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Hot Pot Book Countdown: The Videos

I thought you'd enjoy a sneak peak at the videos Tadashi Ono and I are putting together for the upcoming release of our Japanese Hot Pots cookbook.

August 23, 2009

Videos: Japanese Fish 101, Plus Three Techniques

Okay, get ready for some serious how-to video. Last weekend I moderated an incredible Japanese fish cooking class at EN Japanese Brasserie featuring Chef Hiroki Abe and owner Reika Yo. We stepped through a dozen delicious techniques that any home cook can master -- and videotaped them.

November 19, 2010

Videos: Breaking a Chicken, Yakitori, and Yaki Onigiri

Last night my coauthor Tadashi and I gave a talk and demo on Japanese grilling at the Japan Society in New York. But how do you demo grilling in auditorium where you can't grill? With videos, of course!

June 17, 2011

Hot Pot Videos: Theory, Ingredients and How-To

Here are a series of videos from the hot pot master class Tadashi Ono and I led last month. I think you'll find them informative.

March 14, 2011

Chicken Mizutaki Hot Pot Video -- More Details

In this video we got explain more details about cooking one of our favorite hot pots, Chicken Mizutaki. Check it out -- technique we go over here apply to all the hot pots in our book!

September 21, 2009

Grilling Videos: Steak, Scallops, Chicken and Veggies

Here are more videos Tadashi and I shot for last week's Japan Society presentation of our book, The Japanese Grill. Check out how to turn out amazing steaks, scallops, chicken, veggies, using marinades and rubs with garlic-soy sauce, miso, yuzu kosho, sansho and more... So don't delay: Fire up the Weber and get grilling right away!

June 21, 2011

Videos: Clam Soup and Sake-Steamed Clams

In these two videos Chef Abe demonstrates two great techniques for clams, both easy and delicious. For the clam soup he uses Little Neck clams, and for the sake-steamed technique (sakamushi) he uses smaller Manila clams.

November 19, 2010

Video: Sharpening Knives and Cleaning Fish

May 25, 2009

Video: Breaking a Fish, Japanese-style

Before that stunning black cod in the picture above was a dish, it was a fish. How did it get from there to here? I asked my man Chef Abe-san at En Japanese Brasserie to demonstrate how to break a fish the Japanese way, a technique called sanmai oroshi -- three part filleting.

November 26, 2009

Video: Atsushi's Way to Wash Rice Perfectly

Last night I helped my buddy Atsushi Nakahigashi, a chef at the award-winning Kajitsu, teach a packed class at the Brooklyn Kitchen about traditional Japanese breakfast. (A truly fantastic, fascinating, informative class -- great job, Atsushi!!) Of course, no Japanese breakfast is complete without a bowl of beautiful, steaming white rice, so one of the first things Atsushi did was demonstrate his way of washing, rehydrating, and resting rice for cooking.

May 17, 2011

Video: The Japanese Approach to Fish

What makes the Japanese way of preparing fish so special?

May 13, 2010

Videos: Japanese Knife Skills

For me, one of the great pleasures of studying Japanese cuisine has been perfecting my Japanese-style knife skills, techniques that open a range of cooking possibilities - and not just for pros.

October 13, 2009

Video: Boning and Grilling Chicken Legs

One of the most useful skills I've been perfecting this fall working in the En Japanese Brasserie kitchen is boning chicken legs and thighs. I've boned dozens of these suckers so far and I can tell you that knowing how to do so is extremely practical and useful at home, too.

November 26, 2009

Videos: Fish Tempura & Oroshini

Making tempura is tricky, but if you understand the underlying fundamentals, you can definitely get the hang of it at home, and impress family and friends! (Not to mention cook a super delicious meal.)

November 19, 2010

Video: Washing Rice Perfectly

Check out that beautiful rice in the photo above. Every grain is glistening, polished, plump perfection. Nobuko-san cooked it in a regular rice cooker -- my rice cooker. But my rice never comes out this amazing. So what's Nobuko's secret?

