Today's Trial Cooking Recipes

Simmered Pork, Shiitake Mushrooms, and Onions: The Shiitake Soaked Up the Flavor Nicely

Today, I tried simmering 1kg of pork, shiitake mushrooms, and onions in a sweet and savory sauce made with soy sauce and sugar. The shiitake mushrooms held their shape, but the onions melted away. It seems that if you stir them after simmering for almost an hour, the onions dissolve. However, the shiitake mushrooms soaked up the flavor wonderfully and were delicious. Simmered Pork, Shiitake Mushrooms, and Onions […]

2025.09.25

Dishes

Pork, Onion, and Japanese Mustard Spinach Savory Cake with Cheese

Today, I tried making a savory cake with pork, onion, and Japanese mustard spinach (komatsuna). The finished product had a nice saltiness from the ingredients and a slightly sweet flavor from the dough. The cheese added a savory aroma, creating a well-balanced taste overall. The texture was moist. Pork, Onion, and Japanese Mustard Spinach Savory Cake Recipe (Ingredients) […]

2025.09.25

DishesPound cake

Yogurt Pound Cake. Make sure to drain the yogurt thoroughly until it’s solid.

Today, I tried making a yogurt pound cake again. The finished cake wasn't sticky and didn't shrink much. However, it didn't have any yogurt flavor; it tasted like a regular pound cake. Perhaps because I drained the yogurt so well, the texture felt a little dry and crumbly. […]

2025.09.25

Pound cake

Mixed Nut Pound Cake with Rum. 30g was too much…

Today, I added some rum to the mixed nut pound cake I made the other day because it was a bit dry and crumbly. It turned out that 30g of rum for just four slices of pound cake was too much. The alcohol was so strong that it made my throat tingle after I ate it, overpowering the moistening effect on the cake. […]

2025.09.25

Pound cake

Mixed Nut Pound Cake: Crunchy Nuts and a Slightly Dry Texture.

Today, I tried making a mixed nut pound cake. The finished cake had a perfect sweetness and was delicious with the crunchy texture of the nuts. However, it was a bit dry, which gave it a slightly crumbly texture. Mixed […]

2025.09.25

Pound cake

Yogurt Pound Cake: A Little Underbaked Due to Insufficient Draining.

Today, for the first time in a while, I made a yogurt pound cake. The result was a bit underbaked inside, probably because I didn't drain the yogurt enough. The outside was nicely browned and delicious, but the soggy, undercooked interior was a disappointment. […]

2025.09.25

Pound cake

Simmered Pork and Onion. Rich Sweet and Savory Flavor, with a Subtle Ginger Presence.

Today, I tried simmering 1kg of pork and onions in a sweet and savory sauce made with soy sauce, sugar, and ginger. The result was a delicious, sweet and savory dish. The ginger flavor wasn't very prominent; you only got a hint of its refreshing taste when you bit into a piece of it. […]

2025.09.25

Dishes

Steamed Cheese Bread 2: A Second Attempt with a Different Pot, Same Result

This time, I tried making steamed cheese bread again, but with a different pot (steamer). Since I changed the pot, I checked on it frequently while steaming (opening the lid at 10, 13, and 15 minutes), but the finished product was the same as the last time. […]

2025.09.25

Steamed bread

Pound Pan Chiffon Cake 4: Improved Rise by Letting It Cling to the Pan

Making a chiffon cake in a pound cake pan. I stopped greasing the pan and using parchment paper. I also reduced the amount of batter to make a smaller cake. The result was a significant improvement in the sunken appearance. […]

2025.09.25

Chiffon cake

Pound Pan Chiffon Cake 3: No Rise With Parchment Paper

I tried making a chiffon cake in a pound cake pan again. This time, to make it easier to remove, I used parchment paper. The result was similar to when I greased the pan: the cake only rose to about half or two-thirds the height of the pan. The bottom had shrunk along with the parchment paper. It seems that allowing the cake to cling to the sides of the pan as it cools might prevent it from shrinking. […]

2025.09.25

Chiffon cake