Food World

Ingredients 3 brioche buns, split 3 tablespoons unsalted butter 12 ounces ground beef A tomato, sliced into ¼ inch thick, pat-dried with paper towel 3 slices of cheddar cheese 3 small lettuce leaves, washed and pat dried with paper towel ¼ cup worth of onion, sliced thin ¼ teaspoon ground black pepper 3 tablespoons mayonnaise 3 teaspoons yellow mustard 3 cucumber pickles, optional D irections Divide the beef into 3 equal portions. Grab one portion and press and knead it between your palms to make a ball. Place it on a cutting board lined with parchment paper. I use the butcher paper that wrapped the ground beef. Press it down with your palm and smooth out the edges to make a 4½ inch diameter disc that is slightly wider than the buns. Gently press the center of the patty so it’s a little thinner than the edges so that after the hamburger expands as it’s cooked, the patty will be even. Repeat with the other 2 portions and make 3 patties. Set aside...

Ingredients   per onigiri rice ball: 65g cooked japanese rice 1/4 sheet nori seaweed pinch of salt shiso perilla leaf (optional) sesame seeds (optional) possible fillings: cooked chicken cooked salmon tuna mayo  (optional) pickled plums  (optional) tsukemono japanese pickles  (optional) Instructions  Begin by cooking the Japanese rice according to your favourite method.  With a small amount of salt sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide. Create a small well in the centre of the rice and put in your choice of ingredients. Then mould the rice with your hands around the well to cover your filling completely.  Using a sheet of nori seaweed, wrap up your ball of rice. Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavour (optional). Enjoy for a snack or during lunch. 

Ingredients  1 large potato (8 ounces), peeled and grated ¼ cup grated onion ¼ teaspoon salt ¼ cup   potato starch ¼ cup grape seed oil (or vegetable oil) For dipping sauce 2 tablespoons   soy sauce 1 tablespoon freshly squeezed lime juice (or vinegar) 1 green onion, chopped ¼ cup thinly sliced onion 1 jalapeno pepper , chopped ½ teaspoon sugar Directions  To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together. Heat up a 9 to 12 inch nonstick pan over medium-high heat. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown. Turn it over with a spatula or flip it. Add the ...

Ingredients 8   ounces   dry udon noodles   or 12 ounces fresh udon or Chinese noodles 1   tablespoon   vegetable oil 1   medium onion   finely chopped 8   ounces   button mushrooms   quartered 1   zuchinni   chopped bite size 2   celery stalks   chopped bite size 7   ounces   cabbage   chopped bite size 1/2   cup   cucumber   peeled and sliced into matchsticks For the sauce 6   tablespoons   Korean black bean paste 2 1/2   tablespoons   rice vinegar 2   tablespoons   brown sugar 1   cup   water 2   tablespoons   potato starch mixed with 1/4 cup water   salt and pepper   to taste Instructions Bring a pot of water to boil. In a large deep pan over medium high heat, add oil and onions. Cook for a couple of minutes until onions are translucent. ...