Asian Broccoli Salad

 

BROCCOLI SALAD INGREDIENTS:

• 1 large head broccoli, cut into small florets
• 1 cup shelled cooked edamame
• 1/2 cup thinly-sliced green onions
• 1/2 cup peanuts
• 1 batch peanut sauce (recipe below)
• sesame seeds, for garnish

PEANUT SAUCE INGREDIENTS:

• 1/4 cup natural peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 1 tablespoon honey or agave nectar
• 1/8 teaspoon toasted sesame oil
• 1–2 tablespoons hot water, as needed to thin the sauce

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INSTRUCTIONS

TO MAKE THE BROCCOLI SALAD:

1. Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds if desired.

TO MAKE THE PEANUT SAUCE:

1. Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Layered Pan Sushi

 3 cups rice, cooked

1/2 cup mayonnaise
1/2 cup plain yogurt or sour cream
1/2 tub of tobiko (orange sushi roe)
About 12 sticks of imitation crabmeat, shredded (could use tuna)
1/2 cucumber, diced or thinly sliced into matchsticks
Furikake for garnish
Green onions for garnish (optional)
Unagi sauce (optional)

In a medium bowl, mix mayonnaise, yogurt or cream cheese, tobiko, crab meat, and cucumber. Press rice in an even layer in a 9×13-inch pan. Spread crab mixture into an even layer on top of rice. Sprinkle green onions and furikake on top. Drizzle with unagi sauce. Broil for a few minutes until top is bubbly. Serve with seasoned nori.

Layered "Make Your Own" Spicy Ahi Poke Sushi (from Julie Doi)

Ingredients

• 2 cups cooked rice, cooled to room temperature
• 1 1/2 pounds spicy ahi poke, chopped into smaller pieces
• 3 to 5 T French's fried onions, crushed into smaller pieces
• 2 to 3 T mayonnaise
• 1/2 to 1 tsp chili garlic sauce or Sriracha sauce
• 2 T Kabayaki sauce
• 2 to 3 T thin sliced shredded nori
• 2 T black sesame seeds
• 2 T tobiko
• 1 to 2 stalks green onions, chopped
• 2 to 4 packs roasted seasoned Korean nori 

Instructions

1. Lightly coat a 9 x 13" pan with sesame seed oil.  Spread cooked rice into pan.
2. Spread poke on top of rice.
3. Mix mayonnaise and chili garlic sauce or Sriracha in a small ziplock bag and seal the bag.  OR just buy Sriracha mayo!  Cut off corner tip of bag and pipe in a zigzag motion over poke.
4. Drizzle Kabayaki sauce in the opposite zigzag motion.
5. Sprinkle crushed fried onions, shredded noti, tobiko, green onions and black sesame seeds on top.

Scoop a small spoonful of the mixture and place onto one Korean nori sheet and pop into your mouth! 

Tobiko!  

Banana Cream Squares (from Dana Kobashigawa)

Crust

•  2 blocks butter
• 2 tablespoons sugar
• 2 cups flour
• Nuts, optional Remember, I LOVE nuts.  It's not optional!

Middle Section

• 2 boxes Vanilla instant pudding
• 3 cups milk
• 1 8oz cream cheese
• 1 8oz Cool Whip
• Sliced bananas

 

1.    Blend together butter, sugar and flour well.  Press into 9x13 pan. 

Bake at 325 degrees until golden brown. Cool.  

Put a layer of sliced bananas over crust.

 

2.    Mix cream cheese with milk until smooth in consistency.  Add vanilla pudding.  Blend until thicken.  Pour filling over bananas.  Spread Cool Whip over filling.

 

3.    Refrigerate. Cut into squares to serve.

 

 

 

 

Okinawan Sweet Potato Pie with Haupia Topping (from Dana Kobashigawa)

 Crust:

¾ cup margarine or butter ( 1 ½ blocks)

4  tablespoons sugar

1 ½ cups flour

½ cup nuts, chopped (optional).  In my opinion, nuts are never optional :)

 

Combine sugar, flour and nuts. Cut butter into flour mixture until texture is sandy. Press lightly into 9 x 13 inch pan.  Bake at 325 for 20 to 25 minutes.

 

Filling:

8 tablespoons butter or margarine, softened

1 cup sugar

2 eggs, beaten

2 cups Okinawan sweet potato, cooked and mashed

½ cup evaporated milk

1 teaspoon vanilla

¼ teaspoon salt

 

Beat butter and sugar.  Add eggs and mix. Gradually mix in mashed sweet potatoes.  Add evaporated milk, vanilla and salt; mix well.  

Pour onto crust.  Bake at 350 degrees for 30 to 35 minutes. Cool.

 

Haupia topping:

½ cup sugar

½ cup cornstarch

1 ½ cups water

2 cans frozen coconut milk (12 oz each) thawed

 

Combine sugar and cornstarch; stir in water and blend well.  Stir sugar mixture into coconut milk; cook and stir over low heat until thicken. 

Cool slightly.  Pour coconut milk mixture (haupia) over pie filling and refrigerate.

 

Fusayo Scannell's Sukiyaki/Hekka recipe

 Ingredients

• 2 1/2 cups shoyu
• 1 1/2 cups sugar
• 1/2 C sake or mirin
• 1/4 C hondashi

Combine all and mix well.  Store in the fridge and use for hekka, pork tofu, Nishime, etc.

Tastes best with fresh cut up bone-in chicken pieces but we usually just do cut up boneless skinless chicken thighs for ease.

Add whatever veggies (sliced) you have, plus tofu cubes, it you want.

Spinach, green onion, regular onion, mushrooms, bamboo shoot, water cress, cabbage, green beans, long rice.