Dr. Michelle Jorgensen

At the Living Well Christmas party this year we didn’t order food…

…we made it!

Healthier than takeout . . . and better for you.

These recipes are my favorite from 2022. Try them out at your next party – or whenever!

Miso Soup

Recipe by Dr. Michelle Jorgensen

Course: Lunch, Dinner       /         Cuisine:  Japanese

This easy soup is a classic Japanese dish!

Ingredients

• 2 (3-inch) pieces of kombu

• 2 C Bonito Flakes or a few drops of Fish Sauce

• 8 cups water

• 2 T wakame dried seaweed

• 8-10 T white miso paste

• 2 chopped green onions

• 6 ounces firm tofu, cubed in small pieces

Instructions

1. Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.  Add the bonito flakes and let them settle to the bottom.

2. Strain out the kombu and bonito flakes from the broth.

3. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.

4. Crumble the wakame into the soup pot.  Add scallions and tofu. Simmer over very low heat for 1 to 2 minutes. Don’t boil!  

   
   

Pork Dumplings

Recipe by Dr. Michelle Jorgensen

Course: Lunch, Dinner       /         Cuisine:  Japanese

The perfect appetizer for any Japanese Meal!

Ingredients

• ⅔ lb Napa Cabbage

• 1 lbs. Ground pork

• 2/3 T ginger, freshly grated

• 1 1/4 T light soy sauce

• 1 ¼ T Shaoxing Wine

• ⅔ t salt

• 1/8 t pepper

• 3 green onions, finely chopped

• 1 ¼ T Sesame Oil

• 25 dumpling wrappers

Instructions

1. Use 6- 8 cabbage leaves to line the steamer and set side.

2. Cut the rest of the cabbage into small cubes. Put into a bowl and sprinkle with two pinches of salt. Mix with your hands and let sit for 10-15 minutes.

3. While waiting for the cabbage, combine the pork, ginger, soy sauce, shaoxing wine, salt and pepper. Mix together. Add green onion and sesame oil.

4. Put cabbage into a towel and squeeze liquid out. Add to the pork mixture.

5. Put 1-2 T filling mixture in the center of a dumpling wrapper. Using fingers, wet the outsides of the wrapper.

6. Fold the wrapper in half over the filling to make a half-moon shape. Pinch the center of the wrapper together, then starting at one outside edge, pinch the wrapper together along the entire round edge. Pinch tightly so they stay sealed.  Put in a steamer.

7. Add 2 inches of water to a pan that will hold the steamer. Bring to a boil.

8. Once boiling, add the steamer and dumplings to the pot. Make sure the water doesn’t touch the dumplings.

9. Steam for 10 or until cooked through.

10. Serve with ponzu or soy sauce

    
    

Okonomiyaki

Recipe by Dr. Michelle Jorgensen

Course: Lunch, Dinner       /         Cuisine:  Japanese

You HAVE to try this entre. Most haven’t heard of this dish and it’s amazing!

Ingredients

• 2 cups all-purpose flour

• 1/2 tsp kosher salt

• 1/2 tsp sugar

• 1/2 tsp baking powder

• 6 inches nagaimo/yamaimo yam

• 1 ½ cup dashi

• 8 large eggs

• 1 cup tenkasu/agedama- tempura scraps

• ½ cup pickled red ginger

• 1 head green cabbage

• ½ lb sliced pork belly

• Avocado oil

• For the Toppings

  • Okonomiyaki Sauce

  • Japanese mayonnaise

  • Katsuobushi (dried bonito flakes)

  • Pickled red ginger

Instructions

1. In a large bowl, combine all-purpose flour, salt, sugar, and baking powder and mix all together.

2. Peel and grate the nagaimo in a small bowl.  Work quickly and rinse your hands immediately after touching the nagaimo. Nagaimo is very slimy and slippery, so make sure you have a good grip on the nagaimo.  Add the grated nagaimo and dashi to the bowl.

3. Mix it all together until combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. Meanwhile, you can prepare the okonomiyaki sauce and other ingredients.

4. To Prepare the Other Ingredients – Discard the core of the cabbage and then mince the cabbage leaves.  Cut the pork belly slices in half and set aside.

5. To Cook the Okonomiyaki – After one hour, take out the batter from the refrigerator. Add eggs, tempura scraps (tenkasu/agedama), and pickled red ginger (kizami beni shoga) to the bowl. Mix until combined.  Add the minced cabbage to the batter, one-third of it at a time. Mix well before adding the rest.

6. In a large pan, heat the vegetable oil on medium heat. When the frying pan is hot (400ºF or 200ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.

7. Place 2-3 slices of pork belly on top of the okonomiyaki and cook covered for 5 minutes.

8. When the bottom side is nicely browned, flip it over. Gently press the okonomiyaki to fix its shape and keep it together. Cover and cook for another 5 minutes.  Flip it over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer the cooked okonomiyaki to a plate.

9. To Serve – Here are the ingredients for toppings: Spread the Okonomi sauce on top, drizzle with Japanese mayonnaise, and sprinkle with dried bonito flakes. You can also top with chopped green onions and pickled red ginger for garnish.

   
   

Japanese Doughnuts with Caramel Sauce

Recipe by Dr. Michelle Jorgensen

Course: Lunch, Dinner       /         Cuisine:  Japanese

The perfect desert to finish this meal!

Ingredients

• Pancake

  • 2 ⅔ C flour

  • 2 T baking powder

  • 1 C coconut sugar

  • 1 pinch sea salt

  • 2 eggs

  • 7 oz. milk

  • ½ t vanilla extract

  • 2 T white sesame seeds

  • 2 T black sesame seeds

  • Neutral Oil (avocado) for frying

• Caramel Sauce

  • 1 C coconut sugar

  • ¼ C butter

  • ½ C milk

  • ¼ t vanilla

Instructions

1. In a bowl whisk together the flour, baking powder, sugar and salt.  Make a well in the center and add the egg.  Stir in milk and vanilla with the egg with a fork.  Warm the sesame seeds in a dry pan then crush slightly in a mortar and pestle.  Stir into the batter.

2. Pour 3 inches of oil in a pan.  Heat until hot but not smoking.  Drop by rounded spoonful’s into a pan and cook until they bob- at least 3 minutes.  Drain on a paper towel.

Caramel Sauce

1. Add sugar to the pan and cook on low until it starts to melt.  Add the remaining ingredients and stir constantly until melted and runny.