Cucumber Sesame Salad


◦1 lb cucumbers, thinly sliced in half moons
◦1/2 tsp kosher salt
◦4 Tbsp rice wine vinegar
◦1 Tbsp soy sauce
◦2 tsp mirin**
◦2 tsp grated fresh ginger
◦1/2 tsp crushed red pepper
◦1/2 Tbsp black sesame seeds***

**Or substitute sugar.

***Regular sesame seeds will work, too, but the black ones provide a great visual effect.

1.In a colander, toss together 1 lb cucumbers, thinly sliced in half moons and 1/2 tsp kosher salt. Let drain over a bowl for at least 10 minutes.


2.Meanwhile, in a small bowl, whisk together 4 Tbsp rice wine vinegar,


1 Tbsp soy sauce,


2 tsp mirin,

2 tsp grated fresh ginger,

and 1/2 tsp red pepper flakes.


3.Gently squeeze the cucumbers to remove excess water, then transfer to a medium bowl and toss with the dressing.

4.Sprinkle with 1/2 Tbsp black sesame seeds,


and toss briefly to combine. Serve chilled or at room temperature.



Chicken Teriyaki

Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!



2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve

In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions


and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.

Leave for 15-20 minutes.


Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.



Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.

Stir in with freshly ground black pepper. Serve immediately with rice.


Seared Tuna Steaks with Citrusy Soy Sauce

So after the Superbowl Sunday I wanted to make something a little lighter than say oh creamcheese…As my mother in law would say Light and Fresh! (hehe) So I decided on Tuna…I love fresh Tuna. So yummy when its seared on the outside and a little raw on the inside. That’s the best! Not so good when it’s cooked all the way, needs to be a little raw! So I found this Recipe

So I  get scared when a pan is at smoking point. I have issues. Not sure why, but I get really scared like its going to catch on fire or something. So Normy gives me a hard time cause sometimes I don’t get it hot enough and then the meat is cooked wrong or doesn’t have a nice sear, so then he ends up wanting to do it or doing it. So when I was going to cook this tuna he says what he always says, make sure you get the pan nice and hot. I know you don’t like to do that. But it needs to be HOT, smoking hot…Then he says you want me to do it. I say no. So I get my cast iron skillet out and crank it to HIGH and its smoking hot and I am all nervous about throwing those Tuna steaks on, but I do so and its loud. Normy comes in and he’s proud and says NOW that’s hot! The recipe says to sear each side for 1 minute so I set that timer for exactly one minute and flip…Perfection!

  1. 1/2 cup soy sauce
  2. 1/4 cup mirin
  3. 1 small shallot, thinly sliced
  4. 1/2 jalapeño, seeded and chopped
  5. 2 tablespoons fresh orange juice
  6. One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
  7. 1 teaspoon sugar
  8. 1/4 teaspoon ground coriander
  9. 1 tablespoon vegetable oil
  10. Four 4-ounce tuna steaks, 1 inch thick
  11. Salt and freshly ground pepper

In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side.

Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.

Ginger-Scallion Crusted Salmon

This Recipe had a lot that went into it, but so worth it! The Salmon, cucumbers and Ponzu Butter is heaven! I Served this along with Jasmine Rice.

  • Cucumber Salad:
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh dill
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (Japanese rice wine)
  • 2 cucumbers, halved, seeded, and cut into very thin slices

  • Ginger Crust:
  • 1/3 cup minced fresh ginger root
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup peanut oil

  • Salmon:
  • 2 tablespoons peanut oil
  • 4 (8 ounce) center-cut salmon fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons honey

  • Ponzu Butter:
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 3 tablespoons ponzu sauce
  • 1/2 cup heavy cream
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
  • Kosher salt to taste

  1. To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
  2. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

  1. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.