Inspired Recipes from JUJU
- Deliciously Judgmental
- Aug 28, 2024
- 6 min read
Updated: Apr 16
Dishes we recreated:
Tokyo Iced Tea
Ingredients:
1/2 shot of Roku Gin
1/2 shot of Haku Vodka
1/2 Pueblo Viejo Blanco Tequila
1/2 shot of Flore De Cana Silver
1/2 shot of Midori Lime
1/2 Yuzu
2 ounces of either Sprite or 7-UP
Add ingredients to glass and serve over ice. Makes 1 serving.
Wagyu Beef Gyoza
Ingredients:
8 oz ground beef (73% lean, 27% fat). You can also use a ground beef mixture with higher fat content. Don't go too lean or the gyoza will be dry.
3 tbsp cornstarch with 2-4 tbsp water to make a cornstarch slurry
2 tbsp minced shiitake mushroom (about 2 mushrooms)
2 tbsp minced cabbage
¼ tsp salt (or more to taste)
2 tsp soy sauce
2 tsp sake
2 tbsp truffle butter (buy premade or you can make your own with unsalted butter and minced fresh truffle with a pinch of salt)
Dash of sesame oil
Gyoza skin (premade or you can make your own)
Serving size: Makes about 20 gyozas
Finely mince the cabbage and add a pinch of salt.
Finely mince the shiitake mushrooms.
In a medium sized bowl, add the ground beef, cornstarch slurry, mushroom, cabbage, salt, soy sauce, cooking sake, truffle butter, and sesame oil. Mix well until it comes together completely.
Use about a tablespoon of filling (don’t overstuff) and place in the center of the gyoza skin. Dab a finger in water and completely wet the edge of the gyoza skin all the way around. Fold and pleat the gyoza skin and make sure the edges are completely pinched closed so it doesn’t open up while cooking.
Tip for making nice looking gyoza that will stand up: Start from the center and first fold one side of the skin towards the center (3-4 pleats on each side) and then fold the other side towards the center.
Heat 2 tbsp of oil in a pan over medium high heat until hot. Cook the gyoza on one side for 2 minutes. Add ¼ cup of water to the pan and cover with a lid for another 2-3 minutes. Be careful to not overcook the meat or it’ll dry out!
Remove from heat and serve with gyoza sauce.
Mentaiko Udon
Ingredients:
Package of fresh udon, not dried (~7.25 oz)
1 tbsp Cooking Sake
1 tbsp Unsalted Butter
For Garnish:
Dried Seaweed (nori), cut into thin strips
1-2 oz of Ikura (salmon caviar) or an order of ikura sashimi
1 oz Mentaiko (spicy seasoned pollack roe)
1 tbsp of thinly sliced green onions
1 Soy Marinated egg yolk made the night before
1-4 egg yolks
1/4 cup soy sauce
1/8 cup mirin
1/8 cup sake
1/8 cup water
1-2 strips of kombu
1/2 tbsp sugar
1/2 tsp sesame oil
1/2 tsp rice vinegar
Soy Marinated Egg Yolk: Prepare the soy marinated egg yolk the night before. I made four egg yolks, but you only need one for this recipe. You can reduce the recipe, or save the other yolks for a eating over hot white rice.
Combine 1/4 cup soy sauce, 1/8 cup mirin, 1/8 cup sake, 1/8 cup water, 1-2 strips of kombu, 1/2 tbsp sugar, 1/2 tsp sesame oil, and 1/2 tsp rice vinegar. Mix well and set aside.
Separate the egg whites from the egg yolks. Gently add the egg yolks into the sauce mixture. Cover the top of the egg yolks with a small sheet of paper towel. This ensures that the top of egg yolk is also marinated. Seal the container tightly and place inside the refrigerator.
Take out the egg yolks at the desired time (at least 8-24 hours). The longer you marinate, the more jammy the texture.
Cook the udon noodles according to package directions. Rinse, drain and set aside the noodles. If your udon noodles come with soup base, do not add it.
