Category: Uncategorized
-
Mochi Chicken
Mochi Chicken is a fusion of chewy and savory flavors that combines tender pieces of chicken with a coating made from mochi or sweet rice flour. Unlike traditional fried chicken, mochi chicken is coated with glutinous rice flour, which gives it a unique, slightly sticky texture when cooked. The rice flour coating creates a thin, crispy shell… Read more
-
Spicy Peanut Beef Lettuce Wraps with Bang Bang Sauce
My Spicy Peanut Beef Lettuce Wraps with Bang Bang Sauce are a vibrant, flavorful dish that offers a delightful balance of heat, crunch, and creaminess. The star of the dish is the ground beef, cooked with a spicy peanut sauce that infuses it with rich, nutty flavors and a subtle heat. The savory beef is perfectly… Read more
-
Teriyaki Beef and Broccoli Bowl in a Rice Cooker
Teriyaki Beef & Broccoli Bowl in a Rice Cooker Making a teriyaki beef and broccoli bowl in a rice cooker is an easy, one-pot solution for a delicious, balanced meal. Start by cooking your rice in the cooker, then add thin slices of marinated beef and fresh broccoli on top during the final stages of… Read more
-
Spicy Rosé Sauce for Dumplings
Rosé sauce is beloved globally as a pasta sauce, typically made by blending marinara with heavy cream. My spicy Korean rosé sauce offers a unique twist on the classic, reimagining it as a bold and flavorful dipping sauce for soup dumplings. This sauce starts with the traditional Korean ingredient of gochujang (a spicy Korean chili… Read more
-
Dumplings: Easy Fold Method
Dumplings (known as “gyoza” in Japanese) are a beloved dish that I grew up on. I have fond memories of stuffing wrappers with pork filling in my mom’s kitchen. They embody a “labor of love” in their preparation. Making gyoza from scratch involves several steps that require time, patience, and a bit of skill, which… Read more
-
Tomato Kimchi
Tomato Kimchi Kimchi is a common, traditional Korean and Japanese side dish that consists of fermented cabbage and other vegetables that are seasoned with Korean chili powder (gochugaru). Tomato kimchi is a modern twist on the traditional Korean dish kimchi, which is typically made with napa cabbage, radishes, or cucumbers. Tomato kimchi incorporates tomatoes as the… Read more
-
Thirsty Dumpling If you grew up in an Asian household, it’s likely you learned how to make dumplings. And if not – meaning, you did not grow up in an Asian household or you did but you didn’t grow up making dumplings (I’m confusing myself, too), then you need to check out Thirsty Dumpling. Their… Read more
-
3 Ways to Use Japanese Curry
Japanese curry is versatile not only for its compatibility with different meats and vegetables but also for its adaptability in creating other dishes, too! Below are some of my favorites. Curry Udon(カレーうどん) A Japanese dish featuring thick, chewy udon noodles served in a rich and flavorful curry broth, often garnished with green onions, tempura bits,… Read more
-
Katsu Curry(カツカレー)
Almost every Sunday, my mom makes our family either katsu or curry. Sometimes a combination of both to make katsu curry. When it comes to comfort food, few dishes can rival the warm, hearty embrace of Japanese katsu curry. This beloved dish, a harmonious blend of crispy cutlets and rich curry sauce, has captured the… Read more
-
Omurice (オムライス) This is one of those dishes my family would cycle through and eat once every couple weeks growing up. A blend of Western and Japanese culinary traditions, Omurice is a beloved dish that holds a special place in my heart. The name “Omurice” is derived from the English words “omelet” and “rice,” reflecting… Read more