kimchi natto cold soba

1 package soba noodles
1 cup cold soba sauce (see seven point cold soba recipe *june 2010*)
2 tbsp. kimchi (see homemade kimchi recipe *july 2010*)
1 tbsp. natto
1 scallion (cut on the diagonal)
1 tsp. white sesame seeds

in a large sauce pan bring 4 cups of water to a boil. drop in the soba noodles, and boil for 4-5 mins. strain in the sink under cold water until the noodles are cold. place the noodles in a bowl and pour the soba sauce over the noodles. add the kimchi on top of the noodles, add the natto on top of the kimchi. sprinkle the scallion and sesame seeds over the top and serve.

enjoy :)

justin

simple nagaimo (asian mountain yam)

1 nagaimo
shiso leaves (cut into thin strips)
white toasted sesame seeds
soy sauce

cut the nagaimo into 2" pieces, and take the skin off with a peeler. julienne the nagaimo and arrange in a bowl. sprinkle with shiso and sesame seeds. pour just a touch of soy sauce over.

enjoy :)

justin

homemade kimchi

1 large napa cabbage (2 pounds)
2 tbsp. kosher salt

1/4 cup white rice vinegar
1/4 cup dashi broth (see broth in soba recipe)
3 tbsp. hot korean chili paste (gochujang)
2 tbsp. course korean chili powder
1 tbsp. sweet japanese chili paste
1 1/2 tbsp. fuji apple (grated)
1 tbsp. garlic (grated)
2/3 tbsp. ginger (grated)
1 tsp. fish sauce
2 carrots julienned
2 1/2" daikon slice julienned
4 scallions cut into about 2" slices keeping the green part

first you want to start the pickling process of the cabbage. cut the cabbage lengthwise in have, and remove the core. slice the cabbage into about 2" slices. rinse of the cabbage, and place on a paper towel to dry completely. place dry cabbage into a large bowl, and mix with the 2 tbsp. of salt. you'll need to apply pressure to the cabbage to start the pickling. i used a large tupperware container and placed the cabbage in. on top of the cabbage i then placed a plate with another medium size tupperware filled with water to apply pressure. let set for 24 hours.

in a large bowl add in the white rice vinegar, dashi broth, both chili pastes, chili powder, apple, garlic, fish sauce and ginger and mix together to form a paste. place this in the fridge and chill for 24 hours. (same timing as the cabbage)

in a large bowl add in the carrots, daikons, and scallions and mix together. strain out the cabbage of all the liquid and add the cabbage into the bowl and mix all together. pour over the korean marinade and mix everything together and place into mason jars. let set for another 48 hours in room temperature, and then into the refrigerator for an additional 4 day to finish the process.

makes about 3 cups
pickling time: 7 days
*side note* if making this in the summer you can reduce the kimchi pickling time in half to 24 instead of 48 hours, and 2 days in the fridge instead of 4 before serving.

serve and enjoy :)

justin

korean style marinated beef short ribs

korean style marinade:

3-4 cloves of garlic (grated)
2 tbsp. miso
2 tbsp. korean chili pepper paste (gochujang)
3 tbsp. sake
2 tbsp. soy sauce
1 1/2 tbsp. sesame oil
1 1/2 tbsp. white toasted sesame seeds
1 tbsp. mirin
1 tbsp. sugar

in a large size mixing bowl add in the garlic, miso, and chili paste and mix together to form a paste. after these are all mixed together add in the remaining ingredients and mix together. set aside in the refrigerator in a glass jar.

korean style beef short ribs:

cook time: 15 mins.

