Miso-Mustard Dressing

In a mixing bowl, whisk together about 2 tablespoons miso, 1 tablespoon mustard and 2 tablespoons rice wine vinegar. Then add water, a tablespoon at a time, until the dressing is exactly the texture you want (thick is nice for a dip or for dressing cooked vegetables, and runny is nice if you’re using it on softer salad leaves).

You can mix up the miso you use, as well as the mustard — white miso and Dijon work well.

Miso Dressing with Ginger

1/4 cup olive oil
3 tablespoons sesame oil
3 tablespoons rice vinegar
3 tablespoons maple syrup
2 tablespoons miso paste
2 tablespoons soy sauce or Braggs Liquid Aminos
2 tablespoons water
1 small garlic clove
2 teaspoons fresh ginger, sliced
1/4 teaspoon salt
pinch cayenne

Place all ingredients in the blender, and blend until silky smooth.

Store in a sealed jar in the fridge for 7 days.

Chicken Karaage (Japanese Sesame-Fried Chicken)

1 pound (0.4 kg) boneless and skinless chicken breasts/thighs, cut into cubes
6 tablespoons Japanese cooking sake
3 tablespoons soy sauce
3 inches (7cm) fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
1 teaspoon sesame oil
corn starch
oil, for deep frying

Use paper towels to pat dry the chicken and transfer to a bowl.

Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 30 minutes, best for 2 hours. Transfer the chicken pieces out of the marinate and coat them evenly with corn starch, in a plastic bag such as Ziplock. Shake off the excess cornstarch.

Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying 350°F – 375°F (176°C-190°C), drop the chicken into the oil and quickly deep fry them until they float.

Transfer them out onto a plate and wait for a couple of minutes.

Put the chicken back into the oil and deep-fry again until golden brown and crunchy.

Dish out to a plate or bowl lined with paper towels to absorb the excess oil, serve hot with a slice of lemon and mayonnaise.

Japanese Rice with Furikake

1 cup short-grain brown rice (see notes for short-grain white rice)
1 3/4 cups water – always check package instructions, as this may vary! (see notes for white rice)
generous pinch salt
2 scallions, sliced (white ends separated)
1–2 teaspoons sesame oil
1–2 teaspoons rice vinegar
1/2 – 1 teaspoon furikake seasoning (or sub toasted sesame seeds)

Rice the rice or if you have time, soak for 20-30 minutes. Drain.

Add rice, water, salt, white ends of scallions, and sesame oil, to a medium pot, and mix and bring to a simmer.

Cover tightly, lower heat to low, and cook at a gentle simmer until the rice soaks up all the water, about 45 minutes. Check at 35-40 minutes, continuing to cook until all the water is gone. (see notes for white rice). Let stand 10 minutes covered.

Toss the rice with a couple of teaspoons of rice vinegar, and place in a bowl. Sprinkle with the furikake seasoning and green ends of scallions.

Rice will keep up to 4 days in the fridge.

Asian Cucumber Salad (with Variations)

1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4–5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon maple syrup (or honey, or sugar)
1 teaspoon red chili paste (or sriracha, both optional) more to taste
1–2 tablespoons toasted sesame seeds

Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)

Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Strain the cucumbers, place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Taste and adjust salt to your liking. Add more chili paste if you like.
Refigerate until ready to serve. This is best served the same day but will keep up to 3 days.

Optional Additions: to go with a more Thai theme you could add fish sauce, lime juice, Thai Basil, and crushed peanuts. To give it more of a Korean twist and add Gochujang. Leave out the chili paste and garlic to give it more of a Japanese spin. You get the idea.

