with love, Kamy

DIRECTIONS:

1. Wrap tofu with 2-3 layers of paper towels, place plate on top. Drain water out of tofu for 15 minutes

2. Peel and grate daikon and gently squeeze water out

3. Cut green onion into thin slices

4. Mix dashi, shoyu, and mirin in a saucepan and bring to boil, then turn off heat

5. Remove tofu from paper towels and cut into desired sizes

6. Heat peanut oil in medium saucepan

7. Coat tofu with potato starch and immediately deep fry until light brown and crispy

8. Remove tofu and place on wire rack

9. Place tofu into serving dish and pour sauce into bowl

10. Garnish tofu with grated daikon and green onions
    

INGREDIENTS:

• 1 block soft tofu

• Potato Starch

• Bottle of Peanut Oil

• 1 cup dashi

• 2 tbsp shoyu

• 2 tbsp mirin

• Daikon radish

• 1 Green onion bunch

DIRECTIONS:

1. Boil spaghetti and place on the side

2. Cook bacon in a large pan with high walls, sprinkle a spoonful of brown sugar to help caramelize

3. Once cooked, add in onions and garlic

4. Cook until onions are semi-clear

5. Add in mushrooms

6. Once ingredients are well mixed with one another, add in pasta

7. Add in some sesame oil, shoyu, garlic chili oil, mix around

8. Add in two packets of natto, already mixed with sauce and mustard

9. Add in a handful of green onions

10. Serve in a bowl and add a pinch of shredded nori on top, enjoy :)

INGREDIENTS:

• 1 box of spaghetti

• 1/2 pack of bacon, cut into small pieces

• 2 packs of natto

  • I like using Mizkan Niowa Natto, has sauce & mustard packets inside

• 1/2 sweet onion, diced

• 2-3 cloves of garlic, minced

• 1 package of shimeji mushrooms

• Green onions

• Shredded Nori

• Sesame Oil

• Brown Sugar

• Garlic Chili Oil

• Shoyu

DIRECTIONS:

1. Dice tomatoes, mince garlic, & cut basil thinly

2. Cook garlic with olive oil until golden brown

3. Toss together tomatoes, basil, vinegar, salt, garlic, and red pepper flakes

4. Set mixture in fridge for at least 30 minutes

5. Preheat oven to 400 degrees

6. Brush slices of baguette and brush with some olive oil

7. Toast bread until golden (about 10-15 minutes)

8. Let bread cool and rub tops of bread with a halved garlic clove

9. Spoon tomatoes on top of bread

10. Drizzle balsamic glaze on top and serve :)

INGREDIENTS:

• 1/4 cup thinly sliced basil

• 4 cloves garlic

• 4 plum tomatoes

• 2 tbsp balsamic vinegar

• 1 pinch red pepper flakes

• 4 tbsp extra-virgin olive oil

• 1 large baguette

ENCHILADA INGREDIENTS:

• 1 lb chicken breasts or chicken thighs

• 1 sweet onion

• 1 bunch of cilantro

• 1 28oz can of peeled tomatoes (Cento San Marzano Peeled Tomatoes)

• 2 - 3 cloves of garlic

• 1 can red enchilada sauce

• 1 pack of flour tortillas

• 1 bag shredded mexican cheese

• 1 small container sour cream

1. Season chicken breasts with salt, pepper, garlic powder, and any other seasonings to liking (I love to add some cumin)

2. Cut onion into large chunks

3. Smash cloves of garlic with side of the knife

4. In a pot or pan with high walls, add olive oil and toss onions and garlic inside

5. When onions brown a little, add seasoned chicken breasts

6. Sear chicken until a light brown crusting

7. Add in can of peeled tomatoes with sauce

8. Add chopped cilantro (large sections, okay to leave stems)

9. Bring mixture to a boil and simmer for an hour

10. Remove chicken and shred on the side

11. Strain the tomatoes, onion, and cilantro. Pulse in a food processor.

12. Put strained broth into a separate container to use for homemade enchilada sauce

13. Add shredded chicken back into the pan and re-add the onion tomato fine mixture

14. Cook until there is barely any liquid left

15. Add in a spoonful of sour cream, turn off the heat

16. Microwave tortillas for 30 seconds to make them easier to roll

17. Add a think layer of enchilada sauce to cover the pan

18. Roll chicken into tortillas and place into pan, put small spacing in between enchiladas

19. Pour sauce on top of enchiladas, generously sprinkle cheese on top

20. Bake in oven at 400 degrees for 20 minutes

HOMEMADE ENCHILADA SAUCE:

• 2 tbsp olive oil

• 2 tbsp flour

• 4 tbsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp cumin

• 1/4 tsp onion powder

• 1/4 cayenne pepper

• 2 cups of “tomato broth”

1. Place flour and oil in a medium size saucepan under medium heat

2. Whisk and cook mixture until it starts to boil

3. Whisk in seasoning until well blended

4. While still whisking, add in tomato broth

5. Reduce the heat to low and simmer for about 10 minutes or until slightly thickened

6. Add in can of red enchilada sauce