These sweet and tangy roasted Brussels sprouts with balsamic reduction are packed with flavor and topped with an extra crunch of sesame seeds and nori. If you want a healthy veggie side dish for dinner, these Brussels sprouts are great any time of the week. Roasted vs. fried Of course there are many ways to cook Brussels sprouts, like our…
These Brussels sprouts are not your everyday roasted sprouts, these are DEEP FRIED, and that’s what makes them super duper crispy. No, these are not the most healthy greens to eat for dinner, but if you want an extra crunch as a side these are perfect! These crispy Brussels sprouts taste more in-line with a healthier version of potato chips…
Try to say “karaage” without salivating just a little. These little nuggets of chicken simultaneously give you a satisfying crunch on the outside and juicy tenderness on the inside. I love all variations of fried chicken whether that is southern or Korean fried chicken, but this Japanese variety is mind blowing. I can eat this for 5 days straight and…
Luxuriously gelatinous yolks of the ramen egg, aka ajitsuke tamago, are worth getting excited over. They add a firmer texture and seasoning to the whites, as well as mamking the yolks much more mesmerizing and jammy. In fact, I am pretty disappointed when a ramen shop doesn’t have these. (Santouka you are my favorite ramen spot but but what are…
This easy garlic noodles recipe is super rich and buttery, and is a punch in the mouth of garlic and onion. We use wonton noodles here so it’s got an asian garlic noodle vibe, but it’s great with just about any kind of noodle or pasta. Each year my family and some friends gets together for an event called ‘crab…
Vietnamese mango salad (gỏi xoài) is a vibrant dish featuring green mangoes, shrimp, and is highlighted with fresh herbs like mint, thai basil and cilantro. It’s a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture. Disclaimer: this is supposed to be a very simple salad. The one we’re making here has a bit of extras to make it fancier.…
Making onion rings at home is SUPER easy. It’s much more fool-proof than when I made sweet potato fries (even though I eventually found a way!). This recipe does a dry, then wet coating, then finally dipped in panko bread crumbs for that flaky and extra crispy layer. Hot out of the fryer, how can you resist a crunchy, warm onion ring fried to…
This Japanese dish of agedashi tofu is a delightful little treat of floured and deep fried tofu, sitting in a flavorful broth you take sips of with each tofu bite. It’s great as a little side dish but is something that should be eaten immediately after served so the deep fried layer stays as crisp as possible. Some background I’ll…
This dish is something I often eat as an appetizer at Japanese restaurants and it always leaves me craving more! So I decided to make it at home, where I can have as much as I want without feeling guilty asking the waiter for more refills. This dish is called sunomono, which has a nice and light vinegary smell to it,…
One of the staples my mom and grandma kept in the kitchen was dưa chua, or pickled mustard greens. It was often served as a side dish for meals throughout the day. These pickled greens counter-balance many salty dishes such as thịt kho. Northern Vietnamese more commonly eat this with thịt đông. I remember seeing a plate of this at…