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Izakaya Modern Japanese Pub

Chef Michael Schulson

Chef Michael Schulson

Chef Michael Schulson is a gifted chef who has earned a sterling reputation for his expert hand at modern Asian cooking at his restaurants Sampan in Center City, Philadelphia and Izakaya, A Modern Japanese Pub at Borgata Hotel Casino & Spa in Atlantic City, NJ.  Chef Schulson also operates two airport dining concepts:  Sky Asian Bistro in Philadelphia International and Deep Blue at JFK International.  In fall 2012, he will return to his American roots to open The Saint James, an American bistro on Philadelphia’s famed Main Line area.

Chef Schulson, who lived in Japan and traveled across Asia to study its diverse cuisines, opened his first restaurant, Izakaya, a modern Japanese pub, in 2008 to rave reviews and immense popularity.  His second restaurant, Sampan, debuted in 2009 and was named one of Bon Appetit’s “Top Six Places to Taste Asian Fusion.”  The Saint James, will be a refined neighborhood restaurant with approachable food that is simply and perfectly prepared in a stylish and welcoming setting, will reflect the new standards for excellence in restaurants.

A natural television personality with all-American good looks, Chef Schulson has starred in two original series, TLC’s Ultimate Cake Off and Style Network’s Pantry Raid.  He has also appeared as a guest on The Today Show, The Martha Stewart Show, Live! with Regis and Kelly, The View, Rachel Ray and The Tyra Banks Show.  He has been featured in a wide range of publications, from The New York Times and the Wall Street Journal to the cover of Food Arts.  For more information on Chef Schulson and his many exciting projects, please visit www.michaelschulson.com.


 

Chef Recipe:

Crab and Shiso Fried Rice with Sunny Side Egg  

Fried Rice         
4oz Jasmine Rice
2 Eggs     
1T Scallion whites
2T Edamame
¼ cup Sake/ Dijon mixture
1T Scallion Greens
2oz Crab Meat
2T Shiso
Salt

Sake/ Dijon Mixture
Sake                 3 Cups
Dijon                4 T

Fried Rice: In a hot wok heat ¼ cup of oil till very hot, add an egg and scramble. When the egg is fluffy add the scallion whites and the jasmine rice and toast well. Add the edamame and cook for 30 seconds more. Add the sake/ mustard mix and steam the rice. Add the remaining ingredients and toss well. Place the rice into a bowl and top with a sunny side egg. Garnish with micro shiso.

Sake/ Dijon: Mix the ingredients well and store in a squeeze bottle.