You may not have one of Benihana's teppanyaki tables — the flat grill top on which their signature dishes are cooked — at home, but that doesn't mean you can't get in on the fun! In this episode of Get the Dish, Benihana chef Oscar Briseno shows us how to master the restaurant's chicken fried rice and demonstrates how a few of the iconic tricks and flourishes are performed. Watch the video to see how the rice is prepared, and then check out our recipe that's inspired by Benihana's chicken fried rice.
Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.
If you haven't heard of Edward Lee yet, then you're sure to soon: at his Louisville, KY, restaurants, 610 Magnolia and MilkWood, he's created his own Asian-American cuisine, suffusing Southern soul food with the spices from his Korean upbringing. He's also just released his debut cookbook, Smoke & Pickles ($30). We caught up with Lee, a Top Chef Texas alum, at his book launch in Beverly Hills, where he served up his favorite cookbook bites, revealed his unique frying technique, and gave us the inside scoop on his brand-new line of bourbon.
POPSUGAR: How did a Korean-American from Brooklyn end up with a restaurant in the South?
Edward Lee: I came to Louisville by accident. I was taking a road trip around America, and I happened to be there for the Derby. I wanted to go, but I couldn't afford it, so I asked a friend if he knew of anyone looking for help. He was like, "Oh, I know this restaurant that always needs extra help around the Derby." That's how I met the former [610 Magnolia] chef/owner Eddie Garber. He's like a curmudgeonly old man, but we just became really good friends. I spent the week there, and he let me stay on his couch and come into the restaurant and cook. That was the start of a very long friendship.
PS: Did you ever think that you'd become the owner of a Southern restaurant?
EL: At that time, Eddie was older and wanting to retire, so it was kind of perfect timing. He had been doing it for 28 years, and then I happened to fall into place. I believe in serendipity. The timing was great. The restaurant was great, and I was looking to leave New York.
PS: What attracts you to Southern cuisine?
EL: When I first moved to Louisville, I wasn't into Southern cooking. I was really just looking to do my own food, but the more you're surrounded by a certain region, the more you're going to be influenced by those ingredients. As I started looking around, it was really interesting. A lot of the [Korean] food I grew up eating had a lot of similarities with Southern cuisine. They both feature really bold spices, barbecue, the love of pickles, and fried chicken. But it's also the way they eat, too. It's not like they have one plate of food per person. Instead, they have one large piece of protein and a lot of side dishes. It's essentially the same philosophy of food. It really got my brain to start spinning, and I've been going down that path ever since.
If you're tired of ordering heavy takeout night after night, take matters into your own hands. The next time you're craving Asian food in the comfort of your own home, try making one of these healthy twists on the classic restaurant dishes you love. Click through to see what's for dinner tonight.
Asian supermarkets can be equal parts intoxicating and intimidating to those unfamiliar with their wares. Thankfully, Andrew Zimmern has come to the rescue: After demoing how to make classic Chinese dishes like dumplings and hand-pulled noodles at the Food & Wine Classic in Aspen, Zimmern answered a few crowd questions; one regarded his five must-buy ingredients from the Asian supermarket. Rather than stop at five, Zimmern enthusiastically rattled off seven; keep reading to see what he suggests seeking out.
On first glance, this classic Korean dish, dobu jorim (braised tofu), might seem out of reach if you live far from an Asian supermarket. Thankfully, that's not the case. Fast, easy, and composed of easy-to-source ingredients, it's a must-try option that may even convert the tofu-ambivalent.
This weeknight- and wallet-friendly dish has a simple yet powerful, tongue-tantalizing sauce. And while it's typically served as part of a large banchan spread, it's equally at home as a main course supported by a hearty vegetable side. So what are you waiting for? Try this tofu tonight.
For a nice departure from a heavy meat-and-potatoes meal, keep yourself satisfied with a wholesome Asian steak and noodle salad. With plenty of crunch, tang, and color, it's just as easy and comforting as what you'd order from your favorite restaurant, only cheaper.
The key to this recipe is the ginger, soy, and lime marinade, which infuses the meat with umami-rich flavor. Watch our video to learn how this lettuce, rice noodle, and beef creation comes together, then print out the recipe and make it tonight.
A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.
Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.
If you're not yet acquainted with larb, a Thai meat- and herb-based salad that simultaneously manages to hit salty, sour, spicy, sweet, and savory notes, then it's about time your paths crossed. If you're already a fan — as nearly anyone who's tried it is — you may notice that this version is a bit atypical, primarily in the method of meat prep. Most larb is based around ground meat, but my favorite Thai restaurant's must-order duck version features bite-size chunks of roast duck, burnished, luxuriously fatty skin and all, and since my first bite, I've become a steadfast convert.
This recipe reflects that, but with a slight nod to more user-friendly ingredients, swapping chicken thighs for the duck (feel free to sub duck if your market stocks it). Either way, it's a tantalizing dish that brings a taste of Thailand to your dinner table in a flash. Get the exceptional and exotic recipe.
We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today's topic: essential Asian ingredients to stock in your larder, and an easy recipe for Asian-inspired noodles.
From white miso to kecap manis, many supermarkets now carry a wider array of Asian ingredients—look for them in the international foods aisle. You can also hit a specialty store or an Asian market to get the ingredients you need to make a flavorful stir-fry or curry. Keep reading to learn more about 13 common Asian ingredients that you’ll find in many of our recipes — and a recipe that utilizes many of them.