Japanese Potato Salad (very good)

Japanese Potato Salad (very good)

adapted from chowhound https://greatist.com/eat/best-japanese-potato-salad & just one cookbook https://www.justonecookbook.com/japanese-potato-salad/

4 to 5 medium Yukon Gold potatoes, peeled and quartered
1/3 cup Kewpie (Japanese) mayonnaise
1/2 cucumber (preferably Japanese or English) thinly sliced
1/4 red onion, thinly sliced
1/2 carrot, peeled and thinly sliced

1 oz ham, thinly sliced

1 egg, hard-boiled and diced
Extra sea salt for salting & blanching vegetables

1/3 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon karashi, Japanese spicy mustard

1. Put the potatoes in a saucepan of cold, salted water so the water is just covering the top of the potatoes. Bring to a simmer. Cook the potatoes until a chopstick poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander.

2. While Potatoes are cooking prepare the other vegetables: Sprinkle both onion slices and cucumber slices lightly with sea salt, and mix with your hands making sure the salt coats them evenly. Set aside for 10 minutes. After 10 minutes rinse off vegetables in a colander and wrap and gently squeeze vegetables in a clean dishcloth or a few paper towels to get all of the moisture out. This is a very important step and will prevent soggy potato salad.

3. Place the cooked potatoes into a medium-sized bowl and gently smash with a fork or potato masher making sure you leave some small chunks. In a small bowl mix together the seasoning ingredients and pour over the potatoes, gently tossing to evenly coat the potatoes. Add the onions, cucumber, carrots, egg, ham, and Kewpie Mayonnaise, and gently combine with the potato mixture until all of the ingredients are combined. Serve at room temperature or chilled in the refrigerator.

Beef Stew

Beef Stew

  • 4 cups low-sodium chicken stock
  • 3 tablespoons tomato paste 
  • 3 oil- or salt-packed anchovy fillets, rinsed & finely chopped
  • 4 packets powdered unflavored gelatin (1 ounce)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 3 pounds whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 10 ounces white button mushroom, quartered
  • 4 medium carrots – 2 left whole, 2 cut into bite-sized pieces
  • 8 ounces frozen or fresh pearl onions 
  • 1 large yellow onion, unpeeled, split in half
  • 2 small ribs celery 
  • 3 medium cloves garlic, unpeeled
  • 1 cup sherry, dry vermouth, or red wine
  • 2 tablespoons all-purpose flour
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 4 ounces frozen peas
  1. Combine stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce. Set aside.
  2. Adjust oven rack to lowest position and preheat oven to 300°F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.
  3. Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper, transfer to a bowl, and set aside.
  4. Add halved yellow onion to Dutch oven, cut-side-down. Add whole carrots, celery stalks, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.
  5. Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add broth mixture and bring to a simmer. Remove from heat.
  6. Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should hold a slow, steady simmer the entire time. Adjust oven temperature if necessary during cooking.
  7. Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushrooms, pearl onions, and carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.
  8. Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or refrigerate overnight or for up to 5 days and reheat to serve.

Adapted from Seriouseats com, Kenji Lopez-Alt.




  • 2 tbsp. olive oil
  • 2 lbs ground beef
  • 2 pkg goya sazon
  • 1 small round onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp dried oregano
  • 1 tbsp. red pepper flakes
  • 2 tbsp sofrito or sofrito sauce
  • 2 tbsp tomato paste
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • ⅓ cup green olives w/pimento

brown beef in olive oil, drain excess fat. sprinkle goya seasoning, remove from pan and set aside. in same pan, mix onion, bell pepper, and garlic. Add white wine and cook until soft. Add rest of ingredients and return meat back to pan.

Dough for baking: (for 12 pieces)

*for deep frying, need to use a pie crust dough

  • 2¼ cups unbleached all-purpose flour
  • 1½ teaspoons salt
  • 1 stick (½ cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • ⅓ cup ice water
  • 1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.


  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped flat leaf parsley
  • 3-4 cloves garlic , finely chopped or minced
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • juice of one lime
  • pepper , to taste (about 1/2 teaspoon)


  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  • can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  • Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

adapted from Epicurious, Savory Thoughts, the Spruce Eats, and Cafe Delights.

