Tag: East Asian

Sesame Noodles with Cucumber and Nori

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I’m always finding ways to sneak in nori into my meals. Avocado toast? Sprinkle some nori. Dumpling soup? Stir in some nori. Summery noodles? Nori, of course.

Cold sesame noodles with cucumber and nori
Ingredients:
  • 4 packages dried ramen (about 12 ounces total)
  • 4 Persian cucumbers
  • 1/2 teaspoon salt
  • 1 cup dried nori seaweed, torn into small 1-inch pieces
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sesame oil
  • Zest of 1 Meyer lemon
  • 1/2 cup tahini
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons sugar
  1. Slice cucumbers into thin rounds, then sprinkle with 1/2 teaspoon salt. Allow to sit for 10 minutes, then drain and gently squeeze out water.
  2. Soak nori in cold water until reconstituted, about 5 minutes, then drain. Gently combine the cucumber and nori in a medium bowl and set aside.
  3. Boil noodles according to package directions until al dente. In a colander, drain and rinse under cold water. Gently toss noodles with sesame oil to prevent them from sticking.
  4. In a small bowl, whisk together tahini, soy sauce, rice vinegar, and sugar to achieve the consistency of a creamy salad dressing. If it’s too thick, whisk in a few tablespoons of water.
  5. To serve, place the noodles in a large serving bowl and top with the cucumber nori mixture, green onions, roasted sesame seeds, lemon zest, and a drizzle of sesame oil. Gently mix and serve.

Spicy Tuna Rolls

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I don’t make sushi often, but whenever I do, I regret not making it at home more often. Sure, my rolls aren’t beautiful or symmetric, but they’re absolutely delicious. This take on spicy tuna rolls is one of my favorites.

Spicy tuna rolls
Ingredients:
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons chili garlic sauce
  • 1 teaspoon soy sauce
  • 1 teapoon sesame oil
  • 2/3 cup chopped raw sashimi-grade tuna
  • 3 tablespoons finely shredded lettuce
  • 4 teaspoons minced green onion
  • 4 sheets nori
  • 2 teaspoons sesame seeds, toasted
  • 4 cups cooked and seasoned sushi rice
  • 4 thin strips carrot (each 7 inches long), blanched
  • 4 thin strips cucumber (each 7 inches long)
  • Soy sauce, wasabi, and pickled ginger, for serving
  1. In a small bowl, combine mayonnaise, chili garlic sauce, soy sauce, sesame oil, and tuna. In another small bowl, combine lettuce and green onion.
  2. Place a piece of nori, shiny side down, on a bamboo mat wrapped in plastic wrap. Spread nori evenly with 1 cup rice, leaving a 1/2-inch border at the top. Sprinkle 1/2 cup sesame seeds over rice. Spread 1/4 of tuna mixture lengthwise down center of nori. Sprinkle 1/4 of lettuce mixture over tuna. Place 1 strip of carrot along one side of tuna mixture and 1 strip of cucumber along the other side.
  3. Using mat to help you, roll sushi into a cylinder. Press mat around rolled sushi to seal the edges. Repeat to make three more rolls.
  4. Place sushi on a cutting board and slice each roll into 6 pieces. Serve with wasabi, soy sauce, and ginger.

Yuzu Kosho Pesto Rice

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This is a simple dish, but it’s much greater than the sum of its parts. I love anything with pesto, but would have never thought to add spicy, citrusy yuzu kosho to it. Adapted from Donabe, I usually serve this with good-quality tinned sardines.

Yuzu kosho pesto rice

Ingredients:

  • 2 rice cups (1 1/2 cups) short-grain white rice, rinsed
  • 1 1/2 cups water
  • 3 tablespoons pine nuts
  • 1 clove garlic
  • 2 cups basil leaves
  • 1/4 cup olive oil
  • 1 teaspoon yuzu kosho
  • 1 tablespoon soy sauce
  • 1 tablespoon Meyer lemon juice
  • 1/4 cup grated Parmesan cheese
  1. Cook the rice in a rice cooker according to directions.
  2. Meanwhile, make the pesto: in a small saucepan, toast the pine nuts over medium-low heat, stirring and watching carefully until pine nuts are lightly golden, about five minutes. Remove from heat and let cool. In a food processor, combine 1 tablespoon of the pine nuts with the garlic, basil, olive oil, yuzu kosho, soy sauce, and lemon juice.
  3. Once the rice has finished cooking, uncover and add the pesto, the remaining pine nuts, and the Parmesan cheese. Gently mix to combine and serve.

Miso Keema Curry

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I absolutely love this curry because it combines three of my favorite things: okra, keema, and donabe-style cooking. Adapted from my Donabe cookbook, this makes a perfect weeknight entree because of how easy it is. Make this in the summer when okra are in season and serve with rice. Perfection.

Miso keema curry
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 teaspoons cumin seeds
  • 1 onion, minced
  • 1 clove garlic, grated
  • 1 1/2 teaspoons peeled, grated ginger
  • 1 1/4 pound ground beef
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 2 tablespoons curry powder (I use a mix of Madras and Sri Lankan)
  • 1 1/2 teaspoons paprika
  • 1 1/2 tablespoons red miso
  • 1 3/4 cups plus 2 tablespoons chicken bone broth
  • 3 tablespoons ketchup
  • 2 bay leaves
  • 1 teaspoon Chinese black vinegar or balsamic vinegar
  • 1/2 teaspoon salt
  • Pepper
  • 1/2 pound okra, trimmed and sliced crosswise
  1. Heat the olive oil and butter in a donabe and saute the cumin seeds over medium or medium-low for 1 minute, until aromatic. Add the onion and a pinch of salt and continue sauteeing for 20 minutes, or until the onion is light golden and soft, being careful to not let the onion burn. Cover with a lid when not stirring. Add the garlic and ginger and stir for 1 minute, or until aromatic. Turn up the heat to medium-high and add the beef. Saute until the beef is almost cooked through. Add the carrot and stir. Add the curry powder and paprika and stir for 1 minute.
  2. Whisk the miso with a half ladleful of the stock in a small bowl. Set aside. Add the remaining stock, ketchup, and bay leaves to the donabe. As soon as the broth starts to boil, turn down the heat to simmer. Line the surface with a piece of aluminum foil. Cover with the lid and simmer for 10 minutes.
  3. Stir in the miso mixture, vinegar, salt, and a pinch of black pepper. Add the okra and simmer for 5 to 7 minutes. Turn off the heat and let it rest, covered, 5 minutes. Serve with rice.

Panko-Crusted Salmon Patties

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It’s salmon season! Kind of. Okay, so there’s no salmon season in California this year (thanks, climate change), but you can use any wild salmon in this easy and comforting dish. Chopped water chestnuts add crunch to the filling, making these patties oh-so-easy to eat.

Panko salmon patties
Ingredients:
  • 1/2 pound skinless salmon fillets, cut into 1-inch pieces

For the marinade:

  • 1 egg white, lightly beaten
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped water chestnuts
  • 1 egg, lightly beaten
  • Cornstarch for dry-coating
  • 3/4 cup panko
  • 3 tablespoons avocado oil
  1. Place salmon in a food processor and process until finely chopped. Add marinade ingredients. Process until mixture is smooth. Remove the salmon mixture to a bowl. Add water chestnuts and mix well. Let stand for 10 minutes.
  2. To make each patty, take 1/4 cup salmon mixture and shape into a patty. Dip patty in egg, drain briefly, then coat with panko.
  3. Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add patties and cook until golden brown, 2 to 3 minutes per side.