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Pork Tonkatsu With Shiso

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Photo by Aya Brackett.

This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.

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A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Just like the state fair, minus the crowds.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.