Konjac noodles coated in a teriyaki-style soy sauce with garlic, ginger, galangal and honey, without mirin or sake. These teriyaki-style konjac noodles are glossy and slippery, coated in a sweet-savory sauce fragrant with garlic, ginger and toasted sesame. The sauce takes its cue from teriyaki, without mirin or sake : soy […]
A Japanese sauce made with citrus and soy sauce, mellowed with mirin and flavored with kombu and dried bonito. On a winter evening, a pot steams in the middle of the table and everyone fishes out a piece of chicken, a cabbage leaf or a cube of tofu. Next to […]
An uramaki of vinegared rice filled with raw salmon, avocado and cucumber, rolled inside out in sesame seeds. Some evenings you want sushi without ordering anything, just a platter of neat rolls to pick at with the tips of your chopsticks. The California roll has a comforting softness: glossy, lightly […]
A Japanese winter hot pot in clear dashi, with oysters, fried salmon and cod, mochi, silken tofu, and grated daikon. It’s cold, night falls early, and nothing sounds more inviting than a steaming hot pot in the middle of the table. In mizore nabe, grated daikon drifts through clear dashi […]
Oven-roasted eggplant halves with meltingly tender flesh, finished with a teriyaki seasoning of soy sauce, garlic and chili. The flesh yields beneath the fork, made almost creamy by the oil, while soy sauce, garlic and chili bring everything to life. This teriyaki eggplant is roasted in two stages, one eggplant […]
Meltingly tender chunks of eggplant coated in a white miso, garlic, ginger and lime sauce. Chunks of eggplant turn golden in the pan, absorbing just enough oil before being coated in a white miso, garlic and ginger sauce. Lime brightens everything up, and two drops of fish sauce boost the […]
Small skewers of meat, shrimp and vegetables, coated in fine panko, deep-fried and then dipped just once into a thin, dark sauce. A counter, an ice-cold drink, and golden skewers arriving in small batches, still piping hot. The coating crunches as you bite into it, the beef or shrimp stays […]
Japanese-inspired broccoli rice with shiitake mushrooms and sesame oil, low in carbs and ready in five minutes. In a hot pan, the shiitake mushrooms turn golden around the edges and the garlic brings the aromas to life. Added at the end of cooking, sesame oil lends a rounded, toasted note. […]
Beef tendons slowly simmered with daikon and konnyaku in a sweet-savory broth of sake, soy sauce and mirin. Outside, the sky is gray, and in the kitchen a pot has been simmering since early afternoon. The air smells of soy sauce and ginger, and the beef tendon has finally become […]
Squares of starch cooked until translucent, coated in kinako and drizzled with kuromitsu. At the end of the day, when the heat has barely eased, a plate of warabi mochi disappears in minutes. The pieces wobble between the chopsticks, stretch a little at the first bite, then melt away, leaving […]
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