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| ingredient.id | ingredient.ts | ingredient.value |
|---|---|---|
| 101 | 2017-11-07 04:30:20 | 2 1/2 cups katsuobushi (Japanese bonito flakes) |
| 102 | 2017-11-07 04:30:20 | 1 cup short-grain white rice |
| 103 | 2017-11-07 04:30:20 | 3 tablespoons extra-virgin olive oil |
| 104 | 2017-11-07 04:30:20 | 2 red spring onion bulbs (about 1 inch thick), greens trimmed and bulbs cut through root end into 8 wedges |
| 105 | 2017-11-07 04:30:20 | 6 large ramps, bulbs halved lengthwise, greens reserved |
| 106 | 2017-11-07 04:30:20 | 1/2 teaspoons kosher salt |
| 107 | 2017-11-07 04:30:20 | 10 turns freshly ground black pepper |
| 108 | 2017-11-07 04:30:20 | 8 thyme sprigs |
| 109 | 2017-11-07 04:30:20 | 1/2 cup balsamic vinegar |
| 110 | 2017-11-07 04:30:20 | 2 tablespoons plus 2 teaspoons State Bird Dashi |
| 111 | 2017-11-07 04:30:20 | 1 teaspoon shiro shoyu (white soy sauce, such as Yamashin brand) |
| 112 | 2017-11-07 04:30:20 | 1 teaspoon sherry vinegar |
| 113 | 2017-11-07 04:30:20 | 3 tablespoons grapeseed oil |
| 114 | 2017-11-07 04:30:20 | 4 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced, plus several very thin slices |
| 115 | 2017-11-07 04:30:20 | generous sprinkle of kosher salt |
| 116 | 2017-11-07 04:30:20 | 1 tablespoon porcini aioli |
| 117 | 2017-11-07 04:30:20 | 1 tablespoon Parmesan, finely grated (on a Microplane) |
| 118 | 2017-11-07 04:30:20 | generous pinch Porcini Spice Powder |
| 119 | 2017-11-07 04:30:20 | small handful of sunflower sprouts or pea shoots |
| 120 | 2017-11-07 04:30:23 | 4 rosemary sprigs |
| 121 | 2017-11-07 04:30:23 | 4 medium garlic cloves, peeled |
| 122 | 2017-11-07 04:30:23 | 1 Meyer lemon peel, cut into wide strips, white pith removed |
| 123 | 2017-11-07 04:30:23 | 2 tablespoons kosher salt |
| 124 | 2017-11-07 04:30:23 | 1/2 cup white quinoa, rinsed |
| 125 | 2017-11-07 04:30:23 | 1/2 cup red quinoa, rinsed |
| 126 | 2017-11-07 04:30:23 | rice bran, vegetable, or canola oil for deep-frying |
| 127 | 2017-11-07 04:30:23 | 3/4 cup pumpkin seeds, toasted |
| 128 | 2017-11-07 04:30:23 | 3/4 cup sunflower seeds, toasted |
| 129 | 2017-11-07 04:30:23 | 3/4 cup sesame seeds, toasted |
| 130 | 2017-11-07 04:30:23 | 1 tablespoon flaky sea salt, crumbled |
| 131 | 2017-11-07 04:30:23 | 1/2 cup shiro shoyu (white soy sauce, such as Yamashin brand) |
| 132 | 2017-11-07 04:30:23 | 1/2 cup lime juice |
| 133 | 2017-11-07 04:30:23 | 1/2 cup katsuobushi (Japanese bonito flakes) |
| 134 | 2017-11-07 04:30:23 | 1/4 ounce kombu (Japanese dried kelp), snipped into several pieces |
| 135 | 2017-11-07 04:30:23 | 1/2 teaspoon ginger, finely grated (on a Microplane) |
| 136 | 2017-11-07 04:30:23 | 1/2 teaspoon garlic, finely grated (on a Microplane) |
| 137 | 2017-11-07 04:30:23 | 3/4 cup plus 2 tablespoons grapeseed oil |
| 138 | 2017-11-07 04:30:23 | 2/3 cup rosemary sprigs, leaves stripped and stems torn into small pieces |
| 139 | 2017-11-07 04:30:23 | 1 cup plus 2 tablespoons grapeseed oil |
| 140 | 2017-11-07 04:30:23 | 1 cup katsuobushi (Japanese bonito flakes) |
| 141 | 2017-11-07 04:30:23 | 2 tablespoons State Bird Dashi or water |
| 142 | 2017-11-07 04:30:23 | 1 1/2 tablespoons lime juice |
| 143 | 2017-11-07 04:30:23 | 1 tablespoon shiro shoyu (white soy sauce, such as Yamashin brand) |
| 144 | 2017-11-07 04:30:23 | 2 large egg yolks |
| 145 | 2017-11-07 04:30:23 | zest of 1 Meyer lemon, finely grated on a Microplane |
| 146 | 2017-11-07 04:30:23 | 1 1/4-inch knob ginger, peeled and finely grated on a Microplane |
| 147 | 2017-11-07 04:30:23 | 1/2 small garlic clove, finely grated on a Microplane |
| 157 | 2017-11-07 04:30:23 | Peel from 1 Meyer lemon, cut into wide strips, white pith removed |
