Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.
About Takashi Yagihashi
Takashi Yagihashi opened his namesake restaurant Takashi's in Chicago in 2008. He was named Best Chef: Midwest by the James Beard Foundation and one of America's Best New Chefs by Food & Wine. He also appeared on Bravo’s Top Chef Masters in 2012. Takashi’s Noodles is his first cookbook.
A summer Japanese recipe. Cold shrimp and crab share a bowl with vegetables and thin slices of omelet. All is drizzled with a spicy ginger-soy dressing.
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