Mar 02, 2015 comments   

I promised to share two recipes earlier in the year and I’m finally getting around to it. These are both a combination of other recipes I’ve tweaked for my own tastes. For both I’m using a Le Creuset cast iron pot but any large pot should work, you may just need to adjust the heat level is all.

Please comment any questions even if you think it’s an obvious answer because I know what it feels like to suck at cooking.

Beef Sukiyaki


Serves 2~4 people

Sukiyaki Sauce

1/3 cup soy sauce
3 tablespoons sake
5 tablespoons sugar
3/4 cup water

Hot Pot Items

~14oz thinly sliced beef or pork
1 head of napa cabbage (cut into 2″ wide sections)
1 bunch of green onion (sliced diagonally into 1″ pieces)
1 bunch enoki mushrooms (cut from root)
6 small shiitake mushrooms (stems removed)
1 block grilled firm tofu sliced
1 pack yam noodles (shirataki)
1 tablespoon grape seed oil

1~2 cups cooked rice


Mix ingredients into a small pot. Stir well over high heat. Bring to a boil and immediately remove the pot from heat. You just want to burn off the alcohol from the sake. Set aside.

Hot Pot
Par boil noodles first. Place noodles in a pot and cover with cold water. Bring to a boil on high heat. Remove from heat and strain immediately. Set aside in cool water.

Add grape seed oil to pot over med-high heat. Slice or cube tofu and grill about 3 minutes per side. Set tofu aside when done.

Add green onions to pot and grill on med-high heat for ~1 minute. Then add ~1/2 of the meat. Add about 1/4 cup of the sukiyaki sauce and sauté the meat and onions until brown. Lower heat.

Add all other ingredients (to fit) into pot. Best to place the noodles away from any meat to prevent the meat from becoming tough.

Add remaining sukiyaki sauce, cover and cook over medium heat until ingredients are tender. Usually about 5 minutes.

Ready to eat!


- I always double the sauce amount for a second boil of remaining ingredients.

- Ready-made sukiyaki sauce exists. This recipe tastes exact to a brand I use sometimes but is cheaper.

- If you can’t buy sake there are other sauce recipes out there. Many using mirin. I’d suggest Googling them.

- I remove the pot after cooking everything for a few minutes. I set it on top a trivet in the middle of the table. The food continues to cook a little after being removed from the heat. Later I place it back onto the stove, add in more sauce and ingredients, and bring to a boil on high and bring it back to the table.

- Man if you got a tabletop electric or gas stove you’re set!

- I brown about 1/4 of the meat in the beginning but also add more meat when adding the other ingredients as well so I can have some meat well done & some just medium-rare.

- You can use white cabbage it just takes longer to cook, remains a bit tougher.

- Raw egg is often served with sukiyaki. I don’t really like eggs.

- The beef or pork might have “sukiyaki” or “shabu shabu” labeled on it but either way it has to be very thin! You might be able to request marbled sirloin cuts of beef to be sliced thinly at the butcher’s counter. Also go vegetarian, it’s just as good.

- Some sukiyaki beef packs come with the beef suet which you can use to grease the pot instead of grape seed or cooking oil.

Stove Top BBQ Ribs

Serves 2 people

- slab of pork ribs or beef short ribs (~2 lbs)
- 20oz bottle of ketchup
- 1 cup water
- 2 tablespoons yellow mustard
- 2 tablespoons worcestershire sauce
- 2 tablespoons liquid smoke (optional)
- 1/2 cup brown sugar
- 1/2 lemon squeezed
- 1 tablespoon minced garlic
- 1/2 onion sliced


Place sliced onions into pot and cook over medium-high until they begin to soften. Add all other ingredients and stir well. Cook over medium-high heat 5 minutes. Add ribs, bring sauce to a boil, lower heat to a simmer (low) and cover 90 minutes to 2 hours stirring about every 20 minutes to prevent the sauce from burning on the bottom. When the meat begins to fall off the bones, or internal temperature reaches 145F~160F remove from heat and ready to serve.


I season this to taste each time I make it. Sometimes I add more brown sugar or more water. I’ve also added white pepper powder for spice and honey for a sweeter taste. It’s pretty foolproof. You could actually just use a whole bottle of bottled BBQ sauce if you’d like!

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Making Whipped Cream

Jun 04, 2014 comments   

So the other day I saw on Instagram this parfait in a jar and was very, “Yes I have to do this.”

There’s an alfredo pasta dish I make weekly now that requires heavy whipping cream so basically I always have heavy whipping cream available now so I figured I could just make whipped cream since I had none on hand.

Remember I’m lazy and completely new at cooking. So I half-assed this recipe and it still turned out great. I feel like whipped cream is more simple than it’s made out to be. So many recipes act as if you need a $300 standing mixer and a lot of time but honestly I made mine within maybe 3 minutes using a hand whisk and small metal pot. Now I want to make it all the time with different flavors!

Whipped Cream


1 metal hand whisk
1 metal cooking pot
½ cup heavy whipping cream (cold)
1 Tbsp of sugar
1 tsp vanilla extract

*½ cup makes about 1 cup of whipped cream.


Mix everything into the cooking pot or a bowl. Mix with the whisk using quick but long folding motions. I tilt the pan a bit to the side so that I’m whipping in a oval shape rather than circular stirring motion.

Keep at it until the liquid thickens and creates peaks. You can see how “stiff the peaks” are by pulling the whisk up out of the mixture and seeing how the cream falls. Keep mixing until you have the consistency you want. You can keep it smooth and creamy or whip it until it’s fluffy and thick like Cool Whip.

You can chill the bowl and whisk a few minutes beforehand which helps create fluffier cream faster. Using a metal bowl, adding sugar in during mixing, and using an electric mixer are all steps that ensure a better outcome, however, having to do everything “just so” is such a cooking turn off for me especially if it’s not true. You can half ass it and still come up with a quick delicious addition for desserts or fruits.

I also made a Lavender Tea Latte flavor of cream using one of this instant latte mixes from Maxim. Turned out fantastic!

For a more in-depth recipe this whipped cream recipe from Martha Stewart is great.

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