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!

shabu shabu

 8 c water

2T dashi

4 T miso paste

2 T soy sauce

1 T mirin

1 T sugar

1 T sesame oil

Sukiyaki version

4c water

1 c soy sauce

1 c mirin

1 c sake

1/4 c sugar

1 T dashi

ginger