karaage everything

I've used this for both chicken and eggplant and both were delicious.

4-6 skinless or skin-on boneless chicken thighs
2 garlic cloves minced or grated
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp rice vinegar or Japanese sake
1 tsp kosher salt more to taste
1 cup potato starch or cornstarch
¼ - ½ cup canola oil more depending on size of skillet
lemon wedges

Cut chicken thighs into 3-4 bite size pieces.

In a bowl, add in the chicken thighs, garlic, ginger, soy sauce, rice vinegar, and kosher salt. Mix until well combined and let marinate for at least 30 minutes.

Preheat a skillet over medium-high heat with canola oil. Use enough oil to cover the bottom of the pan.

While oil is heating up, add potato starch to a shallow bowl. Lightly coat each piece of chicken thigh in potato starch making sure to shake off any excess.

Add chicken to the skillet (making sure not to overcrowd, cook in batches if you need to) and cook the chicken for 5-6 minutes per side or until golden brown and cooked through.

Place fried chicken on a paper towel lined plate and season with kosher salt to taste.

Serve karaage with lemon wedges. Be sure to squeeze lemon over chicken before eating!

Adapted from A Dash of Dolly

shrimp burgers and slaw

Just a fantastic meal. Make in order below. The burgers come together quickly so you want to have everything else ready to go.

Mango Slaw:

2 cups of cabbage, thinly sliced
1 mango, chopped into small pieces
1/2 cup chopped cilantro
zest and juice of 1 lime
2 tbsp rice vinegar
2 tbsp toasted sesame seeds
1/4 cup honey
salt & pepper

Combine everything and mix by hand. Refrigerate until ready to use.

Herb Aioli:

1 cup of mayo
1 garlic clove
half a lemon
assorted herbs (chive, basil, oregano and sage work well)
salt & pepper

Microplane the garlic into individual blender cup, squeeze lemon into cup and let rest for 5 minutes. Add herbs and 1/4 cup of mayo and pulse until well incorporated. Add to the remaining mayo with salt and pepper to taste and mix well.

Shrimp Burger:

1 pound of raw shrimp
1 tbsp ginger
1 tbsp garlic
1 tsp Hatch chili powder
1 shallot
3 fresh chives
2 tsp kosher salt
1 tsp white pepper
1/2 cup gluten free panko breadcrumbs
1 egg
oil
3 gluten free buns

Throw everything except the breadcrumbs and egg into a food processer and pulse until a paste forms with some chunks of shrimp. Remove to another bowl and add the breadcrumbs and egg and mix until combined. Shape into 3 patties on a plate and refrigerate for 15 minutes for the patties to set.

Add oil to a nonstick pan on medium high heat and sear shrimp burgers on each side for 1 minute and browned. Add 1/4 cup of water to the pan and cover to steam the burgers for 2 minutes. Flip and re-cover for 2 more minutes. 

Wipe out pan and toast gluten free buns and then cover to steam.

To plate: Smear each side of the buns with the aioli, add the burger and then a pile of the slaw. Serve with additional slaw on the side. 

the only good chickpeas (besides hummus)

This softens the chickpeas in just the right way.

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, finely chopped, or a tablespoon of jarred garlic
1 tablespoon grated or finely chopped fresh ginger, or 2 tabs of frozen ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) or half a bag of frozen spinach
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
1 cup of water
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
1 teaspoon of fish sauce, for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving (optional)

Directions

Roast sweet potatoes. Pre heat oven to 400 degrees. Cut sweet potatoes in half, cover in olive oil and roast cut side down for 35 minutes.

Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes.

Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.

If using, add fresh greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 1 cup water, and the kosher salt. If using frozen greens, add now. Let the whole thing simmer, partially covered, for about 20 minutes.

Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro if using and taste for seasoning; add more salt or lime juice if necessary.

Serve the braised chickpeas in shallow bowls over rice, topped with a splash of fish sauce and a squeeze of lime.

