Sweet Potato Hash

It's been a while since I've been able to post a nice recipe. Life has gotten busier and busier, and needless to say, the creative juices flow a little less these days. I've been getting involved with Appa's a local sushi pop up, which has taken some time. I love getting to reach the locals, and I hope that I'll be able to continue to churn out fun recipes for everyone to read!

I think summertime goes hand in hand with clean eating. A few weeks back, I whipped up this delicious breakfast for my friend Grace when she stayed the night. I had planned to make regular hash browns, but I opened the drawer and saw a sweet potato, so I gave it a shot.

This hash is sweet with a herbal kick. I love the cinnamon and curry powder matched with the rosemary. It's beautifully fragrant and complex while maintaining familiarity. The flavor is deep and complex, while tasting clean, healthy, and hearty.

Sweet Potato Hash (Serves 2)
1 Sweet Potato

1/2 Onion 

3 strips Bacon

1/8 tsp Cinnamon

1/8 tsp Curry Powder

2 small sprigs Rosemary

1/4 tsp Salt

1/4 tsp Garlic Powder 

1/8 tsp Pepper

1 tbsp Butter

1 tbsp Honey

Handful of Greens (spinach and baby kale)

2 Eggs 

1. Rinse and peel the sweet potato. Then, use a mandolin with the shredder insert to shred the sweet potato. If you don't have a mandolin, you can cut the potato into a small dice. It will take slightly longer to cook this way.
2. Peel and chop the half of the onion to a small dice
3. Heat a skillet or medium sized frying pan and add the bacon. Allow it to cook. Then, remove the bacon from the pan and chop into small pieces.
4. Without draining the pan, add the sweet potato and onion and bacon to the pan. Allow to begin heating, and sprinkle in the spices and herbs.
5. As the potato begins to soften, add the butter to prevent any sticking, followed by the honey.
6. Add the greens to the pan and toss them until they are wilted.
7. Reduce the heat to medium-low. Move the sweet potatoes to create two wells in the pan.
8. Break the eggs into the wells and cover the pan.
9. Once the egg whites have cooked while the yolk is still runny, remove the cover and take the pan off of the heat.
10. Serve immediately.

I love pouring a little hot sauce over the top of this hash and breaking the egg yolk to let it mix in. The steamed egg is soft and pillowy on the top, while the bottom of the egg gets a beautiful crisp. It's the perfect morning pick me up.

The greens add some additional nutrients. I love spinach and baby kale, and they both go excellently with the potatoes. All in all, it's not a breakfast you should make every day, but it's a great way to make your guilty pleasure hash browns a little better for you, without sacrificing flavor! 

Butter Chicken Miso Ramen

Ramen is really one of the most amazing things ever created. Yes, the instant stuff is good, but the homemade ramen is even more amazing. There's just something about homemade broth that makes it extra special. Some miso adds depth, while butter adds richness. All this topped with a soft boiled egg makes for an amazing meal.

Unfortunately, when I made this, I didn't have ramen noodles. I prefer to use the frozen or refrigerated noodles for this. I couldn't find it, so I resorted to dry egg noodles. Unfortunately, I chose some that were on the thin side. It was still delicious, but some fresh ramen noodles would have been best. I recommend splurging on the good stuff, not the instant noodle. I am planning on making ramen noodles at some point, but haven't found the time yet. I'll let you all know whether or not it's worth the time.

 

We all love instant ramen, but this recipe is something great. Even though it does take some serious time, it is another league or noodles. I highly recommend taking the time, at least once. I made this for myself when I was sick (I know, a bold move for being sick), and it was the most comforting thing I could have eaten. The best part was that I didn't have to leave home to eat it. 

