Electric Lunchbox #26: Shoyu Chicken

Back to my beloved Japanese dishes! This is another recipe that I got from when I worked at Brentwood UCLA. I love making this dish on the stove as you just place everything in a pot and let it boil away till done. Dinner is ready!

On the stove the sauce gets to thicken and caramelize but it doesn’t in the Itaki. If you want a thicker sauce, stir in a teaspoon of cornstarch with the water and soy sauce at the beginning. Or you could boil the sauce on the stove and then add it to your bowl when it has reduced some then continue with the recipe.

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little itaki cup included with the lunchbox. It holds 40ml.*

1 boneless, skinless, chicken breast, cut into 1 inch cubes

1/2 cup water

1/2 cup soy sauce

1 tablespoon sugar

1 clove garlic

1/4 teaspoon minced ginger

1 tablespoon sake

2 cups Japanese rice

2 cups water

3 cups water for the base

Green onions, to serve

In the bottom bowl, mix together chicken, water, soy sauce, sugar, garlic, ginger, and sake. *You can reduce the soy sauce and water if you want a less watery dish.*

In the smaller top bowl, place rice and rinse a couple of times. Drain and add 2 cups water. Set on top of the bottom bowl.

Place both bowls on the Itaki base and add 3 cups water to the base. Cover and let steam until it shuts off, about 55 minutes. Check chicken for doneness, adding 1/2 to 1 cup water more to the base if necessary.

Carefully remove bowls from the base and stir the Shoyu Chicken, adjust seasoning if needed. Sprinkle with green onions. Fluff rice and serve!

Follow me for more recipes for the Itaki!

See Itaki’s offerings here! https://www.itakico.com/theresa

Corn Spoonbread

Cornbread that is soft, moist and filled with corn is just the perfect side dish for a lot of main dishes. Chili, grilled meats, fried meats…the list goes on and on. I do not like a cornbread made with all cornmeal as it tends to be crumbly and dry.

When I was younger, Kenny Rogers Roasters opened restaurants all over Manila, Philippines and we would eat in or take out a couple of times a month. I always adored the corn muffins and the mac and cheese. The restaurant did not last very long though so I had to try to put together a corn muffin recipe to serve with our home roasted chicken.

This is easier to make as it is make in a 13×9 pan instead of individual cups. It also starts with a corn muffin mix to make whipping it up fast and easy!

1 stick butter, melted

1 14.75oz can cream style corn

1 15oz can corn kernels, drained

1 cup sour cream

2 eggs

2 tablespoons sugar

1/2 teaspoon salt

1 8.5 oz box Jiffy corn muffin mix

Preheat oven to 350F.

Grease (or spray with a nonstick baking spray ) a 13”x9” pan. Set aside.

In a medium sized bowl, combine butter, creamed corn, corn kernels, sour cream, eggs, sugar, and salt. Add corn bread mix and stir just until mixed, with no traces of dry mix visible. Pour into prepared pan.

Bake 30-35 minutes, until golden.

Cool for a few minutes before cutting into squares.

Served with Turkey Chili

1 Hour Hamburger Buns (or dinner rolls)

This recipe came about when we were in week 3 of the stay at home order due to CoVid19. My son wanted hamburgers and fries but my husband doesn’t want us to go out at all. We do not have hamburger buns and I had been reading that bread is almost always out of stock all over our town’s grocery store.

Lucky I know how to make bread. So I decided to make hamburger and fries from scratch…the bread, the patties, and the fries. I added additional yeast to make the dough rise faster as it was already late in the afternoon. The bread worked out really good so here I am sharing it with you. I promise it will be easy and fast to make these burger buns and that they taste great! A lot of work to make everything from scratch yes, but I feel truly blessed to be able to make it.

Now, with the COVID cases on the up swing again, AND 4th of July, I will probably make this today for our little BBQ, so we can stay home and try to avoid going out.

