Asian Recipes
216 recipes. Page 9 of 9
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.
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.
Sweet and Sour Pork
Sweet and sour pork, known in Korea as tangsuyuk, is a Chinese-Korean dish of double-fried pork pieces served under a glossy, tangy sauce. Bite-sized cuts of pork loin are coated in egg and cornstarch, then fried twice at 175 degrees Celsius-the first pass cooks the inside, and the second crisps the crust to a shattering crunch. The sauce is built from ketchup, sugar, vinegar, and soy sauce, brought to a quick boil and tossed with stir-fried bell pepper and onion, which contribute color and a fresh vegetal crunch. Timing is everything: the sauce is poured over the pork at the very last moment so the coating stays audibly crisp when bitten into. The interplay between the crunchy exterior, the soft pork within, and the bright, fruity sauce makes this one of the most popular dishes at Chinese restaurants across Korea.
Takikomi Gohan (Japanese Mixed Rice Cooked with Vegetables and Dashi)
Takikomi gohan is a Japanese mixed rice dish in which short-grain rice is cooked together with seasonal vegetables, mushrooms, and a seasoned dashi-soy-mirin liquid instead of plain water. Shiitake mushrooms, carrot, and burdock root are julienned and placed on top of the soaked, drained rice-never stirred in-so the grains cook evenly and stay distinct rather than clumping. As the rice cooker runs its normal cycle, the dashi infuses every grain with a savory depth while the soy sauce adds a gentle salinity and the mirin a whisper of sweetness. After a ten-minute rest with the lid closed, the rice is fluffed and the toppings folded through, releasing an earthy, woodsy aroma from the mushrooms and burdock. The dish is a staple of Japanese home cooking, simple enough for a weeknight yet considered enough for a guest meal when made with premium seasonal ingredients.
Osaka-Style Takoyaki (Japanese Octopus Ball Street Snack)
Osaka-style takoyaki are spherical batter balls filled with diced octopus, a street snack so closely tied to Osaka that it serves as an unofficial symbol of the city. The batter is deliberately thin and watery-flour, eggs, and dashi stock whisked together-which is what creates the signature contrast between a lightly crisp shell and a molten, custardy interior. Each well of the specialized cast-iron pan receives a pour of batter, a chunk of boiled octopus, sliced green onion, tenkasu tempura flakes, and pickled red ginger. As the edges set, each ball is rotated ninety degrees at a time with a pointed pick until it forms a perfect sphere. The finished takoyaki are lined up and drizzled with a thick, tangy-sweet takoyaki sauce and Japanese mayonnaise, then crowned with a flurry of bonito flakes that wave in the rising heat. The octopus delivers a chewy, briny bite at the center of each molten ball.
Tandoori Chicken
Tandoori chicken is an Indian dish in which chicken pieces are marinated for hours in a spiced yogurt mixture and then roasted at high heat until the surface chars and develops a smoky fragrance. The marinade combines yogurt with cumin, coriander, and paprika powders, which together create the dish's signature vivid red hue and layered spice character. Lemon juice in the marinade tenderizes the meat and adds a subtle citrus undertone. Scoring the chicken before marinating allows the spices to penetrate deeply, so every bite carries the full complexity of the blend. At 230 degrees Celsius, the exterior develops dark, slightly blistered spots that contribute a smoky bitterness, while the yogurt coating keeps the interior moist and succulent. Tandoori chicken is traditionally cooked in a cylindrical clay oven called a tandoor, though a conventional oven at maximum temperature produces excellent results. It is often served with naan bread, sliced onion, and a squeeze of fresh lemon.
