Recipe: Braised turkey wings


2.5 lbs turkey wings (3 wings), separate drumstick if bought whole
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt (or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water)

Clean the turkey wings.
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.
Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.
Remove the wings from the bowl and Place them into a oiled bake dish.
In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.
Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.

Recipe: Japanese Mushroom Rice


1 package Shimeji mushrooms
5 Shiitake mushrooms
2 cups rice (180 ml per cup)
1/2 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
2 green onions, chopped


Separate Shimeji mushrooms into pieces. Slice Shiitake thinly.
Wash rice and put in the rice cooker’s removable bowl. Add salt, Soy Sauce, Sake and Mirin and stir. Add enough water to reach the line for 2 cups of rice, and then add mushrooms. Cook like white rice (according to the rice cooker instructions).
After the rice is done, mix in green onions.

Recipe: Soft boiled eggs

Perfect Soft-Boiled Eggs


large or extra large eggs
salt and pepper


Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.
Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6 1/2 minutes.
Run cold water into the pan for 30 seconds. Peel and serve.

NOTES: This technique was shared in the January/February 2013 issue of Cook’s Illustrated

Recipe: Simmered Kabocha Squash


3 cups Dashi — (e.g., Sozairyoku instant dashi mix)
2 Tbsp (brown) sugar
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp Sake
2 1/2lb Kabocha (pumpkin)


Wash and peel off much of the outer skin.  Remove seeds and cut Kabocha into 1-2″ square pieces. Cut off sharp edges of the Kabocha pieces.  Place kabocha into dutch oven.

Boil 3 cups water.  Add instant dashi, sugar, soy sauce, salt, and sake.

Pour liquid over cut kabocha, and cook until tender at medium heat, about 2-5 minutes depending on how hard the kabocha is.

Reduce heat to low, cover, and simmer another 15 minutes.

Turn off heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

New photo by John Wong / Google Photos

Recipe: Stir Fry Green beans

1lb fresh green beans (washed with strings removed and ends trimmed)
1 teaspoon fresh ginger root (minced)
1 garlic clove (minced)
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon brown sugar
½ teaspoon sesame oil
¼ teaspoon crushed red pepper flakes
vegetable oil (for frying)

Cooking Instructions:
Chinese Green BeansChinese Green Beans
Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 5 minutes. When finished drain and dump beans into cold water and drain once again.
Step 2: Add oil to the wok and add garlic and ginger and sauté for 30 seconds. Add beans and sauté for about 5 minutes.
Chinese Green BeansChinese Green Beans
Step 3:  Combine 2 tablespoons of water with cornstarch, soy sauce, brown sugar, red pepper flakes and sesame oil and mix well.
Step 4: Add mixture to beats and stir fry for 30 seconds to a minute.
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