Corn Bread Mix

• 4 cups flour
• 4 cups yellow cornmeal
• 3 cups sugar
• 5 tablespoons baking powder
• 3 tablespoons salt
• 1 2/3 cups powdered milk

1. Mix altogether well
2. Store in covered, airtight container.

  TO USE:

• 2 1/2 Cups Mix
• 3/4 cups water
• 2 egg
• 1/4 Cups oil. 

1.  Mix well. 
2.  Pour into greased 9 x 9 pan or muffin cups. 
3. Bake at 400°F for 20 minutes for muffins; 25 minutes for 9 x 9 pan

Meat Doria

Ingredients:

• 1/2 large onion
• 1 celery stalk
• 1 carrot
• 6 mushrooms
• 2 Tbsp. olive oil
• 1 bay leaf
• 1/2 lb beef (preferably beef 70% & pork 30%)
• 1/4 cup red wine
• 1 (14.5 oz) diced tomato can
• 1/2 tsp. sugar
• Vegetable broth
• 3 Tbsp. Ketchup
• 3 Tbsp. Tonkatsu sauce
• 1 Tbsp. butter
• Sea salt/Kosher salt
• Freshly ground black pepper
• Cooked Japanese rice (to fill up the bottom of your baking dish)
• 3/4 - 1 cup Mozzarella cheese
• 3/4 - 1 cup parmesan cheese
• 2-3 Tbsp. Panko
• Fresh parsley for garnish

Instructions:

1. Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.
2. In a large skillet, heat oil on medium high and cook the bay leaf until fragrant. Then sauté the onion and the celery until soft.
3. Add the mushroom and the carrot and cook until soft.
4. Add the meat and pour red wine. Use a wooden spoon to break up the meat.
5. When the meat is almost cooked, add tomatoes with their juice and the sugar. Then add vegetable broth until all the ingredients are covered.
6. Add Ketchup and Tonkatsu sauce and bring it to a boil.
7. Remove excess fat from the soup.
8. Reduce heat to medium low and simmer (without a lid) until most liquid is evaporated. When you move the meat sauce and see the bottom of the skillet, it’s done cooking.
9. Add the butter and season with salt and pepper.
10. Butter the baking dish and put rice.
11. Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.
12. Set the oven setting to broil (high) and broil for 2-3 minutes until the cheese is nicely melted and turns golden color. Garnish with parsley and serve.

Sukiyaki

Ingredients:

• 1 lb thinly sliced beef for Sukiyaki
• 8 Napa cabbage leaves
• ½ bunch Shungiku (Tong Hao in Chinese, or Garland Chrysanthemum)
• 5-7 Shiitake mushrooms, curve decorative shapes
• 1 pkg enoki mushrooms
• 1 pkg maitake mushrooms
• 1 Tokyo Negi
• 1 Yaki Tofu
• 1 pkg shirataki noodles (yam noodles) or cellophane noodles, rinsed and drained
• 1/3 carrot, curve into flower petals
• 1 Tbsp. oil or lard
• 1 Tbsp. brown sugar
• 1 cup dashi stock (or water) to dilute the sauce
• 4 pasteurized eggs for dipping (please use very fresh raw eggs), beaten in each dipping bowl
• 1 pkg Udon 
• Sukiyaki sauce 

1. Cut all ingredients into bite-size pieces and arrange them on a large plate
2. Set a portable gas cook top at the table and put a cast iron pot. Heat oil in the pot.
3. Add beef.
4. Sprinkle brown sugar
5. Flip the beef.
6. Pour half of Sukiyaki Sauce in the pot.
7. Bring it to a boil.
8. Add other ingredients and put a lid.
9. When it boils again, lower the heat and let it simmer until all of the ingredients are soft. If the sauce is salty, add dashi stock to adjust. Crack one egg into a small serving bowl (serve per person) and beat carefully. Dip the cooked sukiyaki into the egg and eat. The salty taste will be more mild after dipping the egg.
10. When you add more ingredients later on, adjust the sauce in the pot by adding more Sukiyaki Sauce and/or dashi stock. The sauce in the pot can get salty by cooking for a long time. In that case, add dashi stock to dilute the sauce. On the other hand, if the sauce got diluted by adding lots of veggies, then add more Sukiyaki Sauce.

Sukiyaki Sauce

• 1 cup soy sauce
• 1 cup cooking sake
• 1 cup mirin
• 4 Tbsp. sugar

Make Sauce:

. In a medium saucepan, combine all of the ingredients, and bring it to a boil. Set aside. 

