Ebi Chill

This was my first time to make Ebi Chill! And I find how easy and simple to make and absolutely delicious when you buy already peeled and deveined shrimp.

Ingredients: 4 servings

  • 450g (1lb) large shrimp peeled, deveined
  • 2 tsp tobanjan paste (Chinese Chill paste)
  • 2 garlic cloves minced
  • ¼ cup onion finely chopped

For marinade:

  • 1/4 tsp salt
  • 1 tbsp sake
  • 2 tsp fresh ginger juice

For Sauce;

  • 4 tbsp water
  • 1 tbsp soy sauce
  • 3 tbsp ketchup
  • 1 tbsp sugar
  • ½ tbsp. corn Starch

vegetable oil for frying
Sesame oil

  1. Rinse the shrimp and pat dry with paper towels.
  2. In a small bowl, add the shrimp, salt, sake and ginger juice and mix and set aside for 10 minutes.
  3. Mix water, soy sauce, ketchup, sugar and corn starch in a small bowl and set aside.
  4. Heat a tablespoon cooking oil in a frying pan on medium heat, add garlic and onion. Stir fry for a few minutes. Add the tobanjan and stir frequently for 3-4 minutes.
  5. Add the shrimp in the pan and cook just until the shrimp turn pink for about 3 minutes.
  6. Add Sauce mixture in the pan and cook until the sauce thickened. Add a splash of sesame oil and gently mix.
  7. Serve immediately with cooked rice and salad or side dishes.


Do you like Pocky? My favorite one is Matcha Pocky!

Interesting article from The Washington Post:

South Korea and Japan fight over a group of guano-covered rocky islets in the sea between them. They argue over their recollections of history in the first half of the 20th century, when Japan colonized the Korean Peninsula.

Now, they’re arguing over pretzel sticks dipped in chocolate.

Today, Nov. 11, is Pepero Day. Well, it is if you’re in South Korea. If you’re in Japan, it’s Pocky Day.
Not letting any commercial opportunity slip by, food companies in both countries have turned 11/11 — a date marked by four long lines — into a celebration of their respective long and skinny snacks.
And, as with so many issues between them, there’s a dispute about who “owns” the day, something that has escalated as each company promotes its product in the other country — and farther afield in Asia.

In Japan, Pepero has gained popularity thanks to the “Korean wave” of films and music. In South Korea, Japanese products are still widely considered more high-end than homemade ones.
The fight says much about the similarities, as well as the antagonism, between the two countries.
Some background: There is no doubt that the treat originated in Japan.
Ezaki Glico, the Japanese confectionery company, brought out Pocky in 1966, promoting it as a “snack with a handle,” as the chocolate doesn’t extend all the way to the bottom. The name Pocky represents the snapping sound made while eating it — pokkin pokkin — to the Japanese ear, the company’s Web site says.
Lotte Confectionery, a South Korean food company, started making a strikingly similar product — while denying it had copied Pocky — called Pepero in 1983.

But the dispute arises over who commercialized 11/11 first. Lotte presents this as an organic event that began in the mid-1990s when middle-school girls in South Korea started exchanging Peperos, promising each other that they would become as skinny as the sticks. It took off. Now, sales from the Pepero Day season, which extends from September to November, account for as much as half of Lotte’s annual Pepero sales, according to Yonhap News.

This year, consumers are expected to spend up to 20 percent more for the day, as it falls one day before the College Scholastic Ability Test, Hankook Ilbo reports.
In Japan, Nov. 11 is officially known as Pocky and Pretz Day, including its plainer, non-candied pretzel cousin Pretz, since about 1999.

Glico has emphasized the originality of its Pocky snack, particularly through social media marketing. In 2012, it set a Guinness World Record for the most-tweeted brand name in a 24-hour period. There’s a Pocky-themed dance contest with J Soul Brothers, a music group, and a festival in Osaka, in collaboration with Tsutenkaku, the landmark tower.

As Nov. 11 dawned in Asia, both companies launched social media campaigns. People, both ordinary and famous, posted photos of themselves celebrating with the stick snacks.
Seems everyone can agree on one thing: Chocolate-covered pretzels are delicious. And that, if nothing else, is a marketing triumph.

