Q&A with Chef Diego Ng<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/h2>\n\n\n\n
<\/div>\n\n\n\n\n \n A 2025 inductee to the Kikkoman Kitchen Cabinet<\/a>, our inner circle of leading-edge chef partners, Chef Diego Ng\u2019s cooking tells his life story on a plate. \n <\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n Born in Venezuela to Chinese parents and raised in the US from the time he was 13, Chef Diego Ng\u2019s love of food and hospitality was fueled by his family\u2019s frequent gatherings around meals that celebrated their dual heritage. \n <\/p>\n
\n Chef Diego is the co-founder and chef at Temple Street Eatery in Ft. Lauderdale, Florida, which he and Chef Alex Kuk, opened in 2014. Together, they bring a vibrant blend of cultural influences to their menu, marrying the rich flavors of Latin America with the traditional small bites and dishes of Chinese, Japanese, Hawaiian, and Vietnamese cuisines. \n <\/p>\n \n<\/br>\n<\/div>\n\n\n\n
\n
\n\n Q: Tell us about your culinary education.<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I went to the Chaplin School of Hospitality at Florida International University in Miami, but I would say my culinary education really came from working in restaurants and traveling. <\/p>\n
My first job was taking food orders at a Chinese takeout spot when I was 14. Four years later, my brother opened a Thai-and-sushi restaurant and that\u2019s when I first stepped into the world of the kitchen, and right away, I was hooked. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n
\n Q: Was there a moment early on that changed everything for you?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Yes, when I was going to FIU, I volunteered to work at the South Beach Food and Wine festival, and I saw that Chef Morimoto was cooking there. He was one of my idols, and I said, \u201cI don\u2019t care what I have to do, I\u2019m going to volunteer for him.\u201d<\/p>\n
When the festival was over, I made a little business card, and I handed it to Morimoto, and I said, \u201cChef, I\u2019m just a student volunteer, but if there is ever an opportunity, I would love to work with you guys.\u201d<\/p>\n
Three months later, I got a call, \u201cIf you\u2019re serious about working with us, we\u2019re opening a location in Boca Raton, and you could do a stage.\u201d I said, \u201cAbsolutely, yes!\u201d <\/p>\n
They gave me a position in the pantry, and over the next four years, I worked through all the stations\u2014salads, sushi, breaking down fish, butchering, and everything\u2014it was an amazing apprenticeship. So, I\u2019m glad I made that little business card!<\/p>\n\n
\n\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Where did you go from there?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n ![\"The](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2025\/02\/Image-for-Katsu-Burger.png\")
\n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n ![\"Bulgogi](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2025\/02\/Diego-Ng_Bulgogi-Cheesesteak-scaled.jpg\")
\n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n A 2025 inductee to the Kikkoman Kitchen Cabinet<\/a>, our inner circle of leading-edge chef partners, Chef Diego Ng\u2019s cooking tells his life story on a plate. \n <\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n Born in Venezuela to Chinese parents and raised in the US from the time he was 13, Chef Diego Ng\u2019s love of food and hospitality was fueled by his family\u2019s frequent gatherings around meals that celebrated their dual heritage. \n <\/p>\n
\n Chef Diego is the co-founder and chef at Temple Street Eatery in Ft. Lauderdale, Florida, which he and Chef Alex Kuk, opened in 2014. Together, they bring a vibrant blend of cultural influences to their menu, marrying the rich flavors of Latin America with the traditional small bites and dishes of Chinese, Japanese, Hawaiian, and Vietnamese cuisines. \n <\/p>\n \n<\/br>\n<\/div>\n\n\n\n
\n
\n\n Q: Tell us about your culinary education.<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I went to the Chaplin School of Hospitality at Florida International University in Miami, but I would say my culinary education really came from working in restaurants and traveling. <\/p>\n
My first job was taking food orders at a Chinese takeout spot when I was 14. Four years later, my brother opened a Thai-and-sushi restaurant and that\u2019s when I first stepped into the world of the kitchen, and right away, I was hooked. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n
\n Q: Was there a moment early on that changed everything for you?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Yes, when I was going to FIU, I volunteered to work at the South Beach Food and Wine festival, and I saw that Chef Morimoto was cooking there. He was one of my idols, and I said, \u201cI don\u2019t care what I have to do, I\u2019m going to volunteer for him.\u201d<\/p>\n
