In a medium bowl whisk together white miso paste, mirin, soy sauce, sake, brown sugar (or honey), grated ginger, and minced garlic until smooth. Add chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 6 hours.

Cook: Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Remove excess marinade from the chicken (reserve the marinade). Sear thighs skinless-side down until nicely browned, about 4–5 minutes per side depending on thickness. Reduce heat to medium-low, add 2–3 tablespoons of the reserved marinade (if any) and 2 tablespoons water, cover, and cook until internal temperature reaches 165°F (74°C), about 6–8 more minutes.

Finish: Transfer chicken to a cutting board and rest 5 minutes. Thinly slice or serve whole. Spoon any pan juices over chicken. Garnish with sliced scallions and sesame seeds. Serve with steamed rice and vegetables.

Chicken Katsu

Prepare Chicken

If using breasts, halve horizontally and/or pound to 1/2-inch thickness. Season both sides with salt and pepper.

Breading Station

Set out three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each chicken piece in flour, shaking off excess, dip into beaten eggs, then press into panko until evenly coated. Press the panko firmly so it adheres well.

Fry

Pour about 1 cup oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry breaded cutlets in batches, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Serve: Slice katsu into strips, drizzle or serve with tonkatsu sauce and lemon wedges if desired.

Kalua Pork

Season

Pat pork shoulder chunks dry. Rub all over with Hawaiian sea salt (or kosher salt) and minced garlic. Let sit at room temperature 15 minutes.

Braise (stovetop)

Place pork in a heavy pot or Dutch oven. Add water or chicken broth and liquid smoke. Bring to a gentle simmer over medium heat, then reduce to low, cover, and braise for 1.5–2 hours until pork is fork-tender and shreds easily. Alternatively cook in a slow cooker on low 6–8 hours or pressure cook 60–75 minutes depending on appliance.

Shred & Finish: Remove pork and shred with two forks. If desired, return shredded pork to the pot and reduce the braising liquid over medium-high heat for 5–8 minutes to concentrate flavor. Stir in shredded cabbage and cook until slightly wilted, about 3–4 minutes, or simply serve cabbage raw alongside the pork. Adjust seasoning with more salt or a tiny extra splash of liquid smoke to taste.

Bulgogi Beef

Marinate

In a bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and grated Asian pear (or pineapple juice). Add the thinly sliced beef and toss to coat. Mix in sliced green onions. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Cook

Heat 1 teaspoon neutral oil in a large skillet or grill pan over high heat until shimmering. Add the beef in a single layer (work in batches to avoid steaming). Cook, without moving, about 1 minute to get a sear, then stir and continue cooking another 1–2 minutes until just cooked through and caramelized. The marinade sugars may darken quickly—watch carefully to avoid burning.

Finish: Remove from heat, sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately with steamed rice, lettuce leaves, or kimchi.

Fried Spam

Slice

Trim the Spam can if needed and slice Spam into twelve 1/4-inch slices (or desired thickness). Pat slices dry with paper towel to remove excess moisture.

Fry

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Add Spam slices in a single layer and fry until browned and crisp at the edges, about 2–3 minutes per side. Reduce heat if slices brown too quickly.

Glaze & Serve: If using, brush a light amount (about 1 teaspoon) soy sauce onto each slice during the last 30 seconds of cooking and sprinkle with black pepper. Serve hot alongside rice or as part of a plate lunch.