Butter Chicken Miso Ramen (serves 4)
1 Chicken Breast
6 cups Water
1/2 tsp Salt
2 tbsp Garlic
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sesame Oil
2 tbsp Miso
4 bunches Frozen Ramen Noodles
2 Bok Choy
1 can Corn
4 Eggs
2 tbsp Butter 
Scallion

1. Boil chicken breast in a medium-large pot with water, salt, and garlic. Once it comes to a boil, let it simmer covered for 4 hours. Add water as needed to replace the evaporated water.
2. As the broth boils, use a small strainer or a spoon to strain out the foam that forms so that you can have a smooth, clear broth.
3. After the stock has cooked, remove the chicken and allow to cool. Do not get rid of the broth. Then, use your hands to shred the chicken. Lightly salt and set aside.
4. Add the soy sauce, mirin, sesame oil, and miso to the broth. Allow to boil and incorporate to a smooth soup. Keep hot.
5. In another pot, cook the ramen noodles until tender. Strain and cool slightly by rinsing the noodles. Separate into bowls.
6. Boil water in a pot. Once it boils, add the eggs into the pot gently. Allow to cook for 5 minutes. 
7. While you wait for your eggs, rinse and chop up bok choy. In a small saute pan, cook until just slightly tender.
8. Once the eggs are cooked, cool them quickly in cold water. Peel the eggs and set aside. Be very gentle, the yolk will be soft and runny, so you want to make sure you don't break the egg.
9. Pour your hot broth over the noodles. Add your bok choy, chicken, a big spoonful of corn, and a slice of butter. Top the bowl with your egg.
10. Garnish with scallion and sesame seeds and serve immediately.

This may not be a lazy day, quick recipe, but it's worth the work! The other great part of this recipe, is that it's affordable. I had most of this already in my house, and one chicken breast can feed the family. It's a simple grocery trip, with great results. I hope you can enjoy it as much as I did!

Southern Style Sausage Gravy

I wasn't a huge fan of sausage gravy until I went to a brunch place in Atlanta called Homegrown a couple of years ago. If you're local, you should definitely head there. They have this decadent platter with a flaky biscuit, crispy fried chicken, and a generous portion of this heavenly gravy. It actually sounds like a near-disaster for me, with all those things touching (if you don't know me, I am not a fan of food touching if they're not supposed to be). But, once I tried it, I realized that you really can't have a chicken biscuit without some sausage gravy.

Now, I dont really understand how biscuits can be served alone. I can't imagine a biscuit without gravy... It may be a southern thing, but it is so delightful, and anyone who hasn't tried it is missing out. It's not the most appetizing or pretty thing, since it's gravy with sausage chunks, but it completes any brunch.

I had to make it a priority to try creating this treat! Lucky for me and you, sausage gravy is extremely easy to make at home!

Sausage Gravy (makes about 1 qt)
5 oz Ground Pork Sausage
3 tbsp Flour
1 cup Milk
2 tbsp Maple Syrup
Salt
Pepper

1. In a frying pan or cast iron skillet, brown the sausage. Cook about 90% of the way.
2. Add the flour to the sausage that has browned, and then add the milk.
3. Allow the mixture to thicken slightly. Then, add maple syrup and salt and pepper to taste.
4. Mix thoroughly and remove from the heat.
5. You can serve immediately, or store in the fridge for up to a week.

I love to have this gravy with a biscuit (recipe here) and a perfect sunny side egg (recipe here). You really have to try this. The runny yolks and gravy make for the richest breakfast you can enjoy in the south!

Korean Bean Sprouts and a Perfect Egg

If you've ever eaten at a Korean restaurant, you were probably served lots of side dishes to accompany the meal. One of my favorite Korean side dishes is a bean sprout dish, or 콩나물 무침. I remember sitting with my mom picking off the roots of the sprouts so that she could cook them. It's not essential to pull off the roots- it just makes the dish look prettier. 

I was picky when I was little. There was a number of things I didn't like... and the list of things that I did like was probably shorter that the list of things I didn't like to eat. I loved this dish, but I didn't like the little bean at the top. I plucked off the yellow bean and gave it to my brother, who was far less picky. Since then, I've grown to enjoy the whole sprout, even the little yellow bean. What they say about taste buds changing every 7 years seems to be true, at least for me. 

