Asian-American Fusion Food

It's no secret I like food. I also like cooking. Since living in Japan, I've been perfecting some Asian-inspired recipes. Most are instant successes with my family, but these are a few of my favorites I thought I'd share. I call them Asian-American fusion because they are definitely not authentically Japanese, for the record.

Miso-Glazed Salmon
(Serves four. This is an EASY everyday recipe that is also impressive for guests.)
2-4 tablespoons brown sugar (to taste)
2 tablespoons soy sauce
2 tablespoons hot water
2 tablespoons miso
4 salmon fillets
cooking spray
1 tablespoon chopped chives (top after cooking salmon)
Bake at 400 for about 15 minutes, depending on thickness of fish. (This recipe is best with sashimi grade salmon. I know it is a major faux pas to actually cook sashimi, but it's the freshest fish you'll ever taste and it melts in your mouth like butter.)


Asian Cabbage and Radish Slaw with Peanut Dressing
(Serves 8 to 10. This salad requires lots of chopping, but is worth it! Also can be made ahead and tossed together with the dressing at the last minute.)
1 T. finely chopped ginger
1/4 c. coarsely chopped shallot
1/4 c. plus 1 T. creamy peanut butter
1/2 c. rice-wine vinegar
3 T. soy sauce
3 T. packed dark-brown sugar
1/4 c. canola oil
1 small green cabbage (about 1 3/4 lbs), finely shredded
1 medium daikon radish, cut into 1/8-inch-thick matchsticks
16 red radishes, halfed lengthwise and cut into thin half moons
4 scallions, cut on diagonal into long thin slices
1/2 cup dry-roasted peanuts

Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar and oil in a blender until smooth. Set aside. Put cabbage, daikon radish, red radishes, scallions and peanuts in a large serving bowl. Pour in peanut dressing; toss to combine.


Peanut-Crusted Tofu Triangles
(Serves four. Don't knock it till you've tried it. Great served with grated fresh ginger for an extra spicey kick.)
(14-ounce) package firm tofu, drained
1/2 teaspoon salt
1 teaspoon water
1 large egg white
1/3 cup dry-roasted peanuts
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
2 teaspoons peanut oil, divided
Cooking spray

Cut tofu crosswise into 8 equal pieces. Cut each piece into two triangles. Arrange tofu in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Place a heavy pan on cutting board. Let stand 1 hour. Pat tofu dry with paper towels.

Combine 1 teaspoon water and egg white in a shallow dish. Place peanuts in a food processor; process until finely ground. Combine ground peanuts, garlic powder, ginger, red pepper, and 1/2 teaspoon salt in a shallow dish. Dip one side of each tofu triangle in egg mixture. Dredge the same side in peanut mixture. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add half of tofu; cook 2 minutes on each side or until browned. (Watch closely to prevent burning.) Repeat procedure with remaining 1 teaspoon oil and tofu. Serve tofu with rice.


Awesome Korean Steak
(Serves 6. Even kids will eat this delicious and easy recipe.)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
2 pounds thinly sliced round steak
Toasted sesame seeds (optional)

In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat and stir to coat. Cover and marinate overnight in refrigerator.

Heat a wok or large skillet over medium heat. Fry the meat for 5 to 10 minutes or until no longer pink. Sprinkle with toasted sesame seeds, if desired. Serve with rice, stir-fried shredded cabbage, or other stir-fried vegetables. Or goes well with Asian Slaw above.

Hope you enjoy! Feel free to share any of your favorite recipes in the comments section!