shiitake

Easy Peasy Knife Skillzzz

To have knife skillzzz, you need a good knife. The one I’m using here is an 8” Miyabi birchwood chef’s knife.

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How to make an oblique cut:

  1. Peel the carrots and cut off the stems.

  2. Hold each carrot on a cutting surface with your non-dominant hand and hold the knife with your dominant hand at a 45-degrree angle.

  3. Cutting about 1-inch (2.5 cm) slices on the diagonal, roll the carrot a quarter turn toward you after each cut. Repeat until the carrot is completely cut. The cuts should be angled towards each other.

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How to make a shiitake mushroom star cut:

  1. Wash, rinse and de-stem your mushrooms.

  2. Hold a mushroom with the cap-side up in the palm of your non-dominant hand.

  3. Using a small paring knife, make a beveled cut straight down the middle, removing the portion of which you’ve cut out so it reveals the white flesh.

  4. Repeat on the diagonal twice so that you have a star shape with 6 points as shown in the image.









Blue Apron Kahn Family Pork and Miso Ramen →

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ORDER YOUR BLUE APRON BY NOON ON MAY 31ST TO GET OUR KAHN FAMILY PORK AND MISO RAMEN! Send me an email at epjoishii@gmail.com and I'll send you a free voucher to try! If you get a chance to order it for the week of June 5th, we hope you enjoy it!

This past August we entered the Blue Apron Kids Cooking Camp Contest and WON a trip for our whole family to go to NYC and help the Blue Apron team create a recipe! We had so much fun, week after week, following the rules of the contest and submitting our posts on Instagram. Here are some of our favorite posts:

WE HAD TO MAKE HOME MADE WHIPPED CREAM AND HOLD IT OVER OUR HEAD!

WE HAD TO MAKE HOME MADE WHIPPED CREAM AND HOLD IT OVER OUR HEAD!

WE HAD TO TALK ABOUT OUR FAVORITE SUMMERTIME INGREDIENT AND HOW WE USE IT.

WE HAD TO TALK ABOUT OUR FAVORITE SUMMERTIME INGREDIENT AND HOW WE USE IT.

WE HAD TO TALK ABOUT WHAT OUR FAMILY DOES TO HELP OUT WITH MEALS.

WE HAD TO TALK ABOUT WHAT OUR FAMILY DOES TO HELP OUT WITH MEALS.

WE HAD TO CORE LETTUCE, DE-STEM KALE, PEEL A CARROT AND SOME GARLIC.

WE HAD TO CORE LETTUCE, DE-STEM KALE, PEEL A CARROT AND SOME GARLIC.

WE HAD TO PLANT SOME PEA SHOOTS AND WATCH THEM GROW!

WE HAD TO PLANT SOME PEA SHOOTS AND WATCH THEM GROW!

When we got the email from Blue Apron telling us we won, we were beyond thrilled. They arranged to fly us to NYC, put us up in a hotel and take us to their secret Blue Apron test kitchen where we would create a recipe with them. We had such a fun time seeing where they keep all of their many spices and ingredients, learning about their recipe creation process (how they are limited to 10 ingredients and 10 steps or less) and watching the photographer take pictures of the final recipe.

We had decided ahead of time that we would work on a ramen recipe. What was most challenging was the limitation of ingredients and steps. I really feel like the final result is one that gives depth and flavor in a short amount of time. I also had a new respect for Blue Apron and the recipes it sends me, knowing that they always have to follow the parameters of 10 ingredients or less and only 10 steps or less. Given those limitations, don't expect the best ramen you've ever had - but this is pretty darn good. Here's the description right from Blue Apron...

This summery take on ramen was developed in collaboration with the Kahn family of San Francisco, Calif., winners of the 2016 Blue Apron Kids Cooking Camp. A satisfying, earthy broth gets its savory flavor from three ingredients: miso paste, dried shiitakes, and kombu—a type of dried seaweed with a delicately briny flavor. It's the perfect base for fresh, springy ramen noodles topped with seasonal asparagus, cooked to retain its tender bite. Sweet-tart marinated cucumber, served on the side, adds a refreshing crunch to the dish.

Scroll through to see the epic day with had creating Pork and Miso Ramen with the Blue Apron team!