Nanban

• 5 Chicken thighs
• Vegetable oil for deep frying
• ½ cup potato or corn starch (add more if necessary)
• 1 Chinese long eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 10 shiso leaves (Perilla)
Seasonings
• Salt
• Freshly ground black pepper
• 1 tsp. garlic powder
Nanban Sauce
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar

1. Rinse and pat dry chicken and cut into 1 ½ inch pieces. Combine the chicken with the seasonings in a bowl and mix well.
2. Cut the bell peppers into 1 ½ inch pieces.
3. Slice the eggplant into 1/2 inch pieces and soak in water for a few minutes to prevent from changing color.
4. Combine ingredients for Nanban Sauce in a small bowl.
5. In a large skillet, heat 1/2 inch of oil over medium high heat. Use paper towels to wipe extra water from vegetables to prevent from oil splatter. Prepare potato/corn starch in a small bowl.
6. When oil is hot (it’s ready when you dip a chopstick in the oil and see bubbles around the chopstick), dredge the eggplant in potato/corn starch and remove excess.
7. Deep fry the eggplant until light golden brown. Transfer it to a wire rack or a paper towel. Work in batches and do not crowd the wok. When the eggplant is done, continue with the bell peppers and the chicken.
8. Coat the eggplant, the bell pepper, and the chicken with the Nanban Sauce.
9. Chiffonade the shiso leaves and garnish on top and serve immediately.

Nagoya

• 2 lb Chicken wings
• Corn starch/potato starch
• Oil for deep frying
• White sesame seeds
Sauce
• 1 cup mirin
• 1/2 cup soy sauce
• 3 Tbsp. sake
• 1/3 cup sugar
• 1/4 tsp. salt
• 2-3 sliced ginger (I put a little bit more today)
• 2 garlic cloves, crushed or minced

Instructions:

1. In a small saucepan, heat all the ingredients for Sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced (the sauce will get thicker as the temperature cools down)
2. Meanwhile, cut the wings at the joint. Rinse in cold water and pat dry with paper towel.
3. Dredge the chicken wings in corn starch and remove the excess.
4. Deep fry the wings at 320F (160C) until 80% cooked, about 10 minutes. Drain oil on wire rack or paper towel for 3-5 minutes.
5. For the 2nd time, deep fry at 350F (180C) until the wings are crispy, about 5 minutes. The wings should be golden brown.
6. Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.

Mitarashi Dango

• 3 1/2 oz (100g) Joshinko (Rice Flour)
• 3 1/2 oz (100g) Shiratamako/mochiko (Sweet/Glutinous Rice Flour)
• 2 tsp. sugar
• 2/3 cup (150ml) warm water
• 24 Bamboo skewers
Sweet Soy Sauce
• 5 Tbsp. sugar (adjust sweetness to your liking)
• 1 Tbsp. soy sauce
• 1 Tbsp. mirin
• 4 Tbsp. water
• 1 Tbsp. corn starch
• 1 Tbsp. water for dissolving corn starch

Instructions:

1. Combine Shiratamako, Joshinko, and sugar in a bowl.
2. Stir in warm water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "ear lobe" (that’s how we describe the tenderness for this type of mochi in Japanese).
3. Divide into 2 equal pieces until you have 8 balls. Then divide each one into 3 equal sized balls. You will end up with 24 pieces.
4. Gently place dango in the large pot of boiling water.
5. Dango will stay on the bottom first but they will start floating on the surface as they are cooked. After 1 minute, remove from pot and transfer into ice water.
6. Drain well and put three pieces into a bamboo skewer.
7. On the stove top, place the skewered dango on the grill on direct heat over medium high for 4 minute and rotate slowly to char (or you can heat a pan and brush with a little vegetable oil and grill on it).
8. For sauce, combine sugar, soy sauce, mirin and water in a saucepan. Stir occasionally and bring it to a boil.
9. Once it boils, add the corn starch and water mixture to the sauce and make sure it dissolves well. After the sauce thickens, turn off the heat.
10. Place dango on a plate. Using a brush, coat with sweet soy sauce on dango. Serve dango with green tea.

Double Chocolate Steamed Cake

• ½ cup (75g) all purpose flour
• 1 ½ Tbsp. unsweetened cocoa powder
• 1 tsp. baking powder
• 1 egg
• 3 Tbsp. milk
• 2 Tbsp. sugar
• 2 Tbsp. vegetable oil
• 2-3 Tbsp. chocolate chips
You will also need
• 4 cupcake liners
• 4 glass ramekins

1. Fill a large frying pan with water to 2/3 full and bring it to a boil (and turn off the heat if you are not ready yet). Put a cupcake liner in glass ramekins.
2. Put a cupcake liner in glass ramekins.
3. In a medium bowl, combine flour and baking powder and cocoa powder.
4. Whisk them about 20 times.
5. In a small bowl, combine egg, milk, sugar, and vegetable oil and whisk them all together.
6. Pour the egg mixture into the flour mixture and mix until smooth.
7. Add toppings (chocolate chips) and mix well.
8. Pour the mixture into the cupcake liners.
9. Place the glass ramekins in the boiling water and cover to cook 8 minutes. Stick a wooden toothpick or skewer into the cake. When a skewer comes out clean (without wet batter), remove them from the pan and cool down.

