This delicious entree soup owes its complex flavor in part to -- of all things -- banana. It breaks down during the cooking, which helps to thicken the broth, but not before bestowing a sweet-sour taste -- and its fragrance.
Read more about Ginger Moreno's recipe in the Washington Post.
Korean cucumbers are thin-skinned and have minimal seeds. A good substitute would be a Kirby or English cucumber.
Read more about this recipe at Coconut & Lime.
Chawanmushi is a traditional Japanese appetizer of egg custard that’s steamed in a teacup and is flavored with soy sauce, sake and dashi. It can be eaten hot or cold.
This recipe was featured in Root Source: Pumpkin. It comes from Noob Cook.
Beef, Radicchio And Green Bean Salad With Chile-Lime Dressing
Beef, Radicchio And Green Bean Salad With Chile-Lime Dressing
This is a reasonably light (but filling) salad-as-meal, with all the parts playing beautifully off of each other. For a spicier salad, use a full serrano or some other hot pepper, but don't use too much or you'll overpower the dressing.
Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce
Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce
Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs.
Read more about this recipe at Rasa Malaysia.
If you only have regular rice vinegar, you can make a substitution as follows: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt.
Read more about this recipe at VeganYumYum.
Grilled Chicken Meat Balls With Yakitori Sauce
Grilled Chicken Meat Balls With Yakitori Sauce
Known as Tsukune in Japanese, I am nuts for these balls. They are juicy and yummy, and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes).
Read more about this recipe at Rasa Malaysia.
