Category Archives: Asian

TUNA POKE BOWL

MARINADE
SAUCE
CRISPY RICE
BOWL

MARINADE

  • 3 ounces  Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 4 teaspoons (20ml) soy sauce, more or less to taste
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste
  • 1 teaspoon (5ml) honey, more or less to taste
  • 2 1/4 tsp. fresh lime juice
  • 1 jalapeño chile, finely minced
  • 3/4 tsp. peeled and grated fresh ginger
  • 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cube

Add all items in non reactive bowl. this step can be done a few days ahead of time and just add tuna 5 minutes prior to serving

SAUCE

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 clove garlic

Add all items in non reactive bowl. this step can be done a few hours ahead of time

CRISPY RICE

  • 3 cups short grain sushi rice
  • 3 1/3 cups water
  • 3/4 cup rice vinegar
  • 1/2 cup sugar
  • 3 teaspoons kosher salt

    Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

    Meanwhile, combine vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

    Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.

    This step can be done days in advance

    DAY OF

    Heat the 3 tablespoons canola oil and sesame oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice  to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm.

 

BOWL

  • 2 Carrots thinly sliced in rounds diagonally
  • 1/2 Cut up the broccoli and cauliflower into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/2 yellow, red, orange bell pepper diced finely
  • 2 avocados sliced thin
  • 1 cup of crispy cooked rice (either white or brown)
  • toasted sesame seeds (4 minutes in dry pan)
  • Persian cucumber diced finely
  • avocado sliced
  • 1 teaspoon (about 3g) TOASTED white or black sesame seeds, or a mix

PLATING

  • 2 tsp Kikkoman Sweet Soy Glaze
  • add rice tuna cucumber carrots brocolli cauliflower snow peas bell peppers 2 avocados sprinkle with toasted sesame seeds and miso sauce

 

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MISO SESAME TUNA BUDDHA BOWLS (SIMILAR TO JACK ASTOR’S BIG BOWL)

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For 2

Sauce

  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference

Assembly

Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!

 

 

 

marinade for asian dishes and option for sauce

INGREDIENTS

  • For the Chicken:
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teapsoon dark soy sauce
  • 1 teaspoon Shaoxing wine (see note above)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted sesame oil
  • 1/2 teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons homemade or store-bought low-sodium chicken stock
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame oil
  • 2 teaspoons cornstarch
  • 3 tablespoons vegetable, peanut, or canola oil, divided
  • 1 large red bell pepper, cut into 3/4-inch dice
  • 1 large green bell pepper, cut into 3/4-inch dice
  • 2 stalks celery, cut into 3/4-inch dice
  • 1/2 cup roasted peanuts
  • 2 teaspoons minced fresh garlic (about 2 medium cloves)
  • 2 teaspoons minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced
  • 8 small dried red Chinese or Arbol chilies (see note above)

sous vide Bok Choy

Ingredients

  • 1 TBSP Ginger, Minced
  • 2 Cloves Garlic, Minced
  • 1 TBSP Toasted Sesame Oil
  • 1 TBSP Canola Oil
  • 1 TBSP Soy Sauce
  • 1 TBSP Fish Sauce
  • 1 tsp Red Pepper Flake (Gochugaru)
  • 1 lb Baby Bok Choy, Cut in Half Lengthwise
  • 1 TBSP Toasted Sesame Seed
  • 1 TBSP Cilantro Leaves optional
    1. Set up Anova water bath and turn temperature to 80ºC (176ºF).
    2. Place ginger and garlic in a large heatproof bowl.
    3. Heat sesame and canola oil in a small pot over medium heat until the surface is shimmering and giving off small wisps of smoke.
    4. Pour hot oil directly over ginger and garlic (be careful, it will sizzle and bubble up).
    5. Stir in fish sauce, soy sauce, and pepper flake, followed by the bok choy.
    6. Seal in a zip bag or food saver bag
    7. Lower into water bath and cook for 20 minutes.
    8. Remove from water bath and transfer to a serving bowl.
    9. Garnish with sesame seeds and cilantro.

Sous Vide saikoro style steak cubes with Bok Choy and noodles

 

  • 2 (7-ounce) filet mignon steaks
  • 1/2 cup plus 6 tablespoons teriyaki sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chopped fresh chilies
  • 1 1/2 tablespoons sesame seeds, toasted
  • 1 onion chopped
  • 8 oz mushrooms
  • Udon or rice noodles
  • 2 tablespoons sesame oil
  • 1 tablespoons finely chopped scallion, for garnish

serve with sous vide bok choy and udon noodles

    • Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC)IMG_0078[1]

    • Transfer to a large zipper lock bag with 1/2 cup teriyaki sauce. Seal the bag using the water immersion technique.

    • Place the bag in the water bath and set the timer for 1 hour.IMG_0080[1]

    • While the beef is cooking, prepare the sauce: Combine soy sauce and chopped chiles in a small bowl. Divide between two serving bowls and top with sesame seeds, if desired.

      Cook the onions on low heat  with butter until caramalized, around 30-45 minutes, set aside

      IMG_0079[1]IMG_0082[1]

      Cook the mushrooms with garlic butter, set aside

    • When the timer reaches about 10 minutes, prepare the noodles according to the package directions. Drain and transfer to a serving platter. Cover to keep warm.

      • When the timer goes off, remove the bag from the water bath. Remove the beef from the bag and discard the marinade.

        Cube the beef in 1.5 inches

      • Heat sesame oil and garlic butter in a large skillet over high heat. When the oil just begins to smoke, add the beef and sear quickly on all sidesIMG_0081[1]

        and then the remaining 6 tablespoons teriyaki sauce. Cook for 5 seconds and then immediately remove from heat.

      • Transfer beef and sauce to the serving platter with the noodles and garnish with scallions and sesame seeds. Serve with the chili-soy dipping sauce. Enjoy!

IMG_0083[1] IMG_0084[1]

 

 

JAPANESE CUBED STEAK WITH MUSHROOM AND ONIONS

MARINADE SIRLOIN STEAK IN TERIYAKI SAUCE AND GARLIC

AFTER  MINUTES DRY STEAKS

COOK SLICED MUSHROOMS IN GARLIC BUTTER

COOK SLICED  ONIONS IN BUTTER

ONCE MUSHROOMS AND ONIONS ARE COOKED PLACE IN WARMING DRAWER

COOK SIRLOIN IN PAN USING DRY HEAT (NON STICK PAN)

QUICK FRY UNTIL SEARED NO LONGER= SET ASIDE FOR 10 MINUTES

ADD IN THICK TERYAKI SAUCE AND GARLIC BUTTER

ADD ALL TOGETHER AND SERVE WITH RICE OR ASIAN NOODLES AND BABY BOK CHOY

 

FRIED RICE

Ingredients
  • 2 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • ½ frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
 Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  1. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  2. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  3. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  4. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
Salt
White pepper powder

Break up large clumps of rice and separate the grains with wet fingers.

Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.

Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.

Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.

 

Instructions
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.