Udon Soup

Udon Soup

This Comforting Bowl Of Soup Will Hit The Spot!

Difficulty: Moderate

Prep Time: 45 minutes

Cooking Time: 30 minutes

Ingredients

4 servings Udon Noodles, cooked

8 cups chicken bone broth

1 tbsp Better Than Bouillon, sauteed onion paste

1 tsp Shimaya Bonito flavored seasoning

1 tbsp soy sauce

1/4 cup Mirin

2 slices of fresh ginger

1 cup sliced Shitake mushrooms

4 fresh corn on the cob kernels

4 soft boiled eggs, halved

3/4 cup scallions, sliced

micro greens as garnish

2 tbsp butter

Cooking Tools

2 pots

Medium saute pan 

Directions

Cook Udon noodles in boiling water according to directions, set aside. In a pot add; bone broth, bouillon, bonito flavoring, soy sauce, Mirin, mushrooms and ginger. Simmer broth on low for 30 minutes. Cook corn noodles in butter in a saute pan until tender. Place Udon noodles in a serving bowl, pour broth over noodles. Garnish with the toppings of the meatballs, scallion, mushrooms, buttered corn, soft boiled eggs and micro greens.

 

Pork & Shrimp Meatballs

Ingredients

1 lbs. ground pork

1/2 lb. shrimp, shelled & deveined

1/4 tsp pureed fresh ginger

2 tbsp soy sauce

1/2 tsp sesame oil

1 tbsp Mirin

pinch of white pepper

1 tsp fish sauce

1 egg white

1/2 cup Panko bread crumbs

Cooking Tools

Kitchen Aid food Processor

Mixing bowl

Sheet pan 

Directions
Preheat oven to 350 Degrees F.
Place all ingredients in the food processor except the breadcrumbs and pulse until well blended. Place ingredient in the mixing bowl and add breadcrumbs and blend well. Make meatballs and place on sheet pan.
Cook's Notes: Alternatively, the meatballs can be cooked in the broth. Cook meatballs for 30 minutes.
Serves 4

 

Pork Rib Miso Ramen

 Pork Rib Miso Ramen

The Broth Is Full Of Umami Flavor!

Difficulty: Moderate

Prep Time: 40+ minutes

Cooking Time: 1 hour +

Ingredients

1 slab baby back ribs

6 dry Ramen noodles

3 cartons unsalted chicken bone broth

3-4   tbsp White Miso

1 tbsp soy sauce

1/2 tsp Dashi granules

3-4 large slices fresh ginger

1/4 bonito flakes

4 cloves of garlic, halved

1/2 cup Mirin

1/2 cup green onions, sliced

1 tbsp pickled ginger (optional

2 baby bok choy, blanched

chili oil (optional)

nori (optional)

4 soft boiled eggs, halved

salt

pepper

Cooking Tools

Sheet pan

2 stock pots

Strainer

Directions

Preheat oven to 350 Degrees F. Place ribs on sheet pan, salt and pepper ribs and place in oven for 1 hour or until the ribs start pulling away from the bone. To make the broth: Pour unsalted broth in pot with miso, soy sauce, Dashi, sliced ginger, bonito flakes, garlic and Mirin.  Bring the broth to a boil then reduce to a simmer, cook broth for at least 45 minutes. Adjust seasoning as necessary or if too salty, add more broth or water. Strain broth to another pot, free from debris. Cook Ramen noodles in a separate pot with boiling water, cook according to directions on the label. Slice cooked ribs, you can add to the rich broth before serving. Drain cooked ramen noodles and place in bowls, pour ramen broth on noodles and top with ribs, green onions, baby bok choy, chili oil, eggs and pickled ginger.

Serves 4

Hokkaido Milk Bread

Hokkaido Milk Bread

Reminds Me Of Kings Hawaiian Bread!

Difficulty: Moderate

Prep Time: 2 hours, 30 minutes

Cooking Time: 30-35 minutes

Ingredients

3 tbsp water

3 tbsp milk

2 tbsp bread flour

3/4 cup milk

1 egg

2 1/2 cups bread flour + dusting

1/4 cup sugar

1 tbsp active dried yeast

1 tsp salt

1/4 cup butter, melted

vegetable oil for greasing

Egg Wash

1 egg

2 tbsp milk

Cooking Tools

Small saucepan

Bread loaf

Large mixing bowl

Stand mixer with paddle

Pastry brush

Plastic wrap

Rolling pin

Directions

1. In a small saucepan, whisk together 3 tbsp water, 3 tbsp milk and 2 tbsp flour on low heat.  Whisk until smooth and slightly pasty.  Remove from heat and whisk in 3/4 cup milk and dissolve flour mixture then whisk in 1 egg until whisk through.

