1 lb fresh shrimp 4 cups fresh spinach Marinade 1 cup shoyu 2 Tbs brown sugar 3 tsp garlic, minced 2 tsp chili pepper flakes 3 tsp cilantro, minced 3 tsp ginger, minced 1/4 tsp white pepper 1/2 tsp sesame seeds Vinaigrette 1/2 cup pine nuts 2 Tbs Balsamic vinegar 2 Tbs fresh lemon juice 2 Tbs sugar 1/2 tsp cracked peppercorn 1/4 tsp sesame seeds 1/4 chili pepper flakes Garnish 1 oven roasted bell pepper 2 eggs, hard boiled 1 Tbs macadamia nuts, minced Marinate shrimp, fry and set aside. Mix vinaigrette in wok and heat. Pour warm vinaigrette over spinach. Layer with red peppers, eggs and macadamia nuts. Add shrimp and garnish again with eggs, peppers and macadamia nuts.
2 lbs sirloin beef Sauce 1 cup dark shoyu 1 cup mirin 1/2 cup water 7 Tbs sugar 1/4 cup sake (rice wine) Vegetables 1/2 lb Konnyaku (1 cake) 1 carrot, julienne 1/2 red bell pepper, julienne 1/2 Maui onion, sliced 1 cup tofu, cubed 1/4 cup green onions 8 mushrooms, halved 1/2 cup watercress grated ginger, to taste Fry meat in pan, until halfway cooked. Mix sauce ingredients together then add to meat. Add the vegetables that need the most cooking first, then add the remainder and simmer.