Ingredients

• 4 cups water
• 4 black tea bags
• 1/3 cup sugar
• 2 whole star anise
• 2 whole cloves
• 1 green cardamom pod, smashed
• 1/2 cup sweetened condensed milk, whole milk, half-and-half cream or coconut milk

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup water
• Cornstarch

Ingredients

• 1 cup tapioca pearls
• 2 tea bags
• 2 teaspoons honey or agave nectar
• 1/4 cup milk (of choice)

Ingredients

• 4 large eggs, separated
• 3 tablespoons sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• Optional: Confectioners' sugar, maple syrup and berries

Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons black soy sauce or soy sauce
• 1-1/2 teaspoons Golden Mountain Thai seasoning sauce or soy sauce
• 1-1/2 teaspoons fish sauce or soy sauce
• 8 ounces fresh wide rice noodles
• 2 tablespoons canola oil, divided
• 8 ounces boneless skinless chicken breasts, cut into 1-in. cubes
• 2 garlic cloves, minced
• 4 fresh spears gai lan (Chinese broccoli) or Broccolini, cut into 1-in. pieces
• 1 large egg
• Optional: Sliced green onions and white pepper

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1 cup panko bread crumbs
• Oil for frying
• Tonkatsu sauce

Best Classic Instant Ramen

Sapporo Ichiban

While this wasn’t the instant ramen we had in the dorms, Sapporo Ichiban is the tastiest soup for the convenience and cost. It has been around since the ’50s and is a classic instant ramen for a reason: Its chewy thin noodles match nicely with the well-balanced flavor of the salty, umami-packed broth.

Unlike other brands that can overwhelm the tastebuds like a salt lick, Sapporo Ichiban’s hint of garlic and ginger provides a nice note so you can slurp down the whole bowl. While other brands benefit greatly from adding fresh ingredients like egg and green onion, this one stands up on its own and every bite is just as delicious as the last. While it may not be as fancy as some of the others sampled, it’s a classic take on instant ramen when you’re looking to satisfy the craving.

28.8511% OFF$25.59 at Amazon

Best Dry Noodles

Momofuku Soy & Scallion Noodles

David Chang, the New York-based chef and restauranteur best known for his Michelin-starred Momofuku restaurants, has made his take on instant ramen. There are a lot of things that set the Momofuku brand apart, including the extra thick noodles and flavorful sauce. They’re also broth-less, otherwise called a dry noodle, which means they’re still delicious on a sweltering hot day, no spoon required.

The Momofuku noodles are springy and have a nice chew and flavor to them. If you’re a fan of the flavors of sesame oil and soy sauce, then you’ll find the sauce to have a perfect balance of salty, sweet and savory. Momofuku noodles also claim to have double the protein and 25% less calories than the typical bowl of instant ramen.

Our main critique of these noodles is the price point at $16 for a pack of five, and that without a broth, you might want to supplement the noodles with some fresh vegetables or a side dish to feel full. For a tasty snack or lunch, though, definitely give these more artisanal noodles a try.

$13 at Amazon

Best Spicy Instant Ramen

Nongshim’s Shin

Shin ramyun is a Korean take on Japanese ramen, and it has been increasing in popularity in the U.S. Known for its spicy, salty, bold flavor, Shin is the instant ramen choice for those who love a spicy ramen. The noodles are wavy and thicker, which holds up nicely to the powerful broth. If you’re spicy-curious, we recommend adding part of the spice packet and tasting and adjusting as needed.

One unique feature of Nongshim Shin ramyun is the round noodle pack, which fits nicely in a pot. We also like that it comes with a vegetable pack so there are small bits of vegetables in the soup for a touch of flavor. Perhaps because the instructions say to cook the noodles, vegetables and flavor packet all together rather than adding flavor at the end, the noodles in Shin ramyun absorb the flavor nicely.

$9.98 at Amazon

How We Chose the Best Ramen

While there’s a chance your favorite brand of instant ramen is already in your pantry, we sought to find the best. To make our selection, we chose a few classic brands known for their affordability and availability: Top Ramen, Maruchan, Shin and Sapporo Ichiban. Then we included a few cup varieties like Trader Joe’s Instant Miso Ramen and Mike’s Mighty Good Craft Ramen. Lastly, we have two pricier brands, Momofuku and Immi, which claim to use higher quality ingredients that are healthier.

For this taste test, we gathered eight brands of instant ramen from a variety of stores and prepared them according to the package directions. If there was an option for microwave or stovetop, we opted for stovetop to have consistency across brands.

Each ramen was tasted blindly and evaluated based on flavor, appearance and texture.

• Flavor: A delicious bowl of instant ramen should taste salty, comforting and umami-rich. It should not leave an odd aftertaste.
• Appearance: The noodles should look springy and the broth should be a natural color.
• Texture: Most important of all is the texture of the instant ramen noodles. If they’re al dente but smooth, that’s a win! The broth should also be smooth. Bonus points if it has dehydrated vegetables for an extra bite.

The post The Best Instant Ramen Noodles—a Total Upgrade from Dorm Days appeared first on Taste Recipes.

What Is a ‘Fruit Sando’?

The word “sando” is short for sandwich. In Japan, fruit sandos are found in hip patisseries as well as at corner convenience stores, wrapped in a clear plastic to reveal the delicate layers. 7-Eleven in Tokyo is where I had my first fruit sando, made with fluffy milk bread, light whipped cream and fresh strawberries. It reminded me of the flavors of strawberry shortcake or angel food cake with fresh berries, but with the novelty of a convenience store Twinkie.

It also gave me flashbacks to the marshmallow fluff sandwiches my friends and I would make in middle school, though a fruit sando feels slightly healthier than that!

In the U.S., it’s harder to find a store-bought Japanese fruit sandwich. But the good news is, they’re very easy to make at home.

Japanese Fruit Sandwich Recipe

This recipe makes 2 sandwiches—enough to feed 4 people.

Ingredients

• 4 slices milk bread
• 1 cup heavy whipping cream, chilled
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 strawberries
• 1 kiwi

Editor’s Tip: While our recipe has you make whipped cream from scratch, there’s no reason you can’t use whipped topping to assemble each fruit sandwich even faster.

Directions

Step 1: Prep the fruit

Wash the strawberries and pat dry, being sure to remove the stem. Peel the kiwi and slice in half lengthwise.

Step 2: Whip the cream

Remove heavy whipping cream from the fridge and pour 1 cup into a medium bowl with high sides. It’s important that the cream is cold to help you get the right texture.

Using a whisk or handheld mixer on medium speed, whip until the cream forms bubbles and begins to thicken. Once you have soft peaks, add in sugar and vanilla extract and mix on medium until firm peaks form. Taste and adjust the sugar as needed. Be careful not to overwhip, as that can make butter!

Step 3: Assemble the fruit sando

Spread an even layer of about 1/4 of the whipped cream on a slice of milk bread.

Then, place four whole strawberries and half a kiwi on the bread to fill the slice. Using another 1/4 of the whipped cream, top fruit so it’s fully covered, then place a second slice of bread on top and lightly press the sandwich together.

Repeat to make the second sandwich.

Step 4: Wrap and chill

Firmly cover each sandwich in plastic wrap, being careful to note where you’d like to slice the bread for nice cross-sections. Place the sandwich in the fridge to chill for 10-30 minutes. You can skip this step if you’re hungry, but for clean layers, it’s best to wrap and chill.

