All Techniques
High-Heat Sear
Sear over high heat to build a brown crust. The inside stays juicy because th...
Low and Slow Simmer
Hold the pot just under a boil for a long time. Tough meat turns soft and the...
Steam with Lid Control
Shift the lid a few millimetres and steam escapes on purpose. The food stays ...
Gentle Poaching
Cook in water that never boils. Eggs turn silky and fish stays in one piece.
Bias Slice
Cut at a slant instead of straight down. Each piece gets a wider face for sau...
Fine Brunoise
Cut vegetables into small even cubes of about three millimetres. Everything c...
Cross-Cut Scoring
Cut a shallow grid into the surface. Heat and sauce reach the middle of thick...
Mince and Bloom Aromatics
Cook minced ginger and garlic in oil before anything else. The oil carries th...
Salt-and-Rest Prep
Salt the surface and wait. Water comes out, and with it goes the smell you do...
Dry Brine Overnight
Salt the meat and rest it uncovered in the fridge overnight. The skin dries a...
Starch Slurry Finish
Mix starch with cold water and stir it into a simmering pot. The sauce thicke...
Mount with Fat
Swirl cold butter or oil into the sauce off the heat. The sauce turns glossy ...
Acid Balance Finish
Add vinegar or citrus in the last few seconds. A heavy dish suddenly tastes l...
Quick Pickle
Salt, sugar, and vinegar turn raw vegetables into a side dish in twenty minutes.
Koji Marinade
Coat meat in shio-koji and leave it overnight. Enzymes soften the meat and ad...
Miso Reinforcement
Dissolve miso after the heat is off. The aroma survives and the soup stays sm...
Alkaline Noodle Boiling
Boil ramen noodles in a large pot and shake the water off hard. The soup stay...
Parboiling with Aromatics
Boil, drain, wash, and boil again with ginger and green onion. Offal and bone...
Drop Lid Simmering (Otoshibuta)
Tap the pan handle and the omelette rolls over by itself. No spatula and no t...
Top Broiling Finish
Top-down radiant heat quickly browns surfaces. It adds crunch and savory flav...
Two-Stage Katsuobushi Application
Use robust bonito for internal broth. Use thin flakes for fragrant topping.