I was obsessed with eating shiozake salmon during my time in Japan. Every morning, my breakfast consisted of shiozake salmon, an onsen egg, rice, and a bowl of miso soup. This recipe is an homage to that, minus the miso(which is going into a different recipe). For those unfamiliar with the term, shiozake literally translates…
Tag: ponzu
Trio of Onigiri
This recipe in a lot of ways is my play on a charcuterie board, but featuring onigiri. I wanted to make three different kinds of rice balls, featuring pork belly, salmon, and mushrooms, two sauces, one that was creamy and garlicky and another that is sweet-sour-smoky, and some Japanese-style pickles to garnish with. When I…
Uni-giri: an amuse bouche
So this was really the culmination of three of my favorite things to eat when I go to a sushi restaurant. Uni(sea urchin), rice, and eggs. And arguably, all three ingredients have wonderful synergy with one another, and definitely together. Raw eggs on rice is a staple in Japan, with the fluffy rice almost cooking…
Prince of the Dawning Sky: a plated dish
This would have been my main course for the finale. Inspired by the sun-filled sky, and the morning, it is duck and mushroom congee with ponzu-black garlic puree, duck egg yolk, braised duck thigh meat, crispy shallots, cilantro duck fat, caramelized mushrooms, and micro cilantro to garnish. The idea has multiple folds behind the inspiration….
YUMEKATARI: buckwheat soba with butterfly pea and mushroom broths
I have always wanted to make my own soba noodles, because it looks really cool and I just love being able to make my own pasta or dough from scratch. The trick behind buckwheat flour (besides the fact that I had to go to five different grocery stores to procure it, so thank you Wholefoods…
Freddy's Harajuku 