Heat a small non-stick pan over medium heat until hot. Add the butter and stir-fry the udon noodles for 30 seconds until fragrant. Plate the udon noodles.
To replicate the look: Top the udon noodles with the soy marinated egg yolk in the middle, then garnish 1/4 of the bowl with the dried seaweed strips, ikura, mentaiko, and green onions, respectively. Mix well before eating, and serve immediately.
Chilean Sea Bass Rice (Tai Meshi)
Equipment:
Clay pot (donabe) 2.5-3L
Air fryer
Butane torch
Ingredients:
1 lb Chilean Sea Bass fillet, descaled (salt-cured the night before)
3 “rice cups” of Japanese short-grain rice (one “rice cup” is equivalent to about 3/4 cup or 180ml)
1 sheet of kombu or a couple of 1 inch kombu pieces
Broth:
3 Tbsp cooking sake
2 Tbsp soy sauce (preferably shoyu or light soy sauce)
2 cup dashi
1.5 tsp of coarse sea salt (1 tsp for salt-curing the Chilean sea bass, and reserve 1/2 tsp of salt for seasoning)
1.5 oz or 1 knob of ginger, thinly sliced
1-2 ears of white corn or 1-2 cups of corn
neutral oil such as vegetable or canola oil
salt and black pepper
Optional: 1-2 tbsp of thinly sliced green onions (for garnishing)
Salt-curing the Chilean sea bass: The night before, pat dry the Chilean sea bass with paper towel. Rub 1 tsp of coarse sea salt all over the Chilean sea bass. Tightly wrap the Chilean sea bass in at least two layers of plastic wrap. Rest in the refrigerator overnight.
Prepare the rice: Rinse the rice until clear. Combine the rice, cooking sake, soy sauce, dashi and the remaining salt in a clay pot. Let the rice soak for at least 20 minutes.
Roast the corn: Depending on the size of your corn, you made need two ears of corn.
Preheat the air fryer to 370ºF degrees. Rub the corn generously with a neutral oil, salt and black pepper.
Cook the corn in the air fryer at 370ºF degrees for 12-15 minutes. Remove and cut the corn kernels off the cob. You will need about 1-2 cups of roasted corn. Set aside the corn.
Cook the rice: After the rice is done soaking, flatten the rice in the clay pot, and then spread the ginger over the rice. Place a sheet of kombu on top of the rice. Cover the clay pot with the lid and set it over medium-high heat. (If you are using a clay pot, do not heat directly over electric burner). Once the contents start boiling, turn down the heat to low and cook for an additional 12 minutes.
While the rice is cooking, take the Chilean sea bass out of the fridge for at least 15-20 minutes before cooking, letting the Chilean sea bass come to room temperature. Divide the Chilean sea bass into smaller pieces. For four servings, I sliced the sea bass into five fillets. One of the fish fillets will be mixed into the rice.
Turn off the heat and let the contents in the clay pot stand for 20 minutes before taking the lid off. Do not take the lid off the clay pot during this time, in order to let the steam finish the cooking process.
Cook the Chilean Sea Bass: Preheat the air fryer to 375ºF. Place the Chilean sea bass in the air fryer basket, lining the bottom. Depending on how thin the fillet is, cooking times may differ. Air fry the Chilean sea bass for 6-10 minutes, until the fish is cooked to an internal temperature of 140-145ºF. Check the temperature at 5 minutes.
When the rice is done, uncover the clay pot and remove the sheet of kombu. Add in the roasted corn. Remove the meat from the skin of one of the fish fillets and gently break the fish meat apart while folding the fish into the rice.
Torch the remaining Chilean sea bass fillets briefly, until the skin is crisped to your liking. Alternatively, you can grill or pan fry to crisp the fish skin.
Serve the rice in individual bowls, topped with the Chilean sea bass fillets, and garnish with green onions. Add additional salt to taste.
Legal disclaimer: These recipes are inspired by our favorite dishes we've had at our favorite restaurants. The material in this blog post may reference the trademarked names of restaurants. However, the use of any trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement. https://www.copyright.gov/help/faq/faq-protect.html
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