ebi-tempura

Ebi (shrimp) tempura

Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging … [Read more...]

clam-miso-soup

Miso soup with fresh clams

A couple of weeks ago, I bought a kilo and a half of fresh clams not knowing exactly whether I would use them for a pasta dish or a soup. By the time they had been soaked and cleaned, I felt it would be boring to cook them in … [Read more...]

japanese-cheese-cake

How to make: Japanese cheese cake

Updated from the recipe originally published on March 3, 2009.Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I … [Read more...]

clams-ponzu-sauce

Clams in ponzu sauce

I learned a new Japanese cooking term today -- ponzu, a sauce made with citrus juice, soy sauce and mirin. And I cooked a new dish today -- a clam appetizer dish. Very simple to to make and very tasty too.Of course, it … [Read more...]

yakisoba1

Yakisoba

Two things about the yakisoba I cooked for lunch today: First, most yakisoba recipes I found online use ready made soba sauce. That really makes me uncomfortable. It's like saying you can't make yakisoba if you don't buy … [Read more...]

kani-salad

How to make: Kani salad

This recipe has been updated on August 6, 2009 @ 11.54 a.m.Fresh. Green. Bright. Juicy. These are words I associate with the summer. Philippine summers are either famous or notorious depending on how you look at it. We … [Read more...]

miso-soup

How to make: Miso soup

A few notes to start with.Since the water is not allowed to reach boiling point, if you have sanitation problems with your tap water, I suggest you used filtered bottled water.I always thought that silken tofu was … [Read more...]