2. In the mixing bowl, add; 2 1/2 cups bread flour, 1/4 cup sugar, 1 tbsp yeast, 1 tsp salt, butter and the egg, flour liquid from saucepan and blend on low until dough ball forms and pulls away from the bowl.  If it is to sticky, just add a little bit of flour.  Grease mixing bowl and add in the dough ball, cover with plastic wrap and place in a warm location to let rise for 1 hour, 30 minutes.

3. Once risen, punch down dough and place on a flour covered work surface. Knead into a large ball, then divide into four sections, roll each section into a ball.  Use a rolling pin and roll out to about 8-9 inches long and with width of the loaf pan.  Roll dough from one side to another and place in greased loaf pan.  Proceed the same with the other three dough balls.

4. Place bread in a warm area for about 45 minutes to rise again.

5. Preheat oven to 350 Degrees F. Whisk together egg wash and brush on top of bread dough then place bread in the oven and bake for 30-35. Remove and let stand for 10 minutes before inverting to a rack or cutting board.

Yields 1 loaf

 

Japanese Rolled Omelet

Japanese Rolled Omelet
Tamagoyaki Is Another Way To Serve Up Your Eggs!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

3 eggs

1 tbsp water

2 tbsp Mirin

1 tbsp green onions, chopped

pinch of Dashi granules

vegetable oil

salt

Cooking Tools

Tamagoyaki pan or nonstick frying pan

Small mixing bowl 

Directions
Whisk together all the ingredients except oil. Pour small amount of oil in the pan on low heat. Pour in a 1/3 of the eggs in the pan, spread the egg mixture thin, as it firms, roll the omelet from one end to the other. Pour another third on the opposite side of the rolled omelet. As the egg mixture cooks, continue to roll the omelet back, repeat until egg mixture is gone. Cut and serve omelet.
Serves 1 

Miso Glazed Halibut

Miso Glazed Halibut
The Perfect Punch Of Flavor
Difficulty: Easy
Prep Time: 2 hours, 15 minutes
Cooking Time: 8-10 minutes

Ingredients

4 Halibut Filet, skinless

2 tbsp Miso paste

1 tbsp sugar

1 tbsp vegetable oil + greasing

1/2 tsp sesame oil

1 garlic clove, paste

1/4 tsp ginger, grated

1/4 cup Mirin

1 tbsp Sake

pepper

Cooked Rice

soy sauce for dipping

black sesame seeds for garnish

micro greens for garnish

Cooking Tools

Small mixing bowl

Large ziploc freezer bag

Indoor grill pan 

Directions
Whisk together all the ingredients in the mixing bowl. Place Halibut filet in a freezer bag and pour in the whisked glaze.  Remove as much of the air out of the bag and seal and place in the refrigerator for at least 2 hours.  Remove from bag and prepare grill pan on high heat and grease with some oil. Grill fish for 4 minutes on each side, depending on the thickness of the fish.  Serve with hot cooked rice and soy sauce for dipping.  Garnish with sesame seeds and micro greens.
Serves 4

Sweet & Sour Grouper

Sweet & Sour Grouper
This Pan Asian Recipe Is Packed Full Of Flavors!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
2  10oz. filet Grouper
3/4 cup Ponzu sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp fish sauce
1 tbsp raw sugar/ palm sugar
1 tsp ginger, chiffonade
1/2 tsp lemon grass paste (Gourmet Garden)
micro greens, garnish
2 tbsp vegetable oil
salt

Cooking Tools

Nonstick skillet

Small saucepan 

Directions
Salt Grouper sparingly on both sides.  Heat skillet/ frying pan on medium high with the vegetable oil, sear fish  and cook fish 4 minutes on each side (depending on thickness).
Let fish rest for a few minute before pouring sauce on top.  In a sauce pan, add; Ponzu sauce, sesame oil, fish sauce, sugar, ginger, lemon grass.  Cook sauce on a simmer for 10 minutes, adjust seasoning to suit taste.  Remove ginger and discard (optional). Plate fish and spoon sauce on top, garnish with micro greens.  Serve  the Sweet & Sour Grouper with rice. Cook's Note: Ponzu sauce can be found at an Asian grocery store.
Serves 2

