by Chef Myron Becker | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Premium Teriyaki Sauce (Did you know that the ‘Yaki” in teriyaki is to roast over open fire in Japanese? The “teri” comes from the verb “terimasu” which means to shine.) INSTRUCTIONS: ASlice and blanch an assortment of root vegetables:...
by Chef Myron Becker | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Yakitori Sauce For a quick, uncomplicated solution to making natural meals that everyone will love, use Chef Myron’s Sauces™. The mincing, the dicing, the blending of quality spices is done. You can trust that each of our sauces is...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Ponzu & Szechuan Sauces Myron’s Rice Vinegar INSTRUCTIONS: Salad: julienne Napa Cabbage & Radicchio mix, thinly sliced purple onion, slivered bamboo shoots, chopped roast cashews, shredded “Gari or shoga zu” (pink pickled sushi...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Tsukeyaki Sauce INSTRUCTIONS: Dip thin (1/2″ or less thick) filets of white fish (tilapia, sole, perch, catfish or trout) in CHEF MYRON’S TSUKEYAKI SAUCE. Dredge lightly but completely in 50/50 mixture of corn starch &...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Fresh salmon filet (either skin on or skinned is up to you). White flour or cornstarch Peanut or vegetable oil Scallions or cilantro garnish For a quick, uncomplicated solution to making natural meals that everyone will love, use CHEF MYRON’S Sauces. The...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Yakitori Sauce to taste 4 c. cooked white rice 2 c. chicken stock 4 filets of chicken breast or thigh meat 1/2 c. sweet peas 8 eggs 2 T. chopped scallions INSTRUCTIONS: Cook or heat rice. (Heated or microwaved leftovers are fine.) Thinly...
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