Ni Tamago

Couple months ago, we went to Orenchi in San Jose for ramen. The ramen they served came with a very flavorful soft-boiled egg. We all thought it was very good, so I had to find a recipe when we got home! And I found this recipe, which I immediately got excited about and made the yummy eggs the following Saturday. πŸ™‚

Believe it or not, these were pretty easy to make. They just take a lot of time, a lot of waiting time…

Ni Tamago (Adapted from Chubby Hubby)
4-6 Large Eggs
4 Cups Water
2 Cups Vinegar
3 Cups (or more) Ice
1 Cup Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 Cup Water
1/2 Cup Brown Sugar
10 Slices Ginger
1. Using a pin, poke a tiny hole into each egg. Bring 4 cups of water to a boil in a medium saucepan.
2. Carefully place eggs into boiling water, and boil for 7-8 minutes.
3. Prepare vinegar ice bath by simply combining vinegar and ice in a large bowl. Transfer the eggs directly from the boiling water into the ice bath, making sure they’re completely covered. Leave eggs in the ice bath for 3-4 hours.
4. Meanwhile, make marinade by combining light soy sauce, dark soy sauce, brown sugar snd ginger in a saucepan and bring to a boil. Cool to room temperature.
5. Remove eggs from ice bath and carefully peel the shells off the eggs. Place the eggs in marinade. Leave the eggs in the liquid for at least 3-5 hours, the longer you let it seep, the more flavorful it is.
6. Remove eggs from marinade and serve at room temperature.


Tanin Donburi

About two months ago, we had some thinly sliced pork butt from hot pot, so Steven suggested that I make Tanin Don with it. I was quite nervous about it because the last couple times I made Oyako Don – it was a failure. And it also doesn’t help that Mr. Steven was TOTALLY looking forward to this meal! I found a recipe online for Oyako Don and kinda used it as a basis for my final recipe.

Luckily, after I finished, and Steven tried it – it was a SUCCESS!!! πŸ™‚

It’s VERY easy to make and can be last minute assuming there is defrosted meat available. It works for all meats (or at least most). Usually, when I eat Tanin Don at a restaurant, it’s made of beef, so I’m actually not too sure if my version is actually called “Tanin Don.” I’ve seen it referred to as “Mamako Don” – but that was only one website so I’m not sure if that can be trusted. Feel free to correct me on the naming of this dish! πŸ™‚

Tanin Donburi (adapted from Oyako-don recipe from Kanako’s Kitchen)
Ingredients (3-4 Servings):
300 mL Water
2 Tbsp Soy Sauce
2 tsp Dashi (see picture)
2 Tbsp Sugar
1/4 Cup Mirin
1/2-1 tsp Salt
1 Small Onion – diced/sliced (or 1/2 Tbsp onion powder if you’re lazy)
350g Thinly-Sliced Pork Butt (or any other cut of pork/beef/chicken)
6 Eggs, beaten
4 Cups White Rice

1. Combine water, soy sauce, dash, sugar, mirin, and salt in a saucepan, and bring to a boil.
2. Add onions and cook until tender and soft. (This is when I remove the onions and just leave the broth, because I don’t eat onions but it adds good flavor to the dish.)
3. Add the meat and cook until fully cooked.
4. Add beaten eggs, stir gently to intertwine the meat and eggs. Bring to a boil, turn off the heat and cover until eggs are jiggly, but not overcooked.
5. Serve a scoop of mixture over hot, steamy rice. Add onions, additional broth, nori (roasted seaweed), if desired.


Teriyaki Steak over Rice

One day last week, I was craving rice, something Japanese-y. I texted Steven to see what he wanted for dinner and that I would cook. After a couple texts, we decided on a Teriyaki Steak over (more like on the side of) Rice. I didn’t really have to find a new recipe for this, I used my Ribeye Sandwich recipe for the steak and the Chicken Teriyaki recipe for the sauce (replace the “leftover” chicken broth with fresh-out-of-the-can chicken broth or water), and voila!, we have ourselves a yummy dinner! πŸ™‚

Japanese Style Cheesecake…again


Steven LOVES Japanese Style Cheesecake. If you’ve never tried it, you will have to. It combines the sponginess of a spongecake with just the right amount of cheesiness. It isn’t as rich as your typical cheesecake, and it’s not as smooth and creamy, but it’s light enough that you can have a whole one in one sitting (I’m not too sure if that’s too much of a good thing).