Korokke

• 2 lb. (about 4) russet potatoes, peeled and halved
• Salt
• Freshly ground black pepper
• 1 Tbsp. butter
• 2 Tbsp. oil
• 1 large onion
• 1 lb. ground beef
• Salt
• Freshly ground black pepper
• 3 eggs
• 2 cup Panko
• ½ cup flour
• Oil for deep frying
• Tonkatsu Sauce

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall out from the pot.
3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
4. Transfer the potatoes into a large bowl and mash the potatoes. Add salt, pepper, and butter.
5. Meanwhile, chop onion finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add the meat and break it up with a wooden spoon. When the meat is cooked, add salt and black pepper. Turn off the heat and let it cool.
8. Before adding the meat into the mashed potatoes in the bowl, get rid of the juice from the meat. If the mixture is too soft due to too much liquid, you can’t make a nice korokke shape and it won’t be the right texture when you bite into it.
9. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
10. While the mixture is still warm, but not hot, start making Korokke balls (mom made little one for the kids). Let the Korokke balls rest in the fridge for 15-30 minutes (make sure they are completely cool before deep frying).
11. Dredge each ball in flour, egg, and Panko. Put the Korokke back in the fridge till oil is ready for frying.
12. In a wok, heat oil over medium high heat. Deep fry Korokke until they are golden brown (How To Deep Fry Food). Inside is already cooked, so all you need to do is to make it nice brown color.
13. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.

Nikujaga

Ingredients:

• 1 large onion
• 1/2 carrot
• 2 medium potatoes
• 1/2 lb thinly sliced meat (usually beef or pork)
• 1 pkg shirataki noodles
• A couple of snow peas/green beans/green peas for decoration, accenting green color.
• 1 Tbsp. vegetable oil
• 2 cup (500ml) dashi stock
Seasonings
• 4 Tbsp. mirin
• 4 Tbsp. soy sauce
• 2 Tbsp. sake
• 1 Tbsp. sugar

1. Make dashi stock
2. Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges.
3. Cut the potatoes into 4 wedges and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to prevent from changing color.
4. Cut the sliced meat in half. Rinse and drain shirataki noodles.
5. Remove string from snow peas and cook them in boiling water for 30 seconds and take them out.
6. Then cook shirataki noodles in the boiling water for 1 minute and cut in half.
7. In a large pot, heat oil on medium heat and sauté the onion.
8. When the onion is coated with oil, add the meat and cook until no longer pink.
9. Add the potatoes, carrots, and shirataki noodles.
10. Add dashi stock and Seasonings bring to a boil.
11. Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and most of ingredients are covered by the soup.
12. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.
13. Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.
14. When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through it’s ready to serve.

Potato Salad Pork Roll

• Japanese Potato Salad
• 1 pkg (5 oz) sliced pork (for shabu shabu) from Japanese market
• ¼ cup corn starch
• 1-2 Tbsp. sesame oil
Sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 1 ½ tsp. sugar
• ½ tsp. ginger, grated

1. Place Japanese Potato Salad on the bottom end of a piece of sliced pork and roll to wrap it up with the sliced meat.
2. Dredge the rolls in corn starch or sprinkle corn starch on top of rolls. Remove excess corn starch off from the meat.
3. Heat 1 Tbsp. of sesame oil in a large skillet over medium high heat. Gently place the meat rolls in the pan and brown all sides. Do not touch the meat unless the bottom of the meat is nicely golden color. Then turn to brown all sides. If you start turning the rolls too often, the potato salad will come out from the side. If you need more oil to brown the meat faster, add another 1 Tbsp. of sesame oil.
4. When all sides are nicely golden browned, cover and cook 3 minutes on medium-low heat.
5. Add Sauce. Shift the frying pan and rotate the meat rolls to coat evenly. Serve immediately.

Chicken Katsu

• 3 chicken breasts (1.6 lb)
• 2 Tbsp. sake
• Sea salt
• Freshly ground black pepper
• All purpose flour
• 2 eggs
• Panko
• Oil for deep frying
• Tonkatsu Sauce (link)

1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.
2. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
3. Dust the flour on the chicken and remove excess flour.
4. Then dip it in beaten egg.
5. Lastly, dredge the chicken in panko and remove the excess.
6. Heat 1/2 inch of oil in the cast iron skillet.** Here I dropped a piece of panko to see if the oil is ready. If you are new to deep frying, use a thermometer to check the temperature of oil (Read How To Deep Fry Food). Deep frying oil for Chicken Katsu should be 350F (180C) degree.
7. Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil.
8. Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
9. Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

Japanese Cheesecake

• 400 g (14.1 oz) cream cheese, at room temperature
• 60 g (6 Tbsp.) granulated sugar
• 60 g (about 4 Tbsp.) unsalted butter, at room temperature
• 6 egg yolks, at room temperature
• 200 ml heavy cream, at room temperature
• 10 ml (2 tsp.) lemon juice
• 1 Tbsp. rum
• 80g (2.8 oz/about 8 Tbsp.) all purpose flour
• 6 egg whites
• 100g (10 Tbsp.) granulated sugar for meringue
• 3 Tbsp. Apricot jam + 1 tsp. water
What you will need:
• 9 inch non-stick springform pan
• Parchment paper
• Aluminum foil
• Cooking spray
• Boiled water
• Large baking pan that fits a springform pan