| 161 | 2017-11-07 04:30:23 | 1 cup shiitake mushrooms, stemmed and thinly sliced |
| 162 | 2017-11-07 04:30:23 | 1 cup State Bird Dashi |
| 163 | 2017-11-07 04:30:23 | 1 teaspoon kosher salt |
| 164 | 2017-11-07 04:30:23 | 1 cup chrysanthemum leaves (also called shungiku), thick stems removed, plus micro leaves for garnish |
| 165 | 2017-11-07 04:30:23 | 8 ounces ahi tuna steaks, cut into 1/3-inch cubes |
| 166 | 2017-11-07 04:30:23 | 1/2 cup White Soy Sauce–Lime Vinaigrette |
| 167 | 2017-11-07 04:30:23 | 1/2 cup thinly sliced flat-leaf parsley (thin stems and leaves) |
| 168 | 2017-11-07 04:30:23 | 1/4 cup Bonito-Rosemary Aioli |
| 169 | 2017-11-07 04:30:23 | 1/4 cup quinoa–pumpkin seed crunch |
| 170 | 2017-11-07 04:30:30 | 1/3 cup heavy cream |
| 171 | 2017-11-07 04:30:30 | 2/3 cup shredded Fontina Val d’Aosta or Cowgirl Creamery Wagon Wheel cheese |
| 172 | 2017-11-07 04:30:30 | 1 large egg yolk, at room temperature |
| 173 | 2017-11-07 04:30:30 | 1/8 teaspoon kosher salt |
| 174 | 2017-11-07 04:30:30 | 3 turns freshly ground black pepper |
| 175 | 2017-11-07 04:30:30 | 2 dashes Tabasco sauce |
| 176 | 2017-11-07 04:30:30 | 2 tablespoons crème fraîche |
| 177 | 2017-11-07 04:30:30 | 2 tablespoons unsalted butter |
| 178 | 2017-11-07 04:30:30 | 8 large ripe fresh figs (preferably Black Mission or Kadota), halved lengthwise |
| 179 | 2017-11-07 04:30:30 | 5 thyme sprigs |
| 181 | 2017-11-07 04:30:30 | 1/2 teaspoon freshly ground black pepper |
| 182 | 2017-11-07 04:30:30 | 3 tablespoons balsamic vinegar |
| 183 | 2017-11-07 04:30:30 | 1 tablespoon thinly sliced scallion (white and green parts) |
| 184 | 2017-11-07 04:30:30 | micro basil leaves or torn basil leaves for garnish |
| 185 | 2017-11-07 04:30:38 | 1/2 cup grated coconut, fresh or frozen |
| 186 | 2017-11-07 04:30:38 | 1 teaspoon Ginger-Garlic Paste (see page 27 of the cookbook) |
| 187 | 2017-11-07 04:30:38 | 1 teaspoon finely chopped fresh Thai green chili |
| 188 | 2017-11-07 04:30:38 | 1/2 teaspoon cumin seeds |
| 189 | 2017-11-07 04:30:38 | 1/2 teaspoon ground turmeric |
| 190 | 2017-11-07 04:30:38 | 1/3 cup fresh lemon juice |
| 191 | 2017-11-07 04:30:38 | 1/4 cup packed mint leaves, coarsely chopped |
| 192 | 2017-11-07 04:30:38 | 1/2 cup coarsely chopped cilantro, including stems |
| 193 | 2017-11-07 04:30:38 | 3/4 teaspoon salt |
| 194 | 2017-11-07 04:30:38 | 1 tablespoon sugar |
| 195 | 2017-11-07 04:30:38 | 4 sea bass fillets (3 1/2 to 4 ounces each), skinned and pin bones removed |
| 196 | 2017-11-07 04:30:38 | 1/4 teaspoon ground turmeric |
| 197 | 2017-11-07 04:30:38 | 1/4 teaspoon salt |
| 198 | 2017-11-07 04:30:38 | 2 teaspoons fresh lemon juice |
| 199 | 2017-11-07 04:30:38 | 4 banana leaves, roughly 9 inches square |
| 200 | 2017-11-07 04:30:38 | 1/2 cup canola oil |
| 201 | 2017-11-07 04:30:43 | 1/2 cup whole-milk Greek yogurt |
| 202 | 2017-11-07 04:30:43 | 2 tablespoons water |
| 203 | 2017-11-07 04:30:43 | 1/4 teaspoon Toasted Cumin Powder (see page 23 of the cookbook) |
| 204 | 2017-11-07 04:30:43 | 4 1/2 teaspoons sugar |
| 206 | 2017-11-07 04:30:43 | 4 tablespoons Tamarind-Date Chutney (see page 258 of the cookbook) |
| 208 | 2017-11-07 04:30:43 | 1 cup gram flour (besan) |
| 209 | 2017-11-07 04:30:43 | 1/4 teaspoon deggi mirch |
| 212 | 2017-11-07 04:30:43 | 1 cup water |
| 213 | 2017-11-07 04:30:43 | 8 ounces fresh baby spinach leaves |
| 214 | 2017-11-07 04:30:43 | 6 cups canola oil, for deep-frying |
| 215 | 2017-11-07 04:30:43 | 1/2 teaspoon Toasted Cumin Powder (see page 23 of the cookbook) |
| 216 | 2017-11-07 04:30:43 | 1/2 teaspoon black salt |
| 217 | 2017-11-07 04:30:43 | 1/2 cup finely chopped red onion |
| ingredient.id | ingredient.ts | ingredient.value |