Beef Sukiyaki

This is a great dish.  It looks like the Japanese stew but has a much different flavor and taste.  The Hon Dashi makes the difference.  Sukiyaki means “Like Grilled”.

1 ½ cups prepared dashi stock (1 ½ cups chicken broth and 1 TBSP dried hon dashi)
3/4 cup soy sauce
3/4 cup sweet Marsala
3 TBSP Sake
1 chopped green onion

2 stalks carrots, thinly sliced (match sticks)
4 ounces sliced fresh mushrooms
½ onion, thinly sliced
2 leaves w/stalk large bok choy (sliced long way and chopped)

2 TBSP peanut oil
1 garlic clove minced

1 package cellophane noodles (3 ¾ oz.)

Combine dashi, soy sauce, Marsala and Sake with 1 chopped green onion in a sauce pan, bring to a boil and turn on low simmer.

In the wok fry minced garlic on medium in 2 TBSP peanut oil to give it a garlic flavor until the garlic turns light brown, then remove the garlic and set aside.

Boil water in a sauce pan for the noodles. When the water has boiled turn off heat and add the noodle. Let it sit in the hot water.

Fry meat in a wok in the oil in 3 stages until the water from the meat evaporates. With a slotted spoon remove meat and place into the simmering dashi stock. When the meat is cooked in the dashi several minutes after the last batch turn off the heat and cover.

In the hot wok pour 1 TBSP of Marsala and deglaze the wok. Then add all the veggies and the onion. For 4 minutes turn the veggies in the wok. Then add a ½ cup of the dashi into the wok and cover. Turn off heat.

Let everything stand 10 minutes with the heat off. Serve the noodles in a bowl, the veggies and then the meat.




Asian Mandarin Avocado Fish and Shrimp Salad

This is a very simple dish I have worked together with a perfect sauce. The sauce can be used for chicken and pork. Start with the salad dressing. All my salad dressings are a 6:1 ratio, 6 TBSP of oil and 1 TBSP of everything else.

Asian Salad Dressing/Marinade
• 6 TBSP peanut oil
• 1 TBSP soy sauce ( I added a tad more b/c I like a stiff soy sauce flavor)
• 1 TBSP sesame oil
• 1 TBSP balsamic vinegar
• 1 TBSP minced fresh garlic
• 1 TBSP minced fresh ginger
• 1 TBSP chopped scallions

In a bowl whisk all ingredients.

Fish and Shrimp (for 2)

• 6 large jumbo shrimp
• 2 white fish filets (You can use flounder, walleye, cod, tilapia, etc.)

Devein and peel shrimp and chop the fish filets cross ways 1 inch. Place the seafood in a plastic zip lock bag and then pour in half the salad dressing. Seal the bag and place it in the refrigerator for 30 minutes.


• Any green leafy salad, I used a romaine medley and escarole
• Cilantro – chopped
• 1 avocado – quartered
• 1 fresh mandarin – peeled and deseeded
• ½ cup frozen edamame (soy bean, without the shell)
• sesame seeds, for topping (optional)

Arrange everything on a plate except the fish.

Heat non-stick pan on medium heat. Remove fish from bag and set the dressing in the bag on the side, and sauté fish about 4 minutes, add the remaining dressing from the zip lock bag (this dressing has the fishy flavor) and cook another 4 minutes until the fish and shrimp are nice and tender. Remove the shrimp and plate three shrimp in line on both plates and then plate the fish. Add the pan cooked dressing to the remaining half dressing and whisk once more. Spoon the dressing equally amongst both plates and serve.

Can it be that easy?








Just when you didn’t think there was any other way to make a meat and potato stew, look here at the Japanese Nikujaga. There are actually 2 versions of this that I make. V1 is cooked in a Dutch oven. V2 is cooked in a Crockpot.

V1 1 lb. beef (marinade 1 hour in 4 Tbsp. soy sauce and 1 Tbsp. brown sugar)
V2 1 lb. beef (marinade over night in 3 Tbsp. soy sauce, 1 Tbsp. sake, 1 Tbsp. marsala, 1 chopped green onion, 1 garlic clove sliced into small coins)

1 onion – chopped
3 carrots – chopped 1 inch by ¼ inch
3 cloves garlic minced
½ Lb. Small potatoes cut – chopped into bite size pieces

V1 ½ cup snow peas
V2 1 cup or more chopped kale
V2 ½ onion sliced
5 chopped green onions (scallions)
1 cup mushrooms (shitake)

V1 Sauce
1 dash white wine
2 cups water (or stock)

V2 Sauce
3 Tbsp. soy sauce
2 Tbsp. sake
2 Tbsp. Marsala or sherry or mirin
2 cups Dashi stock (2 Tbsp. hon dashi [dried bonito] and 2 leaves dashi kombu [dried seaweed]).  In small sauce pan bring 2 cups of water to boil add dashi ingredient, let cook for 5 minutes, turn off heat, strain into the Crockpot.

Salt and Pepper
Chu Chow Chili Oil
Peanut oil (couple of Tbsp.)

V1 Cooking instructions:

  1. Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
  2. Cut thin beef into 2″ width pieces.
  3. In a large pot, heat oil at medium high temperature and cook beef until the color changes.
  4. Add potatoes, onions, and carrot, potatoes.
  5. Add water, cover, and cook it at low medium heat about 20 minutes or until potatoes get tender.
  6. Season with sugar, soy sauce, white wine, scallions, mushrooms and salt. Cook 15 minutes longer.
  7. Remove from heat and let it sit for 30 minutes. Then add snow peas.
  8. Serve as is or reheat.
  9. I like to add a dollop of Chu Chow Chili Oil on my dish

V2 Cooking instructions:

  1. Cut thin beef into 2″ width pieces.
  2. Brown meat somewhat in a pan with peanut oil, transfer to Crockpot
  3. Add the veggies, the sauce and the Dashi stock and cook on medium ~6 hours