NYT Cooking: This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere. He shared the recipe with The Times in 2012. Mr. Chang is known as a kitc...
Momofuku chef David Chang has the inside running on the flavour of Korea – one of the world’s great condiments.
David Chang's Clever Thanksgiving Leftovers Recipes
CHAWAN MUSHI == INGREDIENTS == 2 teaspoons instant dashi powder (see Note) 2 cups warm water 3 large eggs 1/4 cup salted roasted cashews, coarsely chopped 4 ounces lump crabmeat, broken up 1 scallion, cut into fine matchsticks (2 inches) 4 small shiitake mushrooms, stemmed and caps very thinly sliced====