Why This Recipe Works? The chicken tenders are tender, juicy, and flavorful because they’re gently poached in well-salted water. The key to making any salad enjoyable is to include a variety of textures and tastes. This salad has enough variation, so you get a different combo of the three in every bite. The dressing has a tantalizing balance of spicy ginger and mustard balanced out with sweet orange juice and hoisin sauce which makes it both refreshing and comforting....

Why this Recipe Works Fried rice should be fluffy and flaky, not dense and mushy. To achieve this, I use leftover rice that’s been in the fridge for at least a day and then coat the rice with sesame oil. This not only infuses it with flavor, but it also separates the individual grains so you can stir-fry the rice. Good fried rice should also have some Maillard browning on each grain of rice....

It’s an easy, delicious recipe for homemade orange chicken that creates a fragrant, refreshing dish that perfectly balances tangy, sweet, and savory tastes with a contrast of sticky and crispy textures. Whether you’re a fan of the Panda Express original or Costco orange chicken, these tricks bring the Chinese takeout experience home in a matter of minutes, making it perfect for a weeknight dinner. Orange Chicken Ingredients Boneless skin-on chicken thigh - This is my preferred cut for this orange chicken recipe, as they remain tender and juicy after cooking....

To help you get the picture, let me start by sharing my mental dialog as I devour a normal batch of spinach dip at a party: Bite 1: “OMG!!! This is A-M-A-Z-I-N-G!!!!” Bites 2-5: “Ohhh… I reaalllly shouldn’t… but I can’t help myself” Bites 6-10: “Now I’m thirsty, let me wash it down with a giant red Solo cup of soda.” Bites 11-∞:“It’s gone and I ate most of it… What have I done… How could I have been so weeeak…” Perhaps you can relate?...

Why This Recipe Works? Chicken breast meat works better for bento because it does not get tough when served at room temperature. Cutting the breast meat against the grain and marinating it with ginger provides mechanical and enzymatic tenderization benefits. The potato starch in the marinade helps lock in the juices while allowing the teriyaki glaze to adhere to the chicken. Packing the bento with a variety of colors not only makes it look nice but also ensures you get a wide variety of nutrients....

As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what meals were like on the other side when I’d hang out at a friends house. Forbidden treats like Twinkies and Cheetoh’s would would come out, and the twelve year old version of me was always a bit envious....

For this easy Soba Noodle Salad recipe, I’ve tossed the noodles with a light and nutty sesame dressing, making this a refreshing plant-based option for a hot summer day. To make this noodle salad keep your hunger in check, I’ve loaded it up with meaty pan-fried tofu, shiitake mushrooms, and a handful of shelled edamame. Why This Recipe Works? Adding edamame and tofu to this cold noodle salad bulks it up with protein which makes it a satisfying meal that won’t leave you feeling hungry....

Why This Recipe Works? This recipe captures the full spectrum of sesame flavor by combing 3 forms of sesame (toasted sesame seeds, tahini, and toasted sesame oil). Grinding katsuobushi into a powder is a shortcut that avoids having to make dashi stock. That being said, if you already have dashi on hand, you skip the katsuobushi and use the dashi instead of water. The sauce is on the thick side, making it incredibly well suited for enrobing foods such as Shabu Shabu as you dip them into the sauce....

If you’ve never had one before, slow cooking an egg creates something magical from a mundane egg. It’s cooked in its shell, much like a boiled egg but that’s about where the similarities end. When you crack it open, it slips out with a white that has the texture of a thin custard and a If you’ve never had one before, slow cooking an egg creates something magical from a mundane egg....

Like many dishes in the Chinese culinary repertoire, Bàng Bàng Jī has ricocheted around the world being reinterpreted to suit local tastes. In Japan, it’s known as banbanji (バンバンジー), and they’ve turned it into a salad, including cucumbers, and sometimes even tomatoes. Because the Japanese can’t take a lot of heat, the amount of chili has been toned down, with the focus shifted towards the sesame flavor, giving the sauce a creamy nuttiness....

