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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). 400 saved TikToks.
- Bread baking made easy with Claude, commissioned by @AnthropicAI #breadschedule #tipsformakingbread #sourdough
- based on positive customer feedback I will be creating more of these packed lunches in the future hehe -m ʀᴇᴄɪᴘᴇ ɴᴏᴛᴇꜱ: Soy-Harissa Glaze * soy sauce * harissa paste * sake * sugar * sherry vinegar Mix everything and season to taste. 1 rice cup of Brown rice Cherry tomatoes * 1 garlic clove, crushed * 1 sprig thyme * 1 sprig rosemary * tomato paste * olive oil Blanch and peel the cherry tomatoes. Cook down in a pot until broken down and finish with a little vin jaune and black pepper. Adjust with salt and sherry vinegar to taste. Broccolini * 2 garlic cloves, crushed * 1/4 shallot, finely brunoised * olive oil Sweat the garlic and shallots with a little salt in olive oil until translucent. Add the broccolini and torch thoroughly. Adjust seasoning with sherry vinegar and salt. Salmon For the salmon, season approx 30 minutes ahead of time so the salt can season the inside. Start with a cold pan and add the salmon, skin side down, and bring the heat up to medium-low. Continue cooking the salmon while brushing with the soy-harissa glaze, low and slow, until the skin is very crispy. You can either finish the cooking process in the pan with a little water to steam (if you’re in a rush like me) or you can stick the pan in an oven at 375F for a few minutes until the salmon is almost cooked all the way through. #recipeideas #cookingtips #mealprepideas #whatiate #salmonrecipe
- he made me a post workout lunch today before he left for work 🥹 #chefboyfriend #lunchideas #whatiate
- team dishwasher ✋ we’re so happy to be a #Cascade_Partner and they have a New and Improved #CascadePlatinumPlus with an upgraded formula so you don’t need to pre-rinse anything, even the super cooked on stuff, before dirty dishes go in (amazing, right???) Try it yourself (our link is in the bio!) for clean dishes or your money back. For real. #cascade #cleaningvideo #cooking #levelup #cleaningtips #kitchentips
- looks better than it tastes I swear!! shoutout to the four horsemen cookbook for helping me with this one lol #cookingtips #dinneridea #friedfish
- 13let’s catch up on some small things :)
- steak with red wine mushroom jus, carrots with carrot miso, and shredded brussel sprout salad with japanese sesame dressing 💖 inspired by restaurant gish in Santa Clara, CA! RECIPE For the steak 2 one-inch thick NY strip steak (ours was slightly larger which is why I used the oven) 1 shallot, sliced thin 4 cremini mushrooms, sliced thin 2 tbsp red wine (I used pinot noir) 1/4 cup chicken jus, cut up into small pieces or 1/2 cup dashi, 1 tablespoon soy sauce, 1 drop of sherry vinegar black pepper to taste sherry to taste • Salt the steaks and leave on a rack, uncovered, in the fridge for 45 minutes but ideally overnight • Melt the fat caps on the steaks in a medium pan until golden. • Sear the steaks well on both sides over high heat and rest on a rack. • Sweat the shallots and mushrooms in the steak pan with a pinch of salt until completely wilted over medium heat. • Crank up the heat to high and add the red wine. Cook until almost completely reduced. • Lower the heat and add the jus or keep the heat on high, add the dashi soy sherry mixture, bring to a boil, and thicken slightly with a cornstarch slurry. Be careful to add a little at a time so it doesn’t become too thick. • Adjust the sauce with salt, black pepper, and sherry vinegar to taste. For the carrot miso and roasted carrots 1 bunch organic carrots, tops removed 1 pint chopped carrots 1 tablespoon white miso enough dashi to loosen mirin to taste • Coat all of the carrots with a little neutral oil, season with salt and pan fry the carrots for a couple minutes until the salt is incorporated. Roast the carrots in the oven at 475F for about 15 minutes or until completely soft and caramelized. Set the whole carrots aside. • Grind the chopped carrots in a suribachi or mortar and pestle and mix in the rest of the ingredients. Adjust the seasoning further with mirin, miso, or dashi to taste. For the brussel salad 6ish brussel sprouts, sliced as thin as possible 1 tablespoon rice vinegar - 1 cup toasted sesame seeds 1 tsp sake 1 tbsp soy 1 tbsp mirin Sugar to taste enough dashi to loosen salted toasted almonds (I used marcona almonds from spain), chopped into small chunks • Mix the brussel and rice vinegar and set aside. • Grind the sesame seeds until half are mostly whole and half are ground. Add the sake, soy, mirin, and dashi. Adjust with more soy and mirin to taste. • Mix the dressing and brussels. Garnish with the toasted almonds. #homecooking #datenightideas #DinnerIdeas #valentinesdayideas #steakrecipe