Remove the fruit sandos from the fridge. Slice each one at an angle while still in the plastic wrap. You can then remove the plastic and slice off the crusts for a clean, finished look.

FAQs About Fruit Sandos

Do I need to use milk bread?

If you can’t seem to find milk bread, use Hawaiian bread or Wonder Bread. Wonder Bread won’t give you the same thick fluffiness of milk bread, and Hawaiian bread will be a bit eggy, but those types of bread tend to be in the average supermarket, which means you don’t have to make an extra stop.

You can also bake the Japanese milk bread from scratch, but that’s a baking project to tackle on a weekend.

Can I make this recipe dairy-free?

Yes! This recipe works great with coconut cream. Rather than use 1 cup of heavy whipping cream, use coconut cream (not coconut milk) and refrigerate it before you start. When you open the can, scrape the coconut cream solids into your measuring cup first, and then add the coconut milk liquid. This thick cream will whip up nicely. Use the same ratio of sugar and vanilla extract, and follow the same directions when whipping the cream.

Be sure to look for dairy-free bread, too.

Is this a sandwich to share?

Yes, portion-wise each sandwich can be sliced into two or even four wedges for friends and family to enjoy with you.

Japanese Recipes to Make at Home

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Sushi

From maki rolls filled with vegetables to fish-topped nigiri, there are a variety of sushi types that can be made at home without special equipment. You can make rolls with sushi rice, nori (dried seaweed) and fresh or pickled vegetables. There are infinite flavor combinations for rolls, but one with an American twist is Philly maki, made with cream cheese, smoked salmon and cucumber.

Tsukemen

Tsukemen , also known as "dipping ramen," consists of cold noodles served alongside a bowl of warm stock for dipping. You can make tsukemen at home by cooking premade ramen noodles and chilling them, then topping with pork, spinach, a poached egg, corn, scallions and sesame seeds. Pair with a flavorful broth for dipping and you have a refreshing Japanese meal.

Tonkatsu

Tonkatsu is a juicy, crispy pork cutlet that's simple and quick to make at home. It's like a Japanese version of chicken-fried steak! Tonkatsu can come together in about 30 minutes by dredging a pork cutlet in an egg batter and panko bread crumbs and frying in oil. In our tonkatsu recipe, the pork pairs nicely with a drizzle of tangy sauce. If you want to try another Japanese chicken recipe, cook up this chicken katsu recipe that's gone viral on TikTok.

Onigiri

These rice balls are a lunch box item in Japan. Traditional fillings for onigiri include salted salmon, pickled plum, bonito flakes and kombu seaweed. Before the advent of refrigeration, these salty and sour fillings acted as natural preservatives for the rice. However, you can fill onigiri with pretty much anything—even bits of last night's Japanese takeout. Our Test Kitchen's onigiri recipe features tuna and a touch of wasabi.

Miso Soup

Chances are you've had miso soup as an appetizer before, but perhaps never thought to make it at home. It's a unique combination of miso paste (made from fermented soybeans) and dashi (made from dried bonito flakes and kelp) with fresh tofu, green onion and seaweed. For a simple homemade version, out this miso soup recipe. It only takes 20 minutes to cook!

Yakisoba

Yakisoba is a popular noodle dish from Japan characterized by its chewy noodles, vegetables and tangy sauce. It works great as a simple lunch and can be easily cooked ahead and packed in a bento box. Even better, this highly adaptable dish can be customized in so many ways. Learn how to make yakisoba at home.

Ramen

Making ramen from scratch can be a full day affair, with handmade noodles, stewed broth and slow-roasted meat. It's a labor of love and thoroughly enjoyed on a cold day, but you can also pick and choose which elements to devote your time to. Whether you crave a clear shoyu (soy sauce) or shio (salt) based broth, or a creamy miso (fermented soy bean) broth, homemade ramen will impress. Choose your toppings, like broccoli, corn, mushroom and eggs, to build the perfect bowl.

Japanese Milk Bread

Soft, pillowy Japanese milk bread takes all day to make, but it's well worth the effort. The secret to its texture is the addition of tangzhong, a flour-based roux starter. Enjoy a slice of milk bread on its own, use it for sandwich bread (perhaps paired with tonkatsu) or make it into a dessert-like bread pudding.

Japanese Cucumber Salad

Japanese food is often served with pickled vegetables like cucumbers, daikon or radishes for crunch. Cucumber salad (known as sunomono) is an easy dish to make and enjoy throughout the week. Unlike other salads that wilt and get funky in the fridge, cucumber salad only benefits from sitting in the vinegar, sesame and ginger dressing for a few days.

Spicy Edamame

Boiled and lightly salted, edamame can be prepared quickly and seasoned with a pinch of salt—or turn it into spicy edamame with red pepper flakes and garlic. The green pods are often served as a complementary snack at a Japanese restaurant and might seem like something you wouldn't think to make at home. But edamame are easily found preboiled and ready to eat at grocery stores like Trader Joe's.

Japanese Curry

Many cultures have versions of curry. Japan's skews rich and sweet, with a dark roux. Traditional Japanese curry includes pieces of beef, potato, carrot and onion and is served with steamed rice. Though you can make the curry roux from scratch, you can also buy bricks of Japanese curry that you add to water for a quicker meal.

Japanese Pancakes

Fluffy Japanese pancakes are part pancake, part souffle. They're set apart by their height and custard-like flavor. These pancakes are made with most of the same ingredients as buttermilk pancakes, like eggs, sugar, flour and baking soda, but involve one important step which requires a bit more patience: whipping the egg whites.

Soba Noodles

Made from buckwheat flour, soba noodles are a quick-cooking noodle that's easy to turn into a healthy lunch or dinner. They can be enjoyed chilled with dipping sauce (similar to tsukemen), with wasabi and green onion, or prepared with vegetables and protein as a chilled soba noodle bowl.

Mochi Ice Cream

Mochi ice cream is a popular Japanese dessert made with a sweet rice dough wrapped around ice cream. To make mochi ice cream at home, pick your favorite ice cream flavors—perhaps strawberry, vanilla or chocolate—and wrap a small scoop in mochi dough. The toughest part is waiting for them to freeze completely before taking a bite! Next, try our favorite mochi doughnuts.

Udon Noodles

Like any handmade noodle, making udon noodles from scratch is better than store-bought, says Namiko Hirasawa Chen in Just One Cookbook. While it's more labor intensive, making fresh udon noodles with pantry ingredients like flour, salt and water is worth it for the distinct chew and bounce. Enjoy them cold with dipping sauce, warm in a pan-fried noodle dish or hot with a brothy soup.

Tempura

Tempura is battered and fried vegetables or seafood. Unlike the crunchy batter of fried chicken, tempura is light and less oily (and still crisp!), pairing perfectly with a dipping sauce. Some common vegetables used for tempura include broccoli, sweet potatoes, mushrooms, squash and eggplant, and they're often served alongside shrimp tempura. Once you chop your vegetables and seafood, dipping and frying is quite quick. You'd be surprised how easy it is to make tempura.

Omurice

This American-inspired comfort food is made from a silky egg omelette served with rice and ketchup. The omurice is soft and silky because it's cooked on low heat. As long as you master the silky omelette, you can make the rice however you like it. Try adding ham, onion or peas to the rice, or pour on more ketchup for maximum flavor.

