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Dinner, Japanese, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Crunchy Cabbage & Ramen Noodle Salad

May 15, 2016

This is the perfect salad to take on a summer picnic or potluck party. Everything can be prepared in advance and put together in one bowl just before serving. I love the crunchy texture of the cabbage, ramen and almonds. Sometimes I’ll add leftover shredded rotisserie chicken to the salad. You could also add baked or pan-fried tofu for a tasty vegetarian lunch. This is a salad, with its refreshing ingredients and delicious dressing, that I will never get tired of eating.

Though the ramen is already baked, I prefer to enhance it just a bit to make it very crisp. I toast the crushed ramen in my toaster oven for 4 minutes before adding it to the salad.

Crunchy Cabbage & Ramen Noodle Salad

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Adapted from the kitchn blog recipe

Author: Kiyo Miller

Serves: 4

Ingredients

3 cups shredded green cabbage (about 7 ounces)
1 cup shredded red cabbage (about 3 ounces)
1 cup shredded carrot (about 3 ounces)
¼ cup shelled edamame
¼ cup seasoned rice vinegar
2 tablespoons roasted sesame oil (Kadoya brand recommended)
2 tablespoons canola oil
2 teaspoons honey
2 teaspoons roasted sesame seeds, white, black or a combination of both
1 (3-ounce) package ramen noodles, crushed and toasted (discard seasoning packet)
¼ cup thinly sliced green onions
¼ cup sliced almonds, toasted

Preparation

Place shredded cabbage, carrot and edamame in a large bowl.
Combine seasoned rice vinegar, sesame oil, canola oil, honey, and sesame seeds in a jar. Shake to combine ingredients.
Preheat toaster oven (or oven) to 325 degrees. Spread crushed ramen noodles on a foil lined baking sheet and toast for about 4 minutes. Watch closely so it doesn't burn.
Toast sliced almonds for 4 -5 minutes. If you use your oven, you'll have enough space to toast the ramen and almonds at the same time (on separate pans). The ramen and almonds should be slightly toasted with just a hint of golden color.
Add dressing to the cabbage mixture by the spoonful. Toss, then fold in ramen, green onions and almonds. Toss again and serve right away.

Dinner, Japanese, Lactose Free, Pork, Recipes, Sauces

Grilled Teriyaki Pork Tenderloin

May 5, 2016

Virtually anything grilled with Granny’s teriyaki sauce is terrific. Sometimes we grill tofu, sometimes chicken, occasionally fish, or in this case for the first time, pork tenderloin. It’s such an easy meal to whip up on a week night and leftovers are more than welcome the following day. Pork tenderloin is lean and because of its compact size, it cooks quickly which means dinner is on the table in no time. A side of Japanese rice and baby bok choy makes the perfect meal.

Place the sauce and pork in a bowl, or even better, a Ziplock bag. Refrigerate for a few hours, turning occasionally.

Use a gas or charcoal grill. This time we used our gas grill and started cooking over indirect heat (to about 95 – 100 degrees internal temperature) then finished over direct heat to 145 degrees, basting occasionally with sauce. Our favorite digital thermometer the Thermapen is essential for perfect doneness. This cooking technique is also known as the reverse sear. The traditional method is to sear the meat first and finish in the oven or on the grill over indirect heat. The reverse sear method prevents an over done “gray” rind and the meat cooks more evenly with a consistent doneness and color from edge to center. Voila! In less than half an hour our pork tenderloin is ready.

