Bento box is a traditional Japanese lunch box. Of course, if it’s Japanese then it has to be cute ;) Check out this video clip and learn how to “anime” your lunch box.
Source: watashi to tokyo
I love stuffed mushrooms… I fell in love with it when I first tired at Red Lobsters in Nashville, TN. So! here’s my attempt to recreate the awesome experience with a touch my uniqueness.
Ingredients:
1) Mushrooms
2) Sweet Chilli Sauce (brand, Aroy-D)
3) Red Bell Peppers
4) Celery
5) Panko (Bread crumbs)
6) Mozzarella Cheese
7) Baby shrimp
8) Non-fat Plain Yogurt
9) Lemon Juice
10) “Rooster” Sriracha Hot Chili Sauce
11) Worchestire Sauce
Procedure:
1) remove the stems from the mushroom, and minced the stems.
2) marinate the mushroom head with Sweet Chillii sauce and Worchestire sauce in a zip lock bag.
3) Add olive oil to a frying pan, and cook the minced mushrooms stems, celebry, red pepper, panko, minced shrimp, and bread crumbs.
4) Roast red bell peppers in a stove or toaster.
5) Peel the skins off the roasted red bell pepper.
6) Add the roasted bell pepper, yogurt, lemon juice, and sriracha sauce in the mixer. Mix it, baby!
7) Stuff the mushrooms with the stuffing, and bake it in 400F for approximately 15-20mins.
8) Removed the stuffed mushrooms from the oven, and top it with the red pepper sauce.
4) Peel the skins off the roasted red bell peppers, and place it in a mixer.
Felt like cooking something funky… so here it goes! Roasted Hot Italian Sausage and Grape with Red Wine Sauce!
Ingredients:
1) Hot Italian Sausage
2) Red Seedless grapes
3) mushroom
4) onion
5) Red Wine
6) balsamic vinaigrette
7) Mirin
8) Maple Syrup
9) worchestire sauce
10) coarse pepper
11) Italian herbs
Procedure:
1) Cut Italian sausages, onions, and mushrooms into small pieces, and place them with the red grapes in the baking pan.
2) Mix Red wine, balsamic vinaigrette, mirin, maple syrup, and worchestire sauce together and add it with the ingredients above.
3) Add coarse pepper and italian herbs with the mixture above.
4) Bake it (450F) for approximately 20 minutes or until the red grapes are soft.
Oyako-don is one of my favorite rice bowl. Chicken, onion, and green onions (scallions) are common ingredients used in the traditional oyako-don. I added a slight twist by adding some mushrooms, garlic, and dashi in the sauce.
Oyako Don
Procedure:
1) Prepare rice. Add slightly less water than usual. We don’t want the white rice to be sticky.
2) cut chicken thighs into small dices, onions into slices, and green onions into 1 inch pieces.
3) Prepare the sauce. Add water, soysauce, dashi, minced garlic, mirin, Cooking sake, brown sugar, and pepper. Adjust it until you like it (slightly sweet). Add the ingredients from step 2, and cook it for few minutes.
4) Beat an egg, and pour it over the cooking sauce (medium heat). Once the egg is slightly solidified (usually half done or fully cooked), pour it all over a rice.
5) Top it with Shichimi Togarashi and Nori
Ingredients:
1) Boboli Pizza Crust
2) RAGU Light Alferdo Cream Sauce
3) Chicken
4) Onion
5) Garlic
6) Worchestire sauce
7) Asparagus
8) Brown sugar
9) Black pepper
Procedure:
1) Prepare the caramelized onions. In a frying pan, add oil, and cook sliced onions until it turns brown. Add brown sugar, cook it, and caramelize the onions. Set it aside.
2) Prepare the garlic chicken. Cook chicken with oil, lots of garlic, pepper, and Worchestire sauce. Set it aside.
3) Boil water and add asparagus for 1 min. Remove the asparagus.
4) Spread the white sauce on the pizza crust.
5) Top the pizza with caramelized onions, garlic chicken, and asparagus
6) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Canned Tuna
4) Mayo
5) Mozzarella Cheese
6) Basil
7) Tomato
Procedure:
1) Prepare the mayo tuna. Drain the canned Tuna, and mix it with mayo.
2) Spread the RAGU tomato sauce on the pizza crust
3) Top the pizza with Basil, Mayo tuna, sliced tomato, and pieces of Mozzarella Cheese.
4) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
Ingredients:
1) Boboli Pizza Crust
2) S&B Golden Curry (HOT)
3) Kabocha
4) Onion
5) Carrots
6) Mozzarella Cheese
7) Frozen Veggies
8) Mint leaves
9) Non-fat Yogurt
Procedure:
1) Prepare the curry sauce. In a boiling water add S&B curry cubes, cut carrots, sliced onions, frozen veggies, and cut Kabocha.
