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  • Honey Walnut Shrimp



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    Honey Walnut Shrimp

    Course rice
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients

    Course rice
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

    2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

    3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.


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  • Japanese Ginger Salad Dressing



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     Japanese Ginger Salad Dressing
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Course salad
    Cuisine Japanese
    Prep Time 5 minutes
    Servings
    cups(1 1/2)
    Ingredients
    Instructions
    1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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  • Sesame Seared Tuna



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     Sesame Seared Tuna
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Course appetizer
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    steaks
    Ingredients
    Instructions
    1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
    2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
    3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
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  • Easy Focaccia Bread



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     Easy Focaccia Bread
    Course snacks
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
    2. In a bowl, blend the tomato paste, honey, and basil.
    3. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
    4. Bake 30 minutes in the preheated oven, until the bread is lightly browned.
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  • Oyakodon



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     Oyakodon
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Cuisine Japanese
    Prep Time 40 minutes
    Servings
    Ingredients
    Instructions
    1. Rub 1/4 teaspoon of salt all over the chicken. Place the chicken in a cold sauté pan skin-side down, then place a smaller cast iron pan on top of the chicken to weigh it down (a pot filled with water would work too). This keeps the chicken from curling ensuring that every bit of skin makes contact with the pan.
    2. Put the pan on the stove over medium low heat. By gradually increasing the temperature, the chicken not only cooks more evenly, it allows as much of the fat in the skin to render out as possible. Fry until the skin is golden brown all over and crisp (about 7 minutes). If the oil is spattering too much, turn down the heat a little
    3. While the chicken is frying, combine the LovOlio Extra Virgin Olive Oil, dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs into a separate bowl and mix just enough to break up the yolks
    4. Once the skin is browned, transfer the chicken to a cutting board and chop it up into bite-sized pieces. The meat may not be fully cooked, but this is fine as it will cook through later.
    5. Drain all the oil from the pan (its okay if there's a little still clinging to the pan) then put the pan over medium high heat. Return the chicken to the pan along with any juices.
    6. Add the sake and stir-fry until all the liquid has evaporated. Add the dashi mixture and bring to a boil.
    7. Add the scallions, then cover everything with the eggs. Cover the pan with a lid and turn down the heat to medium low.
    8. When the egg is cooked to your liking, portion the egg and chicken out onto steamed rice and drizzle with the remaining sauce.
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