Tuna Tartare on Rice Crackers

So excited to share another beautiful Asian inspired appetizer. Created in collaboration with Chef Carolina, a fellow graduate of August Escoffier Cooking School in Boulder, Colorado.

Follow us both on instagram to see more delicious and thoughtful recipes. Chef Amy Chef Caro

This recipe is a definite crowd pleaser and the crisp pre-made rice cracker is the perfect vessel for the light, refreshing tuna tartare.

Ahi Tuna Tartare on Rice Crackers

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Yield: 12-14

Author: Chef's Amy Kimoto-Kahn and Caro Smith

Prep time: 20 MinTotal time: 20 Min

Think crispy, and fresh—all in one perfect and gone in seconds. Great for summer parties, or anytime you want to impress without the stress.

Ingredients

• Buy ahead:
• Pre-made rice crackers - LINK
• For the Tartare:
• 6 oz sushi-grade ahi tuna, finely diced (best cut partially frozen)
• 1 tbsp sesame oil
• 1 tsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp finely grated fresh ginger
• 1 tbsp finely minced shallot
• Dash of chili oil (optional)
• Garnish:
• Microgreens (shiso, cilantro, or daikon sprouts)
• Toasted sesame seeds

Instructions

1. Make the Tartare:
2. In a bowl, mix sesame oil, soy sauce, rice vinegar, ginger, shallot, and chili oil. Add diced tuna and gently fold to combine. Taste and adjust seasoning.
3. Assemble:
4. Spoon 1 tbsp of tuna tartare onto each rice cracker and top with microgreens and a sprinkle of sesame seeds.
5. Serve immediately to keep the crackers crisp.

Did you make this recipe?

Tag @e.p.j on instagram and hashtag it #easypeasyjapanesey

Mini Chicken Thai Basil Endive Bo

I’m super excited to share this collaboration with you! Chef Caro Smith is my colleague from cooking school at Auguste Escoffier in Boulder and new friend. She’s a fabulous digital creator, personal chef and health coach and specializes in easy, nourishing recipes. Follow her on her instagram and check out her website for more delicious recipes and advice for staying healthy.

Watch our fun reel where we make these together! LINK

We made these light, beautiful and flavorful appetizers together for an upcoming event for the Denver Botanical Gardens.

Mini Chicken Thai Basil Endive Boats

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Yield: 12

Author: Chef's Amy Kimoto-Kahn and Caro Smith

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

(Gluten-Free, Dairy-Free)

A bright, herbaceous larb-style filling in a crunchy endive leaf. Garnished with chives and an edible flower.

Ingredients

Filling

• 1 lb ground chicken
• 1 tbsp neutral oil (e.g., avocado oil)
• 2 cloves garlic, minced
• 1 medium shallot, finely chopped
• 2 tsp finely chopped lemongrass (inner stalk only, very tender parts
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp coconut sugar
• 1 thai chili, minced (optional, or sub Fresno chili for milder heat)
• 2 tbsp chopped Thai basil (or regular basil if unavailable)
• 2 tbsp chopped fresh mint
• 2 tbsp chopped cilantro
• For Assembly:
• 24 endive leaves (Belgian endive works well
• Diced chives and edible flowers for garnish
• Crushed roasted peanuts or cashews (optional, for garnish)

Instructions

1. Cook the Chicken:
2. Heat oil in a skillet over medium heat. Sauté garlic, shallot, and lemongrass until aromatic (1–2 min).
3. Add ground chicken and cook through, breaking it into small bits.
4. Flavor It:
5. Add fish sauce, lime juice, sugar, and chili. Stir to combine and cook for another 1–2 min.
6. Remove from heat and mix in Thai basil, mint, and cilantro. Taste and adjust seasoning if needed.
7. Assemble:
8. Spoon a small amount of the warm chicken mixture into each endive leaf.
9. Garnish with diced chives and an edible flower and crushed nuts, if using. Serve room temp.

https://www.easypeasyjapanesey.com/blogeasypeasyjapanesey/2025/6/17/mini-chicken-thai-basil-endive-boats

appetizer

Asian

Did you make this recipe?

Tag @e.p.j on instagram and hashtag it #easypeasyjapanesey

Hiyashi Chuka

I’m super excited to share this family recipe with you. It’s been handed down by my brother-in-law Victor, who’s uncle ran a small restaurant in Yokohama, Japan where this cold broth was a staple. It’s very strong so use it sparingly. Great for a hot Summer day!

Hiyashi Chuka Ramen

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Yield: 6

Author: Amy Kimoto-Kahn

Prep time: 1 HourCook time: 15 MinTotal time: 1 H & 15 M

Hiyashi Chuka Ramen means "Chilled Chinese Ramen," but as with many Chinese dishes, the Japanese have made their own version.

This refreshing ramen-type salad with cold broth is normally served in the summer, with its colors speaking to what's in season. There are all kinds of variations of this, so feel free to substitute with what you have fresh on hand for your own version.

Ingredients

To Make in Advance

• Ramen Noodles - buy fresh or dried
• Cold Noodle Broth
• Chashu (Optional) - Follow the recipe link below

Cold Noodle Broth

• 3 1/2 cups water
• 1 1/2 cups sugar (baker's sugar or fine sugar)
• 1 1/2 cups mirin (sweet rice wine)
• 1/2 cup shoyu (soy sauce)
• sesame oil

Toppings

• 2 eggs
• 1/4 tsp salt
• 1/2 tsp sugar
• 1 tsp vegetable oil
• 6 slices (170 g) Black Forest ham, julienned
• (1 slice/28 g per serving)
• 2 cups (100 g) bean sprouts (/3 cup/17g per serving)
• 1 Japanese cucumber, seeded and julienned (¼4 cup/25 g per serving)
• 3 medium-sized carrots, shredded (/2 carrot per serving)
• 3 sheets nori (seaweed), julienned (½ sheet per serving)
• Roasted sesame seeds, for garnish

Instructions

1. Make the Cold Noodle Broth. In a medium pot over medium-high heat, add the water, sugar, vinegar, and shoyu. Mix well until the sugar dissolves. Remove from the heat and let cool before using the broth.
2. If making the Chashu, follow the recipe link below.
3. Boil a pot of water for your noodles. Boil the noodles-if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they're done, drain well and refrigerate in a bath of cold water for at least 1 hour.
4. Beat the eggs with the salt and sugar.
5. Heat the vegetable oil in a large skillet over medium heat. Pour the egg mixture into a pan and make a very thin omelet, like a crepe. Remove with a spatula and let cool. Roll up like a cigar and shred thinly with a knife.
6. Drain the cola noodles well and separate into serving bowls.
7. Pour 1 cup (235 ml) cold noodle broth over each bowl of chilled noodles. Add a couple of drops of sesame oil to each serving. Top each bowl with eggs, ham, bean sprouts, cucumber, carrots, and chashu. Garnish with roasted nori strips and sesame seeds.

Chashu Recipe

Chashu Recipe

summertime, cold ramen

noodles

Japanese

Fresh and Easy Japanese Inspired Summer Recipes

Japanese-inspired dishes that incorporate fruit can be elegant, refreshing, and perfect for a warm-weather holiday like Memorial Day or for summertime gatherings and barbecues with friends and family.

Both of these recipes are simple to make, have great substitutes for the Japanese ingredients that you might not be able to find and give great tips on making them more portable. Either can be served at room temperature or cold so you don’t have to worry about serving right after they are cooked. Enjoy!

Yuzu Kosho Chicken Skewers with Grilled Pineapple

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Yield: 8-10

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

Bold, citrusy, and just the right amount of heat, these skewers balance savory grilled chicken with the sweetness of caramelized pineapple—a bright, crowd-pleasing dish perfect for summer grilling.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tsp yuzu kosho (Japanese citrus-chili paste) *
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp neutral oil
• 1 cup fresh pineapple chunks
• Bamboo skewers, soaked in water
• Garnish: red pepper, parsley and toasted sesame seeds

Instructions

1. Marinate Chicken: In a bowl, whisk yuzu kosho, soy sauce, mirin, sake, and oil. Toss chicken in the marinade and refrigerate for at least 30 minutes.
2. Assemble Skewers: Thread marinated chicken and pineapple chunks alternately.
3. Grill over medium heat for 8–10 minutes, turning occasionally, until chicken is charred and cooked through.
4. Serve at any temp but warm is preferred, garnish with finely chopped red pepper, parsley and sprinkle with toasted sesame seeds.

