So soft, fresh, sweet and yum!
First things first, Agebitashi means “deep fried” in Japanese. So this is actually a Yakimashita Nasu (Baked eggplant) but soaked into the traditional Agebitashi eggplant sauce. I wanted to make a healthier alternative to one of my favorite Japanese dishes by changing the process from deep fried to baked. The baking option stops the oil […]
This being an LA Blog, one must pay tribute early on to Roy Choi, the man who invented Korean-Mexican food and gourmet food trucks -all at once- with the creation of Kogi. This recipe is one you can make with minimum fuss, although it does take planning. One, you need to go to the Korean Market […]
This is an easy to make party and picnic friendly recipe, which can just as easily be used for a normal homemade meal. Can be made under 30 minutes. I even saved you from cutting up the tomatoes by using the cherries kind. I decided to create this because my son’s friend is a picky eater, […]