Check out the recipes used in our 30th Annual Mama’s Day Culinary Cook-off! Featuring dishes from Sam “The Cooking Guy” Zien and Mama’s Kitchen Executive Chef Jason Martin.

 

Serves 4

Ingredients:
1 cup chicken stock
2 tablespoons white miso
1 tablespoon soy
1 tablespoon cornstarch
2 tablespoons water
6 large eggs
3/4 cup fresh bean sprouts
3/4 cup cooked shrimp, rough chopped
1/3 cup finely chopped or shredded green onions, plus more for garnish2 tablespoons oil for cooking

Directions:

  • Combine chicken stock, miso & soy in a small pot – warm over medium heat
  • Mix cornstarch with water until smooth, then stir into stock mixture to thicken – keep warm
  • Heat a large nonstick skillet over medium heat
  • Beat the eggs well in a medium bowl, add green onions, bean sprouts and shrimp – stir well to combine
  • Add the oil to the pan, making sure the bottom is covered, and
  • slowly pour in the egg mixture
  • Cook for 2 to 3 minutes, or until just set, then flip to cook the
  • other side
  • Once both sides are cooked, transfer to a plate and spoon some
  • gravy over it
  • Garnish with green onion

 

Serves 2

Tortillas – Good Quality Corn (Like La Tortilla Brand)

Pickled Miso Veggies

Ingredients:
12oz  Water
12oz Apple Cider Vinegar
2oz Honey
1pinch Salt
½ tsp White Miso
1clove Garlic – thinly sliced
1ea Shallot – sliced thin
1ea Mini Sweet Red Bell Pepper – sliced thin
1ea Mini Sweet Yellow Bell Pepper – sliced thin
1ea Mini Sweet Orange Bell Pepper – sliced thin
1ea Mini Seedless Cucumber – sliced thin
5ea Radish (I used red/white/purple) – sliced thin
1pinch Red Chili Flakes

Directions:

  • Bring the water, vinegar, honey, salt, miso, and garlic to a quick boil.  Remove from heat.
  • Slice the vegetables and mix with red chili flakes.
  • Pour the liquid mixture over the vegetables – allow to cool to room temperature.
  • Can Be made ahead and refrigerated.

Edamame Miso Hummus

Ingedients:
1oz Tahini Paste
2oz Lemon Juice
1oz Extra Virgin Olive Oil
1ea Garlic Clove, chopped
1 ½ cups Edamame, precooked peeled and ready to eat (can be purchased this way)
1 tsp White Miso Paste
½ cup Water, Room Temp
1 dash Yuzu Hot Sauce
1tsp Sesame Oil

Directions:

  • Place the Tahini, lemon juice, both oils, and garlic into the bowl of a food processor (blend until incorporated)
  • Add the edamame, continue blending.  While the motor is running add ¼ – ¾ cup water (only add enough until the hummus is the consistency you are looking for)

Carrot Slaw with Brown Miso Aioli

Ingredients:
1cup Shredded Carrots
1oz Cilantro Chopped
1oz Spring Mix Lettuce, sliced thin
5 Tbsp Mayonnaise
2 Cloves Garlic, minced
1 tsp Brown Miso
1 tsp Sambal Hot Sauce
1 tsp Coconut Aminos
½ ea Lime, Juiced

Directions:

  • Mix together the Mayo, Garlic, Miso, Hot Sauce, Coconut Aminos, and Lime Juice with a whisk until well incorporated
  • Toss the greens with the dressing until well coated.

Miso Sake Prawns

Ingredients:
1 Tbsp Sesame Oil
2 tsp Brown Miso
1Tbsp Honey
1oz Sake
1”pc Fresh Ginger, Minced (or grated)
1lb Wild Caught Shrimp / Prawns (cut in half length-wise down the vein)

Directions:

  • Cut the shrimp in half (length-wise) down the vein so that they look whole, but are thin.
  • Marinate the shrimp with remaining ingredients for at least 15 minutes.
  • Cook the shrimp over high heat in sesame oil / olive oil (until done) – anywhere from 45 seconds to 3 min depending on the size of the shrimp and heat of the pan.  Do not overfill the pan.

Taco Build

  • Decorate the plate by spreading your hummus as a base.
  • Toast the tortillas over the flame (or in a pan) (flip with your hands like me for bonus points)(tongs also encouraged)
  • Top the tortilla with the Carrot Slaw
  • Top with the prawns
  • Finally top with the pickled veggies
  • Use a toothpick or skewer to plate the taco upright!