Morimoto Sweet Potato Cake With Red Bean ‘Foam’

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/08/01/quick-note-nobu-kabocha-bento-box-souffle-for-2-variant/ * https://tastingmenu.wordpress.com/2011/12/10/nobu-creme-brulee-azuki-red-bean-flavor/ My wife loves sweet potatoes. Recently, we had been chatting about the desserts I had made for her, and it became clear that she was partial to ice creams, the lighter Jello-type desserts and the kabocha souffle cake that I recently made.  It then occurred to me […]

Recreating a dish: Teppanyaki Shrimp, Nobu Las Vegas

So I was watching a teppanyaki video the other night (see: https://www.youtube.com/watch?v=wZX5w7bfO0Q – see time index 4:45-9:30) and in that video, shrimp was cooked teppanyaki style along with sauteed shredded hearts of palm and then finished with spicy lemon dressing.  One look, and I laid odds I could reproduce that at home.   It was basically […]

A take on cod

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/07/18/world-of-nobu-cold-ramen-somen-inaniwa-noodles-with-umami-tomato-nobu-miami/ So I was trying to figure out what to do with another fillet of cod from the market.  Looking through The New Legal Seafoods Cookbook, I noticed two cod recipes Baked Cod Parmesan (p. 101) and Cod With Olive Topping (p. 104). It then occurred to me that both […]

A teppanyaki steak dinner

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/04/18/what-is-teppanyaki-butter/ Understanding that it still wasn’t a good idea to go out to dinner,  I wanted to make a teppanyaki-style steak dinner this weekend.  After studying the information at: http://web.archive.org/web/20041028042416/http://www.benihana.com/recipe.asp , I would need to start making the necessary dipping sauces – the “magic mustard” (called “cream sauce” at the […]

“Engineering Commentary”: Teppanyaki Cooktops

In case anyone’s interested – it might be interesting to look at the characteristics of a teppanyaki “grill” and how those chefs use it. A look at: https://www.davrontech.com/project/teppanyaki-grill/ might be in order.  Of note is the following technical description excerpt: …Temperature decreases as items are placed away from the center cook point of the grill […]

Applying Teppanyaki Butter: Benihana Fried Rice

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/07/23/iron-chef-chen-fried-rice/ * https://tastingmenu.wordpress.com/2020/04/18/what-is-teppanyaki-butter/ So I was thinking of trying out my researched recipe for teppanyaki butter. But how to use?  After talking with some friends, I settled on trying this compound butter on Benihana Fried Rice recipe that can be found here: http://web.archive.org/web/20041215082947/http://www.benihana.com/recipe.asp?what=benihana-fried-rice In comparison to Iron Chef Chen’s Fried […]

Fernand Point Steak And Herb Mustard Compound Butter

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/05/01/jody-adams-warm-asparagus-spears-with-aged-gouda-sherry-vinaigrette-and-truffle-oil/* https://tastingmenu.wordpress.com/2020/04/18/what-is-teppanyaki-butter/ Recently, my wife has really taken a liking to top blade/flatiron steaks as opposed the cuts I normally purchase.  Apparently she likes that sinewy gristle that runs through the cut that she likes to chew on. I was thinking of making Fernand Point’s Herb Mustard Compound Butter For […]