Archive for category Michiba At Home

Reproducing Michiba’s Miso Cheese Stew (Pt. II)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/03/reproducing-michibas-miso-cheese-stew-pt1/ … I hope to get to Part II of this write up with pictures in the near future… So I chose to re-make the dish for two people, rather than four, and the resulting ingredient list became: 2 cups dashi 1 1/2 Tablespoons miso (I use Yamajirushi shiro miso […]

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Steak And Grilled/Roasted Vegetables, Michiba-Style

As some may know, Iron Chef Michiba has websites for his restaurants as well as a Facebook page and what appears an ongoing cooking diary at http://www.michiba-shunsara.jp .  The diary is a nice resource that gives some insight into the culinary approach of Michiba-sama.  One of the more ‘accessible’ dishes I came across was his […]

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Pudding things in perspective for custards

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/ So, at my wife’s request, I added a chawanmushi to last night’s dinner.  While she wanted a ‘classic’ chawanmushi, I thought I’d go ahead and try a twist to my serving of chawanmushi.  Using the Nobu chawanmushi template as my basic method,  I added some sliced black truffle to my […]

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Reproducing Michiba’s Miso Cheese Stew (Pt. I)

Ever since I saw the Iron Chef Japan retrospective “The Legend Of Michiba”, I was intrigued by his offering of mascarpone miso nabe which was also featured in Iron Chef: The Official Book (pgs 96,100). Interestingly, Iron Chef Michiba has a website http://www.michiba-shunsara.jp which has a page ( http://www.michiba-shunsara.jp/menu/sz004 ) that briefly discusses combining cheese and […]

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Roasted Chilean Seabass With Michiba Kanpon Vinaigrette

Originally, this recipe was Foie Gras Kanpon as featured in Iron Chef Michiba’s first match. I’ve been meaning to try this recipe for ages since I bought a copy of Iron Chef: The Official Book a number of years ago.   But since my wife isn’t really fond of foie, I began thinking of how I […]

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