I read about this Little Tokyo's hole in the wall place through "ellenzip.com' last month. It has intrigued my interest, so finally made the trip down to Little Tokyo after LAMC HSCF rehearsal last Saturday. Four of my students accompanied me down there and we were very quiet until we finished the food. It was that good! Good enough to shut off four teen chatter birds. Any Japanese ramen lovers out there? A must-try!
http://www.daikoku-ten.com/
Saturday, March 8, 2008
Saturday, February 16, 2008
쥐포조림
Sauce: soy sauce, powdered honey, agave syrup, garlic powder, sesame oil, sesame seed, white wine, water
cooking instruction:
1. mix the sauce ingredients together, all but syrup and sesame seed.
2. shred the dried fish, then place in a cooking pan & add the sauce.
3. boil in low heat until the sauce is thickened.
4. add the syrup and cook another 2 min.
5. sesame seed for garnish.
cooking instruction:
1. mix the sauce ingredients together, all but syrup and sesame seed.
2. shred the dried fish, then place in a cooking pan & add the sauce.
3. boil in low heat until the sauce is thickened.
4. add the syrup and cook another 2 min.
5. sesame seed for garnish.
Saturday, February 2, 2008
Roasted Dried Anchovy Recipe
I made some myul-chi-bok-kum today and it's awesome! Too bad I couldn't upload any pix. D-cam defect...sigh!
Anyway, after researching/readingg off the internet recipes all morning, I got my hands wet. The measurement used here are very authentic korean style, hence no cups, tbsp, etc. Sorry~
1. What you need: 2 handfuls of dried anchovies(medium size), olive oil, cactus honey powder, soy sauce, garlic powder, roasted whole sesame seeds, 1 jabanero chili(canned), agave syrup
2. Preparations:
a) clean the dried anchovies to rid any powdered or broken anchovies. Chop finely one Jabanero chili.
b) preheat the pan on low heat for 1 minute. Spead the olive oil just enough to cover the surface of the pan. continue preheat for another 3-4 minutes.
c) While preheating the pan, mix well honey powder, garlic powder and soy sauce in a bowl. Taste the sauce until it satisfies your palate. Make sure the sauce is enough to cover the anchovies when mixing.
d) in a preheat pan, add dried anchovies and lightly roast for 2-3 minutes. Empty into a bowl and put aside.
f) Pour the sauce mix into the pan and heat until lightly thickens.
g) Add the chopped Jabanero and roasted anchovies back into the pan and mix with a pair of wooden chopsticks until it's well mixed with the sauce-about 2 minutes.
h) To add the finishing touch, spread small amount of Agave syrup over the mixed anchovies. This will enhance the flavor as well as the shining finish to the dish.
Anyway, after researching/readingg off the internet recipes all morning, I got my hands wet. The measurement used here are very authentic korean style, hence no cups, tbsp, etc. Sorry~
1. What you need: 2 handfuls of dried anchovies(medium size), olive oil, cactus honey powder, soy sauce, garlic powder, roasted whole sesame seeds, 1 jabanero chili(canned), agave syrup
2. Preparations:
a) clean the dried anchovies to rid any powdered or broken anchovies. Chop finely one Jabanero chili.
b) preheat the pan on low heat for 1 minute. Spead the olive oil just enough to cover the surface of the pan. continue preheat for another 3-4 minutes.
c) While preheating the pan, mix well honey powder, garlic powder and soy sauce in a bowl. Taste the sauce until it satisfies your palate. Make sure the sauce is enough to cover the anchovies when mixing.
d) in a preheat pan, add dried anchovies and lightly roast for 2-3 minutes. Empty into a bowl and put aside.
f) Pour the sauce mix into the pan and heat until lightly thickens.
g) Add the chopped Jabanero and roasted anchovies back into the pan and mix with a pair of wooden chopsticks until it's well mixed with the sauce-about 2 minutes.
h) To add the finishing touch, spread small amount of Agave syrup over the mixed anchovies. This will enhance the flavor as well as the shining finish to the dish.
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