Beef Tataki

Beef Tataki
The Steak Is So Tender It Melts In Your Mouth!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 5 minutes

Ingredients

8 oz. Filet Mignon

1 tbsp black sesame seeds

1 green onion, sliced

1 cup micro greens

1/2 cup Ponzu sauce

sesame oil for drizzle

chili oil for drizzle (optional)

1 tbsp vegetable oil

salt

Cooking Tools

Skillet/ Frying pan

Directions
Heat skillet on high, roll filet in the black sesame seeds evenly. Sear meat until brown crust on all sides, leaving center very rare.  Let meat rest for 5 minutes and slice thin. Arrange meat on a serving dish and pour Ponzu around the beef, not on it. Garnish with green onions and micro greens.  Drizzle a small amount of sesame oil and chili oil. Sprinkle with some salt.  Cook's Note: Ponzu sauce can be bought at a Asian grocery store, or International section of your local super market.
Serves 2 

 

Shoyu Ramen

Shoyu Ramen

Great Way To Use Some Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
2 servings dry ramen
2 hard boiled eggs, halved
leftover grilled steak or chicken, sliced
sliced fried tofu (optional)
3 Shitake mushrooms, sliced
chopped green onions for garnish

Shoyu Broth
Ingredients
4-5 cups low sodium beef broth
1/2 cup soy sauce
1/2 tsp Dashi granules
1 slice fresh ginger
1 garlic clove, halved
1/4 tsp sesame oil 

Cooking Tools
Medium pot
Colander 

Directions
Cook ramen noodles in boiling water separate from the stock, drain and set aside.  In a pot add; broth, soy sauce, Dashi, ginger slice, garlic cloves and sesame oil. Simmer broth for 15 minutes. Place noodles in serving bowl, pour broth on top, then place toppings on top of Ramen.
Serves 2

Hawaiian Teriyaki Chicken

Hawaiian Teriyaki Chicken
A Hawaiian Twist On A Japanese Classic!
Difficulty: Easy
Prep Time: 3 hours +
Cooking Time: 1 hour

Ingredients

1 whole chicken cut up

1 can pineapple slices in syrup

2 cups soy sauce, divided

2 garlic grated garlic, divided

1 tsp grated ginger, divided

1 cup raw sugar, divided

1 cup Sake, divided

1/2 cup mirin, divided

!/2 cup Ponzu sauce, divided

1 cup fresh orange juice, divided

1 tbsp cornstarch

1/2 cup water

green onion slices for garnish

pepper

Cooking Tools

1 large mixing bowl

Outdoor grill

Medium sauce pan

Directions
To create the marinade for the chicken: whisk in a mixing bowl, Half of the pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger, 1/2 cup raw sugar, 1/2 cup Sake, 1/4 cup Ponzu sauce, 1/2 cup orange juice and pepper.  Add in the marinade the cut up chicken and refrigerate for 3 hours.  To create the sauce: In a saucepan, add; Half of pineapple syrup, 1 cup soy sauce, 1 grated garlic clove, 1/2 tsp grated ginger,1/2 cup raw sugar, 1/2 cup sake, 1/4 cup mirin, 1/4 cup Ponzu sauce, 1/2 cup orange juice, 4 pineapple slices (diced).  Bring to a bowl and reduce heat and cook down for 5 minutes. Mix cornstarch and water to create a slurry and whisk into the hot Teriyaki sauce and cook until thickened. Preheat outdoor grill and remove chicken from marinade (dispose the marinade) and place on hot grill and reduce heat.  Cook until chicken for about 45 minutes + or until done.  Grill pineapple slices for the last 5 minutes of grilling chicken. Baste chicken in the Teriyaki sauce for the last 10 minutes of cooking. Reserve some of the Teriyaki sauce to pour on top. Place chicken on a serving platter, add grilled pineapple slices and pour the rest of the sauce on top. Garnish with sliced green onions.
Serves 4

Teriyaki Beef Skewers

Teriyaki Beef Skewers
Perfect for Summer Grilling!
Difficulty: Easy
Prep Time: 3 hours, 30 minutes
Cooking Time: 8 minutes