Happy 4th of July everyone! Stay safe!

2 tablespoons instant dry yeast

1 cup plus 2 tablespoons warm water

1/3 cup vegetable oil

1/4 cup sugar

1 large egg

1 teaspoon salt

3-1/2 cups all-purpose flour

Water, for brushing

Sesame for topping

  • In a large bowl, mix yeast and warm water. Add oil and sugar. Mix well. Add the egg, salt and enough flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise.
  • Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.
  • Cover and let rest for 30 – 40 minutes, until doubled. Meanwhile, preheat oven to 425F. Bake buns for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Thermomix directions:

1. Place yeast and water in the mixing bowl. Set to 2 minutes/37F/speed 2.

2. Add the oil, sugar, egg, salt, and flour. Set to 2minutes/Knead.

3. Divide into 9 pieces; shape each into a ball. Place 3 inches apart on parchment lined baking sheets. Brush tops with water and sprinkle with sesame seeds.

4. Cover and let rest for 30 – 40 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

This recipe can also be used to make dinner rolls. Divide dough into 24 pieces, shape and let rise until doubled. Bake until golden brown.

Electric Lunchbox #25: Vanilla Cake

Another recipe request from Facebook that I was happy to make.

A plain vanilla cake is the perfect canvas for any flavor of sugar frosting you like, a chocolate ganache topping, or simply served with sweet fresh fruits or berries. Since I love chocolate frosting, I used a plain chocolate frosting.

Feel free to use any flavor that you like to customize it to your taste. Of course, we all know that sprinkles makes the cake look extra festive too!

This is perfect for a small celebration, as a sweet reward, or just to serve something sweet to end dinner!

Follow me for more recipes for the Itaki!

See Itaki’s offerings here! https://www.itakico.com/theresa

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*


1 egg

1/4 cup sugar

2 teaspoons vanilla extract

1/4 cup melted butter

1/4 cup whole milk

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 Itaki cups water for the base

1. Whisk together the egg, sugar, vanilla, melted butter, and milk until blended. Sift in flour, baking powder, and salt. Stir until combined but do not over mix.

2. Spray the big Itaki bowl (or the medium Itaki Jumbo bowl) with nonstick spray.

3. Pour batter in and smooth top. Cover with foil and place in the electric lunchbox base.

4. Pour 3 Itaki cups of water in the base. Cover and let it steam until it shuts iff, about 55 minutes.

5. Carefully open the lunchbox and remove the bowl to a cooling rack. Cool completely.

6. Run a knife along the edge to release the cake. Invert onto a plate. Frost or serve with fruits or berries, as desired.

Electric Lunchbox #24: Chocolate Chip Bread Pudding

I have been craving a lot of desserts lately and kept testing them out in the Itaki. I think I am not the only one that can devour a dessert meant for several people all by myself. This is where the Itaki comes in handy. Portion Control! Or so I’d like to think, as the desserts I make tend to be enough for 2-3 servings but I still am likely to eat it all, specially the not-too-bad failures during the recipe development and testing phase.

So Itaki bread pudding was made! I added chocolate chips because I had some, but you could add anything you like to have in a bread pudding. Or even omit it completely for a plain version. I added instructions for a cinnamon raisin one below.

Although I miss the golden brown, crispy edges of the baked version, I think this is a pretty good substitute for when you just want a small serving of bread pudding quick and without heating up the oven. I might try using my torch if i have left overs next time.

Serve warm, or cold, as is, or garnished with whipped cream, or go all out and add a scoop of ice cream. Whatever makes you happy! I know I am surely going to be in a good mood after I have my dessert! 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*

1 egg

1/2 cup milk

2 tablespoons sugar

1/4 teaspoon vanilla

Pinch of salt

1 tablespoon melted butter

100 grams (3-4 slices) bread, cut into 1 inch cubes or smaller

1/3 cup chocolate chips

3 Itaki cups water for the base, about 50 minutes

Beat egg in the bottom Itaki bowl (or the medium Itaki Jumbo bowl if you are cooking a full meal). Add milk, sugar, vanilla, salt, and butter. Mix well.

