Sesame Seared Tuna
Original recipe makes 4
- 1/4 cup soy sauce
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 4 (6 ounce) tuna steaks
- 1/2 cup sesame seeds
- wasabi paste
- 1 tablespoon olive oil
- In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
- Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Original recipe makes 4 servings
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Original recipe makes 4
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 skinless, boneless chicken breast halves – cut into bite-size pieces
- 2 cloves garlic, minced
- 2 tablespoons Asian-style chile paste
- 1/2 cup soy sauce
- 1 tablespoon canola oil
- 1/2 medium head cabbage, thinly sliced
- 1 onion, sliced
- 2 carrots, cut into matchsticks
- 1 tablespoon salt
- 2 pounds cooked yakisoba noodles
- 2 tablespoons pickled ginger, or to taste (optional)
- Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
- Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
- Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.
Cucumber and Avocado Sushi
Original recipe makes 6 servings
- 1 1/4 cups water
- 1 cup uncooked glutinous white rice (sushi rice)
- 3 tablespoons rice vinegar
- 1 pinch salt
- 4 sheets nori (dry seaweed)
- 1/2 cucumber, sliced into thin strips
- 1 avocado – peeled, pitted and sliced
- Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Japanese Tamago Egg
Original recipe makes 6
- 4 eggs
- 1/4 cup prepared dashi stock
- 1 tablespoon white sugar
- 1 teaspoon mirin (Japanese sweet wine)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon vegetable oil, or more as needed
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
- It is best to use a Tamago pan, which is a 5×7-inch square nonstick frying pan, but any small pan will work – you just won’t have square ends on your finished omelet – but no affect on taste.
Original recipe makes 3 to 4
- 2 1/4 cups water
- 2 ounces firm tofu, cut into 1/4 inch cubes
- 1 tablespoon light miso paste
- 2 teaspoons barley miso paste
- 1/2 cup fresh spinach, washed and chopped
- 1 green onion, thinly sliced
- In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
- Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
Original recipe makes 1 serving
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon dashi granules
- 1/2 teaspoon water
- 1/4 (12 ounce) package silken tofu
- 1 1/2 teaspoons grated fresh ginger root
- 1/4 teaspoon thinly sliced green onion
- 1 pinch bonito shavings (dry fish flakes)
- 1 pinch toasted sesame seeds
- Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.
- Cook’s Note
- If you make this soy-dashi dressing (Tsuyu) a lot, it can be refrigerated about a week. You can use it for anything like boiled spinach, salad, steamed fish, boiled chicken, and so on.
Original recipe makes 6 servings
- 1 cup chopped cooked chicken
- 1 1/2 cups thinly sliced napa cabbage
- 1/4 cup shredded carrots
- 3 green onions, chopped
- 12 fresh green beans, cut into 1/2 inch pieces
- 1 small green bell pepper, cut into thin strips
- 1 small zucchini, cut into thin strips
- 3 eggs, lightly beaten
- 3/4 cup all-purpose flour
- 3/4 cup chicken stock
- 2 teaspoons soy sauce
- 1 teaspoon vegetable oil
- 1/4 teaspoon toasted sesame oil
- In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
- Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.