Grilled Teriyaki Pork Tenderloin

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Author: Kiyo Miller

Serves: 2 generous servings

Ingredients

1 pork tenderloin, about 1 pound
Granny's teriyaki sauce
Reserve ¼ cup sauce for basting pork
Save remainder for finishing as described below

Preparation

Trim pork tenderloin removing any visible fat and silver skin. Trim off the ends if they are very thin so that the pork tenderloin is of uniform size. The trimmings can be frozen for another meal (tacos!).
Place pork tenderloin in a Ziplock bag with ½ cup of teriyaki sauce. Seal bag and place in the refrigerator for 3 - 4 hours. Turn bag occasionally so the pork is well marinated.
When you are ready to grill the pork, remove it from the bag and discard marinade. Grill the pork by reverse sear method, basting occasionally with the reserved ¼ cup sauce, until the internal temperature reads 145 degrees on a digital thermometer.
Meanwhile, simmer the reserved teriyaki sauce in a saucepan over medium-low heat until the sauce becomes a bit thick and syrupy. Set aside.
Let pork rest for 5 minutes then slice into ½ inch pieces. Drizzle with teriyaki sauce and serve with rice and steamed bok choy.

Japanese, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Japanese Potato Salad

April 23, 2016

Japanese potato salad has much in common with the American version however it does have a few unique twists. The potatoes are crushed instead of cubed, and an assortment of vegetables are added such as cucumbers, carrots, onions, corn. Finely chopped ham and hardboiled eggs can also be combined in this wonderful potato salad. Occasionally I will add a handful of green peas. Many recipes call for Japanese Kewpie mayonnaise however my personal preference is to use regular mayonnaise. Either way, this is a delicious salad that everyone loves.

Japanese cucumbers are readily available at our local markets in Hawaii, however, if you don’t have access to them, any small, seedless cucumber works. Slice them very thin. I use my favorite Benriner mandoline.

I have made this salad without ham (top photo) and with ham below. Both are equally delicious.

Japanese Potato Salad

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Author: Kiyo Miller

Serves: 6 - 8

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 2" cubes
1 small carrot, peeled, cut in half lengthwise, and sliced into thin half moons (about 1 cup)
1 medium Japanese or other seedless cucumber very thinly sliced (about 1 cup)
⅓ cup thinly sliced sweet onion
½ teaspoon kosher salt
2 hardboiled eggs, finely chopped
½ cup thinly sliced ham, optional
¼ cup green peas, optional
2 teaspoons sugar
2 tablespoons rice vinegar
½ cup mayonnaise
salt and pepper

Preparation

Put the potatoes in a saucepan of cold, salted water and bring to a boil. Turn the heat down to maintain a gentle simmer and cook until the potatoes are soft, and easily pierced with a fork, 10 - 15 minutes. Drain potatoes in a colander.
Meanwhile, toss the thinly sliced cucumber and onion with ½ teaspoon kosher salt. Set aside for 10 minutes, then rinse gently and press out the liquid using a clean dish cloth or paper towels. This is an important step that will prevent your potato salad from becoming soggy.
Blanch carrots in boiling water for just a minute or two. The carrots should be al dente and still have a slight crunch. You may microwave the carrots in water if you prefer. Drain, pat dry and set aside.
Whisk rice vinegar with the sugar until it dissolves. Whisk in mayonnaise.
Place potatoes in a large, wide bowl and crush with a wooden spoon leaving a few small chunks for texture. Season potatoes with salt and pepper. Add mayonnaise mixture, vegetables, chopped egg, ham, and peas if using. Stir gently to combine all ingredients. Chill for an hour before serving.

Dinner, Fish, Japanese, Lactose Free, Recipes

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

August 29, 2015

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing This is one of the simplest and most delicious ways to prepare fresh sashimi grade ahi. The fish is coated with furikake, seared for just a few seconds on each side, and served with a flavorful dressing adapted from Nobu Matsuhisa’s original recipe.

Grapeseed oil has a clean light flavor. It emulsifies well which makes it perfect for salad dressings and homemade mayonnaise. If you don’t have grapeseed oil on hand, you may substitute it with canola oil.

Minced onion and a handful of other ingredients such as soy sauce and rice vinegar are mixed up in one bowl. That’s it!

There are many varieties of furikake. Some are flavored with dried salmon or ume, others have shiso or bonito mixed in with the dried seaweed. My favorite furikake is simply seaweed mixed with white and black roasted sesame seeds. It’s the best choice for this seared ahi recipe.

