Tag: japanese


148303409097

Link: Japanese Chashu Pork Belly (for Ramen)

 

One of our community members submitted this recipe over the weekend, and we’re so happy she did!

Pork belly has definitely been having its moment (quite a long moment) and its recipes like this that remind us why.

Sous vide pork belly has been on the radar for most sous viders for quite some time, but this recipe tailors it for the use of ramen!

Although we’re sure any pork belly … Read more



144457706857

Link: Sous Vide Steak – Japanese Style (Wafu) 和風ステーキ • Just One Cookbook

We all know steak is kind of a sous vide hallmark, but we’re in love with this Japanese twist on it from Just One Cookbook! 

Click the link for the full recipe and instructional video. Have napkins ready to sop up all the drool, though!

Happy Monday Nomday!
The Nom Team

2016-05-16 16:26:43 GMTchef,steak,just one cookbook,japanese,wafu,cooking,how to,recipe,nom,sous vide,sousvide,nomiku,beefRead more



Chubo Love!

So thankful to have friends like these! The lovely people at Chubo Knives sent us this beauty to congratulate us on our cook book deal 😀

We’ll be sure to put this to good use! Check out Chubo to get one of your own–you won’t regret it!

Happy Almost Friday,
The Nomiku Team

Chubo Love!2015-09-17 17:10:08 GMTcongrats,cookbook,gift,japanese,knife,kitchen,chef,cutlery,knives,chubo,chuboknives,nomikuRead more


Sous Vide Egg Yolk Misozuke

Not sure what “Misozuke” is? Well, it’s right in the name! Soy Miso is used in Japanese cuisine to make pickles that are called Misozuke. Traditionally, the pickles are made of veggies like cucumber or daikon. With sous vide, though, you can give your yolk a texture that you really can’t get anyway else–and you can take advantage of that texture by making it into a Misozuke! So miso-tycal. 

Make some magic right here

Sous Read more


Sous Vide Chawanmushi

Eating a chawanmushi (a traditional Japanese egg custard dish) is like eating a work of art. Using sous vide to make it ensures a nice smooth texture, while also infusing a deep depth of umami flavors. You can put your own spin on it by adding ikura or some other tasty seafood delights–it’s kinda like digging for treasure…except you probably won’t get rich…but you’ll definitely be happy. 

Get the recipe here

Sous Vide Chawanmushi2015-04-09 Read more


Sous Vide Chirashi

image

Chirashizushi, or just Chirashi as it’s commonly known, means “scattered sushi”. Typically you’ll find a smorgasbord of raw fish and veggies on rice. So our very own Creative Director, Monica, decided to put her own sous vide twist on it! Plus, she made it portable by putting it on a rice cake! 

She threw a sous vide party and basically every sea creature was invited. Sitting atop her rice was sous vide scallops, sous vide shrimp, sous vide Read more



Pine Dashi–in Noma!

It’s always so exciting to see our Nomikus plugging away in the Noma kitchen! This isn’t the first time we’ve seen them (check it out here and here), and every time we see it, we have to pinch ourselves to make sure it’s reality. Always an honor. Here, the Nom is helping the Noma team make pine dashi in their Tokyo kitchen. We wish we were there to taste it! 

A big thank you to Lars Williams for posting … Read more



Sous Vide Pork Toro Yaki Mochi

Yields: 4 skewers

Cook time: 2 hours sous vide

image

Ingredients:

  • 0.4lb Pork Toro (neck)
  • 1 oz. Sake
  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Mirin
  • 1 teaspoon Sugar 
  • Mochi blocks, each mochi block makes two skewers
image

Steps:

  1. Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
  2. In a freezer-safe zip bag, add pork toro, sake, soy, mirin, and sugar. Seal using the water displacement method. Sous vide for 2 hours.
  3. Remove pork toro from water bath and slice thin.
Read more

Sous Vide White Miso Beef Ribs

This is a special recipe from guest blogger and longtime Nomiku supporter, @robq who said this is one his favorite dishes to make sous vide. Here’s what he had to say: 
I usually prefer my ribs with sauce that is more on the savory versus sweet…I thought a Japanese take on beef rib BBQ using a modified miso recipe from Nobu Matsuhisa’s famous miso black cod dish would be perfect. The heat from the red chili flake counters the sweetness Read more


Sous Vide Oxtail Udon

Oxtail used to be overlooked and now it’s a culinary superstar known for its deep umami beef flavor when cooked properly. Sous vide makes this ingredient shine; try this outrageously addictive soup we made with CJ, an Instagram follower of ours who flew up to Nomiku HQ to cook with us. If you’d like to do the same, please let us know! 

Serves 4

Cooktime: 24 hours sous vide, overnight resting period

Ingredients:

  • 2lb of Oxtail Bones
  • 4 ½
Read more