Posts tagged ‘Japanese’

Japanese Pasta Recipe with a Twist

A few days ago, I encountered this Japanese Chef in YouTube who infuses the traditional with the modern Japanese recipes. Her name is Rika Yukimasa. Though the recipes are very enticing, the ingredients would be very difficult as most of it are not available here in the Philippines. If ever there are, it’s very costly.

I did come across a particular recipe which I not only find it fascinating but also tried it myself and the results were amazing. It’s one of those moments where you want to have a quick meal from typical ingredients but with Japanese flavors. I did a bit to tweaking on the ingredients and also did some trial and errors but finally I came up with my own version of this dish.

And now I’d like to share it with you and hope you will not only try it but like it as well.

There are 2 components of this recipe; the sauce and the pasta dish.

For the Sauce:

1-½ cup water
¼ cup Kikkoman Soy Sauce
2 tsp. brown sugar

Put everything together in a pot. Heat the pot and then ocassionally stir the liquid. Just before boiling, remove from heat and set aside. Once cool down, pour in a liquid container for future use.

For the Pasta:

1 tsp. vegetable oil
2 tbsp. butter, salted
2 cloves garlic, sliced thinly
¼ cup of the sauce
1 egg, medium
1 serving of pasta

Cook pasta the usual way. Do not add oil in the boiling water but add salt. After cooking the pasta, strain it and rinse it with cool water. Set aside.

  • Heat oil in a pan.
  • Add sliced galic and fry.
  • Just before the garlic turns color, add the butter.
  • Once they are incorporated, add the sauce. Let it boil and stir for a minute.
  • Add the cooked pasta and mix well.
  • Once stream appears, add the egg and stir thoroughly.
  • Remove from heat but continue to stir.
  • Serve it on a plate ot pasta bowl.
  • Garnish is optional. You either can use thinly slices of long onion or seaweed paper. Place it on top of the pasta before serving.



  • Do not shortcut by placing the hot pasta into the pan without rinsing. When the egg is added, it gets cooked with the hot pasta by coating it rather than mixing with the sauce before gradually cook with the pasta.
  • The overall taste is a delicate balance of a subtle salty-sweet flavor. If you want to add salt and pepper to taste, you may have this option.
  • Adding wasabi in this recipe is an option. It is best to add this together when adding the fresh egg to the pasta before mixing. The quantity depends on your preference.
  • The excess of the sauce that is not used in this recipe can also be used as dipping sauce for cold soba.

Let me know what you think or if you’ve tried it. I would like to you know your experience. Send me an email at

Happy cooking!!!

Sakae Sushi

picture courtesy of

This has got to me one of my favorite Japanese Restaurants, especially that I’m a sushi freak. I love all sorts of sushis. There’s nothing like a balance of the rice and the seafood that goes together. I recall the very first time I tried Sakae Sushi in Mall of Asia branch. It was not planned actually. When my partner and I passed by we noticed the poster outside about an “eat all you can” sushi. That was the thing that sealed the deal for me. And when we sat inside, we were surprised that there is a long trail of conveyor belt. This is used to distribute the countless sushis to the customers. It certainly brings me to the idea of what is being done in Japan (or something close to). I do like the concept because there’s no need for the sushi to be brought to your table but you can just select and get it straight from the conveyor belt.

Comparing it to the buffet set-up, the sushis are done fresh and goes directly to the conveyor belt, a very simple and impressive process, I must say. Your table is sufficiently stocked with wasabi paste and soy sauce. The only time you seek assistance from the attendants is for the beverages. One of the things I am fond of is that when you order the green tea, you will be given a tea bag and you have a faucet in your table where you get your hot water and you can continuously use your tea bags.

picture courtesy of

We also tried the Taguig Global City branch and usually go here not only because of the distance but also of the ambiance. It’s more spacious and a much serene location.  But a few months back, I found out that they closed already so the only branches available are the Mall of Asia and SM North EDSA.

This blog really got me craving for another session at Sakae Sushi. I can’t wait for my next visit and just have a sushi experience.

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