Korean Bean Sprouts
1 bag of Soybean Sprouts (with the yellow head)
2 cups of Water
1 tsp Salt
1 clove Minced Garlic


1 tsp Salt
1/4 tsp Pepper
1 tbsp Sesame Oil
1 Scallion
1 tsp Sesame Seeds

1. In a medium pot, place bean sprouts, water, and 1 tsp salt. 
2. Boil the ingredients for about 7 minutes, until the bean sprouts are cooked
3. Strain and rinse the sprouts in cold water. 
4. In a large bowl, place sprouts and remaining ingredients. 
5. Use your hand or chopsticks to mix everything well. Taste, and add additional salt if needed. 
6. Place in the fridge for the flavors to set prior to serving. I like these sprouts best after a day of sitting in the fridge.  

Perfect Egg
1 Egg 

1. Heat a small frying pan on low heat with a small amount of oil. 
2. Crack the egg into the pan, and allow it to cook slowly. 
3. Just before the white is completely set, remove the egg from the pan. The residual heat will set the white the remainder of the way. 

I love cooking my eggs this way. Although it's not as quick as if you turn the heat up, it keeps the yolk super soft and runny. A higher temperature would cook the yolk more thoroughly, which makes it grainy and crumbly. Keeping at this low heat and cooking it slowly lets the yolks set slowly, but also keeps the white from taking on color. 

I love to pile these onto freshly made, fluffy rice. It's so simple, but so amazing. This is a must-try recipe, and I encourage you to put it together- it's so quick and easy, and won't disappoint!

Flan

I hope everyone had an awesome Thanksgiving! I had the pleasure of hosting a Friendsgiving this year, to celebrate one of my best friends birthdays! We got together and feasted on a relatively traditional Thanksgiving meal (minus the turkey- I went with rotisserie chicken this time to save some time and energy). One of our less traditional items was flan.

My flan actually made an appearance at the Thanksgiving dinner I had with my family. One of my mom's favorite desserts is flan, so I had to make it for her favorite holiday. Since I was also hosting the birthday party the next day, I extra one to share with my friends. Cynthia really liked this recipe, so per her request, I had to share it. Its a really simple recipe to make, and it's definitely a crowd pleaser.

Flan (makes 1 large flan)
1/2 cup Sugar
2 tbsp Water
Drop of Honey
2 tbsp Water
1 cup Cream
1 cup Milk
3 eggs
1/2 cup sugar
1/2 tsp Vanilla Extract

1. Preheat oven to 250 degrees F.
2. In a small pot, bring 1/2 cup of sugar, 2 tbsp water, and a drop of honey to a rolling boil.
3. Cook the sugar until the boiling slows, and a dark caramel color is reached.
4. Remove the pot from the heat and quickly add the 2 tbsp of water. Be very careful when doing this step, as the sugar will boil very hard and can splatter. Shake the pot as the water cools the mixture to evenly thin the liquid.
5. Pour the mixture into a 9 inch cake pan and allow it to cool on a flat surface.
6. In a medium pot, pour cream and milk with half the remaining sugar. Bring to a boil.
7. Whisk 3 eggs with the remaining sugar in a bowl. When the cream boils, slowly add it to the eggs while constantly whisking.
8. Once the cream is fully mixed in, add the vanilla. Allow the mix to cool briefly.
9. Once the sugar has set in the pan, and the mix has cooled, gently pour it into the pan.
10. Place the pan into a casserole dish or large cast iron skillet, and pour water into the larger vessel so that the water level is 3/4 of the way up the pan.
11. Place the larger vessel into the oven and bake for about 2 to 2.5 hours.
12. When the custard has formed a skin, and jiggles very slightly, the flan is finished. Depending on the amount of air at the bottom of the pan, the flan may jiggle less or more. You can test if the flan is cooked by very gently pressing the custard. It should bounce back gently.
13. Remove the flan from the heat, and allow to cool for about 30 minutes.
14. Run a knife along the edge of the pan to separate the flan from the sides of the pan.
15. Place into the refrigerator until it is cooled completely. Turn over onto a plate when cooled and serve cold.