Instructions:

1. Before you start preping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
2. Preheat oven to 320F (160C) degree. Start boiling water.
3. In stand mixer, beat cream cheese and 60g granulated sugar until smooth.
4. Add and beat butter.
5. Beat egg yolk first and then add to the mixture. Then add heavy cream and combine all together. I also switched to a whisk here.
6. Add lemon juice and rum and mix until the batter is very smooth.
7. Sift flour twice.
8. Add the flour all at once and mix.
9. Take the batter out to a large bowl. Wash the stand mixer’s bowl and dry completely.
10. In stand mixer, whisk egg whites and add 100g sugar in three separate times.
11. Beat the egg whites until stiff peaks. If you whisk too much, the surface of cake will crack.
12. Add 1/3 of meringue to the batter and mix well first.
13. Then add the rest of meringue all at once and fold it in (not mix this time).
14. Cut parchment paper for the bottom and around the springform pan. Lightly spray oil on the cake pan and place the parchment paper. Spray oil again on the paper and sprinkle some flour on the bottom. Cover the bottom of the pan and fold the extra foil on the side. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil. The foil is to prevent water from seeping through the gap to the cake.
15. Pour the batter in the springform pan and then drop the cake pan from about 6 inch high to get rid of the any air bubble.
16. Place the springform pan in the baking pan and pour 1 inch of hot water in a baking pan. Moisture from the water will prevent cracks on the surface of the cake. Place it in the middle rack of the oven.
17. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) degree and bake for 30 minutes. (Hmm?! The top surface of the cake was nice and smooth before baking...)
18. When the inserted skewer comes out clean, turn off the oven. Let the cake sit in the oven with the door slightly ajar until it has cooled completely.
19. In a small bowl, combine apricot jam and water and microwave for a few seconds. Spread the jam on the cake and refrigerate it for a few hours.
20. When you are ready to serve, remove the cheesecake from the pan.

Tonkatsu

• 2 Boneless pork chops (at least ½ inch thickness)
• Kosher salt
• Freshly ground black pepper
• Flour
• 1 Egg
• ½ Tbsp. oil
• Fresh panko*
• Oil for deep frying
• Tonkatsu Sauce (link)
• * For Tonkatsu, I highly recommend you use fresh panko (we call it "Nama Panko", and it’s fresh bread crumbs not dried one). If you can’t buy fresh panko at a Japanese store, spray regular panko with water and leave for 15 minutes. When you select panko, look for packages with bigger flake as they are suitable for Tonkatsu. Here’s regular panko you can find at Japanese or Asian market.

Instructions:

1. Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatus to stay nice and flat when deep frying and prevent Tonkatsu from curling up.
2. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. When using knife, crisscross by first pounding top to bottom then left to right.
3. Mold the extended meat back into original shape with your hands.
4. Dust with salt and pepper.
5. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
6. Dredge in flour and remove excess flour.
7. Dip in egg mixture.
8. Dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.
9. Heat oil in a wok over medium high heat and wait till oil gets 350F (180C). If you don’t have a thermometer, stick a chopstick in the oil and see if tinny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 350F (180C) as well. When the oil reaches to that temperature, gently lower Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 350F (180C) or else it’ll look burnt.
10. Deep fry for 1 minute on one side and flip to cook the other side for 1 minute. If your pork chop is thinner than ¾ inch, then reduce to 45 seconds for each side.
11. Now take the Tonkatsu out and get rid of the oil by holding Tonkatsu vertically for a few seconds. Place on top of wire rack (if wire rack is not available, substitute with paper towel) and let it sit for 4 minutes. The hot oil on exterior is slowly cooking the meat as it sits. Please do not cut to check whether the inside is cooked or not. We need to keep it closed to retain the heat. While waiting, you can scoop up fried crumbs in the oil with mesh strainer.
12. After resting for 4 minutes, bring the oil back to 350F (180C) of oil again and deep fry Tonkatsu for 1 minute (about 30 seconds each side).
13. Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Then leave it on top of rack/paper towel for 2 minutes. If you have to use paper towel, try to keep Tonkatsu in a vertical position so it does not get soggy on one side.
14. Cut Tonkatsu into 3 large pieces (see below) by pressing the knife directly down instead of moving back and forth. This way the breading will not come off. Then cut again in between. Transfer to a plate and serve immediately.

