Lo Mein is versatile and easy to make. Make extra for a quick and tasty lunch of leftovers. This recipe calls for mirin, but if you don’t have it on hand you may use dry sherry, sweet Marsala wine, dry white wine, or rice vinegar. If you’re using white wine or rice vinegar you’ll need to add 1/2 teaspoon of sugar for every tablespoon that you use.
This popular Asian dish features dough that’s fried until golden brown with every slice full of flaky, crispy goodness.
This salad is as tasty as it is colorful!
Sambal is a fiery chili paste typically made from a mixture of a variety of chili peppers with additional flavorful ingredients. You can find sambal paste in the Asian section of your grocer. Add a kick to your vegetables and make my Sambal Sauce Green Beans this weekend.
Deli roast beef makes this salad super fast and easy. Ask for it to be sliced a little thicker, which allows it to hold up well in the salad. Leftover steak, chicken, salmon, or shrimp work equally well. The dressing can be made ahead of time and doubled or tripled to make future salad prep even faster. Fish sauce is a salty Asian condiment available in larger grocery stores, gourmet stores, and international markets.
These savory pancakes are incredibly versatile. Serve as a snack, or make them as Asian inspired wraps for chicken or pork.
The wonderful thing about a stir fry is that you can substitute the vegetables you like most.
Why do we love teriyaki so much? Because when the salt-sugar-umami stars align, the result is a flavor sensation that no one can possibly resist. Forge that bottled corn syrup stuff and make your own teriyaki with only three ingredients (soy sauce, mirin, and sake).
I love the clean flavor and polished texture of white rice. In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse. Add just about anything to a bowl of rice and you’ve got dinner. Don’t think of it as a throwaway fill-you-up starch. Properly cooked rice is a study in subtlety and texture, to be mixed and matched at will.