Category: Japanese

Pork Potstickers

Created on 8/9/2024

Ingredients:

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

    Miso Grilled Chicken

    Created on 10/3/2023

    Ingredients:

    • ¼ cup shiro (white) miso paste 
    • 2 tbsp sesame oil 
    • 1 tbsp mirin 
    • 2 chicken breasts 
    • 1 tbsp vegetable oil 
    • 4 cups green salad leaves 
    • Japanese ginger dressing
    • 3.5 oz cherry tomatoes, halved 
    • 1 cup corn
    • 1 cup edamame beans

    Instructions:

    Step One: Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined

    Step Two: Cut the chicken in half, then cut the thick end of the breast in half lengthways. Add the chicken pieces to the miso paste mixture and toss until well combined

    Step Three: Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing

    Step Four: To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve

    Japanese Curry

    Created on 9/11/2023

    Ingredients:

    • 1lb onion sliced into ⅜” wide pieces
    • 0.5lb potato cut into ⅝” cubes
    • 3.5oz carrot sliced to ¼” thick pieces
    • 1 tbsp oil
    • Box of Golden Nugget Japanese Curry cubes
    • Water according to package instructions
    • 4 cups cooked rice (hot)
    • 4 Chicken Cutlets cut into strips

    Instructions:

    Step One: Put oil into a pot and sauté onion pieces until the edges start browning

    Step Two: Add potato and carrot pieces to the pot and stir

    Step Three: Add water and bring it to a boil. Remove scum as it rises

    Step Four: Add curry roux and cook

    Step Five: Cook chicken cutlets and slice them

    Step Six: Put cooked rice on one side of a serving plate, place cutlet pieces next to the rice

    Step Seven: Pour curry on the side next to the cutlet away from the rice

    Chicken Karaage

    Created on 8/23/2023

    Ingredients:

    • 1½ cups sake
    • ¼ cup soy sauce (2 oz.)
    • 2 Tbsp. thinly sliced scallion (dark green part only)
    • 1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
    • 1¾ lb. boneless chicken thighs with skin, cut into 1½” cubes
    • 1 cup all-purpose flour (about 5 oz.)
    • 1 cup cornstarch (about 5 oz.)
    • 1 cup rice flour (about 5 oz.)
    • 1 Tbsp. dry mustard
    • 1 Tbsp. garlic powder
    • 1 Tbsp. onion powder
    • 2 Tbsp. kosher salt
    • 2 tsp. curry powder
    • Vegetable oil (for frying)
    • Lemon wedges

    Instructions:

    Step One: Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours

    Step Two: Whisk all-purpose flour and next 7 ingredients in a large bowl

    Step Three: Pour vegetable oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°

    Step Four: Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges

    Ahi Tuna Burger

    Created on 7/25/2023

    Ingredients:

    • 1/2 Sushi grade Ahi Tuna per burger
    • Marinade in homemade teriyaki sauce overnight
    • 1/2 cup kewpie mayonnaise
    • 1/2 lime
    • 1 tablespoon Sriracha
    • 1 teaspoon apple cider vinegar
    • Handful of spinach per burger
    • 1/2 avocado, sliced thin, per burger
    • Hamburger buns

    Instructions:

    Step One: Put portioned Ahi Tuna into homemade marinade overnight

    Step Two: Combine kewpie mayo, lime, Sriracha and apple cider vinegar in a small bowl the night before

    Step Three: Remove the tuna from the marinade. Sear the tuna on high heat on a grill or stove for two minutes per side. The goal is to keep the inside of the fish filet raw

    Step Four: Assemble the burger. Toast to hamburger buns. Add spinach to the bottom bun. Add the tuna. Add the sauce on top. Add avocado on top of the sauce. And add the top bun

    Black Cod with Miso

    Created on 4/23/2023

    Ingredients:

    • Four 6 ounce filets of sablefish
    • 1/4 sake
    • 1/4 mirin
    • 1/4 white miso paste
    • 2 tablespoons sugar

    Instructions:

    Step One: Add sake and mirin to a small sauce pan and cook for about 5 minutes, until the alcohol has evaporated

    Step Two: Turn the heat down to medium to medium low and add in the miso paste. Stir this until the miso is fully incorporated

    Step Three: Add in the sugar. Mix the sugar until it is full incorporated. Let the mixture cool. Pour the mixture over the fridge and let it marinate for 24 hours – 3 days (the longer the better)

    Step Four: Turn on the broiler in the oven to high. Place the fish on a baking sheet and cook under the broiler for about 5 minutes each side. You want to see the sides of the fish start to turn brown and carmelize

    Notes: Serve with soba noodles and bok choy to replicate this Nobu dish.