Category: Asian

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– One Egg
– Carrots (chopped)
– Cooked rice
– Mushroom powder
– Salt

DIRECTIONS:
– Heat oil on high setting in skillet
– Add green onions, and cook until dark
– Crack and stir in an egg
– Add carrots and rice, and stir fry
– While stir frying: add some salt (5 turns on grinder), some oil, and some mushroom powder

INGREDIENTS:
8 chicken drumsticks (1.8 lbs), chopped (or whole)
1/4 cup sesame oil
1/4 cup rice cooking wine or Shaoxing rice wine
1/4 cup light soy sauce
1 Tablespoon rock sugar (raw cane sugar) 黃冰糖
1 oz ginger, peeled & thinly sliced
14 garlic cloves, peeled & crushed
3 dried Chinese red chili
1/2 Tablespoons dark soy sauce
10 – 16 fresh Thai basil leaves (optional)

DIRECTIONS:
1. Peel and thinly slice the ginger. Peel and crush the garlic cloves.
2. Chop the drumsticks in pieces
3. Set Instant Pot to saute, and saute the ginger and garlic in 1/4 cup of sesame oil for 30 seconds (until fragrant).
4. Add in the chicken, 3 dried Chinese red chili, and 1 tablespoon rock sugar. Saute for 3 minutes.
5. Pour in 1/4 cup of rice cooking wine, and let boil for a minute to evaporate some of the alcohol.
6. Add 1/4 cup of light soy sauce.
7. Close the lid and pressure cook on high for 6 minutes + 10 minutes natural release. If using whole drumsticks, high pressure for 8 minutes + 10 minute NPR.
8. Remove lid, and place chicken pieces in large serving bowl.
9. Press saute button, and bring sauce back to boil. Add about 1/2 tablespoon dark sauce to give color, and sweeten.
10. Taste the sauce, and adjust with more light soy sauce if needed.
11. Stir in 10-16 fresh Thai basil leaves.
12. Pour the sauce into the bowl with chicken. Mix well.
13. Serve immediately with rice.

Source

Ingredients:
2 lbs pork belly
3 green onions
1 inch of ginger
1/2 cup water

Kakuni Seasoning liquid:
¼ cup sake
½ cup water
½ cup mirin
½ cup soy sauce
2 tablespoons granulated sugar

Optional:  Red Cooked Pork Seasoning liquid
3 tablespoons rock sugar
3 garlic cloves, peeled
2 scallions, cut into 2-inch pieces
2 whole star anise
2 tablespoons Chinese dark soy sauce
1 tablespoon Chinese light soy sauce
¼ cup Shaoxing rice wine
1 cup water

Directions:

Slice the pork belly.  Slice the green part of the green onions in half.  Slice the ginger into thin slices.  Place ingredients in Instant Pot, and cover with water.  Cook under pressure for 35 minutes.

Release pressure, and discard water, green onions, and ginger.  Rinse the pork belly under warm water. Clean out Instant Pot, and return pork belly.

Pour seasoning liquid over the pork, and put Instant Pot in “saute” mode. Simmer to evaporate the alcohol. When alcohol smell is gone, turn Instant Pot off. After the pot has cooled a bit; cover, lock, and seal the lid.  Cook under high pressure for final 10 minutes. Release pressure, and serve (e.g. over rice).

Ingredients

2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
1 1/2 teaspoons kosher salt

For the Marinated Pork:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon canola or vegetable oil
1 teaspoon Asian fish sauce
1/2 teaspoon cornstarch

For the Sauce and Stir-Fry:
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
1/2 to 1 teaspoon of chili flakes, to taste
1/2 head of garlic, peeled and thinly sliced
Cooked white rice, for serving

Directions:

1.
Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.

2.
Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.

3.
For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.

4.
Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.

5.
In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.

6.
Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.

Steelhead Poke (recipe from Zupan fish monger)

Ingredients

1.5 pound steelhead steaks
1/4 cup gluten free soy sauce
3 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon sweet sriracha (to taste), or 1/2 tsp. red chili flakes (to taste)
1 scallion, thinly sliced
Scant 1/4 cup sweet onion, thinly sliced
1/4 tsp. salt
Some water
2 teaspoons black sesame seeds, toasted (optional)

Equipment

Glass bowl
Sharp chef knife
Plastic wrap

Instructions

Using a sharp knife, cut fish into cubes. Place in a large bowl. Combine all ingredients:  soy sauce, sesame oil, sweet sriracha sauce, scallion, onions, some water, and salt. Gently mix into fish until thoroughly combined. Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.

Ingredients

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
water
2 green onions, chopped

Instructions

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.

INGREDIENTS

• 1/2 small Kabocha pumpkin 
• Water
• Soy Sauce

Instructions

Wash the kabocha. Cut the squash in half.  Remove seeds and cut Kabocha into 1-2″ square pieces. Cut off sharp edges of the Kabocha pieces.  Place kabocha a pot.

Cover the squash with water. Boil at medium high 2-5 minutes, depending on how hard the kabocha is.

Reduce heat to low, cover, and simmer another 10 minutes.

Turn off heat, add a few drops of soy sauce,  and let it sit covered until cool. 

Some nice easy to follow recipes:

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