i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I don’t usually like fried foods–the greasiness is sometimes overpowering and turns my stomach. However, there’s a special place in my heart for tempura donburi, also called Ten Don, which are fried vegetable and shrimp morsels placed lovingly on top of steamy hot rice, doused …
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 …
A few weeks ago, I ordered a set of 3 flower syrups (lavender, orange blossom, rose) from Amoretti and have been dying to use them. Originally, I was going to make some flower lollipops but since my garden isn’t currently in bloom, I’ll have to wait until spring before trying it out.
Then I came across fruit salads with flower water and decided I’d try it out. The result was a gorgeous flavor profile that looked beautiful too. I only wish I had some fresh mint (again, it will have to be in spring) for some lovely green. The original recipe called for apples instead of strawberries but I actually found that rose and strawberries are an amazing combination. You can sub for other berries or citrus or firm fleshed fruits like pear, peach, plum, and of course, apples.
Ingredients
1. In a bowl, combine all the ingredients and toss. Allow to sit for 10 minutes in the fridge before serving, so that the flavors combine well.
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 …
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 like us, that means we have to sacrifice taste and texture for ease.
But then I thought, why not make the chicken and rice ahead, and just BRING a raw egg to be cracked over when lunchtime rolls around?
Never let it be said that I wasn’t a genius. Or, at the very least, lazy.
You could potentially make a whole bunch and portion it out to freeze. Just add egg and voila!
Ingredients
1. In a pan, bring Hondashi powder, water, soy sauce, sake, mirin, and sugar to a boil. Add onions and chicken and cook until chicken is done, no pink and juices run clear.
2. In a microwave safe container, place 1 cup rice and the chicken and onions on top with the juice, garnish with spring onions.
3. Bring said container and eggs to work. When you’re ready to eat, crack eggs into cup, reserving one egg yolk on the side. Lightly beat and pour over chicken, onions, and rice.
4. Microwave for 1 minute and 30 seconds if from room temperature. If from fridge, may need 2 – 3 minutes. Heat until egg is desired consistency. Place remaining egg yolk on top and enjoy!
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, …
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, and full of the flavor of the sea, it’s a wonderful accompaniment to a bowl of hot white rice (and/or beer.)
Ingredients
1. Combine all the ingredients and toss to coat evenly.
I had a lot of leftover veggie odds and ends so this past weekend has been all about using them up. My family has been horfing down these quesadillas for breakfast, so I thought what better way to showcase them than in a cute little …