Japanese Farm-Style Grilled Teriyaki Chicken Bowl

Farm Style Teriyaki:
1 pound chicken thighs ( boneless skinless) Or sub 4 extra large Portobellos ( see notes)
8 ounces shitake mushrooms ( optional)
1/4 cup soy sauce ( or use GF Braggs Liquid amino acid)
1/4 cup mirin
1–2 teaspoons grated ginger

1 cup rice, rinsed well
2 cups water

Cucumber Ribbon Salad:
1 large english cucumber
1/4 cup rice wine vinegar
1 teaspoon honey or sugar
1/4 teaspoon salt
1 tablespoon toasted sesame seeds

Garnishes:
1–2 avocados ( one half, per bowl) , peeled, sliced, salted

Garnish:
1/3 cup chopped scallions ( or chives)
1 tablespoon toasted sesame seeds

Place whole chicken thighs in a ziplock bag with soy sauce, mirin and ginger and marinate 4 hours or overnight. The longer, the more flavor. You could add shiitake mushrooms to the same bag if you want. ( see notes for vegan and GF)
After this has marinated, and you are ready to grill, cook the rice.

Place water and rinsed rice in a medium pot with a pinch of salt. Bring to a boil, cover, then simmer on low for 20 -40 minutes, depending on rice type ( read directions) . Leave covered until ready to serve.

In the mean time, make the cucumber salad and preheat the grill to medium high.
Cut cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler, or sharp cheese slicer or mandolin, peel long thin strips or “ribbons” onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl. In a small bowl, whisk rice wine vinegar, salt and sugar and sesame seeds together and pour over cucumber ribbons, toss.

Slice the avocado and scallions.

Grill the chicken and shiitakes, over medium high heat, turning heat down after marking, letting the chicken cook through. Move the shiitakes to a cooler spot on the grill,or set aside to prevent burning.

Once cooked through, slice the chicken and assemble the bowls:

Place rice in the middle, add grilled chicken to one side, then avocado, cucumber salad and shiitakes. Sprinkle avocado with salt. Scatter bowl with sesame seeds and scallions, serve with chop sticks.

NOTES: If going vegan, sub 4-5 large portobello mushrooms for the chicken and add 1 tablespoon oil to the marinade and marinate for 1 hour only. To make gluten free, sub GF soy sauce like Braggs.

If you can’t find toasted sesame seeds, lightly toast raw sesame seeds in a dry skillet until fragrant and golden. They are key.

Yum Yum Sauce (Japanese Steakhouse Sauce)

1 Cup Mayonnaise
2 Tablespoons Ketchup
1 Tablespoon Granulated Sugar
1/2 Tablespoon Paprika
2 teaspoons Rice Vinegar or apple cider vinegar
2 teaspoons Garlic Powder
1-4 Tablespoons Water as needed

Whisk all ingredients together in a medium bowl until smooth, using only 1 Tablespoon of water to start, and adding more as needed for desired consistency.

Refrigerate for at least 1 hour before serving for best flavor.

Store leftover sauce in a tightly sealed container or jar for up to 5 days.

Slightly more elaborate version:

1 cup quality mayonnaise
1 tablespoon ketchup
1 tablespoon melted butter
1 tablespoon mirin
2 teaspoons rice vinegar
1/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 tablespoon granulated sugar
1-2 tablespoons water , or until desired consistency is reached
optional: a few splashes of hot sauce or cayenne pepper for a touch of heat
optional: a small pinch of smoked paprika for a hint of smokiness

Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving. Preferably overnight for best flavor results.
Store in an airtight jar in the fridge where it will keep for up to a week.
Makes 1 1/4 cups.

Use:
As a dipping sauce for shrimp
Drizzled over fried rice and noodles
With grilled chicken, meat and seafood
Slathered on hamburger and hot dog buns
With French fries and sweet potato fries
As a dipping sauce for potstickers and wontons
As a vegetable dip
With sushi and rice balls
In pasta salads
In potato salads
As a salad dressing
On baked potatoes

Grilled Tofu

1 (14-ounce) block extra-firm tofu, sliced crosswise into eight equal slices (about 1/2-inch thick)
2 tablespoons safflower or canola oil, plus more for greasing grates
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado sugar
1/2 teaspoon black pepper
2 tablespoons chopped scallions

Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.

Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.

Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.

Transfer tofu to a serving plate and spoon over the sauce. Serve warm.

Miso-Glazed Fish (or Tofu)

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.

Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.

Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.

Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Tips
For a vegetarian version of this dish, substitute tofu, sliced about 2/3 inch thick, for the fish.
Advance preparation: You can prepare the fish 12 hours before cooking.

Half Cooked Eggs (Ivan Ramen Eggs)

50 milliliters (31?2 tablespoons) sake
50 milliliters (3 1?2 tablespoons) mirin
200 milliliters (13?4 cup + 1 tablespoon) soy sauce
30 grams (2 tablespoons) sugar
40 grams (3 tablespoons) garlic, chopped coarsely
75 grams (21?2 ounces) fresh ginger, chopped coarsely
6 room-temperature fresh large eggs
1 liter (1 quart) water

Simmer the sake and mirin in a saucepan over medium-high heat for 2 minutes to cook off a bit of the alcohol. Reduce the heat to low, then add the soy sauce, sugar, garlic, and ginger and simmer and stir for 10 minutes. Let come to room temperature; you can store the mixture in the refrigerator for up to a week.

Bring a large pot of water to a boil. You want a big pot so that when the eggs go in, the temperature won’t drop too drastically, and the water will quickly come back to a boil.

Poke a small hole in the bottom (larger end) of each egg with a pushpin.

Gently slide the eggs into the boiling water. Start your timer. Stir for the first 2 minutes. Prepare a large bowl of ice water to shock the eggs.

The total cooking time for a large egg in Tokyo is 6 minutes and 10 seconds. You might decide to adjust that time depending on the size of your eggs, how many you’re cooking, or what the chickens were thinking about when they laid them.

Remove the eggs after 6 minutes and 10 seconds, and immediately place them in the ice bath. Stir until there are no pockets of hot water.

In a large bowl, combine the shoyu tare with the liter of water. When the eggs are cooled completely — after about 15 minutes — peel and soak them in the seasoning liquid for 2 hours in the refrigerator. The eggs will hold in the soak for 3 days.

When it comes time to slice the eggs and add them to the ramen, a taut nylon fishing line gets the job done without losing any of the precious yolk.

Note: from Ivan Ramen by Ivan Orkin

Chicken Udon Soup

2 cups low sodium chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce (plus 1 teaspoon, divided)
2 tablespoons oil (plus 1 teaspoon, divided)
3 cloves garlic (smashed)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
salt and pepper
1 teaspoon cornstarch
1 tablespoon mirin
8 oz. fresh or frozen udon noodles (frozen preferred; 225g)
1 scallion (julienned)

Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.

Stir in the mirin and 1 teaspoon soy sauce and cook for another minute.

Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken. Garnish with scallions.

Coconut Katsu Chicken

2 boneless chicken breasts pounded to 1/2 inch thickness
1/4 cup flour
2 eggs beaten
2 cups coconut panko
Oil for frying

Put flour, eggs, and panko in three separate bowls.

Coat each chicken breast with flour, then egg, then panko.

Deep fry in 350 degree oil until golden and internal temperature is at least 165.

Sheet Pan Roasted Miso Tofu and Carrot Bowl (with Chicken Variation)

4 large carrots- peeled or scrubbed ( or sub sweet potato, yam, parsnips or other veggies)
8 ounces tofu – extra firm ( or add salmon or chicken breast…see notes)
salt and pepper and optional chili flakes to taste
Garnish- Orange zest ( optional) toasted sesame seeds, nuts, ¼ cup cilantro or scallions
Marinade:

2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons miso paste ( any color)
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon rice vinegar
2 tablespoon honey or maple

Preheat oven to 425F

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots at an angle into ? -½ inch disks, then half-moons.

Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.

Place carrots in single layer on the sheet pan, and beside them add the tofu.

