May 9, 2013
Ebi Chili is the best example of a dish that has been Japanified. It was originally created in the 1950s by a Chinese immigrant in Japan, taking cues from Sichuan-style cooking. It’s a shrimp dish that has a little spice and a little sweetness, perfect for the Japanese palate that typically can’t handle serious heat. […]
March 13, 2013
INGREDIENTS 1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara) 3 (12-ounce) bottles of Japanese lager beer (I used Sapporo) 1 cup water 1 tablespoon Old Bay seasoning 1 teaspoon kosher salt 1 teaspoon coriander 1 teaspoon black peppercorns 1 lemon, halved 2 coins of galangal […]
December 20, 2012
Taking half an hour out of my schedule to slow down and warm up has been possible these past few weeks thanks to this simple soup. The arrival of matsutake mushrooms is here and I couldn’t be more excited. This year at my local market, they have sorted the mushrooms by #1s and #6s. If […]