Posted on 2019-12-11 21:19:21 (Flag for deletion)


-kitchen scale
-measuring cups
-rice cooker/pan/oven pan or some other container to cook rice in
-cooking pot
-non-metal spoons or spatulas to mix rice
-chef’s knife
-cutting board
-muffin tin or small cups
-aluminum foil
-plastic wrap/cling wrap/saran wrap
-serving bowl - I recommend ‘taller’ bowls, like ones ramen is often served in
-medium and small mixing bowls
-two large bowls
-paper towel
-one tray

1.Set up rice to cook
2.Mochi Ice Cream
3.Mung Bean Sprouts Side Salad

NOTE: Ounces are mass ounces unless specified. Metric system is superior!


Posted on 2019-12-11 21:23:08 (Flag for deletion)


Chirashizushi, or ‘scattered sushi’ in English, is a bowl of sushi rice topped with a variety of sushi
ingredients and garnishes. Most common toppings are seafood, chopped omelet/k inshi tamago ,
cucumber, carrots, renkon, snow peas, seaweed, red radishes, and herbs. Foods that commonly
accompany seafood as a side dish are fair game too. Chirashizushi is easier to experiment with it than
sushi, so you can often encounter some adventurous combinations and many cooks have their own
unique versions. Chirashizushi is the sushi variety most commonly served in Japanese homes or put in
bentos. You might be familiar with Poke bowl - a Hawaiian (bastardization) equivalent of this dish.

Toppings in this recipe will be smoked salmon, k inshi tamago, cucumbers, cherry radishes, scallions, and
roasted seaweed. Since it does not include raw fish, sauce is not required. This recipe includes some
substitutions because I was not able to get daikon microgreens (skipped), proper nori, and Japanese


Posted on 2019-12-11 21:29:15 (Flag for deletion)


White sushi rice (koshihikari) is ideal, but any kind you like will do. ‘Round’ short grain rice will produce
best results, and rice varieties that stick together will be the easiest to deal with if you will eat with



-Rice Vinegar (50g / 1⁄4 cup)
-Sugar (25g / 1 Ttbsp)
-Table salt (3g / 1 Tbsp)


1.Cook rice as you like it.
2.Heat up vinegar on low heat.
3.Add salt and sugar while stirring.
4.Stir until everything is dissolved.
5.Get the dressing hot, but do not boil it. If you see bubbles it is getting too hot. Turn the heat down a bit.
6.Turn off the heat.
7.Add dressing to rice and mix it. To avoid mushy rice, use chopping motions without smashing rice down into the bottom or sides of your container. Add a little at a time, mix, and taste the
rice to make sure it tastes the way you want. Amount you should add will vary based on rice you will use.
8.Put rice in a serving bowl, fill it up to about 60%.
9.Cover rice with wet paper towel to prevent it from drying out.


Posted on 2019-12-12 06:20:21 (Flag for deletion)



-3 Eggs
o Use more eggs if you are afraid that crepe will fall apart when flipping or if you never
-flipped eggs before. Don’t sweat it too much, egg will be chopped anyway so if it does
-break it will not be noticeable. Not burning your eggs is more important.
-Smoked Salmon (100g/3.5oz) - cold or hot smoked based on personal preference and
-availability. I will be using cold smoked salmon.
o Note: hot smoked has a stronger smoked flavor and is more flakey than cold smoked or
-raw salmon. Try breaking it into flakes with a fork instead of slicing if slices are falling
-1 Japanese cucumber (approx. 70g/2.5oz)
o Substitutes from most to least similar: Persian cucumber, pickling (or Kirby) cucumber,
-English cucumber. I am using Persian cucumbers since Japanese stores in my area did
-not get their deliveries due to snow.
-Red/Cherry Radishes (approx.. 70g/2.5oz)
-2 Scallions, whole
-Nori – enough to cover your rice in a thin layer and to garnish salmon
o Can be replaced with any roasted, crunchy, or dried seaweed. Nori was not available in
-my area due to snow interfering with deliveries. I used roasted seaweed snacks instead.
-Oil or other fat to use when frying eggs