- musashi’s notes on what he would do differently next time 🙂↔️ in this words: While this dish turned out delicious, I definitely pushed the limits of Jasmine’s patience (this took 2 hours) and kitchen physics with this one. I’ve left a few notes below on what I would have done differently: • The idea of this dish sounded great but I got too eager and didn’t realize this should have been a prep-ahead situation. Ideally I would have left the croquettes (after being breaded) in the fridge for at least 2 hours to set so the potatoes didn’t melt so much. • Speaking of potatoes, I needed to add a binder like an egg or some potato starch to prevent them from dissolving. I had thought the potatoes+butter combo would be enough but evidently not. Overall the flavors were yummy though. I thought the on-the-fly addition of teriyaki sauce and garlic confit helped give the beef a unique flavor that complimented the curry sauce. Also Jasmine’s quick pickled cucumbers were the perfect counter point for the richness of the croquette. -m👨🏻🍳 #croquette #japanesehomecooking #japanesecurry #cookingtips #whatiate
- recommended by musashi’s pastry chef friend!!! the noodles were so thick and chewy 🙂↔️🙂↔️ 📍ayagawa in ebisu #tokyorecommendations #tokyofood #ramenintokyo #ramen
- surprise!! we have a lil feature in vogue!!!!!! ⸜(｡˃ ᵕ ˂ )⸝♡ sharing this lunar new year recipe of a sea bass claypot with goji berries (so yummy) full article linked in our bio where you can see the other recipes & makers featured 🔗♥️ ʀᴇᴄɪᴘᴇ: Ingredients • 1 whole sea bass, scaled, gutted, and cut into 1-inch steaks • 2 rice cups of haiga rice • 100g Chinese cabbage, cut into 5cm pieces • 20g dried goji berries • 15g ginger, thinly julienned, plus extra for garnish • 1 scallion, thinly julienned • Sesame oil Marinade for fish • 15g light soy sauce • 10g Shaoxing wine • 5g sesame oil • 3g salt • 0.5g white pepper Seasoning for rice • 300g kombu dashi or water • 20g Shaoxing wine • 15g light soy sauce • 15g dark soy sauce • 5 cracks of white pepper Directions 1 Whisk together all ingredients for the marinade and mix with the fish. Place in the fridge to marinate for 20 minutes. 2 Rinse the haiga rice 5 times, refreshing with cold water each time. After the final rinse, drain and combine with all the seasoning for the rice inside the clay pot, then place in the fridge to soak for 20 minutes. 3 After the 20 minutes have elapsed, layer the ginger, cabbage, and fish on top of the rice in that order. Add a teaspoon of the marinade mixture over the fish and cover the pot. 4 Cook the clay pot over medium-high heat until steam begins to billow, approximately 17 minutes. Turn off the heat and let the pot rest, steaming the contents inside for 20 minutes. 5 At the 19 minute mark, add the goji berries and extra ginger for garnish. Cover the pot and rest for the final minute. 6 Garnish with julienned scallion and a dash of sesame oil to finish. #lunarnewyear #claypotrecipe #dinnerideas #seafoodrecipe #nycfoodie #vogue
- 12saved up for japan math to unleash itself 2. kitchenware 3. dishware 4. books 5. musashi’s clothing finds 6. matchy matchy 7&8. jasmine’s clothing finds (some from seoul) 9. Ikebana vases 10. jasmine’s misc things #japanhaul #japanshopping
- Replying to @fuckle16 New toys to welcome home -m👨🏻🍳 #kappabashi #kitchenware #kitchenhaul #japanhaul
- welcome to (my) chef’s paradise and welcome back to tiktok 😵💫😵💫😵💫 #kappabashi #tokyovlog #kitchenshopping #tokyo
- it’s not goodbye it’s see you somewhere else 🤍🥲 thank you for everything
- guess the neighborhood (before it’s too late 😭😭😭) #tokyovlog #latenightramen #ichiran #tokyo
- i’m a sucker for cute pads of butter we both thought it was worth going out of the way for📍curry bondy and you can get your curry sweet, medium spicy, or spicy!! Musashi got the mixed curry, and I got the beef (as a lot of first timers do) though i thought the chicken in musashi’s curry was also quite tasty. would maybe try that next time we visit. shoutout to my friend melinda for recommending this gem :)) will compile all of the places we ate + our recs too in the upcoming weeks. for now, keeping everything in our japan 2025 story highlights! #tokyofood #tokyotravel #japanesecurry #tokyorecommendations
