Preheat oven to 225°F.
Line two large baking sheets with silicon baking mats or parchment paper. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid and sort of dries the zucchini.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink. You can always add more later.
Bake for about 2 plus hours until they start to brown and are crisp. Salt to your taste. Let cool before serving. Enjoy.
Combine cabbages, carrots, pineapple, green onions and cilantro in a large bowl and set aside.
Add ginger, vinegar, soy sauce, honey, sesame oil and lime juice to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with salt to taste.
Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame seeds.
Preheat oven to 400F. Pat the salmon dry with paper towel. Place the salmon skin side down on a greased foiled lined baking sheet
Mix the mayonnaise and wasabi together in a small dish. Use a knife to apply the mayonnaise to the top of each salmon fillet. Make sure to cover the entire top of the salmon with a thin layer of the mayonnaise-wasabi mix.
Sprinkle a layer of furikake over the mayonnaise-wasabi mix.
Bake in the oven for 8-10 minutes. Enjoy with rice.
Parboil oxtail 20 to 30 minutes. Rinse and trim fat. Place in pot and cover with water approximately 2? above oxtail. Bring to boil and add bouillon cubes, star anise and ginger. Simmer for 1 hour. Add peanuts. Simmer for another 1 to 1½ hours or until oxtail is tender. Skim residue from broth. Add Hawaiian salt to taste. Garnish with Chinese Parsley.
Variation: Serve with grated ginger and soy sauce as a dipping sauce for the oxtail. Serve with fresh cooked vegetables such as mustard cabbage and Chinese cabbage that can be added to the soup as desired.
Pressure cooker instructions
Par-cook the Oxtail under pressure, covered in water for 10 minutes. Release pressure, remove oxtails, rinse and trim fat. Place the oxtails back in the pressure cooker and cover with water about 2? above the oxtails. Bring to a boil, then add the beef and chicken bouillon cubes, star anise, raw peanuts and slivers of ginger. Cover the pressure cooker and bring to pressure under high heat, then reduce the heat to medium low and let it pressure cook for 40 minutes. Remove from heat and let the pressure cool naturally until pressure is gone, then remove lid. Skim residue thoroughly, then stir broth and adjust flavor with Hawaiian salt until it tastes “jus’ right”. Add bok choy and/or choy sum and reconstituted shiitake mushrooms and continue to cook in soup on medium-low (no pressure) until they’re tender.
Garnish with Chinese Parsley and served with grated ginger and shoyu dipping sauce.
Mix first eight ingredients together, now take your deboned chicken and lay them in a baking pan and pour your garlic mochiko mixture over all your chicken pieces evenly and marinate for 5-7 hours or overnight in the refrigerator.
When you’re chicken is done marinating you’re going to wrap a piece of nori around a piece of chicken and continue this process until all you’re chicken has been wrapped with the nori. Now heat oil in a large wok and fry all your garlic mochiko nori wrapped chicken until golden brown, put chicken in a bowl with a paper towel when done to drain out excess oil. Enjoy
*Tip* you can leave the chicken skin on for this recipe but I took mine off.
Mahalo TsAllKineOnoGrinds for this recipe