Okra noodles with dashi and shisso

This dish came about because my friend Karen was growing okra in her backyard, and she gifted me with a ton of it when I hung out with her. My initial thoughts on what to do with the okra were either a curry or a gumbo, but then I thought about something lighter and more…

Nigredo: a plated dish

This was one of those dishes that I had on my to-make list for months, but I just never got around to it, mostly out of laziness – I wanted to practice doing a Oaxacan style black mole, using black garlic, but I just never got around to buying the chilies for it until more…

Uni custard with yuzu buttermilk

I have done chawanmushi before, and this is quite similar to that as well. The idea was to do this baked or steamed uni custard(in an egg shell) with a light buttermilk foam-type of thing, and on top of that, some fresh uni, just to tie it all in together. In the past, I have…

Chilled corn dashi with miso cornbread and Tokyo turnips

Whenever the summer rolls around, cornbread is just one of those things I always love to make! For this recipe, I went the vegan route, and made a cornbread that uses miso paste and a corn dashi, as well as a vegan coconut buttermilk, just to create a super fluffy texture and a moister crumb….

Peaches and cream soufflé pancakes

These were literally on my list to make for weeks, ever since my mother gifted me with some white peaches to eat/cook with. For me, white peaches symbolize the summer, because we had a peach tree growing up in Torrance in our backyard, and it just made summer a season more to look forward to(besides…

Brown butter and apple pancakes

These were literally inspired by the Dutch pear pancakes from Prune in New York City. Unlike the Dutch Baby pancakes, which is made from baking a loose batter at a high heat to create a giant fluffy pancake, these are more cake-like, and cooked with large visible slices of fruit in the batter. In the…

Chinese beef ragout with miso orecchiette

One of the first kinds of pasta I learned how to make from scratch is orecchiette. I love making them because it does not require a pasta roller, which not everyone has. You simply just make a log of dough, then cut it, and press it with your thumbs to form an indent. Super easy-peasy….

Salt and pepper pork chop with egg noodles

I feel like when it comes to savory cooking, I have a tendency to gravitate towards similar components – a seared protein, some sort of vegetable, some sort of starch, and a sauce. This would be no different to that. In fact, it would be 100% that. I wanted to do a lighter take on…

Roast pork belly with pork fat potatoes and vegetable ragout

This dish was basically as close as I could get to a one-pot wonder – had I not needed the pot of water to boil things in, this would have literally been achievable in one pot. We have roasted pork belly with potatoes that are cooked in pork fat, a ragout with peas, shallots, and…

Tangzhong noodles with miso-sesame dressing and Thai chilies

After I made boba from scratch, I had a bizarre epiphany – if I were to cook flour with water into a gelatinous paste, and use that to make noodles, would they come out super chewy? When you are making boba, you do that process with water and tapioca flour to gelatinize the starch, resulting…

Shoyu-koji chicken under a brick

I literally came up with this recipe when I was shopping at my local Japanese market, and found rice koji. For those unfamiliar with the product, koji is a bacteria found on rice or grains that can be mixed with soy beans to create miso. It has a ton of umami, and it can be…

Squash blossom and ricotta pizza

This pizza is my love letter to Pizzeria Mozza in West Hollywood. Namely because I love that restaurant, but driving all the way over there from the South Bay area in Southern California is a giant pain. They have this wonderful pizza with Nancy Silverton’s perfected O.G. La Brea Bakery bread that has a blanket…

Ricotta gnocchi with squash, fennel, and salsa verde

So this dish was actually inspired from when I was watching The Chef’s Line on Netflix. For those unfamiliar with the program, it’s a cooking competition show that was originally in Australia, before it premiered on Netflix as well. Sadly the show is no longer running, but there were a lot of cool recipes and…

Mini milk bread toasts with homemade bread and jams

I just randomly had an epiphany the other day to make mini brick toasts with ricotta and jam. Mostly because I was missing the brick toasts from Sqirl(yes I know that’s controversial to be a fan of that restaurant with all of the moldy jam and recipe-stealing scandals, but you can’t deny that the food…

Beef cappelletti with brodo and fennel

I really only came up with this dish because I had a lot of oxtail and oxtail broth leftover, and wanted to use it in something. So I came up with this idea to make a stuffed pasta with the leftover oxtail meat, and serve it in the broth to finish. But that just felt…

Tea-smoked duck with green apple and onion

I came up with this dish because I was thinking about what the prettiest duck dish I could make, and this is what I thought up of. I love to tea smoke proteins, and I love tea smoked duck. Smoking the duck in chamomile tea specifically gives it a pleasant earthiness, and I wanted to…

Roasted cornish hen with umami rice cabbage roll

I really came up with this dish because I wanted to do a cornish hen dish for a while, but was not fully sure where to go with it, initially. I wanted to do something a little European, but obviously a little Asian as well, and that’s how I came to the dish I came…

Milk bread gua bao

So I had been reading the Mr. Jiu’s cookbook recently, and something that inspired me was seeing them take milk bread dough and turning that into buns. I have done something like that before with my “Fred bread”, but seeing it done by a restaurant that I really look up to just validates my decisions…

Banana’s Foster Souffle Pancakes

I really wanted to make souffle pancakes again for quite some time, so that’s where this recipe really came about from. I just love how soft and fluffy these pancakes are, since they use a heavily whipped egg white just to get them to that light and airy consistency. The Banana’s Foster adds a playful…

Roasted cabbage with pork belly and mushroom dashi

So this is a dish inspired directly from mille feuille nabe. I wanted to do a dish that featured layers of roasted cabbage and pork in an umami-rich mushroom broth. I could imagine these soft, tender layers of cabbage that are steamed with the rendered pork fat from the belly slices between each leaf, sponging…