garlic,five-spice, chillies, sugar, rice wine vinegar and sesame oil. Hoisin is used as a condiment or glaze and instantly adds umami to veggies in thisSticky Asian Rice Bowl with Sweet & Spicy Hoisin Sauce.
stuffed in deep fried buns (kare pan), or added as a topping to ramen orudon (kare udon). The flavor is typically mild, close to a demi-glace, since most Japanese people cannot handle spicy food well.
Sharply citrusy, with a lemongrass-like fragrance,sanshois often confused for a peppercorn because of its spicy quality. It is sometimes compared to Sichuan peppercorn for its mouth-tingling effect, which makes sense—both spices are actually berries of two different kinds of the prickly ash plant...
In addition to having an answer to the age-old question of “what’s for dinner” every night, a big money-saving advantage of meal planning is that you’re able to combine recipes that use some of the same ingredients, so that you don’t waste things that you have to buy just for ...
Learn how to organize your pots, pans, and lids in your kitchen. Keep everything tidy and make use of some extra kitchen square footage while you're at it.
Of course Da-Song is a bit much to handle. Ki-Woo nods. Yon-Kyo has come to see him out with the dog in her arms. The gate opens. Ki-Woo begins to step out when he stops. KI-WOO Actually... Mrs. Park. Yes? YON-KYO KI-WOO Someone just happened to come to my ...
Because you’ll pour very hot oil (about 325ºF to 340ºF) into a bowl, you want to hold the spices in a bowl that can handle high heat. I generally use hand-crafted ceramic bowls that have been fired at incredibly hot temperatures. I know not everyone will have these bowls in ...
The best way is to use an instant thermometer to monitor the oil. If you do not have a thermometer, I also introduce a “ginger method” in the recipe below, which is a good indicator of the oil temperature. Select a small saucepan that has long handle and is good for pouring. Altern...
Being a subtropical fruit, an eggplant is best kept at a cool room temperature rather than in the fridge. Refrigeration will dehydrate the flesh rapidly and cause the fruit to become very bitter. For long term storing, eggplants are best to be turned into a spicy chutney or frozenas a pul...
On my last trip to San Francisco, I had a chance to sit down and talk with Keisuke Kajitani, co-founder of Ramen Hero. He and his co-founder moved to San Francisco from Japan because they thought the US would be a better market for their product, oddly, because ramen is already too...