Ramen bowls are a delicious and simple way to eat a variety of textures and flavors in one deeply satisfying dish. Also, you can often use what you have on hand to make it.
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Abalone Roll by Thomas Hill Organics, Paso Robles, California.
From The Whole Fish.
Thomas Hill Organics is a market-bistro located in the heart of downtown Paso Robles. Joe and Debbie Thomas began as an organic farm growing unique varieties of heirloom fruits, nuts and vegetables in the hills overlooking the town. They also make their own wine with grapes that are estate grown. Their bistro is dedicated to serving organic produce from their farm and highlighting unique wines from the Central Coast. This recipe was developed in collaboration with Thomas Hill Organics chef, Julie Simon.
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Seaweed comes in many forms, and is used extensively in Japanese cuisine. This recipe makes a fine vegetarian appetizer or side dish, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds. Recipe credit: New York Times
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Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation, but this recipe from cookbook author Martha Rose Shulman uses black cod and a marinade based on Japanese chef Nobuyuki Matsuhisa
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When you don't have a lot of time, clams are a dinner savior. Simply stir fry these little guys with a little Japanese miso paste and sweet mirin.
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Flat iron steak slices marinated in a simple Japanese marinade, skewered, and grilled to perfection. Make this Flat Iron Yakiniku Skewers recipe for a delicious party appetizer or dinner entrée.
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