The Dish: Chef Erik Bruner-Yang

Chef Erik Bruner-Yang was born in Taiwan, but soon his family moved to California, then, Japan, and eventually Virginia.

As a young adult there, he played in a successful local band, until a transition to the restaurant business.

In 2011, he opened Washington D.C.’s Toki Underground and the lines for its rich ramen were out the door. Next came Honeycomb, an Asian grocery. Soon he added Maketto a larger Asian marketplace named one of Eater’s 21 best new restaurants in America.

Here are some of Bruner-Yang’s signature recipes: 

Taiwanese Fried Chicken


Serves 6 – 8 

1 whole chicken, broken down to its parts

1 egg

¼ cup soy sauce

¼ cup sake

¼ cup minced garlic

¼ cup minced ginger

1 cup togarashi seasoning

1 cup potato starch


1. Mix all the ingredients except for the chicken parts and combine in a mixing bowl or container. 

2. Then add the chicken. Fry in a sauce pot with about 2 inches of vegetable oil at 375 degrees or medium high heat for 4 minutes or until golden brown. You can also use a deep fryer if you have one until golden brown, about 4 minutes. 

3.  Drizzle fried chicken with the fish sauce caramel and serve with a side of bread (optional) and enjoy.

Fish sauce caramel ingredients

3 quarts sugar

1 bottle fish sauce

1 quart rice vinegar

3 cups garlic cloves, sliced

2 cups, shallots, minced

2 cups, thai chilis

2 cups, cilantro stems, chopped


1. Simmer sugar at low heat and once it reaches golden brown, roughly 5 minutes. 

2. Add fish sauce and all other ingredients, stir and turn it off the heat. 

One pot ramen 


1 cup diced Red Delicious apple 

3 heads of garlic 

1 1/2 cups diced yellow onion 

1/2 rack pork baby back ribs (about 1 3/4 pounds) 

8 ounces good quality soy sauce 

96 ounces water

Ramen noodles


1. Place diced apples, garlic, ginger and onions in heavy-bottom stockpot (at least 6 quarts) and bring to boil over high heat. Turn down heat to medium low and simmer until liquid is reduced by half, about 2.5 hours. You…

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