Lyukum Cooking Lab > Blog >

under the sea in an octopus’ garden

It takes time to cook an octopus sous vide. But it’s worth the wait! You end up with perfectly cooked in its juices octopus, naturally and fully flavored, its skin intact. If you refrigerate it after cooking still vacuum packed, its juices gelatinize. It tastes amazing! It is beautiful served!v

December 28, 2017
View the Post

Ramen: Pork Belly for Ramen | Chāshū | チャーシュー

Chāshū is my favorite meat ingredient for ramen. Just like ramen, it came to Japanese cuisine from China and transformed into a very different dish. Originally, char siu 叉燒 is a kind of barbecued pork in Cantonese cuisine. In Japan, it is meaty pork belly slowly cooked in a flavorful broth. At the end of cooking, pork belly loses a lot of fat and becomes very tender and soft. Every bite of chashu melts in the mouth. For ramen, chashu os served thinly sliced. A very similar Japanese recipe for cooking pork belly to serve it with cooked rice, hot mustard sauce, and pickled vegetables is called Buta no Kakuni (豚の角煮, “pork cut square and simmered”). For both recipes, pork belly can be skinless or with pigskin, based on personal preferences and availability.

February 16, 2017
View the Post