Asian Noodle Salad Cups Ingredients: serves 4 appetizer portions 1.5 oz rice vermicelli, prepared according to the package direction a.
Lettuce & Egg Fried Rice Ingredients: 2 servings 2 eggs, beaten 2 leaves iceberg lettuce, torn into bite-size pieces 14.
Grilled Chicken Salad Ingredients: 1 serving 1 cup leafy green 2 oz romanesco, steamed 1/2 avocado, sliced 1/4 red bell.
Mixed Sando Ingredients: 1 serving 3 slices shokupan (Japanese bread) 1 hard-boiled egg 3 ham slices 1 seedless cucumber, sliced.
Potato Salad Sandwich Ingredients: 4 servings Japanese potato salad (recipe below) 8 slices prosciutto 8 leaves of butter lettuce Butter.
Gyoza (potstickers) Ingredients: 24 pieces 24 pieces gyoza wrappers 5.5 oz ground pork 4 oz cabbage, chopped 1/2” ginger, chopped.
Sushi Pop-Tuna Mayo Ingredients: 1 pop 1/2 sheet sushi nori seaweed 2 oz cooked white rice 1/2 Tbsp. sushi vinegar.
Teriyaki Chicken Roll Ingredients: 1 roll 7 oz cooked white rice 2 Tbsp sushi vinegar 4.5 oz chicken thigh For.
Tuna Mayo Sushi Sandwich Ingredients: 1 serving 4 oz cooked white rice 1 Tbsp sushi vinegar 2 leaves of green.
Salmon Sushi Sandwich Ingredients: 1 serving 4 oz cooked white rice 1 Tbsp sushi vinegar 1.5 oz sashimi-grade salmon, sliced.
Tofu and Mizuna Salad Ingredients: 1 serving 1 cup mizuna 4 oz soft tofu, cubed 1/2 cup pea sprouts 1”.
Tamago Sando Ingredients: 1 serving 2 slices Shokupan (Japanese bread) 2 hard-boiled eggs Salt to taste 3 Tbsp Kewpie Mayonnaise.
Steak Salad with Mushrooms Ingredients: 1 serving 5 oz beef rib eye or NY steak salt and pepper 3 oz.
Bangbang Chicken (shredded chicken salad) Ingredients: 4 servings 9 oz chicken breast 3 Tbsp sake or white wine 1/4 Tbsp.
Tonkatsu (pork cutlet) Ingredients: 1 serving 7 oz pork shoulder or loin salt and pepper 2/3 Tbsp flour 1 Tbsp.
Karaage, Japanese style fried chicken Ingredients: 1 serving 9 oz chicken thigh, cut into pieces 4 Tbsp flour For marinade:2.
Baked Salmon with Mayo Ingredients: 4 servings 14 oz salmon filet salt & pepper 1/3 cabbage, coarsely chopped 1 onion,.
Okonomiyaki Ingredients: 1 serving 2 oz flour 1/2 beaten egg 1/2 cup water 2.5 oz pork belly slices 5 oz.
Karaage Bun Ingredients: 1 serving 1 bao bun, steamed according to package directions 3.5 oz chicken thigh, cut into pieces.
Salmon Poke Bowl Ingredients: 1 serving 6 oz cooked white rice 1.5 oz sashimi-grade salmon, cut into bite size pieces.
Spicy Ahi Poke Ingredients: 1 serving 6 oz cooked white rice 3.5 oz sashimi-grade tuna, cut into bite size pieces.
Pork Bun Ingredients: 4 buns 4 bao buns, steamed according to package directions1 lb pork belly slab1” chunk fresh ginger,.
Aburi Salmon Nigiri (seared salmon sushi) Ingredients: 2 pieces 2.5 oz cooked white rice 2 tsp store-bought sushi vinegar 2.
Poke Salad with Yuzu Kosho Dressing Serves 2 5 oz Sashimi-Grade Tuna, Sliced 5 oz Sashimi-Grade Salmon, Sliced 3 Tbsp.
Bahn Mi Sandwich Ingredients 6oz reduced-sodium turkey ham 1/3c Kewpie Caesar Dressing 1/2 carrot, shredded 1 Persian cucumber (or 1/4.
Gyoza with Yuzu Kosho Dressing Yuzu Kosho Dressing will give gyoza a refreshing citrus flavor with a hint of spiciness..