Masaharu Morimoto Makes 1 hearty meal This rice bowl is elegantly simple-10 simple that you might flip past this page without giving it a second thought. Do not make this mistake! Oyako means “parent and child” and refers poetically to the rice bowl’s star ingredients, chicken and egg. The pairing might not sound exciting, but … Read More →
Dashi (dried fish and kelp stock)
Masaharu Morimoto Makes about 7 cups Japan’s legendary super-broth is the key to simple home cooking that has deep, satisfying flavor. It requires just fifteen minutes and two ingredients that last virtually forever in your pantry and are easier than ever to find. I can’t think of a better use of your time than making … Read More →
Gyudon (Japanese Simmered Beef and Rice Bowls)
J. Kenji López-Alt 2 Servings Ingredients 1 small onion, slivered (about 4 ounces; 120g) 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note) 1/4 cup (60ml) dry sake 2 tablespoons (30ml) soy sauce 1 tablespoon (12g) sugar, plus more to taste 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see … Read More →