3 lbs. beef short ribs ( bone left in)
korean marinade

in a medium to large size tupperware place your short ribs in and coat with the marinade, cover and cool in the refrigerator for up to 5 hours.

heat the grill up on medium heat. place the marinated ribs on the grill and cook for about 6-7 mins. on each side. when finished grilling set on a platter and serve.

enjoy :)

justin

grilled shiso miso rice balls with pickled plums

2 cups cooked white rice
6 shiso leaves
3 tbsp. miso
6 pickled plums

cook time: 10 mins.
makes 6 rice balls

divide the 2 cups of rice into 6 equal size patties. place 1 patty in a small bowl and remove half of the rice in the patty. place 1 pickled plum in the middle of the patty, and place the other half of the rice patty on top of the plum. work the rice back into a patty so that the pickled plum is in the center. repeat this process 5 more times so that you have 6 rice balls. cover each rice ball with a layer of miso, and attach the shiso leave to one side of the rice ball.

heat each side on the grill over medium high heat for 5 mins. on each side. remove from grill and serve. if you don't have a grill you can also use the broiler set on high.

enjoy :)

justin

sauteed kale with mini anchovies

ginger chicken stock:

1 cup low sodium chicken stock
5 scallions (only the green part cut into 3" pieces)
2 thumb piece sizes of ginger, roughly chopped

in a medium size sauce pan add in the chicken stock, scallion greens, and ginger. bring to a boil then turn down heat and simmer on medium heat for about 10 mins. remove from stove and set aside.

1 1/2 lbs. kale coarsely chopped with stems and leaves
3 tbsp. extra virgin olive oil
3 cloves garlic finely chopped
1/2 cup ginger chicken stock
2 tbsp. mini anchovies
1 tbsp. sherry vinegar
1 tbsp. red wine vinegar
salt and pepper to taste

heat the oil in a large sauce pan on medium high heat. when the oil is shimmering add in the garlic and cook until soft. about 2-3 mins. add in the ginger chicken stock and kale and toss to combine. cover and cook for 5 mins. remove the lid and continue to cook until the broth has evaporated. add in the vinegars, mini anchovies, and salt and pepper to taste.

cook time: 10 mins.
serves 4

enjoy :)

justin

mixed tempura

tempura dipping sauce:
1 cup water
1/4 cup mirin
2 tbsp. soy sauce
1 1/2 tbsp. dashi
grated daikon

makes about 1 1/2 cups of sauce.

in a medium sauce pan add in the water and the dashi. bring to a boil, and simmer for 3 mins. remove from heat. then add in the mirin and soy sauce. cool down to room temperature, and place in the refrigerator to chill. i usually make this the night before. when serving add in 1 1/2 tbsp. of grated daikon to the top of the sauce.

tempura batter:
2 egg yokes
1 1/2 cups all purpose flour
1 1/2 cups cold pellegrino water

makes enough batter for about 30-40 pieces depending on what you are frying.

in a medium bowl beat the egg yokes. then add in your pellegrino and mix together. sift the flour into a separate medium size bowl. slowly add the egg water mix into the flour and stir together. the batter should have lumps in it as you don't want to over mix your batter. place in the refrigerator for 30 mins.

tempura ingredients:
shiitake mushrooms
eggplant
japalenos
prosciutto
squash blossoms
mozzarella di bufala
anchovies
shiso leaves
carrots
onions
corn off of the cob
canola oil for deep frying
tempura dipping sauce
tempura batter



prep the veggies buy slicing the eggplant lengthwise about 1/4" thick. clean the top of the shiitakes with a damp paper towel, and cut the stems off. cut the japalenos in half and remove the seeds. stuff each half of the japaleno with mozzarella and wrap with prosciutto. remove the stamens from the squash blossoms, and place 1 anchovy in the bottom of the flower and place tsp. scoop of mozzarella in the blossom over top of the anchovy. twist the top of the blossom to hold in the filling. rinse off the shiso leaves and set all ingredients aside. julian your carrots and onions. (this will be the last thing to fry). you want to add the carrots, onions, and corn into the tempura batter. mix all together, and place spoon fulls of the carrot, onion, and corn mixture into the oil to fry.

in a medium to large size pan heat up your canola oil on medium high heat. remove the batter from the refrigerator. when the oil is shimmering and about 350 degrees drench your veggies in the batter and then into the oil. fry for about 5-6 mins. or until they look golden brown. after frying place on a plate with a paper town to drain excess oil. then plate on a serving dish along side with your tempura dipping sauce.

enjoy :)

justin