Inside Masaharu Morimoto's Momosan Ramen, Murray Hill, New York City

Inside Masaharu Morimoto's Momosan Ramen, Murray Hill, New York City

Mastering the Art of Japanese Home Cooking, written by Masaharu Morimoto, features homestyle favorites of the beloved Japanese cuisine. The cookbook is filled with traditional and yōshoku (western-…

Mastering the Art of Japanese Home Cooking, written by Masaharu Morimoto, features homestyle favorites of the beloved Japanese cuisine. The cookbook is filled with traditional and yōshoku (western-…

Iron Chef Masaharu Morimoto's Maguro zuke (marinated yellowfin tuna) oh YUM. I LOVE extremely rare or raw tuna.

Iron Chef Masaharu Morimoto's Maguro zuke (marinated yellowfin tuna) oh YUM. I LOVE extremely rare or raw tuna.

Masaharu Morimoto's Scallops Steamed in Sake and Riesling Recipe - Masaharu Morimoto | Food & Wine

Masaharu Morimoto's Scallops Steamed in Sake and Riesling

Masaharu Morimoto's Scallops Steamed in Sake and Riesling Recipe - Masaharu Morimoto | Food & Wine

NYT Cooking: This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's <a href="https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits">all-purpose biscuit recipe</a>, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, i...

Fried Chicken Biscuits With Hot Honey Butter

NYT Cooking: This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's <a href="https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits">all-purpose biscuit recipe</a>, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, i...

Chef Masaharu Morimoto has the answer to your craving for warm, cozy clean-eating

Chef Masaharu Morimoto has the answer to your craving for warm, cozy clean-eating

Sushi by Masaharu Morimoto. As an amateur sushi chef, I try to deconstruct the dish to try to figure out how the chef puts it all together from A to Z.

Sushi by Masaharu Morimoto. As an amateur sushi chef, I try to deconstruct the dish to try to figure out how the chef puts it all together from A to Z.

Shrimp Tempura with Miso Mayonnaise by Iron Chef Masaharu Morimoto. Tip: he uses sparkling water to make his tempura crust amazingly light.

Masaharu Morimoto's Shrimp Tempura with Miso Mayonnaise

Shrimp Tempura with Miso Mayonnaise by Iron Chef Masaharu Morimoto. Tip: he uses sparkling water to make his tempura crust amazingly light.

MMM I SO need to make this!! haven't made Sukiyaki since we left Japan in 2000!!  Masaharu Morimoto's Sukiyaki

Masaharu Morimoto's Sukiyaki

MMM I SO need to make this!! haven't made Sukiyaki since we left Japan in 2000!! Masaharu Morimoto's Sukiyaki

Masaharu Morimoto's 11 Tips for Tuna and Sushi at the New York Culinary Experience | Serious Eats

Masaharu Morimoto's 11 Tips for Tuna and Sushi at the New York Culinary Experience | Serious Eats

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