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Entries tagged with 'hiroko shimbo'

Chicken Namban from 'Hiroko's American Kitchen'

Kate Williams Post a comment

In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked. More

Chicken Namban from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked. More

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Kate Williams Post a comment

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

Ramen with Chashu Pork from 'Hiroko's American Kitchen'

Kate Williams 2 comments

Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot. More

Ramen with Chashu Pork from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot. More

Vegetables with Sumiso Bagna Cauda from 'Hiroko's American Kitchen'

Kate Williams 3 comments

I've long been a fan of bagna càuda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it. More

Vegetables with Sumiso Bagna Cauda from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

I've long been a fan of bagna càuda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it. More

Traditional Braised Daikon from 'Hiroko's American Kitchen'

Kate Williams 2 comments

Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon. More

Kelp Stock from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

This simple kelp stock is used in the Braised Daikon and Vegetables with Sumiso Bagna Cauda in Hiroko's American Kitchen by Hiroko Shimbo. It can also be used in place of vegetable stock in other dishes. More

Traditional Braised Daikon from 'Hiroko's American Kitchen'

Serious Eats Kate Williams 2 comments

Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon. More

Cook the Book: 'Hiroko's American Kitchen'

Kate Williams Closed

When you pick up most internationally focused cookbooks these days, you'll usually find a slew of foreign ingredients, cooking techniques, and flavors. Much of the focus is on teaching brand new skills and ideas to broaden the scope of American home kitchens. Cooking from these books requires a big shift in thinking as well as a major shopping trip for all kinds of new ingredients. There's nothing wrong with such culturally specific books, but sometimes a gentler transition between cuisines is welcome. Enter Hiroko Shimbo's new cookbook, Hiroko's American Kitchen. More

Quick-Pickled Persimmon and Daikon

Serious Eats Chichi Wang 2 comments

Japanese Knife Sharpening at Korin in Tribeca

New York Chichi Wang Post a comment

[Photos: Chichi Wang At Korin, a fine Japanese knives and tableware shop, cooks who wish to sharpen their knives by hand can learn the proper techniques for doing so—free of charge. For knife enthusiasts, the shop in Tribeca is... More

Seriously Asian: A Guide to Dashi

Serious Eats Chichi Wang 3 comments

"A recipe for dashi can be as simple as water and kelp, but adding bonito makes the dashi more complex and complete." Kelp in a pot. [Photographs: Chichi Wang] In Japanese cuisine, all roads lead back to dashi, the base... More

An Amateur's Attempt At the 'Basic Sushi' Class with Hiroko Shimbo at ICC

New York Allison Hemler Post a comment

Photographs by Allison Hemler Though I've never spent more than $20 a person at a sushi restaurant (let Ed Levine curse me down now), I've dreamed of saving even that small amount of money by making sushi at home... More

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