Okonomiyaki

Okonomiyaki is a Japanese street food from Osaka, similar to a cabbage-based frittata. Namiko of Just One Cookbook typically makes hers with an egg batter, cabbage and pork belly or bacon. It's topped with a savory okonomiyaki sauce, Japanese mayonnaise, furikake and bonito flakes.When you make okonomiyaki at home, though, you don't need to use all of these ingredients, and it can come together in the time it'd take you to make a frittata! Just use the vegetables and toppings of your choosing and make sure you focus your attention on the egg.

The post How to Make a ‘Japanese Fruit Sandwich’ That’s Even Better Than PB&J appeared first on Taste Recipes.

It’s hard to resist the crispy texture of chicken katsu. While tonkatsu is the Japanese breaded cutlet traditionally made with pork, this version is an equally delicious dish substituting lean chicken breast in place of pork loin.

The chicken is flattened, coated with panko and pan-fried to create its signature crunch. Serve with steamed short grain white rice, thinly sliced cabbage and a drizzle of sweet and tangy tonkatsu sauce, and you have yourself the best Japanese chicken comfort meal.

Chicken Katsu Ingredients

Here are the key ingredients you need to make the perfect crispy dish.

• Panko: Panko (Japanese bread crumbs) are what gives chicken katsu its irresistible crunch. The flaky flecks of bread crumbs create the crispy texture on your breaded chicken breast. Definitely don’t substitute for Italian bread crumbs here, as panko is the key ingredient to this dish for maximum crispiness!
• Egg: Egg works as a rich and flavorful binder for the panko to stick to the chicken breast. You can try to make do without by using milk or a flour and cornstarch slurry, but if you can, stick to using egg!
• Chicken: Chicken is the classic lean meat cut to use when enjoying katsu. You can also use chicken thigh for a richer, juicier option or pork chop for a different flavor profile.
• Tonkatsu sauce: Beyond the fried chicken itself, a key Japanese ingredient you’ll want to keep in your pantry to enjoy with chicken katsu is tonkatsu sauce. Almost like a Japanese barbecue sauce, its distinct tangy sweet combo of Worcestershire sauce and ketchup help balance the richness.

Chicken Katsu Recipe

This recipe makes four servings.

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1 cup panko bread crumbs
• Oil for frying (vegetable or peanut are best because they handle high heat)
• Tonkatsu sauce

Directions

Step 1: Flatten and season chicken

Place chicken breasts between two pieces of plastic wrap. Pound chicken breasts with a meat mallet to 1/2-inch thickness. Sprinkle with salt and pepper to season.

Editor’s Tip: If you don’t own a meat mallet, you can use a heavy cast iron pan covered in plastic wrap.

Step 2: Prepare binder and panko

In a wide, shallow bowl, whisk eggs till yolks are mostly smooth. Place flour and panko bread crumbs in separate shallow bowls.

Step 3: Batter chicken

Dip chicken in flour to coat both sides and shake off any excess. Then dip in the whisked eggs and let excess drip off. Lastly, dip in panko bread crumbs, patting evenly to help adhere the coating. Repeat for all four pieces of chicken.

Step 4: Cook chicken

In a deep skillet, heat 1/2-inch of oil over medium-high heat. In batches and being careful not to crowd the pan, fry chicken until golden brown and juices run clear, three to four minutes on each side. Drain on paper towels over a cookie sheet to prevent from getting soggy. Once cooled enough, slice katsu into long strips. Season with a drizzle of tonkatsu sauce.

Editor’s Tip: Check if your oil is hot enough by placing the tip of a wooden spoon in the oil. If bubbles form on the spoon, it’s hot enough! Otherwise, use a kitchen thermometer—it should be about 325°F.

Homemade Katsu Sauce

Katsu is typically served with tonkatsu sauce, also known as katsu sauce. There are lots of store-bought options you can find at the grocery store, but you can also make it easily at home!

Stir together the following ingredients in a bowl and drizzle on top of your finished chicken katsu pieces.

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 2 teaspoons prepared hot mustard (optional, for spice)

How to Serve Chicken Katsu

Chicken katsu is usually served atop thinly shredded cabbage drizzled with tonkatsu sauce and a heaping bowl of steamed Japanese rice. You can also serve your crispy katsu in a bowl with Japanese curry and steamed rice. For something a bit healthier, top slices of katsu on a fresh Asian slaw or salad.

How to Store Chicken Katsu

Like most fried foods, they’re best enjoyed fresh. However, if you can’t bring yourself to finish everything, no need to waste. Place your chicken katsu in an airtight container with a paper towel. You can store it for three to five days in the fridge. When it’s time to reheat it, place in a convection oven or air fryer on medium heat until heated through.

Ready for more Japanese food? Look through our collection of Japanese recipes to find everything from ramen to tsukemen.

The post How to Make Chicken Katsu—the Crispy Fried Chicken of Your Dreams appeared first on Taste Recipes.

You’ll likely need to make a trip to your Asian supermarket to stock up on ingredients, but then this dish can be ready in 20 minutes for a delicious takeout-style meal at home.

What Is Pad See Ew?

Pad see ew directly translates to stir-fried soy sauce, so it’s easy to guess how the dish is made and which ingredient plays a large role in bringing the recipe together. While soy sauce might be a staple part of pad see ew, it’s certainly not the only thing that makes the dish stand out. Let’s look at a few key ingredients:

• Wide rice noodles: If you can find them in your local Asian grocery (or more specifically, a Thai grocery), opt for fresh wide rice noodles. They’ll be in the refrigerator section. The fresh noodles give this dish its chewy texture. If you can’t find fresh, dried works here too! (I use Nona Lim.)
• Dark soy sauce: You’ve probably heard of and used regular soy sauce, but it’s the dark or black soy sauce that really makes pad see ew stand out. Slightly thicker and less salty than regular soy sauce, dark soy sauce provides a lovely brown color for the noodles and protein. (I use Dragonfly brand with the orange cap.)
• Oyster sauce: Closer to a syrup than your average liquid, oyster sauce is another deep-hued condiment that gives the noodles and protein their coloring. Its thick consistency helps keep the stir-fry sauce together rather than slipping off the noodles.
• Chinese broccoli: Gai lan, otherwise known as Chinese broccoli is not the same broccoli you’re used to seeing in grocery stores. The stems are long and thin with broad leaves that look more like spinach or kale.

Pad See Ew vs. Pad Thai

While both are made with rice noodles, pad see ew uses wider noodles and has a charred and slightly sweet soy sauce flavor (the sweet flavors sets pad see ew apart from drunken noodles, which have a spicy profile). Pad Thai has a brighter and crunchier texture and is often made with peanuts, crisp vegetables like carrots and bean sprouts and flavored with tamarind and lime juice.

Both popular Thai recipes involve stir-frying noodles with vegetables, sauce and a scrambled egg, but the chewiness of the wide pad see ew noodles make it extra comforting.

Pad See Ew Recipe

This recipe makes enough for 2 people.

Tools

• Wok: Ideally you’ve got a wok that conducts heat easily and creates a nice sear on your noodles. If you don’t have one, a wide non-stick pan with high sides can work.
• Cooking chopsticks: Using long chopsticks when stir-frying gives you better control than a spatula does.
• Santoku knife: Former Taste Recipes food editor James Schend uses this chef’s knife for all kinds of food prep; it’s one of his staples.

