Chicagoist Food Pr0n: Ming Tsai-Takashi Yagihashi Dinner At Takashi
By Anthony Todd in Food on Oct 30, 2012 4:00PM
Last night, two celebrity chefs came together for a collaboration dinner at Takashi. The event was a promotion for Ming Tsai's new cookbook, Simply Ming In Your Kitchen. That meant that, unlike most tasting menus where each dish is more complicated and overwrought than the last, everything we ate last night you can make in your home kitchen. We brought back the recipe for one of the best.
The two chefs were friendly throughout the night, joking with guests, signing autographs and generally keeping spirits high. Chef Takashi joked that this wasn't even close to the food he normally served in the restaurant (one of the dishes included a turkey scallopini) but that since he was usually home cooking for his kids on Monday nights, the home food seemed appropriate. Ming Tsai was excited for his quick jaunt into town and especially wanted to try out Baume and Brix, helmed by friend and fellow chef Ben Roche.
The surprise hit of the night? A sleepy sounding Broiled Miso-Glazed Salmon. We know, how boring. Trust us.
Broiled Miso-Glazed Salmon
From Simply Ming in Your Kitchen
1/2 cup shiro miso
3 tablespoons honey
3/4 cup sake
1/3 cup canola oil
4 6 oz salmon filets, skin on
Kosher salt
Blend the miso, honey and sake in your blender. Drizzle in the canola oil and continue blending. Top the salmon with the marinade in a non-reactive bowl and let steep for 12 to 24 hours.
Pre-heat your broiler. Put the salmon on some paper towels to drain, and season the skin side with pepper.
Preheat a large ovenproof skillet in the oven for 10 minutes or until very hot. Remove and coat with 1 tablespoon of canola oil. Add the salmon skin side up, put back in the broiler and broil for 7 minutes.
Tsai's recipe includes a lime-cucumber orzo that's a great pairing for the salmon - but for that, you'll have to buy the book. The book, by the way, includes QR codes with every recipe that lead you to videos, demonstrations and more information.