I Am... How to Make: Tamagoyaki Recipe
I love tamagoyaki. Do you know it? Those little bricks of bright yellow rolled omelette on rice, wrapped with a nori belt? They're kind of unassuming, but tamagoyaki – which is means “egg grill” in Japanese – is an art. Good tamagoyaki should be solid, yet still layered, with no burnt parts. Mike likes to judge sushi restaurants by their saba/mackerel sushi, but I use tamago as my benchmark.
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I Am... The Right Way to Make Miso Soup
Have you ever wondered why your miso soup doesn't taste like the kind you get at your favorite Japanese restaurant? If you've been stirring miso paste into water hoping that it'll taste like the stuff you get with your sushi, then you've been doing it wrong.
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I Am... How to Cook Japanese Rice, No Rice Cooker Needed
If you don't have a rice cooker but have a craving for fluffy Japanese rice, you might be wondering, can it be done? The answer is yes! This is how to cook Japanese rice, no rice cooker needed.
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I Am... Small Batch Japanese Cotton Cheesecake
Cheesecake monster strikes again! Guys, I made another cheesecake and again, I've almost eaten the whole thing. Thank goodness for small batch things! I made this bad boy on Friday and as I'm writing this, it's Saturday and it's basically 75% gone. Mike had 1 slice and I had the other 3 and a half slices and there's just one lonely slice, plus a half slice left. This is MADNESS! But this cheesecake is so fluffy and light and good, it's kind of like eating air so maybe the calories don't count?!
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I Am... Teishoku Breakfast: How to Make a Traditional Japanese Breakfast Set
One of my all time favorite things in Japan is a traditional breakfast – the kind that includes a bowl of rice and miso soup. There's something so comforting about starting the day with a hearty yet healthy warming meal. You can find these kinds of breakfast sets at lots of different kinds of restaurants in Japan, from the more affordable (Ootoya) to the very luxe.
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I Am... 9 Recipes to Cook in March
It's almost Spring and that means all the green things! If you're looking for what's in season in March, here it is: avocado, broccoli, Brussels sprouts, and cauliflower. There are a bunch more too – winter citrus is still prime time and peas and radishes are starting to pop up too. I focused on the extra green guys to keep in line with St. Patrick's Day :) Anyway, here are 9 recipes to cook in March!
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I Am... 15 Minute Miso Coconut Chicken Ramen Recipe
Guess who's back, back again? 15 minute ramen is back, call a friend! I'm back again with another 15 minute ramen – I'm on a 15 minute ramen roll and I don't think I ever want to stop. I mean why would I want to when I get to eat miso coconut chicken ramen?
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I Am... Crispy Oven Baked Buffalo Tofu Bites
Buffalo buffalo buffalo buffalo buffalo buffalo tofu bites! If you love tofu and you love buffalo wings, this recipe is for you. Heck, if you just like tofu, this recipe is for you.
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I Am... California Roll Avocado Toast
I'm an avocado toast lover. Give me ALL the insane $12 avo toasts out there! Just kidding! I don't think you should ever pay top dollar for avocado toast when you can make it at home so easily. My favorite way is simple: very toasted good quality sourdough, perfectly ripe avocado (can be smashed or sliced), flaky sea salt and plenty of black pepper. Sometimes I do chili flakes too and if I'm feeling decadent, I'll drizzle on some good olive oil.
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I Am... Garlic Bread Grilled Cheese
Oh hello. It's me, Garlic Bread Grilled Cheese. You know, the love child of Garlic Bread and Grilled Cheese. Like the two things you love most in the world, combined into one.
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I Am... How to Make Easy Garlic Butter Naan
Naan has to be the easiest bread to make. It's so simple and satisfying. I love it with curry, I love it with dal, I love it just by itself but I especially love it when it's been brushed with a generous amount of garlic butter.
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I Am... The Easiest 7 Ingredient Chicken Tikka Masala Recipe
Chicken Tikka Masala sounds like an Indian dish, but it’s actually a British dish created by an Indian person living in Britain, with the spice dialed down to something more suitable for the British palate and its proven to be the most popular dish in Britain since it was invented. Chicken Tikka means cubes of chicken, and cubes of chicken are delicious in all their forms, but especially as chicken tikka masala (CTM, for short). It’s tomato-ey, mild, satisfying, and much easier to put together than its more authentic and popular (on this side of the pond) cousin, butter chicken. This is probably the easiest recipe you’ll ever find for a proper CTM. Cooking Notes This recipe uses commercial curry powder. Every mix is different, but generally they are all coriander, turmeric, and other spices you’ll find on most Indian ingredient lists. Unless you know enough about Indian food to toast and grind your own spices and make your own garam masala, commercial curry powder is just fine. Besides, this is dinner & chill, not dinner & mortar & pestle. Pick the nice one from the organic aisle or the cheap one from the Indian/Asian/Mexican aisle, depending on your preferences. What do you need? A pot with a lid, an oven, and a rack that fits in a tray that fits in your oven. A garlic press will make life great. How do you serve it? Serve with naan and basmati rice.
The Easiest Chicken Tikka Masala Recipe Serves 21. In a medium sized bowl, make a marinade with 1 tablespoon of the curry powder, 2 cloves of garlic, the lemon juice, 1 tablespoon of oil, and 2 tablespoons of yogurt. Mix well and set aside. 2. Cube your chicken and pierce each one in the center with the tip of your knife. 3. Season the chicken and then mix into the marinade. Cover and marinade for 20 minutes to 2 hours on the countertop. 4. Make the sauce by frying the diced onions and remaining crushed garlic in 1 tablespoon of oil over low heat. When the onions and garlic are soft and brown (about 5 minutes), add 2 tablespoons (mild) or 3 tablespoons (spicy) curry powder and yogurt and fry for a few more minutes. Add the passata and 1 cup water, stir well, and season. Simmer on low until you are ready to serve. If you like your chicken tikka masala on the sweeter side, add a teaspoon or two of sugar at this point. 5. Broil your chicken on a rack in foil lined tray for 20 minutes at 500ºF, then flip and broil for another 10. 6. Add the chicken plus any roasting juices to the sauce and toss.
- 3-4 tbsp curry powder
- 8 cloves garlic, crushed
- juice of 1 lemon
- 1/2 cup + 2 tablespoons yogurt (greek preferred)
- 2lbs boneless/skinless chicken thighs
- 1 small onion, diced
- 1 1/2 cups tomato sauce/passata
