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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.
- hopefully y’all don’t mind some potentially basic tips™️ RECIPE 👇 Meatballs: 1 lb ground chicken 1 egg 1 T potato or corn starch 1/4 tsp salt 1/4 tsp black pepper 1 T sake 2 tsp grated ginger Mix in a bowl until smooth and set aside Broth + Rest of the dish: 1 T toasted sesame oil 1 clove garlic, grated 2 tsp grated ginger 2 negi (Japanese green onion) or 4-5 regular scallions 1 tsp doubanjang 3 and 1/3 c chicken stock or chicken dashi 1/4 cup sake 2 T miso 1/2 T soy sauce 4-5 leaves of Cabbage, cut into squares 7 oz medium-firm tofu 1/4 c sesame paste or tahini 5 oz mung bean sprouts La-yu (chili oil) - for serving Kurozu (Japanese black vinegar) - for serving Heat sesame oil in a donabe and sauce the garlic, 2 tsp grated ginger, and half of the negi over medium high heat ~2 min. Add the doubanjang and stir until aromatic (~30s). Add 1/4 cup sake and chicken stock. Whisk in miso and add the soy sauce. Cover and bring to a simmer. Add the cabbage and tofu. Using two spoons, make meatballs with the chicken mixture. Cover and simmer until the meatballs are barely cooked through, about 3-4 min then sti in the tahini. Add bean sprouts and cook for ~1 min. Sprinkle on top the remaining negi and turn off heat. Serve in individual bowls with ramen and top with la-yu and kurozu. #cookingtips #dinnerideas #wintersoup #hotpot #cheflife #tantan
- for all the times you want something yummy, comforting, and nutritious after a long day :)) And for the holidays, you can get $0 delivery fees on orders of just $10 with Instacart+. Ends 12/31. Service fees apply @instacart !! #ad RECIPE 👇 Niku jaga 2 potatoes, peeled and cut into large chunks 2 carrots, peeled and cut into large chunks, stored in water 2 lotus roots, peeled and cut into large chunks, stored in water 1 pack snow peas, stringy bits removed 1 pack konnyaku, rinsed 3 times with water 1 pack thinly sliced rib eye neutral oil mirin tt sugar tt sake tt soy sauce tt salt tt water Save through Instacart ;) Over high heat, heat the oil, add the sliced beef and season with salt. Stir well and cook until the beef has turned brown. Add the carrots, konnyaku, potatoes and lotus root (drained) and stir well, seasoning again with salt. Cover with water and add the mirin, sugar, sake, and soy sauce to taste. Cover the pot and cook over medium heat for 30 minutes. Uncover and let the liquid completely evaporate over medium heat, about 1 hour. When the liquid is almost gone, add the snap peas and stir to the bottom. Adjust with more seasoning if necessary. #instacartpartner #cookingtips #dinnerideas #mealprep #japanesehomecooking
- COOKBOOK RECS from my chef bf aka musashi just in time for giting season!! linked in our amazon storefront notes on the books in his words: For the Asian home cooking enthusiast: * Donabe - really delicious Japanese home cooking featuring the donabe pot (ours is from toiro kitchen and the shop owner is the author of this book!). we’ve posted a ton of videos from this so I think our love for it goes without saying. Chef Kyle (owner of Single Thread) is a co-author and he talks about how he loves cooking with donabes at the restaurant. * Jang - good mix of traditional Korean dishes and some less traditional ones. This would be a good book if your friend has bought a tub of gochujang or doenjang but doesn’t exactly know how to use it all up :) For a home cook looking to elevate their game: * Four Horsemen - Our Friendsgiving little gem salad recipe was from here (Jasmine’s absolute favorite salad she’s ever had) and there are a lot of really great recipes and dish concepts here sure to wow For the fine dining lover: * Manresa - great tips on kitchen leadership and food philosophy. David Kinch talks about how a partnership with a farmer created “Manresa cuisine.” These stories have stuck with me since I read it. I like the recipes for inspo, there’s also some slight Japanese influence (lots of dashi use). * Atelier Crenn - You might think since this book is really focused on molecular gastronomy that it might not be that useful but a lot of trends in the kitchen are “trickle down” . There are certain textures and flavors that you can only get by employing some of these techniques (like using stabilizers) so it’s worth For the baker: * Flour Water Salt Yeast - holy grail book for me * Tartine - really enjoyed this book, the techniques are tools are a bit more complex compared to what’s shared in Flour Water Salt Yeast and I always think it’s helpful (to advance your skills) to study different about different techniques. #cookbook #cookbookrecommendations #cheflife #giftideas
