Despite what some recipes may have you believe, traditional Caponata is not a stew. It’s more like a salad or relish, with an agrodolce (literally sour-sweet) taste, and a variety of textures and flavors that keeps your mouth waiting in eager anticipation for the next bite. To help retain each ingredient’s individuality, I like to cook each one separately for my Caponata recipe. The pine nuts get roasted in oil to bring out their rich earthy flavor....
Like most countries, Japan has several types of chicken sandwiches, including Chicken Katsu sandwich and Chicken Salad sandwich, but the closest thing to the ones at Chick-fil-A and Popeyes is a fried chicken sandwich stuffed with Karaage . Both Chick-fil-A and Popeyes use breast meat for their sandwiches, but I suspect they’ve been heavily processed, or at the very least brined. For my sandwich, I prefer using thigh meat which tends to be more juicy and flavorful....
Japanese Tofu Patties (がんもどき - Ganmodoki) Most people don’t know this, but Japan maintained a ban on consuming animal products for about 1200 years. The ban wasn’t consistently enforced, and there were some odd exceptions, but it started with the introduction of Buddhism and didn’t end until Japan opened its doors to the West in the latter half of the 19th century. Ganmodoki literally means “mock goose” in Japanese and early versions of this dish were made with konnyaku, which has a dark color that could have made it more closely resemble its namesake....
Whether it’s lox, or salt cod, humans have been preserving fish using salt for hundreds of years. While the methods and seasonings may vary, the basic idea of curing is to use salt to draw out water from the fish through osmosis. In the same way that dried fruit resists spoiling, reducing the water content of fish also slows the growth of microbes. The salt left behind further inhibits the growth of bacteria by drawing out water from the microorganisms themselves....
Onsen Tamago (温泉卵 - Hot Spring Egg) With an ethereal texture like silky smooth custard, Onsen Tamago or Hot Spring Egg is a Japanese egg dish named after how it was traditionally cooked in hot spring water. These slow cooked eggs can be eaten by themselves, but they’re also used as a topping for other dishes in Japanese cooking. Since not all of us have hot springs in our backyards, I’m sharing three different cooking methods you can use to make these Japanese breakfast treats at home....
Today I’m going to share with you the secret to making any pasta sauce taste better, along with a recipe for a delicious Penne all’Arrabbiata. It’s a dish that takes less than 20 minutes to make, and contains only a handful of ingredients, and yet it can be intensely fragrant and flavorful. I think the term “intense” is especially poignant, since the name Sugo all’Arrabbiata literally means “angry sauce”. While most people assume this refers to its heat, I think it also has a lot to do with its color as well....
Soupe de Poisson (pronounced soup du pua-sohn ) literally means “fish soup” in French, but in the US, it generally refers to Soupe de Poisson à la Sétoise, or fish soup in the style of Sète. Unlike its more well known sibling Bouillabaisse, Soupe de Poisson does not include any pieces of seafood and is more like a bisque in that regard. This isn’t a dish to make when you’re pressed for time, but with about a few dollar’s worth of scraps from the fishmonger and a little love, you’ll be treated to a Soupe de Poisson that’s brimming with briny, nuanced umami, without so much as a hint of fishiness....
What are Spicy Wontons in Chili Oil? When you hear the word “wonton”, you might associate it with “soup.” That’s because the original migrants who brought Chinese food to America came from port cities in southern China, where wontons are typically served in soup. I’ve posted my take on a Cantonese-style wonton noodle soup before, which reflects the region’s proximity to the ocean by including shrimp in the dumplings and serving them in a seafood-based broth....
One of the great things about living in Japan is that the foods we eat are so closely tied to the seasons. Early spring is when the snow starts to thaw in the mountains, revealing a forest floor that’s literally bursting with edible plants, poking their way through the detritus. I took the shot below in early March, in Nagano, where some locals had foraged a plethora of mountain delicacies including wild onions, watercress, perilla, butterbur, mountain asparagus, and a variety of mushrooms....
Chinese Chicken Salad Although it’s not a traditional Chinese dish, Chinese Chicken Salad is an indulgent yet healthy meal bursting with a colorful array of textures and tastes. This makes it a fun appetizer or side salad, but it’s also satisfying enough to serve to guests for brunch. Preparing all the toppings requires a bit of work, but I have some tricks that make it easy and ensure you end up with super tender and moist chicken....