Notes

* Substitute for Yuzu Kosho - Use Lime or Yuzu Juice + Chili Paste (Easy DIY)

Use: 1 tsp lime or lemon zest + 1 tsp juice + 1/2 tsp chili paste (like sambal oelek or fresh Thai chili)

Tip: After grilling, slide the chicken and pineapple off the skewers and pack them in a sealed container. Serve chilled or at room temperature with toothpicks or in lettuce cups for easy, mess-free bites.

chicken, skewer, bbq

Dinner

Japanese

Miso Glazed Grilled Peaches

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Yield: 6

Author: Amy Kimoto-Kahn

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

When peaches are in season, there’s nothing more juicy, sweet and succulent! Sweet peaches meet umami-rich miso in this elegant side or dessert, finished with aromatic shiso for a distinctly Japanese twist on grilled fruit.

Ingredients

• 3 ripe peaches, halved and pitted
• 1 tbsp white miso
• 1 tbsp honey
• 1 tbsp mirin
• 1 tbsp olive oil
• Garnish: fresh shiso or mint leaves

Instructions

1. Make Glaze: Mix miso, honey, mirin, and olive oil until smooth.
2. Grill Peaches: Brush cut side with glaze and grill on medium-high for 3–4 minutes until grill marks appear.
3. Serve at any temp but warm is preferred, garnish with shiso or mint leaves.

Notes

Tip: Grill the peaches ahead of time and pack them in a shallow container with parchment between layers. Slice them into quarters and serve them chilled or room temp on small skewers or with cocktail forks for a no-mess finger food.

peaches, summer, bbq

snack

Japanese

Salmon Teriyaki Onigiri with Crunchy Salmon Skin and Umeboshi (Sweet Plum) Paste with Toasted Miso Butter

Making Onigiri or Japanese rice balls is a great way to use up left-overs and have a quick and easy snack to share. I grew up eating these after school, on picnics and in long family road trips. My mom used to fill them with left over chicken teriyaki or pickled vegetables. I decided to make my version of these with left over salmon teriyaki because it keeps the rice moist with the tender, oily fish. I added crunchy pan-fried salmon skin that miraculously keeps its crunch and adds texture. And a small teaspoon of Umeboshi (Japanese sweet plum) paste gives it a nice zest and sweetness.

Salmon Teriyaki Onigiri with Crunchy Salmon Skin and Umeboshi (Sweet Plum) Paste with Toasted Miso Butter

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Yield: 8

Author: Amy Kimoto-Kahn

Making Onigiri or Japanese rice balls is a great way to use up left-overs and have a quick and easy snack to share. I grew up eating these after school, on picnics and in long family road trips. My mom used to fill them with left over chicken teriyaki or pickled vegetables. I decided to make my version of these with left over salmon teriyaki because it keeps the rice moist with the tender, oily fish. I added crunchy pan-fried salmon skin that miraculously keeps its crunch and adds texture. And a small teaspoon of Umeboshi (Japanese sweet plum) paste gives it a nice zest and sweetness.

Ingredients

Rice

• 2 cups brown Japanese rice

Teriyaki Sauce

• 1 cup sugar
• 1 cup shoyu (soy sauce)
• 2 tsp ginger - grated
• 1 tsp garlic - chopped
• 1/4 cup mirin (Japanese sweet cooking rice seasoning)

Filling

• 1 tbsp vegetable oil
• 12 oz Atlantic Salmon skin on
• 1/2 cup fried salmon skin
• 4 tbsp Umeboshi paste (sweet plum paste found in a jar in most Asian grocery stores or online)

Miso Butter

• 1/4 cup white miso
• 1/2 cup butter, room temperature

Wrapping

• 3 seaweed squares

Instructions

1. Steam rice. Follow instructions in the link.
2. Make teriyaki sauce. See below.
3. In a small bowl, make miso butter by combining the white miso and room temp butter with a spatula until well combined. Set aside.
4. In a large skillet over medium-high, heat 1 tablespoon of vegetable oil. Add the raw salmon, skin side down. Cover and steam for 4 to 5 minutes until salmon is opaque and salmon skin is slightly brown and starting to get crispy.
5. Uncover and remove the salmon. It will not be fully cooked through at this point but will continue cooking in the teriyaki sauce. Set aside.
6. Turn over the salmon and slowly remove the skin with a small knife.
7. In the same skillet over medium-high heat, add the salmon skin. Cook it on both sides until it is completely browned and crispy. Remove and let drain on a paper towel to soak up any excess oil.
8. Once cooled, slice the crispy salmon skin into small strips. Set aside.
9. In the same skillet over medium-high heat, pour about 4 tablespoons of teriyaki sauce in the pan. Add the salmon to it and coat it with the sauce. Continue cooking the salmon until it is just done, another 2 minutes. Remove from heat and set aside.
10. Take a sheet of saran wrap and lay it on a cutting board. Put about 1/2 cup of steamed rice onto the saran wrap and make a small circlular mound.
11. Make a small indention in the middle of your mound for the filling, insuring that you still have a layer of rice on the bottom.
12. Fill the rice ball with a tablespoon of teriyaki salmon, a small mound of crispy salmon skin and a teaspoon of umeboshi paste.
13. Take the sides of the saran wrap and pull them together to form a tight triangular shape that encases the filling so that you only see rice on the outside. Repeat until 8 rice balls are made.
14. Lightly brush both sides of the onigiri’s with the miso butter and toast them in the same saute pan over medium-high heat until they are golden brown. Flip and brown on both sides. Remove and set aside.
15. Slice a piece of seaweed into 1/4 squares. Cut each square in half.
16. Use one of the cut pieces of seaweed to wrap around the base of each of your triangular onigiri and enjoy! May serve warm or at room temperature.

Teriyaki Sauce

1. In a small saucepan on high heat, whisk sugar, shoyu, ginger and garlic until combined.
2. Bring to a boil and then immediately turn down to simmer. Add mirin.
3. Cool and store in a jar. Will keep for up to 2 weeks refrigerated.

Burrata with Pea Puree

Burrata with Pea Puree

This recipe was inspired by a version of this that I was served at The Clayton Membership Club in Denver. Theirs had these really cute pea shoots as a garnish that I couldn’t find, so I substituted with microgreens, mint and basil from my garden. I love how the lemon and mint give it freshness and the vibrant green pea color just scream Summer. The different textures of the microgreens and grilled artichokes, a dollop of pea puree and a segment of burrata - all on top of a nice hearty cracker make it a well balanced and filling appetizer.

Burrata w Pea Puree

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Yield: 5

Author: Amy Kimoto-Kahn

Prep time: 5 MinCook time: 20 MinInactive time: 5 MinTotal time: 30 Min

So easy and always a crowd pleaser. It's healthy, colorful and so fresh for the Summer!

Ingredients

Burrata with Pea Puree

• 1 pkg (10 oz) of fresh English Peas (Trader Joe's)
• 5 tbsp EVOO plus more to drizzle
• 1/2 lemon squeezed
• lemon zest from one lemon
• 1/2 cup of fresh mint, plus more for garnish
• 1/4 cup fresh basil, plus more for garnish (save the small ones for the garnish)
• 1 tsp salt
• 1/2 tsp pepper
• 1 pkg microgreens, only use about 1/4 cup
• 2 burrata balls ripped in half
• 1 jar of grilled artichoke halves (Trader Joe's), sliced in quarters
• 1 pkg of thick crackers

Instructions

1. In a medium sized pot, add peas and enough water to cover them. Bring to a boil.
2. Cook peas for 6 minutes. Drain and save about 2 tbsp of peas to garnish.
3. While the peas are boiling, to a blender add lemon zest, lemon juice, mint and basil.
4. Add the peas to the blender, drizzle with EVOO, salt and pepper and puree until very well blended.
5. Spread the puree on a plate, sprinkle microgreens and the 2 tbsp of peas over the top, and add the burrata balls in a haphazard manner.
6. Drizzle the burrata balls with EVOO and salt/pepper (I use a truffle infused oil and a lemon salt).
7. Garnish with mint sprigs, small basil leaves. Spread crackers around to dip.