Ingredients

• 2 cloves garlic, chopped
• 4 stalks gai lan (Chinese broccoli)
• 8 ounces fresh wide rice noodles
• 1 small chicken breast half, cut into 1-inch cubes
• 1 egg
• White pepper
• Neutral cooking oil like vegetable, canola or avocado

For the sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon Golden Mountain sauce (If you can’t find this ingredient, substitute more soy sauce.)
• 1/2 tablespoon fish sauce
• 2 teaspoons black soy sauce
• 1 tablespoon brown sugar

Directions

Step 1: Make the sauce

Mix sauce ingredients in a bowl and set aside.

Editor’s Tip: Use one of our Test Kitchen’s favorite soy sauce brands.

Step 2: Prep your ingredients

Prepare vegetables by mincing garlic and chopping gai lan at an angle into one-inch pieces.

Finally, open your package of rice noodles and carefully separate them to ensure they don’t clump together when stir-fried.

Step 3: Cook your protein

Heat a wok on high. Add a tablespoon of neutral oil and then your chicken. Stir occasionally until chicken is fully cooked, then place on a plate to rest while you cook the rest of the ingredients.

If there’s any residual juice or oil, clean that out before cooking the noodles and vegetables.

Step 4: Stir-fry the remaining ingredients

To the same wok, add a tablespoon of neutral oil and immediately add chopped garlic. Once the garlic begins to turn light brown, add gai lan and let cook for 30 seconds, tossing constantly.

Carefully crack the egg into the pan and toss to scramble, about 15 seconds. As the egg begins to set, add the noodles and toss again before drizzling the sauce over everything.

Continue stirring until the sauce is well incorporated, then let the ingredients sit 30 seconds without stirring to allow the noodles and vegetables to get that classic char. Toss again, letting it char another 30 seconds more so the noodles develop flavor. Turn the heat off once the noodles are cooked and vegetables are tender.

Serve the pad see ew with a small amount of white pepper, if desired. If you’re looking more, then you must try this Thai basil chicken.

Tips for Making Pad See Ew

What other proteins can you put in pad see ew?

While chicken is a classic protein for pad see ew, you can absolutely experiment with any of your favorite proteins. Try six to eight uncooked, peeled medium shrimp; a 4-ounce, uncooked flank steak, cut into 2-inch strips; or 1/3-block of firm tofu, cut into 1-inch cubes.

What noodles are best for pad see ew?

To keep this dish authentic, wide rice noodles are the best option. Be sure your fresh rice noodles are at room temperature before you begin. If they’re stiff from being in the fridge, rinse them under hot tap water or microwave for 30 seconds right before you stir-fry the dish.

How do you store pad see ew?

While we always love a good bowl of leftovers, pad see ew is not the best option for storing. Cooked rice noodles turn hard when they get cold. Their texture after reheating might not be as enjoyable as fresh. If you do end up with leftovers, store them in an airtight container in the fridge for a couple days and be sure to reheat thoroughly so that the noodles are very hot and soften up a bit. We don’t recommend freezing pad see ew.

Thai Recipes You Need to Know

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Easy Pad ThaiCraving Thai recipes? Skip the takeout restaurant and give this easy pad thai recipe a try if you need an easy and quick meal. —Taste Recipes Test Kitchen, Milwaukee, WisconsinGo to RecipeAlso check out these 15 essential Thai ingredients you need to know.

Pork SatayCilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste Recipes Test Kitchen

Go to Recipe

Thai Salad with Peanut DressingThis Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. —James Schend, Taste Recipes Deputy Editor

Go to Recipe

Khao Soi SoupKhao soi is an ever-popular North Thai dish—and for good reason! It's a thick, curried soup that's served over a bed of rice noodles with a handful of savory toppings like pickled mustard greens and chili paste.Go to Recipe

Bubble TeaBubble tea, also known as boba tea, is a popular tea drink filled with tapioca balls. This sipper can be made with a variety of different types of tea, like jasmine, strawberry, mango and oolong.Go to Recipe

Larb GaiLarb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. —Taste Recipes Test Kitchen

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Satay SauceCreamy peanut butter and coconut milk mix with the subtle spice of jalapeno peppers and the savory flavors of soy sauce to create this satay sauce. Traditionally used as the sauce for kabobs and skewers, it brings a rich flavor that'll complement almost any grilled meat! —Sue Gronholz, Beaver Dam, Wisconsin

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Tom Kha GaiCoconut milk makes this soup recipe sing (and gives it that creamy, velvety texture). Tom kha gai is a Thai coconut chicken soup recipe that boasts other aromatics like lemongrass and fish sauce. Serve over jasmine rice or rice noodles to make it a full meal.Go to Recipe

Slow-Cooked Thai Drunken NoodlesI really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork. —Lori McLain, Denton, Texas

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Thai-Style Green BeansThai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.—Candy McMenamin, Lexington, South Carolina

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Thai Shrimp SoupThis tasty soup comes together in minutes, and it’s a crowd pleaser. The ingredients are available in my little Maine grocery store, too. —Jessie Grearson-Sapat, Falmouth, Maine

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Vegetarian Pad ThaiWith this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.

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Check out more of our favorite Thai recipes!

Sesame Chicken with Creamy Satay SauceThese skewers taste as if they came from your favorite takeout place, but they are surprisingly simple to make at home. The sesame dressing keeps the chicken juicy. —Kathi Jones-DelMonte, Rochester, New York

Go to Recipe

Thai-Style BrisketHere's an unusual take on brisket that will have you hooked. Peanut butter, soy, crisp-tender veggies and zesty seasonings give it the authentic Thai flavor we crave. —Teri Rasey, Cadillac, Michigan

Go to Recipe

Thai Red Curry Chicken & VegetablesThe key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

Go to Recipe

Thai Shrimp Salad for 2Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint.Annette Traverso - San Rafael, California

Go to Recipe

Rolled Ice CreamTalk about a treat! Made of condensed milk, heavy cream and a flavor of your choosing—this recipe from Izzy Cooking uses Oreos—rolled ice cream is a Thai-style ice cream typically sold by street vendors. All three ingredients are mixed together, spread thinly and rolled.Go to Recipe 

Thai Iced TeaCreamy Thai iced tea is a black tea wonderfully spiced with star anise, vanilla, cardamom, orange blossom and tamarind seed. Black tea is good for you, too! It boosts energy, keeps your arteries healthy and it may even decrease your risk of cancer.Go to Recipe

Mango Sticky RiceAs a nice contrast to traditional desserts, this Thai mango sticky rice recipe is a refreshing treat with a sweet and simple sauce that perks up your post-dinner taste buds.—Monnie Norasing, Mansfield, Texas

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Saucy Thai Beef NoodlesThis stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin

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Thai Shrimp CakesThese Thai shrimp cakes from Simply Suwanee are an easy appetizer to make on the fly! These flavorful bites are seasoned with garlic, lemon, lime, cilantro and shallots. Enjoy them on their own or incorporate them into a simple salad recipe.Go to Recipe

Thai Curry SoupPacked with vegetables and protein, this Thai curry soup is an easy, flavorful dish that takes just 30 minutes to prep and cook.

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Thai Basil ChickenThai basil chicken, also known as gai pad kra pao, is a light Thai dish that can be served at any time of day. Simply Suwanee swears that it makes for a delicious brunch main. This street food includes seasoned chicken served with jasmine rice, fried egg and green beans.Go to Recipe

Peanut Butter NoodlesPeanut butter noodles combine whole wheat linguine with a savory-sweet peanut-ginger sauce, plus broccoli, carrots and sweet red peppers for crunch and color. It all comes together in less time than it takes to wait for takeout from your local Thai spot.

