MOMO

TETOMO – BARA

MAE – SUNE SHINTAMA

KATA – RO – SU

KATA – BARA

UCHI – MOMO

Prime Kalbi Short Ribs

Marinated Beef Steak

Chicken Wings

Signature Scallop Roll

Black Dragon Roll

Green Dragon Roll

Cucumber Avocado Roll

Combo C

Combo B

Mango Pomelo Sago

Crème Brûlée

Eel Oshi Sushi

Mango Dragon Roll

Baked Sweet Potato with Cheese

Asparagus

King Oyster Mushroom

Woodbridge Mondavi - Sauvignon Blanc

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 11 oz warm water and 1 tbs vegetable oil. Mix with a spoon until shaggy, then knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Make the dough

Cover the dough with a damp towel or plastic wrap and let it rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5–10 minutes. Squeeze out excess water through a clean kitchen towel or your hands. This prevents watery filling.

Prepare vegetables

Heat 1 tbs vegetable oil in a skillet over medium heat. Add the finely minced 1/2 cup onion and cook 2–3 minutes until translucent. Add 3 minced garlic cloves and 1 tbs grated ginger; cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Cook aromatics (optional but recommended)

In a large bowl, add 1 lb ground pork, the squeezed cabbage, cooked aromatics, 3 sliced scallions, 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp salt, 1/2 tsp black pepper and optional 1 tsp chili flakes. Mix thoroughly with a spoon or your hands until well combined and slightly sticky. Taste a small pinch by cooking it in a microwave or pan and adjust seasoning if necessary.

Combine filling

Divide rested dough into two pieces. Roll one piece into a log and cut into about 15 equal pieces (repeat with second piece). Keep pieces covered so they don't dry. Take one piece, flatten it with your palm, then roll with a small rolling pin to a thin circle about 3 inches (7–8 cm) in diameter; edges should be thinner than center. Repeat until all wrappers are ready.

Roll wrappers

Place about 1 heaping teaspoon (adjust as needed) of filling in the center of a wrapper. Fold and pleat the edges to seal the momo — you can make classic pleated round momos, round purse shapes, or simple half-moon seals. Ensure a tight seal so no juices escape during steaming.

Fill and pleat

Line a bamboo steamer or metal steamer basket with parchment paper with holes or lightly oil it to prevent sticking. Arrange momos with a little space between them. Bring 1–2 inches of water to a boil in a pot that fits your steamer. Place steamer over boiling water, cover, and steam for 10–12 minutes (for pork) or 8–10 minutes (for chicken/vegetarian) until wrappers become slightly translucent and filling is cooked through. Avoid over-steaming or water dripping onto the momos.

Steam the momos

If pan-frying (to make 'kothey' style), heat 1–2 tbs oil in a nonstick pan, place momos in a single layer, fry 2–3 minutes until bottoms brown, then add 1/4 cup water, cover immediately and steam until water evaporates and bottoms crisp (6–8 minutes).

Combine 1/2 cup ketchup, 1 tsp soy sauce, 1 tsp vinegar, 1 tsp chili garlic sauce and 1/2 tsp sesame oil in a small bowl. Adjust salt, heat, and acidity to taste. For a spicier Nepalese-style achar, pulse together dried red chilies, garlic, tomatoes and oil in a blender and cook briefly with salt.

Serve momos hot with the dipping sauce. Garnish with extra sliced scallions or a sprinkle of sesame seeds if desired. Leftover steamed momos can be refrigerated for 2 days or frozen for up to 1 month; reheat by steaming or pan-frying from thawed.

all-purpose flour

warm water

vegetable oil

salt

ground pork (or ground chicken/lamb/tofu)

green cabbage, finely shredded

yellow onion, finely minced

garlic, minced

fresh ginger, grated

scallions, thinly sliced

soy sauce

sesame oil

vegetable oil (for cooking filling)

black pepper

optional: chili flakes or chopped green chilies

tomato ketchup

vinegar (white or rice)

chili garlic sauce or freshly minced chili

In a large bowl combine yogurt, minced garlic, ground coriander, ground cumin, smoked paprika, salt, black pepper and lemon juice. Add chicken pieces and toss to coat. Cover and refrigerate for 30 minutes (or up to 2 hours).

