====================== JAPANESE FURIKAKE (7 Spice = 1/3 cup lasts 6 Months) --- Furikake Makes A Tasty Gift For Foodies In Your Life! --  Add to: Popcorn, Homemade Sushi, Onigiri Rice Balls, Fried Rice, Ramen Noodles, Salads, Soups, Fried Tofu Or Eggs, Omelettes, Steamed or Baked Vegetables, Crispy Fries, Seafood Dishes, Grilled or Roasted Meats.  1/4 Nori Seaweed square, fine chopped  1/4 oz oz dried Kombu, fine chopped  1/4 oz dried Katsuobushi, fine chopped --  A coffee grinder chops above ingredients quickly --- Or replace Kombu & Katsuobushi with      3 seasoning packets from Shrimp Ramen Noodles 1 Tbsp dry toasted White Sesame Seeds 2 tsp dry toasted Black Sesame Seeds 1/4 tsp minced dried Shiso (Perilla) or Mint 1/8 tsp Chili Powder pinch Cayenne, or to taste 1/4 tsp dry Stevia or Sugar - or to taste Salt, if needed to taste Lightly toast white and black sesame seeds if not already toasted. Gather all ingredients in a bowl and whisk until well blended. Transfer everything into a mason jar or airtight container and enjoy sprinkling flavor on suggested foods below: ====================== KOREAN HOT CHILI CRISP (Condiment - 1/2 Cup) -- Perfect on Vegetables, Noodle and Rice dishes, Eggs and Meats 1/4 cup Canola Oil 1/4 Onion, minced 2 minced Garlic cloves 1 tsp toasted Sesame Seeds   -- or fine chopped toasted Peanuts 1/2 tsp hot Gochugaru chili flakes, or to taste   -- or 1/4 tsp each; Cayenne and Paprika, or to taste 1/4 tsp ground 5 Spice (or Jerk Spice)   -- or 1/8 tsp each ground; Cinnamon and Clove 1/2 tsp Soy Sauce -- Add Last: Sugar and Salt, to taste Heat oil on medium-low in a small saucepan. Add onion, garlic and cook until browned, crisp and fragrant. Remove pot from heat and stir in sesame seeds or peanuts and let cook in residual heat until oil cools. Stir in remaining ingredients, adding sugar and salt, to taste lastly. Serve as a condiment for asian dishes. ==================== JAPANESE MAYONNAISE (Tamago- no-moto) (1/2 Cup) I/2 cup commercial Mayonnaise 1/2 tsp. Lemon juice White pepper and salt to taste 1 tsp. finely grated Lime, or Lemon Peel 1/2 tsp. Wasabi Powder (hot radish, optional)    Stir ingredients together and refrigerate in a squeeze bottle.  Use to garnish chicken or sushi. ============================= 2 MINUTE RAMEN NOODLE SAUCE (For 2 Pkts) ----- Whisk together in a small bowl; 2 Tbsp Tahini   -- or 1 Tbsp each Peanut Butter and Broth or Water 2 Tbsp Soy Sauce 1 Tbsp fresh Lime Juice 1 Tbsp Maple Syrup, Thai Chili Paste, or Korean Gochujang  -- Taste and increase flavoring ingredients to taste. Cook  2 packages of Ramen noodles al dente' and drain. Toss noodles with the 2 Minute Noodle Sauce. ========================= SOBA NOODLE DIPPING SAUCE (4 Servings) 1/2 cup soysauce 2 cups dashi soup stock 3 tbsp mirin 2 cups dashi soup stock 3 tbsp mirin --- Mix all ingredients in a pan. Put on high heat and bring to boil. Stop the heat. Cool the sauce. ============================ WASABI-GINGER DIPPING SAUCE (Eel Sushi) 1 tsp dry Ginger 2 Tbsp Wasabi paste - to tsate 1 minced Garlic clove 2 tsp Sugar 2 Tbsp Soy Sauce 1 Tbsp Water 1 Tbsp Lime or Lemon juice Place all ingredients in food processor, mix well and strain. Place in small bowl and use as a dip with sushi, seafood, tempura and/or vegetable pieces. ==================== PONZU DIPPING SAUCE (Grilled Pork, Seafood - 1 cup) -- For steak, chicken, seafood or over rice bowls. 1/2 cup Soy Sauce 1/4 cup Lemon Juice 1/4 cup Lime Juice 2 Tbsp Mirin or White Wine 1 Tbsp Rice Vinegar 2 Tbsp Bonito Flakes -- Or 1 tsp dried Seafood Stock Blend all ingredients in a food processot until smooth. Add sauce to a jar, cover and let steep in the fridge overnight (minimum) or keep for up to a week. =================== EASY TERIYAKI SAUCE  (Grilled Meats, or Fish - 2 Cups) ----- Marinade ----- 1 cup  Soy Sauce 1 cup Orange Juice (or 2 Tbsp Orange Marmalade mixed in 1 cup Water) 1/4 cup Sake or Sherry 1 Tbsp Vinegar 1 Tbsp Brown Sugar 1/2 tsp Powdered Ginger 1/2 tsp Garlic Powder 1 tsp Hot Pepper Sauce, opt'l --- For serving sauce; mix 2 Tbsp cornstarch + 1/4 cup water for a thickening slurry. For marinade: Whisk together all the ingredients except the cornstarch slurry. Taste and adjust vinegar or sugar to taste . Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak. ======================= YAKINIKU GRILLING SAUCE (about 1/3 cup) 1/2 tsp roasted Sesame Seeds; ground  -- or 1/3 tsp smooth Peanut Butter 1 tsp toasted Sesame Oil 1 minced Garlic clove 1/4 cup Soy Sauce 2 Tbsp Mirin  -- or 2 Tbsp White Wine  -- or 1 Tbsp each White Vinegar and Water 1 to 2 Tbsp Brown Sugar, to taste -- Add all ingredients to a saucepan over medium heat and whisk and cook until well blended and sugar has dissolved;  about 3 minutes. Allow sauce to cool for about 10 minutes before using as a basting sauce. -- Sauce may be stored in an airtight container for about 7 days. ===================== KOREAN BBQ MARINADE (1/2 cup) -- Marinade for 2 to 4 hours. 2 Tbsp Soy Sauce 2 Tbsp Coca-Cola (not Diet) 1/4 cup Asian Pear or Apple Puree 2 tsp toasted Sesame Oil 1 Tbsp packed Brown Sugar 1/2 tsp grated fresh Ginger 2 minced Garlic cloves 1 minced Scallion 1/4 tsp ground Black Pepper Salt to taste. --- Whisk together all ingredients until well blended and sugar has disolved. Add cola, black pepper and salt, as needed, to taste.  -- Use sauce to marinate meats or or slabs of extra-firm tofu (drained and pressed). Place in a shallow dish or zip-top bag and coat evenly with marinade. Marinate for at least 2 hours and only up to 4 hours, turning meat over halfway through marinade time

============================== HOMEMADE SPLIT PEA MISO PASTE (2 cups) 1 cup Split Peas 1 2" X 2" strip Nori or kombu 1 Onion, diced 1 clove Garlic 1 - 2" x 2" piece 1/2 tsp Oregano or Italian Herbs 2 Tbsp Barley or hatch Miso (or more to taste) Wash the peas several times, until the water is clear (makes soup less gas-forming).  Boil and skim off any foam.  Then add seaweed, burdock, onion, and enough water to cover by 1 inch.  Cover and simmer 30 minutes.  Add other veggies, and just enough water to make desired creaminess.  Simmer 30 minutes more.  Dissolve miso into soup just before serving. ============================= FREEZER JAPANESE CURRY BASE (About 4 X 1/4 cups) 1/2 cup Butter 1/4 cup + 2 Tbsp all purpose Flour 2 Tbsp either Honey, Fruit Chutney or Applesauce ----- Curry Spices ----- 1 tsp Curry Powder +  1/2 tsp each ground: Garlic Powder  +  Onion Powder + Chilli powder Cumin +  Turmeric  + Cardamom   +  Cinnamon Nutmeg  + Black Pepper   + Ginger 1/8 tsp ground Cloves, or to taste Roast all Curry Spices in a non-stick frying pan over low heat for about 5 minutes till fragrant. Then set aside. Melt butter in a frying pan over low heat, add flour into butter and stir to combine butter and flour. Keep stirring for about 15 minutes; the mixture will be lumpy at first but will become smooth.  Add roasted spices and honey into roux mixture and combine them well together then remove from heat and set aside to cool and dry. Line a container with cling wrap and transfer cooled roux mixture into container. Cover and wrap curry roux with the cling wrap and make 4 scores on top so it can break easily into 4 pieces later. Place in the fridge overnight and allow to set. Mixture will keep in the fridge for 2 weeks or put it in a freezer bag to freeze for up to 3 months. ======================== JAPANESE YUM YUM SAUCE (1/2 Cup) -- Use on rice bowls, grilled chicken, steak, veggies. 