Posts Tagged dashi

Nobu Sea Bass Dashi Ponzu

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/04/20/nobu-chilean-seabass-and-truffles-with-yuzu-soy-butter-sauce/ * https://tastingmenu.wordpress.com/2011/01/17/roasted-chilean-seabass-with-michiba-kanpon-vinaigrette/ * https://tastingmenu.wordpress.com/2012/10/31/dashi-soy/ I was thinking about what to make for dinner Thursday night and there’re so many things I’ve prepared and written about.  Then I just happened to hear Copland’s Simple Gifts (from Appalachian Spring) and the words “…’Tis the gift to be simple, ’tis the gift […]

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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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Dashi Soy

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/11/10/on-dashi/ * https://tastingmenu.wordpress.com/2010/11/20/basho-omakase-30-apr-2010/ One of the sauces that I’ve been wondering about for a while has been the dashi soy that was served with the fresh tofu course at Basho. I understand it also accompanies the table side fresh made tofu dish at the Morimoto restaurants.  I finally came across […]

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Konbu/Kombu Dashi

In preparation to start cooking from Nobu’s Vegetarian Cookbook, I thought I’d go back to basics.  One of the things I noticed in the new cookbook was the use of konbu/kombu dashi as a major source for the umami taste element.  So, based on Nobu’s recipe for kombu dashi (p. 161), I put a quart […]

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Pumpkin/Kabocha Soup

Previously, on tastingmenu.wordpress.com – https://tastingmenu.wordpress.com/2011/03/04/nobu-weekend-dinner-at-home/ So I got another soup request (30 Nov) tonight for pumpkin soup to go with dinner tonight. Since I hadn’t done it before, I decided to pull out some reference material on how I might go about it.  Hiroko Shimbo’s “The Japanese Kitchen” had a reference for it as “Bright […]

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Chawanmushi

Chawanmushi is probably the very first thing I ever made when I was 12 or 13. In a nutshell, this is a savory steamed ‘custard’ enriched with good soup stock (read: umami). When I first made it, I made it with a combination of minced green onion, soy sauce, sesame oil, diced ham and water […]

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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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