RECIPE: WAFU Tomato Orzo Soup



Post holiday season “cleanse” at home with lots of soup and vegetables….I have used this tomato soup base for different dishes (seafood pot, hot-pot base, just to name a couple); today I add orzo and kale, it turns into a healthy wholesome meal… Enjoy (OO)!

Serves 2-4

Ingredients: 8 medium tomatoes (vine tomatoes for this recipe), 1 clove of garlic (peeled and finely minced), 1 large onion (thinly sliced), 2 Tablespoon Extra virgin olive oil, 4 cups of katsuobushi dashi, 1/2 cup of orzo (or pasta of your choice), 1-2 Tablespoon white miso, 2 Tablespoons of kaeshi (see recipe under “Vegetable Curry Udon), kosher salt (to season tomatoes for roasting), kale (handful, stalks removed and  finely chopped), savoury seaweed flakes (for garnish).


  • Pre-heat oven to 350 degrees F.
  • Prepare the tomatoes: wash, core and cut them into halves, toss in 1 Tablespoon of extra virgin olive oil, lightly seasoned with kosher salt, lay them evenly on baking tray, roast them for 25 to 35 minutes, or until caramelized.  Remove from oven, set aside and let them cool.
  • Prepare the onions (thinly sliced) and garlic (peeled and finely minced).
  • Prepare katsuobushi dashi broth (can be done 1 to 2 days ahead, reheat refrigerated broth and keep it warm for later use, use kombu broth only to make it entirely vegetarian).
  • In large pot, using medium high heat, heat remaining Tablespoon of extra virgin olive oil, saute onions, stirring constantly, until onions become soft and turn translucent. Add the 1 Tablespoon of miso to the onions, continue to cook, stirring constantly and mix well, do not burn the miso.
  • Add the roasted tomatoes to mixture, stir and cook for 2 to 3 minutes.
  • Add warm dashi broth and 2 Tablespoons of kaeshi to the pot, scrape the bottom, cook for 2 to 3 minutes and bring to a boil.  Skim off any fat or scum from the mixture, reduce heat to medium low and simmer for 25 – 30 minutes.
  • Prepare the kale for garnish.
  • When soup is almost ready, boil water in a different pot to cook the pasta (usually 100 grams of pasta to 1 litre of water), add kosher salt to boiling water,  then add the orzo and cook according to instructions.
  • Taste and adjust the seasoning of the soup (if necessary), put orzo pasta into bowl, ladle the soup, garnish with chopped kale and seaweed flakes, now ready to serve and enjoy!


I have used the Rustichella d’Abruzzo’s orzo pasta for my recipe (available at Gourmet Warehouse on East Hastings, Vancouver, BC), the savory seaweed flakes is from Cornish Sea Salt Co (also available at Gourmet Warehouse).

See “Vegetable curry udon” for kaeshi recipe – I have used the kaeshi (instead of just soy sauce and mirin) which I made for the curry udon as seasoning; you can even add a dash of sake when cooking the onions and tomatoes, add red chili pepper flakes to make it spicy, be creative!

Katsuobushi dashi broth – made with kelp and dried bonito flakes

I added leftover cauliflower to the soup and use less orzo, it is always a great idea to have more vegetables.




Fallin’ hard for “Lang Lang” Langley in the Fall

Beautiful Barn at Vista D'oro, Langley, BC
Beautiful Barn at Vista D’oro, Langley, BC

I have a feeling and I’m not concealing..Fall is the time for it..I open my eyes to see and let my heart discover…I have fallen…fallen hard for “lang lang” Langley in the Fall..

What is “Lang Lang”?  You’ll find out when you read to the end…

A beautiful Fall Day in Langley..self drive to a couple of locations recommended by Circle Farm Tour

Visited Vista O’Doro Farms and Winery (thanks to an earlier visit to Cafe Orso in Deep Cove I discover their fruit preserves)




Enjoyed a wonderful lunch at Bacchus Bistro at Domaine de Chaberton (our second visit to the winery and restaurant)…wonderful time with dear friends…


a non-drinker visiting a winery…
I had a spinach salad..and shared a pork rillette with brioche (picture not shown)…
Visited the shop, walked the grounds for photos and enjoyed the fine weather..

Afterwards we went back to Fort Langley…(we were there back in May!)

The Old and the New – Vintage Cars out and about
Second visit to Cranberries Naturally this year! This time I picked up a bag of cranberry powder for smoothies 🙂
Crossed the Jacob Haldi Bridge between Fort Langley and McMillan Island, home of Kwantlen First Nation
Venturing out..we went into the Brae Island Regional Park…Along the Fraser River’s Bedford Channel

While back to our city life in Vancouver…

I went on a photo walk in downtown and gastown…enjoyed a virgin berry mojito at Mosaic Grill (Hyatt Regency) on the way…


A storefront in gastown: It’s all about Love…


Do you like Ramen? There’s another ramen ya in Vancouver: Tried Danbo Ramen (on West 4th Avenue in Kitslano); someone had extra noodles; we like the flavors.

