Asian Recipes
806 recipes. Page 1 of 34
The Asian category gathers popular dishes from Japan, China, Thailand, Vietnam, India, and beyond. Curry, stir-fried noodles, mapo tofu, pad Thai, and pho are among the Asian favorites commonly enjoyed in Korean households.
Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
Press firm tofu in paper towels, pat the surface dry, and apply a thin coat of potato starch. Moisture can make the oil spit, while clumps of starch become gummy after the broth is added, so dry the tofu again and shake off excess coating. Fry at 170C without moving the pieces until the outside sets, then pour over the warm broth made with dashi, soy sauce, and mirin. Remove the tofu when the surface is crisp and the edges are pale golden so the center retains some crispness after serving. Finish with grated daikon and serve immediately.
Anpan (Japanese Sweet Red Bean Filled Soft Milk Bun)
Anpan was created in 1874 at Kimuraya bakery in Tokyo's Ginza district, making it one of Japan's first truly successful fusion foods - a meeting of Western bread technique and the Japanese tradition of sweet bean-paste confection. Kimuraya's founders solved the challenge of making bread palatable to Japanese tastes by replacing commercial yeast with sakadane, a fermented starter made from Japanese sake lees, which gave the dough a subtle rice-fermentation fragrance that yeast-risen bread cannot replicate. The enriched dough - made with milk, butter, and egg - produces a crumb that is cottony soft and tears apart in loose, pillowy layers. Inside, a generous portion of anko provides concentrated sweetness backed by the earthy, slightly mineral depth that azuki beans carry even after long cooking. Anko itself comes in two forms: koshian, strained to a smooth paste with the skins removed, and tsubuan, which retains the whole beans for a more textured bite; Kimuraya's original style uses the finer koshian. A single salted cherry blossom petal pressed into the top before baking is the bakery's signature touch, contributing a faint floral saltiness that sits against the sweetness without overpowering it. The bun was presented to Emperor Meiji in 1875, which established its reputation as a national snack almost overnight. More than 150 years later, it remains essentially unchanged in concept and is found in every Japanese convenience store and artisan bakery alike.
Akita Asazuke (Chilled Sweet-and-Sour Rice)
Akita asazuke turns soaked and partly ground short-grain rice into a chilled sweet-and-sour base, folds in cucumber and turnip after it cools, and adds seasonal fruit at the end. Rinse 150 g short-grain rice and soak it in plenty of water for at least 3 hours, then drain it in a sieve. Rub 1 cucumber with the measured pinch of salt and cut it into thin rounds. Briefly blanch 100 g peeled turnip while it is still whole, then cut it into thin quarter-round slices. Wash and drain 50 g seasonal fruit, cutting only large pieces into a size suitable for the topping. Grind the soaked rice in a mortar until a few grains remain visible. If using a blender, process the rice with 400 ml taken from the total measured water and stop at the same coarse texture. Transfer the ground rice to a saucepan and add the remaining water so the total is 1200 ml. Cook over medium heat while moving a spatula slowly across the bottom. Add 250 g sugar and continue stirring so the rice mixture does not stick. Turn off the heat when small bubbles appear around the edge and the base becomes translucent and thick. Add 80 ml vinegar gradually, mixing each addition through evenly. Let the rice base cool completely before folding in the cucumber and turnip, which keeps their texture from softening in the heat. Divide among bowls, arrange the fruit on top, and serve chilled.
Aloo Methi (Indian Potato Fenugreek Dry Stir-Fry)
Aloo methi is a North Indian home-cooking classic built on the natural pairing of starchy potatoes and bitter fenugreek leaves - two ingredients whose flavors balance each other. Fresh methi leaves carry a pronounced earthy bitterness that softens and sweetens into a warm, maple-like aroma once they hit a hot pan. The potatoes are cut into small cubes and cooked covered with cumin, turmeric, and chili powder until fork-tender, absorbing the spices throughout as they steam. Methi leaves fold in at the end, and their residual moisture evaporates quickly on the hot pan, concentrating the herbaceous flavor into every bite. In Indian households this dish appears regularly alongside dal and rice as a weeknight staple that comes together in under thirty minutes. When fresh methi is unavailable, dried kasuri methi - rubbed between the palms to release its aroma before adding - produces a comparable result with a more concentrated flavor. Unlike many North Indian preparations built on layered masala chains, aloo methi has a short ingredient list and a straightforward method, which explains why it appears so consistently on everyday family tables.