Marinate chicken

Heat 2 tbs olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper and cook, stirring, until softened and translucent, about 6–8 minutes.

Cook aromatics

Add 2 tbs minced garlic and 2 tbs tomato paste to the skillet. Cook 1–2 minutes, stirring, until tomato paste darkens slightly and garlic is fragrant.

Add garlic & paste

Stir in the crushed tomatoes, chicken stock, ground turmeric, ground cumin, harissa or chili paste (if using), honey, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 12–15 minutes to thicken slightly.

Build sauce

Taste and adjust salt, heat or sweetness as needed. Remove from heat and keep warm.

Adjust seasoning

While the sauce simmers, heat a separate large nonstick skillet over medium-high heat. Add a drizzle (about 1 tbs) of oil. Working in batches if necessary, add marinated chicken pieces (shake off excess marinade) and sear until golden on the outside but not fully cooked through, about 3 minutes per side. Transfer seared pieces to a plate.

Brown marinated chicken

Add the seared chicken pieces into the tomato sauce, stir to coat, and simmer gently for 8–10 minutes until chicken is cooked through (internal temp 74°C / 165°F). If sauce thickens too much, add 2–4 tbs water or stock.

Simmer chicken in sauce

If not already cooked, prepare rice per package instructions and fluff. Stir in 2 tbs butter, 1/4 tsp salt and a pinch of black pepper. Keep warm.

Prepare rice

Preheat oven to 200°C (400°F). In a bowl combine panko breadcrumbs, grated cheddar, grated parmesan, dried oregano, lemon zest (if using), salt and pepper. Drizzle 3 tbs olive oil or melted butter over the mixture and toss until crumbs are evenly moistened and the blend holds together when pressed.

Make crumb topping

Lightly grease a 9x13-inch (23x33 cm) baking dish. Spread the buttered rice evenly across the bottom as the base layer. Spoon the tomato-chipotle chicken mixture over the rice and spread into an even layer.

Layer casserole

Evenly sprinkle the crumb & cheese mixture over the chicken layer, pressing lightly so it adheres.

Top with bara

Place the dish in the preheated 200°C (400°F) oven and bake 15–18 minutes, until topping is golden and cheese is melted and bubbling. For an extra-crispy top, broil 1–2 minutes while watching carefully to avoid burning.

Bake

Remove from oven and let rest 5 minutes. Sprinkle chopped parsley over the top and serve with lemon wedges alongside for squeezing.

Rest & garnish

chicken thighs, boneless skinless, cut into 1" pieces

plain yogurt

ground coriander

ground cumin

smoked paprika

lemon juice

olive oil

onion, finely chopped

bell pepper, diced (red or yellow)

tomato paste

canned crushed tomatoes

chicken stock

ground turmeric

harissa or chili paste (optional, to taste)

honey or sugar

cooked basmati or long-grain rice

butter

panko breadcrumbs

grated cheddar (or kasseri/mozzarella mix)

parmesan, grated

olive oil or melted butter

dried oregano

lemon zest (optional)

fresh parsley, chopped

lemon wedges

Combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Pour over shredded daikon and sliced cucumber in a shallow bowl. Toss with lemon zest and set aside to pickle for at least 10–15 minutes while you prepare other components. If using, fold in thinly sliced shiso or mint just before plating.

In a medium bowl, whisk together eggs, dashi stock, mirin, soy sauce, rice vinegar, sugar and salt until fully combined and slightly frothy. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to ensure a silky texture and remove any chalaza or foam.

Make the custard base

There are two gentle methods: steaming or bain-marie (water bath) in the oven. For steaming: Pour the strained egg mixture into a shallow heatproof dish (approx. 6–7 inches). Cover with foil. Place in a steamer over simmering water, reduce heat to low, and steam gently for 12–14 minutes until the custard is just set but still slightly wobbly. For water bath: Preheat oven to 160°C (325°F). Place the dish in a larger roasting pan and pour hot water into the pan to reach halfway up the outside of the dish. Cover dish tightly with foil and bake 18–22 minutes until set. Remove and let rest 5 minutes before serving.

