Ingredients:

3 1/2 to 4 cups sushi rice
1/4 lb. smoked salmon
2 eggs
2 teaspoons sugar
1/2 small cucumber / 1 avocado
1/2 cup imitation crab meat
1 tablespoon mayonnaise

Procedure:

Cook sushi rice. Whisk eggs in a bowl. Add sugar in the egg and stir well. Pour some of the egg mixture into a large frying pan and make thin omelet. Make another thin omelet. Slice the omelet thinly into strips. Slice cucumber into thin strips. Put imitation crab meat in a bowl and mix with mayonnaise. Place plastic wrap on the inside of a round 6-7 inch cake pan. Spread salmon slices on the bottom of the cake pan. Put 1/3 of sushi rice on top of the salmon and flatten the rice. Spread cucumber strips / avocado slices and imitation crab over the rice. Put 1/3 of sushi rice on top of them and flatten the rice. Spread egg strips on top of the rice. (leave some egg strips for garnishing.) Further, put 1/3 of sushi rice on the egg strips. Cover the rice with plastic wrap and put a weight on the top. After 10 minutes, cover the cake pan with a large plate and turn them over. Remove the cake pan and plastic wrap. Garnish some egg strips on top of the salmon.

Ingredients:

100 grams rice semolina
500 ml. water
1 chicken stock cube
8 shrimp
1 tablespoon chopped coriander leaves
1 tablespoon chopped celery
1 teaspoon ginger powder
1/4 teaspoon white pepper
1 egg

Procedure:

Clean the shrimp, cut down the back and remove the black thread gut. I normally leave the head and tail on for presentation. Fry the shrimp for 2 minutes until cooked. Place the rice semolina, water and chicken stock cube into a saucepan and boil for 10 minutes. Boil the egg until it’s soft boiled. In Thailand we barely cook it and add it almost raw. The intention is to cook the egg by stirring it into the hot rice soup. When it serve put the rice semolina soup in the boll plate add coriander, celery white pepper and shrimp in.

Ingredients:

100 grams pork with fat and skin
2 tablespoons Thai red curry paste
200 ml. coconut milk
200 ml. water
50 ml. tamarind water
2 tablespoons sugar
5 tablespoons fish sauce
20 grams pineapple
20 gms Green Beans

Procedure:

Fry the red curry paste with the coconut milk until it boils. Slice the pork into thin strips, add to the curry pan. Heat the pan, add the water a little bit at a time to keep the sauce from drying out, and keep cooking until all the water is used up. Add the fish sauce, sugar, tamarind water, and cook for 5 minutes. Turn off the heat. Chop the pineapple and green beans and add to the curry pan to warm through. Serve with hot fragrant rice.

Ingredients:

1 kg. (2lb) lamb fillets
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons peanut oil
4 onions, cut into wedges
3 teaspoons cornflour
3 tablespoons soy sauce
1/4 cup (60 ml) sherry

Procedure:

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning. Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm. Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok. Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened. Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds. Makes 4 servings.

Okonomiyaki is said to be Japanese-style pizza. This recipe makes Osaka-style okonomiyaki. There are lots of toppings. 

Ingredients:

2 cup all purpose flour
1 1/4 cup dashi soup stock or water
4 to 6 eggs
1 to 1 1/4 lb cabbage
6 tablespoons chopped green onion
2/3 cup tenkasu (tempura flakes)
12 to 18 strips of thinly sliced pork or beef

For Toppings:
ao-nori (green seaweed)
okonomiyaki sauce (or tonkatsu sauce)
mayonnaise

Procedure:

Put dashi soup stock in a bowl. Mix the flour in the soup stock. Rest the batter for an hour in the refrigerator. Chop cabbage finely. Take about 1/2 cup of the batter (to make one sheet of okonimiyaki) in another bowl. Mix chopped cabbage (about 1/4 lb), chopped green onion (about 1 tablespoon), and tempura flakes (about 2 tablespoons) in the batter. Make a hole in the middle of the batter and add an egg in the hole. Stir the batter. Heat an electric pan and oil slightly. Pour the batter over the pan and make a round. Fry meat or your choice of toppings on the side. Cook 5 to 7 minutes and place meat (toppings) on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes. Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top. Sprinkle aonori over the sauce. Sprinkle katsuobushi (bonito flakes) and beni-shoga (red ginger) if you would like.Makes 4-6 sheets.

Roasted vegetables are delicious and attractive. Serve on warm muffins with a herb sauce, they are unbeatable.