Ingredients

1 Flat Iron Steak

1/2 cup soy sauce

1/4 cup light soy sauce

3/4 cup palm sugar or brown sugar

1/4 cup Mirin

1/4 cup Sake

1/2 tsp grated ginger

2 clove garlic, grated

2 tbsp green onions, sliced

Cooking Tools

Outdoor grill

Skewers

Medium mixing bowl

BBQ brush

Directions
Slice Flat Iron Steak against the grain in thin strips.  In a mixing bowl, add; soy sauce, palm sugar, Mirin, Sake, ginger and garlic.  Whisk ingredients and add beef slices and marinade in the refrigerator for 2-3 hours.  Skewer 2-3 slices of beef strips, depending on the length of skewer.  Grill 3-4 minutes on each side, baste as much sauce as you want on each beef skewer.
Garnish with sliced green onions.
Serves 4

Age Dashi Tofu

Age Dashi Tofu
Healthy Eating Does Not Have To Be Tasteless!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

1 container Hinoki tofu (soft)

1 cup flour

3/4 cup water

1 package Katsuo Dashi

3 tbsp mirin

3 tbsp light soy sauce

2 tbsp Bonito flakes

1 green onion, chopped

1 tsp grated ginger

1 tbsp grated daikon (optional)

1/2 tsp salt

vegetable oil

Cooking Tools

Shallow non stick pan

Small mixing bowl

Small sauce pan

Paper towels

Grater 

Directions
Drain tofu from container.  Slice tofu into 1 inch steaks and place tofu slices on paper towels to drain moisture from the tofu on both side. In a small mixing bowl, add flour and salt and mix.  Dredge tofu in flour on all sides and set aside in refrigerator until flour sets, about 15 minutes.  In the meantime, pour water, Katsuo dashi, mirin, light soy sauce and heat on low for 10- 15 minutes.  Pour enough oil into the pan to shallow fry the tofu.  Fry tofu steaks until golden brown, repeat on the other side. Drain tofu on paper towels to absorb the extra oil.  Slice tofu into cubes (optional) and place into 2 serving bowls and pour about 1/4 cup of sauce around the fried tofu and garnish with chopped green onions, grated ginger, grated daikon and bonito flakes.  Cook's Note: The ingredients above can be found in a Japanese market.
Serves 2

Japanese Style Grilled Ribs

Japanese Style Grilled Ribs
No Sauce Needed!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 1 hour 10 minutes

Ingredients
1 rack baby back ribs
1/4 tsp salt
1 tsp onion powder
1 tsp garlic powder
pepper 

Cooking Tools
Outdoor grill

Directions
Preheat grill on high then turn down to low.  Season the ribs evenly with salt, pepper, onion and garlic powder.  Place ribs on a high rack and cook for 1 hour, turning on occasion.  Remove rib and let rest for 5 minutes before slicing.  Place sliced ribs back on the grill and cook for additional few minutes.
Serves 2

Grilled Shishito Peppers

Grilled Shishito Peppers
With A Wasabi Mayo Dipping Sauce
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 1-2 minutes

Ingredients
12-14 shishito peppers
1 tsp vegetable oil
1/2 cup mayonnaise
2 tsp wasabi paste
salt

Cooking Tools
Grill pan 

Directions
Preheat grill pan on high heat.  Coat shishito peppers with vegetable oil.  Place peppers on grill pan and grill for 1-2 minute, toss to sear all sides of the pepper.  Place on serving dish and sprinkle with salt.  To prepare dipping sauce, whisk mayonnaise with the wasabi paste and a pinch of salt until blended well.
Serves 2

Katsu Donburi

Katsu Donburi
A Traditional Japanese Dish!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 30-40 minutes

 

Ingredients
4 cup cooked hot Japanese rice
4 boneless pork chops
2 + 6 eggs
1 cup flour
4 cups panko bread crumbs
oil for frying
salt
pepper
1/2 cup nori, (seaweed) shredded (garnish)
1/4 cup green onion, sliced (garnish)

