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
Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes
Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl
Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry
Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly
Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately
Notes: If you can’t find Shaoxing wine, substitute with Mirin
Step One: Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm
Step Two: In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes
Step Three: Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion
Step Four: To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps
Notes: Mirin is a Japanese rice wine. Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable. Mirin, perilla leaves and kimchi are available from Asian supermarkets.
Tips & Tricks: Putting the beef in the freezer makes it firmer, which means it’s easier to slice thinly. If you’ve got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant. Slices of chicken or pork can be used instead of beef
3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
3.5 oz bean shoots
1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
finely sliced spring onion (scallions)
Marinade
½ tsp bicarbonate of soda (baking soda)
2 tsp cornstarch
1 tsp soy sauce
Stir Fry Sauce
3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine
½ tbsp dark soy sauce
1 tsp sugar
1 chicken stock cube
Instructions:
Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes
Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine
Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks
Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char
Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms
Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately
fresh herbs, to serve e.g. basil, mint or cilantro
Drizzle sauce:
3 tbsp fish sauce
3 tbsp sugar
2 tbsp white vinegar
2 tbsp lime juice
1 long red chilli, finely chopped
Instructions
Step One: To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve
Step Two: To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air
Step Three: Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel
Step Four: To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce
Step One: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator
Step Two: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minutes, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately
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
6 pieces small-medium size chicken thighs (bone-in and skin on) – about 1¾ pounds total, pat the chicken dry with paper towels
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 cup diced onion
1½ tablespoons minced garlic
6 cups low-sodium chicken broth
¾ cup uncooked long-grain white rice, (rinsed and drained)
½ teaspoon kosher salt, (optional)
3 egg yolks
3 tablespoons lemon juice
2 teaspoons fresh dill (optional)
Parsley, chopped for garnish
Instructions:
Step One: Season the chicken thighs with salt and black pepper. Press the “Sauté” key and when the instant pot displays “hot”, heat the oil and sear the chicken for 5 minutes on each side. Set aside
Step Two: Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning
Step Three: Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to “manual” onhigh for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure. Transfer the chicken thighs to a plate and shred into small pieces
Step Four: Fill a blender with a cup of rice and broth mixture, egg yolks, lemon juice and dill (optional). Puree until smooth. Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Garnish with parsley
Notes: Don’t forget to rinse and drain the rice before cooking. If more lemon juice is needed, add in small increments of 1 teaspoon at a time. If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full
2 cups unsalted chicken stock or high-quality unsalted beef stock
2 tablespoons apple cider vinegar
Optional: 1 tablespoon regular soy sauce
Optional: 1 tablespoon fish sauce
Salt & ground black pepper
Garnish:
8 – 12 corn tortillas
Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese), freshly grated
White onion, diced
Cilantro, finely chopped
Lime slices
Instructions:
Step One: Prepare Dried Chiles –Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. Toast Dried Chiles in Instant Pot –Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles’ aroma (~4 to 5 mins), remove and set aside the toasted chiles
Step Two: Brown Meat in Instant Pot –Wait until the Instant Pot says “HOT”. Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat
Step Three: Saute Onions and Garlic –Add another 1 tbsp vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ cinnamon stick, 2 tsp dried Mexican oregano, 1½ tsp ground cumin seeds, 1 tsp ground coriander, and 2 tsp tomato paste, then saute for another minute
Step Four: Deglaze Instant Pot –Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix
Step Five: Pressure Cook Birria – Add in 2 tbsp apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp fish sauce, and another cup of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Cook the Beef Shank & Chuck Roast Pieces on High Pressure for 1 hour then Natural Release for 15 minutes
Step Six: Blend and Shred Beef –Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot
Step Seven: Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 – 6 large pinches of salt)
Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they’re too dry. If you’re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. It’s important your skillet is hot enough before you start to pan-fry the tortillas. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these birria tacos immediately with dipping sauce and lime slices
