This recipe came about because I had way too many persimmons and I basically was desperate to get rid of them. So I figured, why not make an ice cream with them? Persimmons are sweet, almost creamy, and very jammy when ripe, which are nice characteristics to incorporate into an ice cream base. The skin…
Tag: Togarashi
Togarashi-Walnut Mochi Brownies
I am a more recent eater of the mochi brownie, first having had one from my friend Ann, when she sold them at a pop-up in Venice Beach! And honestly, I am so annoyed that I never had one prior to 2020. Crispy at the edges, super gooey on the insides, it is the perfect…
Malted miso and chocolate layer cake: inspired from my Masterchef journey
So this layer cake was a rendition on the audition dish that got me my white apron on Masterchef. Even to this day, people keep asking for the recipe, so I figured I’d give it a little update and share it with everyone. While this layer cake uses almost the same recipe as the original,…
Devil’s food-tangerine choco-pies
While I was in quarantine, I wanted to continue to bake things that either hybridized two things, or touched upon my childhood nostalgia. In this case, I made something that touched upon the latter. Growing up in a Taiwanese/Chinese-American household, I have distinct memories of going to the Asian grocery stores and getting these chocolate-covered…
Plated pineapple upside down cake
This entire dessert stemmed from me making togarashi-honey “dole whip”, and needing to create an entire plate around that ice cream. Since I have leftover pineapple, it just made sense to make something with it, and I opted for a pineapple upside down cake, and to make it almost like a pina colada, I went…
Tooigai: a fried chicken sandwich
Who doesn’t like a fried chicken sandwich? I know I’ve made my fair share of them in my 24 years of living. For this rendition, I wanted to do a Japanese take on a Southern classic. I went with milk rolls, and karaage styled fried chicken, using mochiko to crust some thigh meat. For the…
“Shines Forever”: my signature malted chocolate cake
This chocolate cake recipe is the very same chocolate cake that actually won me my white apron in season 10 of the American version of MasterChef! During the casting process, we had to submit four signature dishes that we could make in 45 minutes, and this was the one I had practiced the most (before…
Miso-butterscotch-togarashi mochi ice cream
This recipe was inspired by a dish I tasted during the Spring Break of my freshman year. It was at Hinoki and the Bird, a restaurant in Century City, and the dessert itself, it sounded really gross. I’ve had terrible miso dessert experiences in the past, such as this miso creme brûlée that tasted like spray…
Freddy's Harajuku 