Eggplant Katsu Sando
Looking for a vegetarian katsu sando recipe? This eggplant version is inspired by Filipino tortang talong, smoky, crispy, and packed into pillowy shokupan with okonomiyaki sauce and Japanese mayo.
Cherry Ricotta Cake
My son wanted lemon ricotta pancakes, which meant a half used tub of ricotta sitting in my fridge with about a week to live. Instead of letting it go to waste, I turned it into this cherry ricotta cake! Just as good for breakfast as it is for dessert.
Bibim Guksu
Bibim guksu is the quickest and most satisfying noodle dish you can make on a hot day. Thin somyeon noodles get tossed in a spicy, tangy gochujang sauce, balanced with a touch of plum syrup, then piled high with cucumber, kimchi and a soft boiled egg. No stove required beyond boiling the noodles. You can make as quick as instant noodles!
Sweet Potato Cheesecake Bites
This sweet potato cheesecake bites are the perfect dessert for any occasion, and the best part? No stand mixer, no hand mixer, just one bowl and a spatula. I brought it to a kids' birthday party and it was gone before I knew it. Cut into squares, it is easy to pick up and eat with no plates or forks needed, which makes it ideal for parties and gatherings.
Taiwanese Popcorn Chicken
Taiwanese popcorn chicken is my son's and my favorite dish at Pine and Crane in DTLA, and I have been dreaming about making it at home for a long time. In this post I walk you through all the key ingredients, Chinese five spice, white pepper, and tapioca starch, and explain why each one matters for getting that iconic crunchy, fragrant, night market style coating just right.
Peach Crisp
Stone fruit season is here, and this peach crisp is the easiest way to make the most of it. Juicy, sweet peaches topped with a buttery, coconut oat crumble, serve it warm with a scoop of vanilla ice cream and enjoy peach season while it lasts.
Ume Syrup
Ume syrup is a sweet, fruity concentrate made from Japanese ume (often translated as "plum" but actually closer to an apricot) and sugar. It has a bright, tangy, floral flavor with a natural sweetness. It is especially popular as a summer drink in Japan, and once strained, the syrup keeps in the fridge for several months.
Taiwan Mazesoba
Taiwan Mazesoba (Dry Noodles with Spicy Ground Pork) is a brothless ramen dish that originated at Nagoya's legendary ramen restaurant Hanabi, built on the bold flavors of spicy Taiwan minced pork. "Maze" means mix, and that is exactly what you do: thick ramen noodles tossed in a rich tare, topped with savory ground pork, raw nira (garlic chives), dashi powder, toasted sesame, and a silky onsen tamago. It is the ultimate summer noodle bowl, and it comes together faster than you think.
Peanut Butter Dan Dan Noodles
A bowl of dan dan noodles is one of those dishes that sounds simple but delivers layers of flavor you did not see coming. Nutty, spicy, savory, and just a little tangy, this Sichuan street food classic has been winning people over for centuries. In this version, I swap the traditional sesame paste for peanut butter, making it even easier to pull together with everyday pantry staples.
Omurice
Omurice is the yoshoku dish I make when I need something fast, comforting, and a little nostalgic. This recipe is portioned for one and comes together in under 30 minutes. The trick is all in the omelet.
Gâteau Weekend
Citrus season is coming to an end, so let's make Gâteau Weekend . I was talking to a friend recently, and it seems like lemon trees in SoCal are producing more and bigger lemons this year, thanks to all the rain we got last year. My tree is loaded, so it felt like the perfect time to bake this cake.
Gyūdon with Onsen Tamago
Gyudon is one of Japan's great everyday meals — thinly sliced beef and onion cooked down in a glossy, savory sweet broth, spooned over rice in a donburi bowl. It belongs to a category of Japanese cooking called don mono, a family of dishes that are quick to make, deeply satisfying. This recipe comes together in under 30 minutes, and with a homemade onsen tamago on top, it might just become your new weeknight staple.
Thai Basil Chicken
Pad Kra Pao, known as Gapao Rice in Japan, is one of the most satisfying weeknight meals you can make. This Thai basil chicken stir fry comes together in under 20 minutes with simple ingredients and bold, savory flavor. In this post I break down the difference between holy basil, Thai basil and Italian basil so you can make the best choice with whatever is available to you, plus tips on how to mince your own chicken for better texture and how to make a crispy basil garnish that takes the whole dish to the next level. A crispy fried egg on top is non-negotiable.
Herby Meatball Bowls with Avocado Tzatziki
When spring arrives, I start craving meals that feel lighter but still satisfying. This pork meatball bowl hits that balance with herb packed meatballs, chewy grains, and a creamy tzatziki made even smoother with avocado. It softens the garlic and lemon and adds just enough richness to bring everything together. It’s a flexible, clean out the fridge kind of meal you can build with whatever vegetables and grains you have on hand.
Miso dama
Miso dama are Japanese miso soup balls made with miso, dashi, and dried ingredients. These easy meal prep miso balls turn into instant miso soup just by adding hot water.
Cream Stew (with Beurre Manié)
Looking for an easy Japanese Cream Stew recipe? This comforting chicken and vegetable stew is a staple of Japanese home cooking (yōshoku). Learn how to make a foolproof, lump-free cream stew from scratch using a simple beurre manié and a secret stabilizer to prevent curdling. Ditch the store bought roux blocks for this rich, umami packed dish featuring chicken, hearty vegetables, and Parmesan cheese. Perfect for cold weather and busy weeknights!
Ribollita
Ribollita is a traditional Tuscan bread and bean soup made with cannellini beans, dino kale, tomatoes, and rustic crusty bread. This hearty Italian vegetable soup is comforting, and perfect for cold weather. Even better the next day, ribollita is a classic example of simple ingredients turning into deeply flavorful, nourishing soup.
Unstuffed Cabbage
This "deconstructed" roll cabbage brings you all the nostalgic, delicious flavors of the traditional dish but with much less fuss for a weekday meal. By roasting wedges of cabbage until they reach a smoky, caramelized sweetness and pairing them with a savory Aibiki (beef and pork) meat sauce, you can have a comforting dinner on the table in just 30 minutes. From culinary school secrets on preventing burnt garlic to the perfect blend of nutmeg and balsamic vinegar, this recipe is packed with "nice kicks" that make it the ultimate winter comfort food.
Yakiniku at Home
I’ve never been a fan of formal dinner parties—I end up stuck in the kitchen, missing out on the fun. That’s why yakiniku and KBBQ are perfect: prep the ingredients, grill together with your guests, and everyone eats at their own pace.
Yakiniku focuses on meat grilled and dipped in a savory sauce, while KBBQ adds leafy greens for wrapping. At home, I like to combine both: classic dipping sauce plus plenty of lettuce and perilla leaves. Grab marbled beef, pork jowl, and condiments, fire up a hot plate or cast iron pan, and let everyone cook and eat together.
Hosting this way is stress-free, social, and delicious. I’m sharing my bold, sweet, and savory yakiniku dipping sauce, perfect for 4 or as a stir-fry sauce.
Mentaiko Pasta
Have you ever tried mentaiko? This spicy, marinated pollock roe is a beloved ingredient in Japanese cooking and the star of one of my favorite "wafu" (Japanese-style) pasta dishes. It’s comforting, rich, and incredibly savory, with just the right amount of heat to keep things interesting.
This dish is a lifesaver for busy days. My version features a creamy base of Kewpie mayo, a splash of truffle oil for an extra "umph," and a garnish of nori or fresh shiso leaves. The best part? You can have this delicious, restaurant-quality meal on the table in less than 30 minutes.