Kimchi Octopus Balls (Korean-Style Takoyaki with Fermented Kimchi)
Kimchi takoyaki fills a takoyaki pan with a thin batter of takoyaki flour, water, and egg, then drops boiled octopus, drained kimchi, and chopped scallion into each well before rotating the rounds with a skewer as they set. The exterior crisps into a thin, golden shell while the inside stays loose and creamy, and the octopus's springy resistance meets the kimchi's tangy heat within the mild, savory batter. Squeezing the kimchi thoroughly dry before adding it is essential - residual liquid thins the batter and prevents clean browning. Leaving the balls untouched for a full minute allows the bottom to set before any turning begins. Finished with takoyaki sauce, mayonnaise, and a flutter of bonito flakes on top, each piece delivers a layered combination of salty, rich, and umami.
Akaneko (Wheat and Glutinous Rice Mochi)
Akaneko is an Osaka mochi associated with the end of rice planting in the Nakakawachi and Minamikawachi areas. Glutinous rice soaked for a full day and a soft salted wheat dough are steamed together, then pounded into one mass. Pieces are torn off and coated with roasted soybean flour mixed with sugar. The wheat makes the mochi less sticky and more tender than mochi made only from glutinous rice. It was traditionally prepared around Hangesho to give thanks for completed planting and pray for a good harvest.
Mango Lassi
Mango lassi is an Indian yogurt drink made by blending ripe mango flesh with plain yogurt and milk until completely smooth. The concentrated tropical sweetness of ripe mango and the tangy acidity of yogurt balance each other so that the drink feels refreshing rather than cloying. A small amount of ground cardamom, typically around a quarter teaspoon, introduces a faintly floral, aromatic spice layer that lifts the drink away from an ordinary fruit smoothie and into something distinctly South Asian. Honey allows the sweetness to be calibrated against the specific ripeness of the mango being used. Using ingredients that have been chilled in the refrigerator beforehand produces a thick, cold lassi without needing much ice, avoiding the dilution that comes from blending a large quantity of ice cubes into an otherwise dense drink.
Ago Chikuwa Grilled Flying Fish Cake
Ago chikuwa is a Tottori fish cake made from flying fish, called ago locally, ground into a cohesive paste, formed as a cylinder around a bamboo core, and rotated over strong heat until deeply grilled. Unlike ordinary chikuwa based mainly on pollock, shark, or Atka mackerel, this version centers on lean flying fish at its spring-to-summer peak. The finished cake is darker, with a firm aromatic skin that makes a crisp sound under a knife. Cold boneless, skinless fish is repeatedly ground with salt until sticky, and ice water is incorporated gradually so the paste does not warm. It is pressed to an even thickness around food-safe soaked bamboo rods, then turned continuously under intense top heat to brown every side. Once the center is fully cooked, the rods are withdrawn and the cakes cooled. They may be torn by hand or bitten whole, added to soups, or served with soy sauce as a drinking snack.
Hagi-Style Itokoni (Azuki and Shiratama Clear Soup)
Itokoni is a Yamaguchi dish that combines sweetened azuki beans with soft shiratama dumplings, while its broth and other ingredients change across the prefecture. This version follows the clear Hagi style. Azuki beans simmer gently for about 90 minutes so their skins stay intact, then absorb a small amount of sugar syrup off the heat. Half of the shiratama dough is colored red to make paired red and white dumplings. Dried shiitake cooks in kombu dashi seasoned lightly with salt and light soy sauce before the sweet beans, dumplings, and crescent slices of kamaboko are added for one brief boil. Sweet and savory tastes remain distinct in the same bowl. Cooking beans and dumplings separately keeps the final broth clear.
Gyoda Furai (Scallion and Pork Griddle Pancake)
Gyoda furai is a griddled snack from Gyoda in Saitama. Despite its name, it is not deep-fried. A small amount of oil coats the pan, while a loose flour batter forms a thin wrapper around long onion and pork. Whisk 350ml water gradually into 200g all-purpose flour until no lumps remain, then divide the batter for four pancakes. For each one, spread 5ml oil over a griddle on medium heat and pour two thirds of one portion into a 20cm round. Add one quarter of the finely chopped onion and pork cut into 1cm strips, then drizzle the reserved batter over the filling to hold it in place. Once the bottom sets, flip the pancake. Give each face 3 to 4 minutes against the hot surface while pressing it repeatedly with a pot lid or wide spatula. The thin diameter and steady pressing help the center cook evenly. Check that even overlapping pieces of pork reach 75C at the center. When brown spots form on the batter and the pork is fully cooked, brush each pancake with 20g Japanese savory brown sauce and serve it hot. Keep the knife and board used for raw pork separate from the batter utensils.
