Shota Nakajima

Inspired by Korean🇰🇷oxtail soup (Kkori Gomtang), I turned it into oxtail ramen🇯🇵🍜 After soaking the oxtail overnight, I cooked it on high heat for 15-20 hours(broke it up into 2 days) and reduced it down to 70%, checking for that rich, creamy consistency. Here’s how I finished it off: Soup Seasoning: • Oxtail Soup Base: 200 ml • Garlic Powder: 1 tsp • Onion Powder: 1 tsp • Ground Black Pepper: 1 tsp • Salt: 1-2 tsp • Soy Sauce: 1 tsp Egg Marinade: • @makeumami Teriyaki Sauce: 100 ml • Soy Sauce: 20 ml • Water: 30 ml You can do this with any kind of protein that has bones, from seafood to land animals. Charring the bones beforehand can add a different depth of flavor. Just have fun and take your own adventure with it. Show me what kind of ramen you would make! #cooking #ramen #oxtail #Recipe #DinnerIdeas #fyp

Japanese one pot cooking 🥘 Recipe at the bottom Simmered Daikon and Chicken Wings with Teriyaki Sauce At home I’m a big fan of one pot cooking. Less dishes means less to wash. Keeping it easy and delicious 🫰 Something about braised wings I keep coming back to. Try it out and let me know how it goes! Ingredients (Serves 4): • Daikon radish: 400g • Chicken wings: 8 pieces • Kombu: 1 piece • Water: 2 cups • Sake: 3 tbsp • Teriyaki sauce: 4 tbsp • Soy sauce: 1–2 tbsp (adjust to taste) • Ginger Steps: 1. Prep Ingredients: • Boil daikon slices in plenty of water for about 30 minutes until tender. • Blanch chicken wings briefly in hot water, then drain. 2. Simmer: • In a pot, combine water, kombu, sake, teriyaki sauce, and soy sauce. Bring to a boil, then lower to a simmer. • Add the prepped daikon and chicken wings. Simmer over low heat for about 30 minutes until the sauce thickens and flavors meld. Notes: • The kombu will naturally enhance the umami. Remove it after simmering if preferred. • Adjust soy sauce based on the sweetness of your teriyaki sauce. Snack away! Any recipes you want to see me make? #EasyRecipes #onepotmeals #snacks #japanesefood

We forged, we ate, we danced 🍄‍🟫 Who else has this song stuck in their head? Apt apt, apt apt… 🎵 @kenjilopezalt @hwoo.lee @chefkleeokc #apt

I’ll be cooking @Williams Sonoma @Visit_Bellevue from 6pm celebrating their newly renovated shop inside Bellevue square 10/25 Friday 🍄‍🟫🔪 Matsutake mushrooms are in season so we made a bunch of matsu butter, using that butter to poach the cod that’s been cured in dehydrated matsu powder/sansho/salt Come snack 🐟🍄‍🟫🥢 #williamsonoma #foodevent #matsutake #visitbellevue

Great people, incredible bites and good vibes. The omotenashi I feel in Hawaii always brings me a bit closer to home 🌺🫰 This year I served up morel cured Kanpachi, wilted peashoots hit with sesame oil and sherry, yuzu dashi drizzled on top. Umami infused but fresh is what I was going for 🐟 @blue_ocean_mariculture Thanks to the whole team @HFWF for another great year! #hawaii #hawaiifoodandwine #foodevent #fyp #hfwf

Easy-to-make Chanterelle Tsukudani佃煮! 🍄 Tsukudani is a traditional Japanese method of preserving ingredients by simmering them in soy sauce, developed during the Edo period to extend the shelf life of foods. In this version, I’ve added my teriyaki sauce, Sichuan peppercorn, kombu, and ginger for extra layers of flavor. Want even more umami? Add some stock to the mix! Recipe: - Chanterelle 300g - Teriyaki 2 cups - Water 1 cup - Sichuan peppercorn 1 tsp - Kombu 1 piece - Ginger (minced) 2 tbsp Perfect on rice or as a savory side. Enjoy! #Tsukudani #Chanterelles #JapaneseCooking #ShotaStyle #Teriyaki #fyp @YETI @Lexus