1.Start with making kinshi tamago. Break eggs into a bowl, add a pinch of salt.
2.Whisk everything together with chopsticks or a fork until it’s more or less a uniform yellow mixture. Keep air bubbles to minimum. Crepes should be thin, and too many air pockets mightmake them fall apart while flipping.
3.Heat non-stick pan on medium heat.
4.Coat frying surface in a thin layer of oil/fat of your choice. Use paper towel dipped in oil to do it.
5.Pour just enough egg to cover bottom of the pan in a thin layer. Egg layer should be up to 1mm thick – 1/32 of an inch if you use imperial units for some reason. If you have bubbles in your egg, they will form small holes. I fucked up and ended up with some bubbles but not enough to make egg fall part.
6.Once edges of the egg start peeling off, flip the egg crepe using chopsticks, or spatula if you are a faggot.
7.Fry the other side for up to a minute.
8.Remove egg from your pan, and rest it on a plate. Make more crepes until all egg is used.
9.Layer all crepes on top of one another. Then roll them into a single cylinder.
10.Chop the cylinder into thin slices. You will end up with a pile of egg strings
11.Cover them in plastic wrap to prevent drying. Kinshi tamago is done.
12.Chop cucumber and radishes into thin slices.
13.Slice smoked salmon at about 45% angle. Angle is only to make it look good.
a.If you are working with hot smoked salmon that is too flaky to cut into slices or slices are falling apart, just break it into flakes with a fork.
b.If you are lazy or are afraid that you will squish fish into a mush, buy pre-sliced smoked salmon.
14 Chop seaweed into thin strips. All you need is enough to cover rice. I used 6 sheets, each sheet being about size of a credit card.
a.Interestingly enough one of serving suggestions on this one is as pizza topping.
15.Chop scallion.
16.Arrange everything neatly in the owl on top of rice the way you want and garnish it. Arrange everything however you feel like or just mix everything together into a salad. Here is how I do it:
a.A thin layer of crisp seaweed strips on rice.
b.A layer of egg.
c.A strip of salmon slices in the middle of the bowl.
d.Seaweed strips as garnish on top of salmon.
e.Radish and cucumber around the edges.
f.Three tablespoons of lemon juice: one on salmon, one on cucumber, and one on radish.
g.Chopped scallion along the edges of the bowl on top of cucumber and radish.


Posted on 2019-12-12 06:27:17 (Flag for deletion)


Sprouted mung beans salads are commonly eaten as a side dish in Japan, Korea, and China. This one is a
reverse-engineered version of side salad served by Japanese restaurants in my area.


-Mung Bean Sprouts (about 4ozs / about 100g)
-Garlic (1 clove)
-Scallion (1)
-Soy Sauce or Coconut Aminos (1 tablespoon)
-Rice Vinegar (0.5 tablespoon)
-Sesame Oil (0.5 teaspoon)
-Sesame Seeds (1 tablespoon)


1.Wash mung beans.
2.Boil water and prepare cold water bath.
3.Salt boiling water a bit.
4.Once salt dissolves, add bean sprouts to hot water.
5.After 1 minute, take them out of boiling water and put them in the cold water bath instead
6.Let them sit there for two minutes
7.Remove mung bean sprouts from water, remove brown roots if you want, and lay sprouts on a paper towel to dry.
8.Chop garlic very fine or grate it (grating it into a paste will produce stronger flavor), mix with all other wet ingredients in a large bowl.
9.Roast sesame seeds on medium heat until they darken a bit and become pungent with sesame smell. You do not need oil, just pan and heat. Below is a comparison of roasted and raw sesame.
10.Add bean sprouts to the bowl with the sauce, mix well to cover all sprouts in the sauce
11.Add sesame seeds and most of your chopped scallion.
12.Mix everything well.
13.Garnish with leftover scallion.
14.Let it sit as you cook other things.