This is a great dessert that you can make in advance, or start and leave in the oven for a while. It's a laid back dessert that doesn't require a whole lot of maintenance to execute successfully. You can put it in the oven, and turn on Netflix for 2 hours while you wait! The best part is that it wouldn't be unproductive ;)

Classic Eggs Benedict

Having brunch on a Sunday is one of my favorite activities. I love eating breakfast food- especially eggs. One of my go-to menu choices is eggs benedict. I love tangy hollandaise sauce on top of perfectly poached eggs. I see it as a perfect balance of tangy, salty, and rich.

Today, we celebrated my mom and stepdad's birthdays with our family. Her birthday is today, and my stepdad's birthday is tomorrow. We all got together to enjoy a meal, and eggs benedict on a Sunday afternoon seemed to be the perfect choice. It's not only my go-to, but also my mom's favorite breakfast item.

Eggs Benedict (Makes 4 servings)
8 Eggs
2 tbsp White Vinegar
3 Egg Yolks
1 tbsp Water
2 tbsp Lemon Juice
1 pinch Salt
2 sticks Butter 
4 English Muffins
8 slices Canadian Bacon
Paprika or Chives

1. Prepare your poaching liquid by filling a medium sized pot with water, and then adding a couple tbsp of vinegar. Bring the liquid to just under a boil, and reduce the heat to medium-low heat to maintain the temperature.
2. In a small pot, combine yolks, water, and lemon juice. Whip the yolks until they become pale and thickened.
3. Gently heat the yolk mixture while constantly whisking. Make sure that you're scraping the sides and bottom constantly to prevent curdling. Make sure your heat is low as you do this. The mixture will begin to froth and then thicken.
4. Once thickened, add the butter slowly. If the butter is softened, it will make this process easier. Reserve 1 tbsp of butter.
5. Once the sauce is made, you can add salt to taste, add additional lemon juice if needed. Set aside the sauce.
6. Crack one egg into a small ramekin. Have a slotted spoon an a paper-towel lined plate available. You want to make a thick layer of paper towels to soak up excess water.
7. Gently tip the egg into the pot of poaching liquid. Use the spoon to very slowly swirl the water. This will help maintain the shape of the egg.
8. Gently swirl the egg for about 1.5 minutes, until the white has cooked, but the yolk feels very soft. Remove the egg with the slotted spoon, and tip it onto the paper towel to soak up the excess liquid. Repeat the process for the remaining eggs.
9. Toast each half of the english muffins. Once toasted, spread the remaining butter onto each piece.
10. Quickly heat the canadian bacon on both sides, you want to lightly brown it.
11. Place a piece of canadian bacon on each piece of toasted english muffin, and then add the poached egg on top. Spoon a generous portion of hollandaise sauce on top of each egg and sprinkle with paprika to garnish.
 12. Serve immediately, and enjoy!

This recipe does take a little time and multitasking, but I assure you, it is SO delicious. The richness of the egg yolk was a perfect complement to the sourdough english muffin and salty canadian bacon. It was the perfect way to celebrate a special occasion, and I would definitely make it again. Happy birthday Umma and Appa!

Easter Egg Macarons

Happy Easter! I had a busy Sunday- starting at 6AM to prepare Easter brunch at the hotel, and then leading to a 4pm service at 4pointes church. It was a refreshing service filled with celebration and remembrance.

I brought some Easter egg-shaped macarons to church with me, and they were a big hit! These macarons are festive, delicious, and adorable! It's made almost the same way as any macaron, with a slightly different piping technique.