- hi we are in tokyo!! one of the top bites of the trip so far at 📍udon shin BUT… we found the queing system to be a little chaotic in the morning. some tips for your visit if you were newbies like us: •get a reservation on table check if you can (reservations in tokyo>>>) •if no reservation you can get a ticket day of. our friend staying in the area went early ~8:45am to get a ticket (restaurant officially opens at 11am, thanks kev!!!!). you can start there and hang around at a cafe nearby. •however, they tend to start letting people in around 10:45am. I think the best time to arrive is at 10:40 to minimize chaos/waiting!! •if you get a ticket, the restaurant will email you when it’s time to head back to the restaurant so you don’t need to physically wait the whole time but if you’re like me and like to have a plan (hehe) then plan for something to do in the area while you’re waiting Musashi and I both enjoyed it. the carbonara is much lighter than we were envisioning!! def would go out of our way to visit this spot, it was hella good and even better if you can minimize waiting!! #tokyofood #tokyotravel #udon #udonshin
- it was a hit 🥰 #cookingvlog #nycfoodie #japanesehomecooking
- saluting those working the holidays to keep the lights on 🫡 and to cod sperm #cheflife #dayinmylife #shirako #nycfoodie
- we’ll miss this special place 🤍 full video out on YouTube, musashi cried watching the edit :’) #sushirestaurant #familyrestaurant #dayinmylife #newyorkrestaurants #hamptons
- one last dish from our kitchen for 2024!!! ➢ 𝓻𝓮𝓬𝓲𝓹𝓮 𝓫𝓮𝓵𝓸𝔀 Hazelnut Miso Pork Nabe Hazelnut Miso 57g (~1/3rd cup) toasted hazelnuts 78g (~5 Tbsp) white miso 100g (~1/2 cup) kombu dashi 2g (~1/2 tsp) sugar Blend until smooth Nurungi .5 rice cup of rice .75 rice cup of water Pork Nabe 5 scallions (whites only) - 1 lb pork shoulder (also called butt roast) 1 tsp soy sauce 1 garlic clove 20g (~1 Tbsp) ginger 1 Tbsp sake 1 tsp salt - half a zucchini, diced 1 carrot, peeled and diced .25 bunch of nira (chinese chives) half bunch enoki ▸ Rinse the rice until the water runs clear, approx 5 cycles. Place the rice and water in a donabe with a little pork fat and cover. Turn the heat on medium high. When steam starts to come out of the donabe, lower the heat to low and cook for 16 minutes. Turn the heat off and let sit for at least 5 minutes, ideally 20. ▸ Meanwhile, slice the pork very thinly and massage in the rest of the ingredients for 2 minutes. ▸ Sweat the whites of 5 scallions with 2 tablespoons of lard. Season with a pinch of salt immediately and cook for approx 10 minutes until completely soft. ▸ Add the scallion with all of the pork fat to the nurungi. Add 1 quart of stock (I used a mix of chicken and kombu) and bring to a boil. ▸ Season the broth with a teaspoon of soy sauce and sake. Add the zucchini, carrot and enoki. Cover and bring to a simmer. ▸ Season the broth with the hazelnut miso to taste, approx 1/4 cup. ▸ Add the pork and bring to a simmer, covered. Cook the pork until it’s no longer translucent, approx 2 minutes. Add the nira and adjust the seasoning one last time with more miso, more dashi, or a touch of sherry vinegar. ▸ Serve the pork with thinly sliced scallion greens, rice, and kimchi. #nabe #hotpot #recipeideas #japanesefood #nycfoodie #cheflife #whatiate
- hello to my coworkers watching this lol #whatiate #dayinthelife #cheflife #nycfoodie
- do you peel your ginger 🧐🧐🧐 #recipeideas #japanesefood #cookingtips #tantan #whatieatinaday
- the texture of this microwave chawanmushi was actually amazing??? Shoutout to @cookanyday and @panasonickitchenusa 🫰 #ad RECIPE 👇 Chawanmushi: 1 egg 112g mushroom stock 3g soy 2g salt Cook in the microwave at 660W for 3 mins in a vented @cookanyday dish. If you prepare the batter ahead of time and let everything marinate, it will taste even better :) Roast mushrooms and pork jowl at 425F using the @panasonickitchenusa 4-in-1 convection setting for 10 min. Garlic soy topper: 1 garlic clove sliced thinly 15g sesame oil 8g soy sauce 3g sugar Heat the garlic and sesame oil in the microwave first for ~10 seconds just to bloom the garlic slightly. Then add soy, sugar, and mix. You can also add a little sherry vinegar if you prefer a bit more acidity. #cookingtips #cheflife #whatiate #dayinmylife
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