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Entries tagged with 'Japanese'

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Serious Eats J. Kenji López-Alt 10 comments

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. More

Pan-Fried Vegetable Dumplings

Serious Eats Shao Z. 8 comments

Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan. More

Japanese Curry Rice With Hanger Steak

Serious Eats Nick Kindelsperger 6 comments

No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country. More

Okonomiyaki (Japanese Cabbage Pancakes)

Serious Eats Sydney Oland 7 comments

Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition. More

Yaki Udon With Shrimp

Serious Eats Nick Kindelsperger 1 comment

Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable when sautéed. More

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

Kamo Nanban Soba From 'Japanese Soul Cooking'

Serious Eats Kate Williams 6 comments

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Serious Eats Kate Williams 3 comments

This classic Japanese dish of chicken cooked with egg is at once delicate and comforting. More

Osaka-Style Okonomiyaki From 'Japanese Soul Cooking'

Serious Eats Kate Williams 1 comment

Okonomiyaki are Japanese pancakes, but they're nothing like American flapjacks. Think scallion pancakes, but add cabbage, pork, bonito, nori, fried eggs, and even mayonnaise. The name, loosely translated, means "what you like, cooked," so expect anything and everything when you hear "okonomiyaki." 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

Vegetable Tempura From 'Japanese Soul Cooking'

Serious Eats Kate Williams 4 comments

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Homemade Rayu From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Use this Japanese chili oil from Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, in a dipping sauce for their classic pork gyoza. More

Classic Pork Gyoza From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. More

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

Serious Eats Shao Z. Post a comment

Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend. More

Turkey Paitan Ramen With Crispy Turkey and Soft Cooked Egg

Serious Eats J. Kenji López-Alt 6 comments

A rich and creamy turkey broth flavored with miso and sesame with crispy braised turkey meat, a soft boiled egg, and Brussels sprouts leaves. More

Soba Noodle Soup with Chicken, Tofu, and Bok Choy

Serious Eats Lauren Rothman 3 comments

If the pairing of tofu and meat seems incongruous to you, then you've probably missed out on many of the best dishes that Asian cuisines have to offer. More

Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers

Serious Eats J. Kenji López-Alt 12 comments

Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade. More

Chicken Ramen

Serious Eats Yvonne Ruperti 5 comments

This pork-free version of ramen is the most satisfying chicken soup you'll ever have. For a full bodied stock use collagen-rich chicken wings and feet. More

Quick-Pickled Cucumbers with Rice Vinegar

Serious Eats J. Kenji López-Alt 4 comments

A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns. More

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