Japanese konbini fried chicken: boneless thigh marinated with soy, garlic, and ginger, then double-fried for an irregular, shatteringly crisp crust. You spot the heated display case before you have even decided to buy anything. Famichiki comes out of its yellow-and-white sleeve still piping hot; the jagged crust crackles under your […]
What is shrimp tempura? Shrimp tempura is one of the most popular Japanese dishes, made using the tempura frying technique. It’s hard not to love these light, crispy, flavorful shrimp fritters. It’s usually served with sweet-and-sour sauce, soy sauce mixed with miso paste, or tonkatsu sauce. Once you’ve made it […]
Learn how to make pad see ew, a delicious stir-fry of wide rice noodles with beef, Chinese broccoli, and a rich, savory sauce Pad see ew (ผัดซีอิ๊ว), one of the most iconic dishes in Thai street food, stands out for its irresistible combination of extra-wide rice noodles, tender beef, and […]
Origins of Tjap Tjoy Tjap Tjoy is a fascinating variation on the famous Chinese dish Chop Suey, a dish that has captured the imagination of food lovers around the world. Although Chop Suey is widely recognized as a Chinese-American dish, Tjap Tjoy has carved out an identity of its own, […]
This hugely popular Thai dish goes by many names: Pad Gra Prow, Pad Ga Pao, and more. “Pad Gra Prow” is phonetically the closest spelling, but it seems to be the least common one, since many Thai speakers would misread it at first glance ! Whatever you call it, all of […]
What is Chinese hot pot? Chinese hot pot, often referred to simply as hot pot, is a traditional meal from China. In Mandarin, it is called Huo Guo (火锅), which literally means “fire pot.” This iconic dish is a staple of Chinese cuisine and is best known for its wonderfully […]
The classic Korean beef rib soup, slowly simmered into a clear, golden, deeply flavorful broth. A steaming bowl arrives trailing wisps of vapor. The broth is golden, almost transparent, and the meaty ribs give way under the chopsticks. It smells of long-simmered bones and sweet radish. Served piping hot, this […]
A specialty from Kagoshima: Japanese rice cooked with cubes of floury sweet potato, finished simply with a pinch of salt and black sesame. The evenings are turning cooler, and a bowl of still-steaming rice, studded with golden cubes of sweet potato, is enough to warm the whole table. The aroma […]
A Korean stew of ultra-soft tofu in a broth flavored with gochugaru, seafood, and garlic. A ttukbaegi arrives at the table still furiously bubbling. Its red broth, shimmering with gochugaru chili oil, carries aromas of garlic, briny seafood, and a hint of sesame. Beneath the surface, the sundubu breaks into […]
A crisp yet tender Korean pancake packed with seafood and scallions, served piping hot with a tangy soy-vinegar sauce. The sound of rain starts in the skillet before it ever reaches the window: the oil crackles, the batter quivers, the scallions soften and release a fresh, mellow, almost sweet aroma. […]
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