WORKING

Ingredients

• ½ onion (4 oz, 113 g)
• 1 green onion/scallion
• ½ lb thinly sliced beef (such as ribeye)
• ½ cup dashi (Japanese soup stock)
• 2 Tbsp sake
• 2 Tbsp mirin
• 3 Tbsp soy sauce
• 1 Tbsp sugar
• 2 servings cooked Japanese short-grain rice
• Pickled red ginger for garnish

Instructions

1. Slice the onion thinly and cut the green onion diagonally into thin slices. Cut semi-frozen beef into 3-inch pieces.
2. In a large frying pan, combine dashi, sake, mirin, soy sauce, and sugar; stir to dissolve sugar.
3. Add onion slices, spreading them throughout the pan.
4. Distribute beef over onions, separating the slices.
5. Cover and heat to medium; simmer for 3-4 minutes once boiling.
6. Skim off scum and fat once or twice during cooking.
7. Sprinkle green onions on top and cook covered for 1 more minute.
8. Divide rice into bowls, drizzle with sauce, top with beef and onion mixture, and garnish with pickled ginger.

Ingredients

• 3-4 pounds cross-cut beef short ribs, about ⅓-inch thick
• ½ Korean/Asian pear (or 1 apple), grated
• 2 tablespoons minced garlic
• ½ medium onion, grated
• 1 teaspoon minced ginger
• ½ cup soy sauce
• ½ cup water
• 3-4 tablespoons sugar
• 2 tablespoons honey
• ¼ cup cooking rice wine (mirin)
• 2 tablespoons sesame oil
• 3 scallions finely chopped
• ½ teaspoon black pepper
• 1 teaspoon sesame seeds (optional)

Instructions

1. Rinse ribs to remove bone dust and surface blood, then drain. Pound lightly with a meat tenderizer or stretch with your hands to tenderize.
2. Blend pear with onion, garlic, and ginger until fine. Mix all marinade ingredients in a large bowl.
3. Coat ribs with marinade and refrigerate 6-8 hours (overnight preferred), flipping halfway through.
4. Heat grill to medium-high and cook 2-3 minutes per side, turning once. Alternatively, broil for 5-6 minutes on first side, then 3-4 minutes after flipping, or pan-fry over medium heat for 4-5 minutes per side.

Ingredients

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper (or more to taste)
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• 1/3 cup extra virgin olive oil
• 6 pita pockets
• Tahini sauce or Greek tzatziki sauce
• Baby arugula
• Mediterranean salad
• Pickles or kalamata olives (optional)

Instructions

1. Mix cumin, turmeric, coriander, garlic powder, paprika, and cloves in a small bowl.
2. Pat chicken thighs dry, season with salt on both sides, then slice into bite-sized pieces.
3. Place chicken in a large bowl. Add spice mixture and toss to coat. Add onions, lemon juice, and olive oil. Toss together. Cover and refrigerate for 3 hours or overnight.
4. Preheat oven to 425°F. Remove chicken from fridge and let sit at room temperature briefly.
5. Spread marinated chicken with onions in a single layer on an oiled baking sheet. Roast for 30 minutes. For crispier chicken, briefly broil on the top rack, watching carefully.
6. To serve, open pita pockets, spread with tahini or tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad, and pickles or olives.

Ingredients

• 3-4 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the sugar, beaten egg, and vanilla extract.
5. Sprinkle the baking soda and salt over the mixture and mix in.
6. Add the flour and stir until just incorporated. Do not overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-65 minutes, or until a toothpick (or a chopstick) inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Ingredients - Pastry Cream

• 1 cup whole milk
• 1 cup heavy cream
• ⅓ cup + 3 Tbsp granulated sugar (divided)
• 1 vanilla bean (split lengthwise)
• ¼ tsp salt
• 5 large egg yolks (room temperature)
• 3 Tbsp cornstarch
• 4 Tbsp unsalted butter (softened)

Ingredients - Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs (room temperature)
• Powdered sugar (for dusting)

Instructions - Pastry Cream

1. Combine cream, milk, sugar, vanilla bean, and salt in a saucepan over medium heat, stirring until sugar dissolves and mixture simmers. Cool 10 minutes.
2. Whisk egg yolks with remaining sugar until beginning to dissolve.
3. Sprinkle cornstarch over egg mixture and whisk until combined.
4. Slowly drizzle cooled cream into eggs while whisking constantly to temper them.
5. Pour combined mixture back into saucepan and heat over medium, whisking frequently until thickened.
6. Strain through fine mesh into a bowl, discard vanilla bean.
7. Whisk in butter pieces one at a time until combined.
8. Cover surface with plastic wrap and cool 30 minutes, then refrigerate at least 2-4 hours.

Instructions - Choux Pastry

1. Preheat oven to 400°F and line baking sheets with parchment paper.
2. Combine water, butter, and salt in saucepan over medium heat; bring to rolling boil.
3. Add flour, reduce heat to medium-low, and stir continuously until mixture forms a ball pulling from pot sides.
4. Remove from heat and stir several minutes to cool. Add eggs one at a time, stirring well after each addition.
5. Transfer to piping bag and pipe 2" wide by 1" tall mounds, spacing 1½ inches apart.
6. Dampen fingers and gently press down any peaks.
7. Bake 30 minutes until dry and light golden brown.
8. Pierce lower center of each puff with a sharp knife about halfway deep.
9. Return to oven, turn off heat, and crack door open for 10 minutes.
10. Cool completely on baking sheet.
11. Fill with pastry cream using a piping bag fitted with a small tip.
12. Dust with powdered sugar just before serving.