Posts Tagged Chen Kenichi

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 […]

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Asian Chicken Demiglace

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, […]

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Iron Chef Chen Fried Rice

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 […]

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On Shanton Demiglace

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 […]

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Another Sample Menu Again

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 […]

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Iron Chef Chen’s Pomegranate Jelly (vegan version)

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 […]

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Iron Chef Chen’s Almond Pudding (vegan version)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/04/10/substituting_agar_for_gelatin/ So as I wrote earlier, I’ve been wanting to get back to making the classical almond tofu dessert after having mixed results over the years.   Thank you, Iron Chef Chen for sharing your version of the recipe – since I’ve tried a bunch of your recipes from your cookbook, […]

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