Shoyu Chicken
When I was browsing through the Aloha Kitchen cookbook, it was such a challenge to pick a protein to go with my mac salad! Do I go with chashu? Spam? Maybe some mochiko chicken, or beef teriyaki? So many good choices, so little time! I ended up choosing this shoyu chicken, because it’s got everything
Mac Salad
When I did the Aloha Kitchen cookbook redemption a few weeks ago, I had a really difficult time choosing between recipes. Do I do something with spam? Or something sweet? And how could I possibly pass up making a plate lunch? While I ended up picking the ginger misoyaki butterfish for the redemption, I was
Fig Tarts
I never had fresh figs, growing up. They were just never a part of our dining repertoire. Fig Newtons – of course! But I had never eaten a fresh fig. It wasn’t until I was in my 20s, and happened to receive figs as part of a CSA box, that I tried them for the
Black Sesame Pudding
Despite being half Japanese, black sesame in desserts did not feature strongly in my childhood. Mochi and anko, white sesame and even shoyu… But it wasn’t until I was in my 20s that I had my first black sesame dessert. Way back in 2012, I started a podcast called Miso Hungry with my friend Rachael
Spinach and Chickpeas
Spinach and chickpeas. Sounds like kind of a boring dish, right? But the whole is so much more than the sum of its parts. This used to be my favorite after-workout, quick, easy, healthy, tasty, satisfying meal. I’d come home from a late aerial or pole class, pop this in the toaster oven (thank goodness
Dried Radish Kimchi
We were first introduced to this specific type of kimchi at Market World – a Korean grocery store that we’ve been frequenting for the last few years. We used to go there often, and stock up on all sorts of kimchi and other banchan. At the time we were busy with a lot of client
Golden Egg Curry
Golden egg curry… sounds like something straight out of a fable, right? This recipe is from the Burma cookbook, at the request of another one of our community members – TheBardVyune! You start with the most important ingredient – the eggs! Hard boil them, then stick ’em in an ice bath to cool. Once they’re
Bacon-wrapped shrimp with a honey-mustard dipping sauce
Today we are cooking from Matt Armendariz’s cookbook, On A Stick, at the request of a viewer from our Twitch community, busdriv3r! A lot of times, I think the assumption with a cookbook like this is that it would be a bit gimmicky. But he’s got a ton of amazing-sounding recipes – from Japanese tofu
Frozen Yogurt Pie
It’s summer… and in this household, it means it’s time to make frozen yogurt pie! This is one of my favorite things, because it’s so tasty but also so simple to make. A few single-serving containers of strawberry yogurt, for the fruity tang. Mix that with cool whip for a fluffy lightness. Dump it in