Jenny Grimm through Chicago Eater
That is Chef’s Staples, the place skilled cooks dish on the gear they couldn’t cook dinner with out. This week: Chef Gene Kato of Momotaro in Chicago, IL.
Gene Kato, the chief chef of the critically acclaimed Japanese restaurant Momotaro in Chicago, actually likes Japanese cooking tools. The James Beard award-nominated chef’s necessities are Japanese in nature and are apt additions to any kitchen of various cooking types. From a sashimi knife to a digital cooking scale, listed below are the necessities Chef Kato can’t stay with out.
“One of the crucial necessary issues for a Japanese chef is a superb sashimi knife. It’s tremendous sharp and a vital tool for slicing and breaking down fish. I take advantage of Yanagi.”
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“Final however not least, a scale. Consistency is essential to the success of a kitchen. Measuring alongside the best way and balancing the dimensions earlier than you begin to just remember to’re not together with the bowl or vessel is essential. I can’t cook dinner each single dish every night time, so the dimensions helps to make it possible for my employees is cooking the dishes precisely as supposed, every time.”
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“A sharpening stone is a should to get that sharper edge on knives, particularly Japanese knives which have versatile, very skinny blades, wanted for slicing delicate fish. I sharpen my knives as soon as per week and I alter the whetstone each two weeks.”
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“I take advantage of chopsticks every single day at Momotaro — refined cooks in kitchens all over the world use tweezers, however chopsticks are the unique tweezer. I take advantage of them for plating, garnishing and turning gadgets on the robata (it’s a way more delicate tool than cooking tongs).”
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