Gyoza

• 1 lb ground pork
• 3-4 cabbage leaves, finely chopped
• 2 green onions, finely chopped
• 3 Shiitake mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. minced ginger
• 1-2 pkg Gyoza wrappers
• 1 Tbsp. oil for each batch of frying Gyoza
• ¼ cup water for each batch of frying Gyoza
• 1 Tbsp sesame oil for each batch of frying Gyoza
Seasonings
• 2 Tbsp. sake
• 1 Tbsp. sesame oil
• 2 tsp. soy sauce
• 1/2 tsp. salt
• Freshly ground black pepper
Dipping Sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1/8 tsp. La-Yu (Japanese chili oil) (optional)

Instructions:

1. In a large bowl, combine ground pork, minced vegetables, and Seasonings. Knead the mixture with hands until it gets sticky.
2. Wrap the filling with Gyoza wrappers (place a link here). If you don’t fry Gyoza right away, sprinkle corn starch on a plate before you place Gyoza. That way it won’t stick to the plate.
3. In a large non-stick frying pan, heat oil on medium high heat. When the pan is hot, place 5 Gyoza in a row (touching each other) and place another 5 Gyoza next to them.
4. Or you can arrange them in a circular shape.
5. When Gyoza is browned (see below), pour water and put the lid on. Turn the heat to high and steam Gyoza till most of water evaporates. Be careful not to overcook Gyoza because it will burn easily.
6. When most of the water is evaporated, remove the lid to let any remaining water evaporate. Add sesame oil around the edge of the inner pan and cook uncovered until Gyoza gets nice and crisp on the bottom.
7. Scoop the 5 Gyoza together and transfer to a plate. Or for the Gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip. Serve immediately with dipping sauce.

Cucumber Salad

• 2 Japanese cucumbers (2/3 English cucumber)
• Sea salt
• 1 Tbsp. wakame
• 4 crab sticks (kanikama) (optional)
• Roasted white sesame seeds (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 Tbsp. soy sauce
• 1/4 tsp. salt
• 2 Tbsp. dashi stock *

Instructions:

1. If you are using Japanese cucumber, this step called “Itazuri” is necessary. Wash the cucumber and sprinkle salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and it helps absorb the dressing.
2. Peel the cucumber and slice into thin slices.
3. Sprinkle salt and rub the cucumber each other gently with hands. After cucumber is wilted (about 5 minutes), wash the cucumber under cold water. Squeeze the cucumber to get rid of water.
4. Put dried wakame in a small bowl and soak in water. After 10 minutes, squeeze dry to get rid of water.
5. Cut the crab sticks in half.
6. In a small saucepan, combine dressing ingredients and mix well. Heat until sugar is all dissolved. Remove from heat and set aside.
7. In a large bowl, combine cucumber, wakame, and crab sticks. Pour the dressing over and mix together. Sprinkle sesame seeds and enjoy at room temperature or chilled.

Sunomono (Cucumber Salad)

• 1 Tbsp. wakame (seaweed)
• 1/2 English cucumber (or 1 Japanese cucumber)
• 1 tsp. salt
• 1 thinly sliced ginger (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1-2 Tbsp. dashi stock
• 1 Tbsp. sugar
• 1 Tbsp. soy sauce
• 1/2 Tbsp. sesame oil

Instructions:

1. Soak wakame in water for 10 minutes. Drain well and transfer to a bowl.
2. Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Then cut in half lengthwise (if you use English cucumber) and slice into very thin slices.
3. Sprinkle sliced cucumber slices wtih 1 tsp. salt and rub with hand. Set aside for 2-3 minutes. Then squeeze water out and transfer to the bowl. Chill until you are ready to serve.
4. Combine Dressing ingredients in a small saucepan and cook on high heat until the sugar melts completely. Set aside and let it cool down.
5. Right before you serve, pour the dressing over cucumber slices and wakame and mix well together. Serve in small individual dishes.
6. (Optional) Peel the skin of the ginger slice and cut it into julienne pieces and soak in water for a few minutes (so it is not strong ginger taste). Garnish the ginger on top.

Renkon Chips

• 1 (1/2 lb) Renkon (Lotus Root)
• Vinegar water: 2 cups water + 1 tsp. (rice) vinegar
• Oil for deep frying
• Himalayan Pink Salt (or sea salt)
• Dried Seaweed Powder (Aonori) (optional)

Instructions:

1. Rinse the renkon and either cut with knife or use a mandolin slider to make 1/8 inch thin slices (see below). I don’t peel off the renkon skin as it gives nice look but it’s up to you.
2. Soak the sliced renkon in vinegar water for 5-10 minutes. Vinegar water will prevent the renkon from changing to a dark color.
3. Rinse and drain well.
4. And pat dry on paper towel – make sure to wipe off all the liquid.
5. Heat the oil to 340F (170C) on medium high heat. Drop a piece of renkon to see if it’s ready. If it comes right up, then it's time to deep fry.
6. Deep fry until renkon gets crispy and golden color.
7. Once they are nicely fried, spread on a wired rack or paper towel to drip excel oil. Season with salt and aonori and serve immediately.