My Mom’s Salty Baby Back Ribs

My Mom’s Salty Baby Back Ribs

My mom’s baby back ribs are super easy and tender. You just need to pop them in the oven at least 5 hours before the party so that they can sit and tenderize and are warm and ready to go when guests arrive. Also, don’t forget to set your oven rack to the middle, otherwise the ribs will burn when you broil them.

Mom's Salty Baby Back Ribs

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Yield: 2 racks

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 2 racks baby back pork ribs (I use St. Louis style ribs)
• 1 tbsp salt
• 1 tsp pepper
• 1/4 cup garlic salt
• 1/2 cup flour
• Spray oil, like Pam

Instructions

1. Set oven to broil, put on lower rack or it will burn.
2. Prepare cookie pan with oversized aluminum foil and cooling rack.
3. Rinse and pat dry your ribs
4. Make a dry rub out of the salt, pepper and garlic salt.
5. Spray each side of ribs with Olive Oil spray or Pam
6. Sprinkle the dry rub on both sides of the ribs very generously
7. Spray with Olive Oil spray or Pam again
8. Liberally sprinkle flour on all sides (this makes them crispy)
9. Broil meaty side up until browned (but not too much) about 10-15 min
10. Then flip meat over and broil bottom sides until browned
11. Then turn oven down to 350 and cook another 30 min or until crispy or meat easily pulls off, if you leave it them in too long it will get dried out.
12. Cool out of oven for at least 15 min then slice

Notes

Cooking times depend on how big or meaty your rib racks are so just keep an eye on things

Main Dish

American

Mochitsuki, it's a New Year's tradition!

Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost!  We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year.  Mochi is definitely a must for any Japanese New Year or "Oshogatsu" celebration. 

The process of making mochi is pretty labor intensive but it really gets the whole family involved because everyone can help.  It's fun to form the mochi patties and wait in anticipation to eat our first cooked batch that we dip in sweet soy sauce.  It’s not worth doing unless you have a mochi maker which you can purchase on Amazon. Mine is a hand-me-down from my Aunt but I’d recommend this one. If you really want to do it "old school", after the rice is cooked, you would dump it into a usu, or mortar, made from a wood stump, stone or concrete form. Then the hot cooked rice in the usu is pounded with a kine or wooden mallet. With much force, the mochi is pounded until the mass of rice is smooth and shiny, with no lumpy grains of rice showing. 

Here’s my advice for making mochi:

1. Don't use old rice

2. Don't mix the rice with any other type of rice

3. Make sure you are only using the measuring cup that came with your rice cooker if you are going with the 2 cups of water vs the measured water option.

Mochi

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Yield: 10 servings per batch

Author: Amy Kimoto-Kahn

Prep time: 12 HourCook time: 45 MinInactive time: 30 MinTotal time: 13 H & 15 M

*This recipe requires that you own a mochi maker*Even though I'm a Yonsei or Fourth Generation Japanese American, my Japanese roots have not been lost! We still carry the tradition of "Mochitsuki" or pounding of mochi or rice cakes every year. Mochi is definitely a must for any Japanese New Year "Oshogatsu" celebration or to have as a delicious morning treat.

Ingredients

Mochi Dough

• 3 lbs of mochigome rice (sweet short-grain sweet rice) per batch
• 400 ml or 13.5 oz water, or 2 japanese cups provided with the mochi maker
• 2 boxes of mochiko (sweet rice flour)

Sauce

• 1/4 cup sugar
• 1/4 cup soy sauce

Filling and Flavor Options

• Dark chocolate chips for filling
• Strawberry extract
• 1 can Adzuke beans

Instructions

1. First wash and soak 3 lbs of rice or "Mochigome" which is a particular type of sweet rice that you use for mochi making. Let it soak for of 8-12 hours. I used a scale to measure out 3 lbs so it was exact.
2. Drain the rice for a minimum of 15 minutes into a bamboo colander or a strainer that the rice will not fall through. Thoroughly drain for successful steaming.
3. Add 400 ml of water to the bottom of the mochi maker. You can also use 2 cups of water but only if a Japanese cup is provided with your mochi maker. Japanese cups are smaller than a normal US cup size.
4. Add the drained rice to the mochi maker and select the mochi (or soft mochi setting) and press start.
5. Let it steam for about 45 minutes until a large ball forms.
6. Lay the mochi out on mochiko so that it doesn’t stick.
7. Cut the hot mochi with a pizza cutter and make little patties until done.
8. To make a variety of mochi, you can add the strawberry extract to the dough before you make the patties. You can also fill the patties with dark chocolate or adzuke beans. These flavored mochi can be eaten raw and do not need to be broiled.
9. Preheat oven to Broil.
10. Make the dipping sauce with sugar and soy sauce. Mix together until incorporated.
11. Sprinkle some mochiko on a cookie sheet or use a silpat or aluminum foil with cooking spray on your sheet and spread out the patties so they have enough room to puff up without touching each other.
12. Broil for about 5 minutes or until puffy and golden brown. Watch closely so they do not burn as ovens vary.
13. Serve hot and enjoy with the dipping sauce.

Recommended Products:

Koda Farms Sho-Chiku-Bai Sweet Rice, 10 Pound

Sweet Rice Flour

mochi

snack

Japanese

Mochi Making Through the Years

Chanko Nabe Sumo Hot Pot

The name of this hearty nabe recipe from my friend Kiko translates to “parent and child”, referring to the close bond between sumo wrestlers and their communal eating habits. Traditionally, this was a dish that teammates would make for each other to help gain weight - it’s packed with lean proteins and vegetables that give sumo wrestlers the strength and energy they needed to compete. These days, this is a popular family meal in Japan and one that my friend Kiko grew up eating. The ground chicken meatballs are the best part of this nabe; they are flavored with dried shiitakes instead of fresh for added umami and a deeper mushroom flavor. The tender meatballs float in the dashi-based broth like plump dumplings. While you might not be feeding a team of sumo wrestlers, I promise this nabe will be equally successful at satisfying your family and friends.

To Make in Advance: Basic Dashi

Preparation: Stovetop

Chanko Nabe Sumo Hot Pot

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Yield: 4-6 servings

Author: Amy Kimoto-Kahn

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

Make in Advance - Basic Dashi

Ingredients

Meatballs

• ½ cup cornstarch
• 1 pound ground dark meat chicken
• ½ medium Vidalia onion, finely chopped
• 2 scallions, white and light green parts only, thinly sliced
• 2 dried shiitake mushrooms, soaked in warm water for 1 hour and finely chopped
• 1 - 1-inch piece of fresh ginger, peeled and finely grated
• 1 tsp kosher salt
• ⅛ tsp black pepper
• 1 tsp sake (rice wine)
• 1 tsp sugar

Nabe or Stew

• 8 cups Basic Dashi Stock
• ½ cup shoyu (Japanese soy sauce)
• ½ cup sake (rice wine)
• 1 tsp sugar
• 1 tsp kosher salt
• ½ pound pork loin, very thinly sliced (see Note)
• ½ pound large shrimp (about 6 to 8 shrimp), shelled with tail on and deveined
• 1 - 14-ounce block silken firm tofu, drained and cut into 1-inch cubes
• 16 ounces prepared white shirataki noodles, drained and divided into 3 ounce portions
• ¼ head Napa cabbage, cored and thick white parts cut into bite-size pieces
• 1 medium sweet onion, cut into ¼-inch thick rings
• 4 spring onions or large scallions, white and light green parts only, cut into 3-inch lengths on the diagonal
• 6 shiitake mushrooms, cleaned and stemmed
• 5 ounces forest nameko mushrooms (you can substitute bunashimeji or enoki) - cleaned, trimmed and torn into large pieces
• S teamed rice, for serving

