A cake with no eggs? It can be done! And it’s delicious. Fluffy, fudgy, chocolatey. This may be one of my favorite mug cake creations yet. It only needs fiveingredients. And unlike the other mug cakes, there’s not gooey outside layer.

After making the two ingredient chocolate coke cake, I realized that it is possible to make a cake without using any eggs. One of the issues I had with the chocolate coke cake was that the crumbs are a little loose making it hard to cut and eat. But if you put it in a mug, you eliminate that problem since you are eating the cake with a spoon.

So I set about making a chocolate coke mug cake. No cake mix this time. Instead I made it from scratch and hoped for the best. And it came out perfect. The cake rose unbelievably high. It almost spilled over my super oversized mug cake and so far any other mug cake I’ve made in this cup usually only rises about halfway. The cake was very fudgy yet also light and airy. It tasted very similar to the chocolate coke cake.

As you can tell, after discovering I can make cake with Coca-Cola, I got a little obsessed with recipes using soda. I came across these 7-Up Biscuits on Extreme Personal Measures.

The biscuits use Bisquick mix, sour cream and 7-Up to create fluffy and soft biscuits.

Shimbashi Izakaya is a Japanese restaurant located in the Del Mar Plaza. It’s now the fifth restaurant I’ve dined at in this plaza. After this last dining experience, I’ve decided to try to dine at them all at some point.

I originally snapped a picture  of the restaurant exterior with a peek of the ocean on the horizons, but I accidentally deleted it while clearing my memory card for space. So you’re stuck with a picture of the menu instead.

Speaking of the menu, as you can see by the picture, the menu here is extensive. The menu was more like a book. Shimbashi offers a wide variety of Japanese dishes ranging from sushi to small plates to hot pot. They also specialize in sake and there were about 4-5 pages of the menu just devoted to sake. I took the time to take pictures of the entire menu, but then realized that the full menu is online as well with pictures and prices. You can view it here.

The restaurant is owned by an engineer who is originally from Tokyo, in the Shimbashi district. After moving to San Diego, he missed the cuisine of his home, so he decided to open a restaurant in San Diego. According to the menu “Shim” means “New,” and “bashi” means “Bridge.”

There are pictures of almost every item on their menu. We tried to stick to items that had asterisks, which meant that they were recommended by the restaurant. We also ordered a few dishes from the daily specials menu too.

Thin Sliced Seared Kobe-style Beef with Yuzu Ponzu sauce ($18)

FH and I love eating seared kobe style beef and always order it when we see it on the menu. I was surprised to see that the meat slices here were very marbled. The abundance of tendons made this meat quite chewy. Not my favorite version of seared kobe-styled beef.

Pri-pri Ebiten ($8) Plump fried Shrimp in Honey Glaze sauce

While this may not be the prettiest plate, it was quite delicious. I probably wouldn’t have thought to choose this dish if I hadn’t gotten a recommendation from Three Dog Kitchen. These were the largest shrimp I’ve ever seen. Usually fried shrimp at Japanese places consist of shrimp that are stretched out creating the effect of large shrimp, but these really were huge. I think technically they were prawns. Regardless, they were plump and juicy and I enjoyed them. For the price, I was impressed with the amount given.