Matcha Red Bean Bread
Makes 2 loaves or 6 braids.

Ingredients:
400g bread flour
27g sugar
5g salt
8g yeast
293g warm milk
40g butter, room temperature
6g matcha powder
red bean paste

Directions:

1. Make wells in bread flour and add sugar, salt, and yeast. Mix.
2. Add milk and mix until the dough comes together.
3. Incorporate butter and continue kneading for 15~20 minutes.
4. Create matcha paste by adding a small amount of water to the matcha powder.
5. Split dough into two and incorporate matcha paste into one.
6. Let ferment for ~1 hour.
7. Remove air bubbles and let sit for 15 minutes.
8. Shape the dough and add red bean, then ferment for 40 minutes. Bake.*

Character Cookies


Ingredients:
150g unsalted butter, room temperature
100g powdered sugar
1 egg, room temperature
250g cake flour
pinch of salt
1 tsp vanilla extract

Directions:

1. Mix together butter and sifted powdered sugar
2. Whisk in egg until incorporated
3. Add salt and vanilla
4. Sift flour and cut until dough comes together
5. Add colouring
6. Let sit in fridge for an hour
7. Create character and freeze
8. Cut roll into 0.7 cm per cookie and bake

Oven:
170 degrees C
15-20 minutes

Note: to make brown colour, mix 2 tbsp cocoa powder with some hot water

Adapted from: https://www.youtube.com/watch?v=3xWpo4kt_z8&t=114s

Mirror Glaze

1. Heat the sugar, condensed milk, and 150 ml water over medium low heat
2. Mix gelatin in 125 ml water and leave to swell
3. When mixture begins to simmer, remove from heat and stir in gelatin mixture until dissolved
4. Pour hot mixture on top of white chocolate and leave to melt for several minutes
5. Whisk mixture until incorporated
6. Add food colouring
7. Cool until 90 degrees C 
8. Pour on frozen cake

Pistachio Ice Cream

Ingredients:
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk
4 egg yolks
1 cup whipping cream
3/4 cup chopped pistachios

Directions:

1. Finely grind 1 cup pistachios and 1/4 cup sugar
2. Add pistachios to milk and bring to a boil
3. Whisk together egg yolks and 1/2 cup sugar
4. Gradually whisk in the hot milk mixture
5. Return to saucepan over low heat and stir constantly until custard thickens, about 10 minutes*
6. Strain into bowl and chill until cold
7. Stir in whipping cream and chopped pistachios
8. Process in ice cream machine

Misoyaki Cod

Ingredients:
4 black cod fillets
1/4 cup sake
1/4 cup mirin
4 tbsp white miso paste
3 tbsp sugar

Miso marinade:

1. Bring sake and mirin to a boil until alcohol evaporates, ~30 seconds
2. Turn heat to low and add miso paste, whisking until incorporated
3. Turn heat back to high and add sugar, whisking until dissolved (this step happens quickly)
4. Remove from heat and cool to room temperature

Goguma Jorim

Ingredients:
1 sweet potato, ~1 lb
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp brown sugar
3 cloves minced garlic
sesame seeds

Directions:

1. Peel and cube sweet potato
2. Heat olive oil and sweet potato over medium-high heat until edges become less opaque
3. Add soy sauce, brown sugar, garlic, and water to just under the top of the potatoes
4. Simmer until softened, about 15 minutes
5. Plate and garnish with sesame seeds

Matang

Ingredients:
1 big sweet potato (~1 lb)
oil for frying
1 tbsp vegetable oil
1/4 sugar

Directions:

1. Peel sweet potato and cut into chunks
2. Fry until soft
3. Heat sugar and oil in pan over medium heat until sugar begins to melt
4. Lower heat and simmer until melted, ~7-8 minutes (don't stir)
5. Coat sweet potato in sugar and transfer onto parchment paper

Panna Cotta

Makes ~6 medium servings

Ingredients:
2 cups heavy cream (~2 small cartons)
1 cup milk
1/3 cup sugar
1 1/2 tsp vanilla extract
gelatin
berries & sugar

Directions:

1. Bring cream, milk, and sugar to just over a boil, stirring
2. Remove from heat and add gelatin and vanilla
3. Divide mixture and cool for at least 4 hours
4. Make berry compote and whipped cream for decoration

Japanese Cheesecake

Makes one 9" cheesecake

Ingredients:
250g cream cheese
50g unsalted butter
100ml milk

60g cake flour
20g cornstarch
1/4 tsp salt
1 tbsp lemon juice

6 egg whites
140g sugar
1/4 tsp cream of tartar

Directions:

1. Melt cream cheese over a double boiler
2. Add butter and milk, and cool the mixture
3. Fold in flour, cornstarch, salt, egg yolks, and lemon juice
4. Whip egg whites, and add cream of tartar and sugar
5. Fold meringue into cheese mixture
6. Grease and line 9" pan, and cover outside with aluminium foil
7. Bake in a water bath

