After this Memorial Day weekend's grill fest, how about some easy, breezy Asian meals in the making....
We've got everything you need to make poke. Mel is making a poke marinade with soy, yuzu, sesame oil, and sambal to dress some sushi-grade ahi tuna or Ora King salmon. Serve it over some Koshihikari rice (the short-grain rice of choice for most sushi chefs) and top it with some furikake (a dry Japanese seasoning loaded with toasted seaweed and sesame seeds.) There will be avocado, scallions, and cucumbers in the box to add to the mix as well. We also have tins of salmon roe which we love on sushi rice (or soft scrambled eggs or avocado toast…)
We've also got everything you need to make dan dan noodles at home. Woon's Chinese-style chewy noodles come par-cooked and can be stir-fried, added to soups, blanched, and chilled for a peanut noodle salad or frozen for later. To turn them into dan dan noodles, just blanch them and toss them with Jordan Maseng's Sichuanese sesame sauce, then garnish your noodles with tons of cilantro, scallions, and julienned cucumbers from the box. This dish will be vegan and lip stingingly good as is, but you could brown some Peads and Barnett's ground pork and spoon Gimmedat's chili crisp on top.
For something ready to heat and serve, we're making homestyle Japanese braised chicken thighs. Gently cooked in chicken stock and black vinegar with shitake mushrooms, ginger, and scallions, these chicken thighs will have succulent, tender meat that falls off the bone and could possibly be a new family favorite. Serve it over rice, and dinner is done.
Our friends at Forage are making a "no junk" teriyaki sauce to glaze your ora king salmon, free-range chicken breasts, or Meiji tofu, handmade locally in small batches with non-GMO soybeans. We are offering their supreme tofu, which is silken and pudding-like, and their firm block tofu. And to dress up all your farm box vegetables, we're making a batch of carrot-ginger salad dressing.
For your pantry, we have yuzu kosho, a standard Japanese condiment made from fermented chili, yuzu citrus, and salt. The paste is distinct but surprisingly versatile and could become your secret weapon. You can simply smear some on your tuna sashimi or google it and find it in a dessert recipe. Mel adds some to her tuna or chicken salad.
And for your freezer, Mel is making a batch of chicken bone broth with ginger. Having recently been sick, I panicked when I ran out of bone broth and still can't stop sipping it. You could also use it as a base for a chicken noodle soup with the Woon noodles, chicken breasts, and vegetables from the box. Or simply cook your rice in it for added flavor and nutrients.