February 28, 2012

Silky Chocolate Cake

This airy, melt-in-your-mouth chocolate cake is very popular among my family and friends. It is like a cross between soufflé and chocolate truffles.

Special ingredients or utensils are not necessary, but secrets of making the silky texture are...

February 27, 2012

Gyudon: Beef Bowl

Gyudon is a Japanese dish consisting of a bowl of rice topped with beef and onions simmered in a mildly sweet sauce. Gyu means beef, and don is short for donburi, the Japanese word for "bowl". (Wikipedia)

This recipe is really easy to make and so satisfying.

February 21, 2012

Oven-Baked Arancini

I started to bake arancini instead of deep-frying because baked ones are a lot easier to make and to clean up.

Today I used lobster risotto, but any type of risotto would work.

February 17, 2012

February 15, 2012

Parsley Tempura

This is a great way to consume a bunch of parsley sitting in fridge for quite a while.

February 14, 2012

Katsuo Tataki Carpaccio

Katsuo Tataki (or Katsuo no Tataki) is a lightly broiled bonito, traditionally broiled over an open fire of rice straw. The center is still raw like sashimi but smokey char flavor is added to it. Usually Tataki is cut into 1/2 inch thickness and served with soy-based dressings and condiments such as green onions, garlic, Shiso and ginger.

Katsuo Tataki is a specialty in Kochi prefecture, but would be available at Japanese grocery stores in either frozen food or sashimi sections.

February 09, 2012

Marinated Eggplants

I like to serve this with crusty bread or crackers. Great to add to salads as well.

February 01, 2012


Financier is a moist and nutty small French cake. I do not remember how many times I was asked for this recipe from my friends.

I am sure you will make this cake again and again!