Fukuoka style Ramen with Chashu; I added seaweed.

I just love walking to Granville Island…to shop and prepare for cooking and fun gatherings with family and friends on weekend..


A quick stop to my favourite seafood place…picked up a snapper (and great cooking tips)…

Of course I have to take one home…

Had the day off on Thanksgiving (Thanks to my brother and sister-in-law’s invite!)…

Then I cooked up a storm for my friends..Broiled Snapper for my friend’s birthday dinner! Cover the snapper in coarse sea salt for 2 to 3 hours; wipe clean afterwards (do not rinse!). I lightly stuffed the fish with lemon slices, green onion and some ginger…Broil the fish in the oven for approximately 6 minutes on one side (it’s a 1.5 pounder), and 5 minutes on the other (thanks William for your great cooking tip)…Serve hot with oroshi (grated daikon) with yuzu ponzu and chopped onion.



For another gathering with three lovely visitors, I made kabocha and edamame croquettes, I tried to replicate the dish I had at Kinome Japanese Kitchen (2511 West Broadway, Vancouver, BC) last month; ideas are everywhere and creative juices are flowing…

Kabocha and Edamame croquettes, cooking method adapted from Just One Cookbook..They are baked, not fried!
Beautiful purple tulips..I love all things purple bright and beautiful..

Thank you Seafood City : Not only did I get great fish and cooking tips always..

I am happy and thankful I have made new friends, met a chef (star struck and pretended to be cool)… and received an unexpected gift (Thanks Brian!)..King Sauce…found Betty King Sauce on Instagram and we had a few exchanges!


Made myself a tomato-dashi broth udon noodle and had it with King’s wicked good!  Going to try it with hotpot very soon!


Because of “Chef”, I found out there’s a new Japanese restaurant on Fraser…Masayoshi Sushi (4376 Fraser Street (at E. 28th), Vancouver, BC)..Remember a few months ago I talked about Fraser Street, this sushi bar is right in my favourite area (around E. King Edward).

We had their nigiri sushi (shima aji, scallop, hamachi, tai (snapper)), loved their kimpira gobo (burdock root, it’s a stroke of genius by adding almonds, hazelnuts), enjoyed their smoked salmon salad (see picture below)…Excellent service by Tomo-san, he was very attentive and informative. Reservations highly recommended (omakase must be booked 3 days in advance as they include seasonal ingredients for their cooked food).

Smoked Salmon Salad with papaya, apple, a hint of shiso, egg yolk kimizu (egg yolk and vinegar)…

Good Reads: heated debates?

WHO Reports on “Meat is linked to higher cancer risk”

I have yet to see Lang Lang (ha!) in concert, I saw Chris Botti instead 

To End in a “high note” (pun intended)…

I know one is a world-renowned pianist and the other a pop/jazz trumpeter…thanks Mavis for your invitation to the Richmond General Hospital Benefit and Gala…it was definitely an eye opening experience.

IMG_9092 In life all things and encounters happen for a reason….Grateful and Thankful always…Whatever will be will be.

So What is “Lang Lang”? It’s “Bright/Happy” in Mandarin; “Pretty Pretty” in Cantonese (OO)

RECIPE: Wafu Whole Tomato Rice

Wafu Whole Tomato Rice with Fried Egg


As soon as I saw Hong Kong food blogger “Foods Sensei”‘s  (also on Facebook) Wafu Tomato rice posting, I wanted to make it immediately! Apparently the original Japanese Whole Tomato Rice recipe by “Ochikeron” is a huge internet sensation on YouTube (her page also on Facebook).  

It is nutritious and easy to make: using only the rice cooker, this is the Japanese version of rice pilaf. There’s only one catch: you must account for the water content from the tomato and reduce the quantity of cooking liquid (whether you are using water or dashi) by approximately 20% (it all depends on what type of rice or tomato variety you use, there are no set rules).  I have used even less liquid because I added an onion.

My version is a combination of both recipes; I have used a white+brown rice mix and added the onion; my garnishes are green scallions and seaweed. I had the rice for lunch with a sunny side up fried egg, the egg yolk oozed and blended so well with the rice, it was a very satisfying and delicious meal.

Thank you very much to Foods Sensei and Ochikeron for your wonderful original recipes! (OO)

Ingredients: (serves 2)

1 large tomato, 1/2 small yellow onion, 1/2 cup long grain jasmine rice, 1/2 cup long grain brown rice, 1 Tablespoon olive oil, 1 cup Japanese dashi broth, 2 teaspoons organic soy sauce, 2 teaspoons Japanese mirin, 1 fried egg (optional), nori and chopped green scallions for garnish.

*As usual I used my own homemade dashi, you can get dashi powder at Japanese food stores.


