Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
Light, dark and the dishes built on it. 416 recipes on the site call for soy sauce.
Soy Sauce is in 416 recipes from 31 cuisines, among them 212 dinners, 71 quick meals, 62 appetisers and small plates and 36 lunches. The cuisines that use it most here are Chinese (170), Japanese (65), American (51) and Korean (26). Of these, 174 are ready in 30 minutes or less, start to finish; the quickest are Michelada (5 min), Sesame Ginger Dressing (5 min) and Steak Marinade (5 min). For 132, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 279 easy, 119 medium and 18 hard.
As written, 98 are vegetarian, 57 vegan and 348 dairy-free. Another 9 meet a diet label only with a swap the recipe names, and the recipe says which.
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
The test of any wok cook: separate grains, wisps of egg through every mouthful, and that faint smoky note from the…
Double-fried until the crust is glassy and stays crisp under the sauce, then glazed in sticky sweet-hot gochujang…
The most ordered dish in American Chinese restaurants: craggy fried chicken tossed in a bright, sticky sauce built…
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
Japan's definitive fried chicken: thigh meat marinated in soy, sake and ginger, dusted in potato starch and fried…
Juicy jiaozi with a hand-rolled wrapper thick at the centre and thin at the edge — the shape that stops the base…
Sichuan's most travelled dish, done properly: velveted chicken, blistered dried chillies, the numbing buzz of…
A bowl of rice topped with individually seasoned vegetables, marinated beef, a fried egg and gochujang, mixed…
Sapporo-style ramen: a miso tare whisked into rich pork or chicken broth, stir-fried pork and vegetables piled on…
The most useful stir-fry in the repertoire: velveted beef, crisp-tender broccoli and a savoury oyster sauce gravy…
Thinly sliced beef marinated in soy, pear and sesame, then seared fast so it caramelises without stewing. Twenty…
Taiwanese braised beef noodle soup: shin and tendon cooked for hours in a broth built on soy, doubanjiang and…
The Chinese-American classic: crackling battered chicken in a sticky, tangy, faintly sweet sauce with a lick of…
Real teriyaki is a technique, not a bottled sauce: chicken pan-fried until the skin crackles, then glazed in a…
Small, tender meatballs in a creamy pan gravy, served with lingonberry jam and mashed potato. The bread-and-cream…
The dish every Chinese household cooks and no restaurant bothers to: eggs scrambled soft, tomatoes cooked down to a…
Chicken braised in vinegar, soy sauce, garlic and bay until the sauce reduces to a dark glaze. The Philippines'…
Cubed raw tuna dressed in soy, sesame and sweet onion over rice. Hawaiian in origin and Japanese in influence, and…
Cantonese gu lou yuk with a genuinely crisp coating and a sauce balanced by real pineapple and rice vinegar rather…
Orange chicken's darker, nuttier sibling: the same shattering fried crust in a soy and honey glaze thickened with…
Pan-fried pork dumplings with a lacy crisp base and a juicy, cabbage-sweet filling. The steam-fry technique gives…
Thailand's most-eaten dish: minced pork fried hard with garlic and chillies, tossed with holy basil, and served over…
A crackling baguette filled with pâté, mayonnaise, cold cuts or grilled pork, pickled carrot and daikon, cucumber…
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over indirect heat until the…
Indonesian fried rice built on kecap manis and terasi, topped with a fried egg and prawn crackers. Every household…
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
Prawn and pork wontons in a clear, dried-flounder broth with springy thin egg noodles. Cantonese, and the noodles go…
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
Layered flatbreads made from a hot-water dough, rolled with oil and spring onion, coiled and flattened so they fry…
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
Marinated chicken chunks coated in sweet potato starch, fried twice, and tossed with salt, white pepper and fried…
Shanghai soup dumplings: pleated parcels holding pork and a mouthful of hot broth, created by folding chilled aspic…
Seasoned rice and a row of cooked fillings rolled in seaweed, brushed with sesame oil and cut into coins. Korea's…
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
Silken tofu in a fierce, oily red sauce of fermented broad bean paste, minced pork and Sichuan peppercorn. Fifteen…
Chicken and egg over rice — the name means "parent and child" — simmered together in a sweet-savoury dashi until the…
Beef short ribs butterflied thin, marinated in soy, pear and sesame, and grilled over fire until the sugars char…
Chewy rice cakes simmered in a sweet-hot gochujang sauce until it clings. Korea's favourite street snack, and it…
Peru's great fusion dish: beef stir-fried in a wok with onion, tomato and soy sauce, served with both chips and…
The inside-out roll that introduced the West to sushi: crab, avocado and cucumber wrapped in seasoned rice and…
Wide rice noodles charred in a screaming wok with dark soy, egg and Chinese broccoli. The dish is defined by wok…
Red-braised pork belly: cubes of belly caramelised in melted rock sugar, then braised in soy and Shaoxing wine until…
Silken tofu stew, arriving at the table in a stone pot still boiling violently, with a raw egg cracked in at the…
Cantonese barbecue pork with a sticky, deeply burnished glaze and rings of red at the edge. It takes forty minutes…
Finely diced pork belly braised in soy, five spice and fried shallots until it becomes a glossy, gelatinous sauce…
Thinly sliced beef and onion simmered for four minutes in dashi, soy and mirin, then tipped over rice. Japan's…
Silky wontons with a prawn and pork filling floating in a clear, restorative broth. The wrappers are so thin they…