Salad of baked apples, cheese & walnuts

Salad assembly:

For this recipe, you need:

- lettuce or any greens, thoroughly washed and cut into bite-size pieces

- two pieces of large tomatoes, sliced

- candied walnuts

- baked apples

- blue cheese & cream cheese or any one of these

- your preferred salad dressing or vinaigrette

- the original recipe also called dried figs or dates, but like me, you may skip these if you don't have it

To prepare the baked apples -

Preheat oven to 350F

Slice the apples and bring to a boil in a saucepan filled with water and wine (red or white)

Dry the apples and spread with cheese

Bake in the oven for 8 or 10 minutes or until cheese is properly set in the apple

To make candied walnuts -

Boil 1/3 cup water and add 1/2 cup sugar. Add walnuts once mixture is reduced then strain. Leave walnuts to dry on a tray.

Final step:

Arrange your salad greens on a plate. Top with the sliced tomatoes, baked apples with cheese and candied walnuts. Drizzle with your favorite dressing; in my case, it was some Italian label balsamic glaze. Enjoy!

Yakisoba & hiyashi chuka

Thanks to Chef Seiji Kamura and The Maya Kitchen for these recipes of some of our favorite Japanese dishes:

Yakisoba

2 tablespoons oil

80 grams pork, thinly sliced

20 grams onion sliced 

30 grams carrots, strips

60 grams cabbage, sliced into 2”

20 grams shimeji mushroom 

1 piece dry shitake, pre cooked, slice thinly 

60 grams mongo sprout, washed and cleaned

3 tablespoons soy sauce

dash of michi for spice powder

2 tablespoons salt/pepper to taste

2 tablespoons sesame oil

30 grams naruto

120 grams ramen noodles 

Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve. 

Hiyashi Chuka Dressing

100ml. soy sauce

100ml. vinegar

35g sugar

50ml. sesame oil

4 pieces garlic heads, pressed

Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle

Hiyashi Ramen Noodles

140g noodle 

1 piece Japanese cucumber, sliced into strips

60 grams chashu (braised pork belly) 

1 piece crab stick 

egg (crepe egg)

10 grams wakame (sea vegetable)

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chashu, crab stick and wakame. Just before serving, drizzle hiyashi chuka dressing.