Potato Salad

• 2 Russet potatoes
• ½ tsp. salt
• 1 egg
• 2 ½ inch carrot
• ¼ cup corns
• 2 inch English cucumbers (The cucumber in this photo is about 3 inches, but you just need bout 2 inches)
• 2 black forest ham slices
• ¾ cup (12 Tbsp.) Japanese mayonnaise
• Salt
• Fresh ground black pepper

Instructions:

1. Peel potato skins and cut into 1 ½ inch pieces. They should be roughly about the same size so that they’ll be done cooking around be the same. Put potatoes in a large pot and add water until it covers all the potatoes.
2. Boil potatoes with high heat. After water boils, lower heat to medium and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again.
3. On the stove, evaporate water and moisture of the potatoes over medium-high heat (for less than 1 minute). Shift the pot in circular motion so the potatoes wont’ get burnt. When you see there no liquid in the pan, remove from heat.
4. Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.
5. Meanwhile prepare a boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.
6. Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it with water. Microwave for a few minutes until a skewer goes smoothly through the carrot (don’t overcook). Drain water and cool down.
7. Peel the cucumbers (leave some skin on to create stripe pattern) and cut into quarter. Then slice it thinly.
8. Dice the sliced hams into small size.
9. Prepare and boil corn (canned corn kernels works as well).
10. Add hams and veggies into the mashed potato bowl. Grind some pepper over and mix well.
11. Add mayonnaise.
12. Add boiled eggs and mix a bit but don’t over do it. Let it cool and keep in the fridge till you are ready to serve.

Spinach Gomaae

• 1 bunch (½ lb, 220g) spinach
• A pinch of salt
Seasonings
• 3 Tbsp. roasted white sesame seeds
• 1 ½Tbsp. soy sauce
• 1 Tbsp. sugar
• ½ tsp. sake
• ½ tsp. mirin

Instructions:

1. Wash fresh spinach and boil lots of water in a large pot. While waiting for the water to boil, go on to the next step.
2. (OPTIONAL) Put sesame seeds in a frying pan and roast them on medium heat until 2-3 sesame seeds jump (similar to popcorn). Keep shaking the pan to rotate the sesame seeds so they won't get burnt. Remove from the heat immediately.
3. Put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle (while it’s hot). If you don’t have a Japanese grinder any other spice grinder will do.
4. Add sugar and mix well, then add soy sauce, sake, and mirin. Mix all together and set aside.
5. When water is boiling, add a pinch of salt into boiling water. Put spinach in the pot starting from the stem because they take longer to cook. Push all the spinach into the water. Cook for 1 minute.
6. Drain and soak the spinach in cold water until cool.
7. Collect spinach from the bowl and squeeze water out of the spinach.
8. Cut spinach into 2” lengths. Dry the bowl with towel and put the spinach back in the bowl.
9. Add the sesame sauce into the bowl and mix well.

Mandarin Orange Muffins

Recipe adapted from Talking Dollar and Cents
Makes: 1 dozen

Muffin:

• 1 1/2 cups baking mix
• 1/2 cup sugar
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1 egg, beaten
• 1/3 cup butter, melted
• 1/2 cup milk
• 4 Mandarins peeled and diced (original recipe calls for an 11-oz can of mandarin oranges, drained and diced)

Topping:

• 1/4 cup butter, melted
• 1/4 cup sugar
• 1/2 tsp cinnamon

1. Preheat oven to 350°F. 
2. Coat muffin tins with non-stick spray.
3. Combine baking mix, sugar, nutmeg and allspice in a large bowl.
4. In another smaller bowl, stir egg, butter, milk and mandarin oranges together.
5. Stir the liquid ingredients into dry ingredients until just mixed.  
6. Over mixing the batter will result in a tougher muffin.
7. Spoon batter into muffin tins filling each tin 3/4 full and making sure orange bits are evenly distributed. 
8. Bake for 20-25 minutes. 
9. Combine sugar and cinnamon in small bowl.  
10. While muffins are still warm, brush the tops with the melted butter butter and sprinkle the sugar-cinnamon mixture across the top of the muffins.

I omitted the topping. These muffins were pretty moist, everyone seemed to love them. Next time I'm going to try different varieties of fruit. I love that it uses baking mix.

Soft Garlic Breadsticks

• 2 1/2 cups bread flour
• 3 tsps instant yeast
• 1 Tbsp white sugar
• 1/2 tsp salt
• 3/4 tsp Italian seasoning
• 1 Tbsp minced garlic
• 1/4 cup grated Parmesan cheese

1. Fit your food processor with a steel blade. 
2. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. 
3. Stir together hot water, milk and egg. 
4. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. 
5. Run for 30 seconds to knead. 
6. Remove dough from processor and knead briefly by hand. 
7. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. 
8. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
9. Deflate the dough, and turn it out onto a lightly floured surface. 
10. Roll the dough into a 10x12 inch rectangle. 
11. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. 
12. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. 
13. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375°F
14. Bake in preheated oven for 18 to 23 minutes, or until golden brown. 
15. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese.
16. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

