A few months ago, I posted my recipe for hot and sour ramen. Although it’s pretty awesome, it takes about 50 minutes to put together, and that’s assuming you already have some good chicken stock and ramen noodles made. I suppose that’s why it hasn’t been made again in my kitchen. But hot and sour ramen is so good, I’ve desperately been searching for an easier way to make it....
If you’ve ever wondered what makes foods like tonkatsu extraordinarily light and crisp, the answer is “panko.” Panko (パン粉) literally means “bread crumbs” in Japanese, but they aren’t just Japanese bread crumbs. They’re set apart by their light, feathery texture and coarse crumbs, which create a thick shatteringly crisp coating for fried foods. All it takes is a few slices of crustless bread and a food processor or cheese grater to make this versatile ingredient at home....
Coffee Jelly (コーヒーゼリー) Coffee might not be the first flavor you think of when you think “Japanese desserts,” but the caffeinated elixir was brought to Japan almost 400 years ago by the Dutch. It took a while before it caught on, but it has now gained more popularity than green tea. Coffee Jelly has a slightly shorter heritage, but it’s a ubiquitous treat found in multiple varieties at convenience stores and supermarkets around Japan....
Goma Dare literally means “sesame sauce” in Japanese, and it’s a condiment that’s an integral part of the Japanese pantry. Although it’s most commonly known as a dipping sauce for Shabu Shabu in the West, Goma Dare is used as a seasoning and dressing in Japan. It’s also used as a dipping sauce for other foods such as noodles or sashimi. Why My Recipe Works Ingredients for Japanese Sesame Sauce How to Make Japanese Sesame Sauce Ways to Use Sesame Sauce Other Sesame Recipes 📖 Recipe FAQ Comments Why My Recipe Works This Japanese sesame sauce recipe captures the full spectrum of sesame flavor by combing 3 forms (toasted sesame seeds, tahini, and toasted sesame oil)....
Potato and egg salad is a classic comfort food, and my version combines the creamy texture of potatoes with crunchy cucumbers and savory ham to level up the classic potato salad recipe. Adding boiled eggs not only boosts the protein but also makes it hearty enough to enjoy on its own or sandwiched between slices of bread. Whether you’re looking for a perfect summer picnic dish or a versatile side, this homemade potato salad with eggs will not disappoint....
Mole (MOH-lay) is a Mexican sauce that comes in about as many varieties as there are households in the country. Puebla and Oaxaca are two regions known for their moles with varieties including Verde (green), Negro (black), and Rojo (red). Mole Poblano from Puebla is perhaps the best known with its rusty red sauce enveloping cuts of turkey. Though opinions on this tend to vary, it’s also considered to be Mexico’s national dish....
Like most things in life, the rules of cooking aren’t set in stone, and there are always exceptions. I’ve never been a big fan of certainties, and so for this Tori Soboro Don (そぼろ丼) I’m going to tell you do break the rules and do something unthinkable for a classically trained chef. In most cases, common wisdom dictates that we brown ground meat first. This high heat method of cooking, caramelizes the juices coming out of the meat, increasing the depth of flavor thanks to the Maillard reaction....
“Niku"jaga Without Meat? Nikujaga is a stew that’s typically made with thin cuts of beef simmered together with onions, potatoes, and carrots in a savory-sweet dashi broth. In this Vegan Nikujaga, we’re replacing the “niku”, or meat, with a delicious duo of mushrooms that add a meaty taste and texture to this Japanese classic. “Niku"jaga Without Meat? The History of Nikujaga How do I Make Nikujaga Vegan? 📖 Recipe FAQ Comments The History of Nikujaga Like it’s sibling Japanese Curry Rice , Nikujaga was created to feed a large number of hungry troops....
Whether you’re hosting a game day gathering, heading to a potluck, or throwing a cocktail party, nothing gets the crowd going like a spread of bold, bite-sized snacks. This list of Asian finger food ideas is packed with crunchy, juicy, saucy goodness-from spicy handheld bites to crispy golden treats you can pop in your mouth without missing a beat. No forks, no fuss-just a flavorful adventure your fingers (and friends) will thank you for....
With the mercury falling faster than a drop of rain, I decided to bridge the gap between summer salads and winter braises with this comforting spaghetti and meatballs. The last batch of tomatoes ripened under the waning summer sun sat waiting on my counter, and I couldn’t think of a better use for them than to make a simple tomato sauce to go with these marvelous meatballs. I’ll tell you right now that if you’re looking for a quick pasta dish, this isn’t it....
