In a large pot of boiling, salted water, blanch beans until firm-tender, 4-5 minutes. Use a slotted spoon to remove beans and plunge directly into an ice-water bath. Remove and dry on paper towels. In ...
From “Japanese Kitchen Knives,” by Hiromitsu Nozaki. Serves 2. Ingredients Two 8-inch sardines, cut into fillets, skin-on Salt for sprinkling 2 slices cheddar or other sharp cheese 1 egg yolk, lightly ...
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