i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
My order from Abokichi finally came in and I was super excited to break it out–I had been following them on Instagram and their chili miso oil looked so good that I had to order some (and a wooden onigiri maker but that’s a post …
I adore steak as rare as possible–call me a carnivore but it’s one of my favorite things to eat. Today’s lunch was a treat because I feel I’ve been neglecting myself in the day to day, always focused on the kids or the husband, making …
I’ve had the idea for a shoyu radish based sauce for a while but it took a few tries to get it right–I waited until I perfected it before breaking open my package of frozen sea scallops from ALDI. I imagine it would go just as deliciously with lobster or steak as it did with these seared scallops.
The radish lends a sweet spiciness to the sauce and thickens it up, making it great as a dip or spooned over the dish.
IngredientsÂ
1. In a pan, add a tablespoon of ghee or another high smoke point oil. Sear sea scallops on both sides over high heat. Remove and place on dish.
2. In a bowl, combine pureed radish, soy sauce, lemon juice, and sake. In another pan, melt butter over medium high heat and add minced garlic. Sautee until fragrant. Add radish mixture, stirring quickly and remove from heat. Sauce will be thick and can be used as dipping sauce or spooned over scallops/lobster/steak.
An easy lunch that really requires no cooking, and all the fillings can be stored for a very long time. I like to break these out when I’m really busy and running around like a chicken with its head cut off. Doesn’t require much thinking …
I don’t usually like to bring oyakodon (or gyudon) for lunch because if you make it ahead, reheating it means that the egg loses it’s softboiled and rich consistency into something like scrambled eggs. Still good, but not like when it’s fresh. For busy people …
The base of this delicious (albeit not entirely healthy) meal is just 4 things–rice, soy sauce, butter, and egg–cheese is optional. All you need is a microwave and voila! Savory, rich, umami-filled deliciousness. You can add toppings to it like I did in the picture, but it’s entirely unnecessary if you’re in a rush or just not sure what to eat.
It’s also very fast, taking about 5 minutes from beginning to end if you have leftover rice (which we always do.)
Ingredients
Optional Toppings
1. In a microwave safe bowl, place 1 cup rice and make a depression in the center of the mound.
2. Place 1 tablespoon butter and 1 tablespoon soy sauce in the depression.
3. Crack your egg into the depression over the butter and soy sauce. Add shredded cheese over whole thing if using.
4. Put in microwave, covered, on high, for 1 minute and 45 seconds, or until egg is to desired done-ness (this makes a softboiled style if on cold leftover rice. Time may be less for hot cooked rice.)
5. Add additional toppings if desired.
While shiso is mostly known as an Asian herb, it has many delicious fusion applications as well. It’s fruity, minty, citrus tones making a great accompaniment to this burrata salad! Serve with toast points and a nice, finishing olive oil for a slightly different but …
I had a can of Bai-Top shell in my pantry that I’ve been dying to use up because I love whelk (more commonly known as scungilli) and the spicy Korean salad style (called golbaengi muchim) is one of my favorite ways to eat it. Spicy, sweet, …
Making a bento can be hard work for the brain, but it’s very rewarding when you see the people you love eating the things you make. It’s important for me that my bento taste good and are healthy too. So here’s my guide as to …