About Nate @ House of Annie

Nate is the Techie / Barbecue-y half of the House of Annie team. Born in Hawaii, his favorite hobby is surfing...WEB surfing that is. Visit my Google+ Profile
Website: http://www.houseofannie.com
Nate @ House of Annie has written 453 articles so far, you can find them below.

Char Siu Loh Mein

Here in San Jose we have some restaurants and delis that make good char siu. But with char siu marinades available at the Asian groceries, you can now make it at home without too much fuss.

We marinated some “country-style” pork ribs in char siu marinade for 2 days, then grilled them until cooked through.


Broiled Miso Seabass

One of the things I enjoyed growing up in Hawaii was “miso butterfish”. There’s some confusion over what exactly this “butterfish” is. But there’s no denying how yummy it is.

Marinate some seabass fillets in sake, mirin, and white miso for 3 days, turning each day to ensure even coating.

Broil until the top starts to turn nicely brown. Then turn the oven to 400*F for about 8 minutes. Remove and cool.

Over the three days marinating, that lovely miso flavor permeated the flesh of the seabass. Definitely have to do this again!
Aloha, Nate


Korokke is Japanese croquette. If you order it at a Japanese restaurant, you get something that is mostly potato, not very tasty, and often over-fried. Annie made this from scratch as part of a whole Japanese dinner she had planned.

3+ lbs of mashed potatoes, a chopped onion, browned ground beef, a little Worchestershire sauce, and a little ground nutmeg. Mix well and refrigerate for 20 minutes.

Shape into patties

Dip them in some beaten egg, then dredge them in panko. Deep fry in hot oil until golden brown and delicious. Drain on some paper towels.

Serve with tonkatsu sauce. (My sauce was made with Worchestershire, ketchup, dijon mustard, sugar, shoyu, and a little ground allspice.)

The flavor from the nutmeg was outstanding. The homemade tonkatsu sauce was very nice, unlike any bottle katsu sauce I’ve had before.

Aloha, Nate

Sausage & Eggplant Stuffed Shells

Prepared a filling consisting of Italian sausage, chopped spinach, minced eggplants, minced onions, grated parmesan, and mascarpone cheese.

Made a tomato cream sauce. Stuffed the pasta shells with the filling and laid them down in a baking pan.

About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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