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.
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Entries tagged with 'Japanese'
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.
Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan.
No, this is not beef stew. This is actually Japanese curry, which is actually quite popular in that country.
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.
Though I most often picture udon swimming in huge bowls of broth, the thick Japanese noodles are just as comfortable when sautéed.
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.
This classic Japanese dish of chicken cooked with egg is at once delicate and comforting.
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."
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.
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.
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.
A rich and creamy turkey broth flavored with miso and sesame with crispy braised turkey meat, a soft boiled egg, and Brussels sprouts leaves.
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.
Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
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.
A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.