Instructions

1. Make the meatballs Bring a large pot of water to a boil.
2. Meanwhile, spread the cornstarch in a shallow bowl. In a large bowl, combine all of the remaining ingredients. Be careful not to over mix or the meatballs will be dense. Wet your hands with a little water and form the mixture into ping pong-sized balls. You should have about 12 meatballs. Dredge the meatballs in the cornstarch and transfer to a plate.
3. Gently drop the meatballs into the boiling water and cook until they rise to the surface and are partially cooked through, about 2 minutes. Using a slotted spoon, transfer the par-cooked meatballs to a paper towel-lined plate to drain.
4. Make the nabe or stew. Heat a 4-quart hot pot or large saucepan over medium-high (about 425 degrees for an electric pot). Add the dashi, shoyu, sake, sugar and salt and bring to a boil. Add the sliced pork, shrimp, tofu, noodles, vegetables and the par-cooked meatballs. Cover, reduce the heat to low and simmer the pork, shrimp and meatballs are just cooked through and the vegetables are tender, about 5 minutes.
5. Ladle into shallow bowls and serve. After the meat, tofu, noodles and vegetables have been eaten, add steamed rice to the remaining broth and let it soak up the liquid like a risotto, stirring occasionally, until most of the broth has been absorbed. Serve the porridge as a shime, or end of meal.

dinner

Japanese

Mongolian Broth

This deeply aromatic, luxurious broth was inspired by the well-known Mongolian hot pot chain, Little Sheep Hot Pot. Try my Mongolian Lamb Split Hot Pot that incorporates both the original and spicy versions of this. Unlike Japanese hot pots, their broth is laden with different aromatics and spices that make it so rich and savory that you’ll want to save it for a cold day and sip it down all on it’s own.

The skill level on this recipe is advanced because although the techniques are fairly simple, many of the ingredients are difficult to find. While most can be purchased at Asian specialty food markets or on Amazon, it does require extra time for sourcing (however, well-worth the effort!). The bone broth is what gives it an unctuous texture so it’s best not to substitute with a regular broth.

To Make in Advance: Chicken Bone Broth See Recipe Below

Mongolian Broth

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Yield: 8 cups

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 9 cups Chicken Bone Broth or store bought bone broth
• 20 garlic cloves, crushed and peeled
• 2 negi (Japanese green onion) or 4 large scallions, coarsely chopped
• One 5-inch piece of fresh ginger, peeled and thinly sliced
• 10 whole cloves
• 6 Chinese dried dates
• 6 star anise
• 4 black cardamom or amomum costatum seeds
• 4 dried bay leaves
• 4 dried astragalus root slices (¼ ounce)
• ¼ cup dried lotus seeds
• 2 tbsp dried goji berry
• 1½ tsp kosher salt
• 1 tsp cumin seeds
• ¼ tsp ground white pepper

Spicy Option (see Note)

• 12 Chinese dried red chili peppers, halved
• 1 tsp Chinese chili powder or red pepper flakes
• Chili oil, to taste

Instructions

1. Heat a hot pot or large saucepan over medium-high (425 degrees for an electric pot). If making both broths, heat a split hot pot or two medium saucepans over medium-high heat.
2. Add all of the ingredients. If making both broths, divide the ingredients between the two saucepans, then add the chiles and chili powder to one pot.
3. Bring the broth (or broths) to a boil over high heat, then cover and reduce the heat to low and simmer until fragrant and very flavorful, about 10 minutes. Do not strain the aromatics from the broth.

Notes

These ingredient amounts are for a half-batch as you will be splitting the Original recipe above. If you would like to make a full batch of spicy broth, double these ingredients.

soup

Mongolian

Chicken Bone Broth

Homemade bone broth will always have a silkier mouth feel and give your hot pot a richer chicken flavor, so if you can spend the time to make this at home, your hotpot will be better for it. The key to this is using a pressure cooker (or an Instant Pot if you have one) because the steam inside the pot draws out the bone marrow, giving it an unctuous, slightly thick consistency and a creamy opaque color.

Preferred Equipment: 30-quart pressure cooker (always read and follow the manufacturer’s instructions)

If you do not have a pressure cooker this size, you can prepare this recipe in 2 to 3 batches in a smaller slow cooker or Instant Pot, or make it in a large stock pot and cook over low heat until the broth is creamy white in color and all of the meat has fallen off of the bones, 15 to 20 hours.

Chicken Bone Broth

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Yield: 12 cups

Author: Amy Kimoto-Kahn

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

• 1 ½ pounds chicken wings and drumettes
• 6 pounds bone-in chicken thighs
• 2 ½ pounds drumsticks
• 1 pound potatoes, peel on, cut into large chunks
• 5 quarts water

Instructions

1. In a 30-quart pressure cooker, add the wings, thighs, drumsticks and potatoes. Cover with water (about 5 quarts), making sure the total volume of water and ingredients does not exceed half the pot.
2. Leave your pressure regulator weight off of the vent pipe. Turn the heat to high until steam flows from the vent pipe (this may take up to 20 minutes) and continue to let vent for 10 minutes more while the steam displaces the air in the cooker. Place the regulator weight on the vent pipe and maintain a high heat setting. Start timing your cooking when the regulator weight begins to jiggle or rock. It may appear as if it is leaking, but this is normal. Regulate the heat so it maintains between a 240 and 250 degree temperature. Start a timer and cook for 1 hour.
3. After 1 hour, remove the pressure cooker from the heat and allow the pressure gauge to return to 0 (zero) before gently removing the cover. Push the chicken bones down to press out the fat out - this will make the soup thicker and creamier. Cook uncovered over medium-low heat, stirring occasionally, until the broth is creamy white and all of the meat has fallen off of the bones, about 1 hour longer.
4. Turn heat off and remove all of the larger bone pieces. Strain the remaining solids with a large strainer set over a large stock pot.

Notes

If you do not have a pressure cooker this size, you can prepare this recipe in 2 to 3 batches in a smaller slow cooker or Instant Pot, or make it in a large stock pot and cook over low heat until the broth is creamy white in color and all of the meat has fallen off of the bones, 15 to 20 hours.

Soup

Japanese

Sesame Miso Sauce

Sesame-Miso Sauce

The key to this rich, nutty sauce is to toast the sesame seeds beforehand. Pre-toasted sesame seeds are fine in a pinch, but I suggest toasting them a little further to enhance the flavor. The final swirl of sesame oil also amps up the bold sesame flavor. I like to keep a jar of this sauce on hand in the refrigerator because you can serve it with almost anything: a sauce for meats and vegetables fresh out of the hot pot, drizzled over a salad or as a dip for crudite.  

Skill Level: Easy

Sesame Miso Sauce

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Yield: 1 1/2 cups

Author: Amy Kimoto-Kahn

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• ½ cup white sesame seeds
• ½ cup shiro (white) miso
• 2 tbsp sugar
• 1 tbsp shoyu (Japanese soy sauce)
• 1 tbsp mirin (sweet rice wine)
• 2 tsp rice vinegar
• 2 large garlic cloves, crushed
• 1 tbsp toasted sesame oil

Instructions

1. In a small skillet, toast the sesame seeds over low heat until fragrant and golden brown, about 10 minutes. Maintain a constant stir or swirl the seeds in the pan as they are cooking.
2. In a mortar and pestle, crush the toasted sesame seeds into a fine powder. (See Note)
3. In a blender, puree the ground sesame seeds with the miso, sugar, shoyu, mirin, vinegar, garlic and ¾ cup of water until smooth. The sauce should have the consistency of a salad dressing. Add more water, if needed. Scrape the sauce into a small bowl and stir in the sesame oil before serving.

Notes

MAKE AHEAD The sauce can be refrigerated for up to one week.

NOTE Alternatively, you can use a clean coffee grinder, but be careful not to over-process the seeds or you'll end up with sesame paste. Stop before the seeds start to release oil or the powder will clump

Recommended Products:

Kadoya Sesame Oil

Mongolian Lamb Split Hot Pot with Spicy Option

Mongolian Lamb Hot Pot

At most Mongolian hot pot restaurants, they usually offer three options: original, spicy or half-and-half. I always prefer a traditional split pot because it gives your guests the freedom to choose. The aromatics in the broths complement the lamb and mellow out any gaminess, while the Sesame Miso Sauce is the perfect savory finish for both meat and vegetables.  