I lucked out and found a beautiful ahi block for a decent price while shopping at Foodland in Kahului. Other times I will splurge and buy fish at Whole Foods paying nearly twice the price. But when I have a craving, nothing stops me from telling the fishmonger to wrap it up!

We served the ahi over finely shredded greens with a side of Japanese rice and takuan.

Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

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Dressing adapted from Nobu Matsuhisa's recipe

Author: Kiyo Miller

Cuisine: Japanese

Serves: 2

Ingredients

Ahi:
1 block sashimi grade ahi, about ¾ pound
grapeseed or canola oil
kosher salt
freshly ground black pepper
furikake
Salad:
2 cups finely shredded salad greens, such as iceberg lettuce, carrots, cucumbers, red cabbage
Keep refrigerated until ready to use
Dressing: Makes ⅔ cup
½ cup packed finely minced sweet onion, rinsed in a sieve and drained well on paper towels
2 tablespoons + 2 teaspoons soy sauce
2 tablespoons + 1 teaspoon rice vinegar (not seasoned)
¾ teaspoon granulated sugar
1 teaspoon powdered mustard, such as Coleman's, mixed with water to make a paste
few grinds of fresh pepper
1 tablespoon + 1 teaspoon grape seed oil (or other mild flavored oil such as canola)
1 tablespoon + 2 teaspoons sesame oil

Preparation

Lightly coat the ahi with grapeseed or canola oil. Season the ahi with a little kosher salt and pepper. Sprinkle furikake on all four sides of the ahi, patting gently so furikake adheres to the fish.
Heat a non-stick skillet over medium-high heat with a teaspoon of oil. Once hot, sear ahi on all four sides just until the coating is lightly browned, about 1 minute total.
Set aside to cool, then slice into ⅓-inch pieces.
In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir until the sugar has dissolved. Mix in mustard paste and pepper. Add the minced onion and whisk in grapeseed and sesame oil.
Place sliced ahi over salad greens. Drizzle some of the dressing over ahi and salad greens just before serving. Leftover dressing is delicious drizzled over a tofu salad.

Dinner, Fish, Japanese, Recipes

Grilled Teriyaki Salmon

May 14, 2015

Teriyaki sauce is a staple ingredient in Island cuisine and most families have their own favorite version. My own favorite is my Granny’s teriyaki sauce. You might wonder why I think this teriyaki sauce deserves so much attention. As my mother noted years ago, “it’s the best!” The secret ingredient, folks, is the Sherry. You’ll need some decent Sherry, not the stuff you find on the grocery shelf labeled cooking sherry. Stay away from that! I prefer Hartley & Gibson’s Amontillado Sherry but you can use any medium-dry Sherry. Once you add it to the rest of the ingredients and stir everything together and take a whiff of the sauce, you’ll understand what I mean. I use the sauce for grilled tofu, chicken and meat sticks. It’s marvelous with salmon.

This is beautiful sauce. Sweet and salty with lots of green onions and a little kick of garlic. Most importantly, Sherry.

Grilled teriyaki salmon is uncomplicated but it will impress your guests. A quick soak in the sauce (in the same tray it came in) then off to the grill until it’s perfectly cooked, with some really nice grill marks to boot! Extra sauce drizzled over the salmon is a requirement. I can’t get enough of this sauce.

Grilled Teriyaki Salmon

Serves 6

Ingredients

3/4 cup granulated sugar

3/4 cup + 3 tablespoons soy sauce (Kikkoman recommended)

1/4 cup + 2 tablespoons Sherry (Hartley & Gibson’s Amontillado Sherry recommended)

1/4 cup + 1 tablespoon canola oil

4 medium garlic cloves, finely chopped

1/4 cup (or more) chopped green onions + extra for sprinkling over grilled fish

roasted sesame seeds (optional)

2 pounds salmon filet (left whole or cut into 6 equal sized filets)

Preparation

Combine the sugar, soy sauce and Sherry in a bowl or large measuring cup. Stir to dissolve the sugar completely. Stir in oil, garlic and green onions.

