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Cooking Recipes, 1720 E 16th Street, Los Angeles, CA (2025)

06/04/2025

Here’s a detailed recipe for a delicious curry rice bowl topped with chicken katsu, pickled cabbage, carrots, and Ajitsuke Tamago (Japanese seasoned egg):

Curry Rice Bowl with Chicken Katsu

Ingredients:

For the Curry:

2 cups rice (preferably Japanese short-grain)

1 onion, diced

2 carrots, diced

2 potatoes, diced

2-3 cups vegetable or chicken broth

1-2 tablespoons curry powder or curry roux (adjust to taste)

Salt and pepper to taste

For the Chicken Katsu:

2 boneless, skinless chicken breasts

Salt and pepper

1 cup flour

2 eggs, beaten

1 cup panko breadcrumbs

Vegetable oil for frying

For the Pickled Cabbage:

2 cups shredded cabbage

1/4 cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

For the Ajitsuke Tamago:

4 eggs

1/4 cup soy sauce

1/4 cup mirin

1 tablespoon sugar

Instructions:

1. Prepare the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions (usually 1 cup rice to 1.5 cups water) and keep warm.

2. Make the Pickled Cabbage:

In a bowl, mix rice vinegar, sugar, and salt until dissolved. Add shredded cabbage and let it sit for at least 30 minutes while preparing the other ingredients.

3. Make the Ajitsuke Tamago:

Boil the eggs for about 6-7 minutes for a slightly soft center. Transfer to an ice bath to stop the cooking. Once cool, peel the eggs.

In a bowl, combine soy sauce, mirin, and sugar. Soak the peeled eggs in the mixture for at least 30 minutes, turning occasionally.

4. Prepare the Chicken Katsu:

Flatten the chicken breasts to an even thickness. Season with salt and pepper.

Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs.

Heat vegetable oil in a pan over medium heat. Fry the chicken for about 4-5 minutes per side or until golden brown and cooked through. Drain on paper towels and slice.

5. Make the Curry:

In a pot, sauté the diced onion until translucent. Add carrots and potatoes and cook for a few minutes.

Add the broth and bring to a simmer. Cook until vegetables are tender. Stir

06/04/2025

Here's a simple and delicious eggnog milkshake recipe:

Ingredients

2 cups eggnog

2 cups vanilla ice cream

1/2 teaspoon ground nutmeg (plus extra for garnish)

1/4 teaspoon ground cinnamon (optional)

Whipped cream (for topping)

Instructions

1. Blend Ingredients: In a blender, combine the eggnog, vanilla ice cream, nutmeg, and cinnamon (if using). Blend until smooth and creamy.

2. Taste and Adjust: Taste the milkshake and adjust the spice level if desired by adding more nutmeg or cinnamon.

3. Serve: Pour the milkshake into glasses.

4. Garnish: Top with whipped cream and sprinkle with a little extra nutmeg.

5. Enjoy: Serve immediately and enjoy your festive treat!

Feel free to adjust the ratios to your preference or add a splash of rum or bourbon for an adult version!

06/04/2025

This is like an incredible cake! Here's a recipe for a banana cake with caramel sauce, decorated with sliced bananas and pecans:

Banana Cake with Caramel Sauce, Bananas, and Pecans

Ingredients:

For the Cake:

1 ¾ cups (220g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar

¼ cup (55g) brown sugar, packed

2 large eggs, room temperature

1 tsp vanilla extract

¾ cup mashed ripe bananas (about 2-3 bananas)

½ cup sour cream or plain yogurt

For the Caramel Sauce:

1 cup (200g) granulated sugar

6 tbsp unsalted butter, cut into cubes

½ cup heavy cream, at room temperature

Pinch of salt

For Decoration:

2 bananas, sliced

½ cup pecans, toasted and roughly chopped

Instructions:

1. Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the butter and sugars until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the mashed bananas and mix until combined.

Gradually add the flour mixture, alternating with the sour cream, starting and ending with the flour. Mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Caramel Sauce:

In a saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.

Once melted, add the butter and stir until fully incorporated.

Slowly pour in the cream while stirring (be cautious as it may bubble up).

Let the mixture boil for 1-2 minutes, then remove from heat and stir in the salt. Allow the sauce to cool slightly.

3. Assemble the Cake:

Place one cake layer on a serving plate an

06/04/2025

Zesty Cane's Sauce

Ingredients:

1/2 cup mayonnaise

1/4 cup ketchup

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon paprika

Salt and pepper to taste

Instructions:

1. In a bowl, combine all the ingredients.

2. Mix until smooth.

3. Taste and adjust seasoning as needed.

4. Chill for at least 30 minutes before serving.

06/04/2025

Million Dollar Chicken Alfredo Stuffed Shells

This dish lives up to its name! With tender chicken, creamy Alfredo, and gooey cheese packed into each shell, this meal is pure comfort. Perfect for impressing guests or treating yourself. 🌟

Ingredients:

20 jumbo pasta shells

2 cups shredded rotisserie chicken

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 jar Alfredo sauce (or homemade, about 2 cups)

1/2 cup sour cream

2 cloves garlic, minced

Fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven: 350°F (175°C).

2. Cook Shells: Boil pasta shells as per package instructions. Drain and set aside.

3. Make Filling: In a bowl, mix shredded chicken, ricotta, 1/2 cup mozzarella, and garlic.

4. Stuff the Shells: Fill each shell with the chicken mixture and place in a greased baking dish.

5. Add Alfredo Sauce: Spread sour cream over shells, then pour Alfredo sauce on top. Sprinkle remaining mozzarella and Parmesan.

