Archive for the ‘recipe’ Category

Last night was the season premiere of LOST and I have to admit that I was very happy with what I saw. Last season was such a drag to watch and the only redemption in the whole year was the finale with the flashforwards. Without spoiling anything, the premiere continued on this flashforward trend and with that, has brought life back into the series. And boy did it need it. Manual labor cracking rocks? Locked in cages and tricked into having sexy time on camera for your doctor crush to see? It really did sound like some silly fantasy a girl has as a teen. Hot doctor/hot bad boy love triangle on a remote island. Oh yeah, baby, who didn’t wish for something like that when they were 13? I sure as hell did.

Okay now that I’ve got my schoolgirl fantasy confessions out of the way, we can move on to my lunch.

Last night Grandma J made Teriyaki Wasabi Salmon, a recipe which I actually remembered to ask her for this time! Woohoo! And even better, I have a picture of her to share with everyone. The majority of my bentos contain the food she so lovingly cooks for three families, so I think some credit is due. She protested the picture, but Mr. Pikko insists that under the surface she likes it. So if she meets us with a screech this afternoon, I’m so blaming it on him.

I’ve also decided to start referring to her as “Grandma J” because when I named the pic of her “MIL”, Mr. Pikko’s brain did some flipflops because it’s too close to “MILF”. Anyway, this is her! She’s holding up a cookbook on the page with the recipe for the salmon, which follows:

Teriyaki Wasabi Salmon

1. Drizzle salmon with Mr. Yoshida’s teriyaki sauce. (or other teriyaki sauce)
2. Spread mayo on top of salmon. If desired, mix some wasabi into the mayo.
3. Sprinkle Aji Nori furikake on top.
4. Place in microwave safe dish and microwave on high for 5 minutes. Check the salmon and if needed, cook for another 2-3 minutes.

Pretty quick, huh?? I am not a wasabi fan at all, but I tried the wasabi one (she makes with and without) and it tasted really great. It had the wasabi taste, but not the hotness. It’s a quick 10 minute recipe, give it a try! ^_^

I forgot to mention that my ear is still swollen. I’d done the Neosporin and it seemed to help, but then last night I was cleaning my puffy ear when I realized that I was cleaning it with eye makeup remover. GOOD JOB, ME!


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As I mentioned yesterday, I had Mochiko Chicken marinating. I’m going crazy with too much to do, so I’m going to keep today’s blog short and sweet. Recipe from Jean Watanabe Hee’s cook book, Hawaii’s Best Local Recipes:

2 lb boneless chicken thighs
4 Tb Mochiko flour
4 Tb cornstarch
4 Tb sugar
5 Tb soy sauce
2 garlic cloves, chopped
1 Tb sesame seeds
1/4 cup green onions, chopped
1/2 tsp salt
1/2 tsp grated ginger
2 eggs, beaten
oil for frying

Combine all ingredients except chicken and oil. Add chicken and marinate overnight or for at least 5 hours. Fry in oil until golden brown.

This tastes decent, but I wouldn’t know just how good it is because I made the mistake of frying this while working on the Allakhazam website last night. As a result I have a whole lot of “overly golden brown” mochiko chicken, hahaha!

I ate this already and despite my hopes, it still tastes charred. I put in a bit of rice, some carrot and celery sticks, and in the bottom layer I put cheese, grapes, and banana flowers. That’s all I have time for today! Bento orders were mailed out yesterday!

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Last night I made oyako donburi for dinner and Mr. Pikko classified it as an “overeating food”, which means he really loves it. It’s a fairly simple recipe and credit goes to my Mom for this one. She’s got some real winners and this one is definitely in her top 3.

I’ve packed with it a small amount of rice, which makes it about 1 point. The amount of sugar that goes into the entire dish is very little, so I don’t count it in my portion. The kamaboko doesn’t count for much either, but I’ll give it 1 point. Everything else is Core, so this is 2 points total.


2 boneless chicken breasts, cubed
1 small sweet or Maui onion, chopped
1 pink kamaboko, julienned
1/4 cup soy sauce (I use light)
1/4 cup mirin
1 tablespoon sugar
5 eggs, scrambled
Green onions, chopped (optional)

1. Fry chicken until half cooked and set aside in bowl.
2. Fry onions and kamaboko for 1/2 minute.
3. Add soy sauce, mirin, and sugar. Add chicken back to pan.
4. Simmer 5 minutes then add scrambled eggs. Let it simmer on low until eggs are cooked, stirring it gently if necessary. Serve over hot rice. Garnish with green onions.

Since Mr. Pikko will turn into a 2 year old and throws tantrums at the slightest sign of onions, I have to use onion powder and nix the green onions all together. I like the green onions because they add a lot of color to an otherwise very brownish looking dish. If he wasn’t on such an anti-onion crusade, I’d add them in before the eggs. Garnishing works well too though.

The box I used is the same one as the black bunny one I posted earlier (which I am now out of). I have two of these if anyone is interested. I also have two small tamagoyaki pans for $2.99 each. These exact same ones sell on eBay for like 10 dollars! I’ve added both items to the store today. And yes, I have that EXACT same pan in that auction. And yes, I bought it for $1.99.

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