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. (I find it tastes best after chilling overnight in the fridge.)

Source

Orange Chicken

Ingredients:

• 4 egg whites
• 3 tablespoons cornstarch
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces (you can also use chicken breast)
• 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.

Slow-Cooker Sesame-Ginger Chicken

Ingredients:

• 8 skinless chicken thighs
• 1 tablespoon sesame oil
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 tablespoons orange juice
• 5 tablespoons hoisin sauce
• 1 tablespoon minced peeled ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 teaspoons toasted sesame seeds
• 2 green onions, sliced

Instructions:

• Heat the sesame oil in a large skillet over medium high heat, swirling to coat. Add chicken thighs; cook 4 minutes on each side or until golden. Transfer the chicken into the slow cooker once each side has been browned.
• Combine the soy sauce, brown sugar, orange juice, hoisin sauce, ginger, and garlic. Pour the mixture over the chicken in the slow cooker.
• Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
• Strain the cooking liquid from the slow cooker into a small saucepan, pressing on the solids to collect as much liquid as possible. Bring the liquid to a boil over medium-high heat.
• Whisk the cornstarch and 1 tablespoon cold water together; mix the cornstarch slurry into the sauce and cook for 1 minute or until it thickens, stirring constantly.
• Pour the sauce over the chicken and serve sprinkled with sesame seeds and sliced green onion.

Catfish Meunière

Ingredients:

• 2 catfish filets
• 2 tablespoons rice flour
• 3 tablespoons butter
• 1 tablespoon capers
• 1 lemon
• salt and pepper

Instructions:

• Before preparing the fish: roughly chop the capers, quarter and de-seed the lemon.
• Pat the catfish filets dry, and season with salt and pepper on both sides. Coat one side of each filet with rice flour, tapping off the excess.
• Melt the butter in a medium-sized pan or skillet over medium heat until hot. Add the catfish filets, coated sides down.
• Cook 3 to 5 minutes on the first side, until the filets and the melted butter are golden brown.
• Flip the filets and cook an additional 1 to 2 minutes or until almost cooked through.
• Add the capers and the juice of 3 lemon wedges to the pan. Cook for another 1 to 2 minutes, occasionally spooning the sauce over the filets, until the sauce is thoroughly combined and the fish is cooked through.

Easy Tuna Croquettes

Ingredients:

• 1 5oz can tuna in water (I prefer chunk white)
• 1 egg
• 1/4 cup panko bread crumbs
• 1 tablespoon mustard
• 1 tablespoon minced garlic or garlic paste
• black pepper to taste

Instructions:

• Drain the tuna and combine in a mixing bowl with the egg, mustard, garlic, pepper (I use several shakes), and about half of the panko.
• Divide the mixture into four parts and shape into patties. If it's too wet, add a little more panko.
• Roll the patties in the remaining panko.
• Heat about 2 teaspoons of olive oil in a skillet on medium heat.
• Cook the croquettes in the skillet until firm and browned on both sides.

Spiced Honey Tahini Cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup honey
• 1/3 cup tahini
• 1 teaspoon vanilla extract
• 1/2 cup sesame seeds

Instructions:

• Preheat oven to 350 degrees. In a small bowl whisk together the almond flour, baking soda, salt and spices.
• In a large bowl mix the honey, tahini and vanilla. Add the dry ingredients to the wet ingredients and mix until well combine. (No eggs in the dough, so you can taste test and adjust the spices as needed!)
• Spoon the dough into small balls. Roll the dough balls in sesame seeds until coated, then flatten into 1/4 inch thick rounds on a cookie sheet covered with parchment paper.
• Bake for 7-8 minutes or until the bottoms are lightly browned.
• Cool and stash in subspace pocket as an emergency snack!

Cocoa Taffy

Ingredients:

• 1 1/4 cups sugar
• 3/4 cups light corn syrup or rice syrup
• 1/3 cup cocoa powder
• 1/8 teaspoons salt
• 2 teaspoons white vinegar
• 1/4 cup evaporated milk
• 1 tablespoon butter (plus extra for greasing hands and implements)

Instructions:

• Note: For best results, make it in a cool, dry environment. Humidity may prevent the taffy from setting.
• Butter a 9-inch square pan, set aside.
• In a heavy 2-quart saucepan, combine sugar, corn syrup, cocoa powder, salt, and vinegar. Cook over medium heat, stirring constantly, until the mixture boils; add evaporated milk and butter.
• Continue to cook, stirring occasionally, to 248 degrees on a candy thermometer or until the syrup, dropped into very cold water, forms a firm ball which does not flatten when removed from water.
• Pour the mixture into the prepared pan. Cool until lukewarm and comfortable to handle.
• Butter hands; stretch the taffy by repeatedly folding and pulling until it is light in color and hard to pull.
• Pull the taffy into 1/2-inch-wide strips, and cut the strips with buttered scissors into 1-inch pieces. Wrap the pieces individually in waxed paper.