Vanilla Orange Easter Egg Macarons (makes about 30)
 Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Orange and Red Gel Color

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks. Add in the gel color. You want a very full color because the added almond flour and sugar will dull the color.
6. Use a rubber spatula to fold the powdered sugar and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 3/4 inch in diameter, and then lessen the pressure as you drag backward. Once you reach the desired length, quickly move the bag in the opposite direction that you dragged it, to leave a smooth edge. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Buttercream Filling
1 Egg White
1/4 cup Sugar
1/4 cup Butter 
1 tsp Vanilla Extract
1 cup Orange Juice

1. Fill a pot with some water and begin to boil.
2. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place the bowl on top of the pot of boiling water.
3. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
4. Mix on high speed to make a meringue.
5. When cool to the touch, add softened butter and mix until it comes together.
6. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
7. Add the vanilla extract.
8. Reduce orange juice in a frying pan until it becomes thicker- it will look like a puree or sauce.
9. Place the frying pan into the refrigerator to cool the orange reduction.
10. Add the orange reduction to the buttercream and whip until completely incorporated.  The buttercream may become broken like scrambled eggs again, but it will come back together.


Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the buttercream so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.

7. Melt white chocolate and pipe designs onto the macarons. Place them back into the fridge to set up.
8. Let the macarons come to room temperature before you serve them.

These macarons are interesting and fun. They're a great play on the classic creamsicle, with a fun twist. The piping technique takes a few tries to get just right, but it's worth practicing! How cute are these? Once again, Happy Easter everyone!

Holiday Eggnog

 

What's more reminiscent of the holidays than eggnog? The sweet, creamy, spicy flavor reminds me of the winter. With Christmas around the corner, it's the perfect treat for any time of day!

This recipe is very simple. It doesn't take too many ingredients, and can be made within an hour. The eggnog does need should cool overnight for the best flavor, but can be put over an ice bath for immediate use.

Holiday Eggnog (Makes 12 servings)

2 quarts Milk
1.75 cup Sugar
1.5 cups Egg Yolks
2 cups Heavy Cream
2 tbsp Vanilla
1/2 cup Spiced Rum
1/2 tsp Ground Nutmeg
1/4 tsp Cinnamon

1. In a large pot, pour milk and half the sugar. 

2. In a large bowl, whip the remaining sugar and the egg yolks until it is pale in color. 

3. Heat the milk until it boils.

4. As the milk boils, slowly add it to the egg yolks, while stirring. Then, pour the yolk mixture back into the pot. 

5. Reduce the heat to low, and stir until it thickens. It should coat the back of a wooden spoon. 

6. Remove the mixture from the heat and strain into a clean bowl. 

7. Add the cinnamon, nutmeg, vanilla, and rum. 

8. Gently stir in the cream and refrigerate until cold. 

9. Serve cold in a chilled glass. 

I like to garnish my glasses with a candy cane. It's festive, and it adds another dimension of flavor to the drink. The minty candy increases the chill and adds a gentle peppermint that deepens the flavor of the spices.

This drink is the best for any holiday party. You can add more rum or skip the rum altogether- whatever best fits the occasion. This recipe makes a lot, so it's a great option to take to a potluck!

Avocado and Egg Salad

My mom was a large influence in my passion for food. I watched her cook since I was little, and she taught me a lot of what I know. My mom has taught me a lot of Korean cooking, but she also was a source of inspiration for my career path. Since I was young, my mom made banana bread or chocolate chip cookies for my teachers for holiday gifts. It was always exciting helping her in the kitchen. I would stand on one of the kitchen chairs so that I could reach the counter (I was really short... And still am...). It was exciting seeing simple ingredients come together to make something so different than the ingredients I started with. That began my interest in the pastry arts, which would eventually grow into a passion that would help decide my career path.

