https://www.youtube.com/watch?v=lrnJZfu_pLg
Dishes in this episode are deceivingly simple; Chang travels to Japan for some yakitori and high-end sushi, eats at a ramen restaurant with a no talking rule

https://blog.japanwondertravel.com/japanese-meals-at-home-25119
Add eggs, dashi and salt and whisk in the bowl. Put the oil into the pan. Put 2/3 of 1 egg and when the small bubbles appear, poke the bubble to release the air. When the egg half cooked, roll the egg to the side. Add the oil and then add little 1 egg again, and roll the egg to the side and repeat the process.

https://en.wikipedia.org/wiki/Anthony_Bourdain
Anthony Michael Bourdain (/ b ɔːr ˈ d eɪ n /; June 25, 1956 - June 8, 2018) was an American celebrity chef, author, and travel documentarian. He starred in programs focusing on the exploration of international culture, cuisine, and the human condition.. Bourdain was a 1978 graduate of the Culinary Institute of America and a veteran of many professional kitchens during his career, which

https://eatlikebourdain.com/anthony-bourdain-in-tokyo/
Today, travelers still make pilgrimages to sample the same dishes he did. Anthony Bourdain filmed 7 episodes in Tokyo during his television career: for episodes 1, 2, and 6 of season one of A Cook's Tour; for season 4 (episode 16) and season 8 (episode 5) of No Reservations; and for season 2 (episode 7) and season 8 (episode 6) of Parts Unknown.

https://www.justonecookbook.com/oyakodon/
This sogigiri cutting technique gives the chicken pieces equal thickness and creates more surface area for fast cooking and better absorption of the flavors. Transfer the chicken to a bowl or tray and sprinkle with 1 Tbsp sake. Set aside for 5 minutes. Crack 3-4 large eggs (50 g each w/o shell) into a bowl.

https://www.vox.com/culture/2018/6/8/17441418/anthony-bourdain-new-yorker-essay-kitchen-confidential
Bourdain's writing career truly began to take off with a 1999 essay for the New Yorker. Titled "Don't Eat Before Reading This," the piece forms the basis of what would later become Kitchen

https://en.wikipedia.org/wiki/Kitchen_Confidential
Kitchen Confidential. Kitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling nonfiction book written by American chef Anthony Bourdain, first published in 2000. In 2018, following Bourdain's death, it topped the New York Times non-fiction paperback and non-fiction combined e-book and print lists.

https://www.justonecookbook.com/easy-pantry-recipes/
Japanese curry is one of the most-make dishes for Japanese cooks. You can always find curry roux, whether it's homemade or store-bought cubes, in a Japanese kitchen. The good news is homemade Japanese Curry Roux requires only 5 basic pantry ingredients. So, make a big batch, pour the mixture into ice cube trays and freeze! Japanese Chicken Curry

https://www.seriouseats.com/japanese-recipes
Gyudon (Japanese Simmered Beef and Rice Bowls) J. Kenji López-Alt. This Japanese fast-food staple is a perfect weeknight dinner—it's virtually foolproof and takes just 20 minutes to prepare. All you have to do is simmer thinly shaved beef and slivered onion in a mixture of sake, soy sauce, dashi, and sugar.

https://drivemehungry.com/yaki-udon-stir-fried-udon-noodles/
Prepare the 5 ingredient yaki udon noodle sauce. Stir fry together your meat and vegetables of choice. Add in your pre-cooked udon noodles along with the sauce and stir fry together. Variations on yaki udon: protein choices: chicken, beef, pork, tofu, shrimp. vegetable choices: broccoli, zucchini, carrots, mushrooms, snap peas, bamboo shoots.

https://www.justonecookbook.com/yoshinoya-beef-bowl-gyudon/
Overview: Cooking Steps. Prepare the ingredients by cutting the onion, green onion, and beef. Make dashi if you haven't already. Cook the onion till tender in the dashi and seasonings mixture. Add the beef and simmer with the onion. Serve the gyudon over steamed rice.

