dashi Archives - Chicago Reader

Key Ingredient: John Hogan creates foam with fermented squid guts

Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.

Former Top Cheftestant brings soulful, creative Korean to Avondale.

Japonais by Morimoto: At the top of the sushi food chain

Summer House Santa Monica masters California artifice.

Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.

Oon, Matt Eversman’s follow-up to Saigon Sisters, is ballsy but restrained.

Kabocha, Shin Thompson’s “Japanese brasserie,” delivers half the time.

Kabocha, Shin Thompson’s “Japanese brasserie,” delivers half the time.

A recipe for oden, a Japanese winter stew based on a broth of dashi, mirin, and soy sauce.