h woo

how to roast duck in a home oven (no steam or convection) #duck #dryaged

supposedly there are over 45 million kangaroos in Australia... start cooking 🔪 Kangaroo Tartare Recipe: 1x - Kangaroo Loin (sub - beef) 1x - duck yolk (sub - chicken yolk) 1 tbsp - chives 1 tbsp - green onions 1 tbsp - capers 1 tbsp - cornichons 1 tbsp - shiso chiffonade 1 tbsp - shallots 1 tsp - ginger 1 tsp - anchovy 1/2 tsp - 🇯🇵 mustard 1/2 tsp - wasabi 1 tsp - shiro miso 2 tsp - sesame seeds salt shichimi togarashi Compressed Pear: 1 - asian pear 300ml - dashi 3 tbsp - yuzu juice 3 tbsp - mirin #kangaroo #tartare

she begged me to make this pizza for a month @tdk0420 #pizza #koreanfood #bossam

i hope they serve this rice bowl at yoshinoya one day #wagyu #donabe #steak Steak Tare: equal parts soy sauce, mirin, sake optional, add honey & garlic Donabe Rice: i would look up a recipe online and research first i like to do 1:1.12 ratio of rice to water Pickled Maitake Mushrooms: i’ve done a video on this before, but roast your mushrooms after lightly oiling them until they are golden brown pickled in a 9:5:3:1 ratio of rice vinegar:water:sugar:salt Yurinchi Sauce: 20g / 2 - Garlic Cloves, grated 3g / 0.5 Tbsp - Ginger, grated 2-4 Spring Onions/ Leeks 1-2 Fresh Chillies (Optional) 30g / 2 tbsp - yuzu juice 50g / 3 tbsp - Light Soy Sauce 15g / 1 tbsp - Rice Vinegar 25g / 2 tbsp - Sugar 27g / 2 tbsp - Sesame Oil Ground Black Pepper Dashi Shoyu (optional) Chicken Garum (optional)

matcha ice cream recipe: this is a philadelphia style ice cream, aka egg-less. the machine i have is a Lello Musso 5030 Pola, but there are countless other home ice cream machines that would work with this recipe. 150g - Sugar 20g - Milk Powder 3g - Commercial Stabilizer (optional) 380g - Cream 400g - Milk 50g - Glucose Syrup 30g - Culinary Matcha Powder #matcha #icecream #affogato

the absolute best way to eat strawberries #kakigori #strawberry #calpico

#ad Yurinchi, Japanese-Style Chinese Fried Chicken (油淋鶏, ユーリンチー) with @raybanmeta #raybanmetapartner #smartglasses

scorpion fish can change colour depending on their mood. red in colour means they’re feeling proper norty m8 👹 japanese curry spiced fish sando: 1 fillet scorpion fish (sub - fleshy white fish) 200g tempura flour 1 tsp baking powder 1/2 tsp white pepper 1 tbsp honey 150ml vodka 150ml lager curry rub 1/2 tsp curry powder 1/2 tsp onion powder 1/2 tsp salt 1/2 tsp pepper 1/2 tsp paprika 1/2 tsp cayenne potato bun 1/2 tsp Japanese mustard 2 shiso leaves handful of rocket 1 slice American cheese fingerlime caviar tartar sauce: 2 tbsp kewpie 2 tbsp crème fraiche 1 tbsp cornichons 1 tbsp capers 1 tbsp shallots 1 tbsp shiso 1 tbsp dill 1 tbsp chives 1 tsp lemon zest 1 tbsp yuzu juice 2 finger lime lotus root chips: 1 lotus root spritz of malt vinegar 1/2 tsp salt Japanese newspaper

this recipe is inspired by the iconic Pepper Lunch - but it’s also a very practical use to get rid of leftover vegetables in my fridge leftover “pesto” blanch any leftover greens in your fridge for 15-30s (depends how fragile they are) blend with diff seasonings of your choice, and emulsify with olive oil i usually use soy sauce, rice vinegar, mirin, but you can go any route beef pepper rice 1lb - thinly sliced beef 1/2 cup - onion, julienne 1/2 cup - corn 2 tbsp - butter (which i guess is optional) beef pepper rice sauce 2 tbsp - honey 1 tbsp - oyster sauce 1 tbsp - soy sauce 1 tbsp - sake 1 tbsp - mirin 3 tbsp - black pepper, ground 1 tbsp - dashi shoyu (optional) on top, i also garnished the rice with thinly sliced large green onion (the whites), fried garlic chips, and pickled thai chilis #pepperlunch #beef #rice

i think i've found my new favorite ice cream flavor #hojicha hojicha ice cream recipe: this is a philadelphia style ice cream, aka egg-less. the machine i have is a Lello Musso 5030 Pola, but there are countless other home ice cream machines that would work with this recipe. 150g - Sugar 20g - Milk Powder 3g - Commercial Stabilizer 380g - Cream 400g - Milk 50g - Glucose Syrup 30g - Hojicha Powder

should we… open a cafe together? @kathryynnt RECIPES: 🥭 Mango Syrup 250g - Frozen Mangos 300g - Water 125g - Sugar 25g - Mango Puree method blend until smooth 🥥 Whipped Coconut Cream 1.5 cups - Cream (very cold) 1/4 cup - Coconut Cream 2 tbsp - Powdered Sugar 1 tsp - Coconut Rum (optional) method whip together until soft peaks form (we whipped it a lil too much) 🥭🍵 Mango Sago Matcha Latte 25g - Mango Syrup 100g - Milk 4g - Matcha 50ml - Water 80C Whipped Coconut Cream Top #matcha #mango #sago #coconut

kakigori pop-up 🍧 friday jun 27th at @afuriramen_culvercity 1 - 4PM, 5PM - Sold Out walk-ins at the bar only i’ll be making 2 flavors: Strawberry Calpico + Cinnamon Toast Crunch personally, i’d recommend coming with a friend so you can order 1 of each flavor and share! 🤝