Brown Rice Sandwich with Yuko Nakamoto
What's cooking? How about this brown rice sandwich recipe!
Ingredients:
1 cup of steamed rice (about 125g)
1 sheet of seaweed (cut into a 6”x 6” square)
1 pickled plum
1 tofu puff (deep fried tofu= INARI)
Cut Vegetable sticks ( carrot, bell peppers, etc. )
Sliced cucumber Sliced avocado Seaweed powder topping Salt
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DIY Ginger Dressing | Easy To Do Recipe
DIY Ginger Dressing from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
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Plant-Based Chef Jenny Ross shares an Oxylent Recipe for Spirited Sangria
oxylent.com
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Choose Oxylent as your daily multivitamin because you care about what you put into your body—and so do we. Oxylent delivers everything you want in a multivitamin—providing nearly 100% of your daily needs with high quality, science-backed ingredients, no sugar, nothing artificial, and no GMOs.
Oxylent® is an award-winning, 5-in-1 daily multivitamin—all in one refreshing drink. Instead of swallowing pills or tablets, add a packet of Oxylent to water and enjoy a sparkling drink that delivers vitamins, minerals, electrolytes, amino acids, and antioxidants with easy absorption. The unique formula includes 1000 mg vitamin C, 1000 IU vitamin D3, 100% RDI or more of several B vitamins, the amino acids L-Arginine and Lysine, a full panel of superior-quality Albion® minerals including zinc, selenium, iodine, calcium, and magnesium, and the unique ingredient S.O.D. (or superoxide dismutase), which is a powerful antioxidant enzyme that eliminates billions of free radicals. Prenatal Oxylent® is recommended by the American Pregnancy Association and offers women an alternative to swallowing large pills—adding a packet to water creates a refreshing sparkling drink that delivers a full-spectrum prenatal multivitamin containing folic acid, iron, choline, vitamin C, vitamin D3, and a full panel of Albion minerals—including Ferrochel® iron, which causes less constipation and gastrointestinal upset than typical iron. Children's Oxylent® is a superior quality multivitamin that is a great-tasting drink kids love that comes in fun stick-packets that kids can mix themselves. All Oxylent multivitamins contain no sugar, GMOs, dairy, gluten, soy, or anything artificial.
How to cook a SPIRITED AWAY FEAST - No Face Feast
RECIPE
1.Pork Stew
5 Quarts Water
4 Lbs Pork Neck Bones
1 Tbsp Salt
5 Shiitake Mushroon
4 Carrots
1/2 Tero
2. Stuff cuttlefish
2 Lbs Ground Pork
1/2 Cup Chopped Cabbage
2 Tbsp Chopped Green Onion
2 Tbsp Chopped Shiitake Mushroom
1 Tsp Ginger Powder
1 Tbsp Sesame Oil
1 Tbsp Fish Sauce
1 Tsp Salt
1 Tsp Black pepper
1 Tsp Garlic
1 Tbsp Onion
3. Corn Bread
1 Cup Flour
3/4 Cup CornMeal
1/3 Cup Sugar
1 Tbsp Baking Powder
1/4 Cup Oil
1 Cup Milk
1 Egg
Bake This at 375 F For About 20-35 Minutes.
4. Char Siu Bao
*Marinate Char Siu
4 Lbs Pork Back Bacon
1 Tbsp Garlic
1 Tbsp Onion
2 Tbsp Chopped Green Onion
1/2 Tbsp Salt
1/2 Tbsp Black pepper
1 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
1/2 Tbsp Chinese Five Spice
1/2 Tbsp White Pepper
1 Tbsp Shaoxing Wine
*Bao:
1 Cup Warm Milk
1 Tbsp Yeast
1 Tbsp Sugar
2 Cups Flour
1 Tbsp Baking Powder
1/2 Tbsp Salt
1 Tbsp Oil
5. Fish
*Sauce:
2 Tbsp Oil
2 Tbsp Garlic
1 Tbsp Chopped Onion
1/2 Cup Soy Sauce
2 Cups Water
3 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Brown Sugar
1 Tsp Ground Ginger
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Orange Date Cardamom Preserves ~ Holiday Canning ~ Christmas Gifting
Looking for something different?... give these preserves a try. All the flavors of the season... citrusy orange, sweet chewy dates, warm cardamom and gooey honey make for a delicious and exotic preserve.
4 lbs. oranges, sectioned
1/2 c. water
1 lemon (zest and juice)
1 vanilla bean, split
2 c. dates, pitted and coarsely chopped
2 c. sugar
1/2 c. honey
1 1/2 t. ground cardamom
1/2 t. cinnamon
Ladle hot sauce into hot jars leaving 1/4 headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12 hours. Remove bands, check seals, wash and label jars. Store in a cool dark place.
Enjoy!
xo ~ Carol