Thursday, September 30, 2010

Dessert at Hirozen

After a typical delicious meal at Hirozen, I found myself in shock over the dessert menu. They had Yokan!! This brings me back to when I lived in Japan. Yokan is made from red bean and comes in a jiggly jellied form. There's so many different varieties of Yokan.

The one at Hirozen came with a side of tapioka pudding.

8385 Beverly Blvd.


If you should ever find yourself in a club in Koreatown, You will likely stumble across a fruit plate. If there's one thing I know about Koreans (being that I'm Korean), we love two things when we go out: fruit plates and Crown Royal. I'm still perplexed as to why us Koreans love this Canadian import so much. I apologize for the bad photo. I was probably 10 drinks in at this point.

Bottega Louie

Their food is great and reasonably priced given the location and ambience. But what I really want to talk about is the ice cube in my Dewars. It's 1 big cubic ice cube. It's simple physics: less surface area means the ice will melt slower. More bars should adapt this method. Perfect for scotch and whiskey.

Pizzeria Mozza

Finally had a chance to dine at Pizzeria Mozza. What's everyone gauge when it comes to good pizza? Is it the sauce? The cheese? The crust? I'm a big fan of good chewy and thin crusts.

We tried a few interesting pizzas, one with anchovies (more people should like anchovies), and one with egg, bacon, and yukon gold potatoes. But the real winner was the caprese insalate.

Pizzeria Mozza
641 N. Highland Avenue

New iPhone!

I'm terribly sorry for not posting for an entire 9 months. That's all going to change. I now have an iPhone 4 which has been capturing some great quality photos.

Monday, January 25, 2010


I made a simple appetizer using two different mushrooms: Enoki and King Oyster.

King Oysters are very meaty mushrooms. I sliced them in half and sauteed them in butter.

I also sauteed some Enoki mushrooms. The Enokis take a lot less time to cook. I typically like to put them in my miso soup.

I lightly drizzled the mushrooms with soy sauce and Yuzu juice at the very end. Yuzu's fragrance and acidity balances out nicely with the soy sauce and butter.

We hear the term Umami a lot these days. I often associate the flavor of mushrooms to have an umami quality.

Obama Water

I had to show you all this bottle of water I recently purchased. I guess it's not as strange as it seems, since we're all so captivated by the next hip bottle of water. How often have we been captivated by a bottle of water because it's been filtered 50 times or because it's been melted down from the French Alps? The marketing geniuses certainly won me over.

Monday, January 11, 2010

Kimchi Tuna Melt

Inspired by an item from the Kogi truck, I made my own version of their Kimchi Tuna Melt. Mine was on thick Japanese white toast with a simple tuna salad. The cheese is a Kraft American cheese (not too fancy, I know, but it melts so well). The kimchi relish I made is chopped kimchi, a dash of brown sugar (balances out the sour of the kimchi), and sesame oil. Grill the bread on a skillet with butter.

I apologize for the lack of updates

A ton of updates coming, including a Ludo Bites post. I vow to carry my camera with me at all times.

Bacon Wrapped Scallops

I'll say this a million times: everything tastes good wrapped in bacon. The key to cooking this is using a broiler at a high temperature and letting the bacon crisp up quickly without overcooking the scallop. No salt necessary as the bacon provides plenty of salt. I placed them on a drizzle of Sriracha for heat.

Kentucky Grilled Chicken

I remember the plethora of Kentucky Fried Chicken locations in Japan when I was growing up. KFC to me was always the standard in which I measured all other fried chickens. Say what you will about the KFC chicken, but to me, I take comfort in knowing that when I yearn for fried chicken (usually about once a month), there's a reliable drive-thru ready to serve me with the most consistent chicken.

I was shocked to find that the marketing people came up with a grilled chicken. The first batch of commercials featured Sandra Lee (who by the way is the perfect combination of beauty and culinary skills). If this new grilled chicken was alright by Sandra Lee, I was going to have to try it.

I went online to check out the ingredients. I was shocked to find among the ingredients: MSG, rendered beef fat (??), and anticaking agents. The grilled variety is definitely less caloric and fatty by a considerable margin, but if I'm going to KFC, I'm going all out and throwing nutritional figures out the door.

Overall, I'd say the grilled chicken was ok, but the only thing I would ever have at KFC is the original recipe chicken.