Uchiba Recipe Reboots

Ingredients

Hummus

• Edamame, 2 cups frozen shelled 
• Lime, 1 large (or 2 small) juiced (3-4 TBS)
• Tahini, ¼ cup
• Jalapeño pepper, ¼ one large, seeded and chopped
• Garlic, 2 cloves minced
• Extra virgin olive oil, 2 TBS
• Kosher salt, 1 tsp
• Togarashi, ½ tsp
• Ground black pepper, ⅛ tsp
• Water, 4-6 TBS

Yuca (or Cassava) Chips

• Cassava, 1 lb peeled and thinly sliced (about ⅛ inch thick) 
• Vegetable Oil (enough for frying)
• Sea salt, to taste

Instructions

Hummus

1. Cook edamame according to package instructions, drain, and let cool.
2. Combine edamame and all other ingredients through ground black pepper in a food processor or blender. Add water as needed to achieve desired consistency.
3. Set aside while preparing Yuca Chips.

Yuca Chips

1. Dry cassava slices by pressing between paper towels (you want them as dry as possible before frying.)
2. Heat 1-2 inches of vegetable oil in a large skillet over medium heat (enough to cover cassava slices when added.)
3. When oil is hot, fry cassava slices until golden brown (about 2-3 minutes.) Do in batches if needed so as not to overcrowd.
4. Drain on paper towels to absorb excess grease, season with salt, and serve with edamame hummus. 

Note that you'll need a steamer basket. We ordered one from Amazon. Makes 2 servings.

INGREDIENTS

Tiger Cry Pork Belly

• Pork Belly, ¼ lb cut into 8 inch strips
• Thai Chili Sauce, ¼ cup
• Water, 2 TBS

Tiger Cry Relish with pickled carrot

• Pickled carrots, packaged, ¼ cup chopped
• Sweet relish, ¼ cup
• Thai Chili Sauce, 1 tsp

English Cucumber, ¼ one medium, sliced into strips

Cilantro, fresh to garnish

Bao Buns

• Packaged Flaky Biscuits, 2 uncooked

INSTRUCTIONS

Tiger Cry Relish with pickled carrot

1. Combine pickled carrots, sweet relish, and 1 tsp Thai chili sauce.
2. Set aside.

Pork Belly

1. Preheat oven to 400°F. Line a rimmed baking sheet with oven-safe parchment paper.
2. Brush all sides of pork belly strips with chili sauce and place in the baking sheet in a single layer.
3. Roast the strips for 15 minutes. Remove, drain pan, and flip strips to the other side.
4. Continue baking until strips are crispy, about15 minutes more. 
5. Drain on paper towels.

Bao Buns

1. Line a bamboo steamer with parchment paper.
2. Bring a skillet with 2 inches of water to a boil over medium-high heat. 
3. Roll out the biscuits into 3-inch rounds. Spray with nonstick cooking spray and fold in half.
4. Set the steamer basket over the boiling water. Space folded biscuits in the basket. Cover and steam for 5–7 minutes, until cooked.
5. Transfer your "bao" buns to a wire rack and keep warm.

Putting it Together

1. Gently unfold prepared bao buns.
2. Fill each with one cucumber slice and pork belly strip.
3. Top with relish (quantity as desired) and cilantro and serve.