6. Bake: Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until bubbly.

7. Garnish & Serve: Sprinkle with parsley and serve hot!

06/04/2025

Creamy Sriracha Sauce

Ingredients:

1/2 cup mayonnaise

1/4 cup ketchup

2 tablespoons Sriracha sauce (adjust to taste)

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

Instructions:

1. Mix all the ingredients in a bowl until well combined.

2. Taste and adjust the Sriracha for more heat if desired.

3. Refrigerate before serving.

06/03/2025

Spicy Sriracha Mayo,

For a spicier, Asian-inspired dipping sauce.

Ingredients:

1/2 cup mayonnaise

2 tbsp sriracha

1 tsp lime juice

1/2 tsp garlic powder

Instructions:

1. In a small bowl, mix the mayonnaise, sriracha, lime juice, and garlic powder.

2. Adjust heat by adding more or less sriracha.

3. Chill for at least 15 minutes before serving.

06/03/2025

Seared Steak with Béarnaise Sauce

Ingredients:

For the steak:

2 ribeye or filet mignon steaks (about 1.5 inches thick)

1 tablespoon olive oil

2 tablespoons butter

2 sprigs fresh rosemary or thyme

Salt and freshly ground black pepper

For the Béarnaise sauce:

1/4 cup white wine vinegar

1/4 cup white wine

2 tablespoons finely chopped shallots

1 tablespoon fresh tarragon, chopped (plus extra for garnish)

3 egg yolks

1/2 cup unsalted butter, melted

Salt and pepper to taste

1 tablespoon lemon juice (optional)

Instructions:

1. Prepare the Béarnaise sauce:

In a small saucepan, combine the white wine vinegar, white wine, shallots, and half of the tarragon. Simmer over medium heat until the liquid reduces to about 2 tablespoons.

Remove from heat and let cool slightly.

In a heatproof bowl, whisk the egg yolks with the vinegar reduction.

Set the bowl over a pot of simmering water (double boiler setup), and whisk continuously until the yolks thicken.

Slowly add the melted butter while whisking, allowing the sauce to thicken. Season with salt, pepper, and lemon juice. Stir in the remaining tarragon and keep the sauce warm.

2. Cook the steaks:

Remove the steaks from the refrigerator and let them come to room temperature (about 30 minutes).

Season generously with salt and freshly ground black pepper on both sides.

Heat a cast iron skillet over high heat. Add olive oil, and when it’s hot, add the steaks.

Sear the steaks for about 3-4 minutes per side for medium-rare, or adjust the cooking time depending on your preference.

During the last minute of cooking, add the butter and rosemary (or thyme) to the skillet. Baste the steaks with the melted butter for added flavor.

Remove the steaks from the skillet and let them rest for 5 minutes.

3. Serve:

Slice the steaks and arrange them on plates. Drizzle the warm Béarnaise sauce generously over the top.

Garnish with extra tarragon or rosemary, and serve with your choice of sides (roasted vegetables, mashed potatoes, etc.).

Enjoy this elegant dish! The ri

06/03/2025

Spicy Raising Cane's Sauce

Ingredients:

1/2 cup mayonnaise

1/4 cup ketchup

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon black pepper

Instructions:

1. In a bowl, combine all ingredients.

2. Mix well until smooth.

3. Refrigerate for at least 30 minutes before serving.

06/03/2025

Here’s a simple recipe for homemade teriyaki sauce:

Teriyaki Sauce Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yields: About 1 cup

Ingredients

1/2 cup soy sauce

1/4 cup water

1/4 cup brown sugar (packed)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar (or apple cider vinegar)

1 tablespoon cornstarch

2 tablespoons cold water (for cornstarch slurry)

1 clove garlic, minced (optional)

1 teaspoon fresh ginger, grated (optional)

Sesame seeds (for garnish, optional)

Instructions

1. Combine Ingredients: In a saucepan, combine soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, garlic, and ginger (if using). Stir to mix well.

2. Heat the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally until the sugar dissolves.

3. Make the Slurry: In a small bowl, mix the cornstarch and cold water until smooth.

4. Thicken the Sauce: Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens (about 1-2 minutes).

5. Cool and Store: Remove from heat and let it cool. The sauce will thicken further as it cools. Store in an airtight container in the refrigerator for up to a week.

Usage

Use this teriyaki sauce for marinades, stir-fries, grilled meats, or as a dipping sauce!

Feel free to adjust the sweetness or add more spices to suit your taste!

06/03/2025

Crispy Chicken Tenders

Perfect for dipping into your Cane's sauce, these homemade chicken tenders are crunchy and flavorful.

Ingredients:

2 lbs chicken tenderloins

2 cups flour

1 cup buttermilk

2 eggs

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

Vegetable oil for frying

Instructions:

1. Set up a breading station with flour in one bowl, beaten eggs and buttermilk in another, and seasoned flour in a third.

2. Dip chicken tenders into the plain flour, then egg mixture, and finally coat with seasoned flour.

3. Fry in hot oil until golden and cooked through.

4. Serve with Cane’s sauce.

06/03/2025

Garlic Aioli

A creamy garlic sauce that’s perfect for dipping or spreading.

Ingredients:

1/2 cup mayonnaise

2 cloves garlic, minced (or 1 tsp garlic powder)

1 tbsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

Optional: 1/4 tsp paprika for added flavor

Instructions:

1. In a bowl, mix mayonnaise, minced garlic (or garlic powder), lemon juice, salt, and black pepper.

2. Stir until well combined. If using, add paprika and mix.

3. Chill in the refrigerator for 30 minutes before serving.

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