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.

Oven Baked Chicken Drumsticks

6 chicken legs (drumsticks)
Salt, pepper, garlic powder to taste

Preheat oven to 425. Pat dry the chicken legs. Place chicken on a greased sheet pan (elevated on a rack, if possible). Season with salt, pepper, and garlic powder. Bake in preheated oven for 40-50 minutes, until chicken reaches 185 F.

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.

Oven-Baked Chicken Wings

12-14 chicken wings
garlic powder and onion powder

1/4 c butter
1/4 c hot sauce (Frank's)
garlic powder

Preheat oven to 400 degrees. Rinse wings and pat dry. Place wings on a wire rack which is seated over a cookie sheet. Season wings with garlic and onion powder. Bake in preheated oven for 45 minutes. Combine butter, hot sauce, and garlic powder in a small saucepan over medium heat until butter is melted and sauce is combined. Toss wings with sauce and return wings to the wire rack and return to oven. Decrease temperature to 350 degrees and continue baking 10-15 minutes. Remove from oven and toss wings in sauce again.

TIP: Try the sauce from Asian Chicken Wings if you don't like hot wings

Chicken Strips

1 lb chicken breast tenders
1 egg
1/4 c. buttermilk
1/2 c flour
3/4 tsp garlic powder
3/4 tsp pepper
1/4 tsp paprika
1/4 tsp salt

Heat oil in deep fryer to 375 degrees (or heat oil in frying pan). Whisk egg and buttermilk in one bowl. In another bowl, mix flour and remaining ingredients. Dip chicken tenders into egg, then coat with flour. Fry in deep fryer for 6-7 minutes (or in frying pan for 2-3 minutes on each side).

TIP: If desired, can dip each piece of chicken twice to make the chicken strips more crunchy.
TIP: You can substitute regular milk for buttermilk (or add a little vinegar to the milk to make it more like buttermilk).

Mochiko Chicken

2 TBSP mochiko flour
2 TBSP cornstarch
2 TBSP sugar
2 TBSP soy sauce
1 clove garlic, minced
1/2 inch piece of fresh ginger, grated
2 TBSP thinly sliced green onions
1 egg, beaten
1 lb boneless chicken thighs
oil for frying

Combine all ingredients except chicken thighs and oil for frying. Mix until smooth (should be the consistency of pancake batter). Cut chicken thighs into 1-2 inch cubes/pieces. Allow chicken to marinate in batter for 4 hours (or overnight). Heat oil (about 1/4 to 1/2 inch deep) in frying pan over medium-high heat. Fry chicken in small batches until deep golden brown on both sides.

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.

Easy Eggplant Pizza

1 medium eggplant, thinly sliced
1 TBSP olive oil
salt, pepper, garlic powder to taste
1/3 c shredded parmesan cheese
1/3 c tomato sauce (or pizza sauce)
1/2 c shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease 1-2 baking sheets. Lightly coat eggplant slices with olive oil and season with salt, pepper, and garlic powder. Place in a single layer on the baking sheet. Bake for 5 minutes. Flip the eggplant slices over and top with parmesan cheese. Bake an additional 5 minutes. Spread a small spoonful of tomato sauce on each eggplant slice and then top with mozzarella cheese. Bake an additional 5 minutes or until cheese is bubbly.

TIP: Slice the eggplant about 1/8-1/4 inch thick
TIP: If you want to get the cheese golden brown, you can broil on high for 1-2 minutes at the end.

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.

Crustless Broccoli Quiche

1 TBSP oil
1/2 onion, chopped
2 cloves garlic, minced
10-15 white mushrooms, sliced
1 c broccoli pieces
4 eggs
1 c mozzarella cheese
1 c swiss cheese
1/4 tsp salt
1/8 tsp black pepper
dash Tabasco

Preheat oven to 350 F and lightly grease a 9" pie pan.
Heat oil in frying pan over medium heat. Stir-fry onion, garlic, mushrooms for 2-3 minutes. Add broccoli and cook until softened.
Beat eggs in large bowl. Add cheeses, salt, pepper, tabasco. Stir in onion, garlic, mushroom and broccoli mixture.
Pour into greased 9" pie pan.
Bake 30 minutes at 350 F. Cool 10 minutes before serving.

Corned Beef & Cabbage

3 lb. corned beef brisket, with spice packet
1/4 c. brown sugar
4 cloves garlic, sliced
1 (12 oz) can/bottle Guinness

2 med potatoes, peel and diced
12 baby carrots
1/4 head of cabbage

Preheat oven to 300.
Place corned beef brisket with it's juices into a large baking dish. Sprinkle spice packet on top of brisket.
Sprinkle brown sugar over brisket, and lay garlic slices on top of brisket. Gently pour Guinness over and around corned beef.
Cover with lid or aluminum foil and bake for 4 hours at 300. Turn the brisket over every hour or so.
One hour before the brisket is done, add the potatoes, carrots and cabbage to the baking dish around the corned beef.
Remove pan from oven, and remove corned beef from the pan. Place corned beef on a plate and cover with aluminum foil for about 5-10 min - this will make the brisket easier to slice. Slice brisket against the grain and serve with the vegetables.

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.

Taco Meat Seasoning

2 tsp corn starch
2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp beef bouillon granules
1/8 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp sugar
1/8 tsp black pepper
1/8 tsp oregano

1/2 pound ground beef
1/2 onion, diced
1/2 c. water

Mix all spices together.
Cook ground beef and onion in a frying pan over medium heat until beef is browned. Drain excess fat.
Sprinkle spice mixture over meat. Add water slowly. Stir and cook until thickened (about 5-10 min).

Chicken & Pesto Pasta

2 chicken breast halves
2 tbsp Italian dressing
8-10 mushrooms, sliced
1/4 c. chicken broth
1/8 c. sun-dried tomatoes
1 clove garlic, minced
dash of crushed red pepper
1/4-1/2 c. pesto
2-3 tbsp feta
8 oz. spaghetti or pasta, cooked

Cut chicken breast halves into bite-sized pieces. Pour Italian dressing over chicken and let it marinate while you slice mushrooms and sun-dried tomatoes, and mince garlic.
Heat frying pan over medium heat. Add chicken and dressing to the pan along with garlic, mushrooms, crushed red pepper and sun-dried tomatoes (with some of the oil from the sun-dried tomatoes). Cook until chicken is brown (about 10 min).
Add chicken broth to pan and heat until boiling. Turn heat to low. Stir in pesto.
Stir spaghetti into pesto sauce. Serve with feta sprinkled on top.

TIP: White wine, or a combo of wine and broth can be substituted for the chicken broth.
TIP: For more flavor, try sun-dried tomato and basil flavored feta.