Season the tofu (or salmon chicken) with salt and pepper – and if you like, add chili flakes.
Spoon or brush on the honey–miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out, and place in the oven for 30 minutes.

Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro ( or scallions).

notes

If using salmon, it will cook much faster than the carrots. Depending on how thick, it may only need 10-15 in the oven, so either take it out early, or put it in later. Chicken breast ( boneless) will cook relatively the same amount of time as carrots ( give or take) but always check as thicker or larger breasts will obviously take longer, and smaller may take less time.

Noodle Bowl with Seared Ahi and Ponzu (with Tofu Variation)

4 ounces dry soba noodles ( or rice, rice noodles, GF noodles, or cooked zucchini noodles)
6 ounces ahi tuna or tofu ( see notes)
1–2 tablespoons coconut or high temp cooking oil
2 radishes ( watermelon radishes are pretty)
1 Turkish cucumber, sliced ( or carrot, shredded)
1/2 avocado, sliced
garnish- scallions, chives, chive blossoms
handful sprouts- sunflower or daikon are nice
other options: grated veggies like carrots, cabbage, kohlrabi, beets, snow or snap peas, edamame, fresh peas, daikon, baby spinach or greens.
Sesame crust

2 teaspoons sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon granulated onion or garlic
1/4 teaspoon sugar ( optional, helps caramelize)
1/4 teaspoon chili flakes

Ponzu Dressing:

1/4 cup orange juice ( juice from 1/2 an orange)
1/8 cup soy sauce or GF Liquid Aminos or coconut aminos. ( Smoked shoyu is nice too)
1/4 cup mirin ( or sub a mix of 2 teaspoons honey and 3 tablespoons water)
1 tablespoon rice wine vinegar
1/8 cup toasted sesame oil
1/4 teaspoon hondashi granules ( optional- adds a nice smoky depth, but not vegan)
pinch salt and pepper

Cook noodles according to directions, drain and set aside.

While noodles are cooking, pat dry tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh. See notes for tofu.

Make the dressing, set aside.

Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot- in order to create the golden crust, without cooking the ahi all the way through. Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes. With a sharp chefs knife, slice across grain into 6-8 thin pieces. The goal is to have the inside nice and rare and but the outside seared and crispy. The secret is the very hot pan.

Divide the noodles among two bowls. Divide the ahi, cucumber, radishes, avocado and sprouts among the two bowls. Sprinkle veggies and noodles with a little salt. Top with scallions or chives or chive blossoms.

Spoon a generous amount of Ponzu dressing over top and serve ( you most likely won’t need all the dressing)

notes

If keeping this vegan, serve it up with Sesame Ginger Baked Tofu or simple pan-seared tofu, seasoned with salt and pepper.

Pressure Cooker Teriyaki Chicken

Teriyaki Sauce:

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.

1/4 cup cold water
3 tablespoons cornstarch
Optional additions: quick cooking veggies- broccolini, asparagus, snow peas, green beans, bell pepper, etc.

Garnish: scallions, sesame seeds, chives, cashews, etc.

Serve with: rice, black rice, in tortillas with Asian Slaw (see related recipe) in a Pineapple

Place Teriyaki Sauce ingredients in the Instant Pot: Soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger and red pepper flakes.

Place chicken thighs in the pot (either cubed or whole).

Close and seal the instant pot, set to HIGH pressure for 10 minutes. ( 9 minutes if cubed).
Let pressure release naturally for 5 minutes, then vent. If shredding, remove chicken and shred the using two forks and place back into the pot. If cubed, leave chicken in the pot. Set the instant pot to SAUTE. Add veggies if you like and saute until tender, about 3-5 minutes.

In a small bowl, mix ¼ cup of water with 3 tablespoons of cornstarch and when veggies are tender, whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.

Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.

Make the Teriyaki Sauce and set aside.

Make the cornstarch slurry and set aside i a separate bowl.

