recipe Notes

References

http://www.japanesecooking101.com/sunomono-cucumber-salad-recipe/

Red Enchilada Sauce

 

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Chicken Enchiladas

Cuisine Mexican

Ingredients

Prep

  • 2 Tbsp canola oil or vegetable oil, or any other neutral oil
  • 2 Tbsp all-purpose or gluten-free flour

Bloom

  • 4 tablespoons chili powder *not cayenne!
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano

Reduce

  • 2 cups chicken or vegetable stock

Enchiladas

  • 1 Tbsp canola oil
  • 1 whole onion diced
  • 1.5 pounds chicken diced, 1/2 in
  • 4 oz diced green chiles canned
  • 15.5 oz black beans canned, drained & rinsed
  • 8 flour tortillas
  • 3 cups mexican cheese
  • 1/4 cup fresh cilantro

Instructions

Enchilada Sauce

  1. Measure and set aside chili powder, garlic powder, salt, cumin, and oregano.

  2. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.

  3. Stir in the reserved seasonings. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

  4. Use immediately or refrigerate or store up to 3 days.

Enchiladas

  1. Preheat oven to 350 degrees F. 

  2. In a medium high pan, saute onion until translucent. 



  3. Add diced chicken and green chiles, and season with salt and pepper. Saute, stirring occasionally, until the chicken is cooked through. Remove from heat and set aside.

  4. Assemble: Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. 

  5. Spread the remaining enchilada sauce and cheese on top of the tortillas.

  6. Bake uncovered for 20 minutes. Remove from oven and garnished with chopped fresh cilantro.

Recipe Notes

 

Fried Chicken

 

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Fried Chicken


Course Main Course
Cuisine American
Servings 4 servings

Ingredients

Chicken

  • 1 lb chicken
  • 4 cups buttermilk

Seasoning

  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder

Dredge

  • 3 eggs
  • 1/3 cup water
  • 1 cup Frank's Red Hot or other vinegar based hot sauce

Breading

  • 4 cups flour
  • 3 teaspoons cayenne pepper
  • 2 teaspoon paprika
  • 2 teaspoon pepper

Oil

  • peanut oil

Instructions

  1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for at least 2 hours, up to 24 hours.

  2. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

  3. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

  4. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

  5. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

  6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. Shake plastic bag to recoat pieces.

  7. Heat oil in deep fryer to 350 degrees. Fry chicken for 15-18 minutes, or until golden brown.

Recipe Notes

References

https://megseverydayindulgence.wordpress.com/2012/07/07/extra-crispy-spicy-fried-chicken-crazy-cooking-challenge/

 

Togarashi Spicy Chicken

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Togarashi Spicy Chicken

Course Main Course
Cuisine Asian
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

Chicken

  • 8 pieces chicken bone in, skin on

Marinade

  • 2 Tbsp minced ginger
  • 1/2 cup mirin
  • 1/2 cup honey
  • 1/2 cup soy sauce low sodium
  • 1/2 cup sake
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tsp togarashi

Sauce

  • 1 tsp corn starch
  • 2 Tbsp water

Optional

  • 8 leaves cabbage or lettuce

Instructions

Prep

  1. Mince ginger.

Marinate

  1. Mix the ginger, mirin, honey, soy sauce, rive vinegar, sesame oil, and togarashi together in a bowl.

  2. Add 3/4 of the mixture to a bag with the chicken and marinate in the refrigerator for at least 1 hour.

  3. Add the chicken to the bag, sealing the bag so there is no air remaining and so all chicken pieces are coated. Marinate 1 hour in the refrigerator or up to overnight.


  4. Cover and refrigerate remaining 1/4 of marinade.

Roast

  1. Preheat the oven to 450F.


  2. Arrange kitchen in oven-safe pan, skin side up. Roast for 30 minutes or until golden brown, measuring an internal temperature of 160F.


Finish

  1. 10 minutes before roasting is complete, add reserved marinade from the refrigerator to a medium-high pan.

  2. Mix together corn starch and water well into a slurry, and then add to pan.

  3. Bring to a boil, and then simmer on low heat until mixture thickens.

  4. When chicken is done roasting, brush mixture onto chicken.

  5. Serve sprinkled with scallions, lettuce or cabbage, and more togarashi.

Recipe Notes

References:

http://www.crunchyroll.com/anime-news/2016/11/30/feature-cooking-with-anime-bone-in-chicken-from-pocos-udon-world

http://weelicious.com/2016/06/10/japanese-sticky-chicken-recipe/

Sweet Chili Sauce

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Spicy Sweet Chilli Sauce

Great glaze for chicken or shrimp! Makes 1 1/2 cups.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Sauce

  • ½ cup rice vinegar
  • 1 cup water
  • 7 oz white sugar
  • 4 whole garlic cloves finely chopped
  • 1 tbsp soy sauce
  • ¼ - ½ tsp cayenne pepper .
  • 2 oz sambal oelek

Thickening Agent

  • 1 ½ tbsp cornflour
  • 2 tbsp water

Instructions

  1. Mix the cornflour and water into a smooth slurry and set aside.

  2. Add rice vinegar, water, sugar, garlic, soy sauce, and cayenne pepper to a medium pan. Stir well.


  3. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer for about 10 minutes.

  4. Add the Sambal Oelek and mix.

  5. Add cornflour and water mix.

  6. While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for 5-10 minutes or until desired thickness. Take into consideration that sauce thickens while cooling.