Southern Fried Pork Chops (very good)

Southern Fried Pork Chops (very good)

2 lbs pork chops

2 cups buttermilk or yogurt

2 tsp hot sauce

1 1/4 cup flour

1 tbsp plus 1 tsp seasoned salt

1 1/2 tsp black pepper 

1/2 tsp ground garlic powder

1/2 tsp cayenne pepper

1/2 tsp paprika

2 cups canola oil

Season pork chops with salt and pepper. Mix together buttermilk and hot sauce. Add pork chops and soak for at least 1 hour.

Combine flour, salt, pepper, garlic powder, cayenne pepper, and paprika. Remove pork chops from buttermilk and dredge in flour mixture, let sit on parchment paper to set up batter.

Fry until browned on both sides.

adapted from grandbaby-cakes.com

Naan Bread

Naan Bread

Makes 8

1/4 packet regular yeast

1/2 cup warm water

1 tsp sugar

2 1/4 cups flour

1/2 cup greek yogurt

1 Tbsp olive oil

1/2 tsp salt

Garlic butter, melted (to brush on after cooking)

Mix yeast, water and sugar. Let sit for about 10 minutes to get foamy.

Add foamy mixture to flour, yogurt, oil, and salt in mixing bowl. Mix with dough hook until smooth and dough pulls away from sides of bowl. Cover and let rise at least 1 hour.

Remove to floured surface and divide dough into 8 pieces. Shape each into a round ball, then flatten each into a 6-8 inch circle.

Heat a pan over medium heat, lightly brush with oil. Cook until each side is bubbly and slightly golden brown, remove from heat and brush with garlic butter.


Can roll out, place between parchment sheets, freeze, and then cook as needed.

Simple Sugar Cookies – (very good)

Simple Sugar Cookies – (very good)

1/2 cup shortening

1 cup sugar

1 egg, slightly beaten

1/4 cup milk

1 tsp vanilla extract

2 1/2 cups unsifted flour

2 tsp double-acting baking powder

Cream shortening and sugar until light and fluffy. Beat in egg, milk and vanilla until well blended. Beat in flour and baking powder until well mixed. Wrap and refrigerate until firm.

Preheat oven to 350 degrees F. Grease 2 large cookie sheets. Roll dough out on lightly floured surface to 1/8″ thickness. Cut out into desired shapes with cookie cutters. Place on cookie sheets and bake 10 minutes or until lightly browned. Cool on wire racks.

Makes 2 dozen 5″ cookies.

Shabu Shabu – Japanese Hot Pot – (very good)

Shabu Shabu – Japanese Hot Pot – (very good)

Dashi Broth

about 10-12 cups

Can use dashi packets, beef broth, chicken broth, seafood broth, konbu with shaved bonito, etc.

Vegetables – cut into serving sized pieces

Chinese cabbage

Kai Choy, Pak Choy, Bok Choy, etc.

Fresh mushrooms – Shiitake, enoki, bunmeji, etc.

Carrots – slice thinly

Negi (Japanese large green onion), sliced thinly white and green parts, need to cook longer so can start with dashi broth while heating

Meats – about 5 oz per person

Thinly sliced beef – prime, rib eye, chuck, brisket, etc.

Thinly sliced pork – belly, loin, etc.

Meatballs – Add grated ginger and green onions to ground chicken or pork, add by spoonfulls to dashi

Seafood – fresh live clams, shrimp – cleaned with tail on, crab legs – cut through shell so easy to eat, fish – remove bones & skin and cut into chunks unless using a whole fish, etc.

Gyoza – Fry or bake before adding so it hold together better

Fish Balls – Let defrost before adding

Noodles – Shirataki, Udon, Tofu noodles, ramen noodles, etc.

Tofu – Firm or medium firm, cut into large blocks

Ponzu – Serve with small dishes for dipping

Rice – Serve in small bowls on side

We use a butane portable stove and a donabe pot

Prepare dashi broth, keep extra on the stove on warm

Arrange vegetables and mushrooms on a central platter, do the same with the tofu and noodles.

