Jing Roll
Liz Clayman
Nappa Cabbage Wagyu Beef Roll and Black Mushroom, Hoisin Sauce, Salted Duck Egg & Purple Sweet Potato
Cooks' Note
Recipe created by Waldorf Astoria Master Chef Benoit Chargy and JBF Semi Finalist Erik-Bruner Yang
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Chewy noodles, tinned fish, and hardy greens in an umami broth.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.