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Okonomiyaki

Eggs are extraordinary things. I often marvel at the fact that eggs are used in so many different types of food and cuisines. You can separate egg whites from egg yolks, whip them up and they become soufflés. Stir-fry them with some tomatoes, and they become an iconic Chinese dish. You can even make pancakes from JUST eggs and bananas.

Today I decided to make something I’ve had once or twice in pseudo Japanese restaurants. They’re usually giant and covered in mayonnaise; I went for a slightly healthier approach!

Ingredients:

  • 3 eggs
  • 1/5 cup of all purpose flour
  • 1/4 of a cabbage, finely shredded/chopped
  • 3 stalks of green onions, finely chopped
  • 3 strips of bacon
  • 1 teaspoon of sesame oil
  • 1 teaspoon of soy sauce
  • 1 teaspoon of salt
  • Oil for cooking

Tips:

  • The egg mixture will not completely integrate with the cabbage, so when you put the mixture into the frying pan, make sure to use a spoon so you can get enough egg mixture for each pancake.
  • This makes about 6 – 7 pancakes; the recipe can easily be adjusted to make more or fewer!
  • Don’t crowd the pancakes in the pan.
  • You may need to add oil before each batch.

How to serve:

  • I like it with a light soy-based sauce!

Directions

  • Heat up a pan and place your bacon pieces in the pan.
  • Cook the bacon until crispy; set aside in a bowl.
  • Chop or shred your cabbage.
  • Cut the bacon into small pieces.
  • Beat the eggs, and then combine the shredded cabbage, bacon and all other ingredients in a mixing bowl; mix well.
  • Heat up oil in a pan.
  • Grab one handful of mixture and place in the pan; flatten the mixture into a pancake looking shape in the pan.
  • Fit as many as 4 into the pan (3 if you’re nervous)
  • Flip and cook the pancakes until both sides are golden brown.
  • Ready to serve!

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Potstickers

I was lucky enough to spend New Years with my family in China! And this is one of my favorite family/friends activities because what is more fun than collaborating to make something delicious and addictive!?

I will say that you’d need to have some experience wrapping a dumpling or potsticker for this recipe since I didn’t put very specific instructions on the wrapping portion.

Ingredients:

  • 2.5 cups of all purpose flour
  • 1 cup of water
  • 2 pound of pork (80 – 90% lean)
  • 3 cups of super finely chopped cabbage
  • 3 tablespoons of minced ginger
  • 3 teaspoons of salt
  • 2 teaspoon of brown sugar
  • 2 – 3 tablespoons of soy sauce
  • 3 tablespoons of rice wine
  • 1 tablespoon of cornstarch
  • 1 tablespoon of chopped green onions
  • Oil for pan-frying

Tips:

  • Squeeze as much water out of the cabbage as possible.
  • The recipe calls for making your own wrappers so you will need a rolling pin; you can definitely just buy your own wrappers.
  • The actual wrapping of the dumpling can be pretty freestyle because it will taste good regardless.

How to serve:

  • You can eat them as is or with some soy sauce and sliced ginger.

Instructions

  • Finely chop your cabbage; set it aside in a bowl and sprinkle 1 teaspoon of salt.
  • Wait 20 minutes and squeeze all of the water out of the cabbage one handful at a time.
  • In a mixing bowl, combine pork, the rest of the salt, brown sugar, soy sauce, cornstarch, rice wine, cabbage, green onions, and minced ginger; mix well.
  • In another mixing bowl, combine the water and the flour.
  • Mix slowly with chopsticks until a little bit crumbly.
  • Then use your hands to roll the mixture into a dough.
  • Cover the dough with a moist towel and rest for 1 hour.
  • Roll the dough into a long strip of about 1-inch diameter, and cut the strip into 1 inch each.
  • Use the center of your palm to first flatten each piece.
  • Use the rolling pin to roll the pieces into flatter circles; do this by holding the outer edges of the dough pieces and turning them as you roll. You should end up with a thicker middle than edge.
  • Once you have the flattened wrappers, you’re ready to wrap!
  • Hold the wrapper flat in your hand, place about 1-cube-inch of filling into the wrapper (depending on how big your wrapper is).
  • Pinch the wrapper sides together in the very middle and make folds from the outside inwards.
  • Once you have your potstickers, heat up some oil in a flat pan.
  • Place your potstickers neatly in the pan and pour 1/4 cup of water into the pan.
  • Place a lid on your pan until you see steam come out of the sides of the pan.
  • Open the pan and wait for the bottom of the potstickers to form a golden crust.
  • (Optional) Turn the potstickers over to brown the other side.
  • Take them out of the pan.
  • Read to Serve!

