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Jasmine & Musashi
musashi &jasmine sharing industry level cooking to the home kitchen 👍
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Archived TikToks from Jasmine & Musashi (@madebymusashi). 397 saved TikToks.
- a smoky summer pantry staple from our kitchen to yours. grab it via link in b1o and happy cooking -m👨🏻🍳 #tomato #summercooking #cheftips #homecooking #tomatodish @Algae Cooking Club
- trying puff pastry dough for the first time~ Find the dough sheeter in our shopmy (link in bio!) @Brod & Taylor #puffpastry #bakingtips #cookingtips #nycfoodie #cheflife
- a few grilling tips before summer officially starts and what i made! #grillingtips #steak #steaksandwich #caprese #cheftips
- #ad the perfect summer crudo with the help of Zespri SunGold Kiwifruit! Find @Zespri Kiwifruit near you at the link in bio -m👨🏻🍳 #ZespriKiwi #JamPacked #crudo #cookingtips
- 📍Mr. Beef 666 N Orleans St Chicago IL 60654 #thebear #bestsandwich #chicagofood #chicago #wheretoeat
- a little project coming to you soon... #cheftips #tomatorecipe #tomatoes #summerrecipe #homecooking
- new favorite condiment alert!!! negi miso :) Negi Miso Recipe 36g tokyo negi or scallions, cut into 1/8th-inch slices 10g algae oil 6.5g mirin 6.5g sake 1.5g sugar 0.6g salt 20g Miso Marinade (recipe follows) 1. Cook everything, stirring continuously with a spatula, except miso marinade over low heat for 10 mins in a small saucepan until very soft. 2. Mix in the miso marinade and cool completely in the fridge before serving with white rice. Miso Marinade 40g sake 40g mirin 15g sugar 100g white miso 1. Combine the sake and mirin and bring to a boil to burn off the alcohol, 5 minutes. If you waft your hand over the pot toward your nose and feel a slight burning sensation, there’s still some alcohol left. 2. Add the sugar and mix until fully dissolved, then add the miso and stir until combined. Remove from the heat. 3. Transfer to a cup container to cool to room temperature or cool over a bowl set over ice. Label the container “Miso Marinade” with the date and store it in the fridge for up to a year. #japanesefood #weekdaymeals #kyoto #cookingtips #donabe
- oh what do we have here??? 🥦🧑🌾🕶️ thank you sm @GENTLE MONSTER what a dream!!!! 🙇♀️🙇♂️ love em all #GENTLEMONSTER #GENTLEMONSTER2026 #GENTLEMONSTER_VEGGIECOLLECTION
- cookie prep made easier with the @KitchenAid Artisan® Plus Stand Mixer :) What should Jasmine and I make next? #KitchenAidAmbassador #Ad
- behind the scenes :))
- this is really easy way to preserve sakura petals as they come into season :) these came from the flower district in nyc on W 28th street between 6th and 7th ave. They have a distinct aroma and delicate flavor, but I mostly like to use them as a pop of color on the plate. More soon on how to use them! -m👨🏻🍳 #sakura #japanesefood #nycfoodie #cheftips #homecooking
- The iconic stand mixer just got an upgrade: The @KitchenAid Artisan® Plus is finally here!! Which color is your favorite?? #KitchenAidAmbassador #ad
- salty like the sea ❌ a creamy (soy milk!!) ragu pasta for your next weeknight treat 🍝 recipe: 2 portions spaghetti (170g) 400g soy milk 5 sprigs thyme whole and 5 sprigs picked 1 head of garlic, halved 1 shallot, halved 4 cloves garlic, minced 1 shallot, minced 1 tablespoon olive oil 2 tablespoons butter 15 slices frozen sukiyaki beef 1 tablespoon tomato paste 1 anchovy 3 dashes Worcestershire sauce (optional) 1 tablespoon garlic confit (optional) White pepper Black pepper ¼ cup white wine 2 tablespoons flat leaf parsley, finely minced Parmigiano Reggiano 1/ Bring 2 quarts of water to a boil with enough salt so it tastes like a properly seasoned soup. Add the spaghetti and cook to package instructions until al dente. 2/ Combine the soy milk, 5 sprigs of thyme, halved garlic and halved shallot into a tall pot and bring to a boil over high heat. Reduce the heat to low and cook the soy milk until reduced by half. Set aside. 3/ Sweat the garlic, shallots and thyme in olive and butter until translucent over medium heat, 2-3 minutes. Add the beef and cook through, 4-5 minutes. Add the tomato paste, anchovy, Worcestershire sauce, garlic confit, white pepper, black pepper and a large pinch of salt and cook for 1-2 minutes. Turn the heat to high and add the white wine and cook until dry, 2 minutes. 4/ Reduce the heat to medium low, add the pasta and a ¼ cup of pasta water. Adjust the seasoning with salt and sugar and plate. 5/ Garnish with the parsley and parm. Serve immediately. #pasta #recipeideas #cookingtips #ragu
