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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

Ramen with Chashu Pork from 'Hiroko's American Kitchen'

Serious Eats Kate Williams Post a comment

Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot. More

Dinner Tonight: Niku Udon

Serious Eats Nick Kindelsperger 10 comments

I'm absolutely stunned by this recipe from Takashi's Noodles by Takashi Yagihashi. This beef-topped udon dish is complex and slightly rich, with just a tinge of sweetness in each spoonful. The thinly sliced beef cooks in seconds, and the tofu and scallions need all of a minute before they're ready to go. It's so good I've made it twice in the past 24 hours. More

Cook the Book: Raw Scallops with Green Apple and Dashi

Serious Eats Caroline Russock 1 comment

Green apples, raw scallops, poppy seeds, and dashi might seem like unlikely partners but when the elements come together the flavors make prefect sense. The sweet scallops play off of the dashi's umami and the apples lend a bit of tart sweetness and crunch. More

Simmered Soybeans (Nimame)

Serious Eats Chichi Wang 3 comments

These little soybeans can be soaked overnight, then stewed in dashi, sugar, mirin, and soy sauce. Tiny squares of kelp are simmered alongside the soybeans for an extra boost of umami flavor. It's a simple but utterly delicious dish. More

Seriously Asian: Scrambled Tofu

Serious Eats Chichi Wang 8 comments

"The meal satisfies meat devotees and tofu lovers alike." [Photographs: Chichi Wang] Previously Steamed Chocolate Cake » All Seriously Asian recipes » Wondering what to do with all those leftover birds from the holidays? Roast any ham hocks with the... More

Seriously Asian: A Guide to Dashi

Serious Eats Chichi Wang 3 comments

"A recipe for dashi can be as simple as water and kelp, but adding bonito makes the dashi more complex and complete." Kelp in a pot. [Photographs: Chichi Wang] In Japanese cuisine, all roads lead back to dashi, the base... More

The Nasty Bits: Dashi-Simmered Eel

Serious Eats Chichi Wang 16 comments

[Photograph: Chichi Wang] This week, The Nasty Bits leaves the world of bones and innards and treks to the other side of nasty. Generally, this series chronicles the unconventional parts of conventionally eaten animals, but what if we examined entire... More

Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe)

Serious Eats Tam Ngo 2 comments

[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska... More

Seriously Asian: Hooked on Udon

Serious Eats Chichi Wang 27 comments

"Finally, these were the noodles of my dreams, noodles with the kind of the flexible yet creamy strands that I had only ever tasted with homemade Italian pasta." Note: Every week, SE intern Chichi Wang will be discussing some aspect... More

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