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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Japanese

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Chicken Teriyaki
$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Rated 5.00 out of 5
1-10 servings
Chicken Teriyaki

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 75 customer ratings
(15 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Serving Size: 4.5 ounces

Dairy Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

Cooking Tools Required
Cutting board, Grater, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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Yakitori Chicken
$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Rated 4.83 out of 5
FSA/HSA
1-10 servings
Yakitori Chicken

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Recipe adapted from:
An Le

Rated 4.9 out of 5 based on 34 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Serving Size: 1 skewer

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Nut Free Paleo Refined Sugar Free
Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

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Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions
In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
Bring to a simmer and cook for 5 minutes. Let cool down
Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
Marinate for at least 15 minutes.
Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
Garnish with thinly sliced green onions.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive15

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 cup tamari sauce or dark soy sauce
1/2 cup mirin
3 tablespoon dry sherry or sake, optional
2 tablespoon maple syrup
6 clove garlic grated or smashed
1 teaspoon fresh ginger
2 tablespoon green onion for garnish

Cooking Tools Required
Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Microwave on power level 5 for 1 minute. Flip and add another minute

Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Baked Ginger-Tamari Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Ginger-Tamari Tofu

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Make sure tofu is well-drained and as dry as possible before adding to marinade.
In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
Transfer tofu to baking sheet and bake for 20-25 minutes.
Remove from oven and sprinkle with sesame oil. Toss and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
35 ounce extra firm tofu cut into bite-size cubes and drained
For the marinade:
4 tablespoon tamari sauce more or less to taste or dietary preference
3 tablespoon avocado oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped
2 tablespoon green onion thinly sliced
To finish:
2 teaspoon sesame oil

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a saute pan over medium heat.

Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Benihana® Style Fried Rice
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
6 servings
Benihana® Style Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Serving Size: 2/3 cup

Dairy Free Gluten Free Nut Free Refined Sugar Free Vegetarian
SERVES 6

Benihana® Style Fried Rice quantity

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Instructions
Cook rice according to package directions.
When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup medium grain white rice cooked according to package directions
2 teaspoon avocado oil
2 each egg
4 each white mushroom thinly sliced
¼ cup green onion thinly sliced
1 tablespoon soy sauce
2 tablespoon butter
Optional:
2 teaspoon sesame seeds

Cooking Tools Required
12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on high power or on the cooktop over medium-high heat until heated through.

Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Crispy Baked Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Crispy Baked Tofu

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 3 1/2 ounces

Dairy Free Refined Sugar Free Vegan Vegetarian
Even tofu skeptics love this tofu. Try it, and you will see!
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
36 ounce extra-firm tofu
3 tablespoon extra-virgin olive oil
3 tablespoon tamari sauce
3 tablespoon cornstarch or arrowroot starch

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Pork or Chicken Gyoza with Tangy Soy Dipping Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
1-10 servings
Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 4 gyoza

Dairy Free Nut Free
These tasty dumplings are filled with savory ingredients like shiitake mushrooms, garlic, ginger, and cabbage. Served with a vinegar-soy dipping sauce. Note: This recipe requires a large non-stick skillet with lid.

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Instructions
Soak shiitake mushrooms in hot water for 10-15 minutes until soft. Meanwhile, in a large mixing bowl combine soy sauce and the rest of the ingredients through to the cornstarch. Mix well. Discard the stems of the mushrooms and then finely chop them. Add mushrooms, cabbage, and pork (or chicken), mixing well to incorporate all ingredients. Check seasoning by cooking a bite size amount of the mixture in a little bit of oil.
Assemble gyoza by placing 1 heaping teaspoon of filling in center of each wrapper. Wet the edges with the flour water. Fold in half and pinch the top center edge to seal. Make a series of three pleats on each side of the top center. Tap the bottom surface of the gyoza onto the palm of your hand to flatten.
Heat the oil in a non-stick sauté pan on medium heat. Arrange gyoza in pan, barely touching, with flat sides down. Brown bottoms for 1-2 minutes. Add enough water to pan to go half way up the sides of the gyoza. Bring to a boil, cover, and lower heat to a simmer. Cook for about 5 minutes or until most of the liquid is absorbed. Remove cover and increase heat to high. Finish by cooking until all the water is evaporated. The dough should look translucent and the filling should be firm. Repeat process until remaining gyoza are cooked.

