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

Ingredients:

1 cup sugar
1 cup boiling water
1/2 cup Japanese vinegar
1 tablespoon salt
Ajinomoto (optional)

Vegetables:

Daikon
Cauliflower
Carrots
Cucumber
Kula Onion
Bell pepper

Directions:

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.

Cornbread

Ingredients:

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

Directions:

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

Ingredients:

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)

Directions:

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

Ingredients:

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

Directions:

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.

Mandarin Delight

Ingredients:

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

Directions:

Crust

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.