INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom like enoki, maitake, shiitake, bunshimeji, etc.), sliced thin 1 Tokyo […]
Author Archives: Keisuke Akabori
December 2, 2013
Casa de Kei: Kimchi Omurice
INGREDIENTS Serves 2 1 small chicken breast, cut into small cubes 10 green beans, diced small 1/4 medium yellow onion, diced small 1/2 cup kimchi, diced medium 4 shiitake mushrooms, thinly sliced 1 fresno chili or jalapeño, diced extra small 3 eggs, whisked 2 cups steamed white rice 1/4 cup tomato sauce 3 tbsp Sriracha 4 […]
November 8, 2013
Casa de Kei: The Irish Mule
2 oz Irish whisky (Jameson, Bushmills, etc.) 1/2 lime, squeezed A few dashes of Peychuad’s Bitters Shake it up with ice and add it to your copper mug from Umami Mart Pour in 3 oz ginger beer Garnish with a lime wedge Kanpai! *Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. […]
September 25, 2013
Casa de Kei: Asari Garlic Butter
INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer’s Market) 1/4 yellow onion, diced small 2 Santa Fe peppers or jalepenos, de-seeded, diced small 2 stalks of lemongrass, cut bottom part off, diced small 1 cup white wine 1/2 stick unsalted butter 5 cloves of garlic, chopped 4 tblsps live oil 8 […]
August 19, 2013
Casa de Kei: Sato-kun Sausage Sandwich
4 mini pork sausage links (Satokun sausage from Mitsuwa or Nijiya) 1/2 avocado (sliced thin) 3 shiso leaves 1 heirloom tomato (small and thick slices) 1/2 pack bunshimeji mushroom (sautéed and seasoned with salt) 3 tbsp chili aioli (mayo, siriacha and sesame oil) 1 brioche bun (sliced in 1/2 and toasted) Stack layers: bottom bun, chili […]
July 30, 2013
Casa de Kei: Mentai Pasta with Shirasu
Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies). Once slightly cooked, add pasta, stir and plate. Garnish with microgreens, shirasu, mentaiko and fried ginger (slow-fry ginger in olive oil until color and all liquid evaporates; ginger […]
July 15, 2013
Postcard from Tokyo: Cutting Soba/ Missing Finger (Ikebukuro)
On my recent trip to Japan, Kuni and I went to a kona-ya (flour shop) in Ikebukuro, Tokyo called Hokutou Seifun. They hold soba and udon noodle-making classes on the second floor of their storefront. Our fingerless noodle master was dedicated to his craft. HOKUTOU SEIFUN Minami Ikebukuro 1-15-22 Toshima-ku, Tokyo T:Â 03-3971-7131
July 5, 2013
Postcard from Tokyo: Hungry Ajikawa Curry Shop (Suidobashi)
Hambagu (hamburger) curry rice with an over-easy egg and a touch of fresh cream. Our uncle’s curry shop Hungry Ajikawa has been around for 35 years. HUNGRY AJIKAWA 2-17-8 Misaki-cho Chiyoda-ku, Tokyo T: 03-3261-5323
June 11, 2013
Postcard from Tsukiji: Akagai (Red Clam)
*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his gourmet breakfasts at Casa de Kei.Â
May 21, 2013
Casa de Kei: Mame Gohan (Beans + Rice)
Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes). INGREDIENTS Serves 2 1 cup short grain rice (washed) 1 1/8 cup dashi or water 1 cup shucked and blanched English sweet peas 1/2 cup cut and blanched organic radishes 1/2 cup katsuo bushi 2 tbsp thin […]