Pasta Recipes Japanese Pasta Recipe Wafu Food Anchovy And Wasabi Pasta

This week I am making another Japanese fusion pasta or yoshoku dish. This week it is going to be Anchovy And Wasabi Pasta! Delicious! The recipe can be found below! Enjoy!

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INGREDIENTS:

1 Lb SPAGHETTI OR FETTUCINE/LINGUINE
4 TO 6 CLOVES GARLIC SLICED OR MINCED.
4 SCALLIONS SLICED THINLY.
SHRED UP SOME NORI SHEETS ONE OR TWO.
2-3 TBSP. OLIVE OIL IN WOK.
ADD GARLIC.
TAKE 2 DRIED CHILIES AND CRUSH INTO WOK
OR USE FRESH CHILIES OR CRUSHED RED FLAKE.
Note: The chilies are optional as the wasabi can get pretty hot
SAUTE IN WOK FOR 1-2 MINS TO SOFTEN GARLIC AND INFUSE OIL WITH FLAVOR.
USE BETWEEN 1/2 TO 1 whole ANCHOVY FLAT. OR SOME ANCHOVY PASTE WILL WORK IN A PINCH
MIX THE ANCHOVIES INTO A PASTE BY SQUEEZING WITH SPOON BREAK THEM UP IN THE WOK WITH OTHER
ADD 1- to 1/2 CUPS OF STOCK ANY  KIND WILL DO.
MIX WELL AND REDUCE ON MEDIUM HEAT.
REDUCE BY 1/3.
ADD WASABI TO YOUR LIKING AND MIX INTO SAUCE MIXTURE WELL.
ADD SHIMEJI MUSHROOMS AND SAUTE FOR A MINUTE OR TWO.
TURN HEAT OFF AND COVER IT.

A SEPARATE POT FULL OF WATER
BRING TO A ROLLING BOIL
SALT THE WATER.
ADD SOME REGULAR SPAGHETTI.
COOK UNTIL AL DENTE.
WHILE SPAGHETTI COOKS KEEP SAUCE COOKING ON LOW.
DRAIN THE SPAGHETTI AND ADD TO THE SAUCE.
MIX TOGETHER WELL ON MEDIUM.
ADD PINCH WHITE PEPPER.
YOU DON'T NEED SALT BECAUSE OF SALTINESS OF ANCHOVIES.
NOW ADD YOUR SCALLIONS AND MIX WELL.
NOW SPINKLE YOUR NORI OR HOMEMADE FURIKAKE ON TOP AND SERVE.

Martha Stewart's Famous One Pot Pasta Recipe Richard Blaine Style

 In this weeks video I am going to be making Martha Stewarts famous one pot pasta dish and I am going to of course be making it my way and it is going to be delicious! I hope you make this dish and I hope you enjoy the video. The recipe can be found below! Enjoy!

Ingredients:

1Lb linguine.
1 onion thinly sliced.
12 oz cherry tomatoes sliced in half.
4-6 clove garlic sliced or minced coarse.
¼ tsp black pepper.
A nice pinch or two of dried oregano.
2 tsp salt.
¼ to ½ tsp red chili flakes.
5 1/2-6 cups water or chicken stock.
3-4 chubby sprigs basil.
Some grated or sliced parmesan or asiago.
olive oil drizzle.

Method:

Add your pasta to pan.
Then add your sliced onion to the pan.
Then add your tomatoes.
Add your garlic.
Add your black pepper.
Add your salt.
A pinch of crushed dried oregano bulb.
Sprinkle your 2 tsp salt over all in the pan.
Add your chili.
Then your chicken stock.
Then add your basil.
On to the stove.
Bring contents to a boil.
Pasta should cook in 11-12 mins.
Stir constantly.
Plate.
A nice pinch or two of dried crushed oregano on top.
Add some torn basil leaves on top as garnish.
Add sliced or grated parmesan or asiago
A little dash of black pepper on top.
A little dash of salt on top as well.
A little drizzle of olive oil on top.
Some capers on top (optional)
Add some anchovies on top (optional)
Some crushed up cooked bacon on top (optional)
Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Japanese Cooking Yakiniku Yakiniku Japanese style Barbecue Recipe How To Make Japanese Grilled Meat

This week I am making Korean style Yakiniku. This is a traditional dish that is done at the table with people putting meat on a grill and sitting around and then removing and eating the meat with either the Korean dipping sauce called Ssamjang or the Japanese dipping sauce calle Yakiniku No Tare. Either way is delicious! The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
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Mac Black Ceramic Honing Rod 2000 Grit
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The Diamond Plate Use To True My Whetstones:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients:
1-2 Lbs some kind of meat: beef, pork, chicken, offal, sweetbread, brain, cheek, offal, intestine.
Somekind of grill for indoors like an electric, gas or stovetop grill iron.
Cut the meat into thin slices under a 1/4 inch and set aside
Note: The meat is easier to cut if it has been in the freezer for 30-45 minutes.
Green onions(for grilling)
Brown onion(for grilling)
Some red or green chili peppers sliced in half deseeded(for grilling)
Garlic slices(for grilling)
Some thinly sliced green onion white for Ssamjang.
Some kimchi as garnish in a bowl or plate(squeeze out the excess juices)
Some romaine lettuce or perilla leaves to wrap the yakiniku in.

Ssamjang Dipping Sauce Recipe Ingredients:
3 Tbsp. doenjang.
1 Tbsp. gochujang as a starting point. If you want hotter add more after tasting the sauce first.
1 1/2 Tbsp. sesame seed oil.
2 Tsp.finely diced/minced onion or finely slivered green onion whites and greens.
1-2 Tsp. finely minced garlic or garlic paste.
1 Tsp. ginger paste(optional.
1 Tbsp. molassess.
1 Tbsp. mirin add a little more at a time if you want your Ssamjang thinner or less for thicker.
1 Tbsp. toasted sesame seeds.

Method:
Put all Ssamjang ingredients in a bowl and mix them all together well with a fork or spoon.
Set aside to let the flavors marry.
Go grill the yakiniku.

Grilling The Yakiniku:
Have the meat thinly sliced on a plate.
Preheat your grill on medium high to high depending on what kind of grill you have until it gets HOT!
On one side of the grill start with some veggies and on the other side start with some meat.
As each piece of food grills turn them you want the meat to have chris/grillmarks and sizzle.
As each veggie grills turn to get grill marks on each side.
Remove meat and veggies as needed and plate with some kimchi as garnish or take the meat and veggies off the grill and wrap in the romaine leaves and eat!
If plating I like to have rice and kimchi as my garnishes.