This is a take on chef Roy Choi’s Dynamite rice. Two important notes: 1) I’ve never had the real dish at his restaurant; what I made is based on the numerous copycat recipes floating round online, and 2) I used teriyaki chicken instead of uni. The one time I had uni in Japan it tasted…
Hiyashi Chuka (Cold Ramen) 冷やし中華
It’s nice to have a cool meal that’s easy to make in the heat of the summer, and hiyashi chuka is just that: cold ramen with a cold sauce. Literally translated to “cold Chinese noodles,” it’s also sometimes referred to as Japanese cold ramen salad. A Japanese restaurant reportedly developed it in 1937. Why? Most…
Two Experiment Successes and One Failure: Rice-noodle Wings, Nori Tempura and RKBs with Sugar Shards
Here are some food experiments I tried in the past few weeks. The wings: After I discovered some of the rice noodles in a package had broken, I put the pieces in a spice grinder and ground them into a hard, gritty powder. Given that I was already making chicken wings, I thought I’d try…
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