This dish was initially supposed to be hamachi teriyaki, but apparently every market in the East Bay didn’t have yellowtail amberjack in stock the day I tried to make this, so I gave it a shot with basa. I had my reservations about using catfish to substitute a firmer-fleshed fish, but after how successfully this [...]
There are countless variations of miso soup, and this is the one you’ll find most commonly on Japanese restaurant menus. It’s also among the easiest to make – the whole thing really only takes ten minutes. As simple as it is, though, make sure you have good fresh dashi stock on hand to really bring [...]
Ever since it’s warmed up in the Bay Area I’ve been craving vine-ripened tomatoes. After all, nothing spells sunshine like juicy, colorful tomatoes. And though they’re not in season yet, flavorful tomatoes are popping up in the market here and there (albeit not local ones). A word of advice: Don’t bother making this dish unless [...]
It’s only February, but I’ve had summer on my mind, and all the fresh dishes that go with it. The aptly-named summer rolls are one of my favorite things to eat in the warmer weather and with spring only a few weeks away, I’m making these early this year. These seafood summer rolls pack a [...]
The first time I cooked with tapioca pearls a few years ago, I ended up with a giant mess. I was trying to recreate boba tea, and I overcooked the small, translucent spheres and the whole thing dissolved into a gelatinous blob that adhered itself to the pot. After that experience, I stayed away from [...]