(Stacee Kosaka)

• 3 pounds of spareribs
• 3 TBS. brown sugar
• 2 TBS. cornstarch
• ½ tsp. salt
• ¼ cup vinegar
• ½ cup ketchup
• 1 8 oz. can of crushed pineapple (undrained)
• 1 TBS. shoyu
• ½ tsp. fresh grated ginger

Combine all ingredients in a saucepan. Cook until thickened, stirring constantly. Arrange a layer of spareribs in a roasting pan. Cover ribs with ½ of the sauce, then add another layer of spareribs, add the remaining sauce. Cover pan tightly with heavy foil and bake at 325 degrees for 1-1/2 to 2 hours.

Serves approx. 4

(Stacee Kosaka)

• 2 pounds thinly sliced beef (rib eye or top sirloin)*
• 3 scallions cut into 2-inch pieces
• 1 small onion thinly sliced
• 1 small carrot, thinly sliced

Marinade:

• 6 TBS. soy sauce
• 3 TBS. water
• 2 TBS. sugar
• 2 TBS. honey
• 2 TBS. rice wine (or mirin)
• 2 TBS. garlic
• 2 TBS. sesame oil
• 2 tsp. sesame seeds
• 3 TBS. grated Asian pear (optional)
• 1/8 tsp. pepper

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour.

Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.