Since Steven loves this cake so much, I’ve tried making it many times, but I’ve never been able to make one that’s up to par. When I first started this blog, I posted the only semi-successful version of this cake. However, that was still far from acceptable. Recently, Tony of Tony & Karen (ι€šδΉ‹ε»šζˆΏ) posted a tried-and-true recipe for this spongy cheesy goodness. Tony claims that he fails 9 times out of 10 when baking a cake, and that if he can do it, anyone can. I consider myself pretty successful when it comes to cake-baking, so I had to give this almost fail-proof cake a try.

Tony’s version uses 125g Cream Cheese, but since Cream Cheese is usually sold in 8oz (226g) blocks, I decided to scale the recipe up so that I can use the whole block. It was kind of difficult to do this scaling because I’d have to multiply the recipe by 1.8. There were some things that just can’t easily be scaled like that…=_=

Japanese Style Cheesecake (adapted from Tony & Karen (ι€šδΉ‹ε»šζˆΏ))

1 8-oz Block of Cream Cheese (Divide into 4 pieces)
180mL Whole Milk
1/2 Stick Butter
6 Egg Yolks, whisked
45g Cake Flour
10g of Corn Starch (This is the original amount, I forgot to scale up this number…oops)
2 tsp Lemon Juice
6 Egg Whites
108g Sugar


  1. Bring a 1/2 pot of water to a boil in a 2 quart saucepan. In a glass/stainless steel bowl with an opening that is slightly bigger than the opening of the saucepan, add cream cheese & milk. Reduce heat to low and place bowl into the boiling water.
  2. Combine cream cheese and milk until melted and a creamy mixture if formed. Turn off heat and melt butter in cream cheese mixture, stirring to combine. Remove bowl from water. Set aside.
  3. With whisk attachment on stand (or hand) mixer, whisk egg whites until stiff, adding sugar in the process. Set aside.
  4. Once bowl that held the cream cheese mixture is cool to the touch, use a strainer to strain the egg yolks into the bowl. Fold in egg yolks.
  5. Add lemon juice. Sift in cake flour and corn starch in 1/3 at a time. Mixing until the powder disappears after each addition.
  6. Strain mixture through strainer 2-3 times to ensure a smooth mixture.
  7. Fold in egg whites until well combined.
  8. Line a 10-inch springform pan with parchment paper. Oil the sides of the pan and dust with sugar. Pour in final cake batter. Wrap the bottom and side of the pan with two layers of foil (this is to ensure that the water from the water bath (see next note) doesn’t seep in). Sit pan in a water bath and bake in a 285F oven for 1 hour. Toothpick/cake tester should come out “almost” clean when inserted.
  9. Increase the temperature to 355F and turn to the broiler setting. Broil for about 2 minutes to brown the top.
  10. Turn off oven and let cool overnight IN OVEN. Chill in refrigerator for a couple hours before serving.



When we checked on the cake the next morning, the bottom seemed a little wet still…:/ …and it’s not even because of the water from the water bath (no water seeped in…I was sooooo happy when I found the pan dry)…I’m not sure if Tony’s was wet, but the ones we’ve had before are usually fairly spongy. It might be because I put too much liquid because I doubled the egg instead of multiplying it by 1.8. I also forgot to scale up the corn starch (like I said above).

Steven still liked it though… He didn’t LOVE it, but he liked it. He liked the taste of it, but not necessarily the texture. I will DEFINITELY give this cake another go with minor adjustments. Can’t wait!! πŸ˜€

Teriyaki Chicken with Fried Rice

Steven was sick for the last two weeks (not including this week), so I’ve been eating (sort of) bland food with him. Sometime by the end of last week, I REALLY wanted food with some substance! I wanted chicken…Chicken…CHICKEN!!! So…when we went to Happy Valley…I ordered their Garlic Chicken Filet. It was alright…=_=…but what I REALLY wanted was MY Teriyaki Chicken. So…this past Sunday…when Steven told me he was feeling better…guess what I made…my Teriyaki Chicken!! πŸ˜€

