i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
In an effort to not use as much oil or have to wash pots and pans as often, I ventured into the world of microwaving eggs. And I’m never going back. It’s quite simple–a round bottomed bowl, a light wipe of oil, covered and zapped …
This particular dish involves a lot of chopping. A lot. But it’s my husband’s favorite style of antipasto. I first learned of this particular style at a Thanksgiving dinner hosted my my in-laws–it’s the husband-unit’s Italian grandmother’s recipe. I prefer this style because every bite …
I was, for some reason, craving cold noodles. I usually make it during the summer, when the heat dulls our appetite and the tangy sauce stimulates my palette. I’m not a stickler for ingredients, and often interchange the noodles. Traditionally, it uses ramen noodles but I find spaghetti a reasonable substitute. Peanut butter in place of sesame paste is also a fun change of flavor!
I used Abokichi’s Chili Miso Oil but you can use sesame oil with doubanjiang instead if you don’t have. You can opt for a vegetarian version by replacing the shrimps and ham with other vegetables like squash and carrots!
Ingredients For Noodles and Toppings
1. Prepare noodles according to instructions, then drain and chill in the fridge for 15 minutes.
2. While noodles are chilling, use one egg and beat, heat over oiled pan on high until thin omelette is set. Alternatively, you can oil a plate and pour the egg onto the plate, swirl to cover, and heat in the microwave for 45 seconds (or until omelette is set.)
3. Devein, shell, and boil shrimps. Slice tomatoes.
4. Matchstick cucumber, ham, and egg.
5. Remove noodles from fridge and place on a plate/bowl. Arrange toppings on noodles. Add a tablespoon of sauce at a time until desired saltiness and mix. Enjoy while cold!
Ingredients for Sauce
Optional Toppings
1. Mix hot water with sesame paste (or peanut butter) to thin so it incorporates into the sauce more easily.
2. Combine thinned sesame paste with soy sauce, dashi powder, lemon juice, vinegar, and Chili Miso Oil (or 1/2 tablespoon sesame oil and 1/2 tablespoon doubanjiang)
I had some leftover eggplant from making tempura and I haven’t roasted anything in my woodstove recently (which is pretty much roaring 24/7), so I decided to do a roasted eggplant dip. If you don’t have a wood stove to impart the delicious smokey flavor–a …
I was panicking about the ungodly amount of baguette I had leftover, which of course, after a day becomes a stale and nearly inedible piece of rock. I could have spent all my energy turning it into panzanella, but my wrist was telling it it …
A staple of modern Japanese restaurants, this tasty appetizer can be made right at home if you, like me, always keep ahi tuna steaks in the freezer. I implore you to try growing your own sprouts for your kitchen as a way to not only save money, but eat healthier! Visit my sprouting page to see how.
I have been experimenting with (lovingly made with organic ingredients) Abokichi’s Chili Miso Oil (which you can purchase here) and such a versatile condiment is quickly becoming a permanent resident in my kitchen.
Ingredients
Optional:
1. Toast tortilla until slightly crispy. In a pan, quickly sear ahi tuna (best from frozen) over high heat on both sides. Slice into 1/8 inch thin pieces.
2. Spread mashed avocado over tortilla and arrange ahi tuna slices over avocado.
3. Drizzle with soy sauce, Kewpie mayo, and Abokichi Chili Miso Oil. Garnish with kaiware sprouts, arugula, watercress, mizuna, and/or sliced Fuji apple. Enjoy!
If someone were to ask me what I would eat as my last meal, beef carpaccio would be a contender. It’s no secret that I love eating meat and seafood as raw as possible, and beef carpaccio, if offered on the menu, is usually my …
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 for another day). We woke up to snow this morning so I knew it would be perfect on udon, with crispy tempura and a poached egg. The chili miso oil is delicate and fragrant, cutting through the grease of the tempura and lending an extra kick to an already delicious meal. I can imagine it will be topping a lot of things in the weeks to come.
Ingredients for Tempura
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 …