To Make in Advance: Mongolian Broth and Sesame Miso Sauce

Preparation: Tableside

Mongolian Lamb Split Hot Pot with Spicy Option

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Yield: 4-6 servings

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1 pound boneless lamb, very thinly sliced (see Note)
• 3 baby bok choy, quartered lengthwise
• 4 ounces bunch gai lan (chinese broccoli), washed and stemmed
• 3 ounces enoki mushrooms, cleaned and trimmed
• 1 large tomato, cut into ½-inch thick wedges and seeded
• ½ watermelon radish, peeled and thinly sliced on a mandoline
• ¼ small kabocha squash, seeded and thinly sliced with peel on
• 4 rectangular pieces of aburaage (fried tofu; 2.5 ounces), sliced ¼-inch thick
• One 14-ounce block silken firm tofu, drained and cut into 1-inch pieces
• 1 pound prepared ramen noodles, portioned into 3 ounce bundles
• 8 cups (2 quarts) Mongolian Broth; or 4 cups ' data-amount-secondary='948 ml'>4 cups (1 quart) Mongolian Broth and 4 cups (1 quart) Spicy Mongolian Broth

Instructions

1. Arrange the lamb, vegetables, tofu and noodles on platters and place on the table around the hot pot.
2. Heat a 4 quart hot pot or large saucepan over medium-high (about 425 degrees for an electric hot pot). Add the Mongolian broth. If you are using a split hot pot and serving both broths, repeat on the other side with the Spicy Mongolian broth. Bring to a boil.
3. Let guests add the lamb, vegetables and noodles on their own, swishing back and forth for a few minutes in the hot broth until each item is tender and cooked through. As food is added, adjust the heat as necessary to maintain a low boil. Serve with rice and the Sesame Miso Sauce, for dipping.

Notes

The trick to slicing lamb thin is to freeze it ahead of time so that it is easier to slice. Alternatively, you can purchase sukiyaki or shabu-shabu style pre-cut lamb at Asian grocery stores or ask your butcher if they can cut it thinly for you.

This recipe is easy to scale up or down depending on the size of your group and hot pot. Just be sure that your hot pot is filled about halfway with broth. If the liquid reduces overtime, add more.

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dinner

Mongolian

Basic Shabu-Shabu Broth

I love shabu-shabu style nabemono because it can only be enjoyed communally and pleases everyone from my 5 year old to my husband. Shabu-shabu is an onomatopoeia for the sound that the food makes when you swish it back and forth in the boiling broth. I giggle every time my kids say, “shabu-shabu” while they swish their meat and vegetables around. Traditionally, this gentle wafting of meat is done in only water and it’s the ingredients that you swish around in the water that add flavor. My version starts with chicken stock (or vegetable stock) and kombu because I think you end up with a more complex broth at the end. The ‘shime’, or the finish of this meal, is the best part for me - simmering the delicious leftover broth with hot steamed rice or udon noodles after all of the meat and vegetables are consumed.

To Make in Advance: Chicken Stock or Vegetable Stock (See below)

Basic Shabu-Shabu Broth

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Yield: 8 cups

Author: Amy Kimoto-Kahn

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Make in Advance - Chicken Stock or Vegetable Stock

Ingredients

• 2 quarts Chicken Stock or Vegetable Stock (you can substitute store bought low-sodium broth)
• 2 large 4” pieces of dried kombu

Instructions

1. In a 4-quart hot pot or large saucepan, add the chicken stock and kombu. Let the kombu soak in the stock for 30 minutes without heating.
2. Bring the chicken stock to a boil over medium-high heat. As soon as it reaches a boil, remove the kombu. Leaving the kombu in boiling water will produce a slimy residue that will make the broth bitter; discard.
3. Use the broth immediately, or let cool then refrigerate until ready to use.

Notes

MAKE AHEAD The Shabu Shabu broth can be refrigerated for up to 1 week or frozen for up to 2 months.

Chicken Stock

This chicken stock uses wings and thighs because these dark meat cuts have more fat on them and retain their flavor better for a stock. If you don’t want to discard them, I like to fry them up in a little bit of oil and toss them in a little teriyaki sauce.

Chicken Stock

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Yield: 10 cups

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M

Ingredients

• 1 pound chicken wings
• 1 pound bone-in, skin-on chicken thighs
• 2 spring onions or large scallions, white and light green parts, halved crosswise
• 1 tbsp salt

Instructions

1. Fill a large stock pot with 3 quarts of water. Bring the water to a boil, then add the chicken, onions and salt. Return to a boil, then reduce the heat to low and simmer, uncovered, until reduced slightly and flavorful, 3 to 4 hours. Skim off any debris that floats to the surface.
2. Remove the chicken and strain the liquid.

Notes

MAKE AHEAD The stock can be refrigerated for up to 1 week and frozen for up to 2 months.

Vegetable Stock

This all-purpose recipe is from my colleague Julia Heffelfinger who’s a pro recipe developer and editor. The apple is her mom’s trick; she adds a tart Honeycrisp here (but really any non-mealy apple will work) for a touch of sweetness to round out the earthy vegetables. Also, this stock is a great way to use up any vegetables scraps. She keeps a large resealable plastic bag in her freezer and any time she ends up with carrot peels, parsley stems, mushroom stems, apple cores or onion roots and peels, she sticks them in the bag. When it's full, she’ll dump it into a stock pot, cover everything with water and simmer away.

Vegetable Stock

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Yield: 10 cups

Author: Amy Kimoto-Kahn

Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M

Ingredients

• 4 celery stalks, coarsely chopped
• 2 large carrots, scrubbed and coarsely chopped
• 1 large yellow onion, halved (unpeeled)
• 1- 8-ounce package cremini mushrooms, cleaned
• 1 Honeycrisp apple, halved
• 1 head garlic, halved crosswise
• 1 small bunch parsley
• 4 sprigs thyme
• 2 bay leaves

Instructions

1. In a large stock pot, cover all of the ingredients with 10 cups of water. Bring to a boil, then reduce the heat to low and simmer, partially covered, until very flavorful, 3 to 4 hours. Strain the stock into a clean pot; discard the vegetables and aromatics.

Notes

MAKE AHEAD The stock can be refrigerated for up to 1 week and frozen for up to 2 months.

stock

American

Kobe Wagyu Beef Sukiyaki

Kobe Wagyu Beef Sukiyaki 

This recipe was inspired by my favorite sukiyaki restaurant in Boulder, a small place called Izakaya Amu. Really traditional sukiyaki is served with a lightly beaten egg that you dip the cooked beef and vegetables in before eating. This gives the food a silky, luxurious texture that’s surprisingly addictive. For my Wagyu sukiyaki, I use beef suet to add a nice fat base and a thicker, chewy udon noodle to soak up the savory sukiyaki sauce. I like the ease of this dish - once the Sukiyaki sauce is made, it is an incredibly simple meal that can be made with any protein and vegetables that you have on hand. If you don’t like to eat beef, use pork, chicken or any of your favorite proteins!

To Make in Advance: Basic Sukiyaki Sauce

Preparation: Tableside

Kobe Wagyu Beef Sukiyaki

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Yield: 4-6 servings

Author: Amy Kimoto-Kahn

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

• 1½ pounds kobe beef, very thinly sliced (you can substitute ribeye or angus beef; see Note)
• 5 ounces shiitake mushrooms - cleaned, trimmed and sliced
• ½ medium sweet onion, thinly sliced
• 1 bunch watercress, stemmed
• 1 large carrot, shaved into thin ribbons with a vegetable peeler
• 1 cup sugar snap peas (4 ounces), trimmed and string discarded
• One 14-ounce block silken extra-firm tofu, drained and cut into 1-inch cubes
• 18 ounces prepared udon noodles
• Two 1-inch pieces beef suet (you can substitute bacon fat or vegetable oil) See Note
• ½ cup Basic Sukiyaki Sauce, plus more as needed
• 4 to 6 large eggs, lightly beaten (preferably pasteurized, they will be eaten raw; optional)
• Toasted white sesame seeds, for garnish

Instructions

1. Arrange the beef, vegetables, tofu and noodles on platters and place on the table around the hot pot.
2. In a 4-quart hot pot or large saucepan, melt 1 piece of suet over medium-high heat (about 425 degrees for an electric hot pot) until it’s rendered. You may have a bit of cartilage left over, but you can keep it in the pot. Add half of the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Working in two batches, add half of the vegetables and tofu and cook, stirring, until the vegetables begin to soften, about 2 minutes.
4. Arrange half of the sliced beef on top of the vegetables and drizzle with ¼ cup of the Sukiyaki Sauce. Reduce the heat to medium and cook until the beef begins to turn brown, about 1 minute. Flip the beef and cook for 1 minute more.
5. Fold the beef into the vegetables and tofu until evenly coated with the sauce. Cook until the beef is tender and almost cooked through, about 1 minute more. If food starts to stick to the bottom of the hot pot, reduce the heat and add a little water to cool it down.
6. Transfer to the beef sukiyaki to plates and garnish with sesame seeds. Serve with individual bowls of lightly beaten egg, for dipping.
7. Repeat the process with the remaining suet, vegetables, tofu, beef and sukiyaki sauce.
8. When the vegetables, tofu and beef have been eaten and you are left with just the sauce in the bottom of the hot pot, add the udon noodles and cook, stirring, until heated through and coated with the sauce, 2 to 3 minutes. Add more sauce, if needed. Serve the noodles as the shime, or end of meal.