When the festival was over, I made a little business card, and I handed it to Morimoto, and I said, \u201cChef, I\u2019m just a student volunteer, but if there is ever an opportunity, I would love to work with you guys.\u201d<\/p>\n
Three months later, I got a call, \u201cIf you\u2019re serious about working with us, we\u2019re opening a location in Boca Raton, and you could do a stage.\u201d I said, \u201cAbsolutely, yes!\u201d <\/p>\n
They gave me a position in the pantry, and over the next four years, I worked through all the stations\u2014salads, sushi, breaking down fish, butchering, and everything\u2014it was an amazing apprenticeship. So, I\u2019m glad I made that little business card!<\/p>\n\n
\n\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Where did you go from there?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n Born in Venezuela to Chinese parents and raised in the US from the time he was 13, Chef Diego Ng\u2019s love of food and hospitality was fueled by his family\u2019s frequent gatherings around meals that celebrated their dual heritage. \n <\/p>\n
\n Chef Diego is the co-founder and chef at Temple Street Eatery in Ft. Lauderdale, Florida, which he and Chef Alex Kuk, opened in 2014. Together, they bring a vibrant blend of cultural influences to their menu, marrying the rich flavors of Latin America with the traditional small bites and dishes of Chinese, Japanese, Hawaiian, and Vietnamese cuisines. \n <\/p>\n \n<\/br>\n<\/div>\n\n\n\n
\n
Q: Tell us about your culinary education.<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I went to the Chaplin School of Hospitality at Florida International University in Miami, but I would say my culinary education really came from working in restaurants and traveling. <\/p>\n
My first job was taking food orders at a Chinese takeout spot when I was 14. Four years later, my brother opened a Thai-and-sushi restaurant and that\u2019s when I first stepped into the world of the kitchen, and right away, I was hooked. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n
\n Q: Was there a moment early on that changed everything for you?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Yes, when I was going to FIU, I volunteered to work at the South Beach Food and Wine festival, and I saw that Chef Morimoto was cooking there. He was one of my idols, and I said, \u201cI don\u2019t care what I have to do, I\u2019m going to volunteer for him.\u201d<\/p>\n
When the festival was over, I made a little business card, and I handed it to Morimoto, and I said, \u201cChef, I\u2019m just a student volunteer, but if there is ever an opportunity, I would love to work with you guys.\u201d<\/p>\n
Three months later, I got a call, \u201cIf you\u2019re serious about working with us, we\u2019re opening a location in Boca Raton, and you could do a stage.\u201d I said, \u201cAbsolutely, yes!\u201d <\/p>\n
They gave me a position in the pantry, and over the next four years, I worked through all the stations\u2014salads, sushi, breaking down fish, butchering, and everything\u2014it was an amazing apprenticeship. So, I\u2019m glad I made that little business card!<\/p>\n\n
\n\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Where did you go from there?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
A: I went to the Chaplin School of Hospitality at Florida International University in Miami, but I would say my culinary education really came from working in restaurants and traveling. <\/p>\n
My first job was taking food orders at a Chinese takeout spot when I was 14. Four years later, my brother opened a Thai-and-sushi restaurant and that\u2019s when I first stepped into the world of the kitchen, and right away, I was hooked. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n
Q: Was there a moment early on that changed everything for you?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Yes, when I was going to FIU, I volunteered to work at the South Beach Food and Wine festival, and I saw that Chef Morimoto was cooking there. He was one of my idols, and I said, \u201cI don\u2019t care what I have to do, I\u2019m going to volunteer for him.\u201d<\/p>\n
When the festival was over, I made a little business card, and I handed it to Morimoto, and I said, \u201cChef, I\u2019m just a student volunteer, but if there is ever an opportunity, I would love to work with you guys.\u201d<\/p>\n
Three months later, I got a call, \u201cIf you\u2019re serious about working with us, we\u2019re opening a location in Boca Raton, and you could do a stage.\u201d I said, \u201cAbsolutely, yes!\u201d <\/p>\n
They gave me a position in the pantry, and over the next four years, I worked through all the stations\u2014salads, sushi, breaking down fish, butchering, and everything\u2014it was an amazing apprenticeship. So, I\u2019m glad I made that little business card!<\/p>\n\n