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Beef noodle soup

This is the recipe that started it all.

In this cold weather, I find so much comfort in cooking this delicious and addictive bowl of beef noodle soup. There are so many different cultures that make this dish in so many varied ways, but what I love about it is just that no matter how you make it, it is a dish full of effort, time, and love! In that way, I strive to approach life in the same way that I make this soup.

Ingredients:

  • 3 pounds of beef shank
  • 1 yellow onion, sliced or diced
  • 2 tomatoes, eighth-ed
  • 1 head of garlic, smashed
  • 1 full piece of ginger, sliced into very thin slices
  • 6 star anises
  • 6 dried chili peppers
  • 6 stalks of green onions, chopped into 1-inch pieces
  • 4 tablespoons of spicy doubanjan
  • 1 tablespoon of brown sugar (or rock sugar)
  • 2 tablespoons of oil for cooking
  • 2/3 cups of dark soy sauce
  • 1/3 cup of light soy sauce
  • 2/3 cups of rice wine
  • 6 bay leaves
  • 2 teaspoons of black pepper
  • Noodles (go with the any kind that you really like)
  • 6 stalks of bok choy, washed and boiled
  • Green onions for garnish

Tips:

  • If you and your family don’t like things spicy, you can substitute the spicy doubanjan with regular doubanjan.
  • Peeling the tomato beforehand will make your soup peel-free. Gives this dish a nice touch!
  • This dish is not a quick one and best done over the course of one whole day in a therapeutic fashion. 🙂

How to serve:

  • You’ll put the noodles in a bowl with the boiled bok choy and then pour the beef soup with pieces of beef into the soup.

Directions:

  • Put the shanks, 2 stalks of chopped green onions, 2 star anises, and the beef shanks in a large pot of water and bring to boil. Cook for 7 minutes.
  • Put the shanks into an ice water bath and then take them out. Slice them into slightly less than 1-inch thick pieces and set them aside.
  • Chop the onions, tomato and place them into separate bowls.
  • Chop the garlic, ginger and the rest of the green onions and put them into a bowl with the rest of the star anises, dried chili peppers.
  • Heat the pan up with oil and put in the doubanjang; stir fry until fragrant.
  • Put in the contents of the bowl; stir fry for a 3-4 minutes on medium/low heat.
  • Add the onions and stirfry for another 2-3 minutes.
  • Place the beef into the pan and put in the light soy sauce, dark soy sauce, along with the rice wine and the sugar; stir fry for 3-4 minutes on medium/low heat.
  • Add tomatoes and cook for 7 minutes on medium/low heat.
  • Prepare a large pot and pour the contents into it, then pour enough water into the pot so that the water is about 2 inches above all of the contents.
  • Cook forever (just kidding, minimum 2 hours, but 4-5 is better)
  • While cooking, make sure to maintain a slow simmer.
  • When it’s time to serve, prepare the noodles and the bok choy and put them into the bowls.
  • Carefully use tongs to put two pieces of beef shank in each bowl and then pour the soup into each bowl.
  • Chop up some green onions diagonally and garnish each bowl.
  • Ready to serve.

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Oven-fried chicken

At some point in my life, I might get myself an air fryer, but until then, it’s the oven for me! This recipe has all of the flavor of actual fried chicken without the fuss and the oil. Whoever invented the idea of oven-frying anything is a genius.

