- 12 ounces thin fresh noodles, like lo mein
- 2 tsp toasted sesame oil
- 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
- 1 TBS finely shredded ginger
- 1tsp + 1TBS Chinese rice wine or dry sherry
- 1 tsp cornstarch
- 4 tsp + 1TBS Maruso Soy Sauce
- ¼ tsp ground white...
Adapted from Martha Stewart
Makes 20 drummettes.
1/2 cup water
1/4 cup Maruso Ghost Soy Sauce
1/4 cup rice vinegar (not seasoned)
2 tablespoons molasses (or dark brown sugar)
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 2-inch piece)
20 chicken drummettes (about 2...
Adapted from Martha Stewart
Makes 12 tacos.
1 TB vegetable oil plus more for grill
3 TB Maruso Ghost Pepper Soy Sauce (can also use regular Maruso Soy Sauce and 3 TB of your favorite chili spice...
Servings: 6 each Prep Time: 5 min. plus marinating Cook Time:30 min.
Recipe adapted from Seattle Kitchen, A food Lover's Cookbook and guide by Tom Douglas.
The chicken can be replaced with pork or even vegetables, such as eggplant depending on your preference.
Make ahead: The marinade/glaze can be made up to one week ahead of time and kept, tightly covered,...
Sashimi dipping Sauce
5 tsp. sake
3 TBS. mirin
2 inch piece of Kombu, (giant kelp)
1 ¼ cup Maruso soy sauce
1 small handful bonito flakes
Mix the sake and mirin in a sauce pan and burn off the alcohol
Put all ingredients in a bowl.
Let stand 24 hours. Strain through cheese cloth
Let stand 30 days in refrigerator. Best aging time is 6 months to 1 year.
1 1/3 Cups
7 TBS. sake
7 TBS. mirin
7 TBS. Maruso soy sauce
1 TBS. sugar
Mix all ingredients in sauce pan and bring to a boil over medium heat. Continue stirring until all the sugar is dissolved and it coats the back of a spoon.
1 ½ lbs. asparagus, cut into 2” pieces
3 T canola oil
1 T chopped fresh ginger
1 ½ T Maruso Soy Sauce
1/8 t red pepper flakes
2 t toasted sesame oil
1 t sesame seeds
Fill large pot with water. Bring water to boil and par boil asparagus until crisp tender. Remove from boiling water and immediately shock...
This is one of those recipes where there aren’t really any measurements. I’ve made this often for my family always with happy results. It depends on the quantity of fish you have and the number of people you want to serve.
½ lb. to 1 lb. Cod or sea bass filet, bones removed
½ inch ginger, cut into thin matchstick pieces
This soup is low in fat and sodium, yet creamy in texture and rich in flavor. Serves 6-8
½ C chopped onions...
2 T Olive Oil
2 lg cloves garlic, chopped
2 ½ lbs. cauliflower florets
5-6 C chicken stock
2 1/2 T Maruso Soy Sauce
½ t salt
1/8-1/4 t white pepper
½ t ground coriander
Chopped chives for garnish
2 T butter
1 1/2 T Maruso Soy Sauce
1 t Chinese five spice powder or more to taste
2 cups raw, whole almonds
In a medium saucepan, melt the butter, add Maruso and stir until mixed. Add almonds, and stir until coated. Sprinkle Chinese five spice powder to nuts and stir again until powder is distributed on the nuts. Poor unto a 9x13 baking sheet, spread out in a...
Makes two 14 inch pizzas
2 lbs. your favorite pizza dough (purchased or homemade)
2 ½-3 C Shredded mozzarella cheese
20-25 Red bell pepper strips
20-25 Yellow pepper strips
8 green onions, whites slivered lengthwise and cut into 1 inch pieces, the green parts cut into ½ inch pieces, keeping in separate containers
½ medium red onion...
2 ½ lb cut up chicken, thigh, or drum sticks, cut to pieces (about 1 ½ inch size)
½ cup peeled garlic (about 10 cloves)
½ cup ginger thin slices (about 10 slices)
A few pieces of red pepper (depending on how hot...