Duxelles with Sake Bay Leaves, Butter and Shiitake
Sho Chiku Bai Sake
In this Asian, specifically Japanese, makeover of a French classic, Duxelles get an Asian accent with Sake. Western (Butter), Middle Eastern (Bay) and Far Eastern (Shiitake) elements also combine. Continue reading →
A staple of the Japanese cook. This is good for variety of marinades, in making soups another dishes and can be used for making Chicken Teriyaki. This recipe makes about three and a half cups of rich Chicken Stock. Continue reading →
This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock. He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes. Continue reading →
A Nourishing and Filling Dish
Formula from the Yak and Yeti
Nepalese dish of the Indian persuasion. It came from a hostess in Kathmandu, so it can be called Nepalese, but like many dishes of that country, has close affinities with similar dishes in Indian cooking.
Here’s a recipe for juicy sauteed Vegetables, Bento Style, which incorporates the latest research from Japan on how to prepare dishes that hold up well under long storage between cooking time and eating time.