Ingredients:

  • 6-7 pieces of mixed chicken drumsticks and thighs (skin on)
  • 2 tablespoons of salt
  • 2 tablespoons of pepper
  • 1 tablespoon of chili powder
  • 1 tablespoon of garlic powder
  • 2 cups of flour
  • 1 cup of Panko breadcrumbs
  • 1 cup of Italian breadcrumbs
  • 3 eggs
  • Butter (optional)

Tips:

  • A meat thermometer can come in very handy when you’re trying to see if the chicken is fully cooked.
  • You’ll need a cookie sheet and a baking rack.

How to serve:

  • I like to serve this with Zoodles, rice, and scrambled eggs from the left over eggs.
  • You can also serve it with the traditional mashed potatoes and coleslaw.

Directions:

  • Place the chicken, 1 tbsp of salt, pepper, and garlic powder, and 1/2 tbsp of chili powder in a bowl and mix well.
  • Marinate overnight.
  • Prepare a shallow bowl and put the flour in with the rest of the salt, pepper, garlic powder, and chili powder.
  • In another, beat the three eggs.
  • In another bowl, pour in the Panko and Italian breadcrumbs.
  • Preheat your oven to 375 degrees.
  • Working piece by piece, dredge the chicken in the flour, eggs, and breadcrumbs. Press down in the breadcrumbs mixture to ensure that the piece is thoroughly covered.
  • Place the pieces on the cooling rack, which should be laid on top of the cookie sheet.
  • Cut off little pieces of butter and place them on top of each piece.
  • Bake in the oven for 45-50 minutes.
  • Test the chicken with a meat thermometer to make sure it’s at least 165 degrees.
  • Cool the chicken for 5-7 minutes.
  • Ready to serve.

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Kalbi (Korean short ribs)

Who doesn’t love grilled Kalbi?

I do these ribs slightly differently than the traditional Korean way. There isn’t any fruit marinating involved and I try to make it less sweet than normal. For a dinner party, I’d splurge and get the slightly more expensive/better quality meat; you want it really marbled!

Ingredients:

  • 2 pounds of Korean short ribs
  • 1 tablespoon of salt
  • 1 big apple, grated
  • 2 tablespoon of soy sauce
  • 4 tablespoons or rice wine
  • 1 tablespoon of corn flour
  • 1 tablespoon of oil for cooking

Tips:

  • Don’t skimp on the marinating time.
  • You’ll need to grill or fry on the pan in batches.

How to serve:

  • With rice or ban-chan.

Directions:

  • Cut each Kalbi strip into three pieces (1 bone per piece) and place it into a large bowl.
  • Season with: salt, grated apple, soy sauce, and corn flour and 2 tbsp of rice wine in that order.
  • Make sure to distribute all of the ingredients evenly on each piece of meat by mixing it very very thoroughly.
  • Cover and marinate for 2 hours or overnight.
  • In a frying pan or cast iron, heat up oil.
  • Place the Kalbi into the pan to grill.
  • Grill until both sides are a golden darkish brown; work in batches.
  • Ready to serve.

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Eggplant stir-fry

There is nothing fancy about this dish but I eat it a lot because it checks off all the boxes: Protein? Check. Fiber/healthy-ish carb? Check. Flavor? Check.

Ingredients:

  • 1 eggplant cubed
  • 1/4 of an onion (chopped)
  • 3 cloves of minced garlic
  • 1 stalk of chopped green onions
  • 3 slices of minced ginger
  • 1 tablespoon of fermented black beans (optional)
  • 2 oz of ground pork (optional)
  • Salt to taste
  • 1 tablespoon of soy sauce
  • 1/2 cup of water
  • 1 tablespoon of canola oil

Tips:

  • I don’t actually cube my eggplant, I do it  滚刀块, which basically roughly translates to “cutting diagonally into chunks.” This exposes the most surface area of the inside of the eggplant. (I think.)

