hopefully y’all don’t mind some potentially basic tips™️ RECIPE 👇 Meatballs: 1 lb ground chicken 1 egg 1 T potato or corn starch 1/4 tsp salt 1/4 tsp black pepper 1 T sake 2 tsp grated ginger Mix in a bowl until smooth and set aside Broth + Rest of the dish: 1 T toasted sesame oil 1 clove garlic, grated 2 tsp grated ginger 2 negi (Japanese green onion) or 4-5 regular scallions 1 tsp doubanjang 3 and 1/3 c chicken stock or chicken dashi 1/4 cup sake 2 T miso 1/2 T soy sauce 4-5 leaves of Cabbage, cut into squares 7 oz medium-firm tofu 1/4 c sesame paste or tahini 5 oz mung bean sprouts La-yu (chili oil) - for serving Kurozu (Japanese black vinegar) - for serving Heat sesame oil in a donabe and sauce the garlic, 2 tsp grated ginger, and half of the negi over medium high heat ~2 min. Add the doubanjang and stir until aromatic (~30s). Add 1/4 cup sake and chicken stock. Whisk in miso and add the soy sauce. Cover and bring to a simmer. Add the cabbage and tofu. Using two spoons, make meatballs with the chicken mixture. Cover and simmer until the meatballs are barely cooked through, about 3-4 min then sti in the tahini. Add bean sprouts and cook for ~1 min. Sprinkle on top the remaining negi and turn off heat. Serve in individual bowls with ramen and top with la-yu and kurozu. #cookingtips #dinnerideas #wintersoup #hotpot #cheflife #tantan

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