Celebrating Macy's Flower Show with Culinary Council Chef Takashi Yagihashi
Macy's hosted Culinary Council Chef Takashi Yagihashi special cooking
event to celebrate Macy's Flower Show! Guests learned from the master chef
as he shared stories, best kept culinary secrets and techniques on how to
create some of his favorite award-winning dishes.
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All recipes compliments of TAKASHI YAGIHASHI
1/2 cup walnuts
Nonstick cooking spray
1/2 cup sugar
1/4 cup water
2 teaspoons light corn syrup
6 tablespoons sugar
6 tablespoons water
4 large eggs
1 cup all-purpose flour
1 cup cake flour
1 cup sugar
1 teaspoon baking powder
1/2 to 1 cup water
2 tablespoons honey
Nonstick cooking spray
3/4 cup canned sweet red bean paste
1 pint vanilla ice cream
Honey for serving
For the candied walnuts: Preheat the oven to 350°F. Spread the walnuts on a small rimmed baking sheet and
place in the oven until they take on color and are fragrant, 10 to 15 minutes. Remove from the oven and let cool,
then chop. Place an 8-inch sheet of parchment paper on a work surface and spray with cooking spray. In an
8-inch sauté pan, combine the sugar, water, and corn syrup over medium-high heat and cook, without stirring,
until the mixture turns a medium amber, 8 to 10 minutes. Add the walnuts, stir to coat with the caramel, and
remove from the heat. Pour the nut mixture onto the prepared parchment, spread evenly with a heat-resistant
rubber spatula, and let cool completely. Transfer to a cutting board and finely chop. The candied walnuts may
be stored in an airtight container at room temperature for up to 3 days.
For the simple syrup: In a heavy-bottomed saucepan, combine the sugar and water over medium heat and bring
to a boil, stirring occasionally. Continue to boil, stirring occasionally, until the sugar is dissolved, about 2
minutes. Remove from the heat and let cool to room temperature. You should have about 1/2 cup. Set aside.
For the pancake batter: In a large bowl, whisk the eggs until blended. Sift together both flours, the sugar, and
the baking powder into the bowl with the eggs. Add 1/2 cup of the water and the honey and stir just until the
ingredients are evenly combined. The batter should be thick and pourable and have the consistency of a milk
shake. If it is too thick, stir in up to 1/2 cup more water.
Spray a large nonstick sauté pan with nonstick spray and place over medium heat. When the pan is hot, pour in
the batter to form 3-inch pancakes, using about 3 tablespoons batter for each pancake and being careful not to
crowd the pan. Cook until browned on the first side, 2 to 3 minutes, then flip and cook until browned on the
second side, 2 to 3 minutes longer. Using a spatula, transfer the pancakes to a large plate. Wipe out the pan,
spray it again with cooking spray, and repeat with the remaining batter. You should have 16 pancakes total.
(The pancakes may be made up to 24 hours in advance. Let cool to room temperature, wrap with plastic wrap,
and refrigerate. To rewarm, place in a microwave for 30 to 45 seconds.)
To assemble: Lay the 16 warm pancakes, with the sides that were browned first face down, on a work
surface. Brush each pancake with about 11/2 teaspoons of the simple syrup. Spread 11/2 tablespoons of the
red bean paste on each of 8 of the pancakes, leaving a 1/4-inch border around the edge uncovered (this is the
bottom of the pancake sandwich). Sprinkle the candied walnuts evenly over the bean paste on each pancake.
Top with a second pancake, simple syrup side down, to form a sandwich.
Transfer the pancake sandwiches to individual plates. Top each serving with a scoop of ice cream and with a
drizzle of honey, if desired. Serve right away.
