soy-sauce-eggs

Soy sauce eggs

They're called shoyu tamago in Japanese; the simplest English translation of the Chinese name is braised soy sauce eggs. They are served as a snack, as a topping for congee or … [Read more...]

sukiyaki

Sukiyaki

Traditionally, sukiyaki is a hot pot dish. Each diner is given a bowl of raw egg; beef, tofu and vegetables are slow cooked in simmering sauce in a hot pot at the center of … [Read more...]

bacon-bonito-flakes-egg-noodles

Bacon and egg mazemen

While most of us ramen lovers know the Japanese classic as a noodle soup, it turns out that there is such a thing as "dry ramen". Abura soba, or "oil noodles" consists of … [Read more...]

omurice

Omurice (omelet rice)

In the Apicius Culinary School cook-off, one of the entries consisted of pan grilled chicken and rice wrapped in egg. I loved the presentation but I thought that the rice … [Read more...]

chicken-teriyaki

Chicken teriyaki

When you discover what's in a bottle of teriyaki sauce, you will wonder why you have been buying bottles and bottles of the stuff when it's so easy to prepare it at home. … [Read more...]

bangus-tempura

Tips for making good tempura

I like making tempura using the flour-egg-panko coating -- dredge in flour, dip in egg, roll in panko then fry. Sam prefers the camaron rebosado way -- dip in seasoned starch … [Read more...]

agedashi-tofu

Agedashi tofu

According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. Hence, agedashi tofu. For me, it's the queen of tofu … [Read more...]

miso-ramen

Miso ramen

A bug hit the house over the past two weeks, maybe two or more kinds of bug even, and knocked us down. First, it was Alex. Then, me (that's why there was no blog post on … [Read more...]