This is a recipe that my mom recently gave me. It's a delicious egg salad with a simple, healthy twist. The avocados add a freshness and lightness to the egg salad. It's also a healthier alternative to a traditional egg salad, since avocados are a healthy fat. The avocado replaces some of the mayonnaise that goes into egg salad because of its soft texture. It's a unique, tasty, and simple way to make egg salad.

Avocado and Egg Salad (Makes 12 Servings)
10 Eggs
1 Avocado
1/2 Onion
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 cup Mayonnaise

1. Boil the eggs until cooked through, about 18-20 minutes.
2. In the meantime, cut the onion into small dices (about 1/4 in pieces) and place into a large bowl.
3. Once the eggs are done boiling, cool, peel, and cut into 1/4 in pieces and add to the bowl.
4. Cut the avocado into 1/4 in pieces also and add to the bowl.
5. Add seasonings and mayonnaise and mix thoroughly.
6. Store in a container in the fridge overnight to allow the flavors to develop.
7. Enjoy in a sandwich or on top of a salad and share with your friends and family :)

The recipe is simple, but requires a lot of cutting. If you have an egg slicer, use it! I like to cut the pieces small so that every bite is filled with each ingredient. However, you can always add your own variation. I made my sandwich in the picture with whole wheat toast, fresh spinach, tomato, and cucumber. I have to pack lunches for my long days of classes, and this does just the trick! It's simple, healthy, yummy, and quick! 

Eggnog French Toast

Holiday season calls for festive flavors with lots of winter spices. One of the first winter drinks that comes to mind for me is eggnog! Yes, it's a great drink to enjoy during winter, but it is also a great way to make a sauce! This french toast is a filling, delicious winter breakfast that is simple and quick!

Eggnog French Toast (Makes 2 Servings)
Eggnog Anglaise
4 Yolks
1/2 cup Milk
4 tbsp Sugar
1 tsp Corn Starch
1 tbsp Whiskey

1. Heat milk with half of the sugar to a boil.
2. Mix yolks, corn starch and remaining sugar together until completely incorporated.
3. When milk is boiling, slowly add to the eggs, whisking constantly.
4. Pour the mixture back into the pot and mix until it thickens.
5. Pour into a clean bowl through a fine sieve to ensure that curdled pieces do not get through.
6. Add whiskey and mix. If you would like a stronger whiskey flavor, add more.
7. Cool the anglaise over a ice bath by placing the bowl into a bigger bowl filled with ice and a little cold water. 

Winter Spice French Toast
6 Hawaiian Rolls
1 Egg
1/4 cup Milk
Pinch Nutmeg
Pinch Cinnamon
1/4 tsp Salt
1 tbsp Sugar
Fresh Berries
Whipped Cream

1. Slice the crust off of the rolls, then slice the rolls in half to make them thinner.
2. Whisk remaining ingredients together until completely incorporated.
3. Heat a frying pan and add oil or butter to prevent the bread from sticking.
4. Dip the bread on each side in the egg mixture, then place onto the frying pan.
5. Flip when golden.
6. Remove from heat when both sides are golden brown. Then, arrange the pieces of toast onto a plate.
7. Top with fresh berries, whipped cream, and eggnog anglaise.

I took the remaining eggnog anglaise and made some ice cream. If you make a bigger batch of anglaise, just spin it in an ice cream machine, according to the manufacturer's directions. Allow the ice cream to harden in the freezer for at least 3 hours after churning. This creates a smoother, fuller texture.

I think brunch is such a wonderful time. There's something special about making brunch for your friends and enjoying the late breakfast/early lunch. The french toast is an inexpensive, delicious, and simple brunch that boasts elegance, flavor, and class. Make some for your friends and family this holiday season!

