Blog » Casa de Kei

2 oz Irish whisky (Jameson, Bushmills, etc.) 1/2 lime, squeezed A few dashes of Peychuad's Bitters Shake it up with ice and add it to your copper mug from Umami Mart Pour in 3 oz ginger beer Garnish with a lime...

INGREDIENTS 1 pound Manila clams (I used fresh ones from the Farmer's Market) 1/4 yellow onion, diced small 2 Santa Fe peppers or jalepenos, de-seeded, diced small 2 stalks of lemongrass, cut bottom part off, diced small 1 cup white wine...

4 mini pork sausage links (Satokun sausage from Mitsuwa or Nijiya) 1/2 avocado (sliced thin) 3 shiso leaves 1 heirloom tomato (small and thick slices) 1/2 pack bunshimeji mushroom (sautéed and seasoned with salt) 3 tbsp chili aioli (mayo, siriacha and sesame oil)...

Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko (spicy cod roe), chili flakes, and half of the shirasu (baby anchovies). Once slightly cooked, add pasta, stir and plate. Garnish with microgreens, shirasu, mentaiko and...

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes). INGREDIENTS Serves 2 1 cup short grain rice (washed) 1 1/8 cup dashi or water 1 cup shucked and blanched English sweet peas 1/2 cup cut...

Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips. Perfect for spring! INGREDIENTS Serves 2  1 small bunch upland cress (watercress is a nice alternative) 10 pea...

INGREDIENTS 1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara) 3 (12-ounce) bottles of Japanese lager beer (I used Sapporo) 1 cup water 1 tablespoon Old Bay seasoning 1 teaspoon kosher salt 1...

Gyū-don w/ tokyo negi, chive points, tofu and shichimi  RECIPE Serves 2  1/2 lb thinly sliced beef 1/2 block tofu (cut into 9 pieces) 1 stick of tokyo negi (you can use regular green onion or yellow onion) 3/4 cup of beef stock...

Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famed Spago restaurant in Beverly Hills. Congrats, K! And lucky for us, he will grace the pages of Umami Mart...