Black Pepper Beef (黑椒牛柳) Some things were made to be together: Big Bird and Mr. Snuffleupagus, peanut butter and jelly, and the color red on a Ferrari are a few classics that come to mind. Whether you live in Boston, Bordeaux, or Beijing, you’ve probably sprinkled some pepper on your beef at one time or another, and it’s a combo that works famously well. I love this Chinese take on peppered steak because it features the bold flavor of black pepper front and center....
This Chicken Chashu is rolled into a roulade making it easy to slice into beautiful rounds to top your favorite ramen recipe . It also make for a great side to a bowl of hot rice, or other Asian noodle soups . Why My Recipe Works What is Chicken Chashu? How to Make Chicken Chashu How to Serve Chicken Chashu 📖 Recipe Comments Why My Recipe Works The layers of dark and light chicken mimic the look of pork belly chashu while creating contrasts in texture and taste....
I love fried chicken of all kinds, but Karaage is my absolute favorite. With bite-size pieces of juicy skin-on chicken thigh meat surrounded by a crispy crust, this Japanese fried chicken is an exquisite balance of taste, texture, and aroma. Like pizza, it’s even good served cold in a bento box lunch. Why My Recipe Works What is Karaage? Karaage (から揚げ) vs. Tatsutaage (竜田揚げ) Ingredients for Karaage To Double Fry or Not to Double Fry How to make Karaage Storage & Reheating What to Serve with Chicken Karaage 📖 Recipe FAQs Comments Why My Recipe Works Use potato starch - The unique granule size and starch composition of potato starch allows it to form a thin, yet shatteringly crisp crust....
Best Peanut Butter Cookies While “best” is a little different for everyone, for me, it’s all about a cookie that’s crisp and crumbly around the edges while being dense and chewy in the center. Also, since it’s called a peanut butter cookie, I think the flavor should be all about the PB. It’s also a nice bonus if it has some nutritional merits, so you don’t feel quite as guilty about eating a bunch of them....
There are few things I love more than getting a good deal. This especially holds true when it comes to high quality food, like the produce they have at the Union Square Farmer’s Market. So how does one go about getting a discount at the farmer’s market you ask? Don’t worry, it doesn’t involve haggling; we’re not buying a car here after all. Just plan to arrive about 15-20 minutes before the market closes down....
Pork & Kimchi Pasta is a delightful twist on classic spaghetti and meat sauce that combines the cozy familiarity of Italian pasta with spicy Korean flavors. With juicy, garlic-infused batons of pork belly and caramelized kimchi brought together with al dente strands of spaghetti in an emulsion of pork fat and kimchi juices, this pasta is a powerhouse of umami . The best part is that it comes together in less than 15 minutes, which makes it the perfect pasta for a quick weeknight dinner....
<img loading=“lazy” src=“https://norecipes.com/wp-content/uploads/2017/04/pain-perdu-7-1290x1934.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pain Perdu (“lost bread”) is the original French Toast and is the perfect way to save stale bread. With a crisp buttery exterior and rich creamy interior, Pain Perdu makes for a sinfully good Sunday brunch. - 1”> Pain Perdu in French means “lost bread” because the dish is a clever way to repurpose stale loaves that might otherwise go to waste. Unlike its American cousin French Toast, which is often made with sandwich bread, Pain Perdu is made with thick, crusty French bread....
In the world of culinary delights, few dishes can match the allure of perfectly fried crispy chicken. Japan has a huge variety, ranging from potato-chip-crisp Karaage to crackling Tebasaki wings to light and airy Toriten , but there’s always room for more. For this panko chicken tenders recipe, I’ve mashed up the marinade from my karaage with the breading technique from my Japanese Cutlet to develop a party-friendly finger food that’s flavorful and juicy on the inside, with an irresistibly crispy coating....
My first experience with Cong You Bing (葱油饼), or scallion pancakes, was in Shanghai a number of years ago. I was staying in one of the city’s first boutique hotels, complete with a modern reclaimed wood interior. It was great, except within the confines of the hotel, I could have been in any city in the world. On my last day there I asked the front desk if there was a great place for scallion pancakes....
Hot sauce is my favorite condiment. Whether you’re talking Tapatio, Sriracha, or Blair’s Ultra Death, I love them all. You could put that stuff on crusty boot-leather and it would make it taste good. I mean what else can you think of that can be squirted onto airline food to make it palatable? In the world of fruit though, my love for hot sauce is paralleled by citrus. That’s why yuzu kosho (yuzu chili paste) is perhaps my favorite hot sauce of them all....
