Archive for category ChenKenichi At Home
Applying Teppanyaki Butter: Benihana Fried Rice
Posted by tastingmenu in ChenKenichi At Home, HomeCooking on October 11, 2020
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 […]
Stir Fried Bean Sprouts With Garlic Chives From Iron Chef Chen Kenichi
Posted by tastingmenu in ChenKenichi At Home on June 19, 2020
Recently, my wife brought back a bunch of vegetables from her shopping trip to HMart here in the Greater Boston area. Of the things I found in the grocery bags were 12 oz package of bean sprouts and a large bunch of garlic chives (estimated about 10-12 oz). I thought I remembered seeing a recipe […]
Asian Chicken Demiglace
Posted by tastingmenu in ChenKenichi At Home, Fundamentals, HomeCooking on August 15, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ Mr. Robuchon…preached the use of only three or four ingredients in most dishes. His goal was always to show off, not mask, their flavors. -Washington Post, 6 Aug 2018 Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, […]
Iron Chef Chen Fried Rice
Posted by tastingmenu in ChenKenichi At Home on July 23, 2018
Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ * https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/ * https://tastingmenu.wordpress.com/2017/10/21/revisiting-an-old-family-grilled-marinated-chicken-recipe/ Over the years, I’ve eaten my fair share of fried rice when I’ve gone out to a chinese restaurant for dinner. While my wife was away helping her mother, I decided to revisit my food memories to see if I could learn to make a better […]
On Shanton Demiglace
Posted by tastingmenu in ChenKenichi At Home, Fundamentals on June 27, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%e9%ab%98%e6%b9%af%e4%b8%8a%e6%b9%af/ * https://tastingmenu.wordpress.com/2011/03/22/chili-shrimp-from-iron-chef-chen-kenichi/ Recently, I’d been musing over my recent reflections on bone stocks, sauces and my thoughts about applying demiglace techniques to chinese cooking. The superior broth/stock that I’ve been making for sometime now has been: Sheung Tong Broth 1 lb chicken 1 lb smithfield ham 6 […]
Another Sample Menu Again
Posted by tastingmenu in ChenKenichi At Home, Nobu At Home, Uncategorized on October 18, 2014
So here’s another sample menu of what my wife and I planned/prepared for the week of 12 Oct 2014! Sun Steak, Iron Chef Chen Style Worcestershire Sake Soy Onions Mo Poached Halibut, Le Bernadin Style Maitake, Asparagus tips, Lemon Miso Broth Tu Roasted Shishito Peppers Maldon Salt Nobu HK Rock Shrimp Cubanelles, Spring Onion, Tamari […]
Iron Chef Chen’s Pomegranate Jelly (vegan version)
Posted by tastingmenu in ChenKenichi At Home on February 23, 2014
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/24/iron-chef-chens-almond-pudding-vegan-version So based on my experience with making Iron Chef Chen’s Almond Tofu, I thought I’d take a stab at his Pomegranate Jelly dessert. The recipe for the Pomegranate Jelly can be found in Iron Chef Chen’s Knockout Chinese (p. 101). The original recipe calls for – 4/5 c 200ml […]