How to take your work-from-home lunch to Michelin-star heights
Reading now: 579
telegraph.co.ukjapancentre.com). “The topping is totally up to you. I like chopped spring onion and wasabi.”Men-tsuyu is a versatile store cupboard staple.
Sugisaki uses it for egg donburi (rice bowl) too: warm the broth, add an egg, gently stir for 30 seconds, pour over rice while the egg is still slightly runny.
Adding truffle or truffle oil makes it really special. Chef’s tip: cook large quantities of rice and freeze it.Jordan Bailey at two Michelin star Irish newcomer Aimsir near Dublin has a double cupboard of condiments to pep up lunch; sriracha and miso are must-haves.
Read more on telegraph.co.uk
The website celebsbar.com is an aggregator of news from open sources. The source is indicated at the beginning and at the end of the announcement. You can send a complaint on the news if you find it unreliable.