Add the bread and stir until all cubes are coated with the milk mixture. Let it absorb for a few minutes. Add chocolate chips and stir again. There should be just a little liquid left in the bottom of the bowl.

Cover with foil and place in the base. Add 3 cups water to the base. Cover and let steam until it shuts off, about 50 minutes.

Carefully remove from the lunchbox and let cool. You can serve this warm or cold.


Cinnamon Raisin: replace the chocolate chips with raisins. Add 1/2 teaspoon cinnamon with the sugar.

Peanut Butter Jelly: replace chocolate chips with peanut butter chips. Serve with a side or drizzle of grape jelly.

Follow me for more recipes for the Itaki!

See Itaki’s offerings here! https://www.itakico.com/theresa

24 hour Pizza crust

Happy birthday to my son! Time flies by so fast he is 11 already! Pizza is one of his favorite food (well, aside from mac and cheese and Korean chicken) so I will feature a time consuming but very delicious pizza crust recipe today.

I make pizza for lunch or dinner at least twice a month, so I have been able to try different recipes and tweak them to my family’s tastes. This is Vito Iacopelli’s recipe. He is a professional pizza guy, a pizzaiolo, I saw on youtube who was sharing how to make pizza dough for home use. I scaled down his recipe to make 2 big 14-inch pizzas or 3 smaller 12 inch ones. This is usually enough for my little family of 3 with leftovers for another meal.

I tried baking this crust with the Breville Pizzaiolo, the Napoli wood fire pizza oven, and the Mont Alpi pizza oven (which I modified by adding a thick layer of refractive cement on the interior). Although the Breville gave the best result the easiest way (plug in, dial the temp and that’s it!), I kept the modified Mont Alpi as the Breville is a HUGE, single use appliance that I can not store easily. The Napoli cannot keep the wood burning properly, but I think if I buy the gas attachment it would be easier to use and keep a constant temperature. The Mont Alpi is an outdoor appliance so I just leave it in our outdoor barbeque area.

It takes a day to make this so plan ahead. You could also place it in the refrigerator for the 6-8 hour rest and use it with in 2 days. It is worth it though as the crust is really delicious and perfect for any topping you’d like to put on it!


333 grams water

1.7 grams yeast

3.3 grams honey

8.3 grams salt

16.7 grams olive oil

500 grams 00 flour or all purpose flour

Place water and yeast in a bowl. Mix. Add honey and mix well. Add 350 grams flour and mix well for a couple of minutes. Cover with a dishcloth. Leave for about 1 hour.

Add the rest of the flour, salt, and olive oil. Form into a ball and knead for about 5 minutes. Shape into a ball. Place in a greased bowl, turn dough over, cover with plastic wrap and let rise 1 hour.

Form into 2 balls and place in a floured pan. Flour tops and cover with plastic wrap that has been sprayed with non stick spray, then cover with a dish cloth. Let rest 6-8 hours.

Remove covers and drop in a bowl of flour. Take dough out and shape into circle, 14 inches in diameter. Place in a pizza pan or peel and repeat with the other half.

Brush olive oil on edges. Spread some tomato/pizza sauce on top, bake in 500F oven for 5 minutes. Top with desired toppings (mozzarella and pepperoni are my family’s favorites) and bake 10-15 minutes more.


Korean Fried Chicken

This is one of those dishes that my son almost always requests if I ask him “what should I cook today?” I saw the original recipe from https://www.maangchi.com/recipe/yangnyeom-tongdak but decided on the short cut of using frozen chicken tenders as frying is a little too much work, and using brown sugar as I don’t always have the sweetener called for in the recipe.