Notes

The trick to very thinly slicing beef is to freeze for up to 4 hours ahead of time so that it is firm and easier to slice. Alternatively, you can purchase sukiyaki or shabu shabu style pre-cut beef at Asian grocery stores or ask your butcher if they can cut it thinly for you. You can also ask the butcher for some suet if you do not have fat to cut off of your meat. 

http://www.easypeasyjapanesey.com/blogeasypeasyjapanesey/2019/7/19/kobe-wagyu-beef-sukiyaki

dinner

Japanese

Basic Sukiyaki Sauce

Basic Sukiyaki Sauce

Of all the nabemono, sukiyaki is the most popular in my family and one of the easiest to prepare. The ingredients are easy to find and the fact that it can be made ahead of time makes pulling the actual meal together a quick - come home from work and make it in 20 minutes - kind of dinner.

Basic Sukiyaki Sauce

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Yield: 6-8 servings

Author: Amy Kimoto-Kahn

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 cup shoyu (Japanese soy sauce)
• ¼ cup sake (rice wine)
• ¼ cup mirin (sweet rice wine)
• ¼ cup sugar

Instructions

1. In a small saucepan over medium-high heat, combine all of the ingredients and bring to a boil. Reduce the heat to low, then simmer, whisking occasionally, about 5 minutes. Transfer to a heat-proof jar and let cool. Refrigerate until ready to use.

Notes

MAKE AHEAD  The sauce can be refrigerated for up to one week or frozen for up to 1 month.

Recommended Products:

Mirin

sauce

Japanese

Tonkotsu Ramen Soup Base

The Tonkotsu Base is the holy grail of ramen soup bases, and this recipe follows the traditional recipe I learned to make from Sensei Miyajima Rikisai at the Miyajima Ramen School in Osaka, Japan. Tonkotsu, known as “white soup,” comes from two different regions in Japan. This version comes from the Kanto region of Tokyo. It uses a double-soup method, where two separate broths are combined right before serving, making a more complex and flavorful soup. Once you master the Tonkotsu Base, you’ve basically made Tonkotsu, Shio and Shoyu Bases in one go, so it will be worth your hard work!

Equipment: 30-quart pressure cooker (always read and follow the instructions provided with your
pressure cooker before you start)
Make in Advance:
Chashu

Tonkotsu Ramen Soup Base

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Yield: 10

Author: Amy Kimoto-Kahn

Prep time: 30 MinCook time: 4 HourTotal time: 4 H & 30 M

Ingredients

Seabura (boiled pork back fat) - Optional and not necessary unless you want the extra fat

• 11⁄ 2 lbs (700 g) pork back fat
• Water, to cover

Tonkotsu Soup

• 1⁄ 2 lb chicken feet, cleaned, extra skin removed and nails cut off (approximately 6 feet)
• 8–10 lbs pork knuckles/trotters, pounded with a mallet to release marrow
• 1 lb potatoes, unpeeled and sliced in big chunks
• 5 quarts water

Shiodare (salt flavor component)

• 1 large rectangular piece kombu (about 10 inches/25 cm long), cut into large squares
• 1 large or 2 small dried shiitake mushrooms, crumbled
• 1 quart water
• 2 tbsp bonito flakes
• 11⁄ 2 cups baby clams
• 1⁄ 2 cup salt

Shoyudare (soy sauce flavor component)

• Equal parts Shiodare and Chashu Braising Liquid (do not assemble until ready to serve)

Instructions

1. Before cooking, you must have the Chashu with its braising liquid on hand to use later.
2. If you are choosing to make Seabura, start by placing the pork back fat in a large pot, cover with water, bring to a boil, and simmer for 4 hours, uncovered.
3. Start making the Tonkotsu Soup: In a separate pot of boiling water, blanch the chicken feet, drain, and then add them to the pressure cooker along with the pork knuckles or trotters and the potatoes. Cover with up to 5 quarts (4.7 L) water, making sure the total volume of water and food combined does not exceed half of the pot.
4. Leave your pressure regulator weight off of the vent pipe. Turn heat to high until steam flows from the vent pipe (this may take up to 20 minutes) and continue to let vent for 10 minutes more to get all of the air out. Maintain high heat setting and place your pressure regulator weight on. Start timing your cooking when the regulator weight begins to jiggle or rock. It may appear as if it is leaking, but this is normal. Regulate the heat so that the weight only jiggles 1–4 times per minute. Start the timer and cook for 1 hour.
5. Start making the Shiodare: In a medium-sized pot, bring the kombu, shiitake, and 4 cups (950 ml) water to a boil. Lower the heat and simmer for 5 minutes. Drain the kombu and shiitake and put the soup into a clean medium-sized pot.
6. Return this drained soup to the stove, add the bonito flakes, and heat to a boil, then simmer for 5 minutes. Drain the bonito flakes and put soup into your other empty pot, pressing the flakes to release all their liquid.
7. Return this drained soup to the stove and add the clams, bring to a boil, then simmer for 5 minutes. Drain the clams and put soup into your other empty pot. Add almost all the salt and whisk in. Note that the salt to soup ratio should be 20 percent, resulting in a very salty soup base or Shiodare. To be exact, before adding your salt, pour the soup into a quart measure and multiply by 20 percent to get the exact salt to add.
8. After 1 hour, take the pressure cooker off the heat and allow the pressure gauge to return to 0 before gently removing the cover. Push down the pork bones to get the bone fat out and make the soup creamier and thicker. Cook on a medium low heat with the cover off for about 1 hour longer, mixing periodically.
9. Directly into your serving bowls, add 1 tablespoon braising liquid and 1 tablespoon Shiodare per serving. If you are in a large kitchen and you are serving for many, you will need to figure out which ladles to use for the smaller measurements here and which to use for pouring the soup over.
10. Only if making the Seabura - Drain and remove the pork back fat that has been simmering. Cut the strips into smaller 2-inch (5 cm) pieces. Into a medium-sized bowl, take a large-holed sieve and push a couple of pieces at a time through the sieve so that you see it come thorugh the other side in small little bits. Repeat until all pieces are pushed through. Your Seabura is ready. Set aside.
11. Strain all of the solids from the Tonkotsu soup in the pressure cooker and transfer the soup to a separate pan and keep warm. Right before serving, crank it up to a boil.
12. Remove the Chashu from it’s braising liquid and cut into 1/4 inch (6mm) thick rounds. Sauté your sliced pork in a skillet for 1-2 minutes to render the fat and make the slices crispy before placing them on top of ramen. Use as many slices as you’d like to serve on your ramen - typical amounts vary from 1-3 slices.
13. Start boiling your water for your noodles and have all of your other components ready. When the noodles are nearly ready, assemble your bowls by adding 1 cup (235 ml) of piping hot Tonkotsu soup to each of your prepared bowls of Shoyudare (Step 9) and 1 tablespoon of the Seabura (Step 10) to each serving portion, then add your noodles and place the sliced Chashu on top along with desired toppings.

