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September 26th, 2019, 07:02 AM
Udon with Grapefruit Ponzu

1 grapefruit, halved
1 lemon, halved
1 red chile (such as Fresno), seeds removed, finely chopped
1 (2") piece ginger, peeled, finely grated
1/3 cup unseasoned rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
2 pints cherry tomatoes
1 garlic clove, finely grated
1 Tbsp. extra-virgin olive oil
A pinch of kosher salt
18 oz. frozen udon noodles
2 medium Persian cucumbers, peeled, very thinly sliced on a diagonal
Cilantro sprigs, crumbled nori, and toasted sesame seeds (for serving)

Heat broiler. Squeeze grapefruit and lemon halves into a fine-mesh sieve set over a large bowl; discard pulp (you should have a little more than 1/2 cup juice). Mix in chile, ginger, vinegar, soy sauce, and sugar. Cover ponzu and chill.
Toss tomatoes, garlic, oil, and salt on a rimmed baking sheet. Broil until tomatoes are soft and lightly charred, 1012 minutes. Let cool.
Cook noodles according to package directions; drain and rinse under cold water to stop the cooking. Transfer noodles to bowl with ponzu and toss to coat. Divide noodles and ponzu among bowls and top with charred tomatoes, cucumbers, cilantro, nori, and sesame seeds.

December 29th, 2019, 02:22 PM

1 cups (180 g) all-purpose flour
1 teaspoon baking powder
teaspoon sea salt
1 large egg, beaten
1 cups (296 ml) whole milk or milk of your choice
8 ounces (230 g) cabbage, thinly sliced
2 scallions, white and light green parts chopped
yellow, green, or red bell pepper, thinly sliced
4 tablespoons vegetable oil
8 ounces (230 g) boneless chicken, shrimp, crab, or sukiyaki-style beef or pork, cut into -inch (12 mm) pieces
2 tablespoons mayonnaise
2 tablespoon or more homemade or store-bought Tonkatsu Sauce
cup (4 g) bonito flakes
cup (4 g) crumbled nori

Whisk together the flour, baking powder, and salt in a small bowl.
In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.
Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the batter is used up.
To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori.