ALL IN ONE

It's delicious but really I could not finish one portion, yes thank's to the amount of mayo. So, let's just share.  Mentai Rice , it's actually very easy to make as long as you have kitchen blow torch or use the oven to broil the mentaiko sauce. The sauce itself is made from mayonaise, preferably Japanese mayo like Kewpie and mentaiko (pollock roe / cod roe). If it's hard to find then simply replace it with tobiko (flying fish roe). Please do not skip the fish roe. Anyway, I bought the mentaiko from Tokopedia around IDR 270k for 500 grams, that's a lot, I know. Alternatively, take a look at Papaya Supermarket or other big supermarket as mentaiko is kinda hard to find here. I made 3 dishes with this Mentai sauce, the first one is the one with crabstick served with rice that mixed with nori powder, you can also use furikake. The second is nori rice with salmon aburi. Lastly, sweet and savory beef with garlic butter shirataki noodles. Well, the last one is definite

From Teppanyaki to Okonomiyaki, from Osaka style to Hiroshima style Okonomiyaki. Some people may be quite familiar with Chibo as it's popular in Japan, also they have some branches in Asia and in Hawaii. Last week, I got a chance to visit their very first restaurant in Indonesia, located in Gandaria City Mall , Jakarta. Customers can choose to sit at the bar table which allow the customers to watch the chef preparing food or at the regular table with grill pan slash hot plates in the middle to keep the food hot. Grill pan on each table is definitely important to me especially when ordering Okonomiyaki. More, they have condiments available on every table from Okonomiyaki sauce, house made mayo, to katsuobushi. Okonomiyaki is Japanese style savory pancake with cabbage and various protein as filling, from beef to seafood.  Chibo Gyoza Let's start with  Gyoza (IDR 55.000), unlike any other gyoza I've ever tried before, it comes in flat shape with crispy edges yet not oily. Fi

It's been a while, I finally made it to update this blog again. Also beside sharing recipes, it's a resto review. I've been very busy lately, well actually for the past few months (read: almost a year). Allow me to share, so for the past few months we, me and my partner, we got lots of project that we feel blessed. There are still many waiting to be finished. We made video content for social media, mostly cooking video. Not an easy thing, we're still learning anyway but hey I think we really can make it better day by day. As it's getting organized, I hope I can have more time to write here, also to make my own content especially for my Youtube channel. This year is gonna be fabulous. Byron Selective. This place, located in Progo, close to some other cafes and restos. Precisely, it's beside the famous Jonas Photo Studio, and there's a connection door in between. I think I saw some pictures on Instagram about this place then  Truffle Fries So, the uppermost to