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Thai Coconut BeefMy husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin

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Thai Chicken & SlawThis recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.—Karen Norris, Philadelphia, Pennsylvania

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Shrimp Pad Thai SoupPad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington.

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Thai Chicken CasseroleWhen my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. —Sandra Dombek, Camillus, New York

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Thai Shrimp Stir-FryPeanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. —Jeanne Fisher, Simi Valley, California.

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Spicy Thai Coconut Chicken SoupFor national soup month in January, I came up with a new recipe every day. This oneis my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan

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Thai Red Curry ChickenThai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies speed things up.

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Slow-Cooker Pad ThaiI love pad thai, but I hate standing over a hot stir-fry—especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. —Shawn Barto, Winter Garden, Florida

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Thai Spinach Beef SaladHere's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia

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Peanut Turkey SatayI found this recipe years ago and immediately served it for a company dinner. It’s easy and fun and takes only minutes to cook, but it makes a fancy entree for special occasions. The peanut butter and soy sauce lend a nice Asian flavor. —Lisa Mahon Fluegeman, Cincinnati, Ohio

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Thai Noodle SaladThis Thai Noodle Salad recipe takes inspiration from pad thai but uses whole wheat spaghetti, cooked chicken and peanut sauce instead of rice noodles, shrimp and tamarind. It's a great option for a vegetable-heavy meal in a bowl and is perfect for using leftover protein.

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Udon Noodles with Pineapple VinaigretteThai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, Pennsylvania

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Thai Chicken ThighsThese very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Thai Beef Stir-FryA distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr,Austin, Manitoba

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Vegetable Pad ThaiClassic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts

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Thai Salmon Brown Rice BowlsThis speedy salmon recipe couldn't be any easier. The store-bought sesame ginger dressing saves time and adds extra flavor to this healthy dish. — Naylet LaRochelle, Miami, Florida

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Peanut Chicken Stir-FryMake a mouthwatering peanut chicken stir-fry with rice noodles, strips of chicken and a medley of colorful vegetables. This wholesome and flavorful meal is perfect for any occasion.

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Thai Pork SatayI love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. —Stephanie Butz, Portland, Oregon

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Coconut Mango Thai Beef CurryMy recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It’s a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. —Terri Lynn Merritts, Nashville, Tennessee

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Shrimp Pad ThaiThis 30-minute shrimp pad thai recipe has all the iconic funky flavor of the traditional recipe, without some of the harder-to-find ingredients.

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The post How to Make Pad See Ew appeared first on Taste Recipes.

What Is Thai Tea?

Thai tea is made from strongly-brewed Ceylon black tea, enlivened with spices such as star anise, vanilla bean, crushed tamarind seed, orange blossom and cardamom. Its deep amber hue, creamy mouthfeel and vibrant flavor notes make it popular in Thailand and the U.S. You’ll often see it on the menu at Thai restaurants, and it can also be a flavor option at bubble tea shops or offered in a can at Asian grocery stores.

Why Is Thai Tea Orange?

Thai tea gets its distinct orange hue from food dye. Most mixes include yellow dye to balance out the natural red hue of the tea. Then condensed milk gives the tea an opaque orange glow. If you’re sensitive to food dyes, look for organic Thai tea mixes that do not include a yellow dye.

If you’re interested in knowing about tea traditions, find out what high tea is.

How to Make Thai Iced Tea

Ingredients

Yield: 1 serving

• 4 tablespoons Thai tea mix
• 2-3 teaspoons sugar
• 1-2 teaspoons unsweetened condensed milk, whole milk, half-and-half or coconut milk
• Ice cubes

Editor’s Tip: If using sweetened condensed milk, then you may not want to add any sugar.

Directions

Step 1: Boil the water

Bring one cup of water to a boil and pour over tea mix with a strainer or tea filter.

Step 2: Steep the tea

Steep for about 5 minutes. Let sit a few minutes longer if you prefer a stronger flavor.

Step 3: Sweeten and serve

Add condensed milk and sugar and give the tea a stir. Taste, then adjust sweetness or creaminess as desired. Pour over ice, sip and relax!

Editor’s Tip: You can make a large batch of Thai iced tea in advance and store it in the refrigerator to enjoy at any time. After the second step, carefully pour the tea into a large Mason jar or covered pitcher and place it in the fridge to cool. When you’re ready to enjoy a glass, pour the tea over ice, then add sugar and milk.

Serve this with one of our favorite Thai recipes for a delicious meal.

Tips for Making Thai Tea

How can you make Thai tea dairy-free?

Just as you might enjoy coffee black, you can choose to enjoy Thai tea on its own without the added creaminess of condensed milk. However, if you’d like to recreate that creaminess of classic Thai tea, try using coconut milk for that subtly sweet creaminess. If using oat, almond, soy or other alternative milks, you might want to add a sweetener.

What is the best type of tea to use?

Pantai Thai tea mix is the best way to make classic Thai tea at home. It includes a mix of black tea, cardamom, vanilla bean, tamarind, cinnamon and cloves. If you can’t find this tea mix, use black tea and add a few cardamom pods, cloves, a dash of vanilla extract and a cinnamon stick.

How can you adjust the sweetness of Thai tea?

Thai tea is typically sweetened by adding condensed milk. The natural sugars from the milk provide sweetness, but if you want to reel it back, add unsweetened condensed milk or a less sweet milk like half-and-half or whole milk. Then add small amounts of sugar as you taste.

Thai Tea Benefits

It’s no wonder humans all around the globe have been sipping tea for millennia—tea has tons of health benefits. Thai tea, in particular, does the body and mind good.

• Increased energy and focus: Black tea contains caffeine, making it the perfect beverage for work and study sessions. The caffeine and antioxidants in Thai tea help boost your metabolism, so when you hit the gym, it can help you burn calories more quickly. Just be sure to still drink plenty of water!
• Healthy arteries: Drinking black tea expands your arteries, allowing them to pump blood more efficiently throughout the body. This can lower the risk of heart attacks and strokes.
• Decreased risk of cancer: Some studies have shown that drinking tea lessens the risks of many cancers. This is because black tea is full of antioxidants, which protect your cells against the damaging effects of free radicals.
• Alleviate stress: Tea helps soothe the body and mind. So, kick back, relax and sip on some Thai tea—hot or iced—for instant bliss.

Thirsty for more goodness? Indulge in healthy drinks for a boost of nutrition.

The post How to Make Thai Tea appeared first on Taste Recipes.

Sushi

From maki rolls filled with vegetables to fish-topped nigiri, there are a variety of sushi types that can be made at home without special equipment. You can make rolls with sushi rice, nori (dried seaweed) and fresh or pickled vegetables. There are infinite flavor combinations for rolls, but one with an American twist is Philly maki, made with cream cheese, smoked salmon and cucumber.

Tsukemen

Tsukemen , also known as “dipping ramen,” consists of cold noodles served alongside a bowl of warm stock for dipping. You can make tsukemen at home by cooking premade ramen noodles and chilling them, then topping with pork, spinach, a poached egg, corn, scallions and sesame seeds. Pair with a flavorful broth for dipping and you have a refreshing Japanese meal.

Tonkatsu

Tonkatsu is a juicy, crispy pork cutlet that’s simple and quick to make at home. It’s like a Japanese version of chicken-fried steak! Tonkatsu can come together in about 30 minutes by dredging a pork cutlet in an egg batter and panko bread crumbs and frying in oil. In our tonkatsu recipe, the pork pairs nicely with a drizzle of tangy sauce. If you want to try another Japanese chicken recipe, cook up this chicken katsu recipe that’s gone viral on TikTok.

