This recipe is a thank-you letter to my mom, since she not only taught me how to make the perfect boiled egg, but gifted me with this super cute bento box, and I have been dying to use it to plate something. Between eggs and the bento, it just made sense to either do something…
Tag: mirin
Lu Rou Fan Rice Bowls
Lu rou fan, or 滷肉饭 as it’s written in Chinese, is a Chinese/Taiwanese dish that consists of braised meat, usually pork, with rice, and it’s usually served with pickled daikon and an egg that is usually braised or cooked with the stew. At least that’s how I was raised to eat it. The stew is…
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…
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…
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…
Uni-giri: an amuse bouche
So this was really the culmination of three of my favorite things to eat when I go to a sushi restaurant. Uni(sea urchin), rice, and eggs. And arguably, all three ingredients have wonderful synergy with one another, and definitely together. Raw eggs on rice is a staple in Japan, with the fluffy rice almost cooking…
Freddy's Harajuku 