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

Hiyashi Chuka Ramen
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

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

Yuzu Kosho Chicken Skewers with Grilled Pineapple
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

Miso Glazed Grilled Peaches
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

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

Burrata w Pea Puree
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

Mom's Salty Baby Back Ribs
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

Sesame Miso Sauce

Sesame-Miso Sauce

021_SesameMisoSauce_HOTPOTS_0001.jpg

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

Sesame Miso Sauce
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

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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

Kobe Wagyu Beef Sukiyaki
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. 

dinner
Japanese

Basic Sukiyaki Sauce

Basic Sukiyaki Sauce

008_SUKIYAKIBROTH_HotPot_0031.jpg

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

Basic Sukiyaki Sauce
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.

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sauce
Japanese