Appetizers and Hors d'Oeuvres The Best Japanese Pork and Cabbage Dumplings (Gyoza) J. Kenji López-Alt
Beef Gyudon (Japanese Simmered Beef and Rice Bowls) One pot and 20 minutes for this Japanese fast-food classic. J. Kenji López-Alt
Carrot Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard. Shao Z.
Beef Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles These burgers strike a sweet-savory balance that's hard to resist. Daniel Gritzer
Appetizers and Hors d'Oeuvres The Food Lab: Tempura Vegetables and/or Shrimp Fry your way to crisp, lacy, pale blond tempura. J. Kenji López-Alt
Dairy-Free This Eggplant Rice Bowl Is Sweet, Savory, and Completely Vegetarian A 100% vegetarian meal in a (rice) bowl. Sho Spaeth
Japanese Ohitashi (Japanese Blanched Greens With Savory Broth) A savory bath for your green vegetables. Daniel Gritzer
Bacon Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze The flavors of smoke and earth. J. Kenji López-Alt
Beans and Pulses This Creamy Double-Bean Mazemen Is the Perfect Vehicle for Leftovers Ramen shows the way to use up those dried beans. Sho Spaeth
Dairy-Free Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing Light, satisfying, and ready in just 30 minutes. Yasmin Fahr
Christmas Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Tender roasted squash gets a healthy dose of the Japanese seven spice blend (and butter). Shao Z.
Cabbage Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles. J. Kenji López-Alt
Eggplant Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger A simple but elegant side dish of smoky eggplant. Sho Spaeth
Appetizers and Hors d'Oeuvres The Best Japanese Pork and Cabbage Dumplings (Gyoza) J. Kenji López-Alt
Beef Gyudon (Japanese Simmered Beef and Rice Bowls) One pot and 20 minutes for this Japanese fast-food classic. J. Kenji López-Alt
Carrot Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard. Shao Z.
Beef Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles These burgers strike a sweet-savory balance that's hard to resist. Daniel Gritzer
Appetizers and Hors d'Oeuvres The Food Lab: Tempura Vegetables and/or Shrimp Fry your way to crisp, lacy, pale blond tempura. J. Kenji López-Alt
Dairy-Free This Eggplant Rice Bowl Is Sweet, Savory, and Completely Vegetarian A 100% vegetarian meal in a (rice) bowl. Sho Spaeth
Japanese Ohitashi (Japanese Blanched Greens With Savory Broth) A savory bath for your green vegetables. Daniel Gritzer
Bacon Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze The flavors of smoke and earth. J. Kenji López-Alt
Beans and Pulses This Creamy Double-Bean Mazemen Is the Perfect Vehicle for Leftovers Ramen shows the way to use up those dried beans. Sho Spaeth
Dairy-Free Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing Light, satisfying, and ready in just 30 minutes. Yasmin Fahr
Christmas Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Tender roasted squash gets a healthy dose of the Japanese seven spice blend (and butter). Shao Z.
Cabbage Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles. J. Kenji López-Alt
Eggplant Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger A simple but elegant side dish of smoky eggplant. Sho Spaeth
