Do you remember my Chocolate Ice Cream recipe that you need to patiently wait for 5 days to get the perfect result? That recipe required six egg yolks and I had to figure out how to use the leftover egg whites, and that’s how I came up with this amazingly delicious Chocolate Soufflé.
Continuing from my last Friday post, I want to share a really quick and easy Japanese meal and today’s feature is seafood, specifically using Chilean Sea Bass. Before I share the recipe , I want to raise awareness on the environmental impact from illegal fishing and health affect of consuming Chilean Sea Bass. When you purchase Chilean Sea Bass, please make sure it’s from Marine Stewardship Council (MSC) certified market. For more information, please see the details from Monterey Bay Aquarium and Environmental Defense Fund.
TGIF! How was your week? I cannot believe we are already at the end of September. Didn’t schools just start not long ago? Just like any other families with children, I sometimes find it difficult to prepare dinner with everything that’s going on. I cook dinner almost everyday, so quick and easy recipe like Chicken Teriyaki comes in handy. It’s especially tasty with the homemade sauce.
If you know what Mentaiko Pasta (Spicy Cod Roe Pasta) is, were you surprised when you first saw the photo? WHAT? Udon noodles instead of spaghetti? That’s how I felt when I went to my favorite Japanese restaurant Ginji and ordered their Mentaiko Carbonara (their version of Mentaiko Pasta). Very unique, right?
Let me step back and explain about this dish in case you are not familiar with this Japanese-Italian fusion pasta. I learned that it’s actually pretty popular in some Asian countries but otherwise, either you will have to find a modern Japanese restaurant or you have to fly to Japan to taste this pasta. In short words, it’s not so common served in typical Japanese restaurants around the world.
For someone who rarely bake a cake or any sweet desserts, I have a few reasons why I baked this Japanese Cheesecake (in Japan we call it soufflé cheesecake), not once but several times this past spring and summer.
Today is my 3rd Bento post and several readers had asked me on previous posts how I make bento for my son in the morning with such a short time. Do I cook each dish in the morning? No, I don’t – but I do re-heat the dishes and occasionally cook one fresh dish, but usually an easy one. My bento making ends up only taking about 15-20 minutes every morning. Today I’ll share Bento Freezing Technique and show how to save time in the morning for packing bentos.
We usually don’t dine out at Japanese restaurants because I feel like I can cook most of the dishes myself and I prefer to eat something besides Japanese food when we go out. If my family does go out for Japanese food, it’s usually for Sushi or Ramen, which are speciality restaurants.
However lately, we kept going back to one restaurant called Izakaya Ginji (Izakaya is like Japanese Tapas) in San Mateo, California. As a person coming from Japan, I can honestly say the taste is authentic and the quality of the dishes are similar to what we get in Japan. Among their recipes, I have some favorites and I have tried recreating them at home. Today I’m going to share my favorite Rekon Chips from their menu, and I will share another noodle dish soon.
Before I start, I want to thank you for subscribing/re-subscribing to my new email newsletter. I’m really happy to see a lot of you are already resubscribing! Thank you so much and it means a lot to me. I take your privacy very seriously so don’t worry about SPAM, and I hope you continue to enjoy the newsletters.
For today’s recipe, I prepared very refreshing Daikon Salad because it’s been a while since I’ve shared a Japanese-style salad. Daikon Salad is a popular Japanese salad menu at traditional Japanese restaurants and Izakaya, and I hope you enjoy making this easy salad at home.
Thank you so much for your positive feedback on Tonkatsu Bento, which was my very first bento on Bento Series. Today I’m back with my next bento, Gyoza Bento.
As I mentioned in my previous post, I wanted to share a recipe using leftover Crème Fraîche from the Kale Soup. I don’t really have any recipes on hand to use up Crème Fraîche, so on my way to drop off my children at schools I had asked my husband to search for a recipe (ahem, that’s called a multi-tasking, right?). He then responded with this Blueberry Crème Fraîche Scones recipe.
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Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