Achara-zuke Pickles
Achara-zuke is a Fukuoka mixed pickle made from thinly cut cucumber, eggplant, lotus root, carrot, and wood ear mushroom in sweet vinegar with red chili. The cucumber and eggplant are salted to release water, while the firm vegetables are briefly boiled so each keeps a distinct bite. The vinegar mixture is brought to a boil, cooled completely, then combined with shiso and ginger before resting. It was prepared as a durable summer and Bon Festival dish before refrigeration and is now also served as an everyday side dish.
Abura Soba (Soupless Noodles in Rich Soy Sesame Oil Sauce)
Abura soba is a noodle dish built entirely on what is in the bowl, not what surrounds it. No broth - just a concentrated sauce pooled at the bottom: soy sauce, sesame oil, oyster sauce, and a measured pour of vinegar. Cooked ramen noodles land on top, and the first task is mixing everything from below with chopsticks until each strand is fully coated. Where broth-based ramen dilutes its seasoning across liters of liquid, abura soba delivers the full flavor load directly onto the noodle. The technique developed in Tokyo's student districts in the 1950s as a cheaper, quicker option than ramen - no long broth to maintain meant faster service and lower overhead. Toppings follow the standard ramen template: chashu pork, a runny soft-boiled egg, nori, bonito flakes, and scallion add salt, fat, smoke, and freshness in sequence. The vinegar in the base sauce is not incidental - it cuts through the oil and keeps the dish from turning heavy halfway through. Adjusting the vinegar amount is considered part of eating abura soba, a small customization that regulars develop opinions about.
Mala Chicken Alfredo Fusilli
Mala chicken Alfredo fusilli combines browned chicken thigh and mala sauce with a cream, milk, and Parmigiano sauce. Cut 220g boneless chicken thigh into pieces about 3cm wide and season them lightly with salt and pepper. Cook 180g fusilli in salted water for 1 minute less than the package time and reserve 1 cup of pasta water. Melt 12g butter in a wide pan, then cook 70g finely diced onion and 10g sliced garlic over medium heat for 2 minutes, until softened. Add the chicken, raise the heat, and cook for 4 to 5 minutes. Check that the center is cooked through after the outside has browned. Add 1 tablespoon mala sauce only after the chicken is cooked and stir for 30 seconds. Since prepared mala sauces vary in saltiness, begin with the listed amount and check the final seasoning later. Pour in 220ml heavy cream and 80ml milk and simmer over medium heat for 2 to 3 minutes. Add 25g grated Parmigiano and stir until it has melted completely. Add the cooked fusilli, then use the reserved pasta water in small additions instead of pouring in the entire cup. Toss over medium-low heat for 1 minute. Stop adding water when the sauce no longer pools thinly on the bottom and instead coats the outside and spiral grooves of the pasta. Controlling both the mala sauce and pasta water at the end is the practical way to balance seasoning and sauce consistency together.
Akadatsu no Subute
Akadatsu no subute is a northern Yamagata City dish from Gifu made with the red-purple leaf stalks of Yatsugashira taro. The tough fibers are peeled away, the stalks are rubbed with salt to reduce harshness, then boiled and dressed in a cooled mixture of vinegar and mirin. Datsu means zuiki, the edible taro stalk, while akadatsu identifies the red form. In this mountainous area, limited flat land and lean limestone soil suited tuber cultivation, so the valuable stalks were eaten during their June-to-September harvest and also dried for winter. Vinegar brightens the red color, and cooked-off mirin softens the acidity without leaving a strong alcoholic edge.
Agemaki Yuba no Nimono (Simmered Fried Yuba Rolls)
Agemaki yuba no nimono is a traditional dish from Nikko in Tochigi. Layers of yuba are rolled into a log, sliced, fried, and dried to make agemaki yuba. The prepared rolls are first simmered in water to remove excess oil and restore tenderness, then cooked slowly in sweet, lightly seasoned dashi. Nikko writes yuba as 湯波 and traditionally lifts the soy milk skin from its center, producing a doubled sheet with thickness and a rippled surface. Simmer 10 prepared rolls under a parchment drop lid for 10 to 15 minutes, rinse away surface oil, and drain for 5 minutes. Combine 300 ml dashi, 0.5 tablespoon soy sauce, and 3 tablespoons each mirin and sugar. Simmer the rolls in this stock for 20 minutes, then cool them in the liquid for another 20 minutes. Blanch 150 g spinach for 45 seconds, cool it, squeeze it dry, and cut it into 4 cm lengths for serving. For next day service, refrigerate the yuba in its stock at 4C or below within 2 hours and reheat it throughout to at least 74C.