How to serve:

  • You can serve it with rice but I like to eat it on its own.

Directions:

  • Heat up a non-stick pan and place the ground pork into the pan.
  • Flatten the ground pork and try to separate it into little pieces.
  • Throw a pinch of salt and very little soy sauce into the ground pork once it starts to brown.
  • Place the chopped onions into the pan with the meat and stir-fry until fragrant.
  • Set the meat and onions aside.
  • In the same pan, heat up the canola oil.
  • Place the eggplant into the plan and stir-fry until you start to see it browning a little bit.
  • Put in half of the allotted water and cap the eggplant to allow it to cook and soften.
  • Open the cap and throw in the rest of the water, green onions (reserve a few pieces of the very green ones for garnish later), ginger, and garlic and then immediately cap it again. (Now would also be a good time to add in the fermented black beans.)
  • Wait about 1-3 minutes.
  • Open the cap and toss the eggplant around; at this point, the eggplant should be tender.
  • Add in salt the soy sauce and toss for another 1 minutes.
  • Put the dish into a bowl and garnish with the green green onions.
  • Ready to serve.


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Chinese egg pancakes

This is the sort of food you find at one of the stands right by your home in China. When I was in elementary school and living in China, I’d run downstairs every morning to get an order of these and bring back upstairs to eat with my parents.

Ingredients:

  • 1/2 cup of all-purpose flour
  • 2 eggs
  • 1/3 cup of water
  • Salt to taste
  • Green onions
  • Canola oil for cooking

How to serve:

  • You can put pork sung in it and roll it up to eat.
  • As a snack!

Directions:

  • Chop the green onions.
  • Mix the egg and water together well in a bowl.
  • In a separate bowl, sift the flour into it.
  • Add the egg into the flour bowl and mix well.
  • Add the salt and green onions and mix well again.
  • Heat up canola oil in a non-stick pan.
  • Pour 1/3 cup of the mixture into the heated pan and move the pan around to create a circle. Cook for about 1 minute and flip to cook another 1 minute.
  • Repeat this until you have no more mixture.
  • Ready to serve.

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Ribeye

When I first started making steak, I thought, “How hard could this be?”

I was very wrong. I’ve done the reverse-sear (where you bake the ribeye in the oven and then sear it). I’ve attempted the put-it-on-the-cast-iron-BUT-DON’T-TOUCH-IT. I’ve tried just searing it, just baking it, basting, no basting, meat thermometer, or just poking. And after many trials and errors and attempting different ways of making the ribeye, I’ve finally found a go-to.

Ingredients:

  • The finest ribeye you can find (1.25 inch thick)
  • Salt and pepper
  • 3 cloves of garlic
  • 2 sprigs or fresh rosemary
  • 2 tablespoons of butter

Tips:

  • If you dislike butter, like my best friend (why), this recipe works just fine with olive oil!
  • If your steak is a bit thicker or thinner, you can adjust the cooking time.
  • Definitely use fresh rosemary.
  • User a timer for the two-minute sagas.

How to serve:

  • I love it with zucchini, but you can serve it with any old standby such as mashed potatoes, seasonal veggies, or a salad.

Directions:

  • Make sure the steak is FULLY defrosted. It should soft to the touch.
  • Pat the steak as dry as you can; the more moisture you have in the steak, the more you have against you in achieving the perfect crust.
  • Season the steak generously both sides with salt and pepper, and don’t forget the tops and bottoms of the steak as well.
  • Heat up 1 tablespoon of butter in your cast iron and wait for it to get smoking hot.
  • Place your steak into the cast iron once hot enough and cook this side for 2 minutes.
  • Flip to the other side and cook for another 2 minutes.
  • Flip the steak and cook for 2 minutes
  • During this 2 minutes, add in the other tablespoon of butter, the garlic and the rosemary during
  • Baste.
  • By now, your steak should have been cooking for 6 minutes total. Flip it over again, cook for another 2 minutes while basting.
  • If your steak is on the thin side, it should now be a nice medium rare pink and you’re done.
  • If your steak is on the thicker side, flip it over and cook for another 2 minutes while basting.
  • Remove your steak from the cast iron and rest for 10 minutes.
  • Ready to serve.

