877 recipes. Page 19 of 37
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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.
As the liquid reduces, starch from the rice cakes thickens the sauce into a glossy film on the cakes and fish cake. Stir in only half the seasoning paste at first and add the rest as you taste. Boiled eggs, sundae, or fried snacks alongside make it the full market-stall spread.
Grilling starts only after the slick film on the skin has been scraped off with the back of a knife. The soy glaze goes on in two or three thin coats rather than one, and each coat leaves the eel a shade darker. On a grill instead of a pan, it picks up more smoke.
A few shallow cuts in each boiled egg let the soy sauce get past the slick white, which turns brown in the pot. The tofu and eggs keep for about five days in the fridge, and they are better after a day or two, once the seasoning has gone deeper.
Hot soy brine sets only the outer surface of the cucumber while the center stays crisp even after several days of chilling. Whole garlic cloves slowly release their aroma into the liquid and hot green chilies leave a faint heat at the end of each bite, giving more depth than plain soy pickles. Because the half-moons are cut a thick 1 cm, they need about two days of chilling before the soy and vinegar reach the middle. The first pour is hot, but when the brine is drained and boiled again to keep the slices crisp for longer, it goes back on only after cooling. Serve it over rice or next to gukbap, a Korean rice and soup dish.
This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth. Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.
It looks like a bowl of noodles, but igoneri from Sado Island in Niigata is a seaweed sheet. Ego seaweed is cooked down, set thin on a tray, rolled up, and cut into ribbons that loosen in the bowl, then topped with chopped long onion, grated ginger, lemon peel, and soy sauce.
Breaded pork cutlet, boiled potato, and softened cabbage share the plate, all under a single coconut milk curry sauce. Singapore's Hainanese curry rice usually comes with braised pork and several gravies; this home version drops those and keeps one sauce. The cutlet is a fully cooked store-bought one that only needs reheating, so there is no frying involved. Pour the sauce over just before eating, or the crust turns soggy.
Pork shoulder has enough fat running through it that a fast, very hot stir-fry in gochujang marinade does not dry it out. Color is a poor guide to doneness, though, and a thermometer should show the thickest piece at 75°C or higher for more than a minute.
Tteokbokki and sundae (Korean blood sausage) are the usual pair at a Korean snack shop, and here they share one pan. The rice cakes simmer in gochujang sauce first; the sundae goes in when only a little sauce is left and gets just a few gentle turns. Stir it too long and the casing splits.
Abalone scored in a fine crosshatch goes into garlic butter for a minute a side, gets a splash of soy sauce, and comes off the heat right away. The innards can be minced and melted into the butter too. The cooked meat goes back into its scrubbed shell to serve.
Firm tofu cut into thick slabs and steamed comes out with a slight spring on the outside and a silky center. The soy and gochugaru sauce, left to sit until the chili flakes swell and thicken it, is spooned onto the hot tofu and seeps into each cut face with salty, mild heat.
Finely cut seisai, a Yamagata mustard green, is mixed with daikon, carrot, sunchoke, salted shiso seeds and yellow edible chrysanthemum petals into a colorful, finely chopped relish. It comes from the Murayama, Mogami and Okitama areas of Yamagata. The green liquid released during the overnight pre-salting is poured off and the vegetables squeezed hard, which keeps the soy, mirin and zarame sugar marinade from being diluted. Mildly salted and soy-seasoned, it is spooned over rice or mixed into rice balls, ochazuke or fried rice. That low salt also means it stays refrigerated and is eaten within about two weeks.
Well-fermented kimchi gives this glass noodle stir-fry a sour, spicy edge that plain japchae lacks. Squeeze the kimchi hard: leftover juice turns to water in the pan, swelling the noodles and diluting the seasoning. Pork goes in first so its fat flavors the kimchi and onion, and sesame oil is stirred in off the heat to keep its aroma.
Mizu eggplants fermented in rice bran for two to three months, from late summer into autumn, become the base of this Senshu, Osaka simmer. In the name, jako means the small shrimp and goko means pickles. Soaking and blanching soften the salt and fermented aroma without erasing it, and the tender eggplant then soaks up dashi, shrimp, and soy sauce until very little broth is left.
The mussels are boiled first, the meat set aside, and the strained cooking liquid becomes the water for the rice. That is why the grains themselves taste of mussel. The meat goes back on top of the finished rice, along with some minari, a Korean water dropwort.
The sourer the kimchi, the better this turns out. It fries with the pork for a good while, until it deepens to a dark red and picks up the taste of the meat.
Ground beef and pork seasoned with soy sauce, sugar, garlic, and sesame oil give this patty the sweet-salty taste of tteokgalbi, Korean grilled short-rib patties, inside a burger bun. The toasted bun gets mayonnaise and lettuce before the patty goes on.
This is autumn gizzard shad, the fish whose grilling smell, as the Korean saying goes, could bring a runaway daughter-in-law back home. It is full of fine bones; scored every 0.5 cm on both sides, it grills soft enough to eat bones and all. The dip is minced ginger and cheongyang chili in soy sauce and vinegar.
A well-made dubu jorim has three layers in one bite: a dark, slightly chewy glazed surface, a seasoned middle, and a soft white center. That outer layer forms in the frying pan, where the tofu browns on both sides before the sauce is added. Blotting off surface water first keeps the oil from spitting.
Paper-thin slices of ginger are blanched for exactly 30 seconds, long enough to relax the tough fibers and tame the sharp heat. Any longer and the ginger's own fragrance dissolves into the water. Three days of cold storage lets the soy and vinegar soak deep into each slice, turning the raw bite round and mellow, and the thinner the slices are cut along the grain, the sooner that happens. One slice with a spoonful of rice is enough, and beside fatty pork belly or boiled pork it cuts the richness. A hot green chili added to the brine brings a second, brighter kind of heat.
Sour kimchi, first fried in sesame oil, flavors the chicken stock, and miso with soy sauce lays a savory, salty layer on top. Frying the kimchi softens its sharp tang so it sits comfortably beside the miso.
Dark soy turns this Chinese braised beef shank deep brown, and the meat is chilled until set in its own liquid before being sliced thin across the grain, with only two star anise in the pot so the spice never buries the beef.
Aichi claims a share of its history: the temple town of Toyokawa Inari is named among its possible birthplaces, and Nagoya-style pockets are packed generously and often left open along the bottom. The tofu pockets, simmered in dashi, soy sauce, sugar, and mirin, need to cool before filling, since warm ones let the sushi rice soak up leftover liquid and turn heavy.