This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish. Mabo-dofu gets its red color and spiciness…
Bacon and Cheese Korokke
Croquettes, or “korokke,” as the Japanese have evolved them, are delicious little breaded and fried potato bombs. From my experience, the Japanese versions of croquettes are outstanding. These would be considered Japanese korokke, as opposed to a French croquette, because korokke are typically potato and meat filled, as opposed to the generally béchamel-filled croquette—or so…
Japanese Kakuni-flavor Chicken Wings
Cooked in seasoned coconut milk, these wings are really good. This recipe is a hybrid of a type of rendang—a slow-cooked type of Asian reverse curry—and the slow-simmered Japanese kakuni flavor profile. “Kakuni” can be literally translated as “cube simmered,” as in buta-no-kakuni. So, this is basically chicken wings cooked in seasoned coconut milk until…
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