My donabe bread turned out perfect in every way I hoped and dreamed 😛 My favorite no-knead bread recipe has been from Steamy Kitchen that I’ve been using for many years. The original recipe comes from The New York Times but Steam Kitchen’s adaption of the recipe has always worked out great for me. I…
The Springs – Arts District
The Springs in the Arts District of Downtown Los Angeles is both restaurant and wellness center. The restaurant serves ups vegetarian delights for lunch and dinner like the paella in the image above. One of my lunch time favorites being their nacho salad. If you’re looking for something a little lighter their tomato watermelon gazpacho…
Liang’s Kitchen – Monterey Park
Liang’s Kitchen makes a mean lamb soup. Incredibly good, tastes like homemade goodness. The lamb stew has 3 different kinds of noodles hidden in the broth. Fat noodles, a clear noodle, and a tofu type noodle which were all excellent. The lamb didn’t have a gamey taste and was incredibly mild and savory. The broth…
Jang Choong Dong – Koreatown
Koreatown Los Angeles has a lot ton of fantastic restaurants and this one is one of my favorites. Jang Choong Dong specializes in a dish called jokbal which is braised pigs foot. The pigs foot is cooked in a bunch of different spices including scallions, gingers, garlic, and rice wine to name a few. It’s…
LaoXi Noodle House – Arcadia
The food really does feel like home cooking. When I imagine being invited to someone’s home and they cook up some delicious home style Chinese cooking this is exactly what comes to mind. My friend and I ordered the cold jelly, cold noodle with sesame, meatball entree, and wife’s noodles. My favorite of the evening…
Dongchimi Guksu
Dongchimi Guksu is a perfect summer soup. It’s an ice-cold soup that will help cool you down and give you happy feelings all at the same time 🙂You make this by using Water Kimchi (dongchimi) mixed with water and noodles and that’s basically it! You can add any veggies you like. I like mine spicy…
Miso Pork Hot Pot
I used thin shabu cuts of pork, beef and julienned veggies in a donabe pot that I was gifted for my birthday. It’s the first time I used saikyo miso which is naturally sweet and light, not salty at all so you can use more of it. I also made my own dashi stock for…
Scallops and Crab Butter Rice
Scallops and Crab butter rice. Yummy! I modified the original recipe to my liking and converted the ml measurements to make it a little easier. Enjoy! Ingredients: 1 fresh crab – I used the meat from 1 dungeness crab. As small as I could find 6-8 Large Scallops 1/2 cup of sliced lotus root (optional if…
Beef and Mushroom Hot Pot
Beef and mushroom hot pot is a super delicious hot pot using sliced beefs and Japanese veggies and mushrooms. Start by adding in 2 quarts of water to your donabe. Throw in a piece of kombu and turn on the head to medium high. Once broth starts to boil add in all your veggies and…
White Pepper Rosemary Chicken
White pepper rosemary soy sauce chicken cooked in a tangine style donabe. Carrots, scallions, celery, leeks, and garlic cooked in butter. Usukuchi soy sauce, mirin, sake, and cayenne pepper are used for the sauce. Rosemary, soy sauce, and butter create a perfect umami-ness for a savory dish.
Seafood Donabe
Seafood Nabe is simple and delicious. You can use any seafood you like. I had some extra mushrooms and various veggies left over that I missed with large scallop, mussels, and fish cake. Getting my ingredients ready. I was going to add spam but didn’t have enough room. Place everything on a plate and start…
Bestia – Arts District
arts district restaurant in downtown Los Angeles
Baked Matsutake Mushrooms
When in season the Japanese grocery near my house has fresh matsutake mushrooms! It’s a real treat and they have a wonderful deep nutty flavor. I baked this guy in the oven with some butter, salt, and pepper, that’s all you need. They work great in soups, too.
Garlic Chives & Aburaage Donabe
Garlic chives are delicious, my first time trying them. A pork and beef nabe with taro, carrots, fried tofu and mushrooms in a beef stock and sake broth.