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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). 399 saved TikToks.
- date night for $20 per person :) making sushi handrolls!!! #datenightideas #cookingathome #sushi #cookingtips #temaki
- skirt steak topped with corn ezme: sweet, crunchy, and tangy :) (happy birthday moni!!! <33) #steakrecipe #ezme #dinnerpartyideas #dinnerparty #cookingtips
- see u there!!! The stand is Norwich Meadows Farm :)) the gazpacho with stuff will be very yummy #nycfoodie #unionsquarenyc #nycfarmersmarket
- private chef in the Hamptons for the day lol shoutout to my dad for helping me film -m👨🏻🍳 #dinnerideas #cookingtips #nycfoodie #spaghettisauce #tomatoesauce #cheflife #hamptons
- $20 tuna into a summer dinner for two !! recipe on our website #tunatartar #tartar #dinnerideas #recipeideas #cookingtips #cheflife #couple
- the smoke was admittedly extra lol chatty video making smoked chicken with ezme sauce and zucchini salad for jasmine and i :) -m👨🏻🍳 recipe notes up on our website #dinnerideas #chickenrecipes #recipeideas #cookingtips #cheflife #nycfoodie
- a balanced and yummy meal :) marinated fish and roasted carrots with sesame yogurt (i love roasted carrots with a saucy dip) recipe is on our website but some specific notes from musashi: you can buy the shio koji from an asian grocer or online if you can’t find it locally. You can also omit it altogether for a more Nobu-y flavor profile. Make sure you have the carrots and branzino prepped ahead of time so they can go in the oven at the same time! They will both broil on the highest rack in your oven. Turn the branzino and carrots every 2 minutes or so. The branzino is done when there are charred marks on the skin, about 6 minutes. Once the branzino is done, lower the heat of your oven to 450F, move the carrots to a rack in the center and cook for another 10 minutes or until they are soft inside. #cookingtips #recipeideas #dinnerideas #fishrecipe #roastedcarrots #nycfoodie
- with @h woo 🥰 #nycfoodie #pov #cheflife #matcha #farmersmarket
- a cold japanese noodle salad aka hiyashi chuka :) recipe: Sesame Dressing 1/4 cup toasted sesame seeds 3 Tbsp chicken stock/dashi 3 tsp soy sauce 1 Tbsp sesame oil 1 tsp dijon mustard 1 tsp sugar 1 tsp rice vinegar Grind the sesame seeds in a suribachi/mortar and pestle/food processor. You can also use tahini if you don’t own these tools. Add the rest of the ingredients, mix well and adjust the seasoning to taste. It should be bright, a touch spicy, and a little salty. You’ll want this to be on the aggressive side because you’ll be seasoning a lot of neutral ingredients like noodles and cucumbers. #japanesehomecooking #hiyashichuka #cookingtips #summerdinner #dinnerideas #recipeideas
- our city guides for tokyo, nyc, sf, and seoul!!! all up in our website, just for you :) we hope you enjoy!!!
- hamachi crudo with spinach, miso soup, kohlrabi kimchi, nori, and (ofc) rice :)) recipe: 🐟Yellowtail Crudo 1/2 lb yellowtail 1 cup Soy sauce 1 cup Rice vinegar 1/4 cup Yuzu juice (or lemon juice) 1 Tbsp Sugar 1 serrano or jalapeno pepper, sliced thin 1 small red pepper, sliced thin Slice the yellowtail into 1/4 inch pieces. Make sure the thickest part of the fish is facing towards you so it slices easier. Keep cold in the fridge. For the sauce, mix the soy sauce, vinegar, yuzu/lemon juice, and sugar until completely combined and the sugar is dissolved. Feel free to cut the recipe by half since this makes more than you need, or keep the extra on hand. Arrange the fish on a plate and add enough sauce until covered. Garnish with the pepper slices. 🥬Spinach Ohitashi 1 bunch spinach, blanched and cooled completely 2 cups dashi 2 Tbsp mirin 1/2 tsp salt 1 Tbsp light soy Bring everything to a boil, skim off any scum that forms on the surface. Pour over the blanched spinach while still warm and cool down completely in the fridge, ideally overnight. #hamachi #yellowtail #sushiathome #homecooking #nycfoodie #cookingtips #recipeideas
