East Asian

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.

Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Serve this crispy-skinned, exceptionally moist chicken like you would a Peking duck: with Chinese pancakes, sliced scallions, cucumber, and hoisin sauce.

A thin layer of crispy rice, an array of Chinese cured meats, and a drizzle of sweet, seasoned soy sauce makes this a simple and satisfying weeknight dinner.