Posts tagged as:

Japanese Recipes

Miso Glazed Black Cod Recipe

March 16, 2010
Thumbnail image for Miso Glazed Black Cod Recipe

Because fish roam the oceans, free of political, ethnic and language barriers, they tend to get many different names in different parts of the world. Like little finned spies, they lurk in the ocean depths, switching aliases as they move from port to port. Take the Sablefish for example. Depending on who you ask, you’ll [...]

Read the full article →

Uni with Yuzu Gelée

March 4, 2010
Thumbnail image for Uni with Yuzu Gelée

This doesn’t happen often, but I’ve been at a total loss as to what to name this dish. It’s not quite a salad, not quite a ceviche, and not quite a terrine. Sure, I could have just stretched the definition a bit to fit the dish, but it always irks me when people go naming [...]

Read the full article →

Japanese Curry Rice Recipe (video)

February 8, 2010
Japanese Curry Rice from Scratch

One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you’ve had it for the umpteenth time. Some might call this inconsistency, but for me there’s no such thing as a “best recipe”, because my [...]

Read the full article →

Tonkotsu Ramen

December 30, 2009
Thumbnail image for Tonkotsu Ramen

This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It is thick, creamy and nearly white [...]

Read the full article →

Sea Urchin Ceviche

November 16, 2009
Thumbnail image for Sea Urchin Ceviche

It’s the middle of November here in New York, and we’re still having springtime weather. This warm-blooded California boy isn’t complaining, but it’s a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but [...]

Read the full article →

Japanese Chashu

October 5, 2009
Thumbnail image for Japanese Chashu

Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender.
If you’re thinking the name sounds an [...]

Read the full article →

Tonkatsu

July 27, 2009
Thumbnail image for Tonkatsu

Tonkatsu (豚カツ) is a cutlet of pork, breaded and deep fried until crisp and golden brown. While it’s become a ubiquitous cafeteria staple in Japan, there are many restaurants that specialize in tonkatsu and related dishes.
Maybe I’m just a total geek, but I’ve always been fascinated with tracing the origins of a dish. The [...]

Read the full article →

Pasta con la Bottarga e Wasabi

July 6, 2009
Thumbnail image for Pasta con la Bottarga e Wasabi

Pasta con la Bottarga is about as simple as pastas get, consisting of pasta (usually spaghetti), grated bottarga and olive oil. Yet for such a meager amount of effort, you’ll be treated to a decadent pasta roaring with umami and flavours of the sea. In this version, I’ve added some freshly grated wasabi to [...]

Read the full article →

← Previous Entries