Blogs about: Asian Influenced
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Sweet-and-Sour Braised Pork
Sweet and sour pork is a popular Chinese preparation. This is a completely Japanese version that is not too sweet, starchy, or greasy. This is not a quick to make recipe: the meat and vegetables ar… more »
Tess's Japanese Kitchen
Sweet-and-Sour Braised Pork
Tess wrote 1 week ago: Sweet and sour pork is a popular Chinese preparation. This is a completely Japanese version that is … more »
Stir-Fried Rice with Curry
Tess wrote 1 week ago: This dish is easy enough to make after a day at work and it is delicious. It’s a fine exampl … more »
Spicy Sesame Sauce on Chukasoba
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Tess wrote 2 weeks ago: This is another Japanese sesame sauce for noodles—spiced up with toban jiang and served on ramen … more »
Miso Ramen
Tess wrote 3 weeks ago: In Japan, ramen made from scratch is usually eaten in restaurants because it is a lot of work to ma … more »
Encore as Preview
Tess wrote 1 month ago: Japanese food is often thought of as more fey than filling, as more delicate and difficult than robu … more »
Gyoza: Frying the Dumplings
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Tess wrote 1 month ago: I’ve already described one way of cooking gyoza, but there are variations. With the Japanese … more »
Pork and Wakame Gyoza
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Tess wrote 1 month ago: Gyoza! This is another recipe, and it’s really good! The pork filling includes a couple of … more »
Shoyu Ramen
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Tess wrote 2 months ago: Ramen Broth Flavored with Soy Sauce Shoyu Ramen serves 4 page 338 Broth and Noodles: 13 ounces … more »
Ramen Toppings: Garlic Paste
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Tess wrote 2 months ago: Garlic Paste Ninniku-dare 2 ounces raw pork fat 4 to 5 cloves of garlic, peeled 3 Tablespoons … more »
Ramen Toppings: Menma
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Tess wrote 2 months ago: When you make ramen, there are many toppings you can add to make your bowl of noodles interesting. … more »
Ramen Toppings: Chashu
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Tess wrote 2 months ago: In the next few posts, I will talk about how to prepare some of the most popular toppings for ramen. … more »
Kanitama-don: Japanese Crab Omelette with Rice
Tess wrote 2 months ago: . It seems kanitama-don is a popular dish in Chinese restaurants in Japan. While we were eating, … more »
Spicy Chinese-Style Cabbage
Tess wrote 4 months ago: This is a quick pickle made with Chinese cabbage stems. I found it a bit on the too sweet side so … more »
Chicken, Cashews, and Miso in a Wok
Tess wrote 4 months ago: This recipe traces its roots to Thai and Chinese cooking. This is the second time that I’m … more »
Gyoza, The Japanese Pot-Sticker
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Tess wrote 4 months ago: It was dumpling day at la maison de Tess. I began making dough for gyoza on Friday night to cook … more »
Japanese Chicken Curry
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Tess wrote 6 months ago: Curry was introduced to Japan in the late nineteenth century and quickly became popular, according … more »
Braised Ribs
Tess wrote 6 months ago: Saturday, 22 December Japanese-Style Braised Spareribs, page 437 Supearibuno Nikomi Ms. Shimbo no … more »
Computers Don't Cook
Tess wrote 6 months ago: Saturday, 15 Dec. 07 Grilled Cheese-Stuffed Fried Thin Tofu, page 142 Abura-Age no Fukuro-yaki Stir- … more »
With Things on Hand
Tess wrote 7 months ago: Wednesday, 12/5/07 Pan-Fried Beef with Vegetables, page 457 Gyuniku Gomayaki I made this meal with … more »
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