1/2 cup Mayonnaise 1/2 Tbsp Butter 1/2 tsp Tomato Paste 1/4 tsp Garlic Powder  +  1/4 tsp Chili Powder 1/4 tsp ground Ginger Salt and White Sugar to taste 1/2 to 1 Tbsp Water -to mix --- Whisk all ingredients, adding water last to mix to desired consistency and until smooth. ======================== SPICY MISO DIPPING SAUCE (1 cup) (Great with bibimbop, grilled or roasted duck or chicken or salmon or tuna burger) 1 Tbsp Vegetable Oil 1 large Garlic clove, minced 1/2 tsp 5-Spice Powder 1/2 cup Red Miso 2 Tbsp Honey 1 Tbsp Soy Sauce 2 Tbsp Brown Rice or 1 Tbsp White Vinegar Cayenne and Sesame Oil to taste Heat the oil in a small saucepan over medium heat. Add the garlic and five-spice powder and cook for about 30 seconds or until wonderfully fragrant. Whisk in the remaining ingredients; bring to a boil and cook, whisking or stirring constantly for about 3 or 4 minutes, or until slightly thickened. Season to taste with hot pepper sesame oil—go as spicy as you like! Let the sauce cool before using. It keeps well in the refrigerator for 5 to 6 days. ======================== TONKATSU DIPPING SAUCE (Katsu or Meats1/4 cup) 1 Tbsp Soy Sauce +   1 Tbsp Ketchup + 1 Tbsp Water 1 Tbsp Rice Vinegar or White Vinegar -- Optional: 1 tsp Worcestershire Sauce 1/2 Tbsp Brown Sugar, or to taste 1 tsp Yellow Mustard 1/4 tsp ground Ginger 1/8 tsp Onion powder  + 1/8 tsp Garlic powder Pinch of 7 Spice or Allspice Salt, if needed, to taste Mix all ingredients in a squeese bottle and shake well. Keep it in fridge until ready to use it. Shake again before serving with chicken or pork Katzu. ================================== KOREAN HOT & TANGY STIR FRY SAUCE (6 Tbsp) 1/4 Onion, thin julienned 1 tsp Vegetable Oil 1 Tbsp Apple sauce 1/2 Tbsp Soy Sauce 2 Tbsp Chicken Stock 1/4 tsp Gochujang paste  +  1/4 tsp Yellow Mustard 1/4 tsp Lemon Zest   + 1/4 tsp Basil or Herbs 1/4 tsp Ginger   +  1/4 tsp Garlic 1/4 tsp 5-Spice or Jerk Spice Salt & Black Pepper, to taste 1/4 tsp Sugar, or to taste Sriracha to taste -- Fry onions in vegetable oil, stir in remaining ingredients and adjust 5-spice, salt and pepper and sugar and Sriracha to taste. If not using within 1 hour, set aside in a bowl and cover and chill until use. ============================ OKONOMIYAKI DRIZZLING SAUCE (For 4 Pancakes) 3 Tbsp Tomato Ketchup or Tomato Paste 1 Tbsp Oyster Sauce 1 Tbsp either; Worcestershire Sauce,    -- or White Vinegar, to taste 1/2 tsp Stevia or White Sugar, to taste -- Whisk together all Sauce ingredients in a small bowl until well blended, add vinegar and sugar to taste and set aside (or cover and chill for later use) until serving. Preferably use a squeeze bottle to drizzle on pancakes. ========================= EGG & MISO BROILING SAUCE (Mussels or Oysters - 2) -Or For Beef Or Chicken Sushi Rolls 1 Tsp White Miso paste 1 Tbsp Sake 1 tsp Sugar 2 Egg Yolks -- Preheat broiler on high. Add crumbled foil on top of rimmed baking sheet for shellfish to reat on. Put sauce ingredients in a medium sized bowl and whisk well before spooning 1 Tbsp over shellfish and broiling for 5 or 6 minutes or until bubbly and cooked through. Remove from heat, let cool for a minute and serve. ========================= TAKOYAKI DRIZZLING SAUCE (Grilled Octopus Pancake Balls -1/2 Cup) 1/4 cup Dashi or Vegetable Stock 2 Tbsp Sake or Rice Wine -- Or 1 Tbsp Vinegar + 1 Tbsp Water 1 Tbsp Worcestershire or Barbeque Sauce 2 Tbsp Oyster Sauce or 1 Tbsp Soy Sauce 2 Tbsp Tomato Ketchup 1 tsp Sugar or 1 pkt Stevia 1/4 tsp Garlic Powder 1/4 tsp Ginger Powder Black Pepper to taste ---- Slurry ---- 1 tsp Cornstarch + 2 Tbsp cold Water --- Bring sauce ingredients, except slurry, to a boil in saucepan over high heat. Taste sauce and adjust black pepper or other seasonings. Mix cornstarch and water into a slurry and lightly pour into boiling liquid while wisking and cook until thickened to the texture of ketchup.  Cover and chill up to a day ahead. ============================== 7 1/2 MINUTE JAMMY BOILED EGGS - For Ramen Bring a medium pot to a rolling boil on the stovetop over high heat. Lower large eggs into boiling water using a slotted spoon, and boil eggs for 7 minutes. (Important to set a timer!) ---- Add ice to a bowl of water and stir until water is cold. Once 7 minutes are up, immediately add eggs to icy water to stop cooking. Peel eggs when cool enough to handle. Cut eggs in half and serve in the 2 portions in a bowl of ramen and enjoy!