Onigiri

These rice balls are a lunch box item in Japan. Traditional fillings for onigiri include salted salmon, pickled plum, bonito flakes and kombu seaweed. Before the advent of refrigeration, these salty and sour fillings acted as natural preservatives for the rice. However, you can fill onigiri with pretty much anything—even bits of last night’s Japanese takeout. Our Test Kitchen’s onigiri recipe features tuna and a touch of wasabi.

Miso Soup

Chances are you’ve had miso soup as an appetizer before, but perhaps never thought to make it at home. It’s a unique combination of miso paste (made from fermented soybeans) and dashi (made from dried bonito flakes and kelp) with fresh tofu, green onion and seaweed. For a simple homemade version, out this miso soup recipe. It only takes 20 minutes to cook!

Yakisoba

Yakisoba is a popular noodle dish from Japan characterized by its chewy noodles, vegetables and tangy sauce. It works great as a simple lunch and can be easily cooked ahead and packed in a bento box. Even better, this highly adaptable dish can be customized in so many ways. Learn how to make yakisoba at home.

Ramen

Making ramen from scratch can be a full day affair, with handmade noodles, stewed broth and slow-roasted meat. It’s a labor of love and thoroughly enjoyed on a cold day, but you can also pick and choose which elements to devote your time to. Whether you crave a clear shoyu (soy sauce) or shio (salt) based broth, or a creamy miso (fermented soy bean) broth, homemade ramen will impress. Choose your toppings, like broccoli, corn, mushroom and eggs, to build the perfect bowl.

Japanese Milk Bread

Soft, pillowy Japanese milk bread takes all day to make, but it’s well worth the effort. The secret to its texture is the addition of tangzhong, a flour-based roux starter. Enjoy a slice of milk bread on its own, use it for sandwich bread (perhaps paired with tonkatsu) or make it into a dessert-like bread pudding.

Japanese Cucumber Salad

Japanese food is often served with pickled vegetables like cucumbers, daikon or radishes for crunch. Cucumber salad (known as sunomono) is an easy dish to make and enjoy throughout the week. Unlike other salads that wilt and get funky in the fridge, cucumber salad only benefits from sitting in the vinegar, sesame and ginger dressing for a few days.

Spicy Edamame

Boiled and lightly salted, edamame can be prepared quickly and seasoned with a pinch of salt—or turn it into spicy edamame with red pepper flakes and garlic. The green pods are often served as a complementary snack at a Japanese restaurant and might seem like something you wouldn’t think to make at home. But edamame are easily found preboiled and ready to eat at grocery stores like Trader Joe’s.

Japanese Curry

Many cultures have versions of curry. Japan’s skews rich and sweet, with a dark roux. Traditional Japanese curry includes pieces of beef, potato, carrot and onion and is served with steamed rice. Though you can make the curry roux from scratch, you can also buy bricks of Japanese curry that you add to water for a quicker meal.

Japanese Pancakes

Fluffy Japanese pancakes are part pancake, part souffle. They’re set apart by their height and custard-like flavor. These pancakes are made with most of the same ingredients as buttermilk pancakes, like eggs, sugar, flour and baking soda, but involve one important step which requires a bit more patience: whipping the egg whites.

Soba Noodles

Made from buckwheat flour, soba noodles are a quick-cooking noodle that’s easy to turn into a healthy lunch or dinner. They can be enjoyed chilled with dipping sauce (similar to tsukemen), with wasabi and green onion, or prepared with vegetables and protein as a chilled soba noodle bowl.

Mochi Ice Cream

Mochi ice cream is a popular Japanese dessert made with a sweet rice dough wrapped around ice cream. To make mochi ice cream at home, pick your favorite ice cream flavors—perhaps strawberry, vanilla or chocolate—and wrap a small scoop in mochi dough. The toughest part is waiting for them to freeze completely before taking a bite! Next, try our favorite mochi doughnuts.

Udon Noodles

Like any handmade noodle, making udon noodles from scratch is better than store-bought, says Namiko Hirasawa Chen in Just One Cookbook. While it’s more labor intensive, making fresh udon noodles with pantry ingredients like flour, salt and water is worth it for the distinct chew and bounce. Enjoy them cold with dipping sauce, warm in a pan-fried noodle dish or hot with a brothy soup.

Tempura

Tempura is battered and fried vegetables or seafood. Unlike the crunchy batter of fried chicken, tempura is light and less oily (and still crisp!), pairing perfectly with a dipping sauce. Some common vegetables used for tempura include broccoli, sweet potatoes, mushrooms, squash and eggplant, and they’re often served alongside shrimp tempura. Once you chop your vegetables and seafood, dipping and frying is quite quick. You’d be surprised how easy it is to make tempura.

Omurice

This American-inspired comfort food is made from a silky egg omelette served with rice and ketchup. The omurice is soft and silky because it’s cooked on low heat. As long as you master the silky omelette, you can make the rice however you like it. Try adding ham, onion or peas to the rice, or pour on more ketchup for maximum flavor.

Okonomiyaki

Okonomiyaki is a Japanese street food from Osaka, similar to a cabbage-based frittata. Namiko of Just One Cookbook typically makes hers with an egg batter, cabbage and pork belly or bacon. It’s topped with a savory okonomiyaki sauce, Japanese mayonnaise, furikake and bonito flakes.

When you make okonomiyaki at home, though, you don’t need to use all of these ingredients, and it can come together in the time it’d take you to make a frittata! Just use the vegetables and toppings of your choosing and make sure you focus your attention on the egg.

The post 18 Japanese Recipes You Can Make at Home appeared first on Taste Recipes.

The word yakisoba literally translates to “grilled noodle” and is similar to Chinese chow mein. It’s a highly adaptable dish that can be customized to satisfy many taste buds, and is quick and easy to make.

Japanese Yakisoba Noodle Recipe

Ingredients

• 1 package fresh yakisoba noodles
• 1/2 yellow onion
• 1 large carrot
• 1 cup mushrooms (white button, shiitake, trumpet or cremini will all work)
• 1/4 green cabbage
• 2 sprigs green onions
• 2 cups bean sprouts
• Vegetable oil
• Kosher salt

For the Yakisoba Sauce

• 1 tablespoon brown sugar
• 4 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ketchup
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha, optional

Editor’s Tip: You can top yakisoba with furikake, a staple seasoning found in Japanese kitchens.

Directions

Step 1: Slice the vegetables

Begin by preparing the vegetables. Slice the onions, carrots, mushrooms, cabbage, and green onions into long thin strips.

Step 2: Rinse the noodles

Open the package of noodles and give them a rinse under hot water in a colander, carefully running your fingers through to separate the noodles without breaking them. Let the noodles drain.

Step 3: Make the sauce

Mix all of the yakisoba sauce ingredients in a bowl, whisking sugar, soy sauce, oyster sauce, rice vinegar, ketchup and sesame oil until the sugar dissolves. Taste and adjust to your liking. If you’d like the sauce to have a kick of spice, add a splash of sriracha!

Step 4: Stir-fry the yakisoba

Place a wok or wide nonstick pan over medium-high heat; add a teaspoon of neutral oil. First, add the onions, stirring until they become slightly translucent, cooking for about two minutes. Then add carrot and cabbage along with a pinch of kosher salt to season. Cook until vegetables are tender, about three minutes.

