Posts Tagged morimoto

Perigueux Sauce, Morimoto-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2018/06/13/fondant-potatoes/ So I was thinking about what to do with frozen duck breasts in my refridgerator.  After seeing Tiny Urban Kitchen’s Per Se report (http://www.tinyurbankitchen.com/per-se/), I thought ‘perfect! I bet I could make something like that!’.   So I decided I’d make roast duck breast with roasted baby […]

, , , ,

Leave a comment

On Dobinmushi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]

, , , , ,

Leave a comment

On the importance of bone stocks

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/08/22/veal-stock/ * https://tastingmenu.wordpress.com/2012/08/20/recreating-a-matsuhisa-omakase-dish/ …You can’t have a good sauce if you start with a bad stock. Too many take stocks for granted…Every step of the way, you remove impurities. Everything follows from this.                                                       […]

, , , , , , , ,

Leave a comment

Morimoto Castella/Kasutera

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ Recently, my wife started reminiscing about an offering from Iron Chef Morimoto’s NYC restaurant.  That item, from the omakase menu was the castella that was served during the nigiri course.   As it turns out, it’s also offered on the nigiri portion of the dinner menu at the restaurant.  After […]

, , , , ,

Leave a comment

Thanksgiving Omakase At Home 2017

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/11/17/planning-thanksgiving-menu-2017/ …what’s a planned holiday meal without a few surprises….So when I arrived at the house, I got told that there was a preference for scallops instead of the nobashi ebiyaki and perhaps ginger ice cream instead of vanilla.  So quickly thinking, I decided on the Nobu Scallop/Corn ‘salad’ and swapping […]

, , , ,

Leave a comment

Red Braised Pork Belly – Morimoto Kakuni (his faster version)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/30/morimoto-scallop-congee/ Over the last several weeks, I started getting a little stir crazy since I hadn’t been able to get a chance to try and make some new dishes.  Work pretty much had my attention  –  trying to get another product out the door. …and then I ran across the […]

, , ,

Leave a comment

A Sunday July Dinner

* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!

,

Leave a comment