Posted on 2019-12-12 06:35:21 (Flag for deletion)


Mochi Ice Cream – I will make two batches: one vanilla and one with matcha. Procedure below is for
matcha batch. Vanilla one is identical, just use vanilla ice cream instead and skip matcha powder.


-100g (3.5oz) potato or corn starch
-65g (2.3oz) sweet rice flour
-45g (1.6oz) granulated sugar
-100 (3.4 fl oz) ml water
-25g (0.9oz) vanilla sugar
-1⁄4 teaspoon of culinary grade matcha powder
-approximately 300 ml (about 16 oz) of green tea ice cream


1.Prepare muffin tray and fill it with muffin baking cups or line up wells with aluminum foil.
2.Scoop ice cream balls into wells. This recipe should be good for 6 to 10 scoops depending on how large you will make them.
3.Put your tray with ice cream back in the freezer.
4.Begin preparing mochi by combining rice flour and sugar in a bowl. Mochi will need to be microwaved, so be sure to use microwave-safe bowl.
5.Gradually add water to the bowl and mix everything well.
6.Once mixture is combined, add vanilla sugar and mix.
7.In a separate container, mix matcha while adding water gradually, until mixture is liquid and all lumps of matcha disappear.
8.Add matcha mixture to mochi and mix until they are combined. You can pour it through strainer to get rid of even small lumps of matcha. It’s not essential, since small ones will not make much difference in dough’s texture.
9.Cover the bowl with plastic wrap. Plastic wrap should be a little loose so excess water vapor can escape.
10.Heat in microwave in 1 minute increments (in 900 watt microwave) until texture of the mixture will begin to turn solid.
11.Take out the bowl and mix until smooth.
12.Microwave under loose wrap for another 30 to 45 seconds.
13.Mix again until surface is glossy. You want mochi to have a consistency of a soft, sticky pudding-dough. If you think it is too liquid, stick it in microwave again. If it is too tough, mix in some water.
14.Sprinkle starch onto a tray. Make sure it is a generous, thick layer. If it will be too thin, mochi will stick to the tray.
15.Dump mochi on top of the starch layer.
16.Use a fine strainer to sprinkle more starch on top of mochi. I forgot to when taking photos and ended up with a layer that is a little bit too thick. You can get rid of it with a moist brush or moist hand.
17.Lightly pat mochi and spread it around to form a rectangle – it does not have to be perfect. It should be approximately 12cm x25cm (5"x10"). Mochi should be thin and a bit floppy, but no so thin that it tears when you hold it.
18.Slice mochi into 6 rectangular pieces large enough to completely wrap around ice cream scoops you made earlier. Dough scraper, pizza knife, and cleavers work best in my experience.
19.Brush off excess starch.
20.Put a sheet of plastic wrap on a plate, put one mochi rectangle one it, and cover it with another sheet of plastic wrap. Place alternating layers of mochi and plastic wrap on top.
21.Cover the plate in plastic wrap and put it in freezer for 30 minutes up to an hour.
22.While you wait, cook rice, makes sauces, and prepare the side dish.
23.Grab another muffin tray and put one layer of plastic wrap in each well you will use.
24.Put mochi dough in one of the plastic-wrap lined wells.
25.Put one scoop of ice cream on the mochi rectangle.
26.Push ice cream down into the ‘cup’ and use walls of the muffin tray to help enclose ice cream in mochi. Seal mochi at the top.
27.Close plastic wrap and seal it.
28.Repeat this for other mochi rectangles and ice cream portions.
29.Place the muffin tray with mochi ice cream in the freezer for 30 minutes to firm them up.
30.Take them out, let them soften up a bit in room temperature for few minutes, and enjoy.



