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Entries tagged with 'soy sauce'

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Soy-Glazed Roast Chicken

Serious Eats Jennifer Olvera 6 comments

Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad. 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

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

Braised Eggplant with Garlic and Basil

Serious Eats Cathy Erway 6 comments

Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish. More

Grilled Corn with Garlic and Ginger Soy-Butter

Serious Eats J. Kenji López-Alt 10 comments

Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend. More

Classic Chicken Adobo from 'The Adobo Road Cookbook'

Serious Eats Kate Williams 4 comments

Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. More

Thai-Style Sweet and Sour Steamed Fish

Serious Eats Leela Punyaratabandhu 4 comments

I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes. More

Sesame Seared Tuna with Soy Lime Noodles

Serious Eats Kerry Saretsky 1 comment

Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it! More

Braised Baby Bok Choy with Garlic, Ginger, and Soy

Serious Eats Lauren Rothman 10 comments

Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze. More

Grilled Bok Choy with Sweet Soy Glaze

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer 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... More

Sauced: Char Siu Sauce

Serious Eats Joshua Bousel 6 comments

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More

Dinner Tonight: Cold Soba Salad with Peppers and Ponzu Dressing

Serious Eats Nick Kindelsperger 8 comments

I don't always have the best luck with cold soba. At its worst, the soba comes out gummy and water-logged. The key is to start with a very simple dish like this one. The soba is boiled, drained in a colander, then rinsed under cold water. Just make sure to let it drain again after the rinse—this solved most of my issues. Some sauteed shrimp or tofu would help bulk this out if you were really hungry, but it's absolutely perfect for those in need of a light summer meal. More

Steakhouse-Style Grilled Marinated Flank Steak

Serious Eats J. Kenji López-Alt 2 comments

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

Healthy & Delicious: Asparagus Shandong-Style

Serious Eats Kristen Swensson Sturt 8 comments

Asparagus season is upon us, my friends. And to celebrate its arrival—along with that of budding blossoms, torrential rain, and allergies that just won't quit—a quick, simple, crazy-healthy recipe is in order. More

Scooped: Duck Fat Caramel Soy Sauce Ice Cream

Serious Eats Max Falkowitz 8 comments

If this sounds like something up your alley, you can look forward to what may be the richest caramel you will ever eat. Besides adding complex flavor, the duck fat lets the caramel linger on the tongue long after the ice cream is gone. Soy sauce works surprisingly well with caramel, drawing out its buttery qualities. More

Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup

Serious Eats Phoebe Lapine and Cara Eisenpress 4 comments

Last fall, during the first bout of cold weather the season had to offer, Cara wrote about this Asian Noodle Soup. It was chicken-free and packed with good veggies—cabbage, carrot, peppers—and fresh cilantro. But should we call it Asian? That was a heated point of contention. More

Mapo Liver

Serious Eats Chichi Wang 2 comments

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

Chinese Boiled Peanuts

Serious Eats Chichi Wang 2 comments
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