No Recipes – Techniques, inspiration and cooking tips from my Japanese kitchen

Easy Chicken Teriyaki (Pan-fried)

If you’ve been following this blog for long, you probably remember that I’ve posted about chicken teriyaki before. It was a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair amount of work. While teriyaki may have originally been a grilled dish, these days in Japan, the chicken [...]

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Zucchini Gratin

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For anyone who says they hate zucchini, I’d be willing to bet they’ve never had one so fresh that the verdant gourds tingle the tips of their fingers with a glistening coat of spines. Fresh zucchinis are real summer treat and one of the joys of cultivating a garden during the warmer months. A little [...]

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SVS: Duck Confit

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This week on Sous Vide Saturday I’m going to talk about one of those dishes that sous vide cooking was practically invented for: duck confit. It not only makes the process of making confit simple, the duck ends up tender and succulent, but with most of the excess fat rendered out. To make a great [...]

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Fish and Chips

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It’s been over three years since my last fish and chips post. While there was nothing wrong with it, I’ve always been a fan of the adage “if it ain’t broke, then take it apart and make it better”. Yep, I was “that kid” that would take apart a brand new Nintendo (amongst other household [...]

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SVS: Compressing fruit

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Compressed fruit has been all the rage over the past couple years in fine dining establishments. I’ve had it a few times and thought it was a fun idea, but it was usually presented in such a small quantity I couldn’t really see how it was any different from macerated fruit. The three things you [...]

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