Sesame Spicy Tantanmen (Chinese Creamy Sesame Chili Oil Noodle Soup)
Tantanmen is a noodle soup of Chinese origin that is defined by the combination of a creamy sesame-based broth and the sharp heat of chili oil. This pairing creates a bowl of noodles that features nutty, spicy, and savory characteristics all at once. The preparation of the broth starts with a base of chicken stock. To this base, sesame paste is added and whisked thoroughly until it has fully dissolved into the liquid. The result of this process is a thick, tan-colored soup base that emits a prominent fragrance of roasted nuts. The meat topping for the dish is prepared separately by frying ground pork with minced garlic and fresh ginger. During this cooking process, doubanjiang, which is a paste made from fermented chili beans, is stirred into the pork to add saltiness and depth. The meat is cooked until it is well-browned and has a crumbly consistency, after which it is spooned over the noodles to provide a rich component to the final assembly. To balance the density of the broth, bok choy is blanched and added to the bowl, offering a crisp and vegetal element that provides a contrast to the liquid. Just before serving, a final drizzle of chili oil is applied to the surface of the soup, where it gathers in small pools and releases its aroma with the heat. The noodles are generally cooked until they are just short of being fully done, which allows them to maintain a firm and chewy texture while they remain submerged in the hot liquid. Each individual ingredient, from the sesame and chili to the fermented beans and pork, contributes its own specific layer of flavor. As these different elements gradually merge together in the bowl, the taste of the soup continues to develop and change while the meal is consumed slowly.
Assorted Japanese Tempura
Tempura moriawase is an assorted platter of Japanese tempura featuring shrimp, sweet potato, eggplant, and shishito peppers, each coated in a light, shatteringly crisp batter. The batter is the heart of the technique: egg and ice-cold water are combined with cake flour and stirred only a few times with chopsticks, leaving visible lumps. This minimal mixing prevents gluten development, which is what keeps the coating featherlight rather than dense. Each piece is fried at 170 to 180 degrees Celsius for a short time-long enough to cook the interior while the batter puffs into an airy, lacy crust. Patting ingredients dry before dipping ensures the batter adheres properly. The tentsuyu dipping sauce, made from dashi, soy sauce, and mirin, is served with freshly grated daikon radish, whose mild sharpness cuts through the oil and refreshes the palate between bites. Tempura moriawase is meant to be eaten immediately after frying, when the contrast between the crackling exterior and the just-cooked filling is at its peak.
Edo-Style Tendon (Japanese Tempura Rice Bowl with Sweet Soy Tare)
Edo-style tendon is a Japanese rice bowl that crowns steamed rice with freshly fried tempura-typically shrimp, sweet potato, and eggplant-glazed in a warm, sweet-salty tare sauce. The shrimp are scored along the belly to prevent curling, then dipped in a lightly mixed batter and fried at 170 degrees Celsius until the coating turns golden and crisp. The tare is a simple reduction of tsuyu, soy sauce, and sugar, simmered for just two minutes to concentrate its flavor into a glossy, mahogany liquid. The sauce is drizzled over the tempura the moment it lands on the rice, so the batter absorbs just enough to glisten without losing its crunch entirely. This tension between the crisp tempura coating and the sticky-sweet tare is the defining characteristic of the Edo style, which favors bold, direct flavors over subtlety. The rice beneath soaks up any sauce that runs off, becoming deeply seasoned and intensely satisfying in its own right.
Teriyaki Chicken
Teriyaki chicken is a Japanese dish of pan-seared chicken thighs glazed in a sweet-savory sauce made from soy sauce, mirin, sugar, and sake. The cooking begins skin-side down, pressing the chicken firmly against the pan to render the fat and crisp the skin to a deep golden color. Once flipped, the teriyaki sauce is poured in and the heat is lowered so the liquid reduces slowly, coating the chicken in a glossy, caramelized lacquer. Garlic and ginger, minced and added to the sauce, contribute a warm aromatic undercurrent that prevents the sweetness from becoming one-dimensional. As the sauce thickens, it clings to every surface of the chicken, creating a sticky, burnished exterior that contrasts with the moist meat beneath. The dish comes together in under thirty minutes and pairs equally well over steamed rice, alongside a green salad, or sliced into a bento box.