Adapted from Epicurious.com

coconut curry base

amaranth and/or mustard leaves or spinach leaves
1 can of coconut milk
1 large onion, diced

3 garlic cloves

1 tablespoon minced garlic

1 1/2 tablespoons curry powder
15-20 cherry tomatoes, halved
1 tablespoon vegetable oil
1 teaspoon salt

fish sauce 

Bring water and salt to the boil in a large pot. Add washed leaves and boil for 10 minutes or until tender.

In a separate pan, heat the oil and cook the chopped onion until softened. Add the garlic and ginger and heat until fragrant. Add the curry powder and cook until fragrant.

Add the well drained leaves and tomatoes and stir to combine.

Add the coconut milk and continue cooking for about 10 minutes.

Add fish sauce and salt to taste.

umami chicken goodness

 Maybe the best chicken dish I've ever made?

1.5 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)
2 garlic cloves, finely grated
1 1/2" piece ginger, peeled, finely grated
1/4 cup soy sauce
1 Tbsp. mustard powder
1 Tbsp. unsalted butter, melted, slightly cooled
1/2 Tbsp. unseasoned rice vinegar
2 plum or other medium tomatoes, chopped or half a can of diced tomatoes
1/2 to 1 pint cherry or Sun Gold tomatoes|
Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice

Trim any excess skin and fat from skin-on, bone-in chicken pieces and place in a baking dish.

Whisk garlic cloves, ginger, soy sauce, mustard powder, butter, and unseasoned rice vinegar in a small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature for 20 minutes.

Preheat oven to 425°. Turn chicken pieces skin side up and tuck plum or canned diced tomatoes and cherry tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 35–40 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice.

Adapted from Bon Appetit

chicken rice congee-style soup

Fast, easy and delicious!

¾ lb. skinless, boneless chicken thighs or breasts
⅓ cup jasmine rice, rinsed
4 garlic cloves, thinly sliced
1 2" piece ginger, peeled, thinly sliced
Kosher salt
2 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
½ bunch cilantro, coarsely chopped
Freshly ground black pepper
Optional: 1-2 eggs

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally for 25 minutes, until soup is thickened and rice is tender. Continue cooking rice while transferring chicken to a bowl to shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

Scramble eggs and  drizzle into soup and cook 2-3 minutes longer.

Divide soup among bowls. Top with cilantro and lots of black pepper.

Do Ahead: Soup (without cilantro) can be made 3 days ahead. Transfer to an airtight container and chill. Reheat over medium-low, adding water to thin as needed.

pho-king great

This makes amazing bone marrow on top of a delicious soup.

2 beef cross cut shins
1/2 of a medium-large apple
1 large yellow onion
2 ounces fresh ginger
2 ½ pieces star anise
1 3-inch cinnamon stick
3 whole cloves
2 ½ teaspoons fine sea salt
1 ½ to 2 tablespoons fish sauce
Sugar, if desired
12 ounces dried narrow rice sticks or pad Thai-style noodles
1 green onions
¼ cup chopped cilantro leaves
Black pepper
Thai basil
lime wedges

Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.

Put the star anise, cinnamon and cloves in the Instant Pot. Using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. Stir and cook for a minute or two. A little browning is O.K. Add 8 cups water.

Add the bones, beef, apple and salt. Lock the lid. Set timer for 30 minutes. After cooking, allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, finish venting and carefully remove lid.

Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth.

Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.

Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.

Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.

Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.

Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.

Original recipe from the NY Times

shiny asian veggies over crispy tofu

I think the delicious flavors in this come from the combo of the shiitake mushrooms, ginger, soy sauce and sesame seed oil.

5 turnips
1 eggplant
1 container of shiitake mushrooms
5 scallions
1 extra firm tofu
1 inch of ginger
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon garlic chili paste
1 glug sesame seed oil
olive oil
cornstarch

Chop turnips into small pieces, and toss in sesame seed oil. Heat pan on high with olive oil and begin sauteing until brown. Roughly chop ginger into smallish pieces. Chop eggplant and mushrooms and coat in sesame seed oil. Chop scallions into small pieces.

Add ginger to the pan, then the mushrooms and eggplant. And cook until the eggplant is cooked.