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Shoyu Ramen Soup Base

If you’ve made my Tonkotsu Base, then you have a basic shoyudare, or strong soy sauce flavor base, with which you can combine any stock or fat to make a simple shoyu ramen. This recipe combines the stock, shoyudare, and fat into one.

With this recipe, I’ve slow-cooked oxtail sections in a big crock pot, which helps render the fat from the bones without having to constantly stir. You could also make this in an instant pot, slow cooker, large Dutch oven, or heavy-duty pot. The oxtail adds a meaty goodness and complexity to the fat component that complements the soy sauce. You’ll have to go to an Asian market to find dashi, or Japanese stock, which comes in an instant granular form—there are many varieties to choose from, so just make sure to pick one that has bonito fish as the primary ingredient. It’s also important to have dried shiitake mushrooms, as they’ll give a more intense flavor to the soup than fresh ones. The final soup will taste overly salty, but when the noodles are added in, they will soak up the soup and balance it out.

Shoyu Base

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Yield: Serves up to 12

Author: Amy Kimoto-Kahn

Prep time: 10 H & 30 MTotal time: 10 H & 30 M

Ingredients

• 4 tbsp bacon fat (optional but recommended), ghee, or coconut oil
• 2 medium-sized carrots, peeled and cut into large dice
• 1/2 onion, peeled and cut into large dice
• 3 green onions, cut into thirds
• 1 apple, cored and quartered (with skin on)
• 2 celery stalks, cut into thirds
• 5 garlic cloves, peeled and left whole
• 5 dried shiitake mushrooms, broken up into small pieces
• 1 whole organic chicken
• 4 medium oxtail sections, roughly 2 inches (5 cm) long
• 1 lemon, quartered
• 2 qts low-sodium chicken stock
• 3⁄4 cup high-grade soy sauce
• 4 tsp dashi granules (Japanese stock)
• 2 tbsp salt
• 1⁄2 tsp white pepper
• 1 bay leaf

Instructions

1. In a crock pot, slow cooker, large Dutch oven or heavy-duty pot, combine the bacon fat, carrots, onion, green onions, apple, celery, garlic, and dried shiitake mushrooms.
2. Add the whole chicken, oxtails, and lemon, then pour over the chicken stock, followed by the soy sauce, dashi, salt, pepper, and bay leaf—the stock should almost cover the chicken.
3. Set the crock pot or slow cooker to high and let cook for 10 hours. If using a large Dutch oven or pot, bring to a boil over a high heat and set in an oven preheated to 200F for 8–10 hours. When the oxtail meat easily falls off the bone, your soup is done.
4. With a slotted spoon, remove all of the larger solids and discard. Strain the remaining solids with a finer sieve into a large pot. You should have a light brown, glossy, and fat-rich soup. At this point the stock can be refrigerated for up to 2 weeks or frozen for 1 month.
5. In a separate saucepan, bring the Shoyu Base to a boil, then lower the heat and let simmer until it’s ready to serve. Right before serving, crank it back up to a boil.
6. Pour 2 cups soup over each bowl of noodles. Top each bowl with desired toppings.

Recommended Products:

Hon Dashi - Instant Bonito Soup Stock

Miso Base for Ramen - みそラーメン

Miso Base 

To Make in Advance: Ramen Noodles, Chashu, Marinated Half-Cooked Egg

Recommended Toppings:

Negi (green onions), sweet corn, chashu (pork belly), butter, half-cooked egg, garnish with a nori (seaweed) square.

Winters in Hokkaido in Northern Japan are severe and the comfort and warmth of a good Miso Ramen have made it a daily staple. The quality of the miso makes all the difference here, so shop around and taste a variety of miso to find one that will add more depth.  

Here, I've made a super flavorful Miso Base or misodare that can be enjoyed any time. Store it in the refrigerator and when needed you can make individual servings or enough to feed your whole family - this base offers the convenience of a one-person portion or a meal for many – all according to the base to stock ratio (3 tablespoons Miso Base to 1 cup/235 ml chicken or vegetable stock). Whether you're taking it to work for lunch or preparing a family meal, it will be worth the labor because once you make it, it’s practically instant. The Miso Base can be refrigerated for up to a week or frozen for one month.

Miso Base for Ramen

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Yield: 12

Author: Amy Kimoto-Kahn

Prep time: 45 MinTotal time: 45 Min

Ingredients

• 1 medium-sized carrot, peeled and cut into large dice
• ½ onion, peeled and cut into large dice
• ½ apple, cored, peeled and cut into large dice
• 1 celery stalk, cut into large dice
• 3 garlic cloves
• ½ bacon fat (recommended), ghee or coconut oil
• 2 tbsp sesame oil, divided
• 1 ½ cups ground pork
• 2 tsp fresh ground ginger
• 1 tsp sriracha
• 2 tbsp soy sauce
• 1 tsp kelp granules (optional but recommended)
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tbsp ground sesame seed paste or tahini
• ¾ cup Shiro miso (white miso, which is lighter and sweeter)
• ¾ cup Aka Miso miso (red miso, which is darker and saltier)
• 2 cups low-sodium chicken or vegetable stock, per serving based on the number of servings

Instructions

1. Add the carrot, onion, apple, celery and garlic to a food processor. Pulse into a fine chop. It’s better to use a food processor but if you don’t have one, finely chop these ingredients by hand.
2. Add bacon fat and 1 tbsp of sesame oil to a large skillet over medium-high heat. Add the finely chopped fruit and vegetables and cook until onions are translucent and apple is tender, stirring occasionally, for 10-12 minutes. When done, turn heat down to medium-low.
3. Add your ground pork to the cooked vegetable mixture. Cook for about 8-10 minutes until the meat is no longer pink. Stir in the ginger, sriracha, soy sauce, kelp granules, apple-cider vinegar, and salt. Incorporate well.
4. Return the entire mixture to the food processor and pulse until pork is finely ground. It is better to use a food processor, but if you don’t have one, then use a potato masher or wooden spoon to break the mixture into very small pieces in the skillet.
5. Add the sesame seed paste and miso to the ground pork mixture and mix well. It should have the consistency of a thick paste. Your base is done.
6. Bring the Miso Base and chicken or vegetable stock to a boil (depending on the number of people you are serving, use the ratio of 3 tbsp Miso Base to 1 cup (235 ml) chicken or vegetable stock). Lower heat and let simmer until it’s ready to serve. Use about 2 cups (475 ml) soup per serving. Right before serving, crank the heat backup to boil the soup.
7. Boil the noodles—if fresh, boil for about 1 minute; if packaged, boil for about 2 minutes. As soon as they’re done, drain well and separate into serving bowls.
8. Pour 2 cups of soup over each bowl of noodles. Top each bowl with desired toppings.

Notes

Tips!

• I like to freeze my base in ice cube trays and pop them out whenever I need them. 1 use 2 ice cubes per cup of stock.
• You can omit the bacon fat if you don’t have any but I wouldn’t recommend it because it adds flavor. Next time you are cooking bacon in the morning, simply save your fat in a jar and refrigerate it!  
• A trick to grating ginger: freeze your ginger in pieces with the skin on and take it out of the freezer right before you are ready to grate it.  No need to peel the skin off, it is edible. You can use a rasp or find a Japanese ginger grater online or in any Asian cooking store.

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Eggs Three Ways for Ramen

On my culinary adventure to seek out the best bowls of ramen at proper ramenya’s, one thing remained consistent - high quality bowls were topped with a perfect half-cooked egg: a centered bright yolk the color of a gleaming sunset - just barely cooked, resulting in a thick liquid center that oozes all over your ramen with whites that are smooth as silk, springy but still firm, with no trace of grey or pale yellow anywhere. A perfect egg completes a bowl…but who has time to be perfect? My friend Robin can’t stand a runny yoke, I get it. So make your egg(s) the way you like them: half-cooked, fully-cooked, poached, raw, Japanese omelet style. Here are the recipes for three different egg options to suit your egg-fancy.