If your pan is dry, add another drizzle of oil, then add mushrooms and bean sprouts and give the vegetables a stir, cooking for a minute or two—until tender.

Add noodles to the pan and stir with tongs gently to prevent the noodles from breaking while mixing in the vegetables. After one to two minutes of pan-frying, pour the yakisoba sauce on top, stirring to coat the noodles and vegetables completely.

Step 5: Garnish

Turn off the heat and plate yakisoba in bowls. Top noodles with garnishes like sesame seeds, furikake, nori or pickled ginger, and enjoy. Then find a Japanese dessert to serve!

Tips For Making Yakisoba

Where do I buy yakisoba noodles?

Yakisoba noodles are found in the refrigerated aisle where you typically find tofu and premade spring roll wrappers. Easy-to-find brands include Fortune, Wel Pac and Myojo.

The noodles are precooked and require you to give them a rinse in warm water before adding to the pan, no boiling necessary. Look for packages of noodles only, the sauce packets that come with them aren’t as flavorful or healthy as the sauce in this recipe.

What can I use instead of yakisoba noodles?

If you can’t find yakisoba noodles, the best substitute is another fresh refrigerated noodle, like ramen noodles. If your refrigerated aisle doesn’t have any fresh noodles, then in the Asian aisle you can typically find dried noodles like udon or somen.

Surprisingly, spaghetti noodles also work just fine! Prepare all of these dried alternatives in boiling water according to package directions and be sure to drain and rinse in cold water before adding to your pan.

If you’ve heard the word “soba” before, this dish actually doesn’t use soba noodles, which are made from buckwheat flour. Instead, the soba in yakisoba refers to wheat noodles, similar to ramen noodles.

Can I add in protein like chicken, pork or tofu?

Yes! If you’d like to add a protein like chicken, tofu, shrimp, pork or beef, slice a quarter pound into small cubes and cook before any of your vegetables with a teaspoon of oil. Cook on medium-high until thoroughly cooked, then add vegetables as described above.

What is yakisoba sauce made of?

Perhaps surprisingly, yakisoba sauce is a mixture of American and Asian sauces. Depending on the style of yakisoba you’re trying to make, you might add Worcestershire, oyster sauce, rice vinegar, sesame oil and ketchup to a base of soy sauce and sugar. The flavor profile you’re going for is both savory and sweet, with a touch of tang. If you’re gluten-free, you can substitute tamari for soy sauce, and despite its name, you can find vegetarian oyster sauce as well.

If you’re in a rush, Otafuku sells a premade sauce, but I recommend trying to make it from scratch!

The post How to Make Yakisoba Noodles (Japanese Stir-Fry Recipe) appeared first on Taste Recipes.

What Is Mochi Ice Cream?

Mochi ice cream is a popular Japanese dessert made from a sweet pounded rice dough wrapped around ice cream. Its texture is similar to the chew of boba and gives a fun spin to homemade ice cream. We love enjoying mochi after a filling meal, like this chicken yakisoba recipe.

Where Is Mochi From?

Mochi is a dessert hailing from Japan. Often enjoyed during the Japanese New Year as a celebration food, families used to gather for a mochitsuki, the event of pounding mochi in a mortar with large wooden mallets. These days, households may instead use a mochi machine—similar to a bread machine—that kneads the steamed glutinous rice for you.

The good news is when you make this recipe, you can skip both of these laborious steps and head straight for the microwave! The magic of mochiko flour (glutinous rice flour) and heat allows you to get a similar texture without all the work.

What Is Mochi Ice Cream Made Of?

When people in the U.S. think of mochi, they tend to think of mochi ice cream, the round balls of sticky rice dough with ice cream in the middle. But “mochi” is only the glutinous rice cake on the outside. Traditionally, mochi is made with steamed glutinous rice pounded with water and sugar until it becomes a paste-like dough.

It’s important to use shiratamako or mochiko sweet rice flour in order to get the sticky results. Another critical ingredient is potato or corn starch to prevent the dough from sticking. You don’t eat the starch since you dust it off, but it’s an essential ingredient in making mochi.

What Does Mochi Ice Cream Taste Like?

Mochi ice cream has a soft chew and tastes a bit milky from the rice. Plain mochi can be enjoyed savory, grilled, steamed or sweet. Perhaps you’ve seen it as a frozen yogurt topping made into tiny squares that look like marshmallows or filled with sweet red bean paste. Wrapped around ice cream, it’s a refreshingly cool and chewy dessert.

You can also add ingredients like matcha powder, dried strawberry powder, cocoa powder or vanilla extract to flavor and color the dough.

Where Can I Buy Mochi Ice Cream?

To compare what you make to the store-bought version, look for mochi ice cream at Japanese supermarkets like Uwajimaya, Nijiya or Mitsuwa as well as in many Korean or Chinese supermarkets in the frozen dessert aisle.

Mochi ice cream is usually sold in boxes of about six balls and and you can choose from flavors like matcha green tea, strawberry, chocolate, mango, black sesame, vanilla, coffee and plum wine. Supermarkets like Trader Joe’s, Whole Foods and Safeway also carry mochi ice cream. Look for brands like Mikawaya, My/Mo, Maeda-en and Bubbies.

How to Make Mochi Ice Cream

Ingredients

• 3/4 cup mochiko flour
• 1/4 cup white sugar
• 3/4 cup water
• 1 pint ice cream (we suggest green tea, strawberry, chocolate, mango or vanilla)
• Corn or potato starch

Tools

• Small ice cream scoop or cookie dough scoop
• Plastic wrap
• Baking sheet or cupcake tin
• Large bowl
• Rubber spatula
• Rolling pin
• Knife
• Sifter (optional)
• Pastry brush (optional)

Directions

Step 1: Freeze small balls of ice cream

Using a small ice cream scoop, scoop eight balls of ice cream and place each one on a small piece of plastic wrap. Give the plastic wrap a twist to seal the ice cream and place it on a baking sheet or in the cup of a cupcake tin, then place in the freezer. Allow ice cream to chill for at least 30 minutes.

Step 2: Prepare the mochi

In a microwave-safe bowl, combine mochiko flour and white sugar. Add in the water and stir to combine. It should be the texture of crepe batter or icing.

Cover the bowl with plastic wrap and microwave for 60 seconds. Carefully remove the plastic wrap and stir the batter with a rubber spatula to pull the cooked edges into the center to distribute the heat. Place the plastic wrap back on top to seal and microwave for 30 seconds. Give the dough another stir. It should be more set this time: uniform in texture and slightly translucent.

Step 2: Roll out the mochi dough

Using the sifter, liberally dust a baking sheet lined with plastic wrap with potato or corn starch. With the rubber spatula, scoop out the dough and add more potato or corn starch to the top. Dust your rolling pin lightly with the starch and gently roll the dough out to a 1/4-inch-thick square or rectangle.

Refrigerate dough for 15 minutes until cool. If you let it chill longer than 30 minutes, be sure to cover the dough with a layer of plastic wrap to prevent it from drying out.

Step 4: Cut the dough

Use a knife to cut the dough into eight equal pieces. You can also use a 4-inch cookie cutter to cut rings out of the dough. Use a pastry brush or pat carefully with your fingers to remove excess potato or corn starch from each piece.

Step 5: Wrap ice cream with mochi

Prepare eight small squares of plastic wrap on the counter for the final freeze. Take a single ball of ice cream from the freezer, remove the plastic wrap and place the ball in the center of a mochi piece. Quickly wrap the dough around the ball by pulling the sides up, giving the dough a pinch to seal off edges. Twist close using the help of plastic wrap.

