Cooking without recipes

13/06/2026

13/06/2026

The easiest way to make fried garlic is to combine minced garlic and oil in a microwave-safe container and microwave it for about 3 and a half minutes. Stir the mixture every minute; if it turns golden after 3 minutes, you can stop there.

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06/06/2026

# # 🥢 One-Pan Miso Yuzu Kosho Salmon Soba

# # # 🛒 Ingredients
* Main: Salmon fillets, Soba noodles, Pak choi (halved lengthwise)
* The Marinade: Miso paste, Yuzu kosho, Sake, Mirin
* The Finish: Butter, Soy sauce (to taste)
* Garnish: Lemon slice, Togarashi chili powder / red pepper flakes

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# # # 🍳 Detailed Cooking Instructions

1. Marinate the Salmon
In a small bowl, whisk together the miso paste, yuzu kosho, sake, and mirin until it forms a smooth glaze. Coat your salmon fillets evenly with the mixture and let them marinate for 15–20 minutes. Do not discard the leftover marinade—we will use it to flavor the noodles later!

2. Boil the Soba Noodles
While the fish is marinating, bring a pot of water to a boil. Add the soba noodles and cook according to the package instructions (usually 4–5 minutes) until al dente. Drain well and set aside.

3. Pan-Fry Salmon & Pak Choi (No Oil)
Heat a non-stick skillet over medium-high heat *without adding any oil*. Place the salmon fillets in the pan to let the natural fish fats render out. Cook until crispy and done through, turning as needed. At the same time, place the pak choi halves cut-side down into the pan to catch a beautiful char. Once cooked, transfer the salmon and pak choi to a plate.

4. Glaze the Noodles & Assemble
Turn the heat down to low. In the exact same frying pan (which now contains all those delicious caramelized salmon drippings), toss in your cooked soba noodles. Pour in the leftover marinade sauce and add a generous pat of butter. Stir-fry quickly until the butter melts and coats the noodles beautifully. Taste it, and add a splash of soy sauce if you want a deeper savory flavor.

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💡 To Serve: Twirl the glossy, butter-miso soba onto your plate, lay the charred pak choi alongside it, and place your perfectly cooked salmon right on top. Garnish with a fresh slice of lemon and a vibrant dusting of chili powder.

06/06/2026

Miso-yusukosho glazed salmon with soba and pakchoi

11/05/2026

Dear Friends,
Just wanna say hello from New Zealand

08/05/2026

https://www.facebook.com/share/18UCvWBGZh/?
Descriptions are under each picture.

08/05/2026

08/05/2026

Hello friends,
I am now in New Zealand and tried to find Thai Chill Paste to make Tomyam (to teach my friend’s daughter). I found this sambal and thought it could be a good substitute. It’s even better than the Thai version because it’s not sweet. (I don’t like sweet, savory food!) .

19/04/2026

Black Squid Ink Spaghetti alle Vongole – Timing is Everything! 🍝🦐
No recipe, just intuition! Today I’m sharing my favorite seafood pasta method. The secret is all in the flow between the pot and the pan.
My Pro Tips:
• The Vongole: I use frozen clam meat (no shells)—it’s easy and packed with flavor.
• Juicy Shrimp: Sauté them first and set aside. Never let them sit in the simmering sauce or they’ll get rubbery!
• The 1-Minute Rule: Always pull your pasta early. Finishing it in the pan with that starchy pasta water is what creates that restaurant-style „glaze.“
Ingredients: Black Squid Ink Spaghetti, Vongole (Venus clams), Shrimp, Shallots, Garlic, Dried Chilis, White Wine, Pasta Water, Salt, Pepper, and Parmesan.
NoRecipeCooking EasyGourmet DinnerInspiration PastaVongole FoodieLife

18/04/2026