236 recipes. Page 6 of 10
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The mackerel's head and backbone go into the stock along with the fillets, and the clear broth still tastes strongly of fish. Pouring boiling water over the pieces and dunking them straight into cold water to pull off blood and scales is what keeps that broth clear. Each bowl gets a few drops of ginger juice, yuzu peel and two kinds of slivered onion.
Lean pork tenderloin pulls apart after boiling into long, even strands that take up a soy reduction along every fiber. It tastes better fully chilled than straight from the pot, since the seasoning keeps settling into the meat as it cools. Whole garlic cloves braise alongside and soften enough to eat with the pork.
Long 6 to 7 cm lengths of green onion get a coat of gochugaru (Korean chili flakes) and anchovy fish sauce, and every bite carries the onion's sharpness together with salty, fermented depth. Glutinous rice paste holds that seasoning on the smooth onion surface. Without it, the paste would slide to the bottom of the container as the kimchi ripens. It goes beside pork belly or boiled pork, or folded into a lettuce wrap, and it is a good way to use up a bundle of older green onions.
Shrimp and pork wontons, thin Hong Kong egg noodles and bok choy each keep their own texture in a clear pork bone broth. Stopping the mix as soon as the filling turns tacky, before the shrimp are fully crushed, keeps springy pieces in each bite.
Chicken breast marinated in yogurt, curry powder, garlic and ginger gets seared over high heat until charred in spots, then simmered in a tomato and cream sauce. Usually described as an Indian-British fusion dish, it takes its depth from the charred chicken and from onions browned slowly in butter before the tomato goes in. Basmati rice or naan comes alongside, and tearing naan to wipe up the sauce is part of the meal.
Rice koji and cooked rice slowly develop a mild sweet-sour character in the cold, and that flavor seasons pieces of salted trout, shredded daikon, and carrot. This fermented New Year sushi comes from the Hida and Chuno areas of Gifu, especially around Gero, where it was traditionally started in December. The packed container rests for 14 to 20 days somewhere consistently cold, and the pace changes with the weather and the ingredients.
Goji berries left to boil too long darken the tea but turn it bitter. Jujubes and ginger get fifteen minutes on their own first, and the berries join only for the last five, just long enough to plump up and tint the water red.
Instead of the offal and many garnishes found in fuller versions of this Jakarta soup, this home recipe makes its beef broth from brisket, coconut milk and a ground paste of onion, garlic and ginger cooked in oil. The milky color comes from the coconut milk added at the end, with no need to wait for a cloudy stock. Brisket is the slow part, and a cooked-looking surface says little; a fork should slide easily into the center. Rice is served on the side.
The hairtail pieces sit in lightly salted water for five minutes and are then patted completely dry. A dry surface is what lets the chili and soy sauce sink into the fish.
Wild chive stems should only just bend after salting, which takes eight minutes and leaves their green, oniony scent intact. The roots are left long because the root end carries the aroma this kimchi depends on.
Star anise and ginger are in the pot too, but what reaches you first from these ribs is clove, with a faintly medicinal edge. Cloves are strong, and the count stays at five. Before any soy goes in, the ribs are tossed in rock sugar melted to amber, which leaves a glossy dark-brown coat, and then they braise low with dark soy and Shaoxing wine until the meat slips off the bone.
What arrives looks like a clear soup of tofu cubes and sliced shiitake; the rice only appears when a spoon reaches the bottom of the bowl. That hidden portion is kept small so the soup and tofu can cover it completely. The broth comes from kombu and fresh shiitake and is skimmed during simmering to stay clear, and the firm tofu cubes are cooked gently so they hold their edges. Scallion, minced mandarin peel, grated ginger, and crushed sesame go on at the table, each diner adding as much as they like.
Most of this tea's flavor is decided in a dry pan. The cassia seeds are stirred over low heat for about three minutes and taken off the moment they darken a shade and smell toasty; roasting on for more color leaves a burnt taste in the whole pot. Simmered with jujubes and ginger for fifteen minutes, they make a reddish-brown tea.
A Sichuan fish soup that gets its sourness from rinsed pickled mustard greens and its heat from dried chilies and chili oil. Thin slices of white fish, lightly coated in starch, turn silky and soft in the red broth.
Two mackerel are cooked whole, with only the heads and innards removed. Deep scores along the back open up in the heat and let the spicy sauce run into the flesh instead of sitting on the skin.
Pouring the soy brine over deodeok while it is still hot sets the outside of the root quickly and leaves the center firm and chewy. A short soak in lightly salted water first draws out the root's raw, astringent edge, and splitting each root only in half keeps enough thickness to stand up to the heat. Garlic and ginger simmer in the brine, layering a sharp warmth over the strong root fragrance. Give it at least 3 days in the fridge before serving with rice.
In Punjab the pot was once set beside a tandoor after its coals had died down and left to simmer overnight, then served the next day. Here, black lentils and kidney beans cooked first in a pressure cooker get another two hours over low heat. In that time the grains break apart and release starch, and the dal turns thick and smooth before any cream goes in.
The chicken flavor comes in twice: breast meat poached separately with green onion and ginger, then shredded, and a full pot of chicken stock as the cooking liquid. Lotus root is minced only a little larger than the rice grains, enough to give a slight bite inside the smooth porridge without feeling like separate chunks.
Whole cinnamon bark simmered slowly on low heat gives a heavier cup than a quick steep, with a peppery warmth that stays behind the sweetness. The jujubes are split in half before they go in, and as they soften they give the tea a little body.
The papaya has to be green and firm, not the ripe fruit, and it is added only after the chicken has simmered, so it softens to fork-tender while keeping its shape. Plenty of julienned ginger, fried first with garlic and onion, gives tinola's clear broth a clean, sharp heat.
The radish is half-cooked on its own beforehand, so it is seasoned all the way through in the short time the mackerel takes. With just half a tablespoon of gochujang, the soy sauce leads and the heat stays gentle.
Chili flakes stirred into the brine and never strained out leave flecks of red through the pale, cool broth of this clear spring water kimchi. Shredded Korean pear sweetens the liquid gently, and 8 to 12 hours at room temperature give it a light, refreshing tang. Sedum, a small succulent spring green, gets only a quick swish in cold water, since long washing makes it grassy. It joins the jar last and is folded rather than pressed so its tiny leaves stay crisp. Because the ferment is short, the broth and greens are best eaten cold within a day or two, ladled over rice.
The dish takes its name from the Song dynasty poet Su Dongpo. Thick squares of pork belly are tied with string and braised for a long time in soy sauce, rice wine and sugar until the fat turns translucent, then cut into thick slices and served under a spoonful of the reduced, glossy brown sauce.
Soaking the dried tangerine peel for two minutes in the very water that will become the tea tames its harshness without throwing any of that water away. Bitter-bright citrus and ginger heat arrive together in the amber cup, and honey and rice syrup sweeten it in two registers, one clean and floral, the other thick and malty.