Unlike its Japanese counterpart, Malaysian satay is heavily marinated and served alongside nutty, spiced sauces. Marinating chicken imparts flavor, tenderizes and moistens the meat, so we can use cuts like sasami (chicken tenderloin) that might otherwise be considered too dry for direct-flame grilling. I ...
For Simon Daly's latest contributions to The Japan Times, see below:
Make waves with these octopus-filled treats.
Writing the kanji for this dish may end up proving more difficult than cooking it.
The real cultural melting pot will be in your kitchen if you opt to make this vindaloo with pulled pork and Japanese touches.
Try a little "koji alchemy" of your own at home with this recipe for an onion-flavored loaf.
Cook for where you wish you could be. That's the sentiment behind this week's tropics-inspired dessert for the holiday season.
Fermenting mushrooms produces an umami-rich liquid, used in these Japanese pan-fried dumplings in the filling and as a sauce. Aromatics are charred in the oven for even more flavor.
Make the most of your glut of fall produce and leftover bread with this persimmon panzanella. An added bonus, it easily scales up to feed any guests arriving at your door.
This recipe for loaded toast might seem simple, but it’s an easy way to spice up breakfast. Top with ground pork, bacon or even a fried egg to make it into a light lunch or dinner.
Crisp veggies, fried dumpling dough and an addictive spicy sauce make adding this dish to your weeknight rotation a no-brainer.