Makes 2

3/4 cup uncooked rice

1 cup thin slice shitaake

1/2-3/4 lb bone in chicken thigh (salted and let to sit ahead of time if possible)

2.75 cups chicken broth

IN A SACHET

1" ginger, sliced

1 clove garlic

black peppercorns

3 Tbs veggie oil

1" ginger, julienned

3 scallions, sliced

2Tbs rice vinegar

a little salt

This makes about 4 cups of sauce

1 medium onion

about as much celery as onion

about as much carrot as onion

1/2 c of chopped bacon or maybe guanciale

the blended veggies

2lb of ground beef, loosely chunked up (you could do a mix of beef and pork if you want)

a big pinch of salt

2 cup of milk

4-6 scallions (greens julliened, whites halved lengthwise)

2-3” chunk of ginger (mostly julienned, 5-6 thin coins)

Whatever herbs you want (cilantro is good!)

1 scaled gutted white fish (tilapia, bass, bronzino, snapper, etc)

White of scallion, ginger coins, some of any of the other herbs you’re using

The rule of thumb I’ve seen is 10 minutes per inch of thickness, but you can check by opening the pot inserting a chopstick into the flesh.

I’m finding that streaming in the big Dutch oven on a plate on top of an overturned bowl, rather than a steamer basket. It just fits easier and works well.

4Tbs soy sauce

1Tbs sugar

A good glug of sake

Maybe some konbu if you want

Source

https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603

1 pack of paneer, cut into 1” cubes

1 tsp of salt

1/2 tsp cayenne

1/2 tsp of tumeric

3 tsp oil

1 onion, chopped fine

A thumb of ginger

4 cloves garlic

1 Thai chilies

Grind Spice mix

2 tsp coriander

1 tsp cumin

4lbs chunk short ribs, salted, peppered, oiled

1 onion, rough chop

2 asian pears (or apples), rough chop

12 cloves of garlic, rough chop

2 Tbs ginger chopped

big chunk of daikon, chopped

3 cups chicken stock

1 can full sugar cola

1/4 cup honey

1/2 soy sauce

1/4 cup sake

2 Tbs gochugaru

½ cup soy sauce

½ cup mirin

¼ cup sake

¼ cup water

2 tsp brown sugar

1-2 scallions, in 2" pieces

2 garlic cloves

1 green chili

1lb chicken thigh, cut into 1.5" cubes

Marinated chicken

scallion or leek, chopped into 1.5" pieces

stir constantly to prevent miso from burning

1/2 cup miso

1/2 cup mirin

1/4 cup sake

1/2 Tbs sugar

half the miso sauce

1lb chicken in 1.5" cubes

chicken

scallion or leek in 1.5" chucks

other veg if you want

2 tsp cornstarch

2 tsp water

1lb (450g) garlic chive

chives

4-6 bird eye chilies

4-6 cloves garlic, minced

1/4 cup fermented black bean (but I don't have that so try a mix of miso, jjajang, and soy sauce)

a good glug of oil

16oz, 1lb ground pork

1/2 cup mirin ¼ cup dashi (water + hon dashi) ¼ cup rice wine, preferably

cornstarch slurry

ghee

1 diced onion

2 cloves garlic

1 tsp ginger

1 heaping tsp masala (Jared's mom needs to give it to us D:)

a cup-ish? Maybe less? Diced tomato

add splash of water if the pan is getting too dry

1kilo diced chicken

potatos idk how much lol

makes 2-3 cups of dahl i usually make double

1/2 cup masoor (washed and drained)

1/2 cup toor daal (washed and drained)

1.75c water

1/2 onion diced (1cups ish)

about as much tomato as onion, diced

1 tsp chili powder

pinch of hing

2 Tbsp ghee

2 sprig curry leaves

3 dried bird eye chilies

2 tsp mustard seed

1.5 tsp cumin

Grind the pork with the garlic in a processor

Salt all the parts a little less than they should end up, since you'll add some soy at the end

