Simply Ming

Miso, ginger and sushi rice are used to create two exquisite dishes. First Chef Tsai cooks salmon coated with Shiro miso, minced ginger, sesame cucumbers and sushi rice. Then he prepares a vegetarian version using Japanese eggplant, miso glaze, which he serves on top of sushi rice cakes. He also shakes up a Orange-Ginger Wine Spritzer and a non-alcoholic version for Henry.

Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.

Chef Tsai prepares bok choi in two flavorful casseroles with his son and sous chef, Henry — Red Roast chicken with baby bok choi and sweet potatoes with red wine, Thai bird chilis, and star anise; and a vegetarian version that includes Red Roast Squash, baby bok choi, sweet potatoes, scallions, garlic and ginger. And drinks are stirred up — a Five-Spice Old Fashioned and a Five-Spice Black Tea.