- 9Snippits from friendsgiving 2024 :)) #friendsgiving #hosting
- how could I say no to a bowl of this || Loose Recipe: Heat ~3 inches of neutral oil in a pot to 320-340 degree F. Cut tofu into chunks and pat excess water off with paper towel. Musashi is using silken tofu but you can use medium firm if you’re worried about it falling apart. Coat all of the tofu pieces in corn starch once, and then go back and coat twice. Add tofu to the oil in batches once it’s hot, be careful to not overcrowd the pan and flipping to cook all sides of the tofu (~2-4 min). Remove and put onto paper lined tray. The tsuyu or dashi sauce is a dashi base (you can use veg or chicken stock too and add a handful of katsuobushi) seasoned to taste with soy sauce, mirin, and salt. You can optionally add an arrowroot starch or corn starch slurry if you want it to be a little thicker. #agadashitofu #japanesehomecooking #snackideas #cheflife #cookingtips #nycfoodie
- spend a sunday with us ft some of our fave williamsburg/greenpoint spots :) #sundayvlog #nycvlog #williamsburg #greenpoint #ikebana #flowerarrangement
- this nibuta and the tacos after were soooo good ugh!!! RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook For the pork: 2.5 lbs pork shoulder 1 cup (240ml) sake 3 green onions 3 cloves garlic 1.5 Tb sliced ginger 0.5 tsp black peppercorns Halve the pork shoulder, score lightly and rub with salt. Cover tightly with plastic wrap or in a plastic bag and let it sit for an hour, best if refrigerated overnight but make sure to return to room temp before cooking. Place pork in a donabe with all aromatics and sake. Cover with enough water to cover the surface of the meat. Cook on high heat and once the broth boils, turn down the heat and skim any scum that rises to the top. Cover and simmer on low for 45-60 minutes. Turn off heat and let the pork sit in the broth for ~1 hour. Sauce: 1/4 cup (60ml) sake 1/4 cup (60ml) raw brown sugar 1/4 cup (60ml) soy sauce 1/2 cup (120ml) pork broth (strained) 2 tsp corn starch or potato starch 1 Tb water Combine sake, brown sugar, soy sauce, and pork broth in a sauce pan and set over medium-high. Bring to a boil, then simmer for 5 minutes. Mix a cornstarch slurry on the side and add into the sauce. Top the dish with Japanese 7-spice and julienned green onion. #cookingtips #dinnerideas #japanesehomecooking #recipeideas
- Replying to @nyakim23 dont mind my japanese robot pronunciation 🤖 some tips for this duck hot pot recipe we shared :)) #japanesehomecooking #dinnerideas #hotpot #cookingtips #duck
- Replying to @Joe hope this helps!!! updating our amazon storefront with these links now too~ #kitchenorganization #kitchentools #cheflife
- lol at his hand gestures (and yes i made him film this) #kitchenhacks #kitchenorganization #cookingtips #cheflife
- i was so excited to eat the leftovers RECIPE credit to naoko takei moore & kyle connaughton, authors of the “Donabe” cookbook 2 medium duck breasts (about 1 pound) Salt 2.5 cups (540 ml) kombu dashi 2/3 cups (160 ml) sake 1/3 cup (80 ml) mirin 1/4 cup (60 ml) soy 1 negi or 3 regular green onions 14 oz silken tofu 5 oz shimeji mushrooms 1 T finely grated ginger 2 T arrowroot powder Lemon zest (or yuzu) Score and salt the duck ~1 hour in advance to let the salt permeate the meat. Once ready, pat dry the fat and render some of the duck fat off by placing it fat-side down in a pan on medium-low heat (about 8-10 min). Don’t cook the breast meat. Transfer and slice thin. Combine dashi with sake, mirin, and soy sauce and bring to a simmer in a donabe clay pot. Add the negi, tofu, mushrooms. Save some of the dashi to mix with the arrowroot powder on the side. Bring to a boil, then lower to simmer and add the ginger. In a side bowl with the dashi, whisk the arrowroot powder in and slowly add in depending on how thick you want the soup. Add duck, simmer until the meat is about halfway cooked, then top with lemon zest, negi greens, and musashi optionally added some flower petals we needed to get rid of in the fridge. Serve on top of soba. #donabe #hotpot #dinnerideas #japanesehomecooking #duck #nycfoodie
- *rip* *sizzle* #bountypartner #ad #cookingtips #porgy #meuniere
