While most styles of Japanese fried chicken are double-fried, this version (nanban translates to foreign, referring to a Portuguese-Spanish influence) is coated in an egg batter, fried once, and then…
This style of fried chicken is served without a dipping sauce because of its richly flavored marinade. Swap tamari for soy sauce to make it gluten-free.
These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. Nagoya, a city…
This dish uses boneless skin-on chicken thighs. Debone the chicken yourself or ask your butcher to do it. The salty, slightly sweet tare sauce is the perfect accompaniment to the…
The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…
Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination,…
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