Aug 1, 2016
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
May 16, 2016
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
Sep 17, 2015
May 5, 2015
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.
Apr 9, 2015
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.
Mar 27, 2015
Sous Vide Chirashi
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!
Feb 13, 2015
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!
Feb 2, 2015
Sous Vide Pork Toro Yaki Mochi
Yields: 4 skewers
Cook time: 2 hours sous vide
- 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
- Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
- 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.
- Remove pork toro from water bath and slice thin.
Nov 8, 2014
Sous Vide White Miso Beef Ribs
Oct 6, 2014
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!
Cooktime: 24 hours sous vide, overnight resting period
- 2lb of Oxtail Bones
- 4 ½