Char Siu

One of the best things I’ve made in recent memory. And so versatile — planning to use the leftovers in both soup and fried rice.

My recipe is inspired by this one from Nom Nom Paleo but I made some non-paleo ingredient subs.

Salmon Teriyaki Donburi

This is a recipe I never remembered to put online. Hopefully I’ll actually remember it.

Sesame-Soy Salmon

This Cooking Light recipe was definitely up our alley. The skin turned out perfectly crispy and the flavors went together well.

I served this with zucchini and cuke ribbons tossed with the same sauce and topped with a little furikake. We also sauteed some mushrooms with butter, lemon, and ponzu for an extra burst of veggies.

Black Sesame Ice Cream

This is only maybe my second time using John’s ice cream maker. I made this recipe. It’s tasty, but the texture seems a little grainy/chalky/off to me. I think potentially the neri goma doesn’t mix in as well as I’d like. But it was still a fun thing to make.

Chirashi

I’m calling this a work in progress because I didn’t get the sushi rice right. I used this recipe to make it but it came out too starchy – maybe I didn’t rinse it enough? My sister, who helped me with this dish, gets credit for the lovely presentation. I’ll try making sushi rice again and file as a separate recipe when I get it right.

Tantanmen

This ramen was SO GOOD. And a lot easier to pull off than the other recipe I made. You do need to purchase some weird ingredients and invest some time in simmering the broth, but the results are delicious.

Squash and Radish Salad

Barely a recipe but a refreshing salad for a summer cookout. Easy to double for a crowd. I also made these peanut noodles but since I wasn’t 100 percent sold on the texture I’m considering that a recipe in progress and not posting.