\n\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Where did you go from there?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
A: Yes, when I was going to FIU, I volunteered to work at the South Beach Food and Wine festival, and I saw that Chef Morimoto was cooking there. He was one of my idols, and I said, \u201cI don\u2019t care what I have to do, I\u2019m going to volunteer for him.\u201d<\/p>\n
When the festival was over, I made a little business card, and I handed it to Morimoto, and I said, \u201cChef, I\u2019m just a student volunteer, but if there is ever an opportunity, I would love to work with you guys.\u201d<\/p>\n
Three months later, I got a call, \u201cIf you\u2019re serious about working with us, we\u2019re opening a location in Boca Raton, and you could do a stage.\u201d I said, \u201cAbsolutely, yes!\u201d <\/p>\n
They gave me a position in the pantry, and over the next four years, I worked through all the stations\u2014salads, sushi, breaking down fish, butchering, and everything\u2014it was an amazing apprenticeship. So, I\u2019m glad I made that little business card!<\/p>\n\n
\n\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
Q: Where did you go from there?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
A: My dad gave me some great advice. He said, if you really want to go into culinary, you can learn all the tricks you want in a restaurant, but you\u2019ve got to immerse yourself in the cultures where the food is from. See the world. Taste the food. Meet the people who make it. <\/p>\n
So, I took that to heart. I quit my job and took off on a backpacking trip that took me to Europe, Japan, Korea, Hong Kong and all the way down to Peru. It was an amazing cultural immersion. And then I came back and worked in a lot of great restaurants in Miami and New York before we opened Temple Street Eatery. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
Q: What\u2019s your philosophy of food and cooking? <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
A: When I was starting out, I always got assigned to make the family meal. But after a while, I realized, it wasn\u2019t just because I was the young one. It was also because the chefs really liked my cooking. One time a chef said to me, in front of everybody, \u201cYou cook like my grandma.\u201d Everyone laughed, but I knew he meant it as a compliment, and I took it that way. And I think that was the start of my philosophy: It\u2019s not just about the flavors you create; it\u2019s how your food makes people feel. <\/p>\n
When I was traveling, what caught my attention most was the street food. In every country, you find hawker stalls where both the rich and the poor share the same food. It brings people together. So when I finally decided to open a restaurant, I said, ‘That\u2019s what I want to do. I want to create a mom-and-pop shop where people can enjoy comforting, home-style food.’ Today, we describe our restaurant\u2019s concept as ‘Asian American Comfort Food.’ Our menu features rice bowls, noodle bowls, sandwiches, dumplings, and small bites\u2014something for everyone.<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
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Q: Is that different from Asian fusion food?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
\n Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
A: I don\u2019t really like to use the word \u201cfusion.\u201d Our style is food that we grew up eating and food that I saw out in the world, adapted for local ingredients and tastes here in Florida. And over time, I\u2019ve brought more of my own Chino-Latino influences into the mix. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n
Q: Tell us about a few dishes on your menu that express that idea of \u201cAsian American Comfort Food.\u201d <\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n The Katsu Burger <\/h2>\n
Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n \n \n \n \n <\/div>\n\n \n \n Bulgogi Cheesesteak <\/h2>\n
Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n
For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\nGet Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n<\/div>\n\n\n\n\n
\n\n Q: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n
Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n\n Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n\n \n
\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \nAnd Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n
\n \n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n
Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
\n\n \n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n\n \n
\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n