Posted on 2019-12-10 19:10:19 (Flag for deletion)

Delete this



Posted on 2019-12-07 21:02:19 (Flag for deletion)


fresh bean sprouts
1 carrot
1 small cucumber
1 large, mild chilli (optional)
1/4 head of iceberg lettuce or so

2 tbsp vinegar (rice wine vinegar if you have it, otherwise white vinegar)
2 tbsp vegetable or canola oil
1 tsp soy sauce
1 tsp white sugar



Posted on 2019-12-07 21:03:04 (Flag for deletion)


1. Grab a handful of bean sprouts and rinse them, removing any wilted sprouts
2. Peel the carrot and cut it into slivers
3. Rinse and cut the cucumber into slivers. (I only ended up using half the cucumber).
4. Rinse and cut the chilli into thin slices. Try and use a very steep angle, so you get long, thin pieces. Remove the seeds.
5. Slice the lettuce.
6. Combine all the vegetables in a bowl and mix.
7. Add the vinegar, oil, soy sauce and sugar into a small jar or bottle and shake well.
8. Pour the dressing over the salad and serve.



Posted on 2019-12-07 21:03:42 (Flag for deletion)

Instant Curry Noodles

1 pack of your favourite instant noodles
1 carrot
1 bunch pak choy, or other green leafy vegetable
1 egg
1 piece of Japanese curry sauce base (The pictured box contains one block that breaks into 5 pieces. Only use one of the pieces.)



Posted on 2019-12-07 21:04:35 (Flag for deletion)


1. Rinse and slice the carrot into medium-sized discs.
2. Peel off several leaves of pak choy and rinse them. Cut them in half, separating the leaf from the stem, and chop coarsely.
3. Add a small amount of water to the pot and bring to the boil. You only need 2 cm or so of water in the pot.
4. When the water is boiling, add the carrot, curry base and any of the instant noodle sauces/flavourings you want.
5. Reduce to low heat/simmer after adding the carrots, and stir gently to dissolve the curry base.
6. After 2-3 minutes, when the carrots are beginning to soften, add the noodles and pak choy stems.
7. When the noodles are soft enough, loosen them up so that they spread through the soup and cook evenly.
8. After 2 minutes, when the noodles are almost cooked, reduce the heat to the minimum setting, add the pak choy leaves, and break the egg into the soup.
9. Here's the tricky part: using a pair of chopsticks, try and pull the egg white away from the yolk and mix it through the soup before it sets. Try not to break the yolk while doing this. The mixed in egg white will give the soup a richer flavour.
10. Once the egg white and the pak choy leaves are cooked, transfer to a bowl and serve. The egg yolk will continue to cook in the soup. Eat the egg yolk earlier or later, depending on how cooked you like it.



Posted on 2019-12-07 21:05:02 (Flag for deletion)


I originally wanted to make iced barley tea, but I couldn't find any at the shops, so I had this weeaboo Thai soft drink instead (carbonated honey-lemon green tea flavoured).




Posted on 2019-11-22 07:28:30 (Flag for deletion)

Grace is not in this picture.


Posted on 2019-12-07 07:32:41 (Flag for deletion)

I just noticed you pointed it out but but didn't change it.



Posted on 2019-12-07 07:16:18 (Flag for deletion)

Eggs Benedict Don, Fit For A Queen


>Pork chop/Pork Loin (you could use pork belly)
>Breading (traditionally panko)
>Coconut Aminos (soy sauce)
>Sesame oil
>Cooking oil (I used avocado)
>Japanese 7 Spice

Miso Soup:
>Silken Tofu (MUST be silken)
>Wakame Seaweed
>Green Onions/Chives
>Bean Curd (optional)

Tempura Broccoli:
>Tempura Batter
>Cooking oil

Fried Eggs Benedict:
>Frozen, peeled eggs
>Tempura batter
>Cooking oil

Chili Hollandaise:
>Butter (Clarified is easier)
>Egg Yolks
>Chili paste
>Lemon Juice
>Coconut Aminos (soy sauce)

The reason I use coconut aminos in everything is that they tend to be less salty, richer in umami, and very mildly sweeter (plus it gets me away from the soy). It also completes protein chains in things like beans or rice to make them viable protein. A bottle of coconut aminos won't run you much more than soy sauce considering how long a big bottle will last you. It can be bought at most health food stores, and even major grocery chains will carry it from time to time.

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