2 Tbsp. unsalted butter
½ medium onion, diced
2 Tbsp. all-purpose flour
2 cup frozen corn (3 cups if you are not going to blend the corn together)
1½ cup chicken stock
1½ cup 2% milk
salt and pepper, to taste
green onion, for garnish
1. Heat the butter in a pot or large saucepan over medium heat.
2. When the butter has melted, add the diced onion and stir to distribute the butter. Cook until the onions are translucent, then turn the heat to low.
3. Add the flour and stir quickly to mix–it will look a bit like paste, which is okay! Don’t let the flour burn!
4. Slowly add the chicken stock and stir while adding to prevent lumps. Lumps on the bottom could burn the soup!
5. After all of the stock has been added, turn the heat to medium high and bring to a boil.
6. Once the broth is boiling, add the frozen or fresh corn and turn the heat down to medium. Allow the corn to simmer for 10 minutes.
7. After 10 minutes have passed, remove the pot from heat and use a stick blender to purée the soup. You can also wait for the soup to cool a bit, then pour into a blender. Be careful of the heat though–if it’s too hot, some blender containers will crack or burst.
8. Once blended, return to low heat and add the milk. Allow the soup to heat thoroughly, ~5-10 minutes.
9. Add salt and pepper to taste.
10. Serve with green onion (the green tips only, sliced) on top.
Soup can be frozen for up to 6 months or kept in the fridge for up to a week.
Recipe adapted from Jose Mendin, PB Steak, Miami
Yield: 4 servings
Prep Time: 20 minutes (plus 30 minutes chilling)
Total Time: 50 minutes
¼ cup rice vinegar
2 limes–1 juiced, 1 sliced into wedges
2 tablespoons soy sauce
1¾ teaspoons yuzu juice (or 1 teaspoon orange juice with ¾ teaspoon lime juice)
½ small garlic clove, very finely chopped
¼ teaspoon toasted sesame oil
One ½-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin)
¼ medium red onion, very finely chopped
1 small jalepeño–halved, seeded and very finely chopped
¼ cup finely chopped cilantro, plus extra roughly chopped cilantro for serving
1 pound skinless sushi-grade hamachi (yellowtail), chopped into ¼-inch cubes
1. In a medium bowl, whisk together the rice vinegar, lime juice, soy sauce, yuzu juice, garlic and sesame oil. Use a Microplane-style grater to grate the ginger a few times times over the bowl; whisk the grated ginger into the sauce.
2. Add the red onion, jalepeño and the finely chopped cilantro and stir to combine. Stir in the yellowtail, cover the bowl with plastic wrap and refrigerate for 30 minutes. Divide among 4 bowls and serve garnished with the roughly chopped cilantro and the lime wedges.
3 cups uncooked rice
1/4 cup of rice wine vinegar
2 TBSP sugar
1 pack of imitation crab, chopped
1 cup of mayonnaise
1-2 stalks of green onions, chopped
Sriracha, add to desired amount
Furikake, sprinkle to desired amount
Nori sheets cut into 4 or 8pieces
– Cook the rice either in a rice cooker or by stove top
– Microwave rice wine vinegar and sugar for 30 seconds until sugar melts
– Combine rice and vinegar. Mix well.
– Use a 13×9 glass or casserole dish and create a smooth bottom layer of rice. About 1 inch thick.
– Preheat oven to 350 F Degrees
– Mix imitation crab, mayo, Sriracha, and 3/4 of green onion well.
– Create a top layer of crab over rice and smooth it out. Roughly 1 inch thick.
– Sprinkle Furikake over casserole.
– Sprinkle remaining green onion over casserole
– Bake in oven for 15-20 mins on top rack (so rice doesn’t harden)
– Let sit for 10 mins before serving with Nori pieces
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
I have one thing that I do every time I cook salmon. I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets… it poaches gently in its on juices and always comes out so tender and delicious!
My husband really liked this one. I used 1/3 c. lemon juice and 1/4 tsp. black pepper instead of the lemon pepper. I cut the soy sauce to 1/4 c. to lesson the salt flavor and used only 1 T.
½ cup dried arame seaweed soaked in warm water for 15-20 minutes followed by rinsing and chopping,
one cup each of shredded red cabbage and carrots,
a cup of diced fresh mushrooms.
Ginger 1tbsp grated,
soy sauce 2 tbsp,
toasted sesame oil 1 tbsp and finally
Preparation starts by mixing all the above mentioned Seaweed Salad Recipe ingredients (except the sesame seeds) together in a large bowl. Make sure you toss it well to ensure a proper coat. The seaweed salad should be allowed to marinate for a minimum of 1 hour so that the seaweed and the mixed vegetables are able to absorb the ginger, oil and tamari. It’s imperative for it absorb them properly as this is what gives the Seaweed Salad Recipe its distinct deep flavour. Garnish with the sesame seeds and keep it in the fridge a little while before serving.
Ingredients for batter (36 pcs, 2 batches)
: 1 tsp salt （小１ しお）
: 1 tsp baking powder （小1 ベーキングパウダー）
: 2 egg （卵1個）
: 200g cups flour （200g 小麦粉）
: 3.4 cups chilled dashi stock （800cc 冷水）
: 1 tbsp grated mountain yam （大１ おろした山芋）
: 0.4 lbs Boiled octopus （たこ）
: Agedama （てんかす）//fried crunchy balls
: konegi （小ネギ）// spring onions
: Shredded pickled ginger （紅生姜）
1. Flour. Add egg, salt, and baking soda.
2. Pour in cold dashi stock. Mix well to get rid of lumps of flour.
3. Add mountain yam.
0. Swipe oil 2x for individual wells. (Gives enough oil to create crispy texture)
1. Add 80% of the batter.
2. Add fillings.
3. Top off with batter. The batter should be overflow out of the individual wells.
(Adapted from http://www.youtube.com/watch?v=cn4LeWYk9Kk)