Why This Recipe Works? Fresh shiitakes and quinoa create a texture that’s very similar to meat, and by cooking these together with the cabbage first, it not only saves some time, it also infuses the quinoa with tons of flavor. Ingredients rich in amino acids such as shiitake, cabbage, konbu, and sake add a ton of umami to the filling giving these Vegan Gyoza a meaty flavor despite being plant-based. The pleats at the top of a folded Gyoza provide a curve to the potstickers, which helps them stand upright....

Carne Asada, or “roast meat” is a Mexican dish that’s commonly associated with barbecues. The spices used vary by region, but carne asada is almost always made with thin, cheap cuts of beef such as skirt steak or hanger steak. They may not be the most tender cuts, but boy howdy! they sure pack a wallop of flavor. Not only does this Carne Asada do a good job balancing the salt and spices with the fresh tang of limes and cilantro, it’s cheap, and easy to make....

Why This Recipe Works? Mixing the ingredients in a blender avoids lumps while making the process much simpler (for example, you would normally need to sift the matcha). Baking it at a very high temperature ensures you get a dark brown caramelized crust, while the I’ve replaced the flour in the original recipe with matcha, which also makes this gluten-free. Ingredients for Matcha Basque Cheesecake Cream Cheese - Any cream cheese will work for this Matcha Basque Cheesecake, and I’ve done this with Philadelphia before....

This is where Temaki Sushi steps in: all you need to do for hand rolls is make the sushi rice and slice up the fillings. The final assembly is left up to each person and their particular tastes, which is why it makes a popular option for casual get-togethers. Plus, it’s a great way to get conversation going as each guest considers what flavor combinations to explore. Roll Versus Hand Roll Sushi A regular sushi roll or maki sushi is rolled into a cylinder....

Why This Recipe Works? High-quality white chocolate sweetens the latte and adds body to it, making it nice and rich. To get a vibrant green color and taste it’s important to use high-quality matcha. Using a microwave oven to heat the milk, matcha tea, and white chocolate together makes it super easy to make, but you can do it on the stove. Tipping the immersion blender to one side causes the blades to incorporate more air, allowing you to froth the milk....

The creamy, chewy bottom layer is made with shredded coconut and coconut cream. The dried coconut absorbs the liquid in the coconut cream, making it tender, while the cream solidifies in the refrigerator, setting this treat into a sliceable slab of deliciousness. Crowned with a layer of chocolate studded with fragrant toasted almonds, this vegan friendly dessert tastes far more decadent than its plant-based ingredients would suggest. In case you haven’t heard of it, coconut cream is the thick “cream” that floats to the top of a can of coconut milk....

Traditionally made with brisket, the beef is infused with endless umami flavors thanks to the marinade’s magical combination of fish sauce and oyster sauce. In my version, I add garlic and ginger, which cranks up the flavor and renders the beef tender and juicy. After being grilled and sliced, the Crying Tiger Steak is served with a spicy dipping sauce that will set your taste buds ablaze in a parade of textures and tastes, like nutty bits of crunchy toasted rice, umami rich fish sauce, tangy lime juice, fruity tamarind, and fiery chili flakes....

Why This Recipe Works? The umami and depth of good Japanese restaurant curry come from caramelizing onions and other aromatics. I build layers of flavors in this recipe, first by browning the chicken, then caramelizing garlic and ginger before going in with onions and carrots. The characteristic sweetness of Japanese chicken curry is created by adding fruit and sugar in most recipes. In my version, I like to use moderately ripe bananas, which provide a nice sweetness and help thicken the curry sauce....

Moments later I was in a cab being whisked through the streets of Shanghai, headed further and further from the glitzy modern neighborhood I’d become familiar with. Just as I started questioning the wisdom of my inquiry, the driver pulled over and pointed across the street to long lineup of locals along a brick wall. As I crossed the street, the heady aroma of fried dough and caramelized scallions caught my nose and reeled me in....

It soon became a popular, secret menu item that regulars would request, and to make the noodles blend well with the rice, the chef would use his spatulas to chop the noodles up as he stir-fried them with the rice. In my version of this rice ramen noodle recipe I like to use instant ramen because it’s easy to crumble into the perfect lengths, and it doesn’t need to be boiled separately....