Baklava
Baklava is a historical pastry dessert consisting of multiple layers, which holds a significant place in the culinary cultures of the Middle East, Turkey, and the Mediterranean region. The preparation involves taking extremely thin sheets of phyllo dough and stacking them one by one inside a baking pan that has been coated with grease. To achieve a uniform golden color and a crunchy consistency, every single layer of the dough is brushed thoroughly with a generous amount of melted butter. Between these stacked phyllo sheets, a mixture made of finely chopped walnuts and pistachios is distributed at specific intervals. This nut filling is typically seasoned with ground cinnamon to add a specific aromatic quality to the internal layers of the pastry. Before the assembled pastry is placed into the oven, it is carefully cut into diamond or square shapes. This scoring process is essential because it creates paths for the syrup to flow deep into every individual piece later. The baking process occurs at a temperature of approximately 175 degrees Celsius, continuing until the pastry reaches a deep golden hue across its entire surface. While the pastry is still hot from the oven, a liquid syrup consisting of sugar, honey, water, and a small amount of fresh lemon juice is poured over the whole pan. The crisp layers of the dough absorb this liquid over a period of several hours. This gradual absorption results in a specific final texture where the pastry remains both extremely brittle and noticeably moist at the same time. The inclusion of ground cinnamon within the nut layers provides a warm spice profile that helps to provide a contrast to the high level of sweetness from the honey syrup. In traditional settings, baklava is often presented on a plate next to a cup of unsweetened Turkish coffee or a serving of bitter tea. These beverages are chosen because their natural bitterness helps to balance the heavy richness of the dessert. When stored in an airtight container at room temperature, this pastry maintains its quality for more than a week.
Amami Keihan Chicken Broth Rice
Amami keihan is a signature rice dish topped separately with shredded chicken, thin egg strips, simmered shiitake, green beans, miso-pickled papaya, scallion, citrus peel, and nori, then flooded with hot chicken-bone broth. The earliest form resembled seasoned chicken rice; the broth-poured style spread in the Showa era and is now standard. Diners use a modest amount of rice and ample soup for a light, flowing bowl. Chicken bones simmer with ginger for an hour, tenderloin cooks in that broth to 74°C, and each colorful garnish is prepared separately for guests to arrange as they like.
Bo Luc Lac (Vietnamese Shaking Beef Sirloin Wok Stir-Fry)
Bo luc lac takes its name from the shaking motion that defines how the dish is cooked. Cubed beef tenderloin or sirloin, marinated in soy sauce, oyster sauce, garlic, and sugar, goes into a wok heated to the point of smoking. The cook shakes the wok vigorously to toss the cubes through the oil, searing each face in seconds while the tossing motion keeps steam from building up and stewing the meat. The result is a dark, caramelized crust on the outside while the center stays pink and rare. The dish emerged from Vietnamese-French fusion cooking in colonial Saigon, when Western beef cuts became available and Vietnamese cooks applied their own techniques to them. The beef is plated over watercress dressed with lime juice and cracked black pepper; the sharpness of the watercress and the acidity of the lime cut through the rich, soy-glazed exterior. A dipping sauce of salt, pepper, and lime juice accompanies the plate. The contrast between the charred, deeply savory meat and the cool raw greens beneath has kept this one of Saigon's most recognizable dishes for decades.
Korean Mala Cup Tteokbokki
This cup-style tteokbokki blends gochujang with mala sauce to combine Korean chili heat and the numbing tingle of Sichuan peppercorn in a single dish. Rice cakes and fish cake go into the pot with the sauce, then cook over medium heat for six to seven minutes with constant stirring as the liquid reduces into a thick, clinging glaze that coats each piece heavily. Stopping to stir is not optional: the rice cakes stick and scorch on the bottom without continuous movement. Sliced green onion goes in at the end for fragrance. Because mala sauce saltiness varies considerably between brands, beginning with one tablespoon and tasting as you add more prevents overseasoning. Additional gochugaru raises the chili heat independently of the numbing sensation, while increasing the mala sauce proportion amplifies the tingle. The format mirrors the convenience-store cup tteokbokki experience and requires minimal equipment, making it a fast option when few tools are available.