Pour a small amount of the sauce under and over the fish. Refrigerated for 1 hour, turning fish after 30 minutes.

Meanwhile, gently simmer the remaining sauce in a small saucepan over medium low heat until the sauce thickens, about 10 – 15 minutes. Watch closely and adjust the heat if the sauce starts to boil as it may burn. Set aside.

Prepare gas or charcoal grill for medium high heat. Be sure to clean the hot grill grates and oil them well. Place fish directly over heat source and cover. For a moist, slightly pink interior, cook on each side 3 – 4 minutes or until an instant read thermometer registers 125 – 130°. If you prefer fully cooked salmon, leave it on the grill until it registers 140°. For professional grill marks, give the fish a quarter turn after 2 minutes.

Remove fish to a platter and drizzle with some of the reserved teriyaki sauce. Scatter sliced green onions over the fish and sprinkle with roasted sesame seeds if using. Serve extra sauce on the side.

Beef, Dinner, Japanese, Lactose Free, Recipes

Seared Filet Mignon with Sautéed Shallots & Shiitake Mushrooms

March 22, 2015

Umami = Deliciousness. The New Yorker’s March 2015 article: You Think You Know Umami describes it in two sentences: “That deep, dark, meaty intensity that distinguishes seared beef, soy sauce, ripe tomato, Parmesan cheese, anchovies, and mushrooms, among other things. It hits the back of your throat and leaves you craving more.” This simple dish is all about umami. Steak, seared and served with shiitake mushrooms, shallots and soy sauce. That’s it. Simple and delicious.

Mana Foods in Paia is my favorite market. Their shelves are stocked full of goodies and hard to find items (for residents of Maui) such as Muscovado sugar, Einkorn flour, specialty vinegars, oils and more. Particularly superb is their produce department. It is well stocked with many fresh locally grown products, including the best selection of fresh mushrooms here on Maui. Beautiful golden chanterelles are hard to find here but Mana has them when they are in season. They even sell fresh fava beans! Gorgeous shiitakes are always available at Mana.

The mushrooms and shallots are sliced thin and quickly sautéed for a few minutes. Soy sauce will be added to the mushrooms just before they are served.

Seared Filet Mignon with Sautéed Shallots & Shiitake Mushrooms

Adapted from Linda Furuya’s San Francisco Chronicle article

Serves 2

Ingredients

2 teaspoons canola oil (or other neutral oil)

1/4 cup thinly sliced shallots

8 – 10 (about 6 ounces) medium-size shiitake mushrooms, stems removed, sliced thin

2 teaspoons olive oil

1 filet mignon (about 8 – 10 ounces 1 1/2″ thick) sliced into two 3/4″ thick medallions

3 tablespoons low-sodium soy sauce

Preparation

Heat the canola oil in a skillet over medium-high heat. Add shallots and mushrooms, and sauté until soft, about 5 minutes. Remove and set aside.

In the same skillet, heat the olive oil over medium-high heat. Season the steak with a little kosher salt and freshly ground pepper. Add the steak to the pan and sear on each side for about 2 – 3 minutes, or enough to leave the insides pink and juicy. Remove steak from the heat, but leave the juices in the pan.

Lower the heat to medium. Return the mushrooms and shallots back to the skillet to warm gently. Once heated, remove the skillet from the heat, add soy sauce and stir until mushrooms and shallots are well coated.

Cut the steak into thin slices and scatter the mushroom mixture over and around the meat. Serve with steamed rice.

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Crunchy Cabbage & Ramen Noodle Salad

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Grilled Teriyaki Pork Tenderloin

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Japanese Potato Salad

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Furikake Seared Ahi Salad with Nobu Matsuhisa Style Dressing

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Grilled Teriyaki Salmon

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Seared Filet Mignon with Sautéed Shallots & Shiitake Mushrooms

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