Miso Glazed Cod

Ingredients
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Directions
Preheat broiler.

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.

Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.

If desired, serve with toasted sesame seeds and scallions.

Source: Food Network

Notes: I made this one last night. It's quick and easy and tasted good. I added enoki mushroom on top the fish and napa cabbage on the side and cover it with foil and baked it in 25 min. I found out it's missing salt so I added a little bit of soy sauce after that. Next time I'll add a little bit of soy sauce to the marinate mix. Will make this one again.

Magnolia’s Famous Banana Pudding

Ingredients:
half a can of condensed milk
2 cups of cold water
jell-o instant vanilla pudding
600ml of heavy cream
nilla wafers
banana
cocoa powder

how to make:
mix a half can of condensed milk with 2 cups of cold water until it dissolves. then pour in the instant vanilla pudding into the milk until it thickens. cover, then chill inside the fridge for at least 4 hours (but i leave it aside overnight)

after the 4 hours is up, i mix the heavy cream until it thickens. then pour in the vanilla pudding into the cream, and fold it until the texture is smooth and mixed evenly. you can chill it again in the fridge for another 4 hours. but i'm too lazy to wait for another 4 hours, so i mix the pudding together after i mix the cream and the pudding

first, i layer the pudding in the bottom of the cup (i used the individual cup or ramekin for better packaging). then layer with banana evenly (the ripe the better), then the nilla wafers. i find that it's best to crumble the wafers first (not too smooth, just break it with ur hand) then put on top of the bananas. later, top it off with another layer of pudding. sprinkle the cocoa powder on top of it.

just leave it in the fridge for another 4 hours (at least) until the wafers softens and the pudding has thicken a bit more. voilaa.. you're done!

the recipes makes about 10-15 cups, depending on the serving size.

Source: here and here

Oyakodon

Ingredients

• 1/4 cup soy sauce
• 3/4 cup chicken broth
• 1/3 cup mirin (sweet rice wine)
• 2 medium-sized boneless and skinless chicken breasts, chopped into bite-sized pieces
• 1 medium onion, finely chopped
• 4 eggs, lightly beaten
• 4 cups of steamed, medium sized rice (already cooked)

Directions

• Already have the hot steamed rice ready (this is about 20 mins by itself)
• In a large saucepan, mix the broth, mirin, and soy sauce. Let it come to a boil
• Add the onion and chicken. Reduce heat and let simmer for 5 minutes (chicken will look nearly cooked through).
• Pour the lightly beaten eggs *GENTLY* into the mixture and cover it well.
• Leave for five to seven minutes, or until egg appears to be cooked through.
• Serve on top of the steamed rice.

Source: Group Recipes