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My taste of soup for Oyako Don is slightly sweet from Mirin than usual Dashi, so that’s why I made a kicking anchovies’s side dish 🙂

Luckily one of the flower crabs had eggs, which is pleasant! Then after steaming, the crab meat was wrapped with Japanese mochi, Domyoji flour 道明寺粉. This savoury food is pretty formal and high-end traditional main dish, and is served in spring time. The soup is made of crab and kelp […]

Oops! My bad, I was too busy (lazy!) to skewer the fish fillet, so that’s why the fish is curly, however the scales are super crispy and tasty.

Today’s dish is a very summery food, so perfect for a warm day in Singapore. Shredded burdock which was simmered with conger eel in my original sauce marvellously worked for the subtle conger eel.

This dish is a very traditional and very summery Japanese food -Horse mackerel, marinated sour plum and Shiso leaves are typical combination in hot summer So, this is perfect for warm Singapore! 🙂Deliciousness is overloaded!

This my original Gyu Don sauce is the everything of our delicious Gyu Dion~!