Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

• 
  
  4 large eggs
  
  


• 
  
  8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces
  
  


• 
  
  2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
  
  


• 
  
  2 large cloves garlic, thinly sliced
  
  


• 
  
  1 heaping Tbs. thinly sliced peeled fresh ginger
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 Tbs. reduced-sodium soy sauce
  
  


• 
  
  6 oz. ramen noodles (from 2 packages; discard flavor packs)
  
  


• 
  
  1 oz. baby spinach (1 lightly packed cup)
  
  

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Asian Tuna Tacos (Tacos de Atún Estilo Japones)

This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise, chopped scallions, and cilantro or the more exotic radish sprouts. Flour tortillas are used because they are a more neutral background to the tuna.

For the wasabi mayonnaise

• 
  
  1⁄2 cup mayonnaise
  
  


• 
  
  1 Tbs. prepared wasabi or 2 Tbs. powdered wasabi mixed with 1 tsp. water
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  2 tsp. lime juice
  
  


• 
  
  1⁄2 tsp. sugar
  
  

For the tuna

• 
  
  1 pound tuna steaks, about 1-inch thick
  
  


• 
  
  1⁄2 tsp. salt
  
  


• 
  
  1⁄2 cup unhulled sesame seeds
  
  


• 
  
  3 Tbs. mild olive oil
  
  

Tip:

Unhulled sesame seeds are tan rather than pearly white, and can be bought in any market that carries Mexican ingredients.

To finish the tacos

• 
  
  8 to 12 6-inch flour tortillas, warmed
  
  


• 
  
  1 ripe avocado, peeled, pitted, and cut into thin slices
  
  


• 
  
  3 scallions, thinly sliced on the diagonal
  
  


• 
  
  Radish sprouts or chopped cilantro, for garnish
  
  

Make the mayonnaise

Stir together all ingredients and taste to check seasoning.

Prepare the tuna

Pat the tuna dry with paper towels and season with the salt.

Put the sesame seeds on a plate and press both flat sides of the tuna steaks onto seeds to coat.

Heat a large, heavy skillet over medium-high heat until hot, about 2 minutes. Add the oil and swirl the pan to distribute, then add the tuna steaks, in batches if necessary, and sear for about 2 minutes a side, until just the outside 1⁄4 inch is cooked but the center is still translucent.

Transfer the tuna steaks to a cutting board and slice. Make the tacos with the wasabi mayonnaise, avocado, scallions and sprouts

Asian Tuna Tacos (Tacos de Atún Estilo Japones)

This is a nod to the popularity of Japanese food, in particular sushi, in Mexico City. Here, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise, chopped scallions, and cilantro or the more exotic radish sprouts. Flour tortillas are used because they are a more neutral background to the tuna.

For the wasabi mayonnaise

• 
  
  1⁄2 cup mayonnaise
  
  


• 
  
  1 Tbs. prepared wasabi or 2 Tbs. powdered wasabi mixed with 1 tsp. water
  
  


• 
  
  2 tsp. soy sauce
  
  


• 
  
  2 tsp. lime juice
  
  


• 
  
  1⁄2 tsp. sugar
  
  

For the tuna

• 
  
  1 pound tuna steaks, about 1-inch thick
  
  


• 
  
  1⁄2 tsp. salt
  
  


• 
  
  1⁄2 cup unhulled sesame seeds
  
  


• 
  
  3 Tbs. mild olive oil
  
  

Tip:

Unhulled sesame seeds are tan rather than pearly white, and can be bought in any market that carries Mexican ingredients.

To finish the tacos

• 
  
  8 to 12 6-inch flour tortillas, warmed
  
  


• 
  
  1 ripe avocado, peeled, pitted, and cut into thin slices
  
  


• 
  
  3 scallions, thinly sliced on the diagonal
  
  


• 
  
  Radish sprouts or chopped cilantro, for garnish
  
  

Make the mayonnaise

Stir together all ingredients and taste to check seasoning.

Prepare the tuna

Pat the tuna dry with paper towels and season with the salt.

Put the sesame seeds on a plate and press both flat sides of the tuna steaks onto seeds to coat.

Heat a large, heavy skillet over medium-high heat until hot, about 2 minutes. Add the oil and swirl the pan to distribute, then add the tuna steaks, in batches if necessary, and sear for about 2 minutes a side, until just the outside 1⁄4 inch is cooked but the center is still translucent.