What is Green Curry? Green curry is a classic Thai curry (แกงเขียวหวานไก่ - gaeng kiew wan gai) that gets its name from the creamy green color of the sauce. The color predominantly comes from the use of green chilies in the curry paste, but green herbs such as kaffir limes, and Thai basil can also contribute to the verdant color. The curry paste is cooked together with a protein such as meat or fish, and vegetables with coconut milk to make for a mildly spicy curry that’s usually served with rice....
I’ve shared many Japanese dishes from my childhood here, but none hold as many memories as Hiyajiru (冷や汁). This cold miso soup is a regional specialty from Miyazaki Prefecture on the southern island of Kyushu, where I was born. Although my mom and I moved to the U.S. when I was just a few months old, I spent many childhood summers visiting my grandparents there. Summers in Japan can be oppressively hot and humid-the kind of weather that smacks you in the face like a lukewarm mop....
Japanese Egg Toast (エッグトースト) This easy egg toast recipe is packed with protein and can be thrown together in about 6 minutes, thanks to an easy kitchen hack. The trick is to use a tube of Japanese mayonnaise to pipe a border around the toast, creating a well you can fill with an egg and any other toppings you like. I used bacon, but cheddar cheese, gruyere, tomatoes, asparagus, or corn are all great options....
One of the things that makes Japanese food culture so interesting is that, unless you’re eating grilled or simmered seafood, it probably originated outside of Japan. Tempura (Portuguese), Ramen (Chinese), and Karei Raisu (Indian) are just a few examples of borrowed food. For such a tradition oriented country, it amazes me how quickly they assimilate food into the national repertoire. As food migrates there, it undergoes a transformation and takes on a new life as a different dish unto itself....
Ohagi (Japanese Sweet Rice Balls) Ohagi, also known as Botamochi, is a Japanese sweet rice ball wrapped in red bean paste. Traditional Japanese sweets, or wagashi , can be complicated and time-consuming, but Ohagi is a homely sweet that can be made with a limited amount of effort. The relatively easy preparation and auspicious symbolism of red beans make Ohagi a popular treat to celebrate Ohigan (お彼岸), a Buddhist holiday that coincides with the spring and autumn equinox....
It’s the middle of November here in New York, and we’re still having springtime weather. This warm-blooded California boy isn’t complaining, but it’s a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but if the Mayans were right, you might want to try this sooner rather than later....
This chocolate sesame butter is quite possibly my new favorite sweet condiment. While it may sound like an odd couple at first, sesame and chocolate go together like Bert and Ernie. As the name implies it’s a bit like Nutella in that it’s sweet, spreadable and chocolatey, but the flavor is far nuttier with a primal earthy taste that’s truly addicting. Luckily, sesame is loaded with minerals, vitamins, protein and fiber, making it a great way to start off your day....
Shio Karaage (Japanese Fried Chicken) Karaage is my favorite bite-sized fried chicken and one of my favorite foods, for that matter. With flavorful and juicy chicken on the inside and a potato-chip crisp shell on the outside, it’s a popular street food loved throughout Japan. The most common version is seasoned with a soy-sauce-based marinade , but salt (shio) Karaage is another popular variation that highlights the savory flavor of the chicken....
Rich and brimming with umami, the complex flavors of this Shrimp Rice Bowl belies its exquisite simplicity. Once you know a few tricks, shrimp is an easy protein to cook, yet it’s packed with loads of flavor. My modern interpretation of this classic Japanese shrimp bowl takes the best of both worlds and melds the addictive flavor of garlic butter shrimp with the umami of sake and Japanese soy sauce, making it the best sauce for shrimp over rice....
Perfect for busy lives, this mouthwatering chicken teriyaki meatball recipe is flexible and versatile. Prep the meat mixture in advance and make a big batch of bite-sized meatballs that you can serve over cooked rice for a comforting dinner, pop them on toothpicks for an impressive party appetizer, or pack them in your bento box for a flavor-packed lunch. They’re juicy, tender, and bursting with that irresistible teriyaki flavor we all love....