Akumaki (Lye-Cooked Glutinous Rice Cake)
Akumaki turns glutinous rice into a glossy amber rice cake by soaking the grains in food-grade lye water, sealing them in bamboo sheaths, and cooking the packets under water for about 3 hours. Wash 1.5kg glutinous rice and leave it in 1.8L food-grade lye water for 24 hours. The 15 bamboo sheaths need separate preparation: soak them in plain water for 2 to 3 days until flexible, then scrub away the fine hairs on their surfaces. Drain the treated rice thoroughly. Tear three 1cm-wide strips from the base of each sheath and reserve them as ties. Place about 100g rice lengthwise down the center of a sheath, fold the top and bottom inward, and close both sides into a long packet. The wrapper needs a little expansion space, but it must not have an opening through which rice can escape. Fasten both ends and the center with the prepared bamboo strips. Submerge every packet in a large pot, hold them below the surface with a drop lid, and simmer over medium-low heat for about 3 hours. Add hot water whenever the level falls so no wrapper is exposed during cooking. Open one packet to judge the center: individual grains should have disappeared into a cohesive, glossy amber gel. Cool the packets fully before unwrapping and slicing them, then serve with the 150g roasted soybean flour. Use only lye water sold for food preparation and avoid prolonged contact with bare skin while handling it.
Masala Chai
Masala chai is an Indian spiced milk tea made by simmering crushed ginger, cinnamon, and cardamom in water until the spices release their oils fully, then adding black tea leaves and whole milk and continuing to heat gently over low flame. The spices build aromatic depth that wraps around the tea's tannins, transforming them into warm, rounded complexity rather than raw astringency. Stirring in sugar during the final minutes of simmering softens the spice's sharpness and allows the milk's creaminess to come forward. Using whole spices rather than ground powders keeps the brew free of gritty residue and produces a cleaner, more transparent aroma in each cup.
Miso-Stuffed Grilled Akebi
Miso-stuffed grilled akebi is an autumn dish from Yamagata, where cooks use the bittersweet peel of the chocolate vine rather than only eating the white pulp around its seeds. Maitake, shimeji, and myoga are sautéed, then cooked down with miso and sugar until the filling is dry enough to pack. The mixture is cooled, stuffed into the cleaned akebi shells, and secured with kitchen twine. Covered pan-grilling with repeated turning softens the peel and lets it absorb the savory sweet miso seasoning.
Bak Kut Teh (Malaysian Pork Rib Herbal Pepper Broth Soup)
Bak kut teh gently simmers pork ribs with whole garlic, white pepper, soy sauce, cinnamon, and star anise. Soak the ribs in cold water for 20 minutes, blanch them for 3 minutes, and rinse off bone dust and foam once the outside turns gray. In a clean pot, combine 1800ml water with the ribs, garlic, lightly crushed white peppercorns, star anise, and cinnamon. When it boils, skim the foam and lower the heat until the broth barely ripples. Simmer for at least 70 minutes, until the garlic mashes easily and the meat pulls from the bone with little resistance. Add soy sauce and simmer for 3 more minutes.
Hirayachi (Okinawan Chive Pancake)
Hirayachi is an Okinawan pancake made from flour, egg, water or dashi, salt, and chopped garlic chives. Its name refers to cooking something flat, and it has been made from pantry ingredients when typhoons made going outside difficult. This recipe produces four thin pancakes in an 18cm pan. Wash 80g garlic chives, dry them thoroughly, and cut them into 1cm lengths. Sift 120g all-purpose flour once so dry lumps do not remain in the batter. Beat one egg, mix in the flour and 2g salt, then whisk in 200ml dashi or water in three additions until the mixture is loose and smooth. Fold in the chives and rest the batter for only 5 minutes. Cooking soon after the chives are added prevents their released water from thinning it further. Heat the 18cm pan on medium and spread 5ml oil over its surface. Pour in one quarter of the batter and rotate the pan to form a thin round. Cook the first side for about 3 minutes. The signal to flip is the disappearance of the wet shine across the top together with a firm outer rim. Give the second side 2 minutes, then repeat with the remaining batter and oil. Dividing the mixture into four thin rounds allows the centers to cook through while preserving the flat shape associated with hirayachi.
About Asian
Each country brings its own signature spices and sauces, so even the same ingredients can produce completely different flavors. With a few key pantry items - coconut milk, fish sauce, curry powder, doubanjiang - you can recreate the tastes of Asia at home.