Chawanmushi

• 1/2 – 3/4 cup dashi stock
• 4 shrimps or 2/3 chicken thigh (optional)
• 1/2 Tbsp. cooking sake
• 1 matsutake mushrooms
• 1 large egg
• 2 ginkgo nuts (precooked)
• 4 thin slices "Kamaboko" (fish cake - today I use "Naruto")
• Add any seasonal ingredients (optional)
Seasonings
• 1/2 tsp. mirin
• 1/4 tsp. salt
• 1/2 tsp. usukuchi (light colored) soy sauce (or ¼ tsp. soy sauce)

Instructions:

1. Make dashi stock.
2. Remove the shrimp shell if necessary and devein. Marinate shrimp in cooking sake. If you use chicken, cut into small pieces (so it cooks faster) and marinate it in cooking sake.
3. Clean the matsutake mushroom with damp towel or paper towel. Do not wash the mushroom. Cut into thin slices.
4. Whisk the egg in a medium bowl, but do not create air pockets. Add dashi stock and Seasonings. Then strain the mixture through a sieve into another bowl.
5. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
6. Divide all the ingredients into 2 cups. I started with one shrimp, ginkgo nuts, and matsutake mushroom. Then put naruto, the other shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup). Tie mitsuba’s stem into a knot.
7. Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will be visually pleasing when cooked. Put the lid on (or cover tightly with aluminum foil if you don’t have chawanmushi cup).
8. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.

Karaage

• 1 lb. chicken thigh
• Sea salt
• Freshly ground black pepper
• 1/4 cup potato starch
• 1/4 cup flour
• Oil for deep frying
• Lemon wedges
Seasonings
• 1 inch ginger
• 8 garlic cloves
• 1 Tbsp. soy sauce
• 1 Tbsp. sake
• 1 tsp. sesame oil
• 1 tsp. sugar

1. Rinse the chicken and pat dry with paper towel. 
2. Cut each chicken thigh into 2 inch pieces (so that deep frying time is about the same). 
3. Season with salt and freshly ground black pepper. 
4.  Put the chicken in a large bowl or Ziploc bag.
5. Grate the ginger and mince the garlic (with garlic presser).
6. Combine the chicken and all the seasonings in the bowl (or Ziploc bag). 
7. Cover with plastic wrap and rest in refrigerator for at least 1 hour.
8. Bring the oil to 325°F
9. Meanwhile combine potato starch and flour, and whisk all together.
10. Right before the oil is ready, add the potato starch and flour mix to the chicken. 
11. You do not need to mix it evenly. The uneven coating gives each piece its unique texture.
12. Gently drop each piece of chicken separately into the oil. 
13.  Do not overcrowd. 
14.  Deep fry 3-5 pieces at a time. If you put a lot of chicken in the oil, the temperature will drop quickly and chicken will end up absorbing too much oil.
15. Cook for 90 seconds, or until the chicken is cooked through and outside is light golden color. If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature is the key for deep frying.
16. Transfer the chicken onto a wire rack to drain excess oil. While resting on the wire rack, the chicken will continue to cook with the remaining heat.
17. Between batches (or even while cooking), make sure to pick up crumbs to keep the oil clean (otherwise oil will get darker).
18. When you finish all the batches, then bring the oil to 355°F.
19. Deep fry for the second time for 45 seconds, or until the skin is nice golden color and crispy.
20. Transfer the chicken onto a wire rack or paper towel to drain excess oil. Serve the chicken immediately with lemon wedges.

Glazed Pork Ribs with Shichimi Togarashi

• 2 racks St. Louis–style pork ribs (about 4 lb.)
• 1 1/2 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 lemon, very thinly sliced
• 2 sprigs rosemary plus 1 Tbsp. minced
• 1 garlic clove, thinly sliced, plus 1 tsp. finely grated
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1/2 cup thinly sliced scallions 
• Shichimi togarashi*  A spice mix of red pepper that can be found in Asian Markets

1.  Preheat oven to 350°F. 
2. Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides.
3. Place a large sheet of parchment paper on foil. 
4. Season ribs all over with 1 1/2 Tbsp. salt and pepper.
5. Preheat broiler. Line a rimmed baking sheet with foil.
6.  Cut between bones to separate ribs. 
7. Transfer ribs to prepared baking sheet and broil, turning occasionally, until beginning to brown and crisp, about 10 minutes. 
8. Remove from oven and brush with warm glaze. 
9. Sprinkle with scallions and shichimi togarashi.
10. Place 1 rack of ribs, bone side up, on parchment. 
11. Arrange sliced lemon, rosemary sprigs, and sliced garlic over. 
12. Lay remaining rack over, bone side down, creating a pocket between the racks. (The seasonings in the center will infuse the meat as it bakes.)
13. Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the acid from the lemons from reacting with the foil.) 
14. Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary, to completely enclose ribs, and crimp edges together to tightly seal).
15. Bake ribs for 1 1/2 hours. 
16. Remove from oven and let rest at room temperature, still sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become tender.)
17. Carefully open foil. Transfer ribs to a platter or another baking sheet; discard lemon slices and rosemary sprigs. 
18. Pour pork juices into a measuring cup. 
19. Add water if needed to measure a scant 1 cup.
20. Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and lemon zest to a simmer in a small saucepan over medium-high heat. 
21. Whisk cornstarch and 1 Tbsp. water in a small bowl for slurry. 
22. Whisk slurry into juices to thicken (the glaze should just coat the back of a spoon). 
23. Season glaze with salt and pepper and more lemon juice, if desired. DO AHEAD: Glaze can be made 3 days ahead. Cover and chill. Gently rewarm before using.

