How To make Tanaka Traditional Noodles

Tanaka Kushikatsu | Japanese Food

One of the best recommended place to eat in Hawaii.

How To Eat Sushi The Right Way

Coming to you straight from the sushi chef's mouth, MUNCHIES presents the dos and don'ts of eating sushi, as taught by Tokyo's Naomichi Yasuda. Be warned: You've been doing it wrong. Just remember: It's okay to use your fingers to eat cut sushi rolls. Don't combine ginger and sushi, or ginger and soy sauce. Ginger is a palate cleanser in between bites. When dipping sushi into soy sauce, dip fish-side down. Never shake soy sauce off of sushi. That's like shaking your wanker in public.

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World of Cooking - Myanmar

In this premiere episode of World of Cooking, Nilar is our guest chef who prepares three meals in her own kitchen in her home at Inle Lake, Myanmar.

JAMES MARTIN ATHUL KOCHHAR JUN TANAKA and GOK WAN Seared tuna SATURDAY KITCHEN

Uni Pasta | Agnolotti Carbonara | New Recipe | Japan Meets Italy #uni #seaurchin

Welcome to @cheftuan Today I am creating my version of an #unipasta I want the flavors of a #carbonara but inside of the agnolotti pasta shape. I find traditional Carbonara to be a really rich dish with all the yolks and cheese. But by introducing some whipped Uni cream, not only does it add another dimension of umami flavor but also a lighter touch to this pasta dish.

Now this is a complete coming together of two different cuisines, Japanese and Italian. I was extremely pleased with how this turned out. The caramelized sugars from the sake and the decadent rich fat of the rendered guanciale. All of that plus the intensely rich Pecorino sabayon wrapped in in homemade egg pasta. How could this dish NOT be a winner?

Also go check out my blog page.

My Pasta Dough Recipe:
Pasta Dough:
1 3/4 C bread flour (8 oz) * you can also use 00 or AP flour, whichever you have on hand*
1 whole egg
6 egg yolks
1.5 tsp olive oil
1 tbsp milk

Uni Pasta Filling:
4 egg yolks
1/3 C grated Pecorino
1 tbsp black pepper

*combine these ingredients and whisk over a double boiler, removing from the heat every so often as to NOT scramble the eggs. I added a splash of the hot water to thin it out a bit.

1 C heavy whipping cream
3 rows of fresh uni
* blend until it all comes together
*transfer to a stand mixer or whisk by hand until stiff peaks form
*fold equal parts (just eyeball it) of the uni cream and the Pecorino sabayon, add to a piping bag and let cool in the fridge for at least an hour or until it firms up.

3 oz of guanciale, sliced thin
1/2 small shallot, finely diced
2 oz dry sake
3 tbsp Pecorino
2 tbsp pasta water
chopped chives for garnish
olive oil for garnish

#Uni #carbonara #seafood #seaurchin #pasta #agnolotti #italianfood #japanesefood #unipasta

【Japanese Fine Dining from Home】Vol.27 Shogoin Daikon with Chicken Ankake by Arashiyama Nishiki

Hironori Tanaka
Director of Arashiyama Nishiki

Born in 1986, Tanaka apprenticed for three years at the Futako Tamagawa branch of Tankuma Kitamise after graduating university.
He returned to Arashiyama Nishiki in 2011 and is a member of the Kyoto Culinary Association.


【Japanese version】


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Today, we will introduce a dish featuring Shogoin daikon

⅓ Shogoin daikon
Cut the daikon in half lengthwise
Cut lengthwise again into five wedges
Carefully remove the skin
Cut into the appropriate size

Bevel the edges
This prevents the daikon from falling apart and helps it absorb flavor

1 carrot
Cut the carrot into 1.5cm wide slices and shape into plum blossoms

1 block of konnyaku
Cut the konnyaku into 1cm wide slices
Make a cut down the middle
Wash the konnyaku and cook in a pan

Twisted Konnyaku
Push the end of the konnyaku slice through the center cut and pull

Yuzu, to taste
Remove the fruit of the yuzu
Shave off the white part and julienne

Blanch the daikon, carrots, and mizuna greens
(approx. 5 minutes for the daikon and carrots, 1 minute for the mizuna)

Half bunch of mizuna greens
Cool the mizuna in ice water and cut into 2cm pieces
Cook the daikon, carrots, and konnyaku separately

How to Cook Shogoin Daikon
900cc dashi broth
15cc light soy sauce
4g salt
45cc mirin
15cc sake
Cook over low heat for 20 minutes

How to Cook Carrots
600cc dashi broth
30cc light soy sauce
30cc mirin
10g sugar
Cook over low heat for 15 minutes

How to Cook Konnyaku
600cc dashi broth
30cc light soy sauce
45cc mirin
Cook over low heat for 15 minutes

If possible, cool and let sit overnight to enhance the flavor, then reheat just before serving
50g ground chicken

To make the ground chicken “an” sauce
fry the ground chicken with a pinch of salt
rinse under warm water to remove the oil
press to remove excess water and finely chop

Ground Chicken “An” Sauce
260cc dashi broth
20cc light soy sauce
20cc mirin
Combine the above ingredients
Place 10g of starch in a bowl
Mix with a spoonful of the seasoned broth

Add the ground chicken to the broth and bring to a boil
Turn off the heat and gradually mix in the dissolved starch
Bring to a boil again

Preheat the serving bowl
Warm the mizuna and daikon in hot broth

Today, I’ve introduced a dish made with Shogoin daikon
Please enjoy its uniquely sweet flavor at home

Next time, Tanaka-san from Tsuruse will introduce a dish made with Japanese rapeseed

#cuisine
#recipe
#Japanesefood
#Kyotocuisine
#washoku