Mentaiko Udon Recipe


Mentaiko Sauce:

  • 2 sacs salted pollock roe or cod roe
  • 1/2 cup heavy (whipping) cream
  • 2 tsp soy sauce (i used liquid aminos)
  • ½ onion (minced)
  • 2 Tbsp unsalted butter
  • ⅛ tsp kosher salt
  • freshly ground black pepper (to taste)
  • 2 servings udon noodles (frozen or parboiled udon noodles)
  • shredded nori seaweed (kizami nori)
  • shrimp or other seafood (optional)


Gather all the ingredients. Bring a large pot of water to a boil for cooking the udon noodles. While you’re waiting for the water to boil, prepare the other ingredients and cook the sauce.

Make a lengthwise slit through each mentaiko sac membrane and scrape out the roe. Discard the sac membrane.

In a large bowl, combine the mentaiko, heavy cream, and soy sauce and mix them all together.

Heat a frying pan over medium heat. When it’s hot, add the butter. Once the butter has melted, add the minced onion and shrimp (or any seafood).

Season the onion with the salt and pepper and sauté until caramelized and golden brown.

Cook udon noodles according to the package instructions.

Quickly drain the cooked noodles and transfer them to the mentaiko sauce. Toss well until the noodles are evenly coated with the sauce.

Garnish with seaweed

Sushi Bake Recipe


Sushi rice:
3 cups of Calrose sushi rice / short grain rice
1/3 cup seasoned rice vinegar/sushi seasoning
1.5 tsp salt
3 tbsp sugar

1 pack Imitation crab meat sticks (shred with fork and chop)
– I personally use the Shirakiku Kani Kamaboko Premium Gold brand but you can use any
3/4 c kewpie mayo
1 tsp wasabi
3 oz cream cheese
2-3 green onions
Sriracha (optional)

Nori sheets
Furikake seasoning
Green onions
Sesame seeds


Wash & cook sushi rice
Add seasoning, salt & sugar after it’s done cooking. Mix
Butter baking dish to avoid sticking
Spread rice flat into the serving dish
Sprinkle furikake seasoning over rice
Spread crab meat mixture over the top
Sprinkle more furikake and masago over the mixture
Drizzle sriracha and kewpie mayo
Broil for 10 minutes or bake at 380 for 10 min
Garnish with green onions/sesame seeds (optional)
Serve with nori sheets


450 for 10 min, broil for 5
Broil for 10

Strawberry Passion Fruit Milk Tea Recipe

This recipe is sponsored by Torani, and all thoughts and opinions here are my own.

Spring is here and it’s time for milk tea! Considering the days have begun to warm, I’m opting for yummy milk tea recipes on ice. Whether you’re addicted to Bubble Tea, currently sipping on a Thai Tea or still haven’t put your Dalgona tea down, April is the month to indulge in this delightfully refreshing treat because April 30th just happens to be National Bubble Tea Day!

This Strawberry Passion Fruit Milk Tea is slightly tart with a tropical tang, offset by a creamy sweet tea.  Boba optional, but highly recommended.  This recipe shines because of Torani Puremade Syrups – made with no artificial flavors, no artificial colors and no artificial preservatives and are GMO Free.

Strawberry Passion Fruit Milk Tea

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

2 oz (4 Tbsp) Torani Puremade Passion Fruit Syrup
16 oz. iced green tea
4-8 Tbsp your choice of milk
Strawberry puree
Tapioca pearls, if desired (cooked according to the package instructions)

Steep green tea in hot water for about 10 min. Refrigerate until cool
Combine ingredients in two 16 oz. glasses filled with ice. Stir gently. Add tapioca pearls if desired.

Torani Puremade Syrups deliver amazing flavor with the ingredients you love. No artificial flavors, no artificial colors and no artificial preservatives. GMO Free. They mix well and are crafted to bring out the best in your drinks so you can make something your own.  I especially enjoy that one flavor can create endless recipes. You can find Torani Puremade Syrups online at

Macaroni & Pork Rib Soup Recipe (Súp Nui Sườn Heo)

This is the perfect soup for a cold or rainy day. It’s super simple and can be customized any way you like it!


  • 1-2 lbs of pork spare ribs
  • 1 bag of dry elbow macaroni (cooked per package directions)
  • 1 bag of baby carrots
  • potatoes (quartered)
  • 2 boxes of 32oz chicken broth
  • 3 cups of water
  • 2 tbsp chicken bouillon seasoning


  • salt and pepper
  • fried garlic/shallots
  • lime
  • cilantro
  • green onions
  • fish sauce (to taste)
  • sate chili oil / chili garlic / sambal


  • Add pork spare ribs to a pot of salted water and boil until the impurities are drawn out
  • Remove the ribs and rinse with cold water, then return to a clean pot
  • Add chicken broth and 3 cups of water
  • Bring it to boil and reduce down to a simmer for about 20 minutes
  • Add carrots and potatoes
  • Let simmer for another 20 minutes or until everything is tender
  • Add 2 tbsp of chicken bouillon seasoning, or more to taste
  • Assemble bowl with macaroni noodles and pour the soup over the noodles
  • Add garnishes and enjoy!

Air Fryer Crispy Roasted Pork Belly Recipe (Thịt Heo Quay)

This was my first time making this! The skin was crispy and meat was flavorful and juicy. Let me know how yours turns out, or what I should do differently. I’m still experimenting, but we thought this one came out pretty tasty.

If you don’t have an air fryer, I’ve listed the cooking time and temp at the bottom 🙂

Please excuse the bad photo! Will update next time.

Continue reading to see the recipe.

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