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Andrew Zimmern Cooks Beef Tataki Recipe|Andrew Zimmern's Japanese Beef Tataki

Andrew Zimmern Cooks: Beef Tataki with Ponzu Sauce

Japanese Beef Tataki By Andrew Zimmern This easy Japanese tataki is stunning and tastes even better. With a simple dish like this, buy the best beef you can get your hands on. Because it’s served very rare, using a tender, luxury cut like sirloin is important—trust me, it’s worth spending the extra bucks. Skip the…  Read More

Andrew Zimmern's Chicken Thigh and Liver Yakitori

Andrew Zimmern Cooks: Chicken Yakitori

Chicken Thighs & Livers with Yakitori Sauce By Andrew Zimmern The secret to making authentic izakaya-style Japanese chicken skewers is in the fresh ginger juice baste and classic yakitori glaze—a craveable combination of dashi, sake, soy and mirin. I like to cook the skewers on a table top grill with binchotan, a charcoal made of…  Read More

12 Delicious Japanese Recipes to Make at Home

My Favorite Japanese Recipes The foods of Japanese izakayas are among the most beloved in the world. There’s not a chef in the country who doesn’t try his or her hand at ramen, soba, egg custards, robata-style fish, sashimi, yakitori, goya and so on. Surprisingly, though, very few home cooks do. Making Japanese food at home requires having a few…  Read More

James Beard Foundation Awards 2013

Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted…  Read More