A Chef’s Special DIY Valentine’s Day

BY Edible LA

Chef Chuy Cervantes' Japanese Wagyu Carne Asada Tostada, photo by Carolina Korman

Valentine's Day is barreling towards us! So whatcha gonna do with your honey?

We love the restaurant experience—of course we do: it's what we do!—but sometimes it feels more romantic to stay in and cook. Since it's V-day though, it has to be special. Really special. Which is where Japanese premium ingredients feel like a well-worth-it splurge.

It just so happens that we know quite a bit about Japanese wagyu, Japanese rice, and Japanese seafood because Edible SF and Edible LA worked together this past fall, tasking some of our cities' starriest chefs to play with these gorgeous ingredients. Dishes were featured on menus and cool videos were shot (check those out here).

Eataly in Los Angeles (and across the country) also hosted special tastings for Japanese Wagyu, sake, Japanese Rice, and Japanese seafood, and other markets featured the ingredients in Texas and up and down the coast. Our awareness of these beautiful products is growing, along with what makes them so special (check out our Why So Special facts here.)

For Valentine's Day, Chef Chuy Cervantes' Japanese Wagyu Carne Asada is smoky and redolent of Mexican spices and perfect lovers' food. There are other temptations too, especially as these ingredients are versatile enough to star in any cuisine. Like the Japanese Wagyu Bistecca with Arugula Salad from Che Fico in SF. With a simple Italian dish like this, Chef Giovanni Luciani lets the ingredient shine.

Chef Giovanni Luciani's Japanese Wagyu Bistecca with Arugula Salad

Steve Samson, of Rossablu, also joins the party with a Koshihikari Rice-stuffed Tomato al Forno. Rich and oh-so-Italian, the Koshihikari Rice is nutty and flavorful.

Koshihikari Rice-stuffed Tomatoes Al Forno

Or try a Sisig Fried Japanese Rice from Chef Frances Ang of SF's Abaca.

Chef Neal Fraser, from Redbird, shows us how to make a simple yet ravishing crudo with Hamachi, Heirloom Tomato, Celery Heart, Opal Basil & Verni's Olive Oil.

Hamachi Crudo with Heirloom Tomato, Celery Heart, Opal Basil, and Verni's Olive Oil

And Chef German's Hokkaido Scallops with Sweet Platano, Plaintain Pepita, Dukkah, and Berbere Sofrito Cream Sauce is from Meski, an African/Dominican restaurant in SF.

Hokkaido Scallops with Sweet Platano, Plaintain Pepita, Dukkah, and Berbere Sofrito Cream Sauce

We love these ingredients so much, and from what we can see, our best chefs do as well! Experiment, be bold, and think outside the box—whip up something spectacular at home.