If I’m being perfectly honest, I can’t say I’ve ever been too fond of green peas. Undercook them, and the membranes holding the peas together, tend to be tough and leave little bits of popcorn-like skin in your mouth. Overcook them, and they turn a drab green taking on a funky smell. But if you leave texture aside, I love the taste of green peas. At their best, they are sweet and creamy with just a hint of verdant bitterness....
By the way, I often see it miswritten as guydon or gyu don, but the correct spelling and pronunciation is gyudon. My Gyudon recipe is based on the style popularized by Yoshinoya, with tender, flavorful beef and sweet onions cooked in a savory sweet sauce, which percolates down into the rice underneath. It comes together in minutes, making it the perfect weekday lunch. Why This Gyudon Recipe Works? A cut of beef with a good amount of fat is the key to a flavorful beef bowl....
7-Eleven Egg Sandwich 7-Eleven is the largest convenience store chain in Japan, and their egg salad sandwich reflects their status as it is the largest, heaviest, and most expensive of the bunch, and it comes in at 340 calories. Lawson Egg Sandwich Lawson is the third-largest convenience store chain in Japan, and their egg sandwich has the most carbs, thanks to the special bread it uses that’s 30% thicker than the other two sandwiches....
Why This Recipe Works? Marinating the breast tenders in ginger, sake, and soy sauce makes them plump and tender and infuses them with loads of extra flavor. Frying the panko tenders at a higher temperature allows you to brown the crust without overcooking the delicate breast meat. The fluffy panko breadcrumbs give the tenders a crispy texture, and the breaded shell stays crisp longer than a starch or flour coating, which makes it well-suited for packing into bento box lunches....
Why This Recipe Works? Toasting the bread with the butter on top makes it easier to spread and leaves the center of the bread tender while the edges crisp up. Sprinkling a little flakey sea salt onto the anko balances out the sweetness of the red beans while drawing out the umami from the butter. Ingredients for Ogura Toast Bread - It’s best to use thick-cut Japanese shokupan (a.k.a. Japanese milk bread) for Ogura Toast, but other types of white bread will work....
In the US, Arrabbiata sauce is often made with “crushed red pepper”, which is usually made by crushing whole cayenne peppers. The inclusion of the capsaicin-laden membranes connecting the seeds to the pod make the flakes very spicy. This means that if you added enough chili pepper flakes to the sauce to make it an angry red, it would end up face-meltingly spicy. That’s why I decided the choice of chili peppers for this classic pasta sauce needed a bit of rethinking....
The gelée has just enough gelatin to thicken the dashi into a sauce that will stay put. When you take a bite, the heat of your mouth instantly melts the dashi turning it into a pool of flavor with a vibrant flourish of yuzu and smoky umami from the dashi. Despite looking complicated, the preparation is fairly simple. The keys to being successful are the quality of your dashi and the fish....
The irony is, like many famous Japanese dishes, Chicken Nanban has foreign roots. According to the creator, it was inspired by a dish called Nanbanzuké, which is made with fried fish and onions soaked in a sweet vinegar sauce. If you think that this sounds a lot like escabeche, you’d be right. The Portuguese brought Peixe Frito de Escabeche to Japan in the mid 17th century along with other fried dishes such as Peixinhos Da Horta (better known as Tempura)....
I’ve tried making Key Lime Pie a number of times since then, but I’ve never been able to do that taste memory justice. Traditional Key Lime Pies are made with sweetened condensed milk, egg yolks, and lime juice, but because eating uncooked eggs is unwise, most recipes these days call for them to be baked in the oven. This not only renders the custard much firmer, the heat takes the fresh edge off of the lime juice....
Labels like dairy-free, gluten-free, and vegan are often synonymous with flavor-free, insipid, and dull; but it doesn’t have to be that way. I’m not vegan and don’t have any dietary restrictions, so if I’m going to do plant-based, it’s gotta be something that tastes as good as (if not better than) the original. This Broccoli Cheese Soup comes together in about 15 minutes, and yet it’s just as rich, creamy, and soul-satisfyingly delicious as one made with an artery-clogging dose of dairy....