Ingredients:

1 red onion, cut into 8 wedges
1 eggplant, halved and sliced
1 yellow bell pepper, deseeded and sliced
1 zucchini, sliced
1/4 cup olive oil
1 tablespoon garlic vinegar
2 tablespoons vermouth
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
2 teaspoons light brown sugar
4 muffins, halved

Sauce:
2 tablespoons butter
1 tablespoon all-purpose flour
2/3 cup milk
5 tablespoons vegetables stock
3/4 cup grated cheddar cheese
1 teaspoon whole-grain mustard
3 tablespoons chopped fresh mixed herbs
salt and pepper

Procedure:

Arrange the onion, eggplant, yellow bell pepper and zucchini in a shallow nonmetallic dish. Combine the olive oil, garlic vinegar, vermouth, garlic, thyme, and sugar and pour over the vegetables, turning to coat well. Set aside to marinate for one hour. Transfer the vegetables to a cookie sheet. Roast in preheated oven, 400 degrees F./ 200 degrees C., for about 20 to 25 minutes or until the vegetables have softened. Meanwhile, make the sauce. Melt the butter in a small pan and stir in the flour. Cook for one minute over a low heat, stirring constantly, then remove the pan from the heat. Gradually stir in the milk and vegetable stock and return the pan to the heat. Bring to a boil, stirring constantly until thickened. Stir in the cheese, mustard, and mixed herbs and season well. Cut the muffins in half and toast under a preheated broiler for two to three minutes until golden brown, then transfer a serving plate. Spoon the roasted vegetables onto the muffins and pour the sauce over the top. Makes 4 servings. Serve immediately.

Ingredients:

3/4 lb. beef loin, thinly sliced
1 tablespoon grated apple
2 tablespoon soy sauce
1 tablespoon grated garlic
1 tablespoon sesame oil
1 tablespoon white sesame seed

Procedure:

Mix apple, soy sauce, garlic, sesame oil, and sesame seeds in a bowl. Marinate beef in the sauce for 30 minutes. Heat a large skillet on high heat and stir-fry the beef. Makes 4 servings.

Ingredients:

1/2 cup honey
1/4 teaspoon grated orange peel
1 pack (6 oz.) fresh grilled chicken breast strips
1-1/2 cups halved seedless red grapes
3/4 cup sliced celery
4 cups torn romaine lettuce
1/4 cup sunflower kernels

Procedure:

Mix dressing and orange peel in large bowl. Add chicken breast strips, grapes and celery; toss lightly. Cover. Refrigerate several hours or overnight. Toss with lettuce just before serving. Sprinkle with sunflower kernels.

This is a classic gop-gam dish (side snacks served with beer), the pork is covered in sesame seeds, seasoned and dried in the sun for 1 day to cure it a little, then fried and served with spicy chilli sauce. In the photo below you can see it drying in the sun.

Ingredients:

400 grams pork meat
5 to 6 garlic cloves
2 to 3 coriander root
1 teaspoon peppercorns
2 tablespoons light soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dark soy sauce
1 to 2 tablespoons sesame seed

Procedure:

Pound the coriander roots, garlic and peppercorns together. Slice the pork meat into strips, add all the ingredients, including the pounded mixture and lay out in the strong sun for a day. I keep it behind a window to avoid flies, but you can also just use a wire net or just tolerate them. Fry in hot oil until cooked, serve with chilli sauce.

Ingredients:

Ginger and Soy Dipping Sauce:
2 cm x 2 cm (3/4 inch x 3/4 inch) piece fresh ginger, cut into julienne strips
2 tablespoons Japanese soy sauce
2 tablespoons mirin
1 teaspoon wasabi paste
1/4 teaspoon sesame oil

Tuna Cubes:
600 grams fresh tuna steaks
1 teaspoon wasabi powder
50 grams black sesame seeds
1/4 cup oil

Procedure:

To make the dipping sauce, place the ginger,Japanese soy sauce, mirin, wasabi paste and sesame oil in a small bowl and mix together well. set aside until needed. Cut the tuna into 2 cm (1/4 inch) cubes using a very sharp knife. Put the tuna cubes in a large bowl. Add the combined wasabi powder and black sesame seeds to thee bowl and toss well until the tuna cubes are evenly coated in powder and seeds. Heat a wok over high heat, add half the oil and swirl to cook. Add half the tuna and cook, tossing gently, for 1 to 2 minutes, or until lightly golden on the outside but still pink in the middle. Drain on crumpled paper towels and repeat with the remaining oil and tuna. Arrange the tuna cubes on a platter with the dipping sauce in the center and serve with toothpicks so that your guest can pick up the cubes. Makes about 40 cubes.

The dipping sauce will keep in the refrigerator for up to one week, but the tuna is best if cooked no more than 3 hours in advance.

The tuna cubes are also very nice served with a chilli and lime dipping sauce instead of the ginger and soy one in the recipe.

To make the dipping sauce, dissolve 2 tablespoons grated palm sugar or soft brown sugar in a small bowl with 2 tablespoons lime juice. Add 1 tablespoon fish sauce and 1 seeded and finely chopped fresh red bird’s eye chilli. Mix together well. This sauce will keep in the refrigerator for 2 to 3 days.