Grill Fast, Die Young
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DM
- Jul 19, 2010
- 1 min
Bincho-tan: Japanese white oak charcoal
Bincho Yakitori is named after the charcoal used in our grills: bincho-tan, a type of high-carbon oak charcoal that tinkles with...
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DM
- Jul 11, 2010
- 2 min
How to make Yakitori at home
So, how exactly do you make yakitori without any sort of specialist equipment? Well, the answer is simple… cheat a bit. The following...
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DM
- Jul 5, 2010
- 1 min
Farewell, English asparagus
The English asparagus season has officially come to a close, and I for one will miss our locally-grown bundles of verdant spears. In...
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DM
- Jun 30, 2010
- 1 min
Daikon Salad with Pollock Roe and Wasabi mayonnaise
God I love this salad. I love its shape; jagged white lines of gravity-defying, crisp Japanese radish. I love its colour; electric orange...
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DM
- Jun 28, 2010
- 1 min
Buta: Soy-braised pork belly
A new Japanese waiter at Bincho recently expressed surprise at the fact that we make all our own dishes from scratch, unlike several...
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DM
- Jun 26, 2010
- 1 min
Oroshigane: the Japanese grater
With so much emphasis on French cuisine in the professional kitchen, it’s easy to overlook some incredibly useful tools the Japanese have...
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DM
- Jun 21, 2010
- 1 min
Pan-fried tofu with Kimchi
A cook can tell how popular a dish is about three minutes after it’s made. The plate hits the pass, a heated counter where the Head Chef...
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DM
- Jun 20, 2010
- 1 min
Layered Banana Cake with Green Tea ice cream
It might surprise you to learn that the concept of dessert, i.e. a sweet dish at the end of a meal, doesn’t really exist in the...
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DM
- May 30, 2010
- 2 min
Recipe: Chicken Teryaki
A great introduction to the flavours of yakitori is chicken teriyaki; there are no skewers to fiddle around with, it can be easily cooked...
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DM
- May 28, 2010
- 1 min
The weekend starts here
Friday night, 9pm. The sweet scent of charcoal smoke, seared meat and good conversation drifts into the warm Soho air. The kitchen...
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DM
- May 26, 2010
- 1 min
Wine tasting: a dirty job
One of the perks of working in the restaurant business, apart from being able to play with sharp knives and fire on a daily basis, is...
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DM
- May 25, 2010
- 1 min
Negima: chicken thigh with spring onion
If you ask any of our chefs what the most popular yakitori skewer at Bincho is, everyone will reply with the same answer: negima. Three...
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DM
- May 24, 2010
- 2 min
Yakitori: an introduction
Yakitori, Japanese tapas-style food which is skewered then charcoal-grilled, is relatively unknown on Western shores. Indeed, when...
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DM
- May 1, 2010
- 1 min
Welcome, Gastronauts
Welcome, gastronauts. Blood+Wasabi is a blog documenting the day-to-day swearing, sweating and shouting (and, occasionally, cooking)...
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