Semiserious Chefs

Yes, if you are a food buff you probably already know that tebasaki chicken wings are a particularly common dish found in and around Nagoya, Japan. If you know any Japanese you probably know that tebasaki, (or debesaki) 手羽先, translates specifically to ‘chicken wings.’ With this in mind, I understand if you find my use […]

Having worked on 6 furikake recipes before this one, I am surely getting the hang of flavors and styles by now. As great as it is to replicate existing ideas, it’s also nice to come up with something your own, as it pertains to your personal preferences and region. That being said, there isn’t much […]

There are several names and styles for this kind of furikake. First, shiso, perilla, and beefsteak plant are all the same thing. It is a member of the mint family, with green to dark purple tooth-edged leaves. It has a very strong mint-basil flavor, with definite pepperiness and a bitter undertone. It can also be […]

In the short, Lumpia is the Filipino version of pork egg rolls. The cuisine of the Philippines is actually quite an intriguing one. Obviously they are an Asian nation, and they have an abundant supply of such fresh ingredients as rice, bananas, citrus, fish, and other uniquely Asian fruits and vegetables, but they have also […]

This punny recipe came about with my desire to learn new uses for African and Asian yams. When I say yam, you probably think of those dark orange sweet potatoes they sell in most every US market. They are, in fact, exactly that, sweet potatoes. I know, this is where you say, “No, no, no! Sweet […]

This Furikake, or rice seasoning containing sesame seeds and salt, is entitled ebi fumi, for shrimp flavor. Both one of the sweeter and crunchier furikake, this recipe is quite easy to make. I always appreciate a home made furikake over store bought. Not only for it’s drastic price difference, but also because there are so many […]

This incredibly easy to make recipe is a fan favorite of both adults and children. It doesn’t require very many ingredients, all easy to come-by, or any special equipment. …Although using a dolsot or ddukbaegi pot sure is fun! The name Bulgogi (불고기) comes simply from the Korean’bul’ for fire and ‘gogi’ for Meat. You […]

This super easy and very cheap salad can be served warm or cold. The recipe below makes for a mildly hot dressing. You can of-course add more chili as desired. The same goes for the sesame oil. I tend to only like a little bit in my dishes, but feel free to add more to […]

This sauce is a SUPER EASY staple to have in your repertoire. Perhaps you’ll measure for the first few times you make it, but soon enough you will find that you can easily toss together a rough proportion, or even experiment with some of your other favorite flavors, (try adding ginger or substituting ponzu!) for […]

First off, always give credit where credit is due. Although there are some subtle changes that make this recipe my own, I definitely used Anthony Bourdain’s recipe as a major leaping off point. As soon as I read that he uses a two day technique with a partial fry and a freeze in the middle, […]