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Shogayaki Sando (Ginger Pork Sandwich) with Edamame Spread

Shogayaki Sando (Ginger Pork Sandwiches) Makes 4 sandwiches For the Edamame Spread: 8 ounces shelled edamame, fresh or frozen 2 cloves garlic 3 tablespoons olive oil 3 tablespoons rice vinegar 1 teaspoon sriracha Salt and pepper to taste For the Ginger Pork: 1 pound pork loin, very thinly sliced 1/4 cup soy sauce 3 tablespoons […]

Turkey Meatball and Endive Coconut Curry Makes 4 servings For the Turkey Meatballs: 2 cans (14-ounces each) light coconut milk, divided 1 1/4 pounds lean ground turkey 1/2 cup panko 2 eggs 4 garlic cloves, finely minced 2 tablespoons grated fresh ginger 2 tablespoon cilantro, finely minced 1/4 teaspoon salt 2 tablespoons olive oil For […]

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs Makes 4 servings 1 cup Israeli couscous 5 tablespoons olive oil, divided 1/4 teaspoon salt 3 garlic cloves, thinly sliced 1 1/4 pounds California endive (or Belgian endive), hard ends trimmed, leaves separated 1/2 cup chicken broth 1/2 teaspoon freshly ground black pepper 1/4 cup distilled […]

Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons […]

Nanakusa-Gayu (Seven-Herb Rice Soup) Makes 6 servings 4 cups water 4-inch piece dried kombu (kelp) 1 1/2 cups steamed Japanese rice 1 teaspoon sea salt 6 pieces mochi 3/4 cup boiling water 1/2 cup herbs, rinsed and minced 1. Make the kombu dashi: The best way to make this stock is to soak the kombu […]

Toshikoshi Soba Makes 5 to 6 servings 6 cups dashi 3 tablespoons mirin 2 teaspoons granulated sugar 1/3 cup soy sauce 9 to 10 ounces soba noodles, cooked according to package directions Shredded nori (seaweed) Additional toppings as desired 1. Mix the dashi, mirin, and sugar together in a 2-quart saucepan. Bring to a boil […]

Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. […]

Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

Nabeyaki Udon Makes 5 servings 6 ounces fresh spinach leaves 6 cups dashi (basic Japanese sea stock) 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon finely grated ginger 2 large carrots, peeled and thinly sliced on the diagonal 2 leeks, cleaned and cut into 1-inch slices on […]

This time of year has me reaching for quick comfort foods to fill my family up and give us the energy we need to survive the holiday madness, without spending hours in the kitchen. I’m sharing one of my favorite comfort food recipes in the premier issue of FoodieCrush magazine—my recipe for gyudon, a Japanese […]

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