this nibuta and the tacos after were soooo good ugh!!! RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook For the pork: 2.5 lbs pork shoulder 1 cup (240ml) sake 3 green onions 3 cloves garlic 1.5 Tb sliced ginger 0.5 tsp black peppercorns Halve the pork shoulder, score lightly and rub with salt. Cover tightly with plastic wrap or in a plastic bag and let it sit for an hour, best if refrigerated overnight but make sure to return to room temp before cooking. Place pork in a donabe with all aromatics and sake. Cover with enough water to cover the surface of the meat. Cook on high heat and once the broth boils, turn down the heat and skim any scum that rises to the top. Cover and simmer on low for 45-60 minutes. Turn off heat and let the pork sit in the broth for ~1 hour. Sauce: 1/4 cup (60ml) sake 1/4 cup (60ml) raw brown sugar 1/4 cup (60ml) soy sauce 1/2 cup (120ml) pork broth (strained) 2 tsp corn starch or potato starch 1 Tb water Combine sake, brown sugar, soy sauce, and pork broth in a sauce pan and set over medium-high. Bring to a boil, then simmer for 5 minutes. Mix a cornstarch slurry on the side and add into the sauce. Top the dish with Japanese 7-spice and julienned green onion. #cookingtips #dinnerideas #japanesehomecooking #recipeideas

this was the highlight of my sunday :)) RECIPE 👇 Miso Marinade 200 white miso 80 sake 80 mirin 30 sugar Boil the sake and mirin to burn off the alcohol. Add the sugar to dissolve and mix into white miso. Cool down before using. Cover 1lb of cod that’s been cut into 1.5inch portions in the miso marinade for at least 20 minutes and up to 1hr at room temperature or up to 1 day in the fridge. Remove from the marinade, pat some off to your pref, and broil until slightly blackened, approx 6 minutes. Mushroom Rice Wash and soak rice for at least 20 minutes. Drain and weigh the soaked rice and measure out 90% weight in water/kombu dashi/mushroom stock. Season with white soy sauce to taste and cover the rice with the liquid. Top with sliced mushrooms and cook for approx 16 minutes in a donnabe over medium high heat or until steam starts to shoot out of the lid. As soon as it does, cut the heat and let the donnabe stand for 15 minutes. #misocod #recipeideas #dinnerideas #sundaydinner #nycfoodie #cheflife #whatiatetoday #cookingtips

welcome to my powerpoint presentation, hope you enjoy 🙇‍♂️ and thank you to jasmine for working on this with me (we tried to make this simple yet exhaustive!) -m👨🏻‍🍳 #cookingtips #howtocook #foodie #cheflife #cookinghacks #foodlover #michelinguide

soborodon!! japanese rice bowl w ground meat :)) a staple recipe in my rotation rn #japanesericebowl #recipeideas #dinnerideas #cookingtips #nycfoodie

making use of sushi restaurant scraps, nothing goes to waste here 👍👍 #whatieatinaday #dayinthelife #cheflife #cookingtips #salmoncollars

mom-approved 🥰🥰🥰🥰 #homemadepasta #cheflife #whatiatetoday #cookingtips #pastarecipe #nycfoodie

getting to see him with the team in his element >> 🤍 #nycrestaurant #nycfoodie #michelin #cheflife #finedining

never not hyping up crispy rice ✊ #cheflife #dayinmylife #cookingtips #crispyrice #nycfoodie #cookingtools

a slice of (musashi’s work) life!!!!! #cheflife #dayinthelifevlog #michelin #nycfoodie

another use for your silken tofu 👍 #silkentofu #vegetarianrecipe #cookingtips #whatiatetoday #nycfoodie #healthycooking