Mentaiko Bread Spread Although mentaiko is most commonly stuffed into onigiri or served with a bowl of rice in Japan, it’s a flavorful ingredient that can season dishes such as pasta or potato salad. Many bakeries in Japan sell mentaikopan (明太子パン), which is bread that’s been slathered in mentaiko mixed with cheese, butter, or mayonnaise. I’ve taken a slightly different approach for my version by turning this into a spread that doubles as a dip....
Pescado a la Veracruzana or fish in the style of Veracruz is a simple dish that comes together in under 45 minutes and works with almost any type of fish. Despite its uncomplicated preparation it’s one of those perfect dishes that is light, yet full of flavor, while festive enough to serve to dinner guests. The list of ingredients reads more like it originated around the Mediterranean than the Gulf of Mexico, but as the name implies, it’s a regional specialty from the southeastern Mexican state of Veracruz....
Japanese Ponzu Sauce (ポン酢醤油) Ponzu Sauce, or Ponzu Shoyu, is a blend of tangy citrus juices with soy sauce used as a seasoning in Japanese cuisine. Refreshingly tart and loaded with savory umami, this homemade Ponzu sauce recipe has just a hint of balancing sweetness, making it a versatile condiment. Serve it alongside creamy Gomadare as a contrasting dipping sauce for Shabu Shabu; drizzle some on sashimi or sushi, or whisk it together with olive oil to make for a delightfully aromatic salad dressing....
A gossamer structure of vegetables held together with a nearly invisible layer of crisp tempura batter, Kakiagé (かき揚げ) is quite possibly my favorite kind of tempura. With a taste as delicate as its texture, all it needs is a sprinkle of umami rich finishing salt such as mojio or fleur de sel to season it. To the uninitiated a good Kakiagé can be a true revelation on how simple ingredients can be transformed into something magnificent....
Okonomiyaki (お好み焼き) literally means “grilled as you like it” in Japanese. As the name implies, what goes into it and how it’s prepared depends largely on your preferences. That’s why it’s sometimes known as a “Japanese pizza” in the US. In most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together....
Between a hectic work schedule and an unusually warm autumn, a lot of what I’ve been doing recently has been quick and relatively easy. But with a sudden drop in humidity, and a chill that’s settling in for the winter, I found myself with a bit of time and a big desire to tackle a project that I’ve been meaning to do since I shared my Quick Meat Sauce recipe three years ago....
If you’ve ever visited Japan during strawberry season (December through March), you’ll know we take our strawberries pretty seriously-so much so that some prized berries that have been bred for their sweetness, aroma, and vibrant color can fetch a whopping $20 each! During these months, you’ll see these ruby-red beauties featured in everything from chewy strawberry mochi to fluffy Japanese strawberry shortcakes , aka Christmas Cakes. But one of my favorite quick ways to enjoy them is in an Ichigo Sando-a simple yet irresistible sandwich with juicy strawberries nestled in a cloud of silky whipped cream, gently held between two fluffy slices of Japanese milk bread....
Green peanuts are really just fresh raw peanuts straight from the ground (before they’ve been salted, dried or roasted). If you’ve never had a boiled green peanut, they’re closer in spirit to edamame than the dry roasted variety sold by the monocled peanut. They’re not actually green, but the name is a disambiguation for the term “raw peanut” which can include dried roasted peanuts. Honestly, I’m not sure why these things aren’t in the freezer aisle alongside edamame, because they’d be flying off the shelves if they were....
I love cheese, and whether it’s real cheese or cheese flavored things, I find it hard to stop eating them once I start. Cheez-Its (and the Japanese equivalent Cheeza) are a particular weakness of mine, and it’s not a stretch to polish off an entire bag in one sitting. While they’re not quite as junky as some snacks, they’re not exactly wholesome either. This is where I got the unusual idea of making these granola cheese crackers....
Chinese food is something most people order for takeout, but many Chinese restaurant favorites are surprisingly simple to make at home, saving you time and money. I’ve chosen a few of my easy to make Chinese food recipes to help get you started. With clear instructions and a bit of context on the key techniques and ingredients, these Chinese dishes are easy to cook, even if you’re new to them....