11/4 pounds boneless pork shoulder, in one
2 tablespoons vegetable oil
8 cups cold water
1 cup sake
Two 2-inch pieces fresh ginger, peeled and
smashed with a chef's knife
3 cups cold water
2 cups Japanese soy sauce
1 1/2 cups sugar
2 pieces star anise
1 teaspoon black peppercorns
2 cinnamon sticks
2-inch piece fresh ginger, peeled and smashed
with a chef's knife
1/2 to 3/4 English cucumber
1 cup rice vinegar
1/2 cup mirin
1 1/2 teaspoons soy sauce
2 tablespoons sugar
Pinch of red pepper flakes
4 teaspoons mustard powder
4 teaspoons water
2 cups reserved braising liquid
1/2 cup hoisin sauce
4 teaspoons cornstarch
4 teaspoons water
nonstick cooking spray
8 store-bought crispy taco shells
1/2 head iceberg lettuce, cored and
finely julienned (about 2 cups)
16 fresh cilantro sprigs
1 teaspoon black sesame seeds
Crispy Tacos with Soy-Caramel Braised Pork
Cut the pork shoulder in half, then trim each half into a piece 10 inches long by 3 inches
wide by 2 inches thick. In a large sauté pan, heat the vegetable oil over high heat. Add 1
pork piece and sear it on all 4 sides until golden brown, 2 to 3 minutes on each side.
Transfer to a large saucepan. Sear the remaining piece of pork the same way and add it
to the saucepan. Add the water to the saucepan. It should just cover the meat. Add the
sake and ginger, place over high heat, and bring to a boil. Reduce the heat to a gentle
simmer and cook for 45 minutes. While the pork is simmering, prepare the braising liquid:
In a large saucepan, combine the water, soy sauce, sugar, star anise, peppercorns,
cinnamon sticks, and ginger and bring to a boil over medium-high heat, stirring to dissolve
the sugar. Remove from the heat and reserve. When the pork is ready, drain it and
discard the liquid. Add the pork pieces to the reserved braising liquid and place over high
heat. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook over low heat
until the pork is very tender when pierced with a fork, about 45 minutes. Remove from
the heat and let the pork cool to room temperature in the braising liquid.
Transfer the cooled pork to a plate, cover, and refrigerate until well chilled, about 1 hour.
Strain the cooking liquid through a fine-mesh sieve. Measure 2 cups of the liquid to use
for the hoisin glaze and set aside. Discard the remaining braising liquid. While the pork is
cooking, make the pickled cucumber slices and the mustard sauce: For the cucumber
slices, using a mandoline, very thinly slice the cucumber to yield 32 slices. Place the
slices in a heatproof bowl. In a small saucepan, combine the vinegar, mirin, soy sauce,
sugar, and pepper flakes and bring to a boil over high heat, stirring to dissolve the sugar.
Remove from the heat, pour over the cucumber slices, and let cool to room temperature.
Cover and refrigerate for at least 2 hours before serving. The pickled slices will keep for
up to 1 week.
To make the mustard sauce: In a small bowl, stir together the mustard powder and water
and set aside.
To make the hoisin glaze: In a small saucepan, combine the braising liquid and hoisin
sauce over high heat and bring to a boil. Meanwhile, in a small bowl, stir together the
cornstarch and water until smooth. When the braising mixture begins to boil, whisk in the
cornstarch mixture and cook briefly, just until the glaze begins to thicken. It should have
the consistency of syrup. Remove from the heat and set aside. Preheat the broiler. Line a
rimmed baking sheet with aluminum foil and spray the foil with cooking spray.
Cut each chilled pork piece crosswise into 8 equal slices. Arrange the 16 pork slices, not
overlapping, on the prepared baking sheet. Brush the pork generously with the some of
the hoisin glaze. Place under the broiler and broil until the meat is caramelized and
warmed through, 3 to 4 minutes, watching closely to make sure the pork doesn't burn.
Remove the meat from the oven, turn off the broiler, and warm the taco shells briefly in
the residual oven heat.
To build the tacos: For each taco, place 1/4 cup lettuce in the bottom of a warmed taco
shell. Lay 2 pork slices the length of the shell, overlapping them if necessary. Top with 4
pickled cucumber slices and a drizzle of the remaining hoisin glaze. Add a few drops of
the mustard sauce, then finish with 2 cilantro sprigs and a sprinkle of black sesame
seeds. Repeat with the remaining ingredients and taco shells.