Recipes

Recipes Articles

  • Savory Charred Salsa

    Combine the tomatoes, onions, and jalapeño in a cast iron skillet on medium-high heat. Cook for 6 to 8 minutes or until they are well charred on all sides. Transfer to a food process...
  • Melon Creamy Soda

    This cocktail by the team at Bar Wayō is a nod to the Japanese soft drink of the same name. They started out trying to use the soda itself in their recipe, but it wasn’t carbonated e...
  • Sautéed Spicy Shrimp and Onions

    One hour ahead of time, marinade the cleaned shrimp in a resealable plastic bag with 2 tablespoons of extra virgin olive oil and 2 teaspoons of Momofuku Spicy Seasoned Salt.    Use a...
  • Savory Garlic Butter and Spicy Honey Butter

    Garlic Shallot Butter Cube cold butter and soften in a food processor. If you don’t have a food processor, let the cubed butter soften at room temperature.    Take ¼ of the softened ...
  • Tingly Japanese Sweet Potato

    Heat oven to 400ºF.   Slice sweet potatoes in half, lengthwise. Cut each half in half, then cut into cubes and place on a baking sheet.   Drizzle sweet potatoes in olive oil and seas...
  • Spiced Aioli with Tingly Seasoning

    Zest the lemon with a fine-grate microplane before juicing the lemon. Strain the juice.   Add everything into a food processor, except oil and water. Allow everything to blend into a...
  • Napa Cabbage Kimchi

    Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight ...
  • features

    Mother-in-Law’s Ssämbap—Korean Rice Wraps with Ramps, Avocado, and Soy Salsa

    When we were opening Kāwi, Dave came in with a version of this recipe that his mother-in-law had made—and it was so good he wanted us to add it to the menu. This is based on a recipe...