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Chef’s Recipe: Sakura Cha-Soba

NEW YORK WEEKLY PICKS 4/18/2016

[caption id="attachment_2939" align="aligncenter" width="570"]

Recipe by Chef HIROKI ABE from En Japanese Brasseries[/caption] [INGREDIENTS] (2 Portion)

Hokkaido Shoyu Ikura
Cha-Soba 2 servings
Sakura no Hana 200cc
Sakura no Ha
Take Sumi Shio
[A] Soumi Tsuyu 100 cc
[A] Water 400cc

[COOKING DIRECTIONS]

The Sakura flower and leaves are salted. You...

New York Weekly Picks!

Updated 8/28/15

MIYAZAKI BEEF SHABUSHABU SOBA Chef's recipe by Chef HIROKI ABE from En Japanese Brasserie INGREDIENTS (2 Portions) Miyazaki Beef 100g Kirishina Soba 1 pack Nagaimo 200g Myoga 1 [A] Maguro Shiro-dashi Shoyu 50cc [A] Dashi Broth 200cc [A] Grapeseed Oil 10cc Optional toppings Shredded Nori （#63893) Wasabi （#33130） COOKING DIRECTIONS

Cut the...

New York Weekly Picks!

[Updated 5/18/15]

WHOLE ANAGO UDON

[INGREDIENTS] (4 Servings) Anago ...... 4 Frozen Udon ...... 4 Tempura Butter Mix ...... 4oz. Aonori Mitsuba Taihaku Goma Abura ...... Few drops A. Yaki Ago ...... 3 Dry Shiitake ...... 5 Shiro Shoyu ...... 50cc Dashi made with Dashi Pack ...... 500cc Takara Mirin ...... 50cc B. Dashi made with Dashi Pack ...... 1Lit. Shiro Shoyu...

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Tag Archives: Recipe

Chef’s Recipe: Sakura Cha-Soba

NEW YORK WEEKLY PICKS 4/18/2016

New York Weekly Picks!

Updated 8/28/15

New York Weekly Picks!

WHOLE ANAGO UDON

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