Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
An elegant, satisfying dinner in under 30 minutes.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!