Tag Archives: Quick & Easy 30 minutes Recipe

Okonomiyaki – Japanese Pancake

Okonomiyaki-the Japanese Pancake

As the name suggests, okonomi means your favorite in Japanese.  You can customize the pancake with your favorite ingredients.  I added my favorite corns with extra cabbages and Katsuobushi.  🙂


  • 1 pack (100g) Okonomiyaki Flour
  • 2/3 cup of dashi
  • 2 eggs
  • 1/2 lb chicken thigh, cut into bite-size piece
  • 4 cups of Cabbages, cut into strips
  • 1/2 cup of corns
  • 1 onion, cut into strips
  • 2 stalks of scaillion, thinly sliced
  • 2 tablespoons Beni Shoga (Pickled Ginger)
  • Kewpie Mayonnaise
  • Okonomiyaki Sauce
  • Katsuobushi (Bonito Flakes)


  1. Marinated the chicken with 2 tbs of soy sauce, 1/2 tbs sugar or mirin, 1 tbs of sesame oil, 1/2 tbs of corn starch
  2. In a bowl, whisk flour, egg and water until smooth, without overmixing
  3. Add cabbages, onion, corns, marinated chicken and 1 tbs beni shoga to the batter.  Mix well.
  4. In a saucepan or griddle, turn to high and pour the mixture and form pancakes.
  5. Turn the heat to medium and cook for 5 minute, then flip over the pancake and cook for 5 minute or until the pancake is firm and well browned.
  6. Remove from pan, drizzle with Kewpie mayonnaise, okonomiyaki sauce, sprinkle with Katsuobushi and 1 tbs Beni Shoga

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Hijiki with Carrot

If you like seaweed salad, this is another kind of sea vegetables you can try.  A healthy side dish that’s low in calories and rich in fiber.



  • 1/2 cup dried hijiki
  • 1 tablespoon of carrot, shredded
  • 1/2 cup of water or dashi*
  • 1.5 tablespoons of soy sauce
  • 2 tablespoons of honey or mirin
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sesame seeds


  1. Rinse Hijiki and soak in warm water for 15 minutes, drained.
  2. In a saucepan, heat up sesame oil, add carrot and cook until softened (turn heat to medium)
  3. Stir in Hijiki, soy sauce, honey and water until all liquid evaporates
  4. Sprinkle sesame seeds and serve cold


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高升排骨 Spicy Braised Pork Ribs

This is a recipe from a Chinese New Year cooking contest website.  It is a new way to cook the traditional Chinese Braised Pork Ribs using Korean pepper paste.  The spicy sauce brings both taste and an appetizing color to the dish.


  • 1 lb of spare ribs
  • 1/2 lb of choy sum
  • 2 cloves of garlic, finely chopped
  • 3 slices of ginger
  • 3 tablespoons of Korean Spicy Pepper Paste
  • 2 tablespoons of Ketchup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of white vinegar
  • 1/2 can of chicken stock


  1. Bring a pot of water to a boil, add spare ribs and drain the water out immediately.  Set aside.
  2. In a saucepan with oil, stir in ginger and garlic, add spare ribs.  Pan fry for 5 mins.
  3. Add pepper paste, ketchup, soy sauce, sugar, white vinegar and chicken stock.  Cover and bring it to boil.  Lower the heat and simmer for 15 min or until sauce thickens.
  4. Meanwhile, bring a pot of water to a boil and add choy sum.  Cover for a few minutes.
  5. Place choy sum on the plate and add spare rib on top.
  6. Sprinkle sesame for garnish.

Note:   Cooking the spare rib in hot boiling water will remove the frozen taste and some fats from the spare ribs.

Related Post:

高升排骨 Braised Pork Ribs


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Spicy Mentaiko (Spicy Cod Roe) Spaghetti with onsen egg

In NY, there are a few Japanese Italian restaurant that serve Spicy Mentaiko Pasta, but I love to make this at home so I can add extra mentaiko with an extra large onsen egg.  My favorite pasta of all time  and it’s so easy to make!!



Spicy Mentaiko Spaghetti


  • 1/2 box of spaghetti
  • 2 sacks of spicy cod roe
  • 1 onion, diced
  • 1 Tablespoon of butter
  • 1/4 sheet of Nori (dried seaweed), cut into thin strips


  1. Cook the pasta in a large pot of boiling salted water, until al dente.  Drain well.
  2. Cook and stir onion in saucepan until cooked through
  3. Using a spoon, scrap out the roe.
  4. Heat butter in microwave until melted and let it cool down.
  5. In a bowl,  mix butter with spicy roe and onions.
  6. Add the spagetti to the bowl and mix with roe.
  7. Sprinkle nori and add onsen egg on top!

For the Onsen Tamago/Hotspring Egg:

The standard recipe would be to boil the egg at 158 to 167  degree F for 30 to 45 minute with dashi and other ingredients.  But here is a simpler way to do this in 9 minutes.


  1. Place extra large egg with cold tap water in pot, with enough water covering the entire egg if you’re using a smaller pot, or covering half the egg if using a larger pot.
  2. High heat for 9 minutes

Note:   This requires experimentation due to the variables  – strength of the stove, pot size, egg size, temperature of tap water.  Basically you want to keep everything constant except the cooking time until you get it right.  Have fun!!


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