Immediately place in the freezer on your baking sheet or cupcake tin. Repeat until you’ve gone through all the ice cream and dough.

Step 6: Freeze the mochi ice cream

Freeze mochi for at least 2 hours until frozen solid. Unwrap a mochi ice cream ball and let it sit a few minutes at room temperature so the dough can soften before serving. Take a bite and enjoy!

Tips for Making Mochi Ice Cream

The freezer is your friend. I highly suggest you work close to your freezer and only work on one mochi ball at a time. Once you finish wrapping one, immediately transfer to the freezer. Here are more tips to keep in mind when making mochi ice cream:

• It’s going to be very tricky to make mochi without the help of potato or corn starch and plastic wrap. By liberally dusting corn or potato starch on your work surface, you’ll prevent the mochi dough from sticking as you roll it out. Be sure to also dust your rolling pin to prevent sticking. Use plastic wrap when placing the dough in the fridge to chill, as it’ll dry out and tear the longer it sits.
• Be delicate when rolling out the dough. Gently smooth it into a square or rectangle to make it easy to fold the dough over ice cream.
• It’s hard to resist, but let your ice cream and mochi fully set and chill before moving to the next step.
• Don’t be stressed if the dough gets sticky. Just dust on a bit more corn starch and pinch it back together if a hole forms. It’s pretty forgiving!

Recipe Variations for Mochi Ice Cream

Add extra flavor

You can add almost any flavor to the mochi dough to give it your own spin. Try adding a few drops of peppermint extract to the dough and wrapping it around mint chocolate chip ice cream. You could also add almond extract to the dough and wrap around rocky road ice cream, or add cocoa powder and wrap around cookie dough ice cream. You could even do mango ice cream and add a pinch of cayenne powder to the dough for a chili mango bite! Have you tried mochi doughnuts?

Use homemade ice cream

If you’re feeling really adventurous, you can make your own ice cream! Be sure to fully chill and churn your ice cream to make it easier to work with. Often, homemade ice cream is softer than store-bought, so it might get a bit messy.

Popular Japanese Desserts to Make Next

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Japanese Cheesecake

The key to achieving this Japanese cheesecake's delicate soufflé interior is by only using cake flour and a bain-marie when baking. According to blogger Namiko Chen of Just One Cookbook, it's only referred to as Japanese cheesecake outside of Japan. However, if you're looking to dig into a slice of one of the most popular Japanese desserts when visiting the island nation, Namiko recommends asking for soufflé cheesecake to get this version.Never baked a cheesecake before? Here's how to test when a cheesecake is done.Get Recipe

Matcha Nama Choco (Chocolate)

You won't believe that this decadent white chocolate Japanese dessert by Kitchen Princess Bamboo requires just four ingredients! Commonly given as a sweet treat on Valentine's Day, nama choco is a unique type of solid chocolate ganache. This simple recipe developed by Akino Ogata adds a teaspoon of matcha powder for a caffeine-fueled twist.Get Recipe

Daifuku Mochi

In need of a sweet pick-me-up but short on time? Ready in five minutes, there's no better Japanese dessert to make than this daifuku mochi recipe by Wandercooks. With an interior made of red bean paste (commonly known as anko in Japan), these stuffed sweet bean mochi balls are best fresh. Don't try and substitute the glutinous or sweet rice powder—bloggers Laura and Sarah Turner say it's integral to achieving the dough's pliable texture and taste. Have you tried mochi doughnuts?Get Recipe

Castella Cake

Bread flour, sugar, eggs, honey and water are the only ingredients you need to make this popular Japanese dessert recipe by Just One Cookbook. Blogger Namiko Chen explains the difference between a slice of Castella cake and regular sponge cake lies in the beating of the eggs—since there's no leavening agent or fat used, beating them for five minutes or until they are thick and pale yellow in color is the key to making the batter rise.Did your cake not turn out right? Here's how to prevent the most common cake mistakes.Get Recipe

Matcha Green Tea Mochi Cookies

Soft, bite-size pieces of pastel-colored mochi serve as the perfect swap for chocolate chips in this delicious Japanese recipe for green-tea cookies by Kirbie's Cravings. Blogger Jennifer Lee suggests freezing the bits of mochi before adding them to the batter to help them retain their shape while baking.Get Recipe

Coffee Jelly

Made from coffee and sugar, coffee jelly is one of the top Japanese desserts out there—it's common to find small three-packs of coffee jelly in supermarkets and convenience stores all across Japan. The hardest part about making this simple coffee jelly recipe by Pickled Plum is patiently waiting for it to set! If using instant coffee powder, blogger Caroline Nika Phelps recommends picking one that's not bitter to not affect the jelly's final taste.Get Recipe

Strawberry Shiratama Dango

Silken tofu, strawberries and glutinous rice flour come together in this traditional, vegan-friendly Japanese dessert by Okonomi Kitchen. Blogger Lisa Kitahara recommends serving this type of mochi with a bowl of ice cream or condensed milk for some added sweetness.Out of condensed milk? Here are the best sweetened condensed milk substitutes to use in a pinch.Get Recipe

Matcha Ice Cream

Ready in under three hours, this homemade matcha ice cream recipe by Roti n Rice is your answer to soaring temperatures as summertime approaches. For a more authentic taste, blogger Linda Ooi recommends topping this refreshing Japanese dessert with some anko, aka red bean paste, before serving. The next morning, stir some extra matcha powder into the batter for these fluffy Japanese pancakes.Get Recipe

Taiyaki

Taikyai is a popular Japanese dessert that's commonly eaten as a snack. Blogger Caroline Nika Phelps explains that taiyaki are often stuffed with various sweet fillings, including anko, Nutella, custard and sometimes even cheese. This taiyaki recipe by Pickled Plum is perfect for parents and budding chefs to make together—all you need to get started is a taiyaki mold pan.Get Recipe

Kabocha Squash Pie

Move over pumpkin—there's a new squash to make pies with. Also known as Japanese pumpkin, kabocha squash is a year-round squash known for its sweet, nutrient-dense fleshy interior. The addition of ginger, black pepper and chipotle chili powder in this creative pie recipe by Brooklyn Supper really elevate the flavors hidden inside the fresh kabocha squash puree. Blogger Elizabeth Stark recommends adding a dollop of whipped cream before serving—here's how to make fresh whipped cream from scratch.Get Recipe

Matcha Mochi Cake

Thanks to the addition of 1-1/2 tablespoons of high-quality matcha, this ambrosial mochi cake recipe by Sarah Menanix of Snixy Kitchen offers a unique Japanese twist on the classic Hawaiian dessert, butter mochi. The use of mochiko flour (sweet rice flour) here results in a sticky and chewy cake base—a perfect contrast to the shredded coconut top layer, which, according to Menanix, "softens into a caramel-like toasted coconut blanket on the second day."Get Recipe

Purin (Japanese Caramel Custard Pudding)

Commonly found in grocery stores and restaurants across Japan, purin—which means pudding—is a popular Japanese dessert that most resembles flan or crème caramel. Perfect for your next dinner party, this delectable recipe by Lokness Fan of The Missing Lokness makes five individual jar-sized servings of Japanese caramel custard pudding. And, best of all, you can make it up to three days in advance!Get Recipe

The post What Is Mochi Ice Cream and How Do You Make It? appeared first on Taste Recipes.