i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
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 …
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 …
I like experimenting, although that means failing more than not. Thankfully, this was one of my better ideas and they came out beautifully. The sweet and savory batter from the gyeran-ppang recipe makes for a wonderful encasement for a gooey and cheesy interior. Instead of eggs, I made 3 types of filling–kimchi and cheese, cheesy corn and scallion, ham and corn and cheese.
Ingredients for Batter (makes 12 in a muffin tin, 4 of each type)
Ingredients for Fillings
1. Preheat oven to 400 degrees Fahrenheit. Prepare fillings in 3 separate containers and put to the side.
2. Mix eggs, milk, sugar, butter, vanilla extract, and baking powder together. Then sift in flour and mix until lumps are gone (do not overmix.)
3. Grease a muffin tin and fill each cup half with batter. Then drop a clump of each filling into the middle. Cover with batter.
4. Bake for 15 minutes or until the top is golden and edges are starting to brown. Careful, filling will be hot and gooey!
