483 recipes. Page 5 of 21
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Honey in the batter keeps these small Japanese pancakes soft and pliable for hours after they cool, and their mild sweetness leaves the red bean paste in charge. Only one side touches the pan, so each round has an evenly browned face and a smooth, pale back.
Unlike milky seolleongtang, galbitang should come out nearly clear, yet the short ribs still leave a faint richness from their fat. For that clarity the ribs are soaked to draw out blood, then blanched and rinsed before the real simmer starts. Leftover broth sets like jelly in the fridge.
Firm tofu is sliced about 1 cm thick, pressed under a weight for at least 15 minutes, then seasoned with salt and pepper. Soy sauce stays on the side for dipping instead of being poured over. Hot from the pan the egg coating is lightly crisp, and it softens as it cools.
Ice-chilled ramen noodles topped with neat stripes of egg crepe, ham, cucumber and tomato get a tangy soy-vinegar dressing poured over instead of a broth. Because the sauce is a drizzle, not a soup, each topping keeps its own flavor and color. Cutting the egg, ham and cucumber to the same thin width makes the plate look tidy and lets every bite pick up a bit of everything, and the dressing goes on only at the table so the noodles stay springy.
Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge. Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.
In American Chinese cooking, egg mixed with vegetables is fried into small patties, and a brown gravy made separately is spooned over just before eating. This version has no meat, only mushrooms, bean sprouts, onion and scallion, and it is pan-fried instead of deep-fried, which leaves the edges brown and the middle soft.
With baking soda doing the lifting, the batter goes into the pan as soon as it is mixed, with no rise to wait for. Three mashed bananas supply most of the moisture and sweetness, with melted butter and an egg making the crumb dense and tender. Baking it a day ahead costs nothing: the banana flavor gets stronger overnight and the loaf stays moist once cool. Walnuts or chocolate chips can be folded in for texture.
Chicken breast glazed in a soy, sugar and onion sauce is topped with scrambled egg and mayonnaise. The eggs cook in a separate pan and come off the heat before they fully set, and the mayo goes on in thin lines.
The eggs are mashed only partway, leaving small chunks among the fine crumbs so the mayo filling still has some bite. The filling goes on cold and the toast hot, either open-faced or closed with a second slice.
On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking. The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.
The shredded pollock is fried in sesame oil until golden before any water goes in, and that step gives this Gangwon version a nuttier smell than ordinary bugeoguk. It is a clear hangover soup with no chili, finished with beaten egg that sets into soft curds.
Aralia shoots are around only briefly in spring, and this jeon gives them just a thin coat of flour and egg to keep their bitter, herbal fragrance in front. Before frying they are blanched for 30 seconds in boiling water with a little vinegar to take off the harsh edge.
The name comes from the custom of serving noodles to guests at weddings, birthdays and first-birthday parties. Anchovy and kelp make the broth, and seasoning it with soup soy sauce alone keeps it transparent rather than cloudy. The toppings sit in separate colors: zucchini, carrot, yellow and white egg strips, and crumbled seaweed. Kelp comes out of the pot first, since left too long it turns the broth bitter.
Despite the name, no chicken goes into it: thin, tenderized beef cube steak gets a flour, egg and flour coating and is fried in a deep pan. Without breadcrumbs, the crust forms craggy little ridges, and a peppery milk gravy goes alongside. Thick grilling steaks stay tough while the crust finishes, so the cut matters as much as the frying. Milk gravy stiffens as it stands, and when judged warm it should spread across the plate rather than sit in a mound.
Grated mountain yam and egg go into the finely ground sardine, so these fish cakes puff up soft inside when they hit the oil. In Toyama they are eaten as they are, with rice or with drinks, and also dropped into oden or hot pot.
The coarsely chopped walnuts are toasted in a pan before they go in, so they come through as distinct nutty pieces in the moist banana crumb. Only half a teaspoon of cinnamon is used, not enough to cover the banana.
This two-serving chirashi-zushi arranges salmon and tuna sashimi, thin egg crepe, cucumber, blanched lotus root, and salmon roe over rice seasoned with sushi vinegar. Fold the seasoning into the warm rice without crushing the grains, spread it out, and let the steam escape before adding raw fish. Cook the egg in a thin sheet and cut it into 3 mm strips. Blanch the sliced lotus root for 1 minute and drain it well so excess water does not collect on the rice. Keep the sashimi refrigerated until assembly, blot only surface moisture with a clean paper towel, and serve the finished bowls immediately.
The vegetable and egg mixture is poured wide in the pan, and once the edges set it gets folded twice into a thick square. That goes with ham between slices of butter-toasted bread, along with ketchup, sugar and mayonnaise.
Small balls of stiff, egg-rich dough sink in fairly low oil, rise after 20 to 30 seconds, then roll over on their own as one side splits open like a tulip. Okinawa's doughnut is thought to draw on Chinese fried sweets such as kaikou xiao. Because it keeps relatively well in a hot climate, it became both an everyday snack and a fixture at important Ryukyu ceremonies.
Pour in the egg, leave it for 30 seconds, then give one wide stir, and it opens into broad, petal-like pieces. From prep to table it takes about ten minutes.
Eggplant cut into 7 mm rounds steams in its own moisture while the egg coating sets, and the inside turns soft as custard. At Chuseok many families fry these alongside zucchini jeon for the ancestral table.
Jinju's version of cold noodles mixes anchovy-kelp stock with beef brisket stock, two parts to one, giving the broth both seafood savor and meaty weight. The signature topping is a heap of pan-fried beef jeon cut into strips, cooled first so it does not warm the broth, then piled over cucumber and Asian pear.
Slice into the breaded chicken and melted garlic-parsley butter runs out from the center. The butter is frozen into a firm cylinder before it is wrapped, so it survives the cooking. The pan only browns the crust, and the oven at 190°C finishes the inside.
Eggs beaten with fish sauce until foamy hit oil that is almost smoking and puff instantly, forming lacy, crisp edges around a thick, fluffy middle. Thai home cooks slide it straight onto jasmine rice for a meal, and it has little in common with a gently cooked Western omelet.