Tips for making good tempura


I like making tempura using the flour-egg-panko coating -- dredge in flour, dip in egg, roll in panko then fry. Sam prefers the camaron rebosado way -- dip in seasoned starch mixed with iced water then fry. It's simpler and there are less bowls to wash. She's like that. She doesn't like complicating things. So, when we go … [Read more...]

How to cook: Agedashi tofu


According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. Hence, agedashi tofu. For me, it's the queen of tofu dishes. Squares of fried delicate soft tofu served with a light salty-sweet sauce.Two characteristics make this dish stand out. First, the … [Read more...]

How to cook: Miso ramen

Miso ramen

A bug hit the house over the past two weeks, maybe two or more kinds of bug even, and knocked us down. First, it was Alex. Then, me (that's why there was no blog post on November 8). Then, Speedy. Not surprisingly, Sam came out unscathed. She's the toughest around here. With Alex, it was mostly a bad cough that wouldn't go … [Read more...]

How to cook: Cha (green tea) soba with miso sauce


The flavor that results from the combination of miso and toasted sesame seeds is something I have no words for. I made sesame miso soup once and to describe it as delicious would be an understatement. It is complex yet subtle. Never overpowering but, rather, deep and mysterious. I used the same sesame seeds and miso … [Read more...]

How to cook: Yakitori, Japanese skewered chicken


For non-Japanese who say they like Japanese food but still shy away from raw seafood, apart from tempura, yakitori has got to be the most preferred Japanese dish. It's safe and comforting because of its familiarity as it has its counterpart in almost every cuisine.Yakitori is grilled chicken and grilled chicken can be … [Read more...]

Salmon and tuna sashimi


Go to a Japanese restaurant, order sashimi and the price always seems disproportionate to the amount of raw seafood that you get. Why is sashimi so expensive? To start with, good quality seafood is expensive. Restaurants also put a premium on the skills of the chefs who prepare the sashimi. Add to that the dining costs and … [Read more...]

How to cook: Japanese-style crab and corn soup


A couple of weekends ago, we ate at a Cantonese cum Singaporean restaurant called Tao Yuan in Manila. It's on the corner of Malvar and Mabini Streets in Malate across Pan Pacific Plaza Hotel. We loved the food, most of the dishes we ordered anyway, and I was supposed to write a review but the photos are all yellow and no … [Read more...]

How to cook: Ramen with ponzu sauce


In Japanese cooking, ponzu refers to any of various citrus juices. If citrus juice is mixed with soy sauce, dashi, rice vinegar and rice wine, then, it is called ponzu shoyu or ponzu sauce.Serves one. Double, triple or quadruple the ingredients if you're feeding others aside from yourself. Or if you can consume what is … [Read more...]

How to make dashi


Dashi is a staple in Japanese cuisine. It is the base for broths, soups and sauces. While dashi in granule form is readily available and definitely more convenient, there is still a certain amount of satisfaction derived from knowing how to make dashi from scratch. It's like making meat or fish broth. Easy enough to use … [Read more...]