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Rotisserie chicken rice soup

I came home tonight to a very sick siggy otter, which called for this very comforting dish for dinner. I definitely feel like he got notably better after eating it.

Ingredients:

  • 1 rotisserie chicken
  • 4 cups of organic chicken broth
  • 3 cups of water
  • 1 cup of diced celery
  • 1 cup of diced carrots
  • 1 chopped yellow onion
  • 3 cloves of garlic
  • 1 cup of raw rice
  • 1 tablespoon of oregano
  • Half to 1 tablespoon of salt
  • 2 teaspoons of black pepper
  • 1 teaspoon of thyme
  • 2 bay leaves
  • 1 tablespoon of olive oil

Tips:

  • If I had more time, I would have made my own broth. But if you have 1 hour or less, this is a great go-to.
  • Go for a lower sodium organic chicken broth.
  • Go light on the salt while cooking because you can always add more salt and pepper into your own bowl.

How to serve:

  • To a sick siggy otter.

Directions:

  • Work on the rotisserie chicken:

    1. Separate and tear the meat into large pieces. (Keep the thighs, wings and drumsticks bone in)
    2. Separate the white and dark meat.
    3. You should have three groups: bone in dark meat, white meat, and chicken bones.
  • Chop the garlic, carrots, onions, and celery.
  • In a pot, heat up the olive oil.
  • Add the garlic and onions; cook until fragrant.
  • Add the carrots and celery; cook until a little bit translucent.
  • Add in the chicken bones, chicken broth and water; put the cap on and bring it to a simmer.
  • Add in the oregano, thyme, a little bit of salt, and black pepper; put the cap on and simmer for 20 minutes.
  • Add in raw rice and bring to a boil; then simmer for 20 minutes.
  • Take the chicken bones out of the mixture.
  • Add in the bone in dark meat you had set aside. Cover and simmer for 10 minutes.
  • Add more salt and pepper to taste.
  • Ready to serve.


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Chinese spare ribs

Funnily enough, I don’t see this dish in Chinese restaurants at all. But actually, there is really no other dish that reminds me more of my childhood in China.

Ingredients:

  • 1 -2 pounds of spare ribs
  • 3 pinches of salt
  • 1 tablespoon of soy sauce
  • 2 pinches of brown sugar
  • 1 teaspoon of corn starch
  • 2 tablespoons of rice wine
  • Garlic
  • Ginger
  • Green onions
  • 2 star anises
  • 4 dried chili peppers
  • 1 tablespoon of fermented black beans
  • Laoganma (optional)

Tips:

  • Marinating this dish will definitely make it better, but it tastes great if you don’t marinate it too.
  • I like to save some rice wine, soy sauce and brown sugar for when I actually cook it in the pan instead of using all of the ingredients in the marinade. But it works both ways.

How to serve:

  • Best with rice!

Directions:

  • Mince the garlic.
  • Mince the ginger.
  • Dice the green onions.
  • In a large mixing bowl, put in spare ribs, salt, brown sugar, soy sauce, corn starch, and rice wine (mix the spare ribs each time you put something new in).
  • Let marinate for at least 30 minutes or overnight.
  • In a pan or wok, add the star anise, chili pepper and the fermented black means; stir-fry til fragrant.
  • Add in the spare ribs; don’t worry about crowding.
  • Brown each side for a few minutes.
  • Add in garlic, ginger and part of the green onions.
  • Add a little bit of water and put the lid on the pan.
  • Cook for at least an hour.
  • Open the lid every 10-15 minutes to stir, adding in more soy sauce, brown sugar and rice wine (and water) with each stir.
  • Garnish with the rest of the green onions.
  • Ready to serve.