- an r&d with kitchen tips & tricks ft @Bounty Paper Towels !! #bountypartner #ad #cookingtips #porgy #meuniere #recipeideas #pescatarian
- 45-60 min of active cooking time for 3 yummy dishes not too bad!!! RECIPE Miso Marinade 200g white miso 80g sake 80g mirin 30g sugar Boil the sake and mirin to burn off the alcohol. Add the sugar to dissolve and mix into white miso. Cool down before using. Cover 1lb of cod that’s been cut into 1.5inch portions in the miso marinade for at least 20 minutes and up to 1hr at room temperature or up to 1 day in the fridge. Remove from the marinade and broil until slightly blackened, approx 6 minutes. Mushroom Rice Wash and soak rice for at least 20 minutes. Drain and weigh the soaked rice and measure out 90% weight in water/kombu dashi/mushroom stock. Season with white soy sauce to taste and cover the rice with the liquid. Top with sliced mushrooms and cook for approx 16 minutes in a donnabe over medium high heat or until steam starts to shoot out of the lid. As soon as it does, cut the heat and let the donnabe stand for 15 minutes. #misocod #fishrecipes #recipeideas #cookingtips
- we love making a superfan’s dream come true lol #dayinthelife #cheflife #hamptonsvlog #montauk
- this was the highlight of my sunday :)) RECIPE 👇 Miso Marinade 200 white miso 80 sake 80 mirin 30 sugar Boil the sake and mirin to burn off the alcohol. Add the sugar to dissolve and mix into white miso. Cool down before using. Cover 1lb of cod that’s been cut into 1.5inch portions in the miso marinade for at least 20 minutes and up to 1hr at room temperature or up to 1 day in the fridge. Remove from the marinade, pat some off to your pref, and broil until slightly blackened, approx 6 minutes. Mushroom Rice Wash and soak rice for at least 20 minutes. Drain and weigh the soaked rice and measure out 90% weight in water/kombu dashi/mushroom stock. Season with white soy sauce to taste and cover the rice with the liquid. Top with sliced mushrooms and cook for approx 16 minutes in a donnabe over medium high heat or until steam starts to shoot out of the lid. As soon as it does, cut the heat and let the donnabe stand for 15 minutes. #misocod #recipeideas #dinnerideas #sundaydinner #nycfoodie #cheflife #whatiatetoday #cookingtips
- Replying to @DJ Minor — kintsugi is there to help you in heart dropping moments lol the first kintsugi process video is credit to “at” designboom on IG #kintsugi #japaneseart #pottery #japaneseceramics #cheflife
- there were laughs, screams, and tears ….. lol #cookingtips #cheflife #goodsoup #soupideas
- no relation to honeynut cheerios lol 𝚁𝙴𝙲𝙸𝙿𝙴 👇 𝚂𝚘𝚞𝚙 1 part pumpkin/honeynut squash 1/2 part cream 1/2 part milk salt to taste white pepper to taste honey to taste - Dice and sauté squash in butter until slightly soft. Season with salt and white pepper. Deglaze with a little honey. - Add cream+milk and simmer until completely soft. Blend, season and pass through a chinois. 𝙿𝚞𝚖𝚙𝚔𝚒𝚗 𝚜𝚎𝚎𝚍𝚜 30g pumpkin seed 10g oil 1g sprig sage 1g cumin seeds #honeynutsquash #butternutsquash #souprecipe #recipeideas #cheflife #whatiate
- sundays with us ft. some of our frequented nyc spots <3 #nycvlog #weekendvlog #nycrecs #nycrestaurants #cheflife #eastvillage #soho
- we love a good cooking show…yall watching??? #culinaryclasswars #cookingshow #netflixkorea
- theyre like little fine dining cups :)) musashi has only been going into work for prep because of his thumb, so with the extra time he works on projects like practicing croustades for a new menu item #croustade #cheflife #restaurantlife
- friends doubling as sous chefs 😀👍 ʀᴇᴄɪᴘᴇ ɴᴏᴛᴇꜱ Potatoes: He seasons with white pepper and salt and finishing with a quick baste of butter & thyme. Cook in pot until done about 30 minutes Steak: Temper for about 30 minutes Mushroom cream sauce: -Reduce heavy cream by half with thyme and garlic _before_ adding the duxelles. -Mushroom duxelles seasoned with shallot, butter, thyme, salt, white pepper and sherry vinegar. Make sure to let the mushrooms brown a bit on their own first before adding the rest of the ingredients Garlic confit: Safflower oil in a pan with whole garlic cloves, in the oven for ~1 hour at 300 F Roasted Broccoli: Cook for ~10-15 min at 475 F Tomatoes: Greek yogurt seasoned with salt as the base. Tomatoes are topped with salt, black pepper, and homemade chili oil. #cookingtips #menuideas #recipeideas #grouptrips #mushroomsauce #nycfoodie
- update: musashi cut the tip of his thumb off at work 😭😭😭 #cheflife
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