As things are opening up, I’m wondering what to do? Do I go back to making 1000 orders for a weekends worth of cooking or do I lean back to more the levels of comfort? As of now I am enjoying cooking slightly less. Not saying I am not cooking with out effort, it’s more or less making a plan in the middle of the city, country re-OPENING PAST A PANDEMIC THAT HAS KILLED A LOT OF PEOPLE.
I got my 2 shots, and sometimes I think I am invincible, but I can tell that my body is much different than how it was in my early 30’s. I’ll turn 40 this July 1st. I have to make a plan...either invest into a brick and mortar or find another alternative. What I do intend on doing is informing the west of what proper takoyaki really IS. It should not be fried and should not be drowning in oil. It has to be creamy and the taste of the dashi has to come through in harmony with the rest of the ingredients involved. It has to be balanced.
From what I learned, Japanese culinary accentuates the ingredients already present in the recipe. You need to enhance the balance of all the ingredients. I must say this is hard to do, at least for me. It’s something I think about all the time. I’m constantly thinking about how to improve, whether I am putting in the work, or sitting in my recliner in my apartment having a beer.
Lately, cooking at Moonrise Izakaya has given me a platform to use the best ingredients possible, and showcase other highlights of my cooking, from boiling the dashi (soup stock) fresh in the tent in preparation for the next bucket of batter….to slicing octopus sashimi as a simple appetizer, highlighting the tenderness of the boiled octopus, painstakingly massaged by hand for 30 minutes to an hour.
There is also Dashi-Tako, which is takoyaki served in a boil of dashi. It’s one of my favorites honestly. The battered shell becomes soft and soaks up the soup stock…its almost “soup dumpling” like but with takoyaki. This is something I want people to try—its so good.
I hope all of you reading this will take the time to come visit my staff and I cook live at our UWS residency pop up. It’s so much fun. Take care everyone.
I got my 2 shots, and sometimes I think I am invincible, but I can tell that my body is much different than how it was in my early 30’s. I’ll turn 40 this July 1st. I have to make a plan...either invest into a brick and mortar or find another alternative. What I do intend on doing is informing the west of what proper takoyaki really IS. It should not be fried and should not be drowning in oil. It has to be creamy and the taste of the dashi has to come through in harmony with the rest of the ingredients involved. It has to be balanced.
From what I learned, Japanese culinary accentuates the ingredients already present in the recipe. You need to enhance the balance of all the ingredients. I must say this is hard to do, at least for me. It’s something I think about all the time. I’m constantly thinking about how to improve, whether I am putting in the work, or sitting in my recliner in my apartment having a beer.
Lately, cooking at Moonrise Izakaya has given me a platform to use the best ingredients possible, and showcase other highlights of my cooking, from boiling the dashi (soup stock) fresh in the tent in preparation for the next bucket of batter….to slicing octopus sashimi as a simple appetizer, highlighting the tenderness of the boiled octopus, painstakingly massaged by hand for 30 minutes to an hour.
There is also Dashi-Tako, which is takoyaki served in a boil of dashi. It’s one of my favorites honestly. The battered shell becomes soft and soaks up the soup stock…its almost “soup dumpling” like but with takoyaki. This is something I want people to try—its so good.
I hope all of you reading this will take the time to come visit my staff and I cook live at our UWS residency pop up. It’s so much fun. Take care everyone.
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