With all these changes, I am able to make this anytime I need something quick and delicious…as long as I have a package of chicken tenders in the freezer. I serve this with plain steamed rice and a salad or mixed veggies to round out dinner.

I hope you try it!

1 package (25oz) Tyson Crispy Chicken Strips, prepared according to directions

2 tablespoons canola oil

1 tablespoon minced garlic

2/3 cup tomato ketchup

2 tablespoons apple cider vinegar

1-2 tablespoons gochujang (hot pepper paste), add more if a spicy sauce is desired

2/3 cup brown sugar

Sesame seeds

Chopped green onions

Heat the chicken strips, following the directions. I usually use the air fryer for this. I cook the chicken at 390F for 18-20 minutes, until browned and crispy.

Meanwhile, heat a saucepan over medium heat and add canola oil and garlic. When the garlic is fragrant and lightly browned, add ketchup, vinegar, gochujang and brown sugar. Simmer over low heat for about 5 minutes, until sugar is dissolved and the vinegar is not too pungent.

Pour sauce over chicken and toss to coat. Sprinkle with sesame seeds and chopped green onions.

Serve with plain white rice and add some veggies to round out your meal.

With kimchi and takuan

Electric Lunchbox #23: Pineapple Chicken

A special request from Lu Gram! I hope this meets your expectations!

I have recently noticed a couple of readers who truly appreciate my work with the Electric Lunchbox and have granted a recipe request from them. This Pineapple Chicken is from a fellow Electric Lunchbox member Lu Gram, who did make my whole week with a very kind comment made regarding my blog. I truly appreciate any encouragement I am given! It brightens my blogging days!

I hope you guys try and make this. The original recipe is a stir fry recipe so I prepared the sauce separately at first to make sure I get the taste and texture right. However, I am one of those people who loves dump-it-and-forget-it recipes so I started again from scratch to figure out a way to make this recipe taste good with as little effort as possible from our part. After a few disasters, I think this is a delicious recipe given the amount of prep it calls for.

As like most of my main dish recipes, feel free to add what you like to make it your own! Shredded carrots, snow peas, water chestnuts, mushrooms, and broccoli would be good additions to this dish.

I hope you guys like it! I know I really did!

Follow me for more recipes for the Itaki!

See Itaki’s offerings here! https://www.itakico.com/theresa

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*


1/4 teaspoon garlic powder

1/2 teaspoon minced ginger (I used the one that comes in a squeeze tube)

1/3 cup pineapple juice

2 tablespoons soy sauce

1 tablespoons hoisin sauce

2 tablespoons packed brown sugar

1/2 to 1 teaspoon chicken bouillon powder

1 tablespoon cornstarch

pepper to taste

275 grams boneless, skinless chicken breast or thigh, cut into 1 inch cubes

1/2 of a small red pepper, cut into 1 inch cubes

1/2 cup canned pineapple chunks, drained

1/2 of a small onion, chopped

Green onions and toasted sesame seeds for garnish

For the little nesting bowl:

2 Itaki cups rice (rinsed and drained)

2 Itaki cups water

Place the garlic powder, ginger, pineapple juice, soy sauce, hoisin sauce, brown sugar, bouillon powder, corn starch, and ground pepper in the big bottom bowl and mix well.

Add the chicken pieces, red pepper, pineapple chunks, and onion in the bowl and stir to coat with the sauce.

In the small nesting bowl, place 2 Itaki cups of rice, rinsed and drained, with 2 Itaki cups of water. Place this bowl on top of the bigger bowl and place both in the Itaki base.

Add3 Itaki cups of water to the base. Cover and turn the electric lunchbox on. Let steam until done, about 50 minutes.

Carefully open the lunchbox and check chicken for doneness. Add water to the base if needed. My dish was done with 3 Itaki cups of water, but I understand steam time varies.

Fluff rice. Stir pineapple chicken and adjust taste if needed. Top with green onions and toasted sesame seeds.

Serve hot and enjoy!