Slice the cabbage (10 big leaves or 15 small ones) in half lengthwise and then slice down to a 1/4" thickness. And then macerate it in salt and then blanch it

the scallion gets sliced and then lightly sautéed with sesame oil over a low flame. It just needs to be warmed through

steam for 10 minutes or boil till they float

1 pack of firm tofu, squeezed and drained ~20 minutes

1lb ground pork belly

1 handful of dangmyeon chopped up small

1 bag of bean sprout, blanched and chopped up small, and water squeezed out

4-5 scallions chopped up small

3 cup of kimchi chopped up small, juice squeezed out (better if sour, add more kimchi if it's not sour)

a glug of sesame oil

4-5 cloves of garlic grated

couple nice big pinches of salt

4 potatoes

4 slices of thick bacon

a pad of butter

2 bunches of scallions cut to 2" pieces

2 cloves of sliced garlic

1 chopped up bunch of greens (collard greens or spinach or whatever) (if using spinach, use baby spinach so that the peices are smaller)

a splash of water

with 3 Tbs of butter

2lb dice pork belly

2 Tbs of masala

3 tbs vinegar

1 onion

ginger

garlic

salt and chili powder

I think this is really good with Chimchurri which needs to sit for 30 minutes anyway so make that first

1 cup thinly sliced chives

1 cup fresh corn kernels (from 2 ears corn)

12 shrimp, coarsely chopped

In the smaller Dutch oven, get like 2" of oil to 350°

1 1/2 cups all-purpose flour

½ teaspoon some sort of chili flake

1 teaspoon baking powder

1/2 teaspoon baking soda

1 T salt

1 lemons zest (the lemon rest is for serving)

Corn, chives, and shrimp

~1 cups cold seltzer water or ice water ¼ cup sour cream

For 2

⅓ cup thinly sliced kimchi

1/4lb of meat or a bunch of seafood

1 small spoon of gochugaru

2 cloves grated garlic sesame oil

1 cup of anchovy broth (seems like not enough, trust)

a little kimchi juice if you have

salt or those lil baby salty shrimps

pepper

1 pack soft/silken tofu, chunked

2 eggs cracked in

2/3 c tapioca pearls Note: The pearls will suck up all the liquid, don't add more. Pearls are ready when they can be easily crushed between fingers

1 smallish potato

2 T of ghee

1.5 tsp cumin (till sizzling)

1 block ginger

a few curry leaves

thinly sliced chilis (fresh preferred, drys ok)

the potatos

soaked tapicoa

a handful of crushed peanuts

lime wedge

1 part 묵 powder

5 parts water

soysauce

sesame oil

gochugaru

scallions

Soak 1kg dried soybean in room temp water for 4hrs. More will upset the texture

Grind the beans with a little water just enough so that it grinds nice

Pour that into a nut bag, pour in a little more hot water and strain it. Don't pour too much how water in this step or the water will be too thin

set resulting soy milk aside

Pour a little more hot water in the bag and knead like bread in a big bowl. The milk with seep out of the bag. Knead the bag in this milk to get out more flavor. Set the aside with rest of milk

Do this 3-4 times, making sure you use just enough water that the bag is easily kneaded in the water

Squeeze out remaining water in bag, set the milk on the stove and bring to a simmer on medium low. remove bubbles

Keep mixing and really scape the bottom!!! The bottom will burn if you leave it even for a little bit.

As it heats it might boil over! Add some cold water or turn off the heat

Do this for a few minutes

Add the rennet little by little, stirring gently as you go until the tofu starts to coagulate

Keeps stirring until there's some clear looking water. If it doesn't happen after a few minutes, add more rennet.

Once you see clear water, cover the pot and rest

after 15 minutes drain the contents of the pot through a cheesecloth. The tofu can be used at this stage or pressed into a block. Length of time you press it determines how firm the tofu is

This is a placeholder so i don't forget that it's is a option

... but i dont really need a recipe for it lol

This is a placeholder so i don't forget that it's is a option

a handful of pasta

bacon

1/2 onion diced

garlic and spices

consider curry powder, cumin, mustard seed, or coriander seed, chilis

a big bunch of collards, roughly chopped and washed

2cups chicken stock

previously soaked pasta

and canned chickpeas, butter beans,or other nice bean

and a handful of parm

a couple cups of homemade chicken stock

a couple chicken thighs

salt

sesame oil

salt

sesame seeds

julienned zucchini

noodles

this will remove the starch so it doesn't gum up the soup

for two!

