Chinese
Chili Oil
This Chili Oil is pure addiction. The flavors are all so fragrant yet not overwhelmingly spicy. This is just enough kick to get you started. This recipe is directly from Will Yeung’s Youtube channel. The only difference is that I leave out the garlic and Onions.
Ingredients:
- 2 Star Anise
- 1/4 Teaspoon Clove
- 1 Teaspoon Sichuan Peppercorn
- 1 Stick Cinnamon
- 4 Cardmon Pods
- 2 Bay Leaves
- 1 Teaspoon Black Pepercorn
- 1/2 cup Korean Pepper Powder
- 1 Tablespoon White Sesame Seeds
- 2 Teaspoon Himalayan Pink Salt
- Small piece of Ginger
- 2 cups Avocado Oil
- Splash of Black Rice Vinegar
- Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
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Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
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Roughly chop the ginger
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Pour the avocado oil into a small saucepan and add in the ginger
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Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
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Carefully strain out the oil with a sieve
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Add a splash of the vinegar into the jar followed by the hot oil
- Give it a stir and let it infuse for half a day. Keep in the fridge for a few months.
No Notes.
Japanese
Miso Soup w Nameko Mushrooms
Nameko Mushrooms is the best thing I’ve ever tasted in Miso soup. Discovered this mushroom at a local farmers market on Clement Street. This mushroom is so interesting as it adds nuttiness to the broth. I will never not add Nameko Mushrooms to my miso soup.
Ingredients:
- 4 Cups Dashi
- 4.5oz Nameko Mushrooms
- 7oz Silken Tofu
- 4 Tablespoon Miso Paste
- Add Dashi and simmer on medium heat
- Rinse & chop mushrooms into bite sized pieces
- Once the Dashi is boiling, start to add in the mushrooms, tofu, and lastly the Miso paste
- I like to disperse the miso paste through a metal sieve
The mushrooms have a slimy coating to them once they sit too long!
Japanese/ Fusion
Miso Mushroom Pasta
I remember ordering this at a restaurant in San Francisco called Bon Nene and has since changed my life for the good. If you’re a mushroom lover and a pasta lover this one is for you. Super simple to incorporate together.
Ingredients:
- 4oz Mushrooms (of your choice)
- 7oz Spaghetti
- 2 Tablespoon Oil
- 2 Teaspoon Miso
- 3 Tablespoon Butter (room temp)
- 1/2 Cup Heavy Cream
- Bring a large pot of salted water to boil
- Chop/ pull apart mushrooms into bite sized chunks
- Heat over skillet or pan until browned
- Whisk Miso Paste & Butter into a small bowl to a smooth paste
- Add sautee mushrooms & add in miso-mushroom paste together
- Add in Heavy Cream & drained noodles & mix together until combined
- Serve with cracked pepper
Notes:
Left Empty on Purpose
Japanese
Yaki Onigiri (Grilled Rice Balls)
This Chili Oil is pure addiction. The flavors are all so fragrant yet not overwhelmingly spicy. This is just enough kick to get you started. This recipe is directly from Will Yeung’s Youtube channel. The only difference is that I leave out the garlic and Onions.
Ingredients:
Sweet Miso Sauce
- Cooked Rice
- 1 Tablespoon Sesame Oil
- 4 Tablespoons Sweet Miso Sauce
- Bit of Oil for greasing
- Sesame Seeds for garnish
- 1 sheet of Nori, cut in 6 pieces
Sweet Miso Sauce
- 300g Miso
- 6 Tablespoons Mirin
- 1/3 cup sugar
- 3 Tablespoons Water
- 1 1/2 Teaspoons Vinegar
- Cook the rice to instructions
- Scoop rice onto a plate to cool
- Wet your hands to prevent sticking and start to compress the rice into the desired shape, or triangle
- Once the rice is all assembled, you can mix together the sesame oil and sweet miso sauce
- Lay onigiri onto lightly oiled baking sheet and brush the sauce onto one side
- Place under hot grill or a broiler until the sauce begins to char
- Flip onigiri over and repeat the sauce on the other side
- Once done, you can take them out and wrap each yaki-onigiti in nori before eating
- Dress with sesame seeds
Notes:
- I also grilled over a pan, but realized the rice sticks and it gets messy. :(
- If I want this stuffed, I will put in 1 tablespoon of chopped kimchi
- will explore other stuffings, tbd
Korean
Kimchi
I’ve been making Kimchi since highschool. Since I grew up in a vegetarian household, it was hard to find Kimchi without fish and even harder to find them without onions/ garlic, yes no garlic. Since, then, Ive been on a mission to find a recipe that accomodates those dietary restrictions. I’ve taken inspiration from the one and only Maangchi and have altered the recipe to our liking.
Ingredients:
Kimchi
2 Napa cabbages (4lbs)
Daikon Radish- matchstick
Carrot- matchstick
Sauce
1 Apple
1 Korean pear
1 knob ginger
* Blender or food processor.
Then add in,
1 1/2 cup crushed red pepper. Set aside
Rice mixture
2cup water
2 tablespoons glutinous rice flour
2 tablespoons sugar
Mix water and flour together first
Add in sugar after mixture is thick
Set aside and let it cool completely then add to the pear and apple.
^Mix all together with carrot and daikon.
When kimchi feels rubbery, drain water and rinse kimchi. Squeeze all water out.
Kimchi
2 Napa cabbages (4lbs)
Daikon Radish- matchstick
Carrot- matchstick
Sauce
1 Apple
1 Korean pear
1 knob ginger
* Blender or food processor.
Then add in,
1 1/2 cup crushed red pepper. Set aside
Rice mixture
2cup water
2 tablespoons glutinous rice flour
2 tablespoons sugar
Mix water and flour together first
Add in sugar after mixture is thick
Set aside and let it cool completely then add to the pear and apple.
^Mix all together with carrot and daikon.
When kimchi feels rubbery, drain water and rinse kimchi. Squeeze all water out.
Notes:
*Results Vary from image to image. *I’ve noticed that usually the best fermentation is at 2 months, where its perfectly pungent, sparkly, and still retains its crunchiness.