Posts Tagged iron chef

Iron Chef Sakai’s King Of Iron Chefs Lobster Steamed With Wakame/Seaweed

Since the finale of the original Iron Chef series, I’ve been meaning to try and make this dish.  I really wanted to taste the dish that was considered one of the ten best dishes from Iron Chef: The Official Book (p 48,49), especially given the comments of the judges.  Was it really that good? Time […]

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Monkfish With Iron Chef Sakai Tomato Oil Sauce

During the planning for my Christmas meal, I was wondering what to do about a seafood course.  At one point I had considered lobster.  But given the time constraints of what I had in mind, I went from lobster with sauce americaine, to Iron Chef Sakai’s Seaweed Steamed Lobster to his Seaweed Steamed Snapper With […]

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Michiba’s ‘Buddha Style’ Yellowtail and Daikon Stew

With the recent unpredictable weather, I wanted to do something warm and comforting.  Only problem was, I hadn’t had a lot of time recently given the couple of surprises at work.  I’d been eyeing Iron Chef Michiba’s offering on Simply Ming which caused me to raise an eyebrow. Japanese yellowtail (Buri) daikon stew I could […]

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Inspired by an Iron Chef Dish

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/03/11/crispy-skin-chicken-nobu-style/ * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ …Fried papaya wrapped with yuba is used as the skin of Peking ducks are used, and sandwiched between toasted bread spread with sweet miso and leeks.  –Iron Chef: The Official Book (p. 162, Battle 174:Papaya, Wakiya v Chen) …Tian Mian Jiang is made from fermented wheat flour […]

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Iron Chef Morimoto’s Angry Chicken

Recently, things had been really hard at work trying to get a product out the door.  That meant I really hadn’t had any time to do much creatively in the kitchen.  So I decided to get adventurous and tried Iron Chef Morimoto’s Angry Chicken.  While the recipe can be found on pgs 138,139 of Morimoto: […]

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Reproducing Iron Chef Morimoto’s Natto Dessert

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling …many years ago, my friend John and I had dinner over at the old Ginza in Brookline, MA (now the site of Gyu-Kaka Boston).   During that dinner, my friend John  made an order for (…drumroll…) NATTO.  Unfortunately the natto, at that time, didn’t go over with him…(fast forward to […]

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Morimoto Zhajiangmian/Za Jan Noodles For Two

Sometimes Thursday nights, my wife just wants pasta. 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 with a […]

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