Erik Bruner-Yang

Chef-Owner, Maketto | Washington DC

2023Cabinet

A man with a beard and mustache wearing a black beanie, black jacket, and white shirt smiles at the camera; a green and gold banner hangs in the background.

Pushing Culinary Boundaries

Born in Taiwan and raised in the United States, Erik Bruner-Yang is a three-time James Beard Foundation award nominee and chef-owner of Maketto, a communal marketplace located in Washington DC, combining retail, restaurant, bar, and cafe experiences. He is a multiple-time James Beard finalist and was named StarChefs’ Rising Star DC Restaurateur 2018.

A bowl of noodle soup topped with cilantro, sliced red chili, and sauce sits on a white surface next to a bottle of Kikkoman gluten-free soy sauce.

Rice Noodle Udon Congee with Mustard Chili Crisp

This hearty one-bowl-meal from Chef Erik Bruner-Yang is like a cross between soup, noodles, and porridge. It starts with a savory sweet stock made with pork shoulder, slowly simmered with apple, ginger, onion, cloves, and Kikkoman® Gluten-Free Tamari Sauce. In that umami-rich stock, Bruner-Yang cooks thick Vietnamese banh canh rice noodles until they’re the consistency of porridge, then serves them with house-made spicy Mala Oil and a signature Mustard Chili Crisp. It’s a crowd-pleasing item that’s packed with flavor, texture, spice, and color—and it’s gluten-free..

Udon Congee Recipe