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Riki's Recipes

Food brings people together, often over good conversation creating cherished memories. Enjoy some easy recipes shared by my family and check in again for updates.


Vegetable Namasu


  • 1 cup sugar

  • 1 cup boiling water

  • 1/2 cup Japanese vinegar

  • 1 tablespoon salt

  • Ajinomoto (optional)


  • Daikon

  • Cauliflower

  • Carrots

  • Cucumber

  • Kula Onion

  • Bell pepper



  • Mix sugar, water, Japanese vinegar, and salt in a pot. Dissolve over heat and cool.

  • Add large chunks of cut vegetables

  • Refrigerate mixture.

  • Namasu tastes best if you let soak for 1 to 2 days.

Riki Recs: 

This recipe is perfect for small portions. Double the recipe to make extra to share with friends or neighbors. Use any combination of veggies. Sweet onions, daikon, and cucumbers give a great crunch.



  • 2 cups milk

  • 3 blocks butter, melted

  • 4 eggs

  • 1/2 cup mayonnaise

  • 1 1/2 cups sugar

  • 1/3 cup cornmeal

  • 1 teaspoon baking powder

  • 4 cups Bisquick


  • Preheat oven to 350°F.

  • Beat eggs and add butter, mayonnaise, and milk.

  • Mix dry ingredients and add wet mixture. Mix until well blended.

  • Bake in 9x13 inch pan for approximately 45 minutes.

Riki Recs: 

Other brands of pancake mix should also work. Line pan with parchment paper for easy cutting and clean-up.  Bake in cupcake tins for individual portions. Slice and butter, fry in pan to toast bread and give an extra crunch. 


Eggplant Miso Chicken


  • 1/2 - 3/4 lb. ground chicken

  • 3 tablespoons shoyu

  • 2 long eggplants (1/2 to 3/4 lb.), cubed ¹⁄2 inch

  • 1/4 cup green onions, chopped

  • 1 bell pepper, cubed ¹⁄2 inch

  • 2 tablespoons sugar

  • 1 tablespoon miso

  • 1 teaspoon grated ginger

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 tablespoon sake

  • 1 teaspoon cornstarch

  • 1 small Hawaiian red chili pepper (optional)



  • Mix together chicken, ginger and 1 tablespoon shoyu; set aside.

  • In large skillet, heat oil and stir-fry eggplant and bell peppers until almost done. Remove from skillet and set aside.

  • Using same skillet, add garlic, green onion, and chili pepper. Heat 1 minute. Add marinated ground chicken and stir fry until done. Add eggplant and bell peppers back into skillet.

  • Mix sugar, cornstarch, 2 tablespoons shoyu, sake and miso. Add to skillet while slowly stirring until mixture is heated and sauce thickens.

Riki Recs: 

Substitute ground chicken for ground pork. Add chopped and drained water chestnuts for an extra crunch and eat as filling for a lettuce wrap. Eggplant does not need to be cubed, you can also slice into half circles. 

Tofu Hamburger Patties


  • 1 lb. hamburger

  • ¹⁄2 block tofu, mashed

  • ¹⁄2 small round onion, finely chopped

  • ¹⁄4 cup shoyu

  • 3 tablespoons sugar

  • 1 small piece ginger, minced

  • 1 clove garlic, minced


  • Evenly mix all ingredients together.

  • Shape into desired sized patties.

  • Oil pan and fry until hamburger is cooked.

  • Can be served as a pupu, side dish or main dish.

Riki Recs: 

Use the whole block of tofu for a more even ratio. Add green onion for extra crunch and color.

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Mandarin Delight


For crust

  • 2 blocks margarine

  • 2 tablespoon powdered sugar

  • 2 cups flour​

For mandarin topping

  • 3 cans mandarin oranges

  • 1/2 cup mandarin juice

  • 2 boxes instant vanilla pudding

  • 24 oz. sour cream

  • 1 container Cool Whip




  • Preheat oven to 350°F.

  • Mix margarine and sugar. Cut in flour. Press into 9x13 pan. Chill.

  • Bake crust at 350°F for 25 minutes. Cool.

Mandarin Topping

  • Mix mandarin juice, vanilla pudding, and sour cream.

  • Fold in mandarin oranges, then spread on crust.

  • Spread Cool Whip over filling and chill.

  • If desired, sprinkle nuts on top before serving.

Riki Recs: 

Buy another can of mandarin oranges and use for topping. Make individual servings for potlucks in small cups. 

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