Potato salad balls.

Source:

Ingredients:

• 2 potatoes, cut into cubes
• 4 tbsp mixed frozen veggies, cooked per package instructions
• 1/3 cup mayo
• lemon juice
• salt
• sugar

Directions:

1. Boil the cubed potatoes for about 15 min (soft not mushy) OR microwave them for 3 minutes in a bowl covered in plastic wrap.

2. Mash the potatoes with a wooden spoon until they become one big mass (not too much or they’ll be mushy).

3. Mix the potatoes and veggies in a bowl with the mayo, salt, lemon juice and sugar to taste.

4. Roll the mixture into several bite-sized balls after cooled.

Source:

Ingredients:

• 1 1/2 cups flour
• 1 1/2 cups bread flour
• 1 tsp salt

Directions:

1. Mix together the ingredients in a bowl, and pour in 1 cup water slowly.

2. Knead the dough on a flat surface.

3. If it starts breaking up, add more water.

4. After about 8 min put the dough in a ziplock bag.

5. Put that bag in another bag, and remove your shoes and step on the bag for about 15 min softly.

6. Refrigerate for at least 3 hours (overnight is good).

7. Remove from the fridge and cut the dough in half.

8. Coat the dough, a surface, and a rolling pin in bread flour so the dough wont stick.

9. Roll the dough until its about 1/16 of an inch thick, rotating as you flatten it so you get more even shape (rectangular).

10. Fold the dough into thirds like you would a piece of paper, turning it into a thin rectangle.

11. Cut the dough into very thin strips and unfold to get noodles (coat the knife with flour).

Source:

Ingredients:

• 1 1/2 cup joshinko
• 2 tbsp sugar
• 3/4 cup shiratamako

Directions:

1. Pour the joshinko, sugar, and 1 1/3 cup hot water in a bowl and mix and knead.

2. Add in the shiratamako and knead until solid but soft. (You may have to add more of the flours, but make sure there is always 2x as much joshinko.)

3. Add the dango to a pot of boiling water, and, once they float, they’re ready.

4. Serve with dango sauce, honey, or anko

Red bean paste.

Source:

Ingredients:

• 2 cups adzuki beans
• 2 cups sugar
• 2 1/2 tsp salt

Directions:

1. Let the beans soak in water for several hours.

2. Place beans into a pot with enough water to cover the beans and bring to a boil over medium heat.

3. After it boils, carefully drain the beans in a sieve.

4. Cook the beans on low heat for about 1 hour until they are soft enough to be crushed with your fingers (covered).

5. Using a spatula or wooden spoon, mash the beans into a paste.

6. Add half the sugar to the paste, warm over low heat and stir until the paste begins to thicken.

7. Stir in the other half and continue to cook.

8. Stir in the salt and cook until the paste reaches the consistency of sticky mashed potatoes.

Source:

Ingredients:

• 1 cup shiratamako
• 1/4 cup sugar
• 2/3 cup water

Directions:

1. Mix water and sugar and pour into the shiratamako, stirring well.

2. Heat for about 2 minutes in the microwave until it inflates.

3. Coat hands in shiratamako and form into balls, adding filling if desired. See anko

Source:

Ingredients:

• 2 pork tenderloin slices, 8-10 oz each
• 1 egg, mixed with 2 tablespoons water
• flour
• panko
• 1/2 cup oil

Directions:

1. Cut off the gristle and add salt and pepper to taste

2. Put the flour, egg/water, and panko in bowls and move the pork from one to the next

3. Heat the oil in a pan on med and add the pork

4. Fry one side about 3 min then turn over and fry another 3 min

5. Once golden-brown cool on paper towel and slice

Source:

Ingredients:

• 1 1/2 pound chicken thighs
• 2 leeks
• 1 1/3 pounds ground chicken
• 1/3 cup sesame seeds
• 1/3 cup cornstarch
• 2 tablespoons miso
• 2 eggs
• 1 1/2 tablespoon sugar
• 3 tablespoons teriyaki

Directions:

1. Cut chicken into bite-sized chunks and 1 leek into 1 inch lengths, arrange on a skewer alternating.

2. Mix the eggs, sesame seeds, miso, cornstarch, leek (finely sliced) and ground chicken.

3. Using ur hands (covered in olive oil), form 1 inch meatballs and skewer those on a separate stick.

4. Place a sheet of parchment paper on a frying pan over med heat and add the kebabs (or you can broil them on foil).

5. Cook 5-10 min, flip and cook another 5-10 min (coat one side with sauce before…and then the other side after flipping).

6. You can also skewer veggies (such as asparagus, peppers, mushrooms) and broil those (without sauce) for 5 min on each side.