Combine soy sauce, rice wine vinegar, chili paste, and a tablespoon of cornstarch, and stir into the vegetables.

Drain and squeeze out extra water from tofu. Slice along the short side for 6 half inch thick slices. Pat cornstarch onto both sides of each slice. Heat a non-stick pan with olive oil and sesame seed oil and fry the tofu slices until lightly browned and crispy on each side.

Serve the vegetables over the tofu slices.

non-caramel caramel pork

We stumbled across this caramel pork recipe when looking recipes using fish sauce and while it doesn't really smell very good the flavor was outstanding. The original recipe called for raw cabbage but we found the slightly wilted flavor much more appealing.

2 tablespoons dark sesame oil
1 tablespoon olive oil
2 pounds ground pork
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
5 garlic cloves, thinly sliced
2 cup unsalted chicken stock
6 tablespoons brown sugar
2 tablespoon fish sauce
2 tablespoon soy sauce
4 teaspoons cornstarch
4 teaspoons rice vinegar
1 teaspoon crushed red pepper
sushi rice
3 cup thinly sliced napa (Chinese) cabbage
1/4 cup chopped unsalted roasted peanuts
1/4 cup cilantro leaves
4 lime wedges

Heat large skillet over high heat. Add 1 tablespoon sesame oil to pan; swirl to coat. Add ground pork; stir-fry 6 minutes, until cooked through. Remove pork from pan. Add onion, ginger, and garlic to pan; stir-fry 4 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.

In a separate skillet heat second tablespoon of sesame oil and olive oil. Add cabbage and salt and pepper to taste. Cook until wilted and just beginning to brown.

Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.

Adapted from Cooking Light

ginger world soup

We adapted an earlier recipe into what you see below, and while it can literally include anything you'd like, this version was so good we wanted to capture it so we could make it again.

Ham, Mushroom and Ginger Soup

1 package dried mushrooms (we used maitake, but anything should work)
4 cups nearly boiling water
1 onion, diced
3 links hot italian sausage
3 links sweet italian sausage
A 1-inch piece of fresh ginger, peeled and diced finely
3 tbsp soy sauce
1 teaspoon sugar
1 teaspoon corn starch
6 cups homemade ham broth
1 cup diced ham
1/2 package sliced shittake mushrooms
1 bunch of bok choy, cut into bite-sized pieces
sichuan pepper
2 tbsp olive oil
1 tsp sesame oil
sesame seeds

Bring the 4 cups of water nearly to a boil. Soak the dried mushrooms in the boiled water for 20-30 minutes.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the ham, shittakes and ginger to the bowl, toss to coat with the marinade, and set aside.

Heat the olive oil and sesame oil in a stockpot. Dice the onion and add to the oil. Add sichuan pepper to taste. Cook until the onions have softened but not browned. Remove the sausage meat from the casing and add to the pot. Heat until cooked through.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the ham and ginger. Pour the soaking water though a fine-meshed sieve lined with a paper towel back into the cooking pot.

Put the ham and mushroom mixture, and the 6 cups of ham broth into the pot and bring to a boil. Add chopped bok choy. Lower the heat to a simmer and cook gently for 15 minutes. Sprinkle with sesame seeds and serve hot. 

light and fresh chicken soup

This soup is wonderful for any reason, but is especially good if you're not feeling well. The cornstarch turns the broth silky and beautiful and the ginger gives it a nice bite.

Chicken, Mushroom and Ginger Soup

1 ounce dried shiitake mushrooms (dried is much preferable to fresh in this recipe)
4 cups boiling water
4 cups additional water
2 pounds chicken thighs cut into chunks
A 1-inch piece of fresh ginger, peeled and sliced very thin
3 tbsp soy sauce
3 teaspoons sugar
A pinch of salt
1 1/2 teaspoons corn starch

Boil the first 4 cups of water. Soak the mushrooms in the boiled water for 20 minutes.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the chicken. Pour the soaking water though a fine-meshed sieve lined with a paper towel back into the cooking pot.

Put the chicken mushroom mixture, and the additional 4 cups of water into the pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot.

Adapted from Simply Recipes