Sublime

BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over rib

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‘From top left,’ began Nagare, tucking the tray under his arm, ‘Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you hav

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Recipe:

Serves 4-6

Time: 2 hours 30 mins

Maple Sake Pork Belly

• 1 2-inch piece of fresh ginger, split


• 2 shallots, split


• 1 garlic bulb, split


• 11⁄2 cups sake


• 1⁄3 cup maple syrup


• 1⁄3 cup soy sauce


• 1 cup chicken stock


• 1 4x6inch piece of kombu


• 2 lbs skinless pork belly


• 1 Tbsp cornstarch


• 2 tsp water


• 2 tsp rice vinegar


• Sliced scallions, for serving


• Maple furikake, for ser

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‘Before you do that, could you sprinkle that stuff in the little ceramic jar into the pot?’ ‘All of it?’ ‘All of it. Scatter it all over, then give the soup a good mix with the ladle. Then whack the heat up. Simmer everything for a bit, crack the egg in, then turn the heat off and pop the lid on right away. Not tightly, though – leave it a little a

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One of the heartiest, most beautiful soups you can make is caldo verde, a Portuguese soup made with potatoes, onions, garlic, chorizo and greens. It’s also very simple to make! In this thread I‘ll show you how to make it. https://t.co/LQb4SYYeaE

Love this menu design* https://t.co/kMt5d4BJ37