While it’s a simple salad to prepare with very few ingredients, here are a few key points that separate a great tabouleh from a bowl of rabbit food. It’s worth noting that cucumber is not a traditional addition to Tabouleh, however I like the texture it adds. If you want to make a more traditional Tabouleh, just omit the cucumbers. Tabouleh tastes great the day it’s made, but I think it’s even the better the next day....

Why This Recipe Works? Seasoning the taco meat with ketchup, sake, and soy sauce creates a savory-sweet balance that pairs well with plain white rice. Leaving the taco meat a little saucy allows the juices to percolate down into the rice. Layering the meat on the rice seasons the rice, and layering the cheese on the meat allows the cheese to melt. Putting the lettuce around the edges of the plate keeps it from wilting....

Why This Recipe Works? Because the filling needs to season the rice around it, the filling should be well seasoned and on the salty side. The mixture of Japanese-style mayonnaise and soy sauce is what gives tuna mayo it’s trademark flavor. Onigiri should stick together, but they are meant to be light and fluffy, so it’s essential not to over squeeze them, or they will turn into a dense, heavy ball like mochi....

For those of you that aren’t familiar with Wagyu beef, the term refers to several breeds of cattle that tend to have an obscene amount of fat marbled into the meat. The marbling is further coaxed along with special feed and other things like beer and regular massages. Yes, you read that right, they actually booze up the bovines and hire big burly masseuses to give the cows a daily rub-down....

Ingredients for Green Curry Chicken Green Curry Paste Green curry paste is a blend of chilies, spices, herbs and aromatic that gives the curry it’s dominant flavor as well is its color. It’s made by pounding the ingredients together in a mortar and pestle until it forms a smooth paste. You can find it canned or jarred in the ethnic aisle of most grocery stores, but if you have access to the fresh ingredients, I recommend making your own curry paste....

Why This Recipe Works? Authentic katsu sauce has a balance of sweet, savory, tangy, and spicy notes, and this easy tonkatsu sauce recipe achieves this balance using a combination of high-quality ingredients you probably already have in your pantry. A small amount of curry powder contributes kakushiaji (literally “hidden taste”) to this delicious katsu sauce. It’s not enough to make the sauce taste like curry, but it adds a wonderful savory aroma....

As someone who can’t put down a stack of pancakes without some ham, bacon or sausage to disrupt the sweet monotony, I love contrasts in food. While a delicious aroma or stunning presentation may entice you to take the first bite of something, it’s the contrasts that keep you going back for a second and third bite. That’s why the Monte Cristo is one of my favorite sandwiches. With ham, turkey and Emmentaler(swiss) sandwiched between two slabs of french toast dusted with powdered sugar, the sandwich is then slathered with strawberry jam before getting stuffed into your mouth....

Karasumi is the Japanese equivalent of Bottarga. It’s made by curing the roe sac of mullet in salt over the span of a couple weeks. This dries out the roe, intensifying it’s flavors while preserving it. Back in the day, it was even thought of as poor man’s caviar. Once cured, it’s briny and full of umami, with a waxy texture that clings to your teeth. Karasumi makes for a terrific canape and is consumed around the world with various accompaniments such as olive oil, garlic, and lemon....

Why This Recipe Works Using cake flour keeps the Sata Andagi pillowy and tender on the inside. Frying them at a relatively low temperature allows the exterior to crisp up like a shortbread cookie, setting them apart from regular donuts. Kokutou (black sugar) imparts an irresistible sweet yet earthy flavor to the doughnuts. Ingredients for Sata Andagi Flour - To get a tender, pillowy texture inside the Sata Andagi, use low-protein flour such as cake flour or Japanese hakurikiko (薄力粉) is essential....

In fact, it’s become such a part of Japanese food lore, Spaghetti Napolitan has been featured in episodes of Midnight Diner and Food Wars. That’s probably why I’ve gotten so many requests for my Napolitan recipe. Every version of this dish I’ve had before has had too much sugar added, making them too sweet for my tastes. I’ve eliminated the added sugar for my version, as the ketchup has plenty of sweetness on its own....