A: Our Katsu Burger is the dish that started the whole Temple Street Eatery journey. When I was in Kobe, Japan, I found this little butcher shop where they were serving menchi katsu. Menchi means \u201cminced meat\u201d and menchi katsu is a minced meat patty that\u2019s breaded and fried. They put katsu sauce and mayo on it, wrap it in paper, and you eat it handheld as you\u2019re walking around. I took one bite, and I thought, \u201cThis is amazing! How could I translate this for the US?\u201d I didn\u2019t think America was ready for a fried meat patty wrapped in paper, so I got the idea of turning it into a burger on a bun. When I came back to Florida, I started doing katsu burger popups, and people loved it. And that\u2019s what gave me the confidence to open my own restaurant. <\/p>\n\n
I used Kikkoman\u00ae Panko<\/a> for the breading, and then over time, I started adding my own touches, like switching from a sesame bun to a fluffy steamed bao bun with sesame seeds on top. And then I changed the traditional shredded cabbage to a slaw with an amazing sesame dressing made with Kikkoman\u00ae Tamari<\/a>, Rice Vinegar<\/a>, and Sesame Oil<\/a> blended with mayo. And then tapping into the Latin side, I added fresh pineapple that really cuts through the deep-fried flavor. And now it\u2019s one of our most popular dishes. It\u2019s got sweet, tangy, fluffy, crunchy, meaty, pineapple\u2014it’s like a flavor and texture overload!<\/p>\n\n Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n Another signature sandwich is our Bulgogi Cheesesteak. When I was working in New York, I would go to the Korean BBQ joints all the time. And then I did a trip to Philly, and I loved all the different cheesesteak shops, and I thought, \u201cHey, what about a cheesesteak with bulgogi beef?\u201d <\/p>\n For our Bulgogi Cheesesteak, we marinate steak with Kikkoman\u00ae Less Sodium Soy Sauce<\/a>, Kotteri Mirin\u00ae<\/a>, Sesame Oil<\/a>, ginger, onion, garlic, and honey. And then we cook it on the flattop and add provolone cheese. The provolone adds a lot of umami\u2014and it’s also a bit of a nod to that Latin melted-cheese comfort factor.<\/p>\n Get Recipe<\/a><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n A: I love fermented ingredients\u2014like soy sauce, miso, mirin, and black bean paste. They bring an extra pop of umami. Most of my sauces have 1 or 2 fermented ingredients in them. <\/p>\n Filipino food is rising in the US, and I\u2019m enjoying experimenting with ingredients like calamansi, ube and pandan leaves. <\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n A: The Kikkoman\u00ae Kotteri Mirin\u00ae <\/a>. I love to throw it into pretty much everything. It adds a nice sweetness and a beautiful shine and glaze. We use it in our shoyu broth with homemade dashi, sake, cinnamon, nutmeg, cloves, and then I add mirin to bring out the sweetness. I use it in our kakuni, the braised pork belly we add to our ramen. I braise the pork with sake, soy sauce and seasonings, let it cool, and then slice and sear it with the Kotteri Mirin.<\/p> \n And Kikkoman\u00ae Katsu Sauce <\/a> is another one of those great ingredients more chefs should be using!<\/p> \n\n A: When you\u2019re doing global food like we do, Kikkoman\u00ae Soy Sauces are the most versatile and the best for blending with other flavors. They\u2019re light and clean, and they go with everything. If I make a bolognese, I substitute a little Less Sodium Soy Sauce for the salt, and it brings that pop of flavor.<\/p>\n Kikkoman\u00ae Less Sodium Soy Sauce <\/a> is actually the soy sauce I use the most overall. Our customers in South Florida like lighter, health-conscious foods. I also love Kikkoman\u00ae Tamari <\/a> for making gluten-free sauces, broths, sauces, and dressings and dishes with full flavor.<\/p>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n A: I would say, ‘Less is more.’ Don\u2019t just add Asian ingredients and assume, ‘Now it\u2019s Asian.’ Take soy sauce, for example\u2014the beauty of it is how it blends with other ingredients. Taste as you go and keep everything balanced. It\u2019s the harmony of flavors that makes a dish truly delicious.<\/p>\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\n <\/div>\n\n The Katsu Burger <\/h2>\n
\n <\/div>\n\n Bulgogi Cheesesteak <\/h2>\n
\nQ: What are some \u201cmagical\u201d ingredients you think more American chefs should discover?<\/h2>\n <\/div>\n<\/div>\n\n
Q: What Kikkoman ingredient are you obsessed with right now?<\/h2>\n <\/div>\n<\/div>\n\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n
\n Q: Why do you prefer to work with Kikkoman\u00ae Soy Sauces?\n<\/h2>\n <\/div>\n<\/div>\n\n
\n
\n\n Q: What advice would you give to chefs who want to explore marrying Asian flavors with other global flavors?<\/h2>\n <\/div>\n<\/div>\n\n\n
\n
\n
\n <\/div>\n <\/div>\n<\/div>\n\n\n\n