https://www.newyorker.com/books/double-take/sunday-reading-remembering-anthony-bourdain
By The New Yorker. July 11, 2021. Photograph by Jonas Bendiksen / Magnum. In 1999, Anthony Bourdain, then a chef at Les Halles brasserie, published "Don't Eat Before Reading This," an essay

https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/
Add the bread, flour and salt. Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1. When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min. Roll the dough round and place the dough into a greased bowl.

https://en.wikipedia.org/wiki/Japanese_cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled

https://grilledcheesesocial.com/2022/05/11/bourdains-mortadella-sandwich/
Let the mortadella cook for a minute or two until it develops a golden, crispy crust. Add Cheese: Then flip it over and cover each of the 3 piles of meat with a slice of chese. Toast Bun: Once the bottom is crispy, stack the piles on top of each other and get ready to toast the bun.

https://insanelygoodrecipes.com/japanese-noodle-recipes/
Add some fun ramen toppings and it's quite the feast! 6. Tempura Udon Recipe (Shrimp and Vegetables) The pairing of udon and tempura is simply heaven in a bowl. This recipe combines the two classics to satisfy your Japanese food cravings. There's nothing quite like thick udon noodles paired with the crunchy tempura in a bowl of flavorful soup.

https://matcha-jp.com/en/2593
5. Soba (Buckwheat Noodles) and Udon (Wheat Noodles) Photo by Pixta. Soba is a noodle dish made from buckwheat flour with water and flour, thinly spread and cut into noodles with widths of 1cm-2cm. After boiling the noodles in hot water, it is eaten dipped in cold soup, or by pouring hot soup over it.

https://secretlosangeles.com/anthony-bourdains-guide-to-la/
Location: 6610 Melrose Ave, Los Angeles, CA 90038. 2. Randy's Donuts. "I'm susceptible to crafty and subtle advertising promotional gimmicks," Anthony ironically said during the 17th episode of A Cook's Tour…. Besides seeing this place countless times in movies, Bourdain had the pleasure to visit it and try its iconic and sweet

https://www.justonecookbook.com/japanese-milk-bread-shokupan/
To Bake the Bread. For the flat-topped shokupan, lower the oven temperature to 415ºF (210ºC) and bake for 25-30 minutes (in my oven, it's 28 minutes). For the round-topped shokupan, lower the oven temperature to 385ºF (195ºC) and bake for 30 minutes. For a convection oven, reduce the baking temperature by 25ºF (15ºC).

https://foodandnutrition.org/blogs/stone-soup/polite-eating-japanese-restaurant/
Here are four basic Japanese "rules" when it comes to using chopsticks: Don't use the chopsticks like a sword and "spear" your food. The Japanese consider this behavior rude. If the food is too difficult to pick up (this happens often with slippery foods), go ahead and use a fork instead. Let's say you have picked up a piece of food and want to

https://www.thetravel.com/20-foods-anthony-bourdain-wouldnt-touch-with-a-10-ft-pole-10-he-loves/
25 LOVED: NEW YORK CITY HOT DOGS . Being a New Yorker himself, there was nothing at all like street food. Good old, authentic street food. No matter how far away you travel and how many worldly dishes you sample, even the ones prepared by some of the most skilled chefs, there's just something about the food you grew up with when you were a kid, and the same went for Anthony Bourdain.

https://www.justonecookbook.com/japchae/
To Assemble the Japchae. In a small bowl, combine all the ingredients for the sauce: ⅓ cup Korean soy sauce, ⅓ cup sugar, 2 Tbsp toasted sesame oil, 1 Tbsp toasted white sesame seeds, 1 clove garlic (chopped), and freshly ground black pepper. Whisk well. Pour the sauce only on top of the noodles.

https://www.justonecookbook.com/custard-pudding/
Gather all the ingredients. Preheat the oven to 300ºF (150ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Start boiling about 3-4 cups hot water of water in a kettle (or medium pot) and keep it hot. We'll use this hot water later for the caramel and bain-marie.