Omu-rice (Omelette Fried Rice)

I love rice. It's so filling, and so delicious. Omu-rice is one of my favorite rice-based dishes (besides just eating rice by itself). The dish originated in Japan, but has since then been adopted by the Korean culture. It's often referred to as a children's food because kids love it (but, I mean, who doesn't like fried rice and egg?). It's flavorful, and unlike your typical fried rice because it is finished with ketchup! It's best to use day-old rice because it's not as sticky. I also use some frozen vegetables so that I am able to use smaller portions of each vegetables / more kinds of vegetables. You can always buy fresh vegetables and freeze them as well. There are many variations of omu-rice, and it's very simple to put in whatever you'd like. Here's how I like to make my omu-rice:

Omu-rice (Makes 4 small omelettes)
1 Small Potato
1/2 Onion
1 Small Carrot
2 Green Onion
Small Handful Frozen Broccoli, slightly chopped
Large Handful Frozen Corn
Small Handful Frozen Bell peppers, chopped (the frozen variety tends to have more colors)
3 cups Short Grain Rice (uncooked amount)
2 tbsp Oil
1 tsp Salt
2 tbsp Sesame Oil
1/2 tsp Garlic Powder
1/2 tsp Pepper
1 tbsp Butter
4 Eggs
Ketchup

1. Rinse and cook the day before. Store overnight.
2. Peel and small dice the potatoes and onions to about 1/2" cubes. Keep them separate.
3. Peel and cut the carrots to about 1/4" cubes.
4. Cut the green onion to 1/4" slices as well. Set aside 1 chopped green onion for garnish.
5. Roughly chop the frozen vegetables. Be careful when doing this, and only do it if the pieces are too large.
6. In a large saute pan, wok, or pot, pour oil. Allow the pan to heat up on medium heat before adding any vegetables.
7. Add the potatoes and allow them to cook 3/4 of the way. You can tell by tasting the potatoes. They should still have a slight bite to them. Then, add the carrots.
8. Allow to cook slightly, then add the remaining vegetables.
9. When onions are translucent, add rice and seasonings.
10. Lower heat to low-medium. Mix the rice into the vegetables thoroughly. Taste and add more salt/sesame oil if needed.
11. Once completely incorporated and rice is heated through, turn off heat.
12. Crack one egg into a bowl and beat so that the yolk and the white are completely incorporated.
13. In a small saute pan, pour oil to cover the sides and bottom of the pan. Remove excess with a paper towel. Heat on medium heat. 
14. When hot, add the egg at once. Gently turn the pan to cover the entire pan with egg.
15. When mostly cooked, add about 1 cup of the rice in a pile on one half of the egg.
16. Fold one side of the egg over the rice. Then, shift the open side to the edge of the pan.
17. When the open side is on the edge, bring it up to the plate, then gently turn the pan to put the edge under the rest of the omelette.
18. Repeat the process with each egg to create each individual omu-rice.
18. Drizzle with ketchup, garnish with scallions, and serve!

You can easily add chicken, or anything else you'd like to this dish. Substitute any vegetables or just use whatever you have. Sometimes, I like to add zucchini or mushrooms; or take out the potatoes. You can put in anything you like. It's a great way to use produce before it goes bad. The different colors of each ingredient makes a beautiful dish. Make some today for your friends and family!

Sushi

 ^ Salmon Sashimi

 ^Salmon Sushi

^ Unagi (eel) sushi wrapped in nori

^Tamago sushi wrapped in nori

 Last winter, I watched Jiro Dreams of Sushi with one of my good friends, Michelle. I was instantly inspired by his passion, his finesse, and his extreme attention to detail. Of course, I was not able to get into making sushi right away, but when I finally got the time, I tampered with it (this was back during Mother's Day, when my dad bought some sashimi grade salmon for dinner). Eventually I got a chance to try making tamago.

My mom made some delicious grilled eel a few weeks ago, and craving it a few days later, I went and bought a pack, along with some sashimi grade salmon, and some rice vinegar. After my grocery trip, I went home to make some delicious sushi! Though it is time consuming, it does not take too many ingredients to make. I was able to feed a family of four for less than $30 that night! (Plus, we didn't have to leave a tip!)

