Hotcakes with purin and cream

Whenever I am bored, I watch videos of people eating at Japanese cafes. I don’t know why, but it’s always fun to live vicariously through other peoples experiences! In one particular video, I saw people eating this super thick Japanese hotcakes, which are basically just fluffier, cakier pancakes. I also wanted to do something with…

Vietnamese Coffee Sticky Buns

There are two beautiful things about being on a diet. The first is obviously that you lose weight and in a healthier way. The second is that you continuously develop cravings for things you know you should not be eating, and that is a wonderful basis for some really delicious desserts. These sticky buns are…

Super simple pita bread

While in the midst of my crash dieting, I have developed some hilariously random cravings. Super fluffy pita bread has been one of those. About a year ago, I had dinner with my friends in downtown LA, at a restaurant called Girl and the Goat(which is best known for their flagship in Chicago, and being…

Koji-fried chicken with chili honey

Over the past year, koji became one of my favorite ingredients. For those unfamiliar with it, koji is a type of bacteria or fungus that grows on rice or grains. It is used as a culture in Japanese cooking to ferment soybeans into miso paste. Because it is a fungus, koji contains natural umami in…

Herb and mushroom focaccia

So this recipe was actually inspired by a dinner I had at Etta in Culver City. Originally from Chicago, Etta is a modern Italian restaurant that features a lot of upscale versions of Italian classics, namely pizzas, pastas, and bread. The focaccia I had there was super pillowy and light, while speckled with tons of…

Buckwheat noodles with mushroom tare

I literally came up with this recipe because I was craving soba noodles, and I happened to heat a ton of buckwheat groats, so I figured, why not make my own. For those who aren’t sure what buckwheat groats are, they are basically the unhulled seed of a buckwheat plant. You grind those to form…

Lengua(pork tongue) mole with corn tortillas

I have made many moles in 2021, and this was one that I found to be perfect for the winter. By using lengua, or pork tongue, you have this rich, stewed meat that just soaks up all of those beautiful spices and chilies. I grew up eating a lot of pork and beef tongue, just…

Karaage lollipops with mole colorado and yuzu sunomono

When it came to parts of the chicken you would find in an upscale restaurant, I found that almost nobody felt that a chicken wing was fine-dining worthy. So I wanted to tackle that, and try to class up chicken wings a little bit. Mostly because they are delicious, have tons of flavor, and need…

Sweet pea agnolotti with yuzu ricotta

Agnolotti are one of those pasta shapes that can be particularly tricky to assemble. If your filling is really wet, then the pasta sheets will start to warp and stick to whatever surface they are on, causing the delicate little folds you are attempting to make to come undone and the dough itself to tear…

Tofu gnocchi with mala-spiced arrabiata ragout

I would be 100% lying if I said that this dish was not hideous to look at. I feel with pasta dishes, they are either super gorgeous, or super rustic(my way of saying that the components are just piled on top of each other because they have no other way to go on the plate)….

“Lazy mornings”: a plated dish

This dish was inspired by a Hong Kong breakfast classic, being macaroni soup. Macaroni soup consists of a creamy chicken stock, macaroni noodles, and ham. It is a Cantonese breakfast staple, and I found it to be the perfect inspiration for a fun dish! For my take on a macaroni soup, I went with a…

Yuzu tofu matzoh balls with chili-fennel broth

I feel like whenever the holidays roll around, there are always weird recipes or dishes that come up. This recipe would be one of those. I purchased yuzu flavored tofu from the local Japanese grocery store on a whim, thinking it would be fun to bake a dessert with. Little did I read, it was…

Chicken cacciatore with egg noodles

This was literally a simple dinner that I whipped together after I butchered a chicken and had to figure out how I was going to cook the thighs. I love chicken cacciatore, the latter word in the term being the Italian word for “hunter”, because it is this super hearty dish. Think of chicken stewed…

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….