by Christopher Moorhead | May 2, 2025
Shred the Napa Cabbage and the Red Cabbage, removing the hard center core. Chop the Green Onions Julienne slice or grate the Carrots Mince the Cilantro Place all into a large salad bowl and toss to combine. Add the Osaka Miso Sauce and toss to combine. Cover and...
by Christopher Moorhead | Mar 3, 2025
Mix 2 Tbsp. cornstarch with 1 C. water in a bowl and set aside. (Save remaining 4 C. water for soup) Wash and trim prawn legs and antennae and set aside. Boil water in a small pot and blanch prawns until pink; remove, cold rinse, drain, and set aside. Dice firm tofu...
by Christopher Moorhead | Mar 3, 2025
Season pre-cooked noodles with ¼ C. Garlic Sesame Sauce and ¼ C. oil, toss and coat noodles. Heat a griddle or wok at medium heat and add 2 Tbsp. corn oil. Spread noodles on the skillet or wok and let them brown for 3-5 minutes. Turn the noodles over and brown the...
by Christopher Moorhead | Feb 10, 2025
Place all ingredients in a pot and heat at medium heat until ingredient temperature reaches 180F. Hold for 5 minutes, remove and place in a covered container. Store Garlic Ginger Infusion in refrigerator. Use 1 tsp. per serving for...
by Christopher Moorhead | Feb 10, 2025
Marinate beef and velvetize as shown below. Set velvetized beef aside. Rinse fermented black beans thoroughly to remove salt and pat dry. Crush the beans slightly with the back of a spoon. Water blanch asparagus: place asparagus in boiling water for 10 seconds,...