Thai Boat Noodles (Intense Thai Canal Beef Noodle Soup)
Thai boat noodles are an intensely flavored street noodle soup that originated on the small boats plying Bangkok's canals, where vendors would hand bowls across the water to customers on the banks. The broth is built by simmering beef stock with star anise and a cinnamon stick for fifteen minutes or more, extracting warm, aromatic notes that form the backbone of the dish. Fish sauce, dark soy sauce, and palm sugar are added to season the liquid into a deeply savory, slightly sweet, and mahogany-dark broth. Thinly sliced beef is poached in the simmering liquid for just a minute or two so it stays supple, then ladled over cooked rice noodles in a bowl. Fresh bean sprouts provide crunch and cilantro adds a bright herbaceous lift that counterbalances the concentrated broth. Boat noodle portions are traditionally small-designed to be eaten quickly and in multiples-so every spoonful delivers maximum impact.
Thai Green Curry with Shrimp
Thai green curry with shrimp is a dish built on a coconut milk base that combines the spicy and aromatic characteristics of green curry paste with the natural sweetness of fresh shrimp. The cooking process begins by splitting the coconut milk, which involves heating the thicker coconut cream in a pan until the oil begins to separate from the solids. The green curry paste is then fried directly in this extracted fat to allow the flavors of lemongrass, galangal, green chili, and kaffir lime to bloom and release their essential oils into the mixture. Once the aromatics are developed, the remaining coconut milk is poured into the pan along with pieces of eggplant. The eggplant is simmered in the liquid until it reaches a soft consistency. After the eggplant is cooked, bell peppers and shrimp are added to the curry for a brief period of approximately three to four minutes. This short cooking window ensures that the shrimp stay plump and maintain a curled shape without becoming tough. The seasoning is adjusted using fish sauce to provide salinity and palm sugar to round out the sharp edges of the spices. After removing the pan from the heat, a handful of fresh Thai basil is stirred into the curry, which introduces a scent reminiscent of anise. A squeeze of fresh lime juice is added just before the dish is served to provide a bright acidity that balances the richness of the coconut milk. The finished curry is traditionally served by spooning it over jasmine rice.
Thai Red Duck Curry (Thai Coconut Milk Red Curry with Crispy Duck)
Thai red duck curry marries the deep, fatty richness of duck breast with the pungent heat of red curry paste, all smoothed by coconut milk into a velvety, rust-colored sauce. The duck is cooked skin-side down first without any added oil, rendering its fat and crisping the skin before being sliced into bite-sized pieces. The curry paste is fried in a separate pot until fragrant, then coconut milk is added gradually and seasoned with fish sauce and palm sugar to achieve a balance of salty, sweet, and spicy. Bamboo shoots and red bell pepper are simmered in the sauce, the shoots providing a snappy crunch and the pepper a mild sweetness that complements the duck. Thai basil is stirred in at the very end, wilting just enough to release its distinctive aroma without losing its color. The finished curry is substantial and aromatic, with each serving delivering layers of flavor from the rendered duck fat, the fermented chili paste, and the coconut base.
Thai Yellow Curry (Mild Thai Turmeric Coconut Curry with Chicken)
Thai yellow curry is the mildest of the three major Thai curries, built on a paste that features turmeric as its dominant spice, which gives the dish its distinctive golden color and a warm, earthy undertone. The paste is dry-fried in a pan until fragrant before coconut milk is poured in to form a creamy, gently spiced base. Chicken pieces, cubed potato, and sliced onion simmer in the liquid until the potato is fully tender, its starch thickening the curry slightly and giving the sauce a comforting body. Fish sauce is added last to season the pot, its salty depth rounding out the turmeric's earthiness and the coconut's sweetness. The result is a mild, aromatic curry with a smooth texture and a warmth that comes more from the spice blend than from chili heat. Yellow curry is often recommended as an entry point for those new to Thai cuisine, yet its layered flavor-turmeric, cumin, coriander, and coconut working in concert-rewards experienced palates as well.