Transfer the tuna steaks to a cutting board and slice. Make the tacos with the wasabi mayonnaise, avocado, scallions and sprouts

Shochu Watermelon Lemonade

Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.
Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 
  
  4 cups peeled, seeded, and cubed watermelon (from about 4-1/2 lb. unpeeled watermelon), plus thin wedges for garnish
  
  


• 
  
  3/4 cup fresh lemon juice (from 4 or 5 lemons), plus thin lemon slices for garnish
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 cup shochu, chilled; more to taste
  
  

Purée the watermelon in a blender or food processor until smooth. Strain the purée through a fine sieve—you’ll need 2 cups of watermelon juice. In a large bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, and 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours and up to 6 hours.

When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon and a wedge of watermelon.

Pork Tonkatsu with Herb Salad

Tonkatsu is a classic Japanese dish in which a thin pork cutlet is breaded and fried. It’s typically served with shredded green cabbage, but here it’s topped with a fresh herb salad.

• 
  
  2-1/2 lb. boneless center-cut pork loin, trimmed
  
  


• 
  
  2 medium cloves garlic, lightly crushed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups all-purpose flour
  
  


• 
  
  3 large eggs
  
  


• 
  
  3 Tbs. vegetable oil; more for frying
  
  


• 
  
  3 cups panko (Japanese breadcrumbs)
  
  


• 
  
  1 recipe Mixed Herb Salad with Honey-Lime Dressing
  
  

Heat the oven to 200°F.

Slice the pork into 16 equal pieces. Lay a sheet of plastic wrap over a piece of pork and pound until it’s about 1/4 inch thick. With a sharp knife, make tiny incisions at 2-inch intervals around the edge of the cutlet (this will help prevent it from curling as it cooks). Repeat with the remaining pork.

Rub both sides of each cutlet with the crushed garlic and then season generously with salt and pepper.

Put the flour in a wide, shallow bowl. Put the eggs in another wide, shallow bowl and beat them lightly with 3 Tbs. water, the oil, and 3/4 tsp. salt. Put the panko in a third wide, shallow bowl. Working with one cutlet at a time, dredge the pork in the flour and then the egg mixture, shaking to remove excess. Dredge in the panko, pressing the crumbs into the cutlet to help them adhere. As the cutlets are coated, transfer them to a rimmed baking sheet.

In a large, deep, straight-sided sauté pan (a cast-iron skillet works well), heat about 1/4 inch of oil over medium-high heat until shimmering hot. Working in batches, cook 3 cutlets at a time, flipping once, until golden brown and cooked through, 2 to 3 minutes per side. Drain the cutlets on a paper towel-lined baking sheet and keep warm in the oven until all of the pork is cooked.

Portion the cutlets among 8 dinner plates and mound the herb salad on top.

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

• 
  
  4 large eggs
  
  


• 
  
  8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces
  
  


• 
  
  2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
  
  


• 
  
  2 large cloves garlic, thinly sliced
  
  


• 
  
  1 heaping Tbs. thinly sliced peeled fresh ginger
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 Tbs. reduced-sodium soy sauce
  
  


• 
  
  6 oz. ramen noodles (from 2 packages; discard flavor packs)
  
  


• 
  
  1 oz. baby spinach (1 lightly packed cup)
  
  

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Roasted Teriyaki Spareribs

A low oven gently roasts these ribs to a moist and tender doneness. The sweet-salty teriyaki glaze goes well with steamed rice and stir-fried vegetables.

For the ribs

• 
  
  2 racks pork spareribs (about 9 lbs.)
  
  


• 
  
  2 Tbs. light brown sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. five-spice powder
  
  

For the glaze

• 
  
  1/4 cup peeled and coarsely chopped fresh ginger 
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1/2 cup honey
  
  


• 
  
  1/4 cup reduced-sodium soy sauce
  
  


• 
  
  2 Tbs. white vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. toasted sesame seeds
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  2 tsp. cornstarch
  
  

Prepare & cook the ribs

Position a rack in the center of the oven. Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil, and place a cooking rack on top of the foil. In a small bowl, mix the brown sugar, 1 Tbs. salt, the sesame oil, and 5-spice powder, and rub over the ribs. Arrange the ribs meaty side up on the rack. Roast until the ribs brown and become tender, about 2 hours.

Make the glaze

Put the ginger and garlic in a mini chopper or food processor and process until minced. In a small (2-quart) saucepan, combine the canola oil, garlic, and ginger, and cook over medium heat, stirring occasionally, until the mixture becomes very fragrant and the garlic and ginger start to brown lightly, about 2-1/2 minutes. Add the honey, soy sauce, vinegar, sesame oil, sesame seeds, and chili sauce, and bring to a simmer. Whisk the cornstarch with 2 Tbs. water and stir into the honey mixture. Cook the sauce, stirring, until it thickens, about 1 minute. Remove from the heat. Divide the glaze between two bowls, and set one bowl aside.

