Season chicken with garlic powder, salt, and pepper. In a small mixing bowl, mix egg and cornstarch. Dip the chicken pieces into batter and fry in oil until lightly browned. Place chicken on paper towel to drain oil. In a separate bowl, combine sauce ingredients and mix well. Arrange fried chicken in medium sauce pan. Pour sauce over chicken and cook for 20 minutes over a medium-low heat stove. Turn chicken occasionally to allow chicken to cook evenly in sauce. Enjoy with favorite sides... ONO!
Print Recipe
Heat canola oil in a large pot over medium-low heat.
Add sliced pipikaula and gochujang. Sauté until the gochujang softens and coats the meat (avoid inhaling steam—it can be spicy!).
Stir in chicken broth and bring to a simmer.
Cook uncovered for 30 minutes to rehydrate and tenderize the pipikaula.
Add kimchee and season with salt or substitute Hondashi for more umami. Simmer another 15 minutes.
Taste and adjust seasoning. Add optional tofu and green onions if desired.
Finish with sesame oil and serve hot.
RC: Foodland.com
Print Recipe
Preheat oven to 350 degrees F and grease an 8×8 baking dish. A glass dish is recommended to prevent the most sticking.
Mix mochiko, sugar, coconut milk, water, and food coloring until fully incorporated.
Pour into the baking dish and cover tightly with aluminum foil.
Bake 45-55 minutes or until mochi is cooked all the way through. See notes for microwave cooking instructions.
Let mochi cool. When mochi is completely cooled, dust with potato starch to prevent sticking and slice into rectangles using a pizza cutter or plastic knife, continuing to add more potato starch as needed. Chi chi dango will keep sealed at room temperature for a few days. Enjoy.
Print Recipe
Preheat your broiler (or toaster oven to 500 degrees).
Place the mochi cakes on a baking sheet and broil at 500 degrees for 2-4 minutes until they puff up and turn slightly brown. Keep an eye on them as they can burn quickly.
Chef tip: Alternatively, you can grill or pan-fry the mochi until they're puffy and slightly crispy on the outside. I prefer to grill mochi because it adds a smokier flavor!
Dice Huli Huli Chicken into large pieces. Save all the liquid in the container and place to the side.
Peel and dice your carrots into large pieces.
To make soup, follow the directions from the miso packet. Cook carrots in the miso soup until tender.
In a serving bowl, place your diced chicken, mizuna, and mochi. Ladle over the hot miso soup with the carrots.
Enjoy!
RC: Foodland.com Chef Dorvin Shinjo, Development Chef de Cuisine
Print Recipe
Preheat the oven to 350 degrees.
Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
Add the flour, corn starch, baking soda and salt and mix until just combined. Stir in the chocolate chips.
Grease or line a baking sheet with parchment. Drop the dough, using tablespoons, about 2 inches apart onto the sheet and bake for about 8-10 minutes. They should be barely golden brown around the edges and still somewhat soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Enjoy.
Print Recipe