Japanese Cabbage Rolls

1 head cabbage
1 lb ground pork
6 mushrooms, finely chopped
1 carrot, finely chopped
1/2 medium onion, finely chopped
1/2 tsp salt
1/4 tsp pepper

4 cups chicken broth
1-2 tbsp soy sauce

Boil water in large pot. Cut core out of cabbage. Put whole cabbage into pot of water and boil 5-10 minutes until leaves begin to peel off. Mix pork, carrots, mushrooms, onion, salt and pepper in a large bowl. Wrap pork mixture in cabbage leaves. Place in bottom of large saucepan, and cover with broth and soy sauce. Simmer 40-50 minutes until pork is fully cooked.

Jello with Mandarin Oranges (Mikan Jelly)

2 cans of mandarin oranges in light syrup (15 oz each)
1/2 c boiling water
1 pkg unflavored gelatin
(water)

Place gelatin in a bowl and add a small amount of water (just enough to cover the gelatin). Let gelatin sit for 5 minutes. Add boiling water to the gelatin and stir well to dissolve gelatin completely. Add the two cans of mandarin oranges in light syrup (do not drain the syrup from the oranges), and stir until mixed. Refrigerate until set (about 2 hours).

Ketchup Spaghetti (inspired by Japanese Neapolitan Spaghetti)

2 TBSP butter
8 oz of white mushrooms, sliced
~1/4 pound of ham, cubed (or 2 hot dogs or sausages, sliced)
2 cloves garlic, minced
1/2 tsp garlic powder
1 tsp onion powder
5-6 TBSP ketchup
1 tsp Worcestershire sauce
~3 TBSP of pasta cooking water
8 oz of spaghetti
salt and pepper to taste
Parmesan cheese for topping

Boil 8 oz of spaghetti as directed on package. While spaghetti is boiling, saute mushrooms in butter. Once mushrooms are softened, add ham and garlic and saute for 1-2 more minutes. Add the garlic powder, onion powder, ketchup, Worcestershire sauce. Once spaghetti is cooked, add it to the frying pan with the sauce and toss to coat. Add pasta cooking water to thin out the sauce. Season with salt and pepper if needed. Serve topped with Parmesan cheese.

TIP: Can add onion and bell pepper to make it healthier.

Japanese Fried Chicken (Karaage)

1 lb boneless chicken thighs
3 TBSP soy sauce
1 TBSP sake
1 inch piece of fresh ginger, grated
about 1/2 c potato starch
oil for frying
couple drops of sesame oil, optional

Cut chicken thighs into 1-2 inch cubes/pieces. Mix chicken, soy sauce, sake and ginger, and marinate for about 30 minutes. Heat oil in frying pan over medium high heat (or heat in deep fryer to 350 degrees) - add a couple of drops of sesame oil to add extra flavor, if desired. Toss potato starch with the chicken (use enough potato starch to coat the chicken). Fry in small batches until deep golden brown.

TIP: Can substitute corn starch for the potato starch.
TIP: If marinating more than 30 minutes, use less soy sauce (about 2 TBSP).

Japanese Braised Pork Belly (Buta no kakuni)

1 lb pork belly (or boneless country-style ribs)
2 TBSP sugar
1" piece of fresh ginger, grated
1 star anise (optional)
3 TBSP soy sauce
3 TBSP sake
2 c water

Heat heavy sauce pan over medium high heat. Cut pork belly into 1-2 inch cubes. Brown pork belly cubes on all sides (no need for oil). Once all sides are brown, add sugar and stir to coat meat with sugar and allow the sugar to caramelize. Add the rest of the ingredients and bring to a boil. Lower heat and simmer for about 3 hours, turning occasionally, until pork is very tender.

Asian Crispy Dry-Fried Chicken Wings (San Tung attempt)

For the wings:
Oil for deep frying
2 c corn starch
1 1/2 c water
3 lbs chicken wings (about 24)
salt & pepper

Preheat oven to 200 degrees. Heat oil to 350 degrees in deep fryer or dutch oven. Rinse wings and pat dry with paper towels. Season with salt and pepper. Place 1/2 c cornstarch in a bowl. In another bowl mix together remaining 1 1/2 c cornstarch with 1 1/2 c water.  Dredge 6-8 wings at a time into the cornstarch and then into the water/cornstarch mixture (be sure to stir the water/cornstarch mixture before dipping because the cornstarch will settle to the bottom of the bowl). Fry the first batch of 6-8 wings for 5 minutes at 350 degrees. Remove wings and let sit on wire rack (put paper towels under the rack) for 5 minutes. While the first batch rests, prepare and fry the second batch of 6-8 wings. After the second batch has been fried, return the first batch to the fryer for 5 more minutes. Drain on wire rack and then place pan in the oven to stay warm.  Return the second batch to the fryer for 5 more minutes. Repeat until all wings have been cooked. Each batch will be fried for a total of 10 minutes with a 5 minute rest period in the middle.

For the sauce:
3 TBSP soy sauce
1/2 c sugar
1/4 c water
3 cloves garlic
1 TBSP rice vinegar
1 tsp fish sauce
1/4 tsp siracha (or more if you like it spicy)
1/4 tsp garlic powder
1/4 tsp onion powder
Dash black or white pepper
Cilantro and green onions to garnish

In a small saucepan, combine all ingredients (except cilantro and green onions) and cook over medium heat until thickened. Toss the wings in sauce and garnish with cilantro and green onions.

Shrimp & Broccoli (or Asparagus) Stir-Fry

1 head broccoli or 1 bunch of asparagus
1 dozen shrimp
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 clove garlic, minced
1 tsp sugar
1 tbsp sake (or wine)

Cut broccoli (or asparagus) into bite-sized pieces and boil for 3 min. Drain, but reserve 1 tbsp of liquid.
Heat vegetable and seasame oil in pan over med heat. Add shrimp and saute 3-5 min.
Add broccoli (or asparagus), reserved liquid, ginger, soy sauce, garlic, sugar and sake. Cook about 5 min more.

Japanese Style Taco Rice

1 c cooked white rice (leftovers are good)
1/4 c. taco meat
2 tbsp salsa
1/4 c. shredded cheese
Optional: chopped lettuce, chopped tomatoes, sour cream.

Layer rice, taco meat, salsa and cheese in a bowl or tupperware container. Heat in microwave.
Top with lettuce, chopped tomatoes and sour cream, if desired.

Hong Kong Style Egg Tarts

Puff pastry:
1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/8" thick.
Cut into 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.

Egg filling:
1/3 c. sugar
3/4 c. water
5 eggs, beaten
1 tsp vanilla extract
1/2 c. canned evaporated milk

Preheat oven to 400.
Boil water and sugar until sugar dissolves. Cool completely.
While the water/sugar mixture cools, place 12 circles of puff pastry dough into 12 muffin cups.
Once water/sugar mixture is cool, add eggs, vanilla and evaporated milk and stir well.
Pour egg mixture into pastry shells.
Bake about 30 min at 400 (or until crust is brown).
Cool about 10 min in muffin pan. Remove tarts from pan and cool completely on a wire rack. Serve chilled or at room temp. Refrigerate any leftovers.

TIP: If you don't have evaporated milk, try whole milk, or 1/3 c. powdered milk mixed with enough water to make 1/2 c.
TIP: Pre-made puff pasty or pie crust can be used instead of making the puff pastry.