In a wok or large skillet, heat 1-2 tablespoons high heat oil and sear cubed chicken on all sides over medium heat, until nice and golden and slightly crispy. Take your time here.
Pour the teriyaki sauce over the browned chicken and lower heat letting the chicken cook all the way through.

Once the chicken is cooked through, stir in the cornstarch slurry. Stir until thickened and turn off heat.

Leftovers will keep 3-4 days in the fridge. This recipe can easily be doubled in a 6 quart instant pot.

1-2-3 Miso Dressing

1 part white miso (shiro miso)
1 part honey
1 part apple cider vinegar

Combine all ingredients in a bowl, stir with a fork or whisk until smooth, and adjust to taste. This will keep in the fridge for quite awhile—check the expiration date on the miso as a guideline.

If you’re serving the dressing with something super salty, bump up the honey. With something super rich, bump up the vinegar.

This dressing would be happy to spruce up any vegetable, whether it’s crunchy romaine, massaged kale, sautéed spinach, or quick-blanched peas. You could also spoon it on top of a grain bowl. Or make a cold noodle salad. Or drizzle it onto pan-seared chicken, fish, beef, or tofu. All of which to say, it’s hard to go wrong

Tempeh Rice Lettuce Wraps with Garlic and Lime

2 garlic cloves, peeled
1- inch segment of fresh ginger, peeled
1/2 cup almond, cashew, or coconut milk
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh, crumbled
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber, deseeded, and cut into 1/4-inch dice
1 small carrot, peeled and grated
a handful of sliced herbs, cilantro, basil, mint
10 – 12 whole lettuce leaves, romaine, little gems, etc.
to serve (all optional):
extra lime, serrano vinegar*, shallot oil, a favorite curry paste

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture, and finish with a spoonful of serrano chile vi

Roasted Fish (or Scallops, Chicken, or Tofu) with Miso Rice and Ginger Scallion Sauce

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on fish fillets (or other protein; see note)
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Notes:
The rice complements other seafood, too, like cod, shrimp and scallops. It’s also a great accompaniment to grilled steak and roasted chicken. And if it’s a satisfying plant-based meal you’re after, miso rice is a natural match for delicious tofu-vegetable bowls. Use the versatile ginger-scallion vinaigrette as the sauce.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

Some readers suggest waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled.

Japanese Cheesecake

8 oz Philadelphia cream cheese (225 g)
2 oz unsalted butter (50 g)
100 ml full milk
2 oz. cake flour (60 g)
1 oz. corn starch (20 g)
6 egg yolks, room temperature
1/2 tablespoon lemon juice
Scant 1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5 oz fine granulated sugar (140 g)

Preheat oven to at 325 F (160 C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.

On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.

Sift the cake flour and corn starch.

Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.

Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.

Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.

Pour the mixture into the springform pan. Tap the cake pan gently before baking.

Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.

Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it’s normal that the cake will shrink about 1/2 – 1 inch after cooling.

Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

NOTES
1. If you use a springform pan or loose base cake tin, make sure it’s closed tight. It’s best to wrap the base of your pan with 2 layers of aluminium foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.

If you use a 8″ round pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

If you use a 9″ pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.

You can also use an 8-inch or 9-inch square pan.

If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion. Do not stir or blend vigorously.

Make sure you have a smooth cream cheese mixture that is not lumpy.
Use room temperature eggs to ensure that the meringue has the maximum volume.
Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.

DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.

To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.

To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.

To avoid over browning, bake the cake at the bottom part of your oven.

Vegetable Yakisoba

2 tablespoons mirin
2 tablespoons ponzu sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
2 teaspoons Worcestershire sauce (vegan Worcestershire if making vegetarian)
2 tablespoons oil
1 small onion (peeled and thinly sliced)
1 medium carrot (julienned)
1 cup green cabbage (julienned)
1/2 red bell pepper (julienned)
1 pound fresh yakisoba noodles (450g)
3 scallions (julienned)
toasted sesame seeds (optional garnish)

In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.

Add 2 tablespoons of oil to the wok. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.

Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.

Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.