483 recipes. Page 7 of 21
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Chicken tenderloins have a fine grain, so a short 4 to 5 minute fry in 170 degree oil leaves them juicy instead of dry. The coating goes on in three layers: flour, egg beaten with milk, then breadcrumbs pressed firmly. Milk thins the egg so it coats smoothly and the crumbs grip evenly. They are at their best straight from the paper towel, while the crust still crackles.
Fine panko fries into a firm crust on a thick pork cutlet, and with soft white bread on either side, every bite has both crunch and give. The bread is spread with tonkatsu sauce, the shredded cabbage is tossed in mayonnaise, and the sandwich is wrapped tightly in plastic for a few minutes before it is cut.
In New Orleans the beignet is a doughnut with no hole: yeast dough cut into squares and fried. Milk, egg and butter let it puff up soft and bready in the oil, and the heap of powdered sugar shaken on straight away melts a little into the warm surface and clings.
The pan goes on until it smokes, and scallions fry for 30 seconds to make a scallion oil. The eggs come last: once the rice is fried, it is pushed to the edges and the eggs are scrambled in the cleared center before everything is mixed. Leftover ham, kimchi, shrimp or canned tuna can go in too.
Baked in a chrysanthemum-shaped mold, the shell comes out with raised petal ridges. It is a winter street snack like bungeoppang, but milk, egg and butter in the batter make it taste more of bread, with a smaller share of red bean paste. Vendors now also fill them with custard cream, chocolate or sweet potato paste.
Kuuri means ice and jishi means meat, but the ice here has nothing to do with temperature: it is the egg that spreads across the clear broth in soft white drifts, like snow. Before the war, when eggs were scarce in Okinawa, families made it at Obon to welcome the spirits of their ancestors.
The egg itself replaces the dumpling wrapper, setting around a filling of cabbage, scallion and glass noodles in palm-sized rounds. It follows the flat egg mandu sold as a market snack, and no flour goes into it at all. The noodles are cut short to make flipping easier.
Thick hand-cut wheat noodles sit in the bowl first, and a stew-like gravy of beef chuck, potato, daikon, bell pepper, and tomato gets ladled over the top. This is the Uzbek kesma style: a firm dough rolled thin and cut with a knife rather than pulled by hand. If the dough keeps shrinking back as it is rolled, the gluten is still tight, and another 10 minutes of rest under a cover fixes it. Cumin seed and ground coriander give the tomato-rich gravy its Central Asian warmth. Because noodles and gravy meet only in the bowl, the chewy strands never soak up the sauce and go soft.
Fried tortilla chips get only about 30 seconds of tossing in the tomato-chili sauce before plating, just enough to leave them half soft and half crisp. The sauce is reduced until thick first so the chips absorb it quickly instead of sitting in liquid. A fried egg tops this Mexican breakfast, its runny yolk breaking into the sauce to make it richer, while cheddar and cilantro add salt and freshness. The heat level depends on the amount of jalapeno.
Kaya, a pale green jam of coconut, egg, and pandan, goes between thin slices of crisp toast along with cold slices of butter that melt slowly from the center against the hot bread. The floral sweetness of the jam and the richness of the butter build in layers. In Singapore's kopitiams it comes with soft-boiled eggs seasoned with soy sauce and pepper for dipping, and a strong coffee sweetened with condensed milk.
Spooned mounds of batter spread wide in the oven into thin wafers, with enough toasted sesame that nuttiness and brown-sugar sweetness come first. Right out of the oven they are fragile; a minute or two on the pan firms them enough for a wide spatula, and the thin edges crisp only once fully cool. Shallow layers in an airtight container keep them whole.
A half sheet of nori is joined to a full one to make the wrapper wider, and inside goes a generous line of sashimi-grade tuna, tsuyu-seasoned rolled omelet, cucumber, pickled radish and simmered burdock. Tuna, radish and omelet are cut into bars of about the same thickness, with fine strips of cucumber filling the gaps, and that is what gives each slice a full, even center.
Egg mixed with finely minced carrot, garlic chives and onion is poured in several rounds and rolled up, then cut into bite-size pieces for skewers, each face showing a vegetable-flecked spiral. Coarse vegetables thicken the layers and the roll loses its shape, which is why they are chopped as fine as possible.
Store-bought frozen dumplings go straight into boiling anchovy stock without thawing, and in about five minutes they float. Many Korean families make this instead of tteokguk at Lunar New Year, and adding rice cakes turns it into tteok-manduguk.
Meat patties (donggeurangttaeng), zucchini, shiitake and chilies share one platter on Seollal and Chuseok tables. They all wear the same flour and egg coat, but the prep differs: zucchini is salted and blotted, and shiitake lose their stems and get flour on the inside too. Only three or four pieces of one kind go into the pan at a time to keep it hot.
Cooked and served in a small earthenware pot, nabeyaki udon stays piping hot from the first bite to the last. Chicken thigh simmered right in the dashi, soy, and mirin broth adds fat and body that breast meat would not. The egg poaches in the center under the lid until the white sets and the yolk stays soft, and the shrimp tempura is added after the heat is off so it reaches the table still crisp.
Whole kernels and cream-style corn bake together into a soft casserole that is served with a spoon rather than sliced. Plain cornmeal cannot stand in for the JIFFY Corn Muffin Mix base, which already holds flour, sugar and leavening, and the milk and egg printed on the box for muffins stay out. Only the whole-kernel can is drained, while the cream-style corn goes in whole as the main liquid. The edges color first, but the center decides when it comes out.
Full of tiny holes, freeze-dried tofu soaks up a sweetened soy dashi until almost no liquid is left, then gets a soft blanket of egg. With the broth cooked nearly dry, the moisture comes from the blanched greens and the softly set egg. The dish belongs to Fukushima City, where cold winds off the Abukuma highlands once dried thin tofu through the winter, and the result went into simmered dishes, soups, and New Year rice-cake soup. Households started after the November harvest, wrapping the tofu in straw or reed blinds and hanging it in the cold air for roughly two weeks. The greens are local shinobuna, with komatsuna (Japanese mustard spinach) as the stand-in.
A topping of butter, honey and sugar boiled together with sliced almonds bakes right on the yeast dough of this German cake, and once cool the round is split crosswise and filled with vanilla cream. The cream is not just whipped cream: it is built on a no-cook instant vanilla pudding mix with milk and gelatin. Pudding powder meant for cooking cannot go into it as is.
The spinach is squeezed hard before it is seasoned, the carrot is sauteed to drive off water, and the rice is left to cool a little before it is spread on the seaweed. All three steps are there to keep the gim from going soggy. The finished roll and the knife both get a thin coat of sesame oil before slicing.
Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.
Matzo meal is ground matzo, an unleavened bread that has already been baked, so flour or breadcrumbs measured the same way will not work in its place. The balls are cooked in plain water and lifted out, and chicken broth heated in a separate pot is ladled over them in the bowl, which keeps the soup clear.
Okinawans are said to have made hirayachi on typhoon days, when going out was hard, from flour, egg and garlic chives already in the house. The batter can be loosened with either dashi or plain water. Its name refers to cooking something flat, and the batter is poured in quarters into an 18 cm pan and spread thin.
Beef brisket simmered for about twenty-five minutes gives this warm noodle soup a light, clear stock, strained of fat before it meets thin somyeon. Soup soy sauce is added gradually so the broth stays pale. The simmered brisket does double duty, torn along the grain and laid on top with thin egg ribbons and scallion. Since the noodles are rinsed cold, the broth comes back to a rolling boil before pouring so the bowl arrives hot.