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

How to cook: 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

How to cook: 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...]

tuna-salmon-sashimi

Salmon and tuna sashimi

Go to a Japanese restaurant, order sashimi and the price always seems disproportionate to the amount of raw seafood that you get. Why is sashimi so expensive? To start with, … [Read more...]