Cook Times

Active Prep40

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 dried shiitake mushroom
1 ½ tablespoon soy sauce
1 tablespoon sake
1 tablespoon sesame oil
1 tablespoon fresh ginger grated
3 stalk green onion finely chopped
1 clove garlic minced
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon corn starch
2 cup Napa cabbage tightly packed, finely shredded
½ pound ground pork unseasoned or ½ pound chicken thighs (cut into chunks and ground in a food processor)
40 wrap gyoza wrap about (1) 12 ounce package
water for sealing gyoza wrapper
2 tablespoon avocado oil for frying
VINEGAR-SOY DIPPING SAUCE
½ cup rice vinegar
4 tablespoon soy sauce
2 teaspoon granulated sugar
1 tablespoon sesame or chili oil

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan with a bit of oil over medium heat until heated through. Or steam in the microwave on medium power until hot.

Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 684mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

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Hibachi Style Chicken with Magic Mustard Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hibachi Style Chicken with Magic Mustard Sauce

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Recipe adapted from:
Alex Snodgrass/The Defined Dish

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Gluten Free Keto Nut Free Paleo Soy Free Whole 30
Enjoy your favorite teppanyaki restaurant chicken and vegetable dish right at home, complete with mustard dipping sauce.
https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

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https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
Transfer to a plate and serve with the Magic Mustard Sauce.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
MAGIC MUSTARD SAUCE:
4 teaspoon ground mustard powder
4 tablespoon warm water
6 tablespoon tahini
1 cup coconut aminos
2 teaspoon Red Boat Fish Sauce
1-inch piece fresh ginger peeled
4 clove garlic
FOR THE STIR FRY:
4 pound boneless skinless chicken thigh trimmed, and cut into 1 inch chunks
1 white onion thinly sliced
16 baby bella mushroom stems removed and cut into fourths
4 zucchini small cut into thin short strips
4 carrot small, cut into thin short strips
4 tablespoon avocado oil
2 tablespoon ghee sub butter if not Whole30
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon toasted sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Slotted spoon, Top Stove, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1198mg | Potassium: 942mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4284IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg

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Japanese Style Chicken Curry over Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Japanese Style Chicken Curry over Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Nut Free
This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the white rice:
2 1/2 cup medium-grain white rice cooked according to package directions
For the curry:
1 tablespoon avocado oil
1 onion large, diced
2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
3 cup water
2 carrot cut into ½-inch discs
3 Yukon Gold potato large, cut into 1-inch pieces
1 apple small, peeled, cored and finely grated
2 teaspoon Kosher salt more or less to taste
1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
½ cup frozen green peas
For the roux:
4 tablespoon butter
1/4 cup all-purpose flour
2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon honey
1 cup water

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.

Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

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Asian Slaw
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Asian Slaw

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.

Dairy Free Egg Free Gluten Free Vegetarian
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

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Instructions
Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
In a small bowl whisk together the remaining ingredients.
Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
5 cup green cabbage thinly sliced
½ cup red onion thinly sliced
½ cup carrot grated
3 tablespoon rice vinegar unseasoned
1 tablespoon mayonnaise
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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Miso Soup with Tofu and Green Onions
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Miso Soup with Tofu and Green Onions

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 1 1/4 cup

Dairy Free Egg Free Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This classic Japanese restaurant miso soup is simple yet delicious. Choose your favorite miso for your preferred flavor.

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Instructions
Add bonito stock to a medium saucepan and heat over medium. When lukewarm remove ½ cup of the stock to a small bowl and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
When miso is completely dissolved, add tofu and heat for another minute or so.
Divide among soup bowls and garnish with green onions.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce medium firm tofu drained and cut into cubes about ½ inch thick
10 cup bonito stock or vegetable broth for vegan/vegetarian can purchase instant to mix with water, or make homemade with bonito shavings and kombu if available
8 tablespoon miso paste more of less to taste
6 tablespoon green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until warm.

Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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Sukiyaki
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sukiyaki

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

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Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
½ head Napa cabbage cut crosswise into 1 ½ inch strips
8 dried shiitake mushroom soaked in hot water
1 bunch fresh spinach cut into 2 inch lengths
2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)
Optional:
4 egg
COOKING BROTH
1 6-inch piece kelp or nori available at Asian market, or leave out
1 ½ cup water
1 cup soy sauce
1 cup mirin
4 tablespoon granulated sugar

Cooking Tools Required
12-inch skillet

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Yakitori with Mirin Glaze
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Yakitori with Mirin Glaze

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 skewer

Dairy Free Egg Free Nut Free
This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

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Instructions
In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
Meanwhile pre-heat oven broiler and prepare chicken.
Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 bunch green onion cut into 1-inch lengths
For the mirin glaze:
1/3 cup soy sauce
3 tablespoon granulated sugar
1/3 cup sake
1/3 cup mirin

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in oven at 350 degrees until heated through, or place in microwave.