January 8, 2011

Video: Foil-Grilled Fish

From our EN Japanese Brasserie workshop, here is what's called hoiru yaki in Japanese -- "hoiru" is Japanglish for "foil." This is a super simple technique but the results are amazing.

November 19, 2010

Videos: Miso Curing Fish & Yuan Yaki Marinating

Miso is such a versatile ingredient (hey, we did a whole class on it). In this installment of our recent fish workshop at EN Japanese Brasserie, Chef Abe, owner Reika Yo and I walk through how to miso-cure fish, plus how to marinate fish for grilling yuan yaki style, a traditional, and incredibly easy, Japanese technique.

November 19, 2010

Video: Grilling Lesson With Chef Takahashi of Hyotei

This past week, something remarkable happened: More than forty of Japanese greatest chefs descended on the Napa Valley for the Culinary Institute of America's Japan: Flavors of Culture conference.

November 9, 2010

Video: Cooking Chicken Mizutaki Hot Pot

This gorgeous hot pot, Mizutaki is one of my favorites, a rustic dish that hails from Hakata, an old section of the southern Japanese city of Fukuoka. It's simple, down-to-earth and a snap to prepare (like all hot pots!).

September 1, 2009

Video: Fish Teriyaki

Check out how Chef Abe demonstrates how to make the real-deal teriyaki, not the gummy goopy excuse for this technique we find too often here.

November 19, 2010

Japanese Knife Skills

In this video, I join my coauthor Tadashi in the Matsuri kitchen to demonstrate a few incredibly versatile and useful Japanese knife techniques (please note the video starts in black for 5 seconds).

October 14, 2009

Steamed Sea Bass, Japanese Style

Here's a method for steaming fish that Chef Tadashi Ono explained to me the other day at Matsuri. I had brought a beautiful, freshly caught whole sea bass to the restaurant from the Union Square farmers market, and Chef Ono graciously showed me how to clean and portion it the Japanese way. (I'm going to soon post a video on the subject, which is fascinating.)

July 6, 2008

Salmon Hot Pot, Step-by-Step

In this video, Tadashi and Harris demonstrate how to cook one of Japan's most popular hot pots, called Ishikari Nabe.

August 28, 2009

Garlic Fried Rice at En Japanese Brasserie

Since I returned in June from three months of cooking in Japan, I've been itching to keep building my skills. Luckily, Abe-san, the chef of the fabulous En Japanese Brasserie in lower Manhattan, graciously invited me into his spacious open kitchen.

October 16, 2009

Japanese Beef Curry From Scratch

I've been working to perfect making Japanese curry from scratch, as I'll soon be leading a workshop entitled "Comfort Food All-Stars: Curry, Tonkatsu, Gyoza" at the fantastic Brooklyn Kitchen. I love Japanese curry, but I don't love those ubiquitous packages of Japanese curry mixes, which are highly processed with junk ingredients...

March 31, 2011

Yuzu-Kosho Grilled Scallops

I realize it's a little late for barbecue (at least in NYC), but I want to share this method, which you can also do on the stovetop using a skillet. I learned it from my friend and grill-master-of-the-universe, Chef Tadashi Ono of Matsuri. Sure, we wrote a hot pot cookbook together, but you gotta see this guy in action on the Weber.

September 13, 2009

Old School Izakaya

August 14, 2009

How To Make Amazing Gyoza

Ah, gyoza. What can I say, I love gyoza. Whenever I'm in Japan, sniffing out gyoza shops is de regueur, and gyoza always arrives with my ramen (a frosty beer completes the hat-trick). These steamed-and-fried dumplings are easy to make at home, too, and I'm going to demonstrate how soon at my upcoming Japanese comfort food workshop at the Brooklyn Kitchen on the 19th. To get ready, I've been working on perfecting my technique.

April 4, 2011

Old School Tokyo Hot Pot Joints

March 12, 2009

Cooking Japanese Hot Pot

Chef Tadashi Ono and I just returned from a hot pot-infused dash across Japan to research our cookbook, racing from snowy Sapporo to the deep south of Kyushu.

November 14, 2008