Source:

Ingredients:

• 1 pound chicken, dark meat
• 1/2 cup teriyaki
• 1 tablespoon sugar
• 1 teaspoon vegetable oil

Directions:

1. Heat the oil in a frying pan on medium heat.

2. Cook the chicken skin side down for 3 minutes.

3. Turn the chicken over and cook for 2 more minutes covered.

4. Remove the lid and add the teriyaki and sugar.

5. When the sauce starts to bubble, reduce the heat to low and cook for 3 more minutes.

6. Slice and serve.

Source:

Ingredients:

• 12 smallish napa or Chinese cabbage leaves
• 12 oz ground meat
• 1 small onion (finely chopped...about 4 tbsp)
• 1 tsp grated ginger
• 1/2 tsp salt
• black pepper to taste
• 1/2 tbsp soy sauce
• 3 tbsp panko
• 3 cups dashi

Directions:

1. Put the washed cabbage in a pot and cover with water, bring to a boil then turn off the heat. Leave to cook then take the limp leaves and squeeze them out (or you can put them on a plate and cover them with plastic wrap, and microwave for 7 minutes)

2. Take each leaf and spread it out, cutting out the stem part. The leave will have an inverted V shape

3. Set the leaves aside and chop up the stems finely. Squeeze out any excess moisture from the stems.

4. Put all the ingredients except for the leaves and the stock in a bowl and mix with your hands. Roll into 12 balls.

5. Lay a leave down on the work surface, and place a meatball (golfball sized) on the leafy end.

6. Wrap the end of the leaf over the meat, then the 2 sides, then bring the tail ends of the leaf up and over the meatball.

7. Put the soup stock in the rice cooker, then put the cabbage rolls, seam side down, in the bowl.

8. Cook until firm (at least 20 minutes).

9. They can freeze (with some of the cooking liquid) for up to a month.

Classic chicken katsu.

Source:

Ingredients:

• 4 chicken breast halves (1/2 inch thickness)
• 2 tbsp flour
• 1 egg
• 1 cup panko
• 2 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup

Directions:

1. Season the chicken on both sides with salt and pepper.

2. Place the flour, egg and panko in different shallow dishes and coat the chicken in each of them.

3. Heat 1/4 inch of oil in a skillet over med-high heat.

4. Cook chicken for 3 or 4 min on each side, or until golden brown.

5. Combine the sauce ingredients and mix well.

This recipe is pretty flexible. Broccoli, asparagus, or another vegetable will stand in nicely. Noodles could substitute for rice. Orange juice will cover for clementine. This is a great recipe to adapt to use your favorite ingredients, or at least the ones you have sitting in your fridge at the moment.

Source: Vegan Yum Yum

Ingredients:

• 8 ounces seitan, sliced
• 1 cup sushi rice
• 6-8 organic broccolini stalks
• 2 organic clementines
• 1 tbsp organic vegetable oil
• Japanese Seven Spice (optional)

Directions:

1. Rinse the sushi rice in cool water and drain.

2. Cook the rice in a rice cooker or on the stove according to package directions. One cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow the rice to cook completely and to steam for 5-10 minutes off the heat while preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.

3. While the sauce and the rice are cooking, prepare the seitan and broccolini. Slice the seitan into 1/8″ thick medallions, or something similar. Rinse and chop off the ends of the broccolini; if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn’t be the case with most bunches you find in the store, however.

4. Heat a large non-stick or cast-iron skillet over medium high heat.

5. Add the seitan and let brown on all sides, about 5 minutes.

6. Remove to a bowl, turn up the heat to high, and add broccolini in one layer.

7. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.

8. Once you are ready to serve, add the seitan to the pan with the broccolini. Drizzle enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here.

9. Once everything is heated and covered in a nice glaze, serve immediately with the sushi rice.

10. Top with seven spice if you like a little heat.

11. This sauce is strong so you just need enough to coat — save any extra for a future meal.

This isn’t a real teriyaki sauce, but it’s definitely inspired by one. Teriyaki sauce is one of those things that is really easy to make at home successfully, so if you’ve been going without or buying expensive bottles of the stuff, you can stop! It literally has three ingredients – soy sauce, sugar, and mirin – but you can obviously get creative with it if you like.

I added clementine zest and juice to my teriyaki sauce. I love the sweetness and the bright citrus note it adds. I think any citrus you have would work here, and you can even leave it out altogether: just substitute water for the juice and add a little more sugar if you like.

Winter is high season for clementines. If you haven’t already picked up one of those enticing wooden crates full of them at the supermarket, I encourage you to do so. They are sweet, seedless, easy to peel, and all-around amazing. You will finish the entire crate, I promise you. And if not, now you have a recipe to use some of them in.

If you like, add some sesame oil, or garlic, or ginger to the sauce. I love it how it is, and appreciate its simplicity, but this sauce can be used more as a base sauce you can embellish any which way you like.

Source: Vegan Yum Yum

Ingredients:

• 1/2 cup organic tamari soy sauce
• 1/3 cup light brown sugar
• 1/3 cup fresh organic clementine juice
• 1/4 cup + 1 Ttsp mirin
• 1/4 cup water
• Zest from 1 clementine

Directions:

1. Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny.

2. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking.

3. Once the sauce is done, it’ll taste good but pretty strong. Set aside.

Source: http://www.notquitenigella.com/2008/12/01/pocky-christmas-forest-white-christmas-dark-christmas-chili-chocolate-honeycomb-and-green-tea-pocky/

Ingredients:

• 105g/3.7 oz strong baker’s/bread flour
• 80g/2.82oz plain all purpose flour
• 1/4 teaspoon salt
• 13g/0.46oz icing sugar sifted
• 6g/0.21oz dried yeast
• 65ml/2.20 fl oz milk, lukewarm
• 16g/0.56oz tahini (or ground up sesame seeds with a touch of sesame oil and salt)
• 25g/0.88oz honey
• zest of 1/2 mandarin or 1/4 orange
• 25g/0.88oz butter at room temperature
• White Chocolate
• Shredded coconut

Directions:

1. Pocky Dough

2. Combine the yeast and lukewarm milk in a small bowl and stir to combine. Fit a dough hook in an electric mixer and mix the dry ingredients on a low speed.

3. In another bowl, mix the honey and tahini together. Add this mix and the milk and yeast mix to the dry ingredients. Mix together on medium speed to form a dough. Add zest and butter and 60ml water and continue mixing until the dough is firm and elastic. I needed to add a bit more flour to make the dough come together after the addition of the butter as it was a little too wet.

4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

5. Preheat the oven to 180c/350F. Divide hte dough into two and knead the dough until smooth then roll it out into a rectangle. Roll it out to 4mm thick (1/4 inch). With a ruler and a sharp knife, cut 5mmx15cms strips and carefully transfer these onto a lightly greased baking tray or greaseproof paper lined baking tray.

6. Bake in the oven for 10-15 minutes (watch it, it may take a bit longer or shorter). You want it golden brown, not light yellow as it will not “snap” properly.

7. White Christmas Pocky:

8. Melt chocolate. Use a spoon to spoon chocolate over sticks (allow excess chocolate to drip off by holding it vertically for a few seconds) and then lay down on greaseproof paper and while still unset, press shredded coconutand dried cranberries against chocolate. Leave on greaseproof paper to dry and/or set in fridge.

9. Dark Christmas Pocky:

10. Melt chocolate. Use a spoon to spoon chocolate over sticks (allow excess chocolate to drip off by holding it vertically for a few seconds) and then lay down on greaseproof paper and while still unset, press dried cranberries against chocolate. Leave on greaseproof paper to dry and/or set in fridge.

This dish can be made with as many, or as few, varieties of mushrooms as are available.

Source: Good Weekend

Ingredients:

• 300g somen noodles
• 1.5L fish stock (unseasoned)
• 8cm kombu sea vegetable (optional), soaked in cold water for 15m, then very finely sliced
• 2 cups Jap pumpkin, peeled and cut into bite-sized wedges
• 2-4 fresh pine mushrooms, or any variety you prefer, sliced
• 12 fresh shiitake mushrooms, sliced, or 4 dried shiitake, boiled in water for 20mins and sliced finely
• 2T grated fresh ginger
• 1 cup yellow squash, cut in wedges
• 1/2 bunch green (spring) onions, grilled (optional) and cut in 3cm lengths
• 100ml mirin
• 3T shiro (white) miso mixed to a slurry with 1/2 cup of hot stock
• 3T fish sauce
• toasted sesame seeds, for serving

Directions:

1. Bring a large pot of water to a rolling boil

2. Scatter in the noodles and stir to separate

3. Allow the water to return to a rolling boil, then pour 1 cup of cold water into the pot. Repeat this process twice more, then cook noodles for 3-4 mins

4. Check to see noodles are fully cooked, drain and rinse thoroughly in cold water, till slippery. Set aside.

5. Heat stock to a simmer. Add kombu, pumpkin, mushrooms and ginger. Simmer 10-15 mins.

6. To grill green onions, cut off roots and hollow green tops. Skewer and toast over open flame, or grill few mins each side (keep an eye). Makes sweet and smoky

7. Add squash, green onions, mirin, miso and fish sauce, adjusting to taste. Simmer gently 2 more mins.

8. Pour a kettle of boiling water over noodles to reheat, drain. Place noodles in deep bowls. Pour broth and contents over noodles, sprinkle w sesame seeds, serve

Source:

Ingredients:

• 1/2 pound boiled octopus
• 1 cucumber
• 1 yellow bell pepper
• 1 1/2 rice wine vinegar
• 1 1/2 olive oil

Directions:

1. Cut boiled octopus into bite-sized pieces. Cut cucumber and bell pepper into thin stripps.

2. Soak octopus, cucumber, and bell pepper in ice water.

3. Drain the ingredients and serve in a bowl.

4. Mix rice wine vinegar and oil in a small bowl and pour over the salad.