1 bag of clams (to keep overnight, wrap in moist towel and put in fridge)

1.25 cups of AP flour

start with 1/2 cup of water, but you will likely need more

clams cook tastier if the water is started from cool

once simmering, add a splash of sake

3/4Tbs Soup soy

makes 2!

1/4lb cubed pork

1/2 cube of ginger

a glug of mirin or sake

pinch of salt

crack of pepper

1/2 a zuccini

1/2 an onion

1 small to medium potato (precooked in microwave for ~1min)

optionally, cabbage, mushrooms, whatver veg

2-3 heaping spoonfuls of jjajang

couple tbs oil

1 little spoon sugar

1 big spoon of oyster sauce

Serves 6

1 cup any mushroom

packet of chicken thighs

3 Tbs butter

1 sliced onion, till soft

6 sliced garlic till fragrant

1 1/4 cup white wine boiled till 1/2 is gone

5 cup water or chicken stock

1cup farro/barley

6T miso

some soy sauce

1 kobocha in 1" slices

chicken and mush from before

1lb salmon

1 Tsp sesame oil

1 Tbs sake

1 Tbs mirin

1 Tbs soysuace

sesame seeds

2 cups bonito flake broth

2 portions rice

sliced scallion

salmon flakes

5 strips bacon, chopped

1lb mushrooms

1 garlic, sliced, added at end

splash soy sauce, added at end

2Tbs oil

1/2 tsp ginger, grated

2 cloves garlic, sliced

2 portions of rice

2 Tbs soy sauce

1 Tbs Lao Gong Ma

1lb tiny potato, boiled till forkable

1/4c olive oil

3 anchovies

handful chopped walnuts

1 garlic, grated

dollop of sour cream

Serves 4

2-3 cups anchovy broth

1/2 onion, sliced

2-3 potatos, cubed

1 zucchini, cut into half moons

2 cloves garlic, grated

6T miso

1 pack of tofu, cubed

sliced scallion

Serves 2-3

4Tbs soy

1T honey (or sugar or maple or apple)

1T mirin

1 garlic, grated

sesame seed

1Tbs sesame oil

black pepper

1/2 lb beef

1/2 onion, thinly sliced

shiitake mushroom, sliced

chili powder

Serves 6

1 cup any mushroom

packet of chicken thighs

3 Tbs butter

1 sliced onion, till soft

6 sliced garlic till fragrant

1 1/4 cup white wine boiled till 1/2 is gone

5 cup water or chicken stock

1cup farro/barley

6T miso

some soy sauce

1 kobocha in 1" slices

chicken and mush from before

1/2c chopped kimchi

1/2 julliened zucchini

3-4 strips chopped bacon (Or spam or pork belly)

2 portions of rice

~ 1.5Tbs gochujang

~ 1Tbs soy sauce

2 eggs

A packet of seaweed

Chop everything

fry up the bacon, remove from pan then fry the zucchini and kimchi in that fat

dump everything except eggs and seaweed into the pan and mix

let sit in pan for a while until a nice crust develops at the bottom of pan

put in bowls

fry up eggs, place on top of bowls

For 4

2 or 3 lb of chicken thigh

3 potatoes cut into big chunks

1 carrot cut into big chunks

1 onion cut into big chunks

7 to 8 garlic cloves whole

1/2 cube ginger

1.5 cups water (it'll look like not enough, but trust)

2 Tbs gochugaru

2 Tbs gochujang

1.5 Tbs sugar

4 Tbs soy sauce

2 Tbs Mirin

2 tsp sesame oil

1/4 soy sauce

2 Tbs mirin or sake

1.5 Tbs Honey

1Tbs sesame oil

3 clove grated garlic

1/4 grated onion

1/4 grated apple

Black pepper

1-1.5lb boneless short rib