Author Archives: Kid Skwid

Born and raised in California. Living in Los Angeles trying to keep it real in the culinary industry. Staying positive and keeping your head up is the greatest way of maintaing a strong and powerful energy nobody can come across, only the ones who do the same!

December 27, 2013

Casa de Kei: Kampachi Kama Soup

by Kid Skwid

INGREDIENTS

1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat
1 bunch komatsuna (or spinich)
5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin
1 Tokyo negi (or regular scallions), thinly sliced on a bias
1 pouch ago dashi (or bonito dashi)
1/4 teaspoon shichimi togarashi (Japanese 7 spice)

METHOD

Get a nabe pot, add 4 cups of water, mushrooms and the dashi.

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December 2, 2013

Casa de Kei: Kimchi Omurice

by Kid Skwid

INGREDIENTS
Serves 2

1 small chicken breast, cut into small cubes
10 green beans, diced small
1/4 medium yellow onion, diced small
1/2 cup kimchi, diced medium
4 shiitake mushrooms, thinly sliced
1 fresno chili or jalapeño, diced extra small
3 eggs, whisked
2 cups steamed white rice
1/4 cup tomato sauce
3 tbsp Sriracha
4 tbsp blend oil, 1/2 olive oil and 1/2 canola oil
Salt and pepper, to taste

METHOD

1.  

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November 8, 2013

Casa de Kei: The Irish Mule

by Kid Skwid

2 oz Irish whisky (Jameson, Bushmills, etc.)

1/2 lime, squeezed

A few dashes of Peychuad’s Bitters

Shake it up with ice and add it to your copper mug from Umami Mart

Pour in 3 oz ginger beer

Garnish with a lime wedge

Kanpai!

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September 25, 2013

Casa de Kei: Asari Garlic Butter

by Kid Skwid

INGREDIENTS

1 pound Manila clams (I used fresh ones from the Farmer’s Market)
1/4 yellow onion, diced small
2 Santa Fe peppers or jalepenos, de-seeded, diced small
2 stalks of lemongrass, cut bottom part off, diced small
1 cup white wine
1/2 stick unsalted butter
5 cloves of garlic, chopped
4 tblsps live oil
8 sprigs chopped parsley

METHOD

1.

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August 19, 2013

Casa de Kei: Sato-kun Sausage Sandwich

by Kid Skwid

4 mini pork sausage links (Satokun sausage from Mitsuwa or Nijiya)
1/2 avocado (sliced thin)
3 shiso leaves
1 heirloom tomato (small and thick slices)
1/2 pack bunshimeji mushroom (sautéed and seasoned with salt)
3 tbsp chili aioli (mayo, siriacha and sesame oil)
1 brioche bun (sliced in 1/2 and toasted)

Stack layers: bottom bun, chili aioli, avocado, sausage, sautéed mushroom, tomato, shiso, chili aioli spread and top part of bun!

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July 30, 2013

Casa de Kei: Mentai Pasta with Shirasu

by Kid Skwid

Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies).

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July 15, 2013

Postcard from Tokyo: Cutting Soba/ Missing Finger (Ikebukuro)

by Kid Skwid

On my recent trip to Japan, Kuni and I went to a kona-ya (flour shop) in Ikebukuro, Tokyo called Hokutou Seifun.

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July 5, 2013

Postcard from Tokyo: Hungry Ajikawa Curry Shop (Suidobashi)

by Kid Skwid

Hambagu (hamburger) curry rice with an over-easy egg and a touch of fresh cream. Our uncle’s curry shop Hungry Ajikawa has been around for 35 years.

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June 11, 2013

Postcard from Tsukiji: Akagai (Red Clam)

by Kid Skwid

*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach.

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May 21, 2013

Casa de Kei: Mame Gohan (Beans + Rice)

by Kid Skwid

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes).

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