Swiss Meringue Buttercream

Portion: 12 cupcakes

Ingredients:
2 egg whites
3/4 cup sugar
172g unsalted butter

Directions:

1. On a double boiler, whisk together egg whites and sugar until smooth and reaches 140°C
2. Taking the bowl off the heat, whisk immediately until cool and stiff peaks form
3. While whisking, incorporate butter, one small piece at a time

Vanilla Cupcakes

1. Whisk together dry ingredients
2. Whisk (electric) eggs and sugar until incorporated
3. Add vanilla extract and oil
4. Alternate adding in the dry ingredients and buttermilk until all incorporated

Korean Beef Short Ribs

Ingredients:
Short ribs
Korean marinade

Directions:

1. Marinade ribs by rubbing it thoroughly on both sides - do not soak
2. Grill meat for 5 minutes on each side 

Udon

Ingredients:
Udon noodles
Concentrated udon soup base

Toppings:
Fish balls
Beef balls
Imitation crab meat
Cheese
Eggs
Vegetables
Anything, really

Sweet Potato Fries

Ingredients:
Sweet potatoes
Salt
Pepper
Garlic powder
Herbs
Olive oil

Directions:

1. Peel and slice sweet potatoes
2. Toss with olive oil, season to taste
3. Bake

Matcha Mille Crepe Cake

Ingredients:
4 eggs
185g cake flour
15g matcha powder (1~2 tbsp)
50g sugar
2g salt
70g melted butter
500ml milk

Whipped cream:
500ml heavy cream
50g sugar

Optional:
Strawberries

Directions:

1. Whisk eggs
2. Sift and incorporate cake flour and matcha powder
3. Add milk
4. Strain the mixture and let rest to room temperature (30~60 mins)
5. Make 16 crepes
6. Make whipped cream, slice strawberries
7. Assemble

Butternut Squash Patties

Ingredients:
1 butternut squash (~hand-width)
400g (1 package) glutinous flour

Filling:
1:1 peanut butter and sugar, or equivalent filling (~1 bowl)

Directions:

1. Cube butternut squash and steam until soft (6~10 mins)
2. Make filling
3. Mash squash and incorporate flour
4. Shape patties
5. Pan-fry

Ingredients:
1 slice ginger, peeled and washed
Cooked rice
Chicken, cubed
Marinade

Directions:

1. Cube chicken and marinade
2. Bring wok to medium heat, add water and ginger, simmer a few minutes.
3. Add rice. Water should barely cover rice. Cover and simmer until thick.
4. Add chicken and more water to thin porridge. Stir to avoid rice sticking to pan.
5. Salt to taste.

Baked Mac and Cheese

Ingredients:
1 box (8oz) macaroni
1/2 teaspoon salt
2 cups milk
2 cups shredded cheese
Black pepper
Bread crumbs

Roux:
1/4 cup butter
1/4 cup flour

Directions:

1. Cook macaroni
2. Melt butter on medium heat and add flour
3. Stir roux for 5-7 minutes until caramel in colour
4. Add milk and cheese, pepper to taste
5. Transfer to greased baking dish and cover with breadcrumbs
6. Bake

1. Cook macaroni
2. Melt butter on medium heat and add flour
3. Stir roux for 5-7 minutes until caramel in colour
4. Add milk and cheese, pepper to taste

1. Marinade chicken for 2 hours
2. Bake or pan-fry

Pan-fry:
Coat chicken in cornstarch
Thicken sauce with slurry

Gungjung Tteokbokki

Ingredients:
1 package rice cakes
2 egg yolks
Slurry
1 tsp sesame oil
Ground black pepper
Sesame seeds

Beef marinade:
100g beef, matchsticks1 garlic clove, minced
1/2 tsp soy sauce
1/2 tsp honey or sugar
1/2 tsp sesame oil
1/4 tsp ground black pepper

Vegetables:
2 tsp cooking oil
1 garlic clove, minced
A handful of mushrooms
1 bell pepper
1/2 cup onion

Water solution:
1/2 cup water
4 tsp soy sauce
1 tbsp sugar

Directions:

1. Marinade beef
2. Soak rice cakes in water
3. Make egg yolk sheet
4. Add oil, garlic, beef, and stir until beef is half-cooked
5. Add vegetables, stir for a minute
6. Add rice cakes and water solution, pepper to taste
7. Add slurry
8. Add sesame oil
9. Remove from heat and garnish

Adapted from: http://www.maangchi.com/recipe/gungjungddeokbokki

1. Whisk butter, oil, sugar for a minute
2. Add eggs and vanilla, whisk for a minute
3. Incorporate dry ingredients until just combined
4. Pour batter into pan, smooth the top

French Macarons


Ingredients:
100g egg whites
50g white sugar
200g confectioners' sugar
110g almond flour

Oven:
285 degrees F/140 degrees C
15 minutes