On New Year’s day we decided to christen our new cast iron Naked Pan Wok with a batch of Chahan. Now there are no hard and fast rules when choosing ingredients for Japanese fried rice but here are a few tricks.
Making Japanese Knives – Part Two – The Blacksmith
Not all knives are created equal and in fact not all Japanese knives are created equal. At the central core of any good Japanese knife is hard steel that is both tough and able to be sharpened to a keen edge.
Interview with Nabura Chef Takeda san
On a recent visit to Nabura I enjoyed the best plate of sashimi I have ever eaten. Head chef Shogo Takeda uses his yanagiba like a conductor uses his baton and whips a variety of fish into a crescendo of flavour, texture, colour and mouthfeel.
He exploits the strong points of each fish and creates a balanced dish that is worth crossing town for, even in peak hour. Lets not get hung up on just the sashimi. Each dish individually is well worth another visit.
So what makes a great chef tick? Obviously it’s all about knives and shoes.
Japanese Tapas Recipe: Meatballs
Meatballs are one of those comfort foods that go exceptionally well with beer and wine.
Here’s a slight twist on the traditional meatball recipe.
Oigen Pan Recipe: Teriyaki Fish
This Chef’s Armoury recipe works with fish, chicken, wagyu and pork.
Today we use some freshly caught snapper fillets.
Tarte Tatin Recipe: Fig
We love tarte tatin … for morning, afternoon and evening.
Tapas Recipe: Garlic Prawns
There are as many tapas recipes for garlic prawns as there are days in the year. Here’s one of our favourites …
Kaiseki at Nabura, Roppongi
As a frequent traveller to Tokyo I have never been a big fan of the Roppongi area, however Shogo Takeda head chef of Nabura has managed to change my mind.
Nabura means “a place where many fish meet” and it’s soon apparent that it’s also a place where foodies meet.
