Kinpira Gobo (Pan fried burdock root and carrot)

Ingredients (Serve 4 people) :

• 1/2 lb gobo (burdock root):  peeled and cut into 2 inch long and thin strips
• 1/4 lb carrot: peeled and cut into 2 inch long and thin strips
• 1 1/2 Tbsp mirin
• 1 Tbsp sugar
• 1/2 Tbsp sake
• 1 Tbsp soy sauce
• 1 tsp sesame seeds
• 2 tsps vegetable oil
• 2 Dried red chili peppers (option)

Direction :

1. Soak the gobo strips in cold water for a few minutes to eliminate bitterness and drain well.
2. Heat vegetable oil in a frying pan, and fry gobo for a couple minutes.
3. Add carrot strips in the pan and stir-fry.
4. Add sake, mirin, and sugar and stir-fry until the liquid is gone.
5. Season with soy sauce and stir-fry well.
6. Turn off the heat. Sprinkle sesame seeds.

*If you like spicy, fry sliced dry red chili pepper before adding gobo in the pan.

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Buta Kimuchi (Pork and Kimuchi Stir Fry)

Ingredients (Serve 2 people) :

• 1/2 lb sliced pork belly or ton torro
• 2 cups kimchi roughly chopped
• 1/2 onion thinly sliced (optional)
• 1 tbsp oyster sause
• 1 tsp soy sauce
• 1 tsp sesame oil

Direction :

1. Heat a skillet or wok in a high heat until it become very hot.
2. Add the pork and stir fry until cooked.
3. Drain off fat from the pork in the skillet.
4. Add the kimchi (and onion), then stir fry for a minute.
5. Add oyster sauce and soy sauce then continue stir frying until the sauce coats the meat and kimchi.
6. Drizzle with sesame oil, and serve.

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Mango pudding

 Ingredients (Serve 8 people) :

2 tablespoons unflavored gelatin

1/2 cup sugar

1 cup hot water

2 large mango 

1  12 oz can evaporated milk

1 cup whipping cream (can be substitute by milk)

sliced mango and evaporate milk for decoration (optional)

 Direction : 

1. Scoop out the fruit, including around the stone.
2. Place the fruit in a food processor or blender and blitz to create a smooth mango puree.
3. Add gelatin and sugar to hot water and mix until dissolved and smooth.
4. In large bowl, mix mango puree, evaporated milk and whipping cream.
5. Pour gelatin mixture into mango mixture and stir.
6. Pour mixture into jelly mould and chill until set (about least 3 hours).

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Easy tuna avocado pasta Japanese style

Ingredients (Serve 2 people) :

8 ounces pasta

1 large riped avocados

3 table spoon mayonnaise*

1 table spoon milk

1 1/2 table spoon concentrated men-tsuyu or soy source

1 5oz canned right tuna

shredded nori (dried seaweed)

* I recommend to use Japanese mayonnaise because it is more tasty!!

 Direction : 

1. Bring a large pot of salted water to the boil then cook pasta according to package directions. Once cooked.
2. In the meantime,  add diced avocado, canned tuna, mayonnaise, men-tsuyu, and milk  to a large bowl, and mix altogether. 
3. Add the sauce to the  cooked and drained pasta and toss until pasta is well coated.
4. Serve on a plate with some shredded nori (dried seaweed)

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Easy marinated vegetable

Ingredients:

- 1 Cucumber

- 1 Bell Pepper

- 1 Carrot

- 1 Onion

- 1/2 cup Sushi vinegar (or add honey or sugar to 1/2 cup vinegar as you like)  

- 1/4 cup Olive Oil

- Coarse Black Pepper

- 2 Bay leaves  

- Thyme 

Directions:

1. Cut cucumber and carrot lengthwise in half, and then slice it in 1/5 inch thick.
2. Slice onion and bell pepper in 1/3 inch thick.
3. Put all vegetables, vinegar, olive oil, and spice into a plastic bag and shake it well.
4. Leave marinated vegetables in the refrigerator for 30 min.

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Jaepchae (Korean Stir Fried Sweet Potato Noodle)

Ingredients (Serve 4 people) :

Main Ingredients:

- 1 Handful (4.6 oz) Cellophane Noodles

- 1 Cup Beef

- 1/3 Carrot

- 1/2 Onion

- 3 oz Spinach

- 1/2 Bell Pepper

- Olive Oil

- Salt & Black Pepper

Beef Ingredients:

- 1/2 Tbsp Soy Sauce

- 1/2 Tbsp Cooking Wine

- 1 tsp Minced Garlic

- 1 1/2 tsp Sugar

- A pinch of Black Pepper

Spinach Ingredients:

- 1 tsp Soy Sauce

- 1/2 tsp Sugar

Noodles Ingredients:

- 2 Tbsp Soy Sauce

- 1/2 Tbsp Sugar

- 2 Tbsp Olive Oil

Seasoning Ingredients:

- 11/2 Tbsp Soy Sauce

- 2 Tbsp Sesame Oil

- 1 Tbsp Sugar

- 1 tsp Sesame Seeds

- 1/8 tsp Black Pepper 

 

Directions:

1. Cut beef thinly and add all the ingredients for the beef. Set it aside for at least 30 minutes.
2. Add spinach in boiling water with some salt to keep the color green. Boil for about 30 seconds, and then rinse in cold water. Squeeze out water.
3. Mix the boiled spinach and all the ingredients for the spinach. Set it aside.
4. Cut onion, carrot, and bell pepper thinly.
5. In a lightly oiled pan, fry onion for 20 seconds on high. Add a little bit of salt.
6. Fry bell pepper and carrot for 10 seconds with a little salt.
7. Fry beef until they are completely cooked.
8. In boiling water, add the noodles and boil for 11 minutes. Drain the water.
9. In a nonstick pan, add the noodles and the other ingredients for the noodles. Fry for 2 minutes until the noodles are evenly colored by the soy sauce. Cool the noodles.
10. In a large bowl, mix noodle, vegetables, and meat.
11. Add the ingredients for the seasoning. Mix all of the ingredients well.

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Cashew Chicken

 

Ingredients:

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Directions:

1. Slice chicken horizontally into very thin slices and cut into inch squares.
2. Remove ends and strings from pea pods.
3. Slice mushrooms, green part of onions, and the bamboo shoots.
4. Mix soy sauce, cornstarch, sugar, and salt.
5. Heat 1 tbls of oil in skillet.
6. Over moderate heat, cook all nuts until  lightly toasted (about 1 min) and remove from the skillet.
7. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
8. Lower heat to low, add pea pods, mushrooms, and broth, cover and cook slowly for 2 mins.
9. Remove cover, add soy sauce mixture, bamboo shoots, and stir until souce become thick,
10. Simmer uncovered a bit more and add green onions and nuts.

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