Ajitsuke Tamago (Marinated Half-Cooked Egg)

I try to save time when it comes to cooking in my house, so this recipe is actually two.  The ingredients I use to soak my half-cooked eggs in are the same as my mom’s recipe for teriyaki sauce. If you want to skip the teriyaki sauce step entirely, then that’s fine too.  The other short cut – if you are making or plan to make Chashu or Kakuni, then you can use the braising liquid left over to soak your eggs

Ajitsuke Tamago (Marinated Half-Cooked Egg)

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Yield: 6

Author: Amy Kimoto-Kahn

Prep time: 1 HourCook time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

• 6 eggs at room temperature. Eggs should be brought to an even temperature in a warm bath before boiling so that cooking times do not vary. Also, poke a pin-sized hole in the bottom of the shells of the eggs for easy peeling later.
• ½ cup bonito fish flakes

Teriyaki Sauce - only make this sauce if you don't have the braising liquid from your Chashu. If you are making Chashu, you can use that liquid instead of this.

• 1 cup shoyu (soy sauce)
• 1 cup sugar
• 1½ tsp grated ginger
• 1 tsp minced garlic
• ½ cup mirin (sweet rice wine)

Instructions

1. In a medium saucepan over high heat, whisk together the shoyu, sugar, ginger and garlic in a medium saucepan. Once the mixture starts bubbling and the sugar dissolves, remove the heat. Make sure it doesn’t bubble over. Stir in the mirin and cool to room temperature or refrigerate for at least 1 hour.
2. Bring a large pot of water to a boil. With a slotted spoon or a Chinese strainer, gently add the eggs to the boiling water, and immediately set a timer for 6 ½ minutes.
3. While the eggs are cooking, prepare an ice-bath for them. When the eggs are done, immediately transfer them to the ice bath. Let them cool in the ice-bath for about 10 minutes, then remove the eggs and peel them.
4. In a shallow container that is deep enough for the eggs to be covered in liquid, combine 3 cups (700ml) water and 1 cup (235 ml) teriyaki sauce or 1 cup (23 ml) Chashu liquid. Add your eggs; cover them with a paper towel by pressing the paper towel down so it’s touching the top of the eggs; and sprinkle the bonito fish flakes over the paper towel - the weight of the epapr towel will help the eggs marinate on all sides and the bonito will flavor the eggs. Let marinate and refrigerate for up to 2 days.
5. Remove the eggs from their soaking liquid, and cut each one in half with a very sharp knife. You’ll end up with a beautiful half-cooked egg filled with liquid-gold goodness, ready to complete any ramen recipe!

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Poached Eggs

Poached eggs aren’t as labor-intensive as Marinated Half-Cooked Eggs, and their runny center provides an instant sauce to swirl into ramen soup. Cook them ahead of time and when your other ramen components are ready to assemble, just warm the poached egges in the ramen cooking water for 10 seconds before slicing and gently transferring to the bowls.

Makes as many eggs as you need

Prep time: 10 minutes

Ingredients:

Eggs (as many as you need)

Dash of white vinegar or a squeeze of lemon juice

Directions:

1. Fill a medium-sized pot with about 1½ inches (3.5 cm) water and bring to a boil over high heat. Add the white vinegar or lemon juice - this will help the eggs to coagulate quicker and reduce the amount of feathering around the edges, but don’t add too much or the eggs will taste sour. Once the water comes to a boil, reduce to just above a simmer.

2. Crack an egg into a small ramekin or cup.  If poaching more than one egg,  prepare up to 3 ramekins at a time - I don’t recommend cooking more than 3 at a time.

3. Gently slide the eggs out of the ramekins and into the simmering water.  Take care not to crowd the pan.

4. Cook the eggs until the whites are opaque, about 3 ½ minutes.

5. With a slotted spoon, transfer the cooked eggs to a paper towel to drain.  If not using immediately, store in a water bath in an airtight container and refrigerate for up to 2 days. 

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Japanese Omelet – Tamagoyaki

You will need a Japanase tamagoyaki frying pan (it’s rectangular), to get a visually appealing omelet.  If you don’t have one, a regular frying pan will work but you end up with the uniform rectangular shape that distinguishes this omelet.

Makes enough for 4 ramen portions

Prep time: 10 minutes  

Ingredients:

3 eggs

1 green onion, chopped

1 teaspoon shoyu (soy sauce)

1 teaspoon sugar

¼ teaspoon salt

Nonstick cooking spray

 Directions:

1. In a medium sized bowl, whisk the eggs with the green onion, shoyu, sugar and salt until foamy.

2. Over medium-high heat, warm 1 teaspoon vegetable oil into your tamagoyaki frying pan. Drip a tiny bit of oil in a frying pan - if it sizzles on contact, the pan is sufficiently hot. Add about a quarter of the egg mixture to the pan and tilt the pan so that the egg mixture covers the bottom in thin, even layer.  The egg will start cooking quickly so you’ll need to move fast.  

3. Using chopsticks, gently roll the egg mixture tightly towards you from the part of the pan furthest from the handle.

4. Quickly add a little more cooking spray to the exposed part of the pan.
   Pour another quarter of the egg mixture into the pan, lifting up the cooked portion to get some egg underneath it to cook.

5. Roll the egg mixture away from you this time as it combines and attaches to the cooked egg layer.  Nudge it to the back to the front of the pan, where you started before.

6. Repeat two more times until you’ve used all of the egg - the omelet will obviously increase in size with each layer.

7. Roll the omelet out of the pan and you should have a rectangular-shaped block with your layers of egg.  Let cool and slice vertically before serving.  

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Strawberry-Rose Mochi

It’s Valentine’s Day and who doesn’t want something pink, sweet and smelling like roses! Impress your sweetheart with this recipe. It’s quick and easy and can be made ahead of time, leaving you and your #1 more time for smooching XOXO.

Mochi is something that people often associate with mochi ice-cream, often served at Japanese restaurants but plain mochi can also be put into soups or broiled and puffed up and is more savory that sweet. My strawberry-rose mochi is a dessert variation. I love the sweet and floral combination of the strawberry gelatin and the crushed rose petals, but this recipe is easy to riff on. Try lime-flavored gelatin with some finely grated lime zest, or mango gelatin with a dusting of chili powder - wherever your imagination takes you.

When forming your mochi, my Mom taught me that it’s essential to do it while the mochi paste is still piping hot. Because of this, I think I’ve burned off all of my finger pads over the years. To avoid you doing the same, I recommend kitchen gloves - this will make the mochi a little easier to handle. Although I don’t normally use a microwave for cooking, this is the easiest and most efficient way of making this. If you don’t have a microwave, you could also do this in a medium saucepan over medium heat. While working, you’re looking for a soft and smooth consistency, that is chewy and slightly sweet. Serve the mochi at the end of a meal or in the afternoon with a cup of hot green tea.

Make Ahead:

The prepared mochi can be refrigerated for up to 3 days but is best eaten on the day of.

Strawberry Rose Mochi

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Yield: 18-24 Patties

Author: Amy Kimoto-Kahn

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• ¼ cup small dried rose buds, stems removed (see Note)
• ¼ cup katakuriko (Japanese potato starch; you can substitute cornstarch)
• 1 cup mochiko (Japanese sweet rice flour)
• 1 cup sugar
• 1 tsp strawberry flavored gelatin, preferably organic
• ¼ tsp rose water
• Kitchen gloves (recommended)

Instructions

1. In a mini food processor or clean coffee grinder, pulse the rose buds with the katakuriko until finely ground. Spread in a shallow bowl.
2. In a medium microwave-safe bowl, whisk the mochiko with the sugar, gelatin, rose water and 1 cup of water until smooth. Cover with plastic wrap and microwave on high for 3 minutes. Stir with a spatula, scraping down the sides, then microwave for 3 minutes more, or until thickened and all of the liquid is absorbed.
3. Working in batches and using kitchen gloves, dip your fingers in the rose-katakuriko powder and pinch off ping pong ball-size piece of the mochi while it is still hot. Toss in the rose-katakuriko powder, shaking off any excess. Holding the mochi in one hand, fold the edges of the mochi underneath itself using your other hand, while rotating it clockwise and forming a 1½ to 2 inch patty with a smooth top. Transfer to a plate and repeat with the remaining mochi. Toss the cooled mochi with any remaining rose-katakuriko powder; serve.

Notes

It is important to have freshly dried rose buds as older ones can be less fragrant. Try to seek out ones from a quality tea provider if you can’t find fresh ones online.  

Recommended Products:

Dried Rose Buds

Dessert, Asian