Sushi Rice
Short Grain White Rice, Cooked
Rice Vinegar
Small Bowl of Water

1. For every 2 cups of cooked rice, add about a teaspoon of vinegar.
2. If you feel that the vinegar is too strong, add more rice. If the flavor is not strong enough, add more vinegar very gradually.
3. Allow to cool before rolling into rice balls.
4. Dip hands in bowl of water and shake off the excess.
5. Grab about 1.5 tbsp of rice in your hands. Place it in your weaker hand and make a fist to form it.
6. Use your strong hand's middle finger and thumb to square the rice.
7. Then, take your index and middle finger and place over the top of the rice ball to create a slight arch over the top.
8. Repeat until you get your desired shape.
(If this process is hard to picture, here's a link to Jiro's technique)

Salmon Sashimi/Sushi
Package of Sashimi Grade Salmon
Sharp Knife

1. Take out the filet of sashimi grade salmon. Only buy sashimi grade, because it is safe to eat raw.
2. Slice the fish to the size that will fit the rice ball. Look at the side of the filet to see where you are cutting.
3. Then, slice each large piece into pieces about 1cm thick. Place over the rice ball.
4. Arrange the remaining slices onto a plate with wasabi and pickled ginger.

Nori Wrap
1 sheet of nori. 

1. Use a very sharp knife to cut the nori into 1 cm thick slices.
2. Then, cut each of the slices in half to get a strip that is about 1cm x 7cm

Unagi Sushi
1 Package of Frozen Unagi
Aluminum Foil
Large Frying Pan with a Cover

1. Cut the fish in half lengthwise while it is frozen.
2. Wrap each half in foil.
3. Over medium heat, heat the fish thoroughly. Put the fish wrapped in foil into the frying pan and cover. Allow to cook for about 7 minutes on each side.
4. Allow to cool slightly and cut into pieces about 2.5 cm wide.
5. Place each piece on top of the rice ball and wrap with the nori strip.
6. Put the finished pieces onto a platter and serve with wasabi and pickled ginger.

Tamago Sushi- adapted from allrecipes.com
1/4 cup Water
1/2 tsp Dashi
4 Large Eggs
1 tbsp Sugar
1 tsp Cooking Sake
1/2 tsp Vegetable Oil
Paper Towel
Tamago Pan (I used a rectangle pan)
Spatula

1. Mix water with dashi bullion/seasoning (I used anchovy dashida)
2. Add eggs, sugar, and sake.
3. Beat mixture until the egg is completely broken up.
4. Heat your pan to low-medium heat. Use a paper towel soaked in vegetable oil to grease the pan.
5. Pour a thin layer of egg so that the bottom of the pan is covered.
6. When the egg cooks most of the way, and the top of the egg is still wet, fold the bottom portion about 1 inch up. Then, roll to about 3/4 of the way.
7. Oil the pan where there is no egg.
8. Use the spatula to release the remaining egg that is not rolled, and then move the entire egg to the back of the pan.
9. Grease the other portion of the pan with the paper towel.
10. Pour another thin layer of egg on the bare areas of the pan.
11. Allow it to set up slightly, then roll again.
12. Repeat until there is no more egg mixture.
13. Remove from the pan onto a piece of plastic film, and wrap with a nori roller (the ones made of bamboo). Wrap to make a rectangular shape.
14. Allow to cool, then unwrap onto a cutting board and cut into 1.5 cm pieces.
15. Place onto rice balls and wrap with the cut nori.
16. Serve on a platter with wasabi and pickled ginger.
Here is an illustrated recipe on this process from momofukufor2, in case it is difficult to follow :)

I would highly recommend watching Jiro Dreams of Sushi. It's a truly inspirational documentary to any artist or anyone who loves their job. Jiro is truly passionate about his work, and it is amazing to watch the cinematography and technique of his craft.