This is pretty easy to make. I make the chicken the same way I do as the Stovetop Roast Chicken with Lemon-Garlic-Herb Sauce. Then I make the Teriyaki Sauce and drizzle it all over the place…on the chicken…on the rice…on any veggies you make on the side…etc etc…

Teriyaki Sauce (adapted from Cook’s Illustrated)

1/2 cup Soy Sauce
1/2 cup Sugar
1/2 bulb Garlic (original recipe calls for 1 clove…I usually multiply that by a million…:D…)
2-3 Tbsp Mirin
1/2 tsp corn starch
1/4 cup of the leftover chicken broth with fat removed

1. Mix together all ingredients. Cook over medium heat, stirring often, until thickened. (I usually cook this in the pan the chicken was made in…and incorporate all the food bits from the chicken…yumyum.)

It’s THAT easy!

Fried Rice (adapted from θ˜‡ Good)

8 cups Cooked Rice
8-10 eggs (I think an egg per cup of rice is good)
1 Tbsp Fish Sauce
2 Tbsp Soy Sauce

1. Whisk eggs and fish sauce together until egg whites and egg yolks become one. Heat 2 Tbsp oil.
2. Pour 1/2 of the egg mixture into the pan and scramble until almost done.
3. Pour in rice and stir fry a bit. Pour in the rest of the eggs and stir fry VIGOROUSLY until the rice no longer looks wet. If you do a good job, each individual grain of rice should be coated with egg…I didn’t do a good job…:P
4. Push the rice mixture into the center of the pan and pour in the soy sauce from the edge of the pan (so that it’ll slide down and “run into” the rice. Stir fry until the rice is dry. (Good fried rice should “bounce” from the pan…I don’t think mine did.)

Matcha Green Tea Daifuku & Chocolate Strawberry Daifuku

Mochi Mochi Mochi~~~

We were supposed to meet up with Miss Ma today, so I made some Mochis for her last night.

Matcha Green Tea Daifukus

and Chocolate Strawberry Daifukus

Matcha Green Tea Daifukus
1 Cup Glutinous Rice Flour
1/4 Cup Sugar
1/2 tsp Matcha Green Tea Powder
2/3 Cup Water
1 Cup Course Red Bean Paste
2 Tbsp Potato/Corn Starch (for dusting)

1. Mix Glutinous Rice Flour, Sugar, Matcha Green Tea Powder, and water together until smooth.
2. Pour in microwave safe bowl sprayed with non-stick cooking spray. Cover with wet paper towel. Microwave on high for 2 minutes.
3. Let cool until cool enough to handle.
4. While Mochi mixture cools, separate the red bean paste into 12 equal parts. Roll each part into a ball.
5. Take a 1-inch piece and flatten, using potato/corn starch to dust hands. Wrap a red bean paste ball into flattened mochi piece. Form into a ball. Set aside and continue with the next Mochi.

Chocolate Strawberry Daifukus
1 Cup Glutinous Rice Flour
1/4 Cup Sugar
1 tsp Cocoa Powder
2/3 Cup Water
1/2 Cup Strawberries, diced
1/2 Cup Semi-Sweet Chocolate Chips
1 Tbsp Potato/Corn Starch (for dusting)

1. Mix Glutinous Rice Flour, Sugar, 1/2 tsp Cocoa Powder, and water together until smooth.
2. Pour in microwave safe bowl sprayed with non-stick cooking spray. Cover with wet paper towel. Microwave on high for 2 minutes.
3. Let cool until cool enough to handle.
4. When Mochi is almost cooled, melt chocolate chips in a microwave safe bowl in microwave. Mix with strawberries.
5. Mix 1/2 tsp Cocoa Powder and potato/corn starch. Take a 1-inch piece and flatten, using cocoa powder and potato/corn start to dust hands. Wrap 2-3 pieces of chocolate covered strawberries into flattened mochi piece. Form into a ball. Set aside and continue with the next Mochi.

Daifuku (AKA Mochi)

Our friend Nancy posted a picture of her tray of Strawberry Mochis…
(Nancy Tao Copyright)…
I tried asking her for the recipe…but she refused!!!…so I had to find my own recipe and experiment with it…

I found this recipe online…
I guess it turned out ok…I haven’t really mastered how to make them round…so I will have to do more research…but I was pretty impressed with trial one…