I love Chicago restaurants in West loop! One of my favorite restaurant Bambola is a cocktail bar and restaurant that explores the shared cultural heritage that spans from Asia to Europe.
I had Wagyu & Caviar, Spiced Lamb Turkish Dumplings, Bak Choy with ginger pistachios pesto, and Ginger Cilantro Scallop Tartare! I enjoyed every plate.
I would highly recommend Bambola to anyone looking for a unique and unforgettable dining experience in Chicago. The fusion of Eastern and Western flavors, combined with the beautiful décor and impeccable service, makes for a truly exceptional meal.
Copycat
I did a copycat of Bak Choy with ginger pistachios pesto, and came out wonderfully!
What is Shiso?
Hey foodies, today I want to talk about one of my favorite Japanese herbs, shiso.
Shiso, also known as perilla, is a beautiful green herb with a slightly minty, anise-like flavor. It’s a staple in Japanese cuisine and is often used as a garnish or to add flavor to dishes like sushi, sashimi, and noodle soups.
What’s great about shiso is that it’s incredibly versatile. You can use it fresh as a topping or garnish, or you can dry it and use it as a seasoning. It’s also a popular ingredient in Japanese pickles, giving them a unique and delicious flavor.
In addition to its culinary uses, shiso also has a number of health benefits. It’s high in antioxidants and has anti-inflammatory properties, making it a great addition to any diet.
One of my favorite ways to use shiso is in a simple summer salad with sliced cucumbers and a sesame dressing. You can also use it to add flavor to marinades, dressings, and sauces.
Shiso is a wonderful herb that’s worth exploring if you’re a fan of Japanese cuisine or just looking to add some new flavors to your cooking. Give it a try and see how it can enhance your dishes!
What is Mentsuyu?
Hey foodies, today I want to talk about mentsuyu, a versatile Japanese soup base that’s essential in many Japanese dishes.
Mentsuyu is made with dashi (Japanese fish stock), soy sauce, mirin (sweet rice wine), and sugar. The combination of these ingredients creates a rich, savory, and slightly sweet flavor that’s perfect for dipping or seasoning.
Mentsuyu is commonly used as a dipping sauce for soba noodles, tempura, and other fried foods. You can also use it as a base for soups, stews, and marinades. In fact, it’s a key ingredient in many Japanese dishes, including oyakodon (chicken and egg rice bowl) and nabemono (Japanese hot pot).
What I love about mentsuyu is that it’s easy to make and can be stored in the fridge for up to a month, so you can always have it on hand to enhance your dishes. Plus, it’s a great way to add Japanese flavor to your cooking without having to source a ton of specialty ingredients.
If you want to make your own mentsuyu, there are many recipes available online that you can try. Or, if you prefer, you can purchase pre-made mentsuyu at most Asian grocery stores.
Overall, mentsuyu is a must-have in any Japanese kitchen. Give it a try and see how it can elevate your dishes to the next level!
Read more: Soy Glazed Bok Choy, Pistachio, Shiso, and Ginger Pesto
Bok Choy Pistachio Pesto
Ingredients
- 1 lb baby bok choy halved lengthwise
- t tbsp oil
- 1 green onion chopped
- micro greens
- 1/2 tsp black sesame seed
Sauce
- 2 tbsp mentsuyu
- 1 tbsp water
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 tsp ginger grated
Postachio Ginger Pesto
- 1 cup shiso no stem
- 1 tbsp ginger grated
- 1/4 cup olive oil
- 1/4 cup parmesan cheese
Instructions
- Put all of the ingredients of Pistachio Ginger Pesto into the mixer, and put aside.
- Combine Mentsuyu mix ingredients in a small bowl.
- In a skillet, add two tablespoons of oil over high heat until just smoking.
- Place the bok choy cut side down. Cook until browned without moving, about 2 to 3 minutes.
- Flip the bok choy over and cook the other side until lightly browned 1 to 2 minutes.
- Add Mentsuyu mix, lit, and stem for about 2-3 minutes.
- Transfer to a plate and garnish with Pistachio Ginger Pesto and sesame seeds.
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