Categories
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.
Perfect Soft-Boiled Eggs
INGREDIENTS
large or extra large eggs
salt and pepper
INSTRUCTIONS
Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.
Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6 1/2 minutes.
Run cold water into the pan for 30 seconds. Peel and serve.
NOTES: This technique was shared in the January/February 2013 issue of Cook’s Illustrated
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.
Categories
Recipe: Braised Beef Shank
Ingredients:
- 2 tbl of avocado oil
- 1 beef shank with bone
- 1/2 cup chicken broth
- 1/2 cup wine (sake)
- 2 pats of butter
- 1/2 tsp salt
Directions:
- Heat oil, and brown both sides of beef shank in dutch oven
- Placed covered dutch oven in oven @ 325 degrees for 1.5 hrs.
Ingredients:
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)
Cooking Instructions:
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.
Ingredients:
- 1.5 lbs (3-4 pieces) of pork back ribs (e.g. Zupan’s)
- 1-2 Korean daikon
- 1 carrot
- 2-3 cloves garlic
- 4 slices of ginger
- 1 pack Taiwan seasoning
Directions:
- Slice rib pieces into individual bones
- Put ribs into a pot, fill with water, and boil vigorously for 10 minutes to get scum and fat out. Drain, and rinse with water
- Cut up daikon and carrot. Remove skin from garlic cloves.
- Put veggies, pork bones, and seasoning into “Instant Pot” Pressure Cooker. Press button for meat/stew (35 minutes)
- Done
Mustard Greens with Salty Egg Soup
Soup Name: Mustard Greens with Salty Egg Soup
Traditional Chinese Name: 芥菜鹹蛋湯 (jiècài xián dàn tāng)
Introduction:
A quick boil soup that is easy to make while stimulating the senses. The salted egg really brings lots of flavor to this otherwise slightly bitter soup. It’s distinct taste is refreshing and this soup is great in removing heatiness and cooling the body.
Ingredients:
1 pound of fresh pork bones (optional)
1 pound of fresh mustard greens
2 slices of fresh ginger
2 salted duck eggs
2-3 L of water
Directions:
- Make broth of pork bones, or use bullion cubes
- Wash mustard greens
- When your soup water boils, add in fresh ginger and mustard greens
- Crack salted egg into a bowl and release slowly into soup (keeping the egg yolk whole) – some people will remove the egg yolk and just use the egg whites
- Boil on high heat for 30 minutes
- Serve and enjoy!
Any benefits?
- Excellent soup for relieving heatiness
- Flavorful vegetarian soup (meatless)
- A non-old-fire soup that can be made in approximately half an hour
Any precautions?
- Mustard greens have a slightly bitter taste, so don’t overuse
- Pregnant woman in their first trimester take caution as cooling soups can cause contractions
- Salted duck eggs are super salty and high in cholesterol
This is not an everyday dish, because it takes a lot of prep and cooking time.
Ingredients:
- 1.5 lb of beef short ribs (about 6 pieces)
- 12 cups of water
- 1 small Korean radish (mu), about 1 lb.
- 1 small onion
- 8 cloves of peeled garlic (one head)
- 3 thin ginger slices
- 4-6 green onions
- Seasoning for broth (mushroom powder, salt, chicken bullion)
Directions:
- Soak ribs in cold water for about an hour to remove residual blood and bone fragments (traditionally soaked 8-10 hrs)
- Drain ribs, and blanch in boiling water for 10 minutes
- Strain the ribs in the sink, and wash each one thoroughly, removing any visible fat. Clean the pot, too.
- Put clean ribs in the pot, and add radish, onion, garlic, ginger, and 12 cups water
- Boil over medium high heat, for 30 minutes to draw flavor from meat
- Cover and simmer for another 90 minutes. After the first hour, remove and discard veggies; except the radish. Season broth to taste.
- Dice up the radish, as broth continues to simmer.
- When soup is done, ladle ribs and broth over diced radish.
Categories
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