Biko Recipe (Filipino Sticky Rice Cake)
Get this easy Biko recipe, a Filipino rice cake made from glutinous rice cooked in coconut milk and brown sugar topped with caramelized coconut milk.
How to Make Mochi with a Stand Mixer (Homemade Mochi) お餅の作り方 • Just One Cookbook
Make fresh homemade mochi using a stand mixer! Stuff the mochi with your favorite filling, dip in a savory or sweet coating, or enjoy in Japanese New Year Soup and red bean soup.
Easy Shakshuka Recipe (Traditional Shakshuka) | The Mediterranean Dish
Hands down the best shakshauka recipe you'll try! Gently poached eggs in a simmering, flavor-packed chunky tomato sauce. Expert tips + Video included.
Okonomiyaki (Japanese Cabbage Pancake) Recipe
Okonomi means "how you want it," and an okonomiyaki is one of the world's most infinitely adaptable dishes. The shredded or chopped cabbage in the base is a given, but beyond that, you can add whatever you'd like to the batter. Once you've got a few Japanese staples in your pantry (all of which have a shelf life of forever), making it at home is cheap, quick, easy, filling, and great for using up leftovers
Japanese Cotton-Soft Cheesecake Recipe
Want a lighter cheesecake? Fold in meringue. This crustless cheesecake is easy to make and won't weigh you down.
Injeolmi (Korean Sweet Rice Cake) in 10 minutes
Injeolmi are Korean rice cakes made with sweet glutinous rice flour. Make this in 10 min or less but with just as yummy results as store bought ones.
Seriously Asian: Chawan Mushi Recipe
[Photographs: Chichi Wang] After the sensory overload of Thanksgiving, all I want are the pure, soothing flavors of Japanese cuisine. Most Japanese recipes involve some combination of dashi, soy sauce, sake, and mirin, yet the sum of these few components...
Seriously Asian: Konnyaku Recipe
There are few foods on the planet for which you expend more energy chewing it than you receive in calories. Raw celery is one of them. Konnayaku, the Japanese product made from a plant in the taro family called konnayku (also referred to as konjac or devil's tongue), is my low calorie food of choice. Here are some suggestions for how to cook with it, including a recipe for simmered konnyaku with beef.
Old-School Miso Soup, Everything You Ever Wanted to Know Recipe
During the three years I lived in Japan, I ate a lot of miso soup, but I never knew what it was. I just figured it was extracted from, you know, a miso plant, or maybe the miso bird, a Japanese relative of the chicken. Now the tables have turned. I've morphed into an obnoxious miso-soup purist. Watch me make it from scratch here.
38%-Hydration, Whole Wheat Homemade Ramen Noodles Recipe
Lower-hydration ramen noodles more closely approximate the texture and flavor of those produced by noodle manufacturers. Here's how to make them.
Classic Pork Gyoza From 'Japanese Soul Cooking'
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic.
Seriously Asian: In a Pickle Recipe
Clockwise from top: Napa Cabbage, Daikon, and Carrots; Cucumber; Daikon and Carrot. I don't know why I chose late July of all times to start a biscuit-baking, cannelés-experimenting week, but I did. The temperature in my non air-conditioned apartment must...