Dave tests out some Yoshoku-style dishes of potato salad, egg salad, and hamburg steak for upcoming guests. The hamburg steak gets a makeover with panko-crusting, which leads to a sando worth singing for.
He discusses the 70/30 rule of meat to fat ratio, homemade mayonnaise and emulsions, and explains binchotan.
Will these dishes make it onto a menu soon? Only one way to find out.
Watch our recent episode with Mina Kimes: https://open.spotify.com/episode/78Jzka2mBY9YR91I5uqEPt?si=fl7ZCDZqTj6mlEFIZToteALearn more about Kewpie: https://www.kewpieshop.com/collections/kewpie-mayonnaise?srsltid=AfmBOop6F1mS_-D1_l9ugYW1tMZ85r9KqQhQf3v7LdtY04xlDiX85SAWLearn more about Hikiniku To Come: https://hikinikutocome.com/en/Check out the Chez Panisse Cookbook: https://amzn.to/4cvJdz4
With Vrbo, what you book is what you get.
Shop Amazon and save the everyday. Visit amazon.com today.
Learn more about your ad choices. Visit podcastchoices.com/adchoices
