* 3 tablespoons soy sauce
* 1 tablespoon sesame oil
* 1 tablespoon sesame seeds
* 1 clove garlic, minced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon monosodium glutamate (MSG) (optional)
* 1 pound beef top sirloin, thinly sliced
* 1 carrot, julienned
* 1 green onion, chopped
* 1/2 yellow onion, chopped

DIRECTIONS

1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

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Preparation
Combine all of the ingredients in a small bowl. Serve at room temperature.

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Instructions
Combine all ingredients except ribs and sesame oil in a sauce pan and simmer for 10 minutes.
Section and separate the the ribs (country-style preferred as they have more meat) and place them in a bowl. Add the sesame oil and the cooked sauce, and allow to marinate 4 hours or overnight. Grill slowly, over as low heat as possible, basting occasionally with the marinade.
If you are using a gas grill with two burners, you can smoke the ribs by placing them on one side and placing an aluminum pie pan with wood chips in it on the briquets on the other side. Light only the side with the wood chips, and keep the lid on as much as possible.

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Directions

1. Place seseme seeds in a small frying pan over medium heat to toast. Stirring frequently until lightly browned, about 3-4 minutes. Immediately remove from heat & cool. When seeds are cooled, grind in a spice grinder or food processer. Place ground seeds in a large bowl with broth, soy sauce, rice wine, sugar, garlic, ginger, green onions, and chili garlic sauce. Mix well and add ribs to coat. Cover and let stand in refrigerator for 4 hrs to overnight, turning once.
2. Lift meat from marinade and drain briefly. Reserve the marinade in a small pan.
3. Place ribs on a well oiled grill 3-4 inches abouve a solid bed of low-glowing coals or medium heat on a gas grill. Cook about 3 minutes per side for medium rare ribs.
4. While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution, stirring, until sauce boils and thickens.
5. Serve ribs with rice and sauce on the side.

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12 dried shiitake mushrooms
1 cup boiling water
3 lbs short rib of beef
1 teaspoon black pepper
1 tablespoon vegetable oil
2 onions, thinly sliced
2 carrots, thinly sliced
1 cup daikon radishes or turnips, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons dry white wine or vodka
1/2 cup condensed beef broth
1/4 cup soy sauce
3 tablespoons corn syrup
1 cup sliced bamboo shoots
2 scallions, thinly sliced
1-3 serrano chili, finely chopped
1-2 teaspoon dark sesame oil
hot cooked rice

Directions

1. Soak mushrooms in boiling water, submerged, for 30 minutes.
2. Remove mushrooms from liquid and save liquid.
3. Cut stems off of mushrooms and discard.
4. Dry mushrooms, cut in half, and set aside.
5. Season ribs with black pepper.
6. Brown ribs in broiler or skillet on both sides, about 10 minutes.
7. Drain fat on paper toweling.
8. Place ribs in crockpot.
9. Cook onions, carrots, and turnip (if using), in oil in a skillet until the vegetables are softened.
10. Place vegetables over ribs in crockpot, along with mushrooms.
11. Stir together garlic, ginger, wine/vodka, beef stock, soy sauce, corn syrup, and mushroom liquid.
12. Pour over everything in crockpot.
13. Cover and cook on low for 8-10 hours or on high for 4-6 hours or until ribs are tender.
14. Add the bamboo shoots and the daikon (if using) and cook on high for 20-25 minutes.
15. Stir in the scallions, serrano chiles, and sesame oil, then serve with cooked rice.

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3 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon honey
2 tablespoons mirin
1 tablespoon sesame oil
3 tablespoons chopped green onions
2 teaspoons chopped garlic
1/2 teaspoon pepper
1 tablespoon sesame salt

Mix ingredient in a small bowl. Taste to make sure it’s sweet. Pour onto beef or chicken and let it marinate overnight in the refrigerator.

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1 lb Boneless beef sirloin steak,
-1/2″ thick
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Water
2 ts Sugar
1/2 ts Tabasco sauce
1 Clove garlic, pressed
Bamboo skewers

Preparation

Slice beef into 1/4″ thick strips, each about 4-5″ long. Thread onto bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, sesame seed, water, sugar, pepper sauce and garlic, stirring until sugar dissolves. Pour mixture evenly over skewers; turn over to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Remove skewers from marinade; place half on flat microwave-safe plate. Microwave on High 30 seconds. Turn skewers over and bring skewers from outside of plate to center. Microwave on High 30 seconds (for rare), or to desired degree of doneness. Repeat procedure with remaining skewers.

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8 baby bok choy, halved lengthwise
4 medium-size Japanese eggplants, trimmed, halved lengthwise
4 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 green onions, thinly sliced

Preparation
Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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Preparation
To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

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Method
mix all together, pour into a cute little dish and serve with potstickers

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