Friday, July 18, 2014

New items in! Today, 18th

Fresh Thai basil! Japanese mixed mochi and small mochi (brown sugar, green tea, red bean, and taro !

Thursday, December 26, 2013

Yakisoba - Japanese Fried Noodle Recipe


12 oz. yakisoba (rinsed with water and drained)
3 cloves garlic (finely chopped)
2 oz. pork (cut into small pieces and marinated with some soy sauce)
2 oz. cabbage (roughly chopped into pieces)
2 oz. carrot (cut into thin strips)
Some scallions (cut into thin threads)
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil
Salt to taste


Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).

Tuesday, December 17, 2013

Broiled Salmon with Miso Glaze


  • 1 tablespoon sesame seeds
  • 2 tablespoons sweet white miso paste, (see Ingredient note)
  • 2 tablespoons mirin, (Japanese rice wine) (see Ingredient note)
  • 1 tablespoon reduced-sodium soy sauce, or tamari (see Ingredient note)
  • 1 tablespoon minced fresh ginger
  • A few drops hot pepper sauce
  • 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons chopped fresh cilantro, or parsley
  1. Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
  2. Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
  3. Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
  4. Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
  5. Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Tuesday, December 3, 2013

Thursday, November 21, 2013

Bo Kho Vietnamese Beef Stew Recipe


2 lbs beef shank, cut into 1.5 inch cubes
1/2 knob of ginger, thinly sliced
2 beef tendon strips or about 1/2 lb
1 stalk of lemongrass (white end bruised and slice into 4-5 inch stalk and tie together)
2 bay leaves
3-4 star anise seeds, (toasted optional)
32 oz of beef broth
4 medium sized carrots
2 tbs annato seed oil (see cooks note)
1 tbs diced shallots
1 tbs minced garlic
1 tbs paprika
1 tbs minced lemongrass
1/2 tbs fish sauce
1/2 ts red chili powder
1/4 ts cinnamon
1/4 ts clove powder
1/4 ts anise powder
1 ts ground pepper
1 ts sugar
Toasted French baguettes
Fresh Basil
Pickled Onions
lime/lemon wedges
Diced cilantro and green onions
Sliced jalapenos
Rice noodles


In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours.
Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef.
Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it's done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste.
Cooks Notes:
You can also boil the tendon separately ahead of time on constant high boil for about 2 hours or until tender, then cut and add to the bo kho just before it's done.
If you don't have a slow cooker, simmer in big covered pot until beef is tender about 4 hrs.
To make annatto seed oil, heat 2 tbs of olive with 1/2 of annato seeds. The oil will be steeped with a red color. Do not allow oil to boil, when the color is steeped red, turn of heat and drain the seeds.
Pickle onions the same way you pickle the carrots and daikon with dilute vinegar, sugar, and salt.

Saturday, November 16, 2013

New items on our store shelves, today.

The Yao Market manager writes to say: We now have fresh, Chinese eggplant, bitter melon, lemon grass, and Chinese broccoli. We also have Thai Chicken Satay mix and bamboo leaves.

Thursday, November 7, 2013

New products in!

Yao International has: white coffee, ginger tea, Japanese rice snacks, pea snacks, papaya drink, and Brazil coffee, to name a few items that we want our friends and clients to know about. Please stop in.

Sunday, October 20, 2013


Yao has two kinds of Sriracha sauce in inventory lists.

Thursday, September 5, 2013