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

SVS: Pulled Pork

For this week’s Sous Vide Saturday, I bagged and sealed a gorgeously marbled piece of pork shoulder with a North Carolina style vinegar barbecue sauce made with white vinegar, molasses, dark brown sugar, salt, pimentón (smoked paprika), mustard powder, garlic, ketchup, and black pepper. After going into the Sous Vide Supreme for a day and [...]

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Avocado Tofu Salad

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Before you tofu haters roll your eyes at me, hear me out. I’m not big on salads or tofu either, but this has now become one of my favorite dishes in both categories. It’s rich, creamy, flavorful and filling, without being as bad for you as any of those adjectives might imply. Head over to [...]

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Kkakdugi (radish kimchi)

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As someone who loves condiments, and pickles in particular, I’ve tried preserved vegetables in various forms from cultures around the world. I’d argue though that no one does pickles quite as well as the Koreans. Kimchi was traditionally prepared during fall in large batches and stored underground in earthenware urns. This was the perfect way [...]

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SVS: Scrambled Eggs

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Of all the sous vide experiments I’ve done so far, this was by far the most disappointing. It wasn’t because the eggs were bad, it’s just that I had such high expectations given all the raves I’ve heard about “life changing” “mind blowing” sous vide scrambled eggs. I had them (with cream, gruyere and white [...]

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Vegetable Curry

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Whenever I find my vegetable drawer cluttered with random odds and ends that need to be used up, I like turning them into a curry. It’s a healthy and delicious way of cleaning out your fridge and there’s really no recipe required. This week over at PBS I’ve written out my framework for a veggie [...]

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Caterpillar Roll

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I often hear from people that are surprised by the lack of rolls at sushi restaurants in Japan. For those that only eat rolls, it can be a problem, but for those that are a little more adventurous it’s a chance to try authentic nigiri sushi that you’d have a hard time finding in the [...]

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SVS: Curry Rubbed Beef Shank

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Since getting the Sous Vide Supreme, I’ve been wanting to do something that really showcases the beauty of cooking sous vide, something that simply isn’t possible using conventional cooking techniques. My opportunity came when some wagyu beef shanks showed up on sale at my local butcher. Those who are familiar with barbecuing have probably heard [...]

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Spaghetti Carbonara

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Spaghetti alla Carbonara is one of my favourite fall-back meals when there is nothing else to eat in the fridge. All you really need is some dried pasta, cured pork, good cheese and a fresh egg to pull off a delightfully rich and satisfying meal. It’s one of those dishes where less is more, so [...]

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