RecipeMuncher

Neither of us had much exposure to Asian/Asian-inspired cuisine growing up. I’ll make the easy stuff (fried rice, pot stickers, some sushi, Mongolian beef) but I leave the “real stuff” to the pros. I pretty much cower at the thought of making most of the dishes at home - especially those recipes that are peppered with “I actually had to Google that” items. Kombu? Mirin? Hon dashi? What? I ran across a video demo on The Chronicle late last week for Benjy’s B (...)