Posts Tagged iron chef
Carbonara, Morimoto-Style
Posted by tastingmenu in Morimoto At Home on March 28, 2024
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2023/08/25/fernand-point-sole-duglere/ * https://tastingmenu.wordpress.com/2023/04/15/savory-custards/ * https://tastingmenu.wordpress.com/2012/10/31/dashi-soy/ I’m not as big a pasta person as my wife is, but I will occasionally indulge in a decent bowl of ramen or carbonara when I got out to eat. That being said, I was thinking about making carbonara at home and then I came […]
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 […]
Yuzu, Mottainai
Posted by tastingmenu in Fundamentals on July 30, 2023
Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2022/12/15/nobu-now-yuzu-miso-sauce-aka-yuzu-su-miso-a-technical-note/ A lot of recipes I’ve run into call for yuzu peel, yuzu juice. Generally speaking, I’ve only seen the yuzu fruit for purchase during post Thanksgiving season. While I know each yuzu fruit only provides a small amount of juice, I had to ask, “wouldn’t it be nice if I […]
Savory Custards
Posted by tastingmenu in RonSiegel At Home, ThomasKeller At Home on April 15, 2023
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/07/21/chawanmushi/ Over the years as I’ve watched the Iron Chef series (and it particular the original one), I noticed quite a few times the chefs were making savory custards, whether it be dashi-based, shanton-based or dairy-based (“royale”). Having made the dashi and shanton versions, I began thinking about how I […]
Michiba ‘Roast Beef’
Posted by tastingmenu in Michiba At Home, Uncategorized on April 9, 2023
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2021/08/01/michiba-agedashi-tofu/ As a 2022 ‘Christmas’ present to the web, Iron Chef Michiba offered his recipe for his ‘Roast Beef’ – https://www.youtube.com/watch?v=vs4J92q1fAw . According to the translation, this recipe is served at Ginza Rokusantei (see: https://rokusantei.jp/cms/wp-content/uploads/2018/11/11.2021-Kai-Course.pdf ) as tender Japanese beef prepared roast beef style served with vegetables . It should […]
Morimoto Masala/Epice
Posted by tastingmenu in Fundamentals, HomeCooking, Morimoto At Home on August 21, 2022
As I was trying to think of how to prepare hamachi tranches that my wife had purchased for dinner, I wanted to try to make something new. I just happened to be rewatching the yellowtail Iron Chef contest between Iron Chef Morimoto and Chef Hakogi. (see: https://www.youtube.com/watch?v=qQVVykTjfJ0 ) What I happened to notice was that […]
Ron Siegel’s Iron Chef Grilled Lobster Salad
Posted by tastingmenu in RonSiegel At Home on February 21, 2022
Previously, on tastingmenu.wordpress.com – https://tastingmenu.wordpress.com/2021/11/18/a-technical-note-on-pan-grilling-lobster/ Ever since I made Chef Ron Siegel’s lobster soup seven years ago, I’d been wanting to attempt another of his lobster recipes. I’d been periodically revisting Chef Siegel’s grilled lobster dish recipe from his contest with Iron Chef Sakai (Iron Chef: The Official Book, p. 256) and its variant (a […]
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