Hearty miso soup with Kabocha squash

This is one of my favorite miso soups in the fall so as my sons. Using Kabocha, Japanese squash is the key to make this hearty, sweet and so yummy miso soup.

what you need;4 servings

  • 4-5 cups dashi stock
  • 1/4 kabocha squash about 450g
  • 2-3 tbsp miso paste

How to;

  1. Cut kabocha into bite-sized pieces about 1 x 2 cm.
  2. Place the dashi stock in a small pot and bring to a boil. Add kabocha and and cook until tender about 5-7 minutes.
  3. Add 2-3 tbsp of miso paste and serve.


Chicken Cuisine  鶏料理 瀬戸

If you have a chance to visit Kyoto, Japan, you MUST try chicken dishes at 鶏料理 瀬戸, Seto.

Seto is Michelin star restaurant specializes chicken dishes and I am so proud to say that I used to work here 25 years ago. My girlfriend’s mother owns the restaurant. I learned how beautiful and tasteful simple dishes can be created by using freshest and locally grown ingredients and Omotenashi, Japanese way of hospitality here.

Seto is located in a suburb of Kyoto, beautiful Kurama surrounded by mountains.

At Seto, they serve only course menu, starting off with a couple of small dishes usually using lots of their home grown vegetables and then chicken Aburi Sashimi (Chicken sashimi lightly charcoal grilled), yes I am not kidding, they serve chicken sashimi. They raise their own chicken right at their backyard and they are so fresh, chicken liver tastes like Sea Urchin. The main course is chicken sukiyaki (chicken, some vegetables simply cooked with sake, soy sauce and brown sugar.)

I was visiting my family and friends last week and had an opportunity to stop by at Seto. I was so happy to see Okamisan owner (my girlfriend mom) here, same as twenty five years ago.

I have found a couple of articles about Seto and their dishes, so here it is.




336 Shizuichiichiharacho Sakyo-ku Kyoto Kyoto

Phone: 075-741-2667

PIC_4374 PIC_4376 PIC_4373

Cucumber, tomato and shiso salad

This is a so simple and refreshing salad using just cucumber, tomato and shiso leaves! You can add avocado, even sashimi grade tuna or salmon as well. Nice appetizer to serve in a little shooter!

What you need; 1 serving

  • A half tomato cut up small pieces
  • One Persian cucumber cut up small pieces
  • Two shiso leaves cut up thinly
  • 3/4 tablespoon ponzu sauce

How to;

  1. Arrange cut up tomato and cucumber in a pretty glass and add ¾ table soon ponzu sauce over
  2. Arrange shiso leave and serve immediately.


Pork & Tofu Stir Fry with Kimchi

Kimchi is a traditional fermented Korean pickles using daikon radish, sui choy baggage sometimes cucumber with lots of hot pepper and other yummy ingredients and they are so so good for you and I love them. My Kirean friend sometimes bring me home made kimchi which she makes with her mom and they are so fresh and not so salty compare to store bought.

This pork and tofu stir fry is so simple and you can whip this up with not time! You can use carrots, broccoli and other vegetables instead of cabbage and onion if you like.

What you need; 4-6 servings

  • 250g of ground pork
  • 350g of Medium Tofu
  • 200g of Kimchi
  • 150-200g Cabbage, chopped
  • 1 onion, chopped
  • 1 tablespoon Cooking Oil
  • 1 tablespoon Low sodium soy sauce
  • ¼ tsp salt or more to taste
  • Cooked rice

How to;

  1. Place tofu in a cutting board, add some weight (plate with a can of beans works well), and let the tofu drain for about 30 minutes. Cut tofu into thin strips about 1cm square and 5 cm long. Set aside.
  2. Heat oil in a frying pan on low-medium heat, add tofu and stir fry carefully not to break tofu until tofu is golden brown about 10 minutes and set aside.
  3. Add the ground pork in a same frying pan and break up the chunks of meat and stir fry until no longer pink.
  4. Add onion and stir fry for 3-4 minutes, add cabbage and add salt and stir fry until they are done, but still crunchy.
  5. Add Kimchi and pork and mix.
  6. Add soy sauce and serve immediately with cooked rice.

Kimchi 1