Tinola (Filipino Ginger Chicken Soup with Green Papaya)
Tinola is a Filipino home-style chicken soup defined by its prominent ginger character and its clear, light broth. The aromatic base is built by sauteing julienned ginger, sliced garlic, and onion in a little oil until fragrant, then adding chicken pieces and cooking them until the surfaces turn opaque. Fish sauce goes in next, providing a salty depth that anchors the broth, followed by a generous pour of water. The chicken simmers until fully tender, at which point wedges of green papaya are added-their mild sweetness and yielding texture complementing the peppery warmth of the ginger. Spinach or other leafy greens are stirred in at the very end, wilting in the residual heat and adding a fresh, verdant note to the bowl. The finished soup is remarkably clean in flavor despite its depth, with the ginger threading through every spoonful as a persistent, warming presence. In Filipino households, tinola occupies the same comforting role that chicken noodle soup holds elsewhere-it is the first dish prepared when someone is unwell or in need of nourishment.
Tom Kha Gai (Thai Coconut Galangal Chicken Soup with Lime)
Tom kha gai is a Thai coconut chicken soup that balances creamy richness with bright acidity. The broth starts with coconut milk infused with galangal, lemongrass, and kaffir lime leaves - three aromatics that give the soup its layered herbal fragrance. Chicken pieces simmer gently in this base until cooked through, absorbing the coconut flavor while releasing their own savory depth. Fish sauce provides the salt and umami backbone, and a generous squeeze of lime juice at the end sharpens the entire bowl. Unlike the clear-broth intensity of tom yum, tom kha gai wraps its heat in coconut fat, creating warmth that builds gradually rather than hitting immediately.
Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
Tom yum goong is Thailand's iconic hot and sour shrimp soup, built on a clear broth that carries a bold punch of lemongrass, galangal, and kaffir lime leaves. Shrimp and mushrooms cook quickly in the aromatic liquid, keeping their natural sweetness and bite. Thai chili paste stains the broth a fiery reddish hue and delivers a slow-burning heat, while fish sauce anchors the flavor with deep umami. A final hit of fresh lime juice ties the sharp, sour, and spicy notes into a single cohesive taste. The broth is intentionally light in body so the aromatics dominate without any richness to soften their edges.
Classic Tonkotsu Ramen (Pork Bone Milky Broth Noodles)
Tonkotsu ramen is the iconic pork bone noodle soup from Kyushu, Japan, most closely associated with the city of Hakata. Pork back bones and trotters are boiled vigorously for eight hours or more, a sustained rolling boil that breaks down collagen and fat into a milky, opaque emulsion. The resulting broth has a rich, almost gelatinous body that coats the lips with each sip. Thin, firm noodles specific to the Hakata style hold up against this heavy broth, absorbing just enough flavor while maintaining a springy chew. Chashu pork belly, braised separately in soy sauce and mirin, drapes across the top alongside a marinated soft-boiled egg with a jammy yolk.
Unadon (Japanese Grilled Glazed Eel Rice Bowl)
Unadon is a traditional Japanese rice bowl featuring grilled freshwater eel glazed with tare sauce. The eel fillet is grilled over charcoal in stages, with a concentrated sauce of soy sauce, mirin, sake, and sugar brushed on between each pass over the flame. This repeated glazing builds a lacquered, caramelized coating on the surface while the flesh inside stays silky and rich with natural fat. The combination of smoky char and sweet-salty tare creates a depth of flavor that is unmistakably Japanese. A pinch of sansho pepper sprinkled on top adds a tingling, citrusy heat that cuts through the richness.
Xiaolongbao (Shanghai Pork Soup Dumplings)
Xiaolongbao are Shanghai-style soup dumplings in which a thin wheat wrapper encloses both a pork filling and a measure of hot broth. The liquid inside starts as a firm pork aspic - gelatinized stock cut into small pieces and mixed with seasoned ground pork. When steamed in bamboo baskets, the gelatin melts back into soup, pressurizing the wrapper from within. The dough is rolled thin enough to be almost translucent yet strong enough to hold the liquid without tearing. Eating them properly requires care: each dumpling is lifted onto a spoon, a small hole is bitten in the skin, and the broth is sipped before the filling is consumed. A dipping sauce of black vinegar and shredded ginger accompanies each basket.