- Teriyaki Sauce Recipe 200g (3/4 cup) soy sauce 150g (2/3 cup) mirin 100g (1/3 cup) sake 8g (2 cubic-inch) kombu 75g (1/3 cup) brown sugar 50g (2 Tbsp) honey 20g (2 Tbsp) ginger, finely chopped 5g (1.5 tsp) garlic, finely chopped 3g (1 tsp) black peppercorn, toasted and coarsely cracked 3g (1/2 cup) katsuobushi 15g (1 Tbsp) rice vin Cornstarch slurry (equal parts water and corn starch) (Imperial measurements are approximate) * Steep the kombu with soy, mirin and sake for 15 minutes. * Add everything else except katsuobushi and rice vinegar. Simmer for 20 minutes. * Remove the kombu and bring to a boil. * Turn off the heat and add the katsuobushi. Steep for 15 minutes and strain, pressing on the solids. * Thicken the liquid with the cornstarch mixture, a little at a time, until it coats the back of a spoon. * Once cooled to room temperature, add the rice vinegar. Store in the freezer. #teriyakisauce #nycfoodie #homecookingrecipes #chicken #chickenteriyaki #highfibermeals
- pov: hosting a 12 person dinner party!! thank u to our friends for a great night and thanks to musashi for cooking everything <333 #dinnerparty #hostingtips #nycfoodie #cheflife #recipeideas #koji
- a week of meal prep all in one(ish) pot!! sharing some notes from musashi on his typical soup recipe format: sweat alliums in fat/oil until soft with a pinch of salt add heartier veggies and sweat until soft with a pinch of salt add flavor enhancers and caramelize slightly to deepen the flavor. these could include but not limited to tomato paste, miso, garlic confit, and doubanjang add meat (if using) + broth and add salty seasoning of choice (salt for neutral, soy sauce for asian, fish sauce for SE asian, anchovies for italian, etc). Balance the soup with a touch of sherry vinegar/sugar. add delicate veggies like spinach and zucchini at the end. #soup #mealprep #mealprepideas #nycfoodie #cheflife
- that was so brave of you babe. ib: @yearningyardies #knives #cheflife #couple #trend
- tofu making tips appreciated 🙇🏻♂️ -m👨🏻🍳 #tofu #tofurecipes #homemadetofu #nycfoodie #cheflife
- a little morning from our kitchen to yours :)) have a good week~ #homemadebread #sourdough #nycfoodie #sundaymorning
- bc i'm frugal 😤 #runtok #runstreak #runninghacks #running #runninggear
- 14our lil dinner party recap!!! #dinnerparty #nycfoodie #dinnerpartyideas
- musashi’s version of pork and veg (with my fave tofu side dish!!) his all purpose seasoning recipe: 4g salt 11g soy 10 cracks white pepper 10 cracks black pepper 2g garlic powder 2g onion powder 11g yondu 4g sugar 4g sake #dinnerideas #recipeideas #japanesehomecooking #cookingtips #nycfoodie
- Replying to @An For your next sushi night at home! Have fun and let me know if you have questions -m👨🏻🍳 #howtomakesushi #sushitutorial #sushinight #sushi #nycfoodie
- total cost: $15 per person 🥲 #sushiathome #sushi #dinnerideas #datenightathome #cheflife #nycfoodie
- brooklyn apartment koji method -m👨🏻🍳(sorry for the meeting ASMR) Ingredients 1kg jasmine rice 1g koji spores (Hishiroku brand, Chohaku Kin strain via Amazon) Equipment dehydrator with minimum setting ~85F 2 mesh trays (bought @Kama-Asa) cheesecloth thermometer/thermo gun plastic wrap spray bottle steamer setup 1. Soak the jasmine rice overnight in the fridge with water. 2. The next day, strain and wrap in cheesecloth. Steam for 25 minutes on one side, flip the bag, and steam the other side for another 25 minutes. You want the rice to be al dente. 3. Empty the rice onto a large sheet tray and cool to 90F. Sprinkle the koji onto the rice and mix thoroughly but softly, being careful not to break the rice up. 4. Transfer the rice to mesh trays lined with cheesecloth and cover with plastic wrap. Poke holes for air flow, spray with water and dehydrate at 85F for 36hrs, removing and mixing every 12 hrs. Shio Koji 500g fresh koji 500g water 50g salt 1. Blend everything together and place in a sterile container, cover with cheesecloth and leave at room temp for 1 week, mixing once a day. Store in the fridge for up to 3 months. Use this as a marinade for proteins and vegetables to add umami and savoriness. Useful Resources include Noma’s Guide to Fermentation and Koji Alchemy, both easily available on Amazon. DM me if you have any questions and follow for pt 2! #koji #homemadekoji #howtomakekoji #cheflife #japanesefood #homecooking #noma #nycfoodie
- follow for a homemade gel tutorial for long runs! :) #runningmotivation #cheflife #workoutplan #treadmill #smoothie #riseandgrind
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