Divide meats, seafood, gyoza, fish balls into individual plates – can also arrange on one central platter.

Put stove and pot in center of table, heat dashi, serve with chopsticks, allow everyone to cook their own items as needed. Dip in ponzu and eat on rice.

Temaki Sushi at Home – Handrolls – (very good)

Temaki Sushi at Home – Handrolls – (very good)

1 large sashimi platter from Asian Grocery Store (Marukai Hawaii)

1 pkg imitation crab sticks, sliced in half

1 Japanese cucumber, cut into thin sticks

1 pkg radish sprouts, cut off roots

1 pkg Ikura (salmon roe) or Tobiko (flying fish roe)

1 can prepared seasoned unagi (freshwater eel)

Sushi Seasoning (rice vinegar with sugar & salt added), 2 Tbsp per cup of rice

Medium grain rice, 1 cup per person

1 pkg sushi nori (seaweed sheets), cut each square in half with kitchen shears

Shoyu (soy sauce)

Wasabi (Japanese horseradish)

Wasabi mayo – 1/4 cup mayonaise mixed with 1 tsp wasabi paste

Cook rice as directed in a rice cooker. 5 minutes after cooking is done open the cover and add sushi seasoning to rice. Toss lightly.

Place all other items on a serving tray or in easy-to-access dishes.

Take a sheet of nori, cover 2/3 with a thin layer of rice. Add fillings in at an angle facing the top corner of the rice side. Roll to make a cone. Dip in shoyu.

Chicken Pot Pie – (very good)

Chicken Pot Pie – (very good)

1 box pie crusts (2 pieces)

1 lb boneless skinless chicken breast, cubed

1 Tbsp butter

1 Tbsp vegetable oil

1/2 onion, chopped

1 clove garlic, chopped

1 stalk celery, chopped

2 Tbsp flour

4 cups chicken broth

1/2 tsp dried thyme

1 carrot, peeled and cubed

4 yukon gold or red potatoes, peeled and cubed

1/2 cup frozen green peas

salt and pepper to taste

Preheat oven to 400 degrees F. Press one pie crust into a pie pan. Prick all sides and bottom with a fork. Bake for 20 minutes or until lightly brown. Remove from oven to cool.

Place butter and oil into a large saucepan, add celery, onion, and garlic. Cook until limp. Add flour and cook until bubbly. Stir in chicken broth. Bring to a boil, add chicken, carrots, and potatoes. Reduce to simmer and cook until potatoes are tender. Add peas and season with salt and pepper. Thicken with cornstarch slurry if necessary.

Spoon into the cooked pie crust to fill without overflowing. Top with remaining pie crust. Pinch sides to seal. Cut slits in top of the crust for venting. Place on a cookie sheet to catch drippings. Bake for 20 minutes or until crust is lightly brown. Cover edges with foil to prevent over-browning before the center of the pie is baked.

Chicken Saltimbocca – (very good)

Chicken Saltimbocca – (very good)

8 oz fresh spinach leaves

8 cloves garlic, thinly sliced

2 Tbsp butter

Melt butter in large saucepan, add garlic and cook until fragrant. Add spinach, cover for a minute, stir to distribute sauce. Remove from heat when all spinach is wilted, set aside.

1 1/2 lbs chicken breasts

Thinly slice chicken breasts, pound out to 1/2″ thickness. Cut into smaller portion sizes. Salt and pepper both sides.

6 oz prosciutto

Fresh sage

Top each chicken cutlet with a slice of prosciutto, top that with a leaf of sage. Hold in place with a toothpick. Lightly drege in flour.

2 Tbsp butter

Melt butter in large saucepan. Fry both sides of chicken cutlets. Remove from pan, turn off heat. Keep cutlets warm in oven.

1 cup dry white wine

1 cup chicken broth

4 Tbsp butter

Add wine and broth to pan, scrape to combine with frond. Bring to a simmer and reduce by half, add butter. Season with salt and pepper to taste.

Serve cutlets over bed of spinach with pan sauce, pasta and garlic bread.