Archive for category Murata At Home
Kikunoi’s Duck Hotpot (Kamo Nabe)
Posted by tastingmenu in Murata At Home on February 21, 2024
Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2010/11/10/on-dashi/* https://tastingmenu.wordpress.com/2015/10/22/burger-wars-the-patties-strike-back/* https://tastingmenu.wordpress.com/2024/02/17/the-yolks-on-me/ The meal we had for Thanksgiving for 2023 was a nice one. There was something that I was reminded about life and that fact is that we all age. That being said, my parent turned out to have some difficulty in swallowing the sliced pan roasted duck. While […]
A note on vegan dashi
Posted by tastingmenu in Fundamentals, HomeCooking, Morimoto At Home, Murata At Home, Nobu At Home on July 30, 2023
Recently, I was asked a question about how to prepare Japanese dashi for vegans. As it would turn out from Yoshihiro Murata of Kikunoi, he clearly states in his Kaiseki cookbook (for his Kikunoi restaurant) that he uses 30g (1oz) of rishiri konbu (the konbu used by Iron Chef Michiba & Iron Chef Morimoto). He […]
Kikunoi-Style Miso Marinated White Fish
Posted by tastingmenu in Murata At Home, Nobu At Home, Uncategorized on May 29, 2021
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/* https://tastingmenu.wordpress.com/2011/12/29/ingredient-alert-traditional-saikyo-miso/ It’s all in the technique. Having made Nobu’s Black Cod Miso and Chilean Seabass Jalapeno Moromiso, I was inspired to try an attempt at Chef Murata’s miso marinated fish. Studying his versions from his Kaiseki: The Exquisite Cuisine Of Kyoto’s Kikunoi Restaurant, I was careful to make note […]
On Soboro
Posted by tastingmenu in Fundamentals, HomeCooking, Murata At Home on October 13, 2018
Previously, on tastingmenu.wordpress.com: * https://tastingmenu.wordpress.com/2014/05/28/morimoto-zhajiangmianza-jan-noodles-for-two/ As I had mentioned earlier, “….Growing up, my mother used to make me (乾)拌麵 “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”. Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened […]
Christmas Omakase At Home 2017
Posted by tastingmenu in MingTsai At Home, Murata At Home, Nobu At Home, RonSiegel At Home, Uncategorized on December 31, 2017
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/06/20/nobu-wests-dublin-bay-prawnlangoustine-cocktail/ * https://tastingmenu.wordpress.com/2011/07/11/a-weekend-supper-of-tomato-salad-and-roasted-cornish-game-hen/ * https://tastingmenu.wordpress.com/2014/10/04/nobu-sea-bass-dashi-ponzu/ * https://tastingmenu.wordpress.com/2011/08/22/ming-tsais-aromatic-pressure-cooked-shortribs-with-root-vegetables/ * https://tastingmenu.wordpress.com/2013/01/01/muratas-fruit-jelly-dessert/ So as I had observed earlier, I had to take a more realistic view of what I could accomplish since I didn’t have a lot of lead time to prepare. As expected, the nobashi ebi yaki ‘cocktail’, tomato ‘salad’ and roast […]
Thinking about a scallop appetizer from Yoshihiro Murata
Posted by tastingmenu in Fundamentals, HomeCooking, Murata At Home on July 3, 2016
While preparing a recent meal, I noticed I had some leftover Nobu Ceviche Sauce. This started me thinking about looking ahead to the holiday meals for the end of the year. I wanted to come up with a scallop appetizer for one of those meals. It occurred to me that I could potentially build a […]
Kikunoi’s Pompano Grilled Nanban Style
Posted by tastingmenu in Murata At Home on January 11, 2013
While staying with my folks over the holidays, I wanted to try another item from Murata-san’s Kasieki cookbook. While looking through to see what I could reasonably handle, I decided on doing the Kikunoi Pompano Grilled Nanban Style. An online version of the recipe can be found here: http://www.foodarts.com/recipes/recipes/1422/pompano-grilled-nanban-style Because I didn’t like the way […]
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