Miso Sesame Chicken Noodles

Adapted from https://www.gousto.co.uk/cookbook/chicken-recipes/miso-sesame-chicken-noodles


Ingredients

• 4 Tbs white miso paste
• 2 Tbs hot water
• 2 Tbs soy sauce
• 4 tsp sugar
• 2-3 handfuls of dried Chinese/Taiwanese noodles
• 2 garlic cloves, minced
• 15g (0.5oz) ginger, sliced (about 1 Tbs worked well)
• 1/2 tsp dried chili flakes OR pepper
• 1 large chicken breast fillet, cooked and shredded
• 2 Tbs sesame oil
• Sesame seeds, to taste
• 5g cilantro, roughly chopped with stalks OR 2 green onions, white and green parts separated

Procedure

• Mix miso paste with hot water, soy sauce, and sugar.
• Cook noodles according to instructions.
• Pour cooking oil in heated wok and saute garlic, ginger, chili flakes (optional), and white part of green onion (if using instead of cilantro).
• Add chicken and noodles. 
• Pour in as much miso sauce as needed to coat all the ingredients.
• Add sesame oil, sesame seeds, green part of green onion (if using), and pepper (if using). Toss together.

Skillet Pork Chops

Adapted from https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/

Ingredients

• 4 pork chops, about 1-inch thick and 6 to 7 ounces each
• Salt, to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon chili powder (can sub 1 tsp paprika + 1/8 tsp oregano + 1/16 tsp each of cumin, garlic powder, and onion powder)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 cup low-sodium chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional

Procedure

Take the pork chops out of the refrigerator and season on both sides with salt. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

Gyudon

Modified from:
https://www.justonecookbook.com/how-to-make-dashi/
https://www.justonecookbook.com/yoshinoya-beef-bowl-gyudon/

Ingredients for 1 cup of Awase Dashi

• 1/9 oz / 3.3g of kombu (4/3" x 4/3")
• 1/9 oz / 3.3g / 1/3 cup, dried bonito flakes
• 4/3 cup water

Procedure for Awase Dashi

• Gently rinse kombu and cut slits to release flavor.
• Combine kombu and water in a small pot.
• Slowly bring to a boil in medium-low heat.
• Just before dashi starts boiling, remove kombu.
• Add bonito and bring to a boil. Reduce heat and simmer for 30 seconds. 
• Turn off heat and let bonito soak for 10 minutes.
• Strain dashi.

Ingredients for Dish (2-3 servings)

• 1 onion
• 1-2 green onion/scallion
• 1 cup dashi
• 2 Tbsp sake
• 4 Tbsp mirin
• 2 Tbsp sugar
• 4 Tbsp soy sauce
• 1 lb thinly sliced beef (shaved beef at Trader Joe's works very nicely)
• Pickled red ginger, optional

Procedure for Dish

• Thinly slice onion and green onion.
• Combine dashi, sake, mirin, sugar, and soy sauce.
• Pour sauce into large frying pan over medium high heat. 
• Cover and bring to a boil.
• Spread onions evenly in pan, cover, and cook until tender.
• Add beef, making sure the slices don't stick together. Big chunks don't soak up the sauce well and also require more time to cook, making it tough - it may make sense to lower the heat to allow time for manually separating all the pieces. Cook until no longer pink. 
• Add green onion.
• Serve over rice with pickled red ginger, if desired.