Category: Chinese

Teriyaki Sace

Created on 7/04/2020

Ingredients:

  • 1 cup water
  • 5 tablespoons packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1-2 tablespoons honey
  • 1 large clove of garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

Step one:

Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat.

Step two:

In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.

Step three:

Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.

Notes: To make this a spicy teriyaki, add some sriracha or red pepper flakes to the saucepan. This sauce will stay good in your fridge for 3 weeks.

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions

Step one:

Mix the rice flour, tapioca starch and a pinch of salt in a large bowl.

Step two:

Gradually pour in the water and whisk continuously until the mixture turns into a thin batter.

Step three:

Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high.

Step four:

Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket.

Step five:

Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil.

Step six:

Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up.

Miso Glazed Sea Bass

Created on 10/25/2021

Ingredients:

  • 2 tablespoons light miso
  • 1/4 cup mirin
  • 1 tablespoon sugar
  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 thin slice of ginger
  • 1 lb sea bass

Instructions

Step one: In a small bowl, mix miso, mirin, sugar, soy sauce, sesame oil, garlic, and ginger. Spread the miso mixture over the fish and place it in a covered container. Refrigerate overnight

Step two: When ready to cook, set the oven to 450 degrees. Bake until tender, about 15 minutes, depending on the thickness of the fish

Notes: Brussel sprouts go well with this dish.