Archive for July, 2013
Yosenabe
Posted by tastingmenu in HomeCooking on July 29, 2013
Recently my wife wanted something light – what with the recent stretch of hot weather here in the Boston area. I thought the easiest thing to do would be to make a yosenabe. Over the years, I’ve had yosenabe in the Boston area and occasionally, they have noodles added to the dish (making the yosenabe […]
Tobanyaki For Breakfast
Posted by tastingmenu in Nobu At Home on July 27, 2013
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/01/12/ham-and-eggs * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style I must say I was inspired when I heard about a Nobu breakfast dish I hadn’t heard about before. The dish appears on page 4 of the the in-room dining menu found online at: Click to access NOBU-Dining-Upscale-In-Room%20Dining-1.pdf The dish is described as, “Breakfast Tobanyaki – Kurobuta […]
On Cooking OToro/Toro
Posted by tastingmenu in Fundamentals on July 13, 2013
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/02/17/ny-strip-with-nishino-red-wine-soy-reduction * https://tastingmenu.wordpress.com/2011/05/27/nobu-engagement-anniversary-dinner-at-home Recently, Food Network aired an episode of Chopped (“Cleaver Fever”) where the appetizer round featured tuna belly (was it otoro or toro? It looked like otoro to me). During the appetizer preparation, one of the cheftestants commented that cooking the tuna belly could risk turning it into […]
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