- fish shabu shabu at home and don’t forget the rice porridge (the best part imo!!). all for <$15 per person!! #japanesehomecooking #shabushabu #dinnerideas #dateidea #cookingtips
- a cozy chowder to tuck into when it’s freezing outside??? yes please #chowder #wintersoup #dinnerideas #donabe #recipeideas
- hot soba with thick egg barley soup!!! <$20 and best thing I ate this week!!! recipe below 👇 Barley Ankake Soba Recipe serves 2 2 chicken thighs, lightly salted for 24hrs (preferred) 1 quart dashi 2 tablespoons light soy sauce 1 tablespoon sake 1 tablespoon mirin 1 pinch salt (more to taste) 1/4 cup toasted barley 200 g dried soba noodles 2 eggs, beaten 2 tablespoons kudzu (arrowroot starch) 2 tablespoons water 1 scallion, thinly sliced (Preferably) Lightly salt the chicken thighs with salt a day before (it doesn’t need to be exactly 24 hrs.) If you’re pressed for time, salt them for 1 hour and leave at room temperature before cooking. Combine the dashi, light soy sauce, sake, mirin, and salt in a medium pot and bring to a boil. Adjust the seasoning with more salt, sake and mirin to taste. It shouldn’t be salty but quite rich in umami. Turn off the heat, add the barley and steep for 3-5 minutes, covered, tasting frequently until the barley flavor is pronounced. Strain the barley and bring the liquid up to a simmer over high heat in the same pot. Turn off the heat and add the chicken thighs. Poach the chicken for 4-6 minutes depending on the thickness. I check the doneness by feel: squeeze the chicken and if it’s firm with a very slight bounce, it should be ready. Double check the doneness with a thermometer or slice into the thickest part. Set aside. Bring a large pot of water to a boil and cook the soba to package instructions. Combine the kudzu and water in a small bowl with a whisk. Bring the poaching liquid to a boil and slowly drizzle the kudzu slurry until thickened. Turn off the heat and add the eggs. Check the seasoning one last time. Portion the soba into two bowls with the chicken. Drizzle the barley ankake broth to cover and garnish with scallions. #dinnerideas #soba #cookingtips #recipeideas #japanesecooking
- the one thing that never fails us…. soup 🫶 #porksoup #cookingtips #dinnerideas #mealprepideas
- three 20 min meals for less than $20 each!!! some weeknight meals prep inspo :) it was a dream to collaborate with @Taste What Pork Can Do® we love pork!!! #ad #mealprepideas #weeknightmealinspo #weeknightmeal
- 20another year of eating well!!! 😭 what’s on your list?? …and if you care to read the fine print, a few notes: •The musashi picks were all from me, he was not involved lol • There is is always individual subjectivity in these lists. Often the things that are the “best” are things that are novel or made us think differently about food _from what we are used to_. For example, one of the things I cut from this list was BBQ Pork from an amazingly humble hole-in-the-wall spot in HK. It was so good but growing up with a Canto mom, I’ve eaten so much BBQ pork in my life so it was good but not mind-blowing _to me_. • This list isn’t necessarily the best dining experiences (lots of really consistent and solid experiences across food, service, ambiance etc) • We didn’t eat out too much in NYC this year! Musashi spent more time cooking at home • This list doesn’t include tried and true favorites, focused mostly on _new_ bites we had this year peace & love, jasmine 🫶 #whatiatetoday #nycfoodie #bestof2025
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- one of my faveeeeee soups!!! recipe notes: 1 koginut 1/2 an onion 6-8 tablespoons of butter Honey 1 pint cream plus some milk salt and white pepper to taste Sage Neutral oil Pumpkin seeds Sweat the onions in the butter then add the cubed squash and honey (season a little bit with salt and white pepper as you add the onions and squash to the pan). Cook for a few minutes and then add dairy. Let the squash simmer in dairy for 45 min or so until soft. Then blend till smooth, add back to the pan, and season with salt and white pepper to taste. #butternutsquashsoup #koginutsquash #kabocha #dinnerideas #souprecipe
- honestly we love pork!!! what’s your favorite pork recipe? @Taste What Pork Can Do® #ad #porkdishes #donabe #maponasu #porkrecipes
- welcome to shimokitazawa :)) #tokyo #tokyobar #littlesoulcafe #shimokitazawa
- my preferred way to make polenta ft late summer produce from the drafts 🤪-m👨🏻🍳 @h woo #polenta #pork #cheflife #dinnerideas #cookingtips
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