Cook the custard

In a bowl, combine ground pork, grated ginger, half of the chopped green onion, sesame oil and potato starch. Mix gently to combine. Taste a small amount cooked in a skillet and adjust seasoning with a pinch of salt if needed.

Season the meat

Heat neutral oil in a small skillet over medium-high heat. Add the seasoned meat in a thin layer or small spoonfuls and press lightly to create small patties or crumbles. Cook without disturbing until nicely browned on the bottom, about 2–3 minutes, then break up and continue cooking until fully cooked and crispy edges form, another 2–3 minutes. Remove to a paper towel-lined plate to drain. Toss with fried shallots and toasted sesame seeds to coat and add crunch.

Pan-fry to crisp

In a small bowl, whisk ponzu with sweet miso until smooth. Taste and adjust: add a little more ponzu for acidity or a touch more miso/honey for sweetness. If using scallion oil or chili oil, stir them in to finish.

To assemble: Spoon warm shintama custard into shallow individual bowls. Arrange a spoonful of the pickled daikon/cucumber beside or partially over the custard. Top the custard with a portion of the crispy seasoned pork mixture. Drizzle 1 teaspoon of the ponzu-miso sauce over the protein and custard, then dot around with a few drops of scallion oil or chili oil if using. Sprinkle remaining fresh green onion and additional fried shallots for crunch. Finish with a light grating of lemon zest and an extra pinch of toasted sesame seeds.

Serve immediately while the custard is warm and the crispy pork remains crunchy. Leftover custard can be chilled and served cold, but reheat gently to preserve texture. Pickles will keep refrigerated up to 2 days; crispy pork is best fresh.

shredded daikon (or white radish)

thinly sliced cucumber

rice vinegar (for quick pickle)

sugar (for quick pickle)

salt (for quick pickle)

shiso leaves or mint, thinly sliced (optional)

lemon zest

large eggs

dashi stock (or low-sodium chicken stock)

mirin

light soy sauce

rice vinegar (for custard)

sugar (custard)

salt (to taste)

ground pork (or ground chicken)

ginger, finely grated

green onion, finely chopped

potato starch or cornstarch

fried shallots (store-bought or homemade)

toasted sesame seeds

neutral oil for frying

ponzu (or citrus soy)

sweet miso (or white miso + honey)

scallion oil (optional)

chili oil or shichimi togarashi (optional)

Preheat oven to 190°C (375°F). Remove kataifi pastry from packaging and gently pull it apart with your fingers to loosen the strands, taking care not to tear large sections. Place the kataifi in a large bowl and drizzle half of the melted butter (60 g) over it. Work the butter through with your hands or two forks until strands are evenly coated and glossy.

Prepare kataifi

In a small bowl combine ground pistachios (70 g), granulated sugar (40 g) and lemon zest (1 tbs). Lay out a sheet of parchment. Take a small handful (about 30–35 g) of the buttered kataifi, spread into a loose rope, place 1–1.5 teaspoons of the pistachio mixture into the center, then gently roll or fold the kataifi around the filling into an oblong bundle (~6–8 cm long). Repeat to make about 10–12 bundles. Place bundles seam-side down on a parchment-lined baking tray. Brush remaining melted butter (60 g) evenly over the tops so each is well glazed.

Make filling and shape bundles

Bake in the preheated oven for 20–25 minutes, until the pastry is deeply golden and crisp. Rotate the tray halfway through for even browning. Remove from oven and let rest on the tray while you prepare the syrup and glaze.

Bake kataifi bundles

While kataifi bakes, zest and juice the orange and lemon. Keep zest and juice separate. If desired, roast the citrus briefly: place orange and lemon halves cut-side up on a sheet and broil for 3–4 minutes until lightly caramelized — this deepens the flavor (optional).

Prepare citrus

In a small saucepan combine water (200 ml), granulated sugar (150 g), honey (40 g), cinnamon stick, orange zest and lemon zest. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer 6–8 minutes until slightly thickened. Remove from heat, discard cinnamon stick, stir in orange and lemon juices and vanilla extract (1 tsp). Taste and adjust: if too sweet, add 1 tsp lemon juice; if too sharp, stir in 1–2 tsp honey. Keep warm.