Raise the oven temperature to 425°F. Brush the ribs with one bowl of the glaze and continue to roast, brushing every couple minutes, until the glaze browns and caramelizes, about 10 minutes total. Remove from the oven and let cool for a couple minutes, then transfer the ribs to a cutting board and cut the racks in half (meaty side down so they’re easier to slice). Serve with the remaining glaze for dipping.

Miso-Roasted Atlantic Mackerel

Mackerel can be bony, so use tweezers or needle-nose pliers to remove any pin bones. Also, its oily nature causes it to develop a fishy flavor fast, so always buy the freshest fish possible and eat it the same day.

• 
  
  1/4 cup white or yellow miso
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  1 Tbs. toasted Asian sesame oil
  
  


• 
  
  2 tsp. reduced-sodium soy sauce
  
  


• 
  
  8 boneless, skin-on Atlantic mackerel fillets (3½ to 4 oz. each), scaled
  
  


• 
  
  2 to 3 Tbs. vegetable oil; more for the baking sheet
  
  


• 
  
  4 lemon wedges or slices
  
  

In a large bowl, whisk the miso, honey, sesame oil, and soy sauce into a smooth paste. Add the mackerel fillets and toss to coat with the marinade. Marinate for 20 minutes at room temperature. Meanwhile, heat the oven to 350°F.

Wipe the marinade from the skin side of the fillets. Heat 2 Tbs. of the oil in a 12-inch cast-iron or nonstick skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the fillets skin side down until the skin darkens and crisps slightly, 3 to 4 minutes. As each batch finishes, transfer the fillets skin side down to a lightly oiled baking sheet. Add the remaining 1 Tbs. oil to the skillet between batches if it seems dry. Once all the fillets are seared, put the baking sheet in the oven and bake until the flesh is flaky when poked with a paring knife, 5 minutes. Serve garnished with lemon wedges or slices.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Sake-Braised Short Ribs

The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the dish is lighter and easier on the stomach than the American version. If you plan to make kelp stock, please note that the recipe yields 8 cups, more than you need for the ribs, but the stock freezes well in plastic containers.

For the kelp stock (optional)

• 
  
  8 cups cold water
  
  


• 
  
  1 oz. kelp (two 4 by 7-inch sheets)
  
  

For the short ribs

• 
  
  7 Tbs. shoyu (soy sauce)
  
  


• 
  
  5 Tbs. honey
  
  


• 
  
  3 Tbs. Worcestershire sauce
  
  


• 
  
  1 Tbs. red pepper flakes
  
  


• 
  
  5 to 5-1/2 lbs. bone-in short ribs (about 6 whole bones)
  
  


• 
  
  2 Tbs. canola oil or vegetable oil
  
  


• 
  
  1 cup sake (rice wine)
  
  


• 
  
  2 cups Kelp Stock (see above) or low-sodium vegetable stock
  
  


• 
  
  2 Tbs. sugar
  
  


• 
  
  1 bunch Swiss chard with white stems (about 1 lb.)
  
  


• 
  
  6 cipollini onions, peeled
  
  


• 
  
  12 prunes
  
  


• 
  
  1 Tbs. rice vinegar
  
  


• 
  
  6 cherry tomatoes
  
  


• 
  
  Crusty bread, for serving
  
  

Make the kelp stock (if using)

Pour the water into a large bowl. Wipe the kelp with a moist, clean kitchen towel to remove any sand or impurities. Do not wipe off the white mannite powder. Add the kelp to the bowl (you may need to break the kelp into pieces to fit into the bowl). Cover the bowl with plastic wrap and refrigerate overnight.

Remove the kelp from the water. On the ends of the swollen kelp you will see some oozing of a slimy liquid. This is a healthful, dietary fiber and a portion of it has already been dissolved in the stock.
 
If a greenish slimy substance is leaking out into the water and is clouding the stock, it is a sign that you are using poor-quality kelp, as stock prepared from good-quality kelp will be clear in appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities.

Make the short ribs

In a large bowl, combine 6 Tbs. of the soy sauce, the honey, Worcestershire sauce, and red pepper flakes. Add the short ribs to the sauce and marinate for 2 hours.

Heat the oven to 325°F. Bring a medium pot of water to a boil. Remove the short ribs from the marinade and wipe them with paper towels, reserving the marinade. Place the canola oil in a large skillet over medium heat and add half the meat. Cook the ribs until all sides are golden brown, 4 to 6 minutes total. Transfer the browned short ribs to a sieve, and lower the ribs into the boiling water. Quickly swish the ribs in the water and remove them, discarding the water after both batches of ribs have been cooked and washed.