Easy Chanterelle Sauce w/ Omu-rice 🍳🍄 #lexuspartner I was out at sea level at the end of August and found some beautiful rainbow chanterelles. They’re quite different from our fall chanterelles, with unique flavors and textures that bring something special to the dish. Chanterelle Sauce Recipe: Butter – 1T Minced Onion – 1/3 cup Tomato Paste – 3T Worcestershire Sauce – 3T Teriyaki Sauce – 1T Dash of soy to balance Sauté onions in butter until soft. Add tomato paste, Worcestershire, and teriyaki sauce. Finish with a dash of soy to balance the flavor. Enjoy with omu-rice! #foraging #chanterelles #chanterelleseason #lexusculinary @lexususa

Wishing everyone a Happy New Year! 🎉 Let’s start 2024 with warmth and tradition—this is Ozouni, a comforting Japanese soup featuring mochi, tender chicken, and flavorful dashi. Ozouni is a cherished part of Japanese New Year celebrations, symbolizing renewal and prosperity for the year ahead. Mochi holds special significance in Japanese culture. Its sticky texture represents strong family bonds, and its round shape symbolizes good fortune and harmony. Eating mochi is believed to bring good health, happiness, and success in the new year. Here’s how to make a simple, single-serving Ozouni: Ingredients: • Kirimochi: 1 piece • Chicken thigh: 75g (bite-sized pieces) • Carrot: 1/4 (sliced thinly) • Shiitake mushroom: 1/2 (sliced) • Kamaboko (fish cake): 1-2 slices • Snap peas: Small handful (trimmed) • Prepared dashi: 400ml • Usukuchi soy sauce: 1 tsp • Salt: To taste Instructions: 1️⃣ Slice carrot, shiitake mushroom, and kamaboko. Cut chicken into bite-sized pieces. 2️⃣ Bring dashi to a boil, add chicken, carrot, and mushroom, and simmer for 5 minutes. 3️⃣ Season with soy sauce and salt, then cook for another 5 minutes. Remove from heat and immediately add snap peas to the pot. 4️⃣ Toast the kirimochi in a toaster oven or grill until soft and lightly browned. 5️⃣ Place mochi in a bowl, ladle the hot soup over it, and top with the snap peas and kamaboko. May your year be filled with joy, delicious food, and meaningful connections! 🥢✨ #Ozouni #HappyNewYear #JapaneseTradition #NewYearsFood #cooking

Tempura fried ice cream—a dessert that had its moment in the 80s and 90s in Japan and deserves a comeback! Hot, crispy, and golden on the outside, with a cold, creamy ice cream center, it’s a fusion-inspired treat that’s surprisingly easy to make and guaranteed to impress your friends. Here’s how to bring this retro favorite back to life: 1️⃣ Wrap it up: Take a thin slice of pound cake and wrap it snugly around a scoop of ice cream. Freeze it overnight to lock in the shape. 2️⃣ Tempura time: Dip the frozen, cake-wrapped ice cream in a light tempura batter and fry at high heat for a few seconds—just enough to create a golden crust while keeping the ice cream intact. 3️⃣ Plate like a pro: Add candied pecans and caramel sauce (throwback to the last video!) and brûlée a banana for that extra wow factor. #cooking

The magic of caramel lies in the timing—getting that sugar dark and smoky just on the edge of the pan without letting it burn. It’s about hitting that balance for a rich, slightly charred flavor. For this batch, I used Grand Marnier instead of cognac—it adds a subtle citrusy kick that takes the sauce. You can swap in your favorite booze like bourbon, rum, or even stick with classic cognac. This isn’t just a topping; it’s a key component for an upcoming dish I’m working on. Stay tuned 🍨 Recipe: • 400 g sugar • 450 ml heavy cream (warm) • 100 g Grand Marnier (or booze of your choice) 1. Heat sugar in a heavy-bottomed pan over medium heat. Watch for the edges to darken and char just on the edge of the pan for a smoky umami flavor. Swirl the pan gently for even melting. 2. When the sugar turns a deep amber color, remove from heat and carefully add the Grand Marnier (it’ll bubble up—be careful!). 3. Immediately whisk in the warm cream, pouring it in a slow, steady stream to keep the mixture smooth. 4. Return to low heat if needed to dissolve any hardened caramel, then let it cool slightly. This sauce is perfect for desserts, savory pairings, or even straight out of the jar. What booze would you use? Drop your ideas below! 👇 #cooking #caramel #pantrystaples #caramelsauce

