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 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 …
Both my 4 year old and 1 year old are fiends for ikura (salted salmon roe) so whenever I make the trip to the Asian supermarket (I now live far from Flushing), I always endeavor to buy some. It’s cheaper than ordering at the restaurant. …
We had prime rib at my mother-in-laws house for Christmas yesterday, and took home a lot of the steak as leftovers. An easy and delicious way to use it up was to cube it and make teriyaki. The sauce is very easy, with all the …
One of my favorite rolls is the Boston roll. I know, it’s weird right? For someone who loves raw fish as much as I do, why would I want to eat something that’s as common as some shrimp, cucumber, mayo, and lettuce in a roll? …
Our second daughter was born in the year of the monkey–a sign that pretty much describes her to the T. Inquisitive, funny, mischievous, and very, very precocious, my cute little monkey girl inspired this bento today. You can use either chicken or pork–I just so …
I absolutely love Gudetama–he’s just so adorable! I even have a mug with him on it that my husband has ferreted away because he likes it so much too! In this bento, I have him laying on seven grain rice (recipe below), with the egg …
It’s winter, with quite a bit of snow on the ground, so there’s very little for me to do in the garden, This means I can focus on a hobby I had abandoned after I had kids: Kyaraben (or “charaben”) making. Since it’s been a …