ramen

 3 people

300 g flour

110 ml water

3 g salt

3 g kansui

1. add kansui and salt to water to dissolve

2. sift flour

3. Add water in 3 parts to flour, mixing well between

4. knead dough 5 min

5. rest dough in container 15-30 min

6. Roll dought in pasta machine on 0, then 5, then cut

7. Boil 2 min

KANSUI

-Spread baking soda on pan, bake for 60 min at 300F

SOUP

6 T soy

1/4 t salt

2 t lard

1 t chicken boullion

2 t mirin

CHA SIU

15 ml soy

.5 T sugar

15 ml sake

150 ml water

Roll and tie chicken thigh. Simmer chicken and hard boiled egg in ChaSiu

miso salmon

 

• 2 Tbsp miso (use any type of miso; I used Hikari Miso Organic White Miso)
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• ¼ tsp toasted sesame oil

marinate 1-2 hours

wipe off

broil 12 min

Negi Shio Lemon onion chicken

 finely chop/mince green onions 4-6

1-2 g chicken stock powder

1 t oyster sauce

1 T sesame oil

.5 t salt

black pepper

juice half lemon

pan cook chicken thighs (can dust with corn starch to help sauce stick)

Orzo pasta

 Boursin cheese 5.3 oz

1/2 c sundried tomaro (drained, maybe chopped)

12 oz orzo

3c chicken broth

1 T italian seasoning

2 c spinach

12-20 meatballs or chicken or protein (cooked)

mix in casserole dish

bake covered 400 for 20 min

then 10 min uncovered.

sprouts banchan

 

• 1 pound mung bean sprouts (or grow your own mung bean sprouts)
• 2 cloves garlic, minced
• 2 teaspoon fish sauce (optional, can extra salt)
• ½ teaspoon kosher salt
• 2 green onions, chopped
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

1. Bring a large pot of water to a boil.
2. Blanch the sprouts for 1 minute, stirring with a wooden spoon. Strain them and rinse in cold water in a large bowl for a couple of times. As you rinse them, shake them under the water so the skins fall into the bowl. Put the cleaned sprouts in a basket and strain well. 
3. Combine garlic, green onion, fish sauce, kosher salt, toasted sesame oil, and sesame seeds in a bowl. Add the sprouts and mix by hand to season evenly.
4. Transfer them to a serving bowl or plate. Serve warm or cold as a side dish. You can refrigerate them for up to 3 days.

snow cone syrup

 2 cups sugar (400g)

1 c water

1 package unsweetened kool aid

mug cake

 

Ingredients

• 6 tablespoons boxed cake mix* any variety works great, including gluten-free
• 4 tablespoons water
• 2 teaspoons melted coconut oil, canola oil or vegetable oil**
• Frosting and sprinkles optional for topping

Instructions

• Spray an 11 to 12-ounce microwave-safe mug or small bowl with cooking spray and then mix together cake mix, water and oil inside.
• Microwave on high for about 1 minute and 10 seconds to 1 minute and 30 seconds. Remove from microwave and allow mug to cool for a few minutes. Add frosting and sprinkles, if desired and enjoy!