The Cornerstone Ingredients of Japanese Cuisine, by Masako Morishita

In today’s episode, I talk to Masako Morishita, the creator of Otabe pop-up restaurant in Washington DC. Otabe specializes in Japanese comfort food, unique flavors that are exciting taste buds in the capital city. Morishita has recently taken on the role of chef at Maxwellpark Wine Bar where she’s serving up pairing-friendly dishes like the Teriyaki Wagyu Burger, Edamame and White Anchovy Toast, and Okonomiyaki Pancakes tinged with togarashi. You’ll hear how Morishita arrived in the US for one career, but ended up cooking instead. You’ll also learn about the flavors of Japanese comfort food, the different types of dashi and how they’re made, how to make a great Okonomiyaki, and the essential cornerstones of Japanese cuisine. What you'll learn with Masako Morishita Popular street foods in Japan (3:02)Variations of okonomiyaki (4:25)How to make okonomiyaki at home (6:28)The difference between katsu and karaage (8:28)How Masako Morishita ended up in the US (11:36)The goal behind her cooking (13:08)The potluck where her Japanese foods wowed guests (14:38)Masako Morishita's family’s 90-year-old restaurant in Japan (15:39)Why the smell of dashi reminds her of family (16:23)The meaning of “otabe” (17:57)Street foods on the menu at Otabe (18:31)Unique twists linking Japanese food with wine pairing (19:56)The most popular dish at Maxwell (20:57)The surprising fast-food burger Masako Morishita is trying to replicate (21:13)How she uses her favorite vegetable (23:37)Who inspires her cooking (27:39)The Cornerstone Ingredients of Japanese Cuisine (29:01)Masako Morishita favorite brand of soy sauce (30:03)Where to start if you want to make dashi at home (32:49)The most important cooking techniques in Japanese cuisine (34:28)5 restaurants to visit in DC (36:08)Top 3 cookbooks where she finds inspiration (36:49)Must have kitchen condiments (37:26)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area. Conversation with Chef Declan HorganConversation with Private Chef Chris SpearCovid-19 – Top Chefs Respond (with Chef Ian Boden)Conversation with Chef Hari Cameron  Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Baked Uni Mac & Cheese from Masako Morishita – Cheddar, Gruyère, cream sauce with Tamari, Uni and garlic bread crumbs Masako Morishita’s Slow cooked Daikon with melted Brie & Dashi Onigiri at Otabe d.c. by Masako Morishita Lightly fried lotus root, peppers, eggplant, green beens marinated into house made cold sweet dashi broth by Masako Morishita Click to tweet My goal is to introduce Japanese culture, which people don't really know about, through food. Click To Tweet People have a perspective of Japanese people being ‘so quiet’ and ‘too stiff’ and I think I kind of broke that stereotype. Click To Tweet Every time I make Dashi, it immediately brings me back to my grandma's house. Click To Tweet Daikon is actually one of my favorite vegetables ever, especially around the winter time. It has a nice flavor, but at the same time, it's a little bit plain, in a good way. It’s like a white canvas that I can play so much onto. Click To Tweet You can add Kombu Dashi to almost everything, even if you are not making Japanese food. You can add the broth to soups or stews, and it brings a rich and deep umami flavor. Click To Tweet Social media Masako Morishita Instagram Facebook Social media Otabe d.c. Instagram Social media Maxwellpark Instagram Facebook Links mentioned in this episode Maxwellpark wine bar