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

Japanese Jiggly Cheesecake

Japanese Jiggly Cheesecake
Absolutely Light And Fluffy, Custard Like With A Hint Of Cheesecake Flavor.  Completely Different From American Style Of Cheesecake!

This is so perfect for the the Christmas Holidays, presenting this at your holiday table as it jiggles!  The time spent making this delicious unusual dessert is well worth it to see the expressions on your family and friends face!  Happy Holidays to all!

Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour 55 minutes
Chilling Time: 5-6 hours

Ingredients

8 oz. cream cheese

1 stick unsalted butter

13 egg whites

6 egg yolks

1/2 cup whole milk

1 1/4 cup sugar

1/4 cup flour

1/4 cup corn starch

2 tsp vanilla extract

powdered sugar for dusting

1 tsp cream of tarter

cooking spray

hot water

Cooking Tools

Ring form release pan

Parchment paper

Tin foil

1 small mixing bowl

1 medium mixing bowl

1 large mixing bowl

Large round cake pan

Flour sifter

Stand mixer or electric hand mixer

1 small saucepan

Rubber spatula

Directions
Prepare ring form pan, 1st wrap foil around the bottom and side with several layers of foil so water does not penetrate your cake. Cut parchment to line the bottom of the pan and up the sides of the pan, at least a couple of inches higher then the top of rim. Spray cooking spray bottom and sides before placing the parchment to help it stick to the bottom and sides.
Preheat oven to 320 Degrees F.  In a saucepan, melt cream cheese, butter, vanilla and milk.  Whisk ingredients on low heat until smooth; remove from heat to cool. In a small mixing bowl, sift in flour and corn starch, set aside. Place 6 egg yolks into a medium mixing bowl. Once cream cheese mixture is completely cooled, whisk the cream cheese into the egg yolks until smooth. Whisk in the sifted flour/cornstarch into the cream cheese/ egg yolk mixture until silky smooth, set aside.  In a large mixing bowl/Stand mixer, use electric hand mixer, add egg whites and cream of tarter and whisk on high until almost stiff peaks form. Slowly add sugar to the fluffy egg whites while still whisking on high until the sugar is mixed in and the peaks are stiff. Fold in with a rubber spatula the egg yolk, cream cheese mixture into the egg whites.  Fold in small amounts at a time until batter is completely blended ( making sure not to have yellow or white streaks throughout the batter). Pour the batter into the prepare baking dish. Place Ring form into another larger baking pan with hot water. Bake in oven for 25 minutes, then reduced heat to 280 Degrees F  and continue to bake for 1 hour, 30 minutes. ( Do Not Open The Oven!) Remove cake from oven and remove from water, let cool for 5 minutes before releasing the ring and removing the ring and parchment from the sides of the cake. Place on a serving dish and dust with powdered sugar.  Can be served warm or you can chill for 5-6 hours in the refrigerator.
Yields 1 cake

Soft As Cotton and Airy With A Light Sweetness, I Prefer My Slice Chilled!

Wrap Foil Around Pan With Several Layer!!

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 

 

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

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