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

Weekly Wanderings 2020/9

What is time anymore? It’s been A Week of filming, filming, and more filming. The beginning of the week was still smoky, but in the last couple of days it finally cleared up. I can go outside again! Been in a breakfast sandwich kinda mood lately. This was bacon (left over from the okonomiyaki video),

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


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”,

Weekly Wanderings 2020/8

This week was a weird one. It started out so hot that even in a dark room inside the house, chocolate was melting. (I had to take the laptop and escape to a cooler part of the house!) And then it got so terribly smoky outside that the temperatures cooled way down. Love the cooler

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


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.