Sylvan Mishima Brackett

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Cold Udon Noodles With Crunchy Vegetables Are the Answer to Hot Summers

Aug 5, 2024 | foodandwine.com | Sylvan Mishima Brackett

Photo: Aya Brackett Active Time:25 minsTotal Time:45 minsServings:4 Cold noodle dishes are common in Japan as the heat soars at the end of summer. Hiyashi udon, which translates to chilled or cold udon, is served here with a goma dare, or sesame sauce, for a savory and refreshing take on soup noodles.
The Most Spectacular Dumplings Have “Wings”

Apr 11, 2024 | foodandwine.com | Sylvan Mishima Brackett

Trending Videos Photo: Aya Brackett Active Time: 1 hr 45 minsTotal Time: 3 hrs 45 minsServings:8 Yield:56 to 64 gyoza Making gyoza can be a bit of a production but for chef Sylvan Mishima Brackett, it’s always worth it. As a child, his favorite food was his mother’s gyoza and he wasn’t alone. “My mother’s gyoza were locally famous,” he says. But when it came time to make gyoza for his San Francisco restaurant, Rintaro, Brackett put his own spin on his mother’s dumplings.
Oyakodon Recipe (Japanese Chicken and Egg Rice Bowl)

Apr 3, 2024 | saveur.com | Sylvan Mishima Brackett

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. The Japanese “don” family of dishes demonstrates the warming power of a good bowl of rice, and this recipe for oyakodon is no exception.
Hanetsuki Gyoza Recipe (Dumplings with “Wings”)

Apr 3, 2024 | saveur.com | Sylvan Mishima Brackett

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld. Gyoza is one of chef Sylvan Mishima Brackett’s all-time favorite foods—and one of the most beloved dishes at Rintaro, his San Francisco-based izakaya.
Teba No Karaage Recipe (Japanese Fried Chicken Wings)

Apr 2, 2024 | saveur.com | Sylvan Mishima Brackett

InstructionsIn a large bowl, toss together the wings, 2 tablespoons of mirin, 2 tablespoons of sake, the sesame oil, sugar, salt, garlic, and ginger. Cover and refrigerate for 4 hours. To a medium pot over medium heat, add the soy sauce, turbinado sugar, and the remaining mirin and sake, and cook until reduced by half, about 1 hour. Transfer the sauce to a large bowl and cover with plastic wrap; keep warm. Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches.
The 2023 Eater San Francisco Holiday Gift Guide

Nov 14, 2023 | sf.eater.com | Hillary Dixler Canavan |Sylvan Mishima Brackett |Jessica Battilana |John Donahue

Holiday gift-giving is all about celebrating the people you love, but in some ways, gift-buying can be a form of celebration, too. This year’s Eater SF gift guide is chock-full of local food products and restaurant merch that celebrates the San Francisco Bay Area’s vibrant dining and drinking scenes with fun gifts for the food-loving family members, partners, and friends in your life.
Tonkatsu

Oct 13, 2023 | epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts

Tonkatsu can be so good. When the pork is sweet and juicy and the panko is perfectly fluffy and crisp, it's a real treat. Done poorly (as, sadly, is often the case), it's a minor tragedy. Restaurants specializing in tonkatsu are a genre of their own in Japan, and at a good one, you can order hire-katsu, which is made with pork tenderloin, or rosu-katsu, which is made with pork loin. You can also often choose between different breeds of pork. With tonkatsu there is relatively little room for error.
Katsudon

Oct 13, 2023 | epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts

One summer a few years ago, my friend Shin Nakahara took me to a tiny basement restaurant in Tokyo. It was barely visible from the street, just a few blocks from the famous Shibuya Crossing, a cramped space that could seat no more than ten people shoulder to shoulder. They had one item on the menu: katsudon. Two cooks worked together, one frying tonkatsu and slicing it, the other simmering the tonkatsu with seasoned dashi, onion, and a glossy coating of barely cooked egg.
Melon Parfait

Oct 13, 2023 | epicurious.com | Sylvan Mishima Brackett |Al Sotack |Dan Pelosi |Melissa Roberts

My grandmother Fumie Mishima was from a different world. Although she had never spoken to me or even to my mother directly about it, I gathered that she had lost her first family during the Second World War. For years following the end of the war, she, like much of the nation, often didn't have enough to eat; this later translated into extreme thriftiness when it came to food.
Japanese Food from an Izakaya in California: Sylvan Mishima Brackett: Hardcover: 9781958417003: Powell's Books

Oct 9, 2023 | powells.com | Sylvan Mishima Brackett

by Release Date: 10/14/2023 Upcoming EventNestled behind a leafy courtyard in San Francisco's Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape: familiar and unexpected, bold and restrained.