286 recipes. Page 3 of 12
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A slice of cheese laid on the bread while it is still hot half melts and sticks the omelet and ham together. You can hold it and bite in without the filling sliding out the side.
Beets sautéed separately in butter with a splash of vinegar hold their deep red color even after simmering with the rest of the soup. The base is a broth from slowly cooked beef shank, filled out with potato, carrot, onion, and cabbage, and a bowl eats more like a meal than a starter. Sour cream is spooned onto each bowl rather than into the soup, and stirring it in turns the broth pink, tangy, and smooth.
In Gyoda, Saitama, okara and skin-steamed potato are kneaded with carrot, onion, flour and egg, shaped into flat oval coins and fried with no breadcrumb coating. The jelly in the name has nothing to do with dessert; it is thought to have drifted from zeni fry, or coin fry, after the koban-like shape. A Gyoda teahouse owner who served in the Russo-Japanese War is said to have adapted it from a vegetable bun of northeastern China, and it was common by the late Meiji period. The hot fritters get a brief dip in a six-to-four blend of Worcestershire and chuno sauces.
Short ribs braise in a soy broth sweetened with Korean pear juice, which softens the meat and leaves a faint fruit sweetness through to the end. The dish takes the galbi jjim served at Korean holidays and birthdays and adds kabocha, which softens only at the edges and thickens the sauce naturally.
Fukushima's winter side dish steeps dried squid and carrot, cut into matching fine strips, in sake, soy sauce, and coarse sugar for 12 hours, until the squid softens and the carrot soaks up the soy while keeping its crunch. The boiled marinade has to cool to room temperature first; poured hot, it cooks the carrot limp.
Kecap manis, Indonesia's thick sweet soy sauce, caramelizes against the hot wok and wraps the thin rice vermicelli in a dark, sticky coat. Sambal fried in the oil first puts heat underneath that sweetness, and chicken, cabbage and carrot are tossed in quickly so the vegetables keep some crunch. Street stalls and warung across Indonesia and Malaysia cook it from early morning until late at night.
The beef first braises in tomato with a cinnamon stick, and orzo joins this Greek bake only once the meat yields easily to a fork. Stretching the oven time to rescue tough beef leaves the pasta swollen and mushy.
Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite. A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.
A rich beef filling below and soft mashed potato on top make the contrast in this British home bake. Tomato paste, Worcestershire sauce, and beef stock give the meat a deep savory base, while carrots and peas add sweetness and color. The fork ridges dragged across the potato brown in the oven and turn into crisp little edges.
Salmon, cabbage, onion, shimeji mushrooms, green pepper and carrot are sealed in foil with a sweet miso sauce and a pat of butter, then steamed in a covered frying pan. The dish is a local specialty of the Ishikari area of Hokkaido. Inside the parcel, steam wilts the vegetables while butter, miso and the juices of the salmon and vegetables pool into a salty sauce at the bottom.
Tuna gimbap is on nearly every Korean gimbap shop menu. Well-drained tuna mixed with mayonnaise runs down the center, surrounded by carrot, spinach, thin egg strips and danmuji, yellow pickled radish.
Seasoned with nothing but soy sauce and sesame oil, it has no heat at all. On the plate, golden pan-fried tofu sits among orange carrot and green pepper.
Leaving out cheese keeps this street toast lighter and less greasy, with just a vegetable omelet and seared ham between butter-toasted slices. The ham gets only a short sear on each side and comes out as soon as the edges brown, before it dries.
Buckwheat dough rolled between the palms into thin strands shaped like little loach fish cooks gently in a dashi full of vegetables. Bound with egg and hot water, the dough should be as soft as an earlobe without sticking badly to the hands. Burdock, carrot, kabocha, napa cabbage, shiitake and chikuwa fish cake share the pot, which holds far more than a plain flour-dumpling soup.
Tuna batter, mixed with chopped onion and carrot, is spread thin on single perilla leaves, and each leaf works as a base plate that keeps the patty in one piece when it is flipped.
The back ribs soak in cold water for an hour and get a ten-minute parboil before they are braised. Without that, the soy glaze would not cling and the liquid would not taste clean. In a sauce with pear juice, about forty minutes is enough for the meat to start lifting from the bone.
Thick rounds of salted turnip are slit into pockets, stuffed with commercially salted yellowtail from a licensed seller and buried in layers of sweet rice koji, where turnip and fish ferment together in the fridge for 7 to 10 days. Because the fish is never cooked, pregnant people, older adults, children and anyone immunocompromised should avoid home-fermented versions. Any spoiled smell, mold or unusual gas means the whole batch is thrown out untasted.
Jjolmyeon noodles have a rubbery, teeth-resisting chew, and topping them with tender soy-and-sugar marinated beef sets up a sharp contrast in texture. The gochujang and vinegar sauce adds spicy, sour notes that cut the bulgogi's sweetness. Shredded cabbage and carrot bring crunch, while a halved boiled egg tempers the chili.
Onion, carrot, celery and zucchini are all cut to about 1 cm so a single spoonful catches vegetables, kidney beans and small pasta together. Size matters more than it looks: an oversized carrot stays firm while smaller zucchini pieces collapse in the same simmer.
Chickpeas roasted at 200 degrees until crisp play the part of croutons in this bowl of kale, red cabbage, carrot and cucumber. The gochujang dressing, rounded out with maple syrup and rice vinegar, brings heat, sweetness and acidity at once and covers the grassy taste of the raw vegetables. Massaging the kale by hand for a minute softens its tough fibers and takes the edge off its bitterness.
Deeply browned chuck and the dark bits it leaves in the pot, lifted with red wine, form the backbone of this French braise. A thin dusting of flour rather than a heavy paste helps the surface brown instead of steam. Browning in batches matters too: a crowded pot steams the meat instead of searing it. Potatoes join late, after the beef has had its long simmer, and soften without falling apart. Like most braises, it improves when reheated the next day.
Chunky potato, carrot, and onion make this look like a familiar home-style curry, but the sauce is built on curry powder and coconut milk rather than a flour-and-butter roux. Starch from the potatoes and the reduced coconut milk thicken it without any flour, and reheated the next day it tastes deeper than on the first.
Rice, sautéed onion and carrot, chicken stock and cream all go into one baking dish, with chicken thighs laid skin side up on top. As they roast, their fat drips down into the rice. The foil has to be crimped tight; if steam escapes, the rice in the center stays hard.
Chewy squares of Korean fish cake (eomuk) are mixed with crisp onion and carrot. Soy sauce and oligo syrup give a sweet-salty glaze, and a cheongyang chili tossed in at the end adds a little heat.