asian Recipes
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Stir Fried Udon
With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.
miso eggplant
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it’s a dish I always order. It’s incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn’t burn. That’s a guessing game in my old Wedgewood oven, because the broiler door has no window.
fried mochiko chicken
Mochiko chicken is Hawaii’s fried chicken.
Pineapple Pie
I peel pineapple the same way my mom (and probably every other Filipino mom) does: carved into theshape of a fusilli noodle, the eyes whittled away in a diagonal spiral leaving rippled ravines in the fruit’s golden flesh. Pineapple pie is a Philippine bakeshop specialty. The crust is a little breadier than your typical pie crust, owing to yeast or, in this case, baking powder. My trick to ensure an extra crispy, sturdy crust is to preheat a sheet pan on the lowest oven rack for 30 minutes. This is essentially a DIY pizza stone. Scorching the bottom crust right away is vital because there is a lot of custardy filling on top and this isn’t the kind of pie you can blind-bake./ If you love pineapple as much as I do, you’ll be tempted to eat the filling straight up. It’s sweet, fruity, and refreshing, and I’ve found that a bit of orange zest amplifies its brilliant citrusy profile. A generous shower of turbinado sugar is sprinkled on top before it bakes, which adds a satisfying crunch and a gorgeous glimmer (a simple way to upgrade any pie or pastry, really). I skip the silverware and eat this the Filipino way, kamayan (by hand).