Japanese Stir-Fried Noodles (Yakisoba)
Yakisoba is a Japanese stir-fried noodle dish found everywhere from festival stalls to home kitchens. Wheat noodles are tossed on a hot griddle with thinly sliced pork, shredded cabbage, onion, and carrot, then coated in a thick, Worcestershire-based yakisoba sauce that gives the noodles their signature dark glaze and sweet-savory depth. The high heat chars the edges of the vegetables while keeping them crisp, and the noodles pick up slightly caramelized spots where they press against the cooking surface. Bonito flakes scattered on top dance in the rising steam, releasing a smoky, oceanic aroma. Additional garnishes like aonori seaweed powder and pickled red ginger add color and sharpness.
Yakitori (Japanese Charcoal-Grilled Chicken Skewers)
Yakitori is a Japanese grilled chicken skewer preparation where bite-sized pieces of chicken are threaded onto bamboo sticks and cooked over bincho charcoal. Tare-style yakitori involves repeatedly brushing the skewers with a glaze of soy sauce, mirin, sake, and sugar as they rotate over the coals, building a glossy, caramelized coating. The direct flame chars the edges of the meat while keeping the interior moist, and sections of leek placed between the chicken pieces caramelize into soft, sweet counterpoints. An alternative preparation uses only salt - shio yakitori - which strips the flavor back to the quality of the chicken itself and the smokiness of the grill.
Yangchunmian (Shanghai Clear Soy Broth Noodle Soup)
Yangchunmian is one of the most stripped-down noodle soups in Chinese cuisine, where a clear soy-seasoned broth and fresh wheat noodles are the entire focus. Chicken stock forms the base, seasoned with light soy sauce, a drizzle of sesame oil, and a dusting of white pepper. Chopped scallions float on top and blanched bok choy sits alongside the noodles - there is no meat, no elaborate garnish, nothing to distract from the broth itself. The critical finishing touch is a spoonful of scallion oil ladled over the surface, spreading an aromatic warmth across each bite. It has been a staple breakfast in Shanghai for generations.
Yuzu Karaage (Japanese Citrus-Marinated Fried Chicken)
Yuzu karaage is a citrus-accented variation of Japanese fried chicken that incorporates yuzu into the traditional soy-ginger marinade. Boneless chicken thighs are marinated in soy sauce, cooking sake, garlic, ginger, and yuzu marmalade, which infuses the meat with a floral citrus fragrance distinct from lemon or lime. After marinating, the pieces are coated in potato starch and deep-fried until the exterior turns shatteringly crisp while the inside stays moist and well-seasoned. The yuzu adds a bright, aromatic acidity that lifts the richness of the fried coating and dark soy marinade, giving each bite a clean finish rather than a heavy aftertaste.
Zi Ran Yang Rou (Cumin Lamb Stir-Fry)
Zi ran yang rou is a cumin lamb stir-fry originating from China's northwestern provinces, particularly Xinjiang and Gansu, where lamb and cumin are foundational ingredients. Lamb is cut into bite-sized pieces and seared over the highest possible heat, then showered with ground cumin and chili flakes while still in the wok. The cumin's warm, earthy aroma bonds with the assertive flavor of lamb in a way that neither ingredient achieves alone - cumin needs lamb's fat to bloom, and lamb needs cumin's fragrance to focus its richness. Minced garlic and sliced onion contribute underlying sweetness that tempers the spice, while soy sauce ties the seasoning together.
Zongzi (Chinese Bamboo-Wrapped Sticky Rice Dumplings)
Zongzi are traditional Chinese sticky rice dumplings wrapped in bamboo leaves and simmered for hours. Glutinous rice is soaked overnight, then bundled around a filling of soy-braised pork belly and rehydrated shiitake mushrooms seasoned with oyster sauce. The bamboo leaves are folded into a tight shape and secured with kitchen twine before being submerged in boiling water for two hours or more. During this cooking, the rice absorbs the rendered fat and seasoning from the pork, becoming dense, sticky, and deeply flavored. The bamboo leaves impart a subtle grassy fragrance that permeates every grain. While traditionally eaten during the Dragon Boat Festival, zongzi are available year-round across southern China.