soy sauce

Twice Cooked Pork (Huí Guō Ròu)

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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Tuna Tartare with Yuzu Gelée

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This tuna tartare is easy to make and makes for an impressive first course for a dinner party. With a flavorful layer of tuna marinated in olive oil, soy sauce and chives, a layer of creamy avocado, and a magical gelée made with with yuzu infused dashi, it’s as visually stunning as it is orally [...]

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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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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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Kenchinjiru

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When people think about Japanese soups, miso soup is about the only one that comes to mind for most. But with harsh winters and rampant poverty only a few generations ago, there’s a rich culinary history of soups and stews in Japan. For vegans that are dismayed to find out that many Japanese soups contain [...]

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Easy Chicken Teriyaki (Pan-fried)

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If you’ve been following this blog for long, you probably remember that I’ve posted about chicken teriyaki before. It was a grilled preparation that involved brining, grilling and basting the chicken, and while delicious, it’s a fair amount of work. While teriyaki may have originally been a grilled dish, these days in Japan, the chicken [...]

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Korean Fried Chicken (Yangnyeom Chikin)

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My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was an epiphany not just because it was delectable, but because it was the first time that it had occurred to me that KFC could stand for something other than Kentucky Fried Chicken. Since then, I’ve gone [...]

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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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