Archive for January, 2019
Michibia Sansho Miso Sauce
Posted by tastingmenu in Michiba At Home, Nobu At Home on January 26, 2019
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/* https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ Recently, I was catching up on what Iron Chef Michiba was working on at https:// m.facebook.com/MichibaShunsara, when I found this: https:// m.facebook.com/media/set/?set=a.899611443422832.1073741834.187205257996791&type=3 …. The secret recipe of「山椒味噌」(“Sansho-miso”). Though it is called the “secret,” in case of Michiba, he does not pass it on as a secret; it simply […]
Sweet Peanut Crusted Mochi, Taiwan-Style
Posted by tastingmenu in HomeCooking on January 20, 2019
So I recently purchased some shiratama-ko from Ebisuya in Medford, MA and I wanted to get acquainted with the product with an eye towards replicating Iron Chef Michiba’s shiratamako with meringue enhanced mochi for his ozoni soup. So one recipe I thought I would try was Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese […]
Sake Kawa Yaki (Crispy Salmon Skin)
Posted by tastingmenu in Fundamentals, HomeCooking, Nobu At Home on January 20, 2019
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin. Usually, I use it for making onigiri. Additionally, the Nobu cookbooks have a […]
Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako
Posted by tastingmenu in HomeCooking, Michiba At Home, Morimoto At Home, Nobu At Home on January 12, 2019
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto. I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]
Ingredient Alert: New Zealand Lamb
Posted by tastingmenu in HomeCooking on January 12, 2019
When it comes to lamb, my wife and I have found we prefer having the New Zealand lamb variety after having it at the Nobu/Matsuhisa restaurants and then doing Nobu-style lamb at home. As it would so happen, Marty’s at Newtonville, MA has mentioned that it is currently carrying (and will for the foreseeable future) […]
Christmas Dinner 2018
Posted by tastingmenu in HomeCooking, Nobu At Home on January 6, 2019
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/07/07/nobu-toro-and-wasabi-pepper-sauce/ Understanding that I wouldn’t be able to prepare my normal multicourse holiday dinner this year, I though about what to make for Christmas dinner. I recently came across a menu item from Chef Thomas Keller – Braised Beef Short Rib “Wellington” reported by: https://www.sonomamag.com/biteclub/french-laundry-opens-ad-lib-pop/ I thought about this a little […]
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