Want to know what to do with the jumbo lump crab meat they sell at the grocery store? Make udon noodles with jumbo lump crab in a miso and butter sauce topped with toasted breadcrumbs. From the mind of Chef Devin Keopraphay of Rising Tiger.
Read MoreJapanese Egg Salad Sandwich (Tamago Sando)
Chef Devin Keopraphay of Rising Tiger will show you his tips and tricks for how he likes to make this sandwich.
Read MoreSoft Shell Crab Sandwich
Learn how to make a Maryland-style soft shell crab sandwich from Chef Devin Keopraphay of Rising Tiger.
Read MoreTartar Sauce
Learn how to make a tartar sauce with Chef Devin Keopraphay from Rising Tiger. We are going to use this tartar sauce as part of a softshell crab sandwich.
Read MoreThai Style Son-In-Law Eggs
This is Devin’s take on Thai style son-in-law eggs finished in a sauce using Homiah’s Sambal Chili Crunch and topped with sweet herbs.
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