Recipe Zest

Ingredients 3/4 lb black cod, filleted and skinned Miso marinade (we buy this pre-mixed at Hooked ) Japanese mushroom rice 1 rice cup Japanese short-grain rice (or jasmine) Sliced mushrooms (shiitake, shimeji, and/or king oyster) 1 tsp dashi powder (Japanese soup stock) 1 tbsp soy sauce 1 tbsp fish sauce 1 clove minced garlic, roughly chopped 1 stalk green onion, sliced 1 tbsp butter Stir Fried Bok Choy Baby Bok choy 2 cloves garlic 2 tbsp vegetable oil Method Preheat bbq to about 500F Wash and rinse bok choy.  Sit to fully dry on paper towels Add dashi to 1 cup water and stir to mix Add dashi broth, soy, fish sauce, garlic and rice to rice cooker.  Arrange mushrooms on top.  Cook rice Cover bottom and top of fish with marinade, in foil pushed up around fish (but not covering top).  Most recipes suggest marinating overnight but per Serious Eats this doesn't really do much of anything, so I don't bother About 10 minutes after rice finishes cooking, quickly open the lid, toss in

Ingredients 1 cup chicken stock 1 pkg unflavoured powdered gelatin 1 tbsp paprika 1/2 lb beef tenderloin steak 150g button mushrroms 120g pearl onions 2 tbsp butter 2 sprigs thyme 1 tsp soy sauce 2 tsp Worcestershire sauce 1 tsp fish sauce 1/2 tsp Dijon mustard 1/2 white wine 1/2 cup sour cream 140g dried egg noodles Fresh parsley Method Add gelatin powder to chicken stock and let sit Season steaks with salt, pepper and paprika.  Pan fry using vegetable oil on medium heat, searing the outside, until the temperature reaches 125F.  Remove from pan and let sit Add button mushrooms to pan on medium heat and cook until they have released some liquid and just starting to brown, about 8 minutes Add pearl onions & butter and continue cooking, until the mushrooms are browned, about 7 minutes Add thyme and cook, stirring, until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, until mostly evaporated, about 30 seconds. Turn off heat Add juices from st