Ingredients

• 3 lbs chicken wings
• 2 tablespoon avocado oil
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup Gochujang paste
• ½ cup brown sugar packed
• 1 tablespoon toasted sesame oil
• 2 tablespoon rice vinegar
• ⅓ cup + 1 tablespoon soy sauce
• 3-5 cloves minced garlic
• 1 ½ tablespoon minced fresh ginger
• Sesame seeds and scallions for garnish

Method

1. Preheat the oven. Preheat the oven to 350F and place the rack at the mid-top of the oven. Line two baking sheets with foil and coat with nonstick cooking spray.
2. Toss the chicken with avocado oil and season with salt and pepper.
3. Bake the chicken. Place the wings on the baking sheets and roast them for around 20 minutes until the top is golden brown.
4. Make the gochujang sauce. While the wings are cooking, in a large mixing bowl, mix the gochujang, brown sugar, toasted sesame oil, rice vinegar, soy sauce, honey, minced garlic, and ginger together.
5. Flip and baste. Flip the chicken wings and baste with the gochujang sauce and bake for another 10 minutes. Flip the chicken, baste the other side and bake for another 10 minutes or until cooked. Once both sides are coated and cooked, baste once more and broil for 2-3 minutes or until golden and bubbling.
6. Coat with the remaining sauce and serve. Toss the chicken in the remaining sauce and garnish with sesame seeds and scallions. Enjoy with white rice.

Ingredients

• 4 boneless chicken thighs
• 2 tsp salt
• 2 tsp smoked paprika
• 2 shallots sliced
• 1 red chili sliced
• ¼ cup chicken stock
• 1 cup coconut milk
• 1 tsp ginger
• 1 tsp garlic
• 1 lime
• 1 Tbsp soy sauce
• 1 Tbsp fish sauce
• 1 bunch chopped cilantro
• 2 green onion, sliced for garnish

Method

1. Coat the chicken in the salt and paprika. Fry off on high heat, skin side side for 5-10 mins until crispy. Turn heat to medium-low and flip the chicken, cook for another 5 mins.
2. Once cooked, remove from the pan and discard and fat from the meat.
3. To the same pan, add a drizzle of oil, shallots and chili and cook for 5 mins on medium heat.
4. Deglaze the pan with chicken stock and let simmer for a few minutes.
5. Add in the garlic, ginger, coconut milk, soy sauce, fish sauce, and juice of the lime. Stir together and bring to a simmer.
6. Grate in the zest of the lime and add the chopped cilantro.
7. Add the chicken back in to the pan and leave to simmer for another 10 minutes until the chicken is cooked through.
8. Serve with jasmine rice and green onion for garnish. Enjoy!

Ingredients

• 3 Tbsp unsalted butter
• 4 large leeks, white and light green parts only, sliced
• 4 cloves garlic, peeled and smashed
• 2 lbs yukon gold potatoes, peeled and roughly chopped into ½ inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 cup heavy cream
• High quality olive oil for drizzling
• Green onion, finely sliced, for garnish

Method

1. Melt butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly until soft and wilted, about 10 minutes.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn down to low. Simmer for 15 minutes or until the potatoes are very soft.
3. Remove the thyme sprigs and bay leaves, then purée the soup with an immersion blender until smooth.
4. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. Serve topped with a drizzle of olive oil, green onions, and a crack of fresh ground pepper.

Ingredients

• 4 cups white rice, cooked
• 1 lb salmon
• ½ cup cream cheese
• ½ cup japanese kewpie mayo (+ drizzle)
• 2 tsp soy sauce
• 1 tsp mirin
• ¼ cup furikake
• 2-4 green onions, sliced
• Sriracha for drizzle
• Eel sauce for drizzle
• Roasted seaweed for serving

Sushi Rice Seasoning

• 2 tsp rice vinegar
• ¼ tsp sugar
• ¼ tsp salt
• (optional) ¼ tsp toasted sesame oil

Ahead of cooking, prepare sushi rice.

