Iron Chef Masaharu Morimoto does his own high-concept take on chicken noodle soup at this recently opened restaurant, named for the Japanese pronunciation of “bistro.” To make the dish, he marinates chicken breast overnight in buttermilk mixed with sautéed garlic and onion, a Cajun spice mix, white pepper and sake. Next, he purées the mixture in a food processor with all-purpose flour, egg, egg white and nagaimo, a Japanese root vegetable, until ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.