Hack on how I get the crunchiest candied pecans 🌰 I’m a sucker for texture, so I want them to be as crunchy as possible. Want to give them your own twist? Add spices like cinnamon, cardamom, or a splash of vanilla to the syrup while reducing—it’s an easy way to boost the flavor. These candied pecans are another component for an upcoming dish I’m excited to share with you soon! 👀 Candied Pecans Recipe: 1. Boil 2 cups of water and 1/2 cup sugar (4:1 ratio). Add 60g pecans and simmer for 5-7 minutes. 2. Strain the pecans and spread them out evenly on a tray to dry for 10-15 minutes. This step is key—letting them dry well ensures the moisture evaporates, which is essential for that perfect crunch. 3. Reduce the syrup by half and toss the pecans back in. Coat with 40-50g powdered sugar. 4. Fry pecans at 350°F for 1-2 minutes. Cool completely before storing or snacking. #cooking #CandiedPecans #CrunchHack #TextureGoals #dessert

Quick and cozy curry noodles! 🍜 This is one of my go-to recipes for a warm, comforting meal at home. Want to simplify it? Skip the spice step and add curry roux to the dashi instead—just season with soy sauce to balance it out! -Recipe for one • Cooked soba noodles • Dashi broth – 1.5 cups • Pork belly (thinly sliced) – 100g • Aburaage (fried tofu pouch) – 1 small sheet • Salad oil – 1/2 tsp • Soy sauce – 3 tbsp • Salt – 1 tsp • Worcestershire sauce – 1 tsp • Tomato paste – 20g Spice Blend: • Turmeric – 2 tsp • Cumin – 1 tsp • Coriander – 1 tsp • Cinnamon – 1/4 tsp • Sansho pepper – 1/4 tsp • Allspice – 1/4 tsp Sauté pork in oil until cooked. Add the spice blend, toasting lightly until aromatic. Pour in dashi, soy sauce, salt, Worcestershire, and tomato paste. Simmer with aburaage. Boil soba, rinse under cold water, and drain. Combine soba and curry broth. Quick, savory, and so satisfying. Let me know how you like it! #cooking #curry #soba #easymeals #japanese #japanesefood #reels

This Tamago Sando is a playful take on the classic dashimaki tamago, combining fluffy layers of tamago, melted cheese, and the fresh pop of chives 🍞🐣🧀🍞 After tasting it, I thought, “What if I added a touch of brown butter to the final layer?” That nutty richness would take it to the next level 🧈 Try it out and let me know what you think—I’m always curious how others put their own twist on my ideas. Ingredients: • 3 eggs • 1 tsp shiro dashi • 1 tsp sake • 1 slice cold melting cheese (mozzarella) • Vegetable oil (for tamago pan) • 2 slices shokupan bread Sauce: • 1 tbsp Kewpie mayo • 1 tbsp crème fraîche • 1 tsp yuzu juice • 1 tsp fresh chives, finely chopped Instructions: 1. Whisk eggs with shiro dashi and sake until smooth. 2. Heat a tamago pan with a bit of vegetable oil. Pour a thin layer of egg mixture into the pan, let it set, and add the cold slice of cheese to the first layer. 3. Roll the egg and cheese carefully to one side of the pan. Repeat layering and rolling until all the egg mixture is used. 4. Mix Kewpie mayo, crème fraîche, yuzu juice, and chopped chives. Spread onto both slices of shokupan. 5. Place the rolled tamago on one slice of bread, top with the other, and press gently. 6. Trim the crusts and slice the sandwich in half to reveal the layers. 7. Sprinkle with additional chives and enjoy! #cooking #sando #eggsandwiches #sandwich #cheese #fyp

Here’s my hack for how to make restaurant quality fried rice. 🥡🥢 I grew up using Kikkoman® Soy Sauce every day, then went on to cook with Kikkoman products in my restaurants, and now I’m beyond excited and proud to partner with @Kikkoman USA and represent a Japanese brand that I love so much. 😁 This fried rice hack really ups the umami flavor of the dish. What do you think? Would you try it @Nigel Ng (Uncle Roger) ? #CookingWithKikkoman #IBleedSoySauce #soysauce #fyp