That’s probably why comedian Nigel Ng’s character “Uncle Roger” had a field day with the BBC’s version of Egg Fried Rice. You can check out the link for the video, but it’s a textbook example of how not to make fried rice. So what’s the proper way to do it? Keep reading to find out! Why This Recipe Works? By using leftover rice, the starch has had a chance to retrograde, which makes it dry and crumbly....

Why This Recipe Works? The defining feature of sushi is seasoned sushi rice, which is the most important part of making any roll. This includes the type of rice and how it’s prepared. The combination of savory crab, creamy avocado, and crunchy cucumbers provides the perfect balance of taste and texture for this sushi roll. A light sprinkle of toasted sesame seeds adds a nutty flavor and an additional layer of texture....

Japanese curry powder is a unique blend of South Asian and East Asian spices with Western herbs, giving Japanese curry its trademark flavor, tailored to Japanese tastes. It’s a pantry staple of Japanese home cooking. S&B curry powder, made by S&B Foods, is the most common brand found outside of Japan. Still, its availability is generally limited to Japanese supermarkets, so I’ve been working on my own blend for over a decade....

Tender chicken breast and savory mushrooms get stir-fried with a colorful assortment of vegetables, and seasoned with Shaoxing wine and oyster sauce. It’s an easy dish that you can put together in about fifteen minutes at home. Despite its relative simplicity, a few techniques can make the difference between a fresh, vibrant stir-fry with juicy chicken and crisp veggies, and a soggy, bland mess. Here are all my secrets to making the best version of this classic stir-fry....

It’s also the headline dish of season 1, episode 3 of Midnight Diner: Tokyo Stories, but the dish featured in Midnight Diner is significantly different from the original. The Master himself says the sauce is light and might not satisfy someone who’s had the original. Having tried it both ways, I can tell you that the Yokkaichi original is leagues better than the one featured in the show. Why This Recipe Works Using a well-marbled cut of pork, such as a boneless rib chop, and then cutting any connective tissue ensures your Tonteki turns out juicy and tender....

And while yakitori shops these days can be sleek, spendy affairs, complete with their prix fixe menus, wine lists, and diners clad all in black, it wasn’t long ago that yakitori was a street food enjoyed by sweaty businessmen in ill-fitting suits, in cramped smoky stalls under elevated train tracks. Reaching further back, there are written records of grilled poultry dating back over 900 years. Given its age and Japan’s aversion to waste, it’s unsurprising that every part of the chicken is used....

Those clams are known as Asari in Japan, but thanks to the popularity of Japanese oysters, they were introduced to the West Coast of the US, and are commonly known as Manila clams in grocery stores. They have a wonderful briny flavor different from other varieties of clams, which makes for a soup that’s a refreshing change from your usual bonito and konbu-based miso soup. It’s also easier to make than most miso soups because there’s no need to make dashi first....

I think the biggest issue for me is that most Chicken Parm recipes have you douse the crisp fried chicken with sauce before covering it with cheese and then baking it. Maybe it’s just me, but it seems a little silly to fry something to get it crisp, only to cover it with liquid and make it soggy. It’s with that in mind that I set out to make the best Chicken Parmigiana ever!...

Before you go making faces wondering if I’ve lost my mind, rest assured that I haven’t just dumped blue dye into regular mashed potatoes. These blue mashed potatoes are essentially Colcannon, except instead of using regular cabbage, I’ve used red cabbage. The cabbage is cooked in milk to extract its color. Then the colored milk and cooked cabbage are mixed together with the potatoes after they’ve been mashed. “But isn’t red cabbage magenta in color” you say?...

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, it just doesn’t get as much respect as its unctuous porcine cousin. It probably has to do with the fact that chicken contains a lot less marrow fat than pork, so it’s almost impossible to get the same richness in the soup. That’s why chicken stock is often used in lighter styles of ramen such as shoyu (soy sauce) or shio (salt) But getting a rich stock isn’t totally impossible....