– Wash the jasmine rice grains and brown rice grains thoroughly

– Using the pot from your rice cooker, measure the dashi up to the mixed rice setting level (in this case it’s for 1 cup mixed rice); I then poured the dashi broth into a measuring cup and remove approximately 25% (or up to 30%) of the liquid; then pour the rest back into the rice pot.

– Add the rice grains, stir in olive oil, soy sauce, mirin and black pepper, mix very well.

– Wash the tomato and remove the stem; peel and slice the onion, then place them into the pot

Place the ingredients!



– Put the pot back into the rice cooker, you must choose the right setting (mixed rice) and start to cook

– When rice is ready, using the rice paddle, “slice” through the tomato and onions, toss and mix the ingredients with the rice lightly.

Rice is ready!


– When rice is almost done, prepared the sunny side up fried egg **this is optional.

– Serve the rice in dish or bowl, garnish with nori and chopped green scallions.


Here are the links to the original recipes; Foods Sensei is a Chinese food blog. Enjoy (OO)

RECIPE: (Japanese flavor) Fresh Tomato and Caramelized Onion Jam – “Jam-chup”


I really do spend much of my free time watching cooking shows, reading and researching about food and recipes; collecting a lot of information and “tuck them away” (as my hub Andy would put it) into my little “memory drawers”. Besides my IPHONE and IPAD, I always carry an old fashion notebook with me. Hey you just never know whenever an idea hits and what you need to find in order “connect” the missing “food links”…

This was one of those times when an idea hit so quickly!

As I was “conceptualizing” my faux “omurice” dish, I was looking for a “ketchup” replacement – Besides the fact we rarely use ketchup at our household, I knew ketchup will not work as a seasoning to the “cauliflower rice”, it will make it mushy.  I needed something more “adult” and sophisticated to “elevate” the dish! Through my weekend experiment, my “jam-chup” (Andy came up with this name) complimented the final dish beautifully, it was my own “Top Chef” moment (LOL)

The recipe is adapted from a great posting by Joshua Bousel (the caramelized onion method by J.Kenji Lopez-Alt), published on Serious Eatsone of my favourite online food communities.  The difference is I’ve used Japanese dashi stock instead of water to “deglaze” and also add another subtle layer of flavor; I made the “switch” specifically to make it “Japanese” in order to go with my faux-“omurice” (Omelet Rice) dish.  If this doesn’t work for you, please feel free to switch back and stay true to the original recipe.

I have used an organic coconut palm sugar (an absolute personal preference, I don’t use any refined white sugar), reduced the quantity and it worked just as well.  I just love using fresh ingredients and watch all the flavours blend together harmoniously.  It is through experimentation you will improve your kills, understand your tastes and put your own signature on any dishes.

My “jam-chup” is long-term keeper what else can I use it for? (OO)

Ingredients: (yields approximately 1 cup)

1 pound yellow onions (finely sliced), 1 Tablespoon grapeseed oil, 2 pounds organic roma tomatoes (peeled, cored, seeded and finely chopped), 1/2 cup organic coconut palm sugar, juice from 1 lemon, 2 Tablespoon apple cider vinegar, 6 to 8 Tablespoon Japanese dashi (homemade, or you can use packaged stock powder), 1 teaspoon kosher salt, 1/2 teaspoon red chilli pepper flakes

Remember, always adjust your seasoning according to your liking and dietary needs.


– Peel, core, seed and finely chop the tomatoes (see picture with below for peeling method).  Set aside.

Use a sharp knife and slice a shallow “X” into the bottom of the tomato (opposite to stem side); place them in boiling water, you will see the “X” split open, it’s very quick (only 20-25 seconds). Remove them from hot water and place them in “ice” bath to cool off.


– Add grapeseed oil to large heavy bottomed stainless steel saucepan over high heat.  Add onions and cook, stirring frequently, until bottom of the saucepan is glazed in a pale brown fond (takes approximately 5 minutes – you will see it).

– Add 2 Tablespoons of dashi stock and scrape up fond with wooden spoon or spatula.  Continue to cook, and keep stirring frequently, until fond has built up again (that’s another 2 minutes). Add another 2 Tablespoons of stock and scrape up the browned bits.  Repeat cooking, add stock, and scraping until the onions are completely softened and caramelized (a deep dark brown colour), approximately 15 minutes in total.

– Add tomatoes, coconut palm sugar, lemon juice, apple cider vinegar, salt and chilli red pepper flakes to the sauce pan, stir to combine with the onions.

– Bring mixture to a boil, then reduce to low heat and simmer, stirring occasionally, until tomatoes have broken down and “jam” has thickened and developed a “jam” like consistency, this takes 1 to 1 1/2 hours.

– Remove from heat, transfer to an airtight container, let it cool completely and refrigerate (according to original recipe, this can store in refrigerator up to two weeks, for an extended period, ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.