3 cups Dashi — (e.g., Sozairyoku instant dashi mix)
1-2 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.
1lb fresh green beans (washed with strings removed and ends trimmed)
1 garlic clove (minced)
2 cubes fermented beancurd
3 tablespoons water
vegetable oil (for frying)
Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 8 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 sauté for 30 seconds. Add beans and sauté.
Step 3: Combine 3 tablespoons of water with beancurd and sesame oil and mix well.
Step 4: Add mixture to beans and stir fry for 30 seconds to a couple minute.
Use a large bowl — bigger than you would think — because adding hot oil to the scallions and ginger, sauce will sizzle and pop. Will make about 8 oz. of sauce.
3 ounce (young) ginger, about a 3-inch chunk, peeled and cut into 1/2-inch chunks
1 bunch whole scallions, cut into 1-inch lengths
1 teaspoon salt, plus more to taste
1/2 cup Avocado oil
1. Place the ginger in the bowl of a food processor and chop until the ginger is finely minced but not mushy. Scrape it into a large heatproof bowl.
2. Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger.
3. As Francis says, “Salt the ginger and scallions like they called your mother a bad name and stir it well.” It should taste a little too salty.
4. Heat the oil in a pan until it is very hot (about 400 degrees, with laser thermometer), then pour it into the bowl of ginger and scallions. Stir lightly. Let cool to room temperature and serve. Keeps 2-3 weeks covered and refrigerated in a jar.
Source: Francis Lam video