2) Prepare mint yogurt sauce. Blend Non-fat yogurt with mint leaves in a processor.
3) Spread the curry sauce on the pizza crust.
4) Top the pizza with pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
6) Add Mint Yogurt sauce at the end.
Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Ground Beef
4) Onion
5) Mozzarella Cheese
6) Sun-dried Tomatoes
7) Artichoke
8) Spinach
Procedure:
1) Prepare the sauce. Heat up the RAGU sauce, add ground beef, pepper, and sliced onions.
2) Wash the spinach, add it in a boiling water for 30 seconds, and set it aside.
3) Spread the meatball sauce on the pizza crust.
4) Top the pizza with Artichoke, sliced tomato, spinach, and pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
I’m starting to appreciate Tofu more. I decided to give a Korean twist to a popular Japanese dish, Yu tofu.
Ingredients:
1) Medium to Firm Tofu
2) Dashi *either pre-made or make your own
3) Seaweed Salad
4) Nori
5) Seasame Seed
6) Negi (green onions)
7) Red Pepper
8) Sugar
9) Sesame Oil
Procedure:
1) Prepare the Chili Sauce. Dice the green onions, and mix it with water, dashi, red pepper, sugar, and sesame oil. Set it aside.
2) Boil Tofu in Dashi until it gets slightly brown on the outside. *This adds subtle taste to the plain tofu.
3) Take the tofu out, and top it with the chili sauce, seaweed salad, nori, and sesame seeds.
Boy Choy is probably one of the most versatile veggie to use, and it also happens to be one of my favorite ingredient. There are many variation of Bok Choy, but the key is the select the right one. I tend to pick the smaller and white ones. They tend to be more sweet and not as bitter as the greener kind. This dish is simple, but is favorite to many of my friends.
Ingredients:
1) Bok Choy
2) Minced Garlic
3) Minced Ginger *this is the key to give the gingery taste*
4) Golden Mountain’s Seasoning Sauce *this is the key*
5) oil
6) H20
Procedure:
1) Wash Bok Choy and cut them at the stem.
2) Heat Wok with some oil, and put Bok Choy in them.
3) When the Bok Choy softens, add the minced garlic&ginger, Seasoning Sauce, and H20
Dipping Sauce:
1) Wuan Chuang Black Bean Soy Paste *this kicks ass!*
We celebrated our 2nd Men’s Fellowship (10/16/09) with Okonomiyaki (Japanese Pan Cake)!!!
Group is small, but I am always humbled by their devotion & passion to God, and draws me closer to Him. Seriously, how much better can it get? Bible study and Food? Dude! that’s just freakin’ awesome!!!
Oh yeah… one more thing. Don’t let guys cook. Cleaning up is always a bitch ;)
I always wanted to learn how to make a Dragon Roll. Fortunately, my friend, Peter, works as a sushi chef and showed me how to make one. Check it out you!
And so here’s us enjoying our freshly rolled sushi! And, btw, we got an employee discount so we at all this for 20bux. Mad good deal yo!
So, I’m back in Seattle, but I miss something… sure, there is my family, but, also the best ChongKak Kimchi (baby radish Kimchi) in the Northeast!
The brand name is the New York Kimchi Miraculous Taste of the Far East – New York Yun San Gyun (Organic) Kim Chi. phew… that is mouthful.
We usually buy them at local H-mart, but I’m sure you could find it in any Korean market. There is something tasty and refreshing about this organic kimchi. Anyways, check it out yo! Seriously this radish kimchi is divine.
Hwe Dop Pap (”Sashimi Rice Bowl”) is a very popular Korean dish. It is healthy, and very appropriate cool dish to serve during summer.
Ingredients:
1) Tuna
2) Rice
3) Lettuce
4) Daikon
5) Cucumber
6) GenNib (Korean mint leave)
7) Kochujan (Korean hot paste)
8) Mirin
Procedure:
1) cut ingredients 1-5 into bite-able sizes.
2) prepare the Paste sauce (mixe Kochujan + Mirin)
3) mix the two with rice. Rice is best served slightly cold and firm.
I met up with my Taiwanese homies in Boston. They recommended Hei La Moon for Dim Sum. I lived in Boston before, and I love to eat dim sum but I never had the chance to try this place.
My friends kept ordering dishes after another, and, man! ALL of them were freakin’ awesome! Hei La Moon is officially my favorite Dim Sum in Boston!
Hei La Moon
88 Beach St
Boston, MA 02111
(617) 338-8813
