Beef and Shishito Pepper Stir Fry

Beef and Shishito Pepper Stir Fry
Serves ~4

1 lbs beef, thin strips, mixed with some soy and cornstarch
2 cloves garlic, minced
1 Tbs ginger, minced
1 shallot, chopped
1 small chinese eggplant, in thin coins
~1 lbs shishito peppers, stemmed
1 larger zucchini, quarter-moons
4oz mushrooms, chopped
2 scallions, chopped
3 Tbs soy sauce
1.5 Tbs miso
2 tsp vinegar
1/2 tsp sesame oil
1 Tbs gochujang
2-3 Tbs water

Stir-fry eggplant until softened some. Add peppers and zucchini and cook until both are a little underdone. Remove and reserve.
Stir-fry beef and reserve.

Add garlic, ginger, onion and mushrooms to the pan and stir fry for a minute. Add the vegetables and the (pre-mixed) sauce.
Boil the sauce for a minute to thicken, mixing constantly. Finish with scallions.

Pork and Mustard Greens Soup with Soba

Pork and Mustard Greens Soup with Soba
Serves 4

1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Mix it all and serve.

Miso-Butter Udon with Pork

Miso-Butter Udon with Pork
Serves 4-6

3 shallots, minced
1 pound ground pork
1 bunch scallions, sliced, separated
1/2 cup mirin
2 quarts chicken stock
1 apple, thin sliced
4 tablespoons white miso
1 pound fresh udon
1 bag bean sprouts
1 pound napa or other cabbage, sliced
4 tablespoons butter

In a huge pot, saute the shallots and pork until no longer raw. Add scallion whites and mirin.
Add stock and apples and bring to a boil. Over a stieve, whisk in the miso.
Add everything and serve once butter has been incorporated and greens are tender.

Mmm Sapporo Ramen.

Miso-Mustard Pickles

Miso-Mustard Pickles
Makes 2 jars

1 cup red wine vinegar
1 cup water
1/4 cup rice vinegar
1/2 cup sugar
1/2 cup Dijon mustard
3 tablespoons white miso paste
2 tablespoons prepared horseradish, drained
2 teaspoons whole black peppercorns
2 bay leaves
Veg for pickling

Combine everything and boil, let cool a little.
Pour over the vegetables, and let cool before sealing. Good after a week in the fridge.

MIso Risotto

Miso Risotto
Serves 4

Ingredients:

7-8 cups water
6 Tbl White miso
4 Tbl Peanut oil
3 Minced shallot
1/2 inch ginger. minced
2c/1lbs Arborio rice
<1 Lb bok choy leaves, julienne (or other)
1/3 lb Edamame, frozen
1 Cup Mirin (or wine + some sugar)
4 Tbl soy sauce
pepper
4 Green onions, thinly sliced


Make miso soup in a saucepan - dissolve miso into water.

In separate saucepan, heat oil over medium-high heat. Add shallot and
ginger and stir until softened, but not browned. Add rice and stir for a
minute or two to coat with oil. Pour in mirin and stir until dissolved.
Cook via standard risotto method using broth. Add greens and edamame at appropriate
time.

Stir in soyand pepper. Adjust seasoning and remove from heat.Garnish
with green onions and furikake.

Udon Miso Soup

Udon and Tofu Miso Soup
Serves 6

2 Tbs Sriracha
2 shallots, sliced
1 cm ginger, smashed
4 oz cremini mushrooms, chunked
1 quart chicken stock (or other)
Boiling water
1/4c Miso, or more to taste

1 package tofu, cubed
2 bunches watercress, or other tender greens
1 lbs fresh udon
2 scallions, sliced thin

Heat up a soup pot, and add the sriracha, shallot, ginger, and mushrooms. After a few minutes, add the stock and enough water to cover the various ingredients - about 3 cups. Mix in the miso and bring to a boil.

Add the tofu and greens and noodles and bring back to a boil. Soup's done when the noodles and greens are both cooked.
Top with scallions.

Yakisoba Noodles

Good healthy simple noodles.

Yakisoba Noodles with Chicken
Servers 4

12oz Soba, Cooked
3 chicken breast halves, bite-sized cubes
1/2 Cup Soy sauce, divided
2T Chili Sauce
1t Sesame Oil
1T Regular Oil
2 cloves garlic, minced
1cm cube ginger, minced
1 Head Boy Choy, chopped
1 smaller red onion, halved and sliced
1 chile pepper, minced
2 Scallions, thin sliced

1. Cook the soba noodles
2. While that happens, stir-fry chile sauce in the oils for 30 seconds
3. Add garlic/ginger and stir-fry another 30 seconds
4. Add chicken and 1/4c Soy sauce, and cook the chicken until it's done. Set aside the whole contents of the wok.
5. Saute vegatables until they start to wilt. Add everything back into the pan, including the Soba.
6. Mix, top with Scallions, and eat.