Zachary Neman

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Kitchen Essentials

Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

I began making food content about a 2 years ago–I was instantly in love with the process of brainstorming creative content ideas then turning that into a reality. To me, food content means connecting with others through stories and new ideas about food while inspiring them to cook.

I'm incredibly grateful to have the opportunity and privilege to turn my passion my career. Right now, I'm creating cooking content and I couldn't be any happier.

About this service: a subscription gets you access to my recipes and 1 LIVE cooking classes a month. I hope I  inspire to cook more, thank you for the support :)

Hey, I'm Zach.

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Dashi Braised Cabbage

Begin prep. Make dashi, but feel free to instead use any broth/stock of choice for this recipe. Cut cabbage into quarters, with the root intact. Peel and crush garlic, cut scallion into halves, and slice orange into halves.

Add just enough oil to fully cover the bottom of a wide pan over high heat. Add cabbage and char each piece on the two flat sides. Turn each piece of cabbage onto its round side, then add dashi, garlic, and scallions. Squeeze the juice out of the orange and throw it into the pan as well. Cover, and simmer over low for 30 minutes.

Once the cabbage is done braising, pull it out, along with the garlic, scallion, and orange peels. Add honey, soy sauce, and miso to the braising liquid, stir to combine. Reduce over medium high heat as much as possible to get a glaze with a syrupy consistency. Add cabbage back, and spoon over the glaze for each piece.

Serve with thinly sliced scallion and a generous amount of chili crisp for garnish.

To a pot, add cold water, along with sheets of kombu. Heat over medium, and just as the water begins to simmer, remove the kombu. Add bonito flakes, and simmer over medium for 8 minutes, turn off the heat, and let steep for another 8 minutes. Finally, filter through a fine-mesh sieve.