If you have trouble finding glutinous rice, you can substitute Jasmine rice. Chinese sausage can be found at most Asian supermarkets. A good brand is Lap Xuong Thuong Hang.
2 cups, sweet glutinous rice
6 ounces, shiitake mushrooms – sliced into small pieces
2 tablespoons, il Fustino Avocado Oil
3 Chinese style sausage links (lap chong) – casing removed, chopped
2 tablespoons, fried shallots
2 tablespoons, rice wine
1 tablespoon, sugar
1/3 cup, soy sauce
1 tablespoon, sesame oil
- If using glutinous rice, soak the sweet rice for an hour in room temperature water. It is not necessary to soak Jasmine rice.
- Preheat the oven to 350° F.
- In a dutch oven over medium-high heat saute the Chinese sausage until fat is rendered but sausage is not browned. Drain off fat and reserve sausage. Add a tablespoon of avocado oil to pan and saute mushrooms until lightly browned, remove and reserve mushrooms. Add remaining avocado oil and shallots, saute until lightly browned.
- Turn heat to high. Add rice and 3 cups water. Cook for about 5 minutes, stirring frequently, until almost all the water is absorbed. The rice will have plumped but won’t be soft yet.
- While rice is cooking, in a bowl combine the rice wine, sugar, soy sauce, and sesame oil and mix well.
- When rice is ready to go in the oven, add soy sauce mixture, mushrooms and sausage. Mix very well so that the rice is the same color throughout. Cover and bake for 20 minutes.
- Fluff and serve with cilantro and sweet chili sauce, if desired.
Author: Laura S. Kirkley
Korean style beef ribs (Bulgalbi) are delicious. This special array of ingredients not only provide flavor but are the reason the ribs are so tender.
8 beef short ribs – Trim excess fat and butterfly, gently rinse and pat dry
1/2 cup, soy sauce
1/3 cup, sugar
6 cloves, garlic – minced
3 scallions – chopped
3 tablespoons, sherry
2 tablespoons, il Fustino Sesame Oil
2 tablespoons, roasted sesame seeds
1/2 teaspoon, fresh ginger – grated
- In a bowl dissolve sugar in soy sauce and sherry. Add remaining ingredients and mil well.
- Combine marinade and short ribs in resealable plastic bag and let marinate for anywhere between 1 hour and a day in the refrigerator
- Preheat grill
- Remove ribs from marinade and spread open and place on grill
- Close grill lid until ribs are done, about 7 to 10 minutes
Author: Fukiko Miyazaki
Karaage is one of the most popular dishes in Japan. It is a common home-cooked meal, but also served in restaurants.
1 pound, boneless skinless chicken thighs – cut into 2″ pieces
1 tablespoon, fresh ginger – grated
1 clove, garlic – grated
1 tablespoon, toasted sesame oil
2 tablespoons, soy sauce
1 tablespoon, sake
pinch, black pepper
pinch, granulated sugar
1/3 cup, cornstarch
2 cups, il Fustino Avocado Oil – for frying
lemon – optional
red chili pepper – optional
ponzu – for dipping optional
- Mix the ginger, garlic, sesame oil, soy sauce, sake, black pepper and sugar in a large bowl and whisk.
- Add the chicken, then stir well, Cover with plastic wrap and refrigerate for at least one hour, over night is best for the most flavor.
- Pour two inches of avocado oil into small heavy bottomed pot and heat until oil reaches 360 degrees F.
- Prepare a rack for draining the fried chicken.
- Add corn starch to a small bowl. Remove chicken 2 or 3 pieces at a time and dredge in corn starch.
- Carefully and gently drop chicken into hot oil. Remove when chicken turns a golden color. About 2 to 3 minutes.
- Transfer chicken to the wire rack to drain.
- Serve with lemon wedges, or if you prefer serve with red chili pepper. You may want to dip chicken in ponzu sauce as well.
- Enjoy while hot!
1 tablespoon, toasted sesame seed oil
1/2 tablespoon, garlic – minced
1/2 tablespoon, ginger – minced
4 cups, prepared chicken stock or broth
4 medium, eggs – lightly beaten
white pepper and salt to taste
4 scallions including green ends – sliced 1/8″ thick
- Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly
- Add chicken broth/stock and bring to a boil on high heat
- Add white pepper and salt to taste
- While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.
- Turn off heat and top with scallions
- Serve immediately
Author: Paulette Lambert
2 pounds, fresh asparagus – trimmed
2 tablespoons, white wine vinegar
1 1/2 teaspoons, shallot – minced
1 teaspoon, dijon mustard
freshly ground black pepper
1 tablespoon, water
2 tablespoons, il Fustino Toasted Sesame Oil
2 tablespoons, walnuts – chopped
- Preheat oven to 400°F.
- Arrange asparagus in a single layer on a baking sheet; drizzle with a bit of olive oil and roll to coat; bake for 12 minutes or until crisp-tender.
- Meanwhile, in a small bowl, whisk together vinegar, shallot, Dijon, salt, and pepper. Slowly drizzle in the walnut oil in a very thin stream, whisking constantly to emulsify.
- Remove asparagus from oven; arrange on a platter. Drizzle with the vinaigrette. Sprinkle with chopped walnuts.