In Pictures: Appetizers

My Recipe

Grilled Chicken Wing (焼き鶏の手羽)


16 pieces chicken drummette
1 lemon, cut into wedges

Chicken Marinade:

4 Tbsp miso
1-1/2 Tbsp sugar
2 Tbsp Mirin style sweet cooking seasoning
1-1/2 tsp Japanese soy sauce


  1. Add marinade to chicken. Refrigerate for about 12 hours.
  2. Bring refrigerated chicken to room temperature before grilling or broiling.
  3. Preheat broiler on high.
  4. Put chicken on an oiled roasting rack placed over a jellyroll pan lined with foil. Brush the top side of chicken with oil.
  5. Broil for 5 minutes. Rotate pan from back to front. Broil for about 3 minutes. Turn chicken over and brush with oil. Broil for 3 minutes. Rotate pan from back to front. Broil on low for about 3 minutes until golden brown. Remove and squeeze lemon juice over chicken. Serve.

Nutrition value for 2 drumettes:

Calorie 107, Fat 6.0 g, Carbohydrate 7 g, Fibre 0 g, Sugar 3 g, Cholesterol 23 mg, Sodium 436 mg, Protein 7 g.

My Food

Appetizer: Chinese Small Plates Combo

My Recipe

Spaghetti with Asian Pesto and Shrimp


1 lb frozen large shell-on shrimp
10 oz spaghetti
about 4 Tbsp fried shallot (garnish)
4 Tbsp chopped green onion (garnish)


3 oz blanched unsalted peanut
2 oz toasted white sesame seed
3 Tbsp fried shallot
3 Tbsp sesame oil
2 Tbsp Canola oil
6 oz water
2 tsp chili oil


6 Tbsp light soy sauce
2 tsp sugar


  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Drain.
  2. Cook spaghetti in 12 cups boiling water until al dente. Remove and rinse with running cold tap water until completely cooled. Drain.
  3. Put pesto ingredients in a food processor and blend to a paste. Add seasoning and mix well.
  4. Cook shrimp in boiling water until shells turn pink. Remove and set aside. Peel shrimp when cool enough to handle.
  5. Reheat spaghetti by rinsing with hot water. Drain.
  6. Mix pesto with shrimp. Add spaghetti. Toss to combine. Remove and garnish with fried shallot and green onion. Serve.

Nutrition value for 1/6 portion of recipe:

Calorie 516, Fat 28.9 g, Carbohydrate 45 g, Fibre 4 g, Sugar 5 g, Cholesterol 79 mg, Sodium 1,083 mg, Protein 22 g.

My Recipe

Japanese BBQ Pork


2.2 lb (1 kg) boneless pork shoulder blade steak or roast, or pork rib chop
8 cooked soft or hard boiled egg (optional)

Pork Marinade:

6 Tbsp Japanese soy sauce
1 cup sugar
1½ tsp salt
2 tsp miso (soybean paste)
2 Tbsp Chinese cooking wine
1/2 tsp five-spice powder
2 tsp sesame oil


  1. Cut pork into about 1¼” thick steak if using a roast. Make slits or cuts in each steak.
  2. Mix marinade in a bowl and put inside a heavy-duty Ziploc bag. Add pork and toss to coat. Refrigerate for about 18 hours. Turn pork around once or twice during marinating time.
  3. Bring refrigerated pork to room temperature before cooking.
  4. Preheat oven to 350°F.
  5. Arrange pork on a greased roasting rack placed over a jellyroll pan lined with foil. Brush pork with oil. Bake for 20 minutes. Turn pork over and brush with oil. Bake for 15 minutes. Then broil on low about 2 minutes per side until the internal temperature reaches 160°F and pork is slightly charred.
  6. Remove and cool slightly before slicing.
  7. Peel eggs (if using) and cut each into halves. Serve with pork.

Nutrition value for 1/10 portion of recipe:

Calorie 173, Fat 6.1 g, Carbohydrate 9 g, Fibre 0 g, Sugar 9 g, Cholesterol 60 mg, Sodium 471 mg, Protein 19 g.