While many of you may know it for the beer, Sapporo, the capital of Hokkaido is famous for being the home of miso ramen. With a rich pork base, seasoned with umami-rich miso, and noodles that are thick and curly, the style of ramen is perfect for the long snowy season and bone-chilling sub zero temperatures. Nissin RAOH Umami Miso Ramen is loaded with the wonderful earthy flavor of miso and comes with broad noodles typical of a Hokkaido-style ramen....
Why This Recipe Works? Separating the kimchi from its juices by squeezing it allows you to saute it. This gives the soup a ton more flavor than just boiling them together. Marinating the pork with garlic, ginger, and soy sauce before stir-frying ensures you get some nice browning on the outside of the pork, building another layer of flavor. Reheating pre-cooked udon noodles in the soup infuses them with loads of kimchi flavor....
Kimchijeon (김치전) is one of my favorite variants. When prepared well, it’s made almost entirely of kimchi, with some onions for flavor and a small amount of flour and egg to hold it all together. Although kimchi is full of flavor to begin with, when you brown it in a pan like this, it takes it to a whole new level of deliciousness with an earthy complexity and mellow sweetness....
Lomo Saltado, a beef stir-fry, is perhaps the most famous Peruvian dish representing the genre and the name literally translates to “jumped loin.” “Lomo,” or loin, is a reference to the cut of meat that’s typically used. “Saltado,” on the other hand is a reference to the cooking technique, as stir-frying involves “jumping” the ingredients around the pan. With regional as well as household variations there are as many recipes for this dish as there are cooks who make it....
Although I’m usually not a fan of cooking vegetables to death, Romano beans can be a bit tougher than other varieties of green beans. That’s why they’re perfect for Loubieh Bi Zeit. By frying them in olive oil first before braising them with spices and tomatoes, they end up with a creamy texture that will fill your mouth with flavor with each bite. The sweet sun-ripened flavors of the tomatoes, play the perfect counterpoint to the verdant flavor of the green beans, while the flavorful onions and garlic synergize with other ingredients to create a simple summer side with unbeatable flavor....
Palak Paneer (a.k.a. Saag Paneer) is no exception, and although the curry is largely comprised of puréed spinach and a mild cheese, it manages to eke out a monstrous amount of flavor from the rest of the ingredients. While the original isn’t fully plant-based due to the cheese and addition of cream at the end, it’s fairly easy to take this dish the last step from vegetarian to vegan by making a few minor changes....
The Flavors The complex flavors of Beef Rendang unfold in layers, like a stick of Willy Wonka’s three-course-dinner chewing gum. First, there are the zingy flavors of lemongrass, lime leaves, and ginger, then comes the savory beef along with a torrent of chili, and finally, as you continue to chew, you start tasting the creamy coconut milk towards the back of your tongue. How to Make Beef Rendang Throughout the cooking lesson, Judy hammered home two things: 1) Rendang is not Rendang if it has a sauce 2) Rendang always tastes better the next day....
I have an awesome Beef Rendang recipe I learned from a local. The balance and depth of flavors of rendang is really remarkable considering it doesn’t contain all that many ingredients, but it does have one major drawback: it literally takes hours to make. I wanted to see if I could make a rendang with as much flavor as the original, that comes together faster, and with fewer steps. The first thing I did was swap chicken in for beef, as chicken will become fork-tender much faster than any other meat....
I love bread puddings because they use up stale bread and are ridiculously simple to prepare. Depending on what you put into them they’re versatile enough to make the transition from dessert to dinner side dish. I’ve even been known to serve a savory bread pudding for brunch. But I’ve never done breakfast bread pudding, an oversight I knew I’d have to correct the moment it registered. Gears set in motion, I started to contemplate what a breakfast bread pudding would be like?...
Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender. If you’re thinking the name sounds an awful lot like the Chinese barbecued pork dish Char Siu, you’d be right, because at some point in the past, they were one and the same....
