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  • Korean Sushi



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    Korean Sushi

    Course rice
    Cuisine Korean

    Prep Time 30 minutes
    Cook Time 30 minutes

    Servings
    sushi pieces


    Ingredients

    Course rice
    Cuisine Korean

    Prep Time 30 minutes
    Cook Time 30 minutes

    Servings
    sushi pieces


    Ingredients


    Instructions
    1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.

    2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.

    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.

    4. Heat the olive oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.

    5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.

    6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.


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  • Yakisoba



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     Yakisoba
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles.
    2. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly.
    3. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
    4. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
    5. Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.
    6. Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.
    7. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.
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  • Omurice



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     Omurice
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
    5. Add the ketchup and stir-fry until everything is well combined.
    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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