Unlike its sibling chicken teriyaki, you won’t see beef teriyaki much in Japan. Like the California Roll , it was likely cooked up by a clever chef in the US trying to lure in more local patrons. In Japan, teriyaki sauce has a longstanding monogamous relationship with chicken (except perhaps the occasional fling with yellowtail). If you mention “beef teriyaki” there, your query will likely be met with curiosity about the “Japanese food” served in the US, rather than indignation as you might find in some countries....
Best Chicken Biryani Chicken Biryani is a savory chicken and rice dish including layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani rice, you’ll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it’s marinated in....
Despite its humble roots, Kappa Maki sushi or cucumber sushi rolls are an exquisite balance of textures and tastes, and it’s the perfect roll for beginners to hone your sushi-making skills. With a crispy strip of cucumber rolled in tangy sweet sushi rice and crisp nori, it may sound simple, but you’ll learn a few essential techniques in this traditional sushi recipe. It will take a little practice but master these skills, and you’ll be making beautiful sushi rolls like a pro sushi chef in no time!...
<img loading=“lazy” src=“https://norecipes.com/wp-content/uploads/2016/09/larb-mu.1024x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Larb Mu, or “pork larb” is an easy Isan Thai/Lao salad made with ground meat, mint, lemongrass, chilies, and a tart and savory dressing. - 1”> Larb (Lao: ລາບ; Thai: ลาบ) is the original lettuce wrap , most commonly associated with Thai Isan cuisine, but originating in Laos. Although it’s a meat based salad, the preparation and seasonings make it taste light and refreshing, and yet it’s satisfying enough to be turned into a balanced meal with a plate full of fresh veggies....
Originating from the heart of Japanese tea culture, matcha is a finely ground green tea powder traditionally whisked with hot water to make a thick, frothy tea. Its strong grassy flavor and bitterness make it an acquired taste, but adding milk transforms it into a matcha latte, mellowing out the intensity and making it a cozy afternoon treat. I enhance my green tea latte recipe with white chocolate, which further balances the bitter notes of the matcha with a creamy sweetness that makes this both indulgent and refreshing....
Long before ramen fried rice hacks using Cup Noodles were making the rounds on TikTok, the city of Kobe in western Japan had its own version known as Sobameshi. It’s believed that Sobameshi, a rice and ramen noodle dish , was created in the 1950s when a factory worker asked a shop that specializes in yakisoba to add some leftover rice he had to his yakisoba to bulk it up, and this mashup was born....
Tuna Mayo Onigiri (ツナマヨおにぎり) Tuna Mayo Onigiri is a modern take on traditional Japanese rice balls, stuffed with canned tuna seasoned with Japanese-style mayonnaise and soy sauce. The combo was first popularized by the Japanese convenience store chain 7-Eleven in the early 1980s. Over the past 40 years it has grown to become the most popular flavor of onigiri in Japan, surpassing more classic flavors like umeboshi (pickled plum) and tarako (cod roe)....
Yaki Onigiri (焼きおにぎり) Yaki Onigiri (焼きおにぎり) is a traditional Japanese snack made by grilling rice balls over charcoal until they start to brown and crisp. Then, they’re brushed with either miso or soy sauce and roasted until the seasoning forms a toasty caramelized glaze on the outside. The flavor that the charcoal grill imparts is undeniably good, but the texture usually ends up somewhere between crunchy and chewy, and not in a good way....
There are many elegant egg dishes in Japanese cuisine, but dashimaki tamago (だし巻き卵), which translates to “dashi rolled egg”, is a custardy omelette with a smile-inducing amount of flavor. As the name implies, dashimaki tamago contains almost as much umami-rich dashi stock as there is egg. This creates a magical suspension of savory soup within the egg released with each bite. Whether served as part of a traditional breakfast or packed into bento lunches, this classic dish is a delicious part of Japanese meals....
Mild winters aside, two of the things I miss most about living in California is having a backyard with a BBQ and getting a jump-start on summer’s first produce. This year I was lucky enough to spend the past month at my parents house in Napa. During that time, I shot photos for two cookbooks, disappeared into the mountains for a weekend, drank some beer, and did a lot of soul-searching....
