Makoto Kino/Mako's Kitchen

Recipes from the kitchen of Makoto Kino! Player tested, Mako approved.

Lemongrass Miso Broth

Ingredients:

• 8 cups water
• 1 tablespoon olive oil
• 5 lemongrass stalks, tender insides chopped OR about 10 teaspoons storebought lemongrass paste
• 1 teaspoon coriander seeds
• 5 medium shallots, peeled and sliced
• 5 medium garlic cloves, peeled and smashed
• 3 slices fresh ginger
• 2 yellow tomatoes, cut into chunks
• 2-4 tablespoons miso paste, or to taste

Instructions:

• Bring the water to a boil in a large pot. While the water is heating, prep the rest of the ingredients; add the olive oil, lemongrass, coriander, shallots, garlic, ginger, and tomatoes as they're ready.
• Simmer for twenty minutes or so, or until the broth is to your liking. The longer you leave it to simmer, the stronger it will be.
• Strain the broth into a large bowl, pressing on the solids to collect as much liquid as possible.
• Add a splash of the broth to the miso and stir until the miso thins. Add the miso mixture to the broth and stir well.

Serving suggestions: over tofu cubes, over udon noodles with a poached egg, as broth for dumplings, or whatever your preference.

Source

Orange Chicken

Ingredients:

• 4 egg whites
• 3 tablespoons cornstrach
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup orange juice
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar or honey
• 1 tablespoon rice vinegar or white vinegar
• 1/4 teaspoon sesame oil
• dash of kosher salt
• 1 garlic clove
• 1 2-inch piece of fresh ginger, peeled
• zest of 1 orange
• 2 green onions, sliced
• optional: pinch of red pepper flakes (if you like it a bit spicy)
• vegetable or peanut oil for frying

Instructions:

• Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat (a deep-fry thermometer should register 350 degree F).
• In a bowl, whisk together the egg whites and 2 tablespoons of the cornstarch until they're completely combined and slightly frothy.
• Add the chicken pieces to the mixture and let them sit for about 5 minutes.
• Meanwhile, in a skillet (nonstick is best), combine the orange juice, soy sauce, brown sugar/honey, vinegar, sesame oil, salt, and red pepper flakes (if you're using them). Then grate in the garlic and ginger. Finally, add the orange zest, reserving a small amount for later.
• Bring the skillet mixture to a gentle boil over medium-high heat, then whisk the remaining 1 tablespoon of corn starch into 1/4 cup water until blended. Mix the cornstarch slurry into the skillet.
• Cook the sauce for 1 minute or until thick. Take off the heat and set aside. (You can thin with water if it gets too thick.)
• In batches, use tongs to drop the chicken pieces into the hot oil. Cook for 2 to 2 1/2 minutes or until light golden brown and cooked through.
• Use a slotted spoon to remove the cooked pieces from the oil and drain them on a paper towel. Repeat until all of the chicken is cooked.
• Bring the oil back up to the proper heat and return the chicken in batches to cook for an additional 1 minute to solidify and crisp the coating. Again, drain on a fresh paper towel.
• Add the cooked and drained chicken to the skillet and toss it in the sauce, then grate the rest of the orange zest over it.
• Serve sprinkled with sliced green onion.