Cook syrup

When kataifi come out of the oven, spoon or gently pour 1–1.5 tablespoons of the warm syrup over each bundle while still hot so the pastry soaks slightly but stays crisp on the exterior. Allow 5 minutes for syrup to absorb.

Soak briefly

In a small skillet over low heat, melt unsalted butter (30 g). Add fresh orange juice (60 ml) and powdered sugar (20 g). Whisk until sugar dissolves and mixture thickens slightly, about 2–3 minutes. Remove from heat and stir in optional Grand Marnier (15 ml) and sea salt (0.25 tsp). Taste and adjust: add a little more powdered sugar if you want a thicker glaze.

Make glaze

Using a spoon, drizzle a thin ribbon of the warm suzette glaze over each syrup-soaked kataifi bundle. The suzette adds a bright, tangy sheen and balances sweetness.

Glaze bundles

Sprinkle chopped roasted pistachios (40 g) over the glazed bundles. Garnish with lemon or orange zest twists (6) and microgreens or edible flowers if using. Let rest 3–5 minutes so glaze sets slightly.

Finish and plate

Serve warm or at room temperature. Each guest may receive 1–2 bundles. Leftovers keep in an airtight container at room temperature for up to 24 hours; syrup will soften pastry over time — re-crisp in a 160°C (320°F) oven for 5 minutes before serving if desired.

Serve

kataifi (shredded phyllo) pastry

unsalted butter (melted)

ground pistachios (for folding)

granulated sugar (for filling)

water

granulated sugar

honey

orange (zested and juiced)

lemon (zested and juiced)

cinnamon stick

vanilla extract

unsalted butter

orange juice (fresh)

Grand Marnier or orange liqueur (optional)

powdered sugar

fine sea salt

chopped roasted pistachios

microgreens or edible flowers (optional)

lemon or orange twist (zest strips)

In a medium bowl whisk together lime juice, orange juice, rice vinegar, soy sauce, brown sugar, grated ginger, minced garlic, chili flakes, kosher salt and black pepper until sugar dissolves and mixture is uniform.

Make the marinade

Place chicken thighs in a shallow dish or zip-top bag. Pour half of the marinade (reserve the other half) over the chicken, turning to coat. Refrigerate at least 1 hour, up to 4 hours. Remove chicken from fridge 20 minutes before cooking to take the chill off.

Marinate the chicken

Pat the marinated chicken thighs dry with paper towels, leaving a thin glaze from the marinade but removing excess liquid. Brush each thigh lightly with 1–2 teaspoons olive oil to encourage even browning.

In a wide shallow bowl combine all-purpose flour, cornstarch, panko, baking powder, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper. Stir with a fork to blend and break up any panko clumps.

Prepare the dry mix

Place beaten eggs in a separate shallow bowl. Working one piece at a time, dredge each thigh in the dry mix, shake off excess, dip into the beaten egg, then press back into the dry mix to form a good coating. Set on a rack while you repeat with remaining pieces. Let coated thighs rest 10 minutes so coating adheres (this helps a crisp result).

Bread the chicken

Pour neutral oil into a large skillet until it comes about 1/4 inch up the sides. Heat over medium-high until shimmering but not smoking (about 350°F/175°C if using a thermometer).

Heat the oil

Carefully place coated thighs, skin-side down first, into the skillet without crowding. Fry 4–5 minutes on the first side until golden brown. Flip and fry another 4–5 minutes. Reduce heat to medium and continue cooking, flipping every 2–3 minutes, until internal temperature reaches 74°C (165°F) and coating is deep golden and crisp, about 6–10 more minutes depending on thickness.

Fry the chicken

Transfer cooked thighs to a wire rack set over a baking sheet and let rest 5 minutes. While still hot, brush lightly with a tablespoon of the reserved marinade (optional) to add a bright glaze, or squeeze lime over each piece. Sprinkle chopped cilantro, sliced scallions and sesame seeds.

Momo

Tetomo – Bara

Mae – Sune Shintama

Kata – Ro – Su

Kata – Bara

Uchi – Momo