Clean and pat dry the shrimp. Cut shrimp into smaller pieces, if desired. Add 1 teaspoon cornstarch and coat the shrimp.
In a medium mixing bowl, whisk together ingredients for the egg mixture until well combined. Set aside.
Heat a large cast iron, wok or non-stick pan on medium high and add 1 tablespoon cooking oil. Add shrimp and cook until 80-90% done.
Add the cooked shrimp to the egg mixture. Add another tablespoon oil to the pan and pour in the egg mixture. Tilt the pan and start moving the cooked egg to the centre while letting the uncooked egg cook around it. Turn the heat off and let it cook in the residual heat until the egg is cooked to your liking.
Remove onto a serving platter. Drizzle with soy sauce, sesame oil and sprinkle ground white pepper.
⅓ cup low-sodium soy sauce 5 garlic cloves, peeled and crushed 1 (1-inch) piece fresh ginger, peeled and thinly sliced 2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish 2 tablespoons neutral oil, such as safflower or canola 2 tablespoons turbinado or light brown sugar ½ teaspoon black pepper 1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes 6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces Salt Steamed rice and kimchi (optional), for serving
In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.
Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.
2 tablespoons furikake (Japanese nori seasoning), or to taste
1 teaspoon sliced green onions, or to tast
For the Noodle Dressing:
2 tablespoons prepared mayo dressing base
¼ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
½ teaspoon wasabi paste, or to taste
Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.
Place the garlic in a microwave-safe bowl and add enough oil to cover (at least 3 tablespoons). Microwave for 1 minute, then stir. Repeat, stirring and microwaving in 30-second increments until the garlic begins to brown. Then repeat, stirring and microwaving in 15-second increments, until the garlic is deep gold. (This could take between 2 and 4 minutes total, depending on your microwave. In a sieve set over a bowl, drain the garlic, reserving the oil. Transfer the garlic to a plate lined with paper towels and season with a pinch each of salt and sugar. Set aside to cool.
8 ounces button mushrooms(the smaller the better) 2 tablespoons vegetable oil 4 cups water 1 1/2 teaspoons light soy sauce salt (to taste) 2 tablespoons cornstarch (combined into a slurry with 2 tablespoons water, optional) 1/2 cup cilantro (finely chopped) 1 scallion (chopped)
Wash the mushrooms clean of any dirt, and dry them thoroughly with a clean kitchen towel. Detach the stems (you will add them to the soup also).
Place a medium soup pot over medium high heat. When the pan is very hot, add the oil and mushrooms cup-side up in a single layer. (Add the stems in too to avoid waste.)
Reduce the heat to medium, and cook until the mushroom caps are browned, and each cup fills with liquid (that’s the juices in the mushroom seeping out!). Also check the stems for browning. Avoid stirring during this pan-frying process as it’s the key step to developing flavor for this soup. (You also want to keep the mushroom juices in the caps.)
When the mushrooms are nicely browned, add the water and light soy sauce. Bring to a boil. Cover and simmer for 5 minutes over medium low heat.
Add salt to taste, and stir in the cornstarch slurry (if using). Simmer the soup for 30 seconds until thickened. Just before serving, add the cilantro and scallions. If you like cilantro (like me) this soup can take a lot of cilantro!
1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
½ cup low-sodium soy sauce, plus more to taste
¼ cup unseasoned rice wine vinegar, plus more to taste
8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
Sesame seeds, sesame oil or both, for serving (optional)
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
3 large garlic cloves (preferably mashed in a mortar and pestle but minced will work fine)
1 Tablespoon sugar , or to taste
1-2 fresh thai chiles , to taste
1 teaspoon crushed fresh ginger root (optional for another variation)
Combine all ingredients (fish sauce, water, lime juice, garlic, sugar, chiles, and optional ginger) in a bowl and stir until the sugar is fully dissolved. Or in a mason jar, add all ingredients and shake the dickens out of it.
Serve the dip on or with whatever your heart desires. And don’t forget to offer a side of breath mints after the meal. You can store in an airtight container in the fridge for up to 3 weeks. Enjoy!
easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
Mimi’s notes:
Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.