1. Cook rice with preferred method.
2. Before fluffing while hot, add in the rice vinegar, sugar, salt, and toasted sesame oil. Fluff rice and set aside.

Homemade Eel Sauce

Eel sauce typically contains gluten, but is very easy to make at home!

• ¼ cup soy sauce
• ¼ cup mirin
• 2 tsp sugar

1. Add all ingredients to a small saucepan.
2. Simmer on medium-low heat for 10-15 minutes, stirring frequently.
3. Sauce is done when it starts to get thick and sticky. Let cool completely to thicken.

Method

1. Preheat the oven. Preheat the oven to 400F.
2. Prepare the salmon. Remove skin and slice into ½ inch cubes.
3. In a bowl, mix together cream cheese, kewpie mayo, soy sauce, and mirin. Add salmon and combine.
4. In a 9x13 casserole dish, layer rice, furikake, and salmon mixture. Top with more furikake.
5. Bake for 20 minutes.
6. Once cooked, drizzle with eel sauce, sriracha, and more kewpie mayo. Sprinkle with green onions and serve with roasted seaweed.

Ingredients

• 4 chicken thighs
• 2-3 heads of garlic
• 4 bird eye chilli
• 4 Tbsp sliced ginger
• 4 Tbsp thai basil (or 1-2 handfuls)
• 4 Tbsp soy sauce
• 4 Tbsp rice wine
• 4 Tbsp sesame oil
• 2-4 Tbsp rock sugar

1. Preparation. Cut the chicken thighs into chunks and the ginger into thin slices. Split the bird's eye chillies in half, lengthwise. Peel the garlic cloves, these go in whole.
2. Heat up a wok (large dutch oven pot also works) to smoking hot and add a tbsp of oil. Add the chilli and ginger.
3. Once the ginger is toasted, add the chicken. Spread and press down to char.
4. Once charred, flip the chicken and press again. When the chicken is browned all over, add the sugar and mix to caramelize the chicken.
5. Once the chicken is coated, add the rice wine, soy sauce, and sesame oil. Add the garlic and stir.
6. Turn the heat to low and cook for 10-15 minutes. Once the sauce is reduced, add the thai basil and stir through.
7. Serve with white rice and enjoy!

Ingredients

For the Breading
• 1 cup GF Panko
• 2 large egg
• 2 Tbsp avocado oil
• 4 Tbsp GF 1-1 flour
For the Tonkatsu
• 4 boneless pork loin chops (½ inch thick)
• 1 tsp salt
• ¼ tsp ground black pepper
• 2 Tbsp toasted white and black sesame seeds for garnish
• Green onion for garnish

1. Preheat the oven. Preheat the oven to 400F and adjust the rack to the middle position. Prepare a rimmed baking sheet with a wire rack to allow hot air to circulate the cutlets. Spray wire rack with non-stick spray.
2. Toast the panko. Add 1 cup GF panko and 1Tbsp oil to a frying pan. Turn on the heat to medium and stir until golden brown. Transfer the toasted panko to a dish and allow to cool.
3. Prepare the pork. Cut off the extra fat and slice several slits on the connective tissue between the meat and remaining fat. This prevents the pork cutlets from curling when cooked.
4. Tenderize the meat. Mold the flattened meat back into the original shape with your hands.
5. Sprinkle with salt and pepper on both sides.
6. Beat 2 large eggs with ½ Tbsp of oil in a shallow dish.
7. Next, add GF flour to a separate shallow dish.
8. Dredge the pork. Coat the cutlets in flour and pat off the excess. Next, dip the cutlets into the egg and coat completely. Then, cover completely with the toasted panko. Press on the panko to make sure they adhere to the pork. Place on the oiled wire rack.
9. Bake at 400F until the pork is no longer pink inside, about 20 minutes. Remove from oven.
10. Prepare to serve. Rest the tonkatsu for 3 minutes, then slice into 1-inch pieces. Grind the toasted white and black sesame seeds in a mortar and pestle. Place pork on top of bed of rice, drizzle with your favorite tonkatsu sauce and sprinkle with ground sesame seeds and thin sliced green onion.