Joblin Spice Latte
A few months ago, on our SushiCodes channel, we played a bunch of game demos during the Steam Game Festival. One of our favorites was a game called Going Under – a satirical roguelite dungeon crawler, where you’re a new intern at a failing startup. Your first task is to clear out the Joblins who
Salted Egg Yolks
A little over a week from now is this year’s Mid-Autumn Festival, or Moon Festival. The actual date is different every year, but this year it will fall on October 1st. If you know me, or follow me on Instagram (I’m @sushiday!) then you’ll know by now that I love mooncakes. Every year around this
Shrimpy’s Perfect Fried Egg
What is your perfect fried egg? It’s different for everybody. Is it perfectly round, with clean white edges? Or is it irregular, with frizzly fried crispy edges? I’m a crispy edge kind of gal. Give me the flavor, the texture, the crunchy bits that are oh so good. This is my perfect fried egg. It
Loco Moco
Our first and only Hawaii trip, over a decade ago, really opened our eyes to all the amazing foods of Hawaii. We were little baby foodies back then, so this was the first time we ever had Japanese curry, the first time we had real, non-instant ramen, the first time we had poke – this
Loco Moco Gravy
We’ve got some loco moco coming up soon, so ya boi Shrimpy is here to show you how to prep the gravy! Loco Moco Gravy from Aloha Kitchen Ingredients 1 1/2 tbsp neutral oil 3/4 medium maui or yellow onion, sliced into 1/2″ wedges 8 oz cremini mushrooms, cleaned and sliced salt and freshly ground
Okonomiyaki
We’ve got another busdriv3r cookbook redemption! This time, he requested that we make something from Japanese Soul Cooking I’m always down for Japanese food, and it was a tough decision! But one dish that I LOVE and will happily take any opportunity to make is okonomiyaki. Okonomi means “how you like” and yaki means “grilled”,
Kombu Tsukudani
As someone who is Japanese-American, and makes Japanese food often, I make dashi on a fairly regular basis. I love dashi. I love using dashi. I hate that I always end up using the kombu once (mayyybe twice) and then throw it away. It seems like such a waste for a perfectly good product! So
Dashi
We’ll be using dashi in an upcoming recipe, so Shrimpy is here to show you how to make it from scratch! Ordinarily you’d discard the kombu after using it for dashi, but we’ll be posting a recipe that shows how to use used kombu for a side dish, coming up soon! Dashi from Japanese Soul
Caramelized Fig Ice Cream with Mascarpone and Honey Pistachios
The thing about having a YouTube cooking channel… is, OH DARN IT’S FIG SEASON, GUESS WE HAVE TO MAKE A BUNCH OF SEASONAL DISHES. Heh. Son said we should do more fig recipes “for search” and such, but I’m pretty sure he just wants an excuse for me to make more fig recipes. Sneaky man.