This darker style miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home.
These sweet and succulent grilled pork belly skewers sit on a bed of mashed potato enhanced with umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a salad that stands on its own, or would complement a robust main dish.
I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its animal flesh and bone based counterparts.
This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course.
Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the roasted vegetables, sautéed mushrooms, and pinenuts.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this dish, while Bourdin talks very openly about his life and work.