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Kaeshi From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Kaeshi is used as a flavoring for soba broth. Use it in Tadashi Ono and Harris Salat's Kamo Nanban Soba from their new cookbook, Japanese Soul Cooking. More

Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking. More

Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

Serious Eats J. Kenji López-Alt 4 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Tiki-Style Beef Teriyaki Skewers

Serious Eats J. Kenji López-Alt 9 comments

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.... More

Creamy Tofu Sauce

Serious Eats Chichi Wang Post a comment

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh... More

Tofu Cheese

Serious Eats Chichi Wang 1 comment

Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh.... More

Dinner Tonight: Roasted Rice Cake

Serious Eats Nick Kindelsperger 7 comments

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More

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