  7. Pour into glass jars with air tight lids, cool, and store in the fridge; or use immediately with cooked protein.

Recipe Notes

References:

https://www.theflavorbender.com/spicy-sweet-chilli-sauce/

Dry Poaching

 

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Dry Poached Chicken

Cooking boneless chicken in the oven while retaining moisture & flavor!

Ingredients

  • butter or oil olive works great
  • skinless chicken breasts skinless chicken breasts
  • desired seasoning (i.e. salt & pepper)

Instructions

  1. Preheat oven to 400°F.

  2. Prepare pan: Rub butter or oil on pan and the side of parchment paper that will face chicken.

  3. Pat the chicken dry. Sprinkle with desired seasonings seasonings. Add herbs & lemon to pan if desired.

  4. Cover chicken with the parchment paper, butter/oil side down. 

  5. Bake until the chicken is 165°F. Total cooking time is usually 30 to 40 minutes.

  6. Serve: Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Recipe Notes

References:

http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

Teriyaki Beef

 

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Teriyaki Beef

Course Main Course
Cuisine Asian

Ingredients

Rice

  • 2 cups white rice
  • 4 cups water

Beef

  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 2 tablespoons corn starch

Aromatics

  • 2 Tbsp canola oil
  • 1 whole jalapeño seeded and diced
  • 1 inch ginger peeled and diced
  • 5 whole garlic cloves minced
  • 1/2 cup sake

Sauce

  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch

Finish!

  • 2 scallions sliced
  • 1 Tbsp sesame seeds

Instructions

Rice & Ingredient Prep

  1. Cook two cups of white rice.

  2. Toss the sliced beef in a large bowl with corn starch. Set aside.
  3. Chop garlic, jalepenos, onions, ginger, scallions.

  4. Combine the soy sauce, mirin, and brown sugar. Add to a saucepot and bring to a simmer over medium heat. Reduce heat to low and simmer.

Stir Fry!

  1. Add canola oil to a medium-high pan. 

  2. Add sliced beef to the pan, evenly spreading the beef across the pan. Cook until the beef browns, stirring frequently. Remove beef from pan.

  3. Reduce heat to medium. Add jalapeño, onion, and ginger. Cook until the ginger starts to brown, stirring occasionally.

  4. Add garlic to pan until it starts to brown.

  5. Deglaze pan with sake.

  6. Re-add beef to pan.

  7. Pour the sauce from the saucepot into the pan with the beef. Mix well so that everything is coated with the sauce. Let simmer for a minute.

  8. Remove the pan from heat and stir in scallions and sesame seeds. Serve over cooked white rice.

Recipe Notes

References

http://www.savorytooth.com/best-easiest-mongolian-beef/

Cheater Weeknight Chicken Pho

 

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Cheater Weeknight Chicken Pho


Course Soup
Cuisine Asian
Servings 2 bowls

Ingredients

  • 6 ounces rice vermicelli dried
  • 4 cups chicken broth or stock
  • 1 cup shredded rotisserie chicken
  • 1 teaspoon granulated sugar
  • 1 piece fresh ginger peeled and thinly sliced

Add Ins

  • 1 lime cut into 4 wedges
  • 1 scallions thinly sliced
  • spring cilantro chopped
  • 1 whole jalapeño thinly sliced
  • ½ Tbsp asian fish sauce to taste
  • 2 sprigs fresh basil

Optional Add Ins

  • sriracha hot sauce to taste
  • hoisin sauce to taste
  • 1 handful bean sprouts

Instructions

  1. Cook noodles according to package instructions. Drain and divide into two portions

  2. Prep lime, scallions, cilantro, and jalepeno.

  3. Bring chicken broth to a boil. Add sugar and ginger. 

  4. Simmer 2 to 3 minutes and add the shredded chicken.

  5. Remove from heat and ladle over the noodles.

  6. Squeeze a lime wedge over the top of each bowl.

  7. Garnish with scallions, cilantro, jalepeno slices, asian fish sauce.

  8. Serve with sriracha, hoisin sauce, sliced jalepenos, and bean spouts on the side.

Recipe Notes

References:

https://www.chowhound.com/recipes/quick-chicken-pho-31345

Chicken Teriyaki

 

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Chicken Teriyaki

Course Main Course
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4

Ingredients

Protein

  • 2 lbs boneless chicken thighs or breasts
  • 2 Tbsp oil

Marinade/Sauce

  • 3.5 Tbsp mirin
  • 3.5 Tbsp soy sauce
  • 1.5 tsp dark soy sauce chinese
  • 2 Tbsp brown sugar
  • 1 tsp ginger grated
  • 1.5 tsp sesame oil
  • 1 Tbsp cornstarch

Rice

  • 2 cups rice steamed

Optional

  • 1 bag vegetables frozen

Instructions

  1. Prepare rice in rice cooker.

  2. Cut chicken into small 1 inch pieces. 

  3. Mix the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch until well combined.

  4. Add mixture and chicken to a ziploc bag. Place in refrigerator and marinate for a minimum of 30 minutes (2 hours is ideal, overnight at most).

  5. If adding vegetables, steam for 5 minutes in a pot.

  6. Add chicken to a medium high wok, reserving marinade. Sear chicken on one side, before tossing and stir frying until well browned.

  7. Add the reserved marinade to the pan, increase heat to high, and bring to a boil. Immediately reduce heat to medium, and allow sauce to simmer until it coats the chicken.

  8. If adding vegetables, add steamed vegetables to wok and mix well.

  9. Serve over rice.

Recipe Notes

Completed once 4/2/17, Still needs tweaking

References:

  • http://thewoksoflife.com/2016/03/mall-chicken-teriyaki/