scallions

Twice Cooked Pork (Huí Guō Ròu)

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It’s Cinco de Mayo and you’re probably wondering why I’m sharing a Chinese dish with you on this day that General Ignacio Zaragoza Seguín led a ragtag band of Mexicans to victory against a French force double it’s size. Well, I don’t have a good excuse, but I can tell you that this Huí Guō [...]

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Kimchi

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While most people picture a vermilion hue and fiery heat when the word “kimchi” is thrown out, did you know that kimchi used to be “white” before chili peppers were introduced to Asia from the New World by the Portuguese in the 1600th century? Making kimchi was historically a way for people to preserve vegetables [...]

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Oyakodon

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Oyako donburi (親子丼), which literally means “parent child bowl” is a popular chicken and egg rice bowl in Japan. It’s a simple one bowl meal with flavorful chunks of chicken wrapped in a custardy blanket of eggs, all seasoned with a mild dashi broth that tickles down onto the steamy bed of rice below. At [...]

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Tonjiru

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While most of the world knows Japan for only one soup, there’s more to the Japanese soup repertoire than miso soup. Tonjiru (豚汁), which is also sometimes called Butajiru, literally means “pork soup” and is a mainstay at the dinner table during the frigid months of winter. To make the preparation fast, the pork is [...]

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Shrimp Shumai

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Shumai are a type of Chinese dumpling often associated with Cantonese cuisine. While many in the West have become familiar with it through dim sum (yum cha), it actually exists in many forms throughout China (and the rest of Asia). Steamed or pan fried, partially or fully enveloped in dough, filled with everything from pork [...]

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Wonton Soup

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Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really [...]

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Chicken Ramen

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Since posting my recipe for Tonkotsu ramen two years ago, I’ve been getting requests to make a non-pork version of the rich collagen laden broth. Well… here it is finally! Tori Ramen (鳥ラーメン) is nothing new. People have been using chicken stock to make ramen since the early days of ramen’s popularity in Japan. Sadly, [...]

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Ebi Chili

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Ebi Chili (エビチリ) is a Chinese-style Japanese dish created by Chen Kenmin in the 1950′s. Chen, originally from the Sichuan province in China emigrated to Japan, opening Shisen Hanten (Sichuan Restaurant) in 1958. He later went on to introduce Chinese dishes to households all over Japan through TV appearances on NHK. While there were many [...]

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