Pepper Lunch

Ingredients:

• 1 onion, sliced
• rice
• 1 lb thinly sliced beef
• 1/2 cup corn kernels
• 1 tbspn butter
• 2 green onions, chopped
• 1/4 tsp black pepper

Sauce:

• 3 tbspn soy sauce
• 3 tbspn oyster sauce
• 1 tbspn honey
• 2 tbspn mirin
• 3 garlic cloves

Instructions

1. Make rice
2. Combine sauce
3. Saute onions for 4 minutes in butter
4. Saute your beef with the onions
5. Add corn and green onions and sprinkle with pepper
6. Drizzle sauce and mix!

Honey Garlic Chicken

Ingredients:

• Chicken thighs (skin on preferred)
• Salt
• Pepper
• 1 tbspn unsalted buter
• 3 cloves butter
• 1 tbspn brown sugar
• 1/4 cup honey
• 1 tspn dried thyme
• 1 tspn dried oregano
• 1 lb green beans

Instructions

1. Preheat the oven to 400F
2. Season the chicken thighs with salt and pepper
3. Melt 1 tbspn butter on an ovenproof skillet over medium. Add the chicken and sear on both sides until golden.
4. Remove the chicken thighs and set aside.
5. Add the garlic and stir. Add the brown sugar, honey, thyme and oregano. Stir to combine and reduce heat.
6. Return the chicken to the skillet and coat in sauce.
7. Add the green beans
8. Bake for 25 minutes

Baked Chicken Katsu

Ingredients:

• panko
• neutral oil
• boneless chicken thighs
• salt
• black pepper
• all purpose flour
• 1 egg

Optional:

• tonkatsu sauce

Instructions:

1. Set the oven to 400F
2. Add neutral oil to a pan and toast the panko over medium heat until golden brown
3. Allow panko to cool
4. Butterfly the chicken thighs
5. Pound the chicken thighs until they are even
6. Season both sides of the chicken with salt and pepper
7. Whisk 1 egg and some oil, set in a bowl.
8. Set the pank and the flour each in their separate bowls.
9. Put each peice of chicken in the flour, and then egg mixture and then the panko.
10. Place each breaded chicken onto a wire rack and bake for about 25-30 minutes

Yakiudon

Ingredients:

• 1/2 onion sliced
• 2-3 leaves green cabbage sliced
• 2 inches carrot julienned
• 2 shiitake mushrooms sliced
• 2 green onions sliced
• 6oz sliced pork belly
• 2 servings udon noodles
• neutral oil
• salt and pepper

Sauce:

• 3 tbspn mentsuyu
• 1 tsp soy sauce

Instructions:

1. Slice the pork belly into 1 inch squares
2. Boil water and blanch the udon noodles for 30-40 seconds
3. In a large frying pan, add neutral oil and stir fry the pork belly
4. Season the pork belly with salt and pepper, cook until no longer pink
5. Add all of the vegetables and stir fry
6. Cover with a lid and reduce the heat to low, let everything steam for 3 minutes or until the vegetables are slightly wilted
7. Add the noodles and toss to combine
8. Add the sauce and mix together

Lemon Butter Salmon

Ingredients

• Salmon fillets, skinless
• 2 tbspn lemon juice
• 1 tbspn olive oil
• 1 garlic clove, minced
• 2 tbspn Dijon mustard
• 1/2 tspn black pepper
• pinch of salt

Lemon Garlic Sauce

• 1/4 cup unsalted butter
• 1 1/2 tbspn garlic cloves, minced
• 1/2 cup heavy cream or half and half
• 1-2 tbspn freshly squeezed lemon juice
• 1 tbspn parsley, chopped
• 1/2 tspn black pepper
• lemon slices

Instructions:

1. Preheat oven to 425F
2. Marinate the salmon in lemon juice, olive oil, garlic and dijon mustard
3. Put salmon in baking dish, pour the mixture and rub evenly. Season with salt and pepper. Bake for 10-15 min or until cooked through.
4. While salmon is baking, melt the better in a saucepan over low-medium heat. Add minced garlic and saute.
5. Pour heavy cream into the saucepan and bring to a boil, letting it thicken slightly. Remove from heat, then stir in lemon juice. Garnish with parsley and season with salt and pepper.
6. Pour the sauce over the salmon and let it rest for 5-10 minutes.