Allison cooks

Recipe adapted from:  https://www.justonecookbook.com/spinach-and-bean-sprout-namul/ Ingredients: ▢  6   oz   spinach ▢  9   oz   bean sprout ▢  ¼   tsp   kosher/sea salt (I use Diamond Crystal; use half for table salt)   (for blanching spinach) Seasonings (make it for each ingredient) ▢  1   Tbsp   sesame oil (roasted) ▢  ½   tsp   kosher/sea salt (I use Diamond Crystal; use half for table salt) ▢  1   clove   garlic ▢  1   red chili pepper   (optional) Instructions: Bean Sprout Namul Remove the brown parts and stringy roots because bean sprouts taste much better without them, especially in simple seasonings. In a medium mixing bowl, combine 1 Tbsp sesame oil, ½ tsp salt, and crushed garlic from 1 clove. Add remove the seeds from 1 chili pepper and chop it into smaller pieces. You can keep the seeds if you want to make it spicy. Bring a large pot of water to a boil. O...

Recipe adapted from:  https://www.justonecookbook.com/green-bean-gomaae/ Ingredients: ▢  ½   lb   green beans   (8 oz) ▢  1   tsp   kosher/sea salt (I use Diamond Crystal; use half for table salt) The Dressing ▢  3   Tbsp   toasted white sesame seeds (1 Tbsp sesame seed is 8-9 g) ▢  1   Tbsp   soy sauce ▢  1   Tbsp   sugar   (can reduce to ½ Tbsp, but that will increase saltiness) Instructions: Gather all the ingredients. Bring a pot of water to a boil. Even if your sesame seeds are toasted/roasted, it’s good to toast them again in a non-greased frying pan for a couple of minutes, gently jiggling the pan. Be careful not to burn them. With a pestle and a mortar (or spice grinder), grind the sesame seeds, leaving some seeds uncrushed to add texture to the sauce. Add soy sauce and sugar and mix it all together. The dressing looks more like a paste than dressing. Set aside. To prepare the green beans....

Recipe adapted from:  https://www.justonecookbook.com/soy-glazed-vegetable-beef-rolls/ Ingredients: Ingredients 3   oz   carrot   (peeled and cut into 2 inch thin sticks) 3   oz   French green beans (haricots verts) ½   lb   thinly sliced beef (chuck or rib eye)   (Japanese grocery stores sell pre-sliced chuck or ribeye meat for "shabu shabu" and usually each package is about ½-¾ lb.  Alternatively, you can freeze a block of chuck, rib eye, sirloin, or top round steak and thinly cut the meat. Here's  my tutorial on how to thinly slice the meat .) kosher/sea salt (I use Diamond Crystal; use half for table salt) freshly ground black pepper 1   Tbsp   neutral-flavored oil (vegetable, rice bran, canola, etc) 2   Tbsp   sake Teriyaki Sauce 3   Tbsp   soy sauce 2   Tbsp   sugar 2   Tbsp   sake 1   Tbsp   mirin Instructions; Peel the carrot and cut into 2 inch thin sticks. In a sm...

Recipe adapted from:  https://www.aspicyperspective.com/japanese-ginger-salad-dressing/ Ingredients: 1   cup   carrots   roughly chopped ½   cup   onion   peeled and roughly chopped ¼   cup   celery   roughly chopped ½   cup   rice vinegar 1/3   cup   canola oil 3   tablespoons   fresh grated ginger 2   tablespoons   granulated sugar   or honey 1-2   tablespoons   soy sauce   (I always buy GF and low sodium.) 1   small garlic clove Instructions: Roughly chop all the produce. Place in the blender. Add all other ingredients to the blender. If you are sensitive to sodium, start with 1 tablespoon of soy sauce. You can always add more if needed. Cover the blender and turn on high. Puree until smooth. Taste, then add more soy sauce if desired. Refrigerate until ready to serve.

Recipe borrowed from:  https://www.justonecookbook.com/gluten-free-karaage/ Ingredients: For chicken: 1.1   lb   boneless, skin-on chicken thighs ▢  kosher/sea salt (I use Diamond Crystal; use half for table salt) ▢  freshly ground black pepper ▢  4   Tbsp   potato starch/cornstarch ▢  1   Tbsp   rice flour ▢  2 ½   cup   neutral-flavored oil (vegetable, rice bran, canola, etc) For Marinade ▢  1   knob   ginger   (1", 2.5 cm) ▢  1   clove   garlic ▢  2   Tbsp   sake ▢  2   Tbsp   gluten-free soy sauce Directions: Gather all the ingredients. Peel and grate ginger and crush (or mince) the garlic. In a large bowl, whisk all the ingredients for the marinade. Cut each skin-on chicken thigh into 5 to 6 pieces, about 1 ½ inch pieces. Lightly season the chicken with kosher salt and freshly ground black pepper. Add the chicken to the marinade. Coat and rub the ch...