Tatoyaki at Wasabi in Ottawa
Tatoyaki at Wasabi in Ottawa

Tatoyaki at Wasabi

Wasabi, a Japanese restaurant down in Ottawa’s Byward Market, was a terrific restaurant back in its day and I was saddened when it finally closed its doors. The chefs there could be very inventive and produced some uniquely interesting and delightful dishes over the years.

Sometimes, though, the culinary attempts at creativity that came out of the kitchen were just a teensy bit misguided and the results ended up being flops of monumental proportions. The Tatoyaki dish you see pictured above was, I regret to tell you, very much one of their more epic fails…


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Kimchi Soup with Pork
Kimchi Soup with Pork

Kimchi Soup with Pork

Kimchi is not merely a side-dish, or pickled snack. Rather, it is often used as a cooking ingredient as well. Most notably, it can be added to fried rice, used as a primary ingredient in particular types of Korean stews known as Kimchi-jjigae, and is also used in a class of soups collectively called Kimchi-guk.

Today’s recipe is a simple and straightforward Pork and Onion Soup to which I have added a good, healthy dollop of my homemade Basic Kimchi to give it a sour and spicy finish…


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Vietnamese Coconut Water Pork - Thit kho tau

Vietnamese Coconut Water Pork (Thit kho tau)

Vietnamese cuisine has two very popular pork dishes which are very similar. One is known as ‘Thịt kho tàu’, or ‘Caramelized Pork’ in English, and the other is just simply referred to as ‘Pork braised in Coconut Water’.

In both of these dishes,  Fish sauce and caramelized sugar syrup are essential to the basic flavor, but Thit Kho To is generally sweeter, may include hard-boiled eggs, and often doesn’t use Coconut Water at all. Naturally, that particular ingredient is an absolute requirement for today’s recipe…

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Cardamom-Lemon Chicken
Cardamom-Lemon Chicken

Cardamom-Lemon Chicken

This little dish very is Indian in spirit, although I don’t think I have ever actually seen cardamom paired with lemon zest in any of my Indian cookery books. The two flavorings do, however, work very nicely together with chicken and the result, using the spice blend and cooking method used here, makes for a novel twist on the ever-popular Indian restaurant favorite, Tandoori Chicken.


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