Posts Tagged Mastering The Art Of Japanese Home Cooking

On Soba Broths/Dipping Sauces

Recently, my wife asked about making a soba soup for lunch one day.  On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants.  If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet.  This occurred […]

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Iron Chef Morimoto’s Oyako Don For Two

So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner.  Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]

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Steak And Morimoto Tangy/BBQ Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ (21 Dec 2009) I recently had an omakase dinner at Morimoto NYC (21 Dec 2016) and picked up a copy of Iron Chef Morimoto’s new book Mastering The Art Of Japanese Home Cooking.  On pgs 146/147 was the recipe Hambagu – Japanese Style Hamburger With Tangy Sauce.  The recipe […]

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