1 (12 oz.) can corned beef
1 large sweet Maui or Vidalia onion, sliced
1/4 cup shoyu (soy sauce)
1 tbsp. brown sugar (or to taste)
1/2 tsp black pepper

In a large pan or pot, add the canned corned beef. The beef will have enough natural fat, so no extra oil is needed. Sauté and break the meat into small pieces. Gather the crumbled corned beef in the center of the pan and layer the sliced onions on top. Sprinkle the brown sugar and pepper, then pour the shoyu over the mound. Lower the heat, cover the pan, and simmer for about 10 minutes until the onions are translucent and tender. Mix everything together, let it cook for another minute, and serve hot over a steaming mound of rice.
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1 cup buttermilk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons Italian seasoning
2 pounds chicken thighs and drumsticks

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper and spray with olive oil spray.
Mix buttermilk, salt, and pepper together in bowl. In separate bowl, mix breadcrumbs, parmesan, and Italian seasoning.
Place chicken in buttermilk mixture and coat evenly. Remove chicken one piece at a time and dredge in breadcrumb mixture, turning to coat evenly. Place coated chicken on baking sheet.
Bake until golden brown, approximately 35-40 minutes.

Makes 4 servings

RC: chefabbiegellman.com
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1 can Spam, cut into bite-sized cubes.
1 head small cabbage green cabbage, savoy cabbage, or Napa cabbage, sliced
1/2 whole onion, thinly sliced
1-2 tablespoons shoyu (soy sauce)

In a large pan over medium-high heat, add a little cooking oil followed by the sliced onions and Spam. Cook for 3-5 minutes, until the onions start to brown.
Then add all the sliced cabbage to the pan. Stir to mix evenly. Add a about a 1/2 cup of water followed by the shoyu.
Keep cooking till the cabbage is tender, for about another 5-10 minutes. Enjoy.
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1 lb ground beef
1 egg
1 cup tomato sauce
1/4 cup breadcrumbs
1/4 cup grated Parmesan plus extra for topping
1/4 red bell pepper, chopped fine
1 small onion, chopped fine
Italian seasoning or some combo of basil & oregano
Salt & Pepper
Pinch of crushed red pepper flakes if desired

Preheat oven to 400 degrees. Mix all the ingredients up good, in a bowl. Mound high in six cupcake cups, sprinkle with remaining Parmesan and bake for about 30 minutes. Enjoy.
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Ingredients:
1 lb. rib eye beef, chicken breast, fish (white type)
8 eggs
flour as needed

Marinade:
3/4 cup shoyu (soy sauce)
1/2 cup water
3/4 cup sugar
2 cloves minced garlic

Dipping Sauce:
1/3 cup shoyu (soy sauce)
1 tbsp. rice wine vinegar
1 tsp. sesame oil
2 pinches red pepper flakes (optional)
1 tsp. gochujang/chili oil (optional)

Cut the meat into very thin slices (ask butcher if they can cut the meat into thin slices about 1/4 inch thick). If using chicken, flatten it out a bit by using a mallet.
Combine the shoyu, water, sugar, and garlic; mix well until sugar has dissolved. Add meat to the marinade and cover with a plastic wrap or towel. Let it marinade in the fridge for 1-2 hours.
After the meat has marinated, whisk eggs in a large bowl. Add enough flour to a plate to dredge the meat in.
Heat and oil a non stick pan over medium heat. Dredge the meat first in flour, then cover it in the whisked eggs. Quickly transfer the meat to the pan. Repeat the same process until the pan is slightly full.
Cook the meat for 1-2 minutes or until the bottom becomes lightly golden brown. Flip and cook for another 1-2 minutes. Remove from the pan after all sides have been cooked.
Dipping Sauce:
Combine shoyu, rice vinegar, sesame oil, and two pinches of red pepper flakes or replace the pepper for gochujang or chili oil. Whisk to combine.
Serve:
Cut meat into thin strips and serve with dipping sauce on the side. If you made a large batch, you can freeze it for up to one month. When serving it again, defrost then pan fry it again with some oil to reheat. Enjoy!

RC: Tani Nakamitsu
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