Nutrition
Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Extra Vegetable Fried Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Extra Vegetable Fried Rice

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Nut Free Refined Sugar Free Vegetarian
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup medium grain brown rice cooked according to package directions
5 tablespoon avocado oil divided
4 egg whisked together
2 white onion small, finely chopped
4 carrot medium, finely chopped
1 cup snow peas
1 cup broccoli cut into very small pieces for quick cooking
1 cup red bell pepper
1 cup frozen green peas
1/2 teaspoon Kosher salt more or less to taste
2 tablespoon fresh ginger grated
4 clove garlic large, pressed or minced
Pinch crushed red pepper
2 cup baby kale
6 stalk green onion chopped
2 tablespoon low-sodium soy sauce
2 teaspoon toasted sesame oil
Optional for serving:
chili-garlic sauce

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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Chicken Teriyaki-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chicken Teriyaki-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop, if a grill is not available.

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Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup gluten free soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup gluten free soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

Cooking Tools Required
Cutting board, Grater, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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Garlic Sesame Tofu
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Garlic Sesame Tofu

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Recipe adapted from:
Claire Cary

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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Instructions
Preheat the oven to 400 Fahrenheit.
Drain the excess liquid from the tofu and dry it off with a towel.
Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
Add to the baking tray and bake for 30-35 minutes or until golden brown.
During the final 10 minutes, prep the sauce.
Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Tofu
3 tablespoon low-sodium soy sauce or tamari sauce
42 ounce extra firm tofu
3 tablespoon corn starch
9 tablespoon gluten-free breadcrumbs
Sauce
1 cup low-sodium soy sauce or tamari
6 teaspoon toasted sesame oil
3 tablespoon rice vinegar
6 tablespoon maple syrup
3 tablespoon corn starch
12 tablespoon water divided
15 clove garlic
3 tablespoon extra virgin olive oil

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or

Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Plain Medium Grain White Rice
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Plain Medium Grain White Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup cooked rice

Dairy Free Egg Free Gluten Free
Medium grain white rice is traditionally served in Japanese and Korean cuisines.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Important:
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive10

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup medium grain white rice
2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

Reheating/Serving Instructions
Heat in the microwave, covered, on high power until heated through.

Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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Yakisoba
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Yakisoba

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 ounces

Dairy Free
These Japanese stir-fried noodles with pork, carrots, onions, and cabbage make a great one dish meal the whole family will love. Have your chef toss in whatever vegetables you have leftover to create a unique meal just for you!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a small bowl, mix together the ingredients for the yakisoba sauce. Set aside.
Heat a large sauté pan or wok to medium-high heat and add oil. Stir-fry the pork until 2/3 cooked. Add carrots and onion, and stir-fry for a couple of minutes. Add cabbage and green onions to the pan and stir-fry for a minute.
Loosen noodles and add to the sauté pan. Pour 1/4 cup of water over the noodles and cover pan. Turn down the heat to medium and steam for a few minutes.
Remove the lid and add yakisoba sauce, stirring noodles quickly and mixing with the meat and vegetables. Divide yakisoba among four plates. Sprinkle with ao-nori and beni-shoga just before serving.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
YAKISOBA SAUCE
1/4 cup Worcestershire sauce
3 tablespoon Ketchup
3 tablespoon soy sauce
3 tablespoon oyster sauce
20 ounce Chinese style noodle dry, cooked according to package directions, slightly undercooked OR spaghetti pasta
1 tablespoon avocado oil
1 pound boneless pork loin thinly sliced against the grain, and seasoned with 2 teaspoons soy sauce and 1 teaspoon cornstarch (thoroughly mixed)
1 cup carrot peeled and julienned
1/2 yellow onion medium, thinly sliced lengthwise
4 cup green cabbage thinly sliced
4 stalk green onion sliced on the diagonal into 1 inch pieces
1/4 cup water

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Vegetable Peeler, Wok

Reheating/Serving Instructions
Heat in microwave on medium-high heat until heated through or heat in a sauté pan.

Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 595mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2242IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

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Sesame Jasmine Rice
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Rated 0 out of 5
1-10 servings
Sesame Jasmine Rice

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Recipe adapted from:
Beth - Budget Bytes

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This simple but flavorful rice pairs well with any of your Southeast Asian inspired meals, and can really make your meal pop. Pair with chicken yakitory or stir fry dishes.

Sesame Jasmine Rice quantity

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Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.
Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout.
Garnish with green onion, and serve warm.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup jasmine white rice
4 cup water
3 tablespoon butter
3 tablespoon soy sauce
3 clove garlic minced
1.5 tablespoon sesame oil
3 teaspoon sesame seeds
Garnish
2 stalk green onion

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered, on high heat until warm.

Nutrition
Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

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