Cooking Tools
4 oven safe bowls
Deep frying pan
Small stock pot

Directions
Preheat oven to 400 Degrees F.  Pound out pork chops until tenderized, then salt and pepper each side.  Set up three stations to fry pork chops. First plate should have 1 cup of flour.  Second plate, crack 2 eggs into a plate and whisk.  the third plate, add panko bread crumbs.  Dip each pork cutlet into the flour first to coat, then into the egg mixture, then the panko bread crumbs to coat.  heat oil in deep skillet to 350 Degrees F.  Fry each cutlet for about 4-5 minutes on each side until cooked through.  Drain each cutlet on a paper towel lined plate, to drain off excess oil, set aside.  In a small stock pot, add all the ingredients for the Dashi Stock (recipe below) simmer on low heat until ready for use.  In a small bowl, whisk the additional 6 eggs, salt and pepper.  To assemble the Kastsu Donburi: Add 1 cup of hot rice to the oven proof bowl, lay 1 fried pork cutlet on top of rice, you can leave the cutlet whole, or cut into 1 inch slices for easier eating. Pour whisked eggs equally among the 4 bowls and bake in the oven for about 12-15 minutes, until egg is cooked.  Take out of oven and ladle about 1/2 cup of Dashi Stock into each bowl and garnish with nori and green onions.

Dashi Stock
Ingredients
1 1/2 cups Dashi stock (Dashi granules can be found at a Japanese/ Asian Market)
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1 1/2 tsp sugar

Directions
In a small stock pot, add all the ingredients and simmer on low heat.

Serves 4

Miso Salmon

Miso Salmon
A Burst Of Japanese Flavors!
Difficulty: Easy
Prep Time: 1-2 hours
Cooking Time: 12 minutes

The Marinade On The Salmon Will Caramelize As It Broils!

 

Ingredients
4  8oz. skinless, boneless salmon fillets
4 cups hot rice, cooked
2 tbsp miso
2 tbsp light soy sauce
3 tbsp brown sugar
2 tbsp orange juice
3 tbsp sake
1 tbsp honey
1 tbsp sweet rice wine (mirin)
1 clove garlic, grated
1/2 tsp ginger, grated
1/4 cup green onions, sliced

Cooking Tools
Small mixing bowl
Baking dish
Zip lock storage bag

Directions
In a small mixing bowl, add; miso, soy sauce, brown sugar, orange juice, sake, honey, mirin, garlic, ginger and whisk. In a zip lock storage bag, add salmon fillets and half the marinade, squeeze out air and seal.  Place salmon in refrigerator for 1-2 hours to marinade.  Preheat oven to 420 Degrees F on broil.  Place salmon in baking dish and place in oven for at least 12 minutes, basting every 3-4 minutes with the reserved marinade.  Place broiled salmon on a bed of hot rice, drizzle salmon with some of the delicious juices.  Garnish with sliced green onions.
Serves 4

Hamachi Sashimi With Yuzu Sauce

Hamachi Sashimi With Yuzu Sauce
Refreshing, Bright and Crisp!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking

  Ingredients
1/4 lb. Hamachi filet, raw (Yellowtail) sushi grade
1 tbsp fried onions (I use Lars brand)
1 tbsp green onions, sliced thin
1 tbsp red onion, minced
2 tbsp Yuzu juice (bottled)
2 tbsp sake
1 tbsp sweet rice wine
1 tbsp agave syrup

Directions
In a small bowl, whisk Yuzu juice, sake, sweet rice wine and agave syrup; set aside.  slice Hamachi on an angle and place on serving dish; add sliced green onions, minced red onions and top with crispy fried onions on each Hamachi slice.  Spoon Yuzu sauce on top of each Hamachi sashimi.
Serve 2

Tempura Bananas With Miso Caramel Sauce

Tempura Bananas With Miso Caramel Sauce
No Need To Go To A Japanese Restaurant To Get This Dessert!
Difficulty: Easy

Serve With Banana Chocolate Chip Ice Cream

 

Ingredients
2 bananas, medium ripe, cut into 2 inch slices
1 cup flour
1/2 tsp baking soda
2 tbsp cornstarch
1 1/2 cups carbonated water, cold
oil for frying

Directions
In a medium mixing bowl, whisk flour, baking soda, cornstarch and carbonated water.  In a large frying pan, heat oil on medium high heat for flash frying.  Dip bananas in the tempura batter and deep fry for at least 30-45 seconds, Don't over fry, the bananas with start to soften.  Cook  few at a time, so you don't bring the temperature of the oil down.  Place fried bananas on a paper towel lined dish, so the excess oil will drain.  Always take caution when frying with oil, the batter with sometimes splatter!  Serve hot with the Miso Caramel Sauce.
Serves 2

 Miso Caramel Sauce
Ingredients
1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 tbsp Miso

Directions
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.  Can refrigerate unused sauce.