Zeppole di San Giuseppe

For the dough

• 1 Cup Water
• 1 Cup (5 oz)A ll-purpose flour
• 3 eggs
• 2 Tbsps. Butter
• 1 pinch Salt

For the filling

• 2 Egg yolks
• 4 Tbsps Sugar
• 1 Tbsp All-purpose flour
• 1Cup Milk
• Lemon Zest

For cooking and garnish

• extra virgin olive oil to taste
• frying oil to taste
• confectioners sugar to taste
• sour cherry in syrup

1. Pour water into a saucepan and add the salt and butter. Bring to a boil, while stirring.Add the flour, leaving the pan on the heat, and mix the batter well using a spoon until the batter is smooth and no longer sticks to the sides of the pan.
2. Once the batter reaches room temperature, add the eggs, one at a time and mix together. Once the batter is fairly light and airy, place the dough in the refrigerator for at least 20 minutes.

Prepare the pastry filling 

1. Pour  the milk into a saucepan.Add the lemon peel and bring to a boil. 
2. Beat the egg yolks in a bowl with the sugar. 
3. Then incorporate the flour, whisking continuously.
4. Once the milk begins to boil, remove it from the heat and slowly add the egg, sugar and flour mixture, whisking as you go. The resulting mixture should be soft and creamy.
5. Then transfer the mixture to the stove over medium heat. 
6. Stir continuously until the cream becomes fairly dense. 
7. Once ready, transfer the cream to a bowl and cover with plastic wrap to let cool. 
8. Be sure to cover the bowl well so that a film doesn’t form on the surface of the cream.

Preparing the Zeppole

1. To shape the fritters, place the fritter batter in a pastry bag with a star-shaped tip.
2. Cut out 2-in squares of aluminum foil and grease one side of the squares with extra virgin olive oil.
3. Then, using the pastry bag, form a ring of dough on each foil until you have used all the batter.
4. Fill a pot with frying oil and place over high heat.
5. Once hot, place the fritters in the oil, two at a time, with the foil. Do not cook more than two at a time or else the oil will not stay hot. The foil will separate from the fritters in the hot oil.
6. Once brown, remove the fritters using a slotted spoon and place them to drain on paper towels while you fry the remaining batter.
7. Once the fritters are cool enough to handle, fill another pastry bag with pastry cream.
8. Decorate each fritter with a little cream and place a cherry on top. Sprinkle with powdered sugar and enjoy the Zeppole di San Giuseppe.

Momofuku Fried Chicken

• 3 pounds chicken wings
Sauce
• 2 Tbsp. finely chopped garlic (5-6 large garlic cloves)
• 2 Tbsp. chopped peeled fresh ginger
• ¼ tsp. finely chopped fresh chili pepper
• ¼ cup rice vinegar
• ¼ cup light soy sauce (or replace with 3 Tbsp. soy sauce + 1 Tbsp. water)
• 2 Tbsp. vegetable oil
• ¼ tsp. sesame oil
• 1½ Tbsp. sugar
• Freshly ground black pepper

1. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the broiler rack. 
2. Place the chicken wing, skin side down, on the rack. 
3. Set the broiler to High and broil for 10 minutes, or until nicely browned. 
4. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
5. While chicken is baking, combine all the ingredients for the Sauce in a small saucepan. 
6. Bring it to a boil, stirring once in a while, and turn off the heat.
7. When chicken is done, pour the sauce in a large bowl and toss the chicken wings in the sauce to coat. 
8. Serve on a plate and pour the extra sauce as you eat.

Piadina Romagnola (Italian Flat Bread)

• 3/4 cup milk 
• 1/2 cup margarine, at room temperature 
• 1/2 cup Greek yogurt 
• 1 tablespoon salt 
• 1 tablespoon baking powder 
• 1 egg white 
• 3 1/2 cups all-purpose flour

1. Stir the milk, margarine, and yogurt together in a bowl.
2. Mix the flour, salt, baking powder, and egg white in a large bowl. 
3. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. 
4. Cover with a damp cloth and let stand at room temperature for 30 minutes.
5. Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. 
6. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
7. Lightly oil a cast iron skillet and place over medium-low heat. 
8. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. 
9. Pierce the dough with a fork 3 to 4 times while it cooks. 
10. Wrap the finished pieces in a towel until ready to serve.