Combine the sake and stock in a large pot over medium heat and bring it to a simmer. Add the sugar and the ribs (in a single layer) and bring the mixture to a gentle boil. Cover the pot with a lid, transfer it to the oven, and cook the short ribs for 1 hour.

Cut the Swiss chard in half lengthwise along the center of the stems, and then crosswise into 2-inch slices. Bring a medium pot of salted water to a boil. Add the Swiss chard and cook for 1 minute. With a slotted spoon, transfer the Swiss chard to a colander to drain and air-dry. Add the cipollini onions to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the onions to the colander with the Swiss chard.

Remove the pot of short ribs from the oven and transfer it to the stovetop. Add the reserved marinade to the pot and cook, covered, over medium-low heat for 15 minutes. Add the prunes and cipollini onions and cook for 15 minutes longer. Toward the end of the cooking time, taste the cooking liquid and, if desired, add the remaining 1 Tbs. soy sauce.

Remove the beef, prunes, and onions from the cooking liquid and place them in a bowl. Transfer the cooking liquid into a gravy separator to remove the excess fat. Return the cooking liquid to the pot (you will have about 2 cups) and add the vinegar. Cook the liquid over medium heat, uncovered, until it is reduced to two-thirds of its previous volume. Return the short rib, prunes, and onions to the pot, and add the Swiss chard and tomatoes. Cook the short ribs and vegetables, covered, over low heat for 5 minutes, or until the ribs and vegetables are heated through. Divide the meat and vegetables among dinner plates and pour the remaining cooking liquid over them. Serve the dish with crusty bread.

Japanese Beef Tataki

Tataki means “pounded” in Japanese, but the process of preparing this thin-sliced meat is actually subtle. Beef is first seared, then marinated, then seasoned with spices or other ingredients that have been ground (or “pounded,” if you will). Here, two sauces make the beef full-flavored and tender.

For the beef and garlic chips

• 
  
  1-1/4 lb. trimmed center-cut beef tenderloin
  
  


• 
  
  Olive oil for frying garlic and for the beef
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 cloves garlic, thinly sliced lengthwise
  
  

For the onion ponzu

• 
  
  1/2 cup minced white onion
  
  


• 
  
  3 Tbs. grapeseed oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 Tbs. dark soy sauce
  
  


• 
  
  1/4 tsp. minced fresh ginger
  
  


• 
  
  1/4 tsp. minced garlic
  
  

For the tataki dressing

• 
  
  5 Tbs. soy sauce
  
  


• 
  
  1/2 cup unseasoned rice vinegar
  
  


• 
  
  Pinch of bonito flakes (optional)
  
  

For the garnish

• 
  
  3 whole scallions, thinly sliced on the diagonal
  
  


• 
  
  2 Tbs. thinly sliced chives
  
  

Sear the beef

Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.

Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool,  3 to 4 minutes. Remove the filet and drain well on paper towels, patting the meat dry.

In a 2-quart saucepan, heat 3/4 inch of oil over medium–high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.

Make the onion ponzu

In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.

Make the tataki dressing

In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.

With a sharp carving knife, thinly slice the beef and arrange on 10 to 12 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Bacon and Egg Ramen

A few fresh ingredients—ginger, scallion, spinach, bacon, and a cracked egg—transform those little packages of noodles into something truly satisfying.

• 
  
  4 large eggs
  
  


• 
  
  8 oz. thick-sliced bacon, cut crosswise into 1/2-inch pieces
  
  


• 
  
  2 large scallions, thinly sliced (white and light-green parts separated from dark-green parts)
  
  


• 
  
  2 large cloves garlic, thinly sliced
  
  


• 
  
  1 heaping Tbs. thinly sliced peeled fresh ginger
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 Tbs. reduced-sodium soy sauce
  
  


• 
  
  6 oz. ramen noodles (from 2 packages; discard flavor packs)
  
  


• 
  
  1 oz. baby spinach (1 lightly packed cup)
  
  

In an 11- to 12-inch straight-sided skillet, bring 3/4 inch water to a gentle simmer over medium heat.

Crack the eggs into the simmering water (the yolks will just break the surface, so they will stay yellow) and poach until the whites are set but the yolks are still runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a plate (if they stick to the pan, gently loosen them with a spatula). Discard the water and clean and dry the pan.

Cook the bacon in the skillet over medium heat, stirring occasionally with a wooden spoon, until just browned and crisp, about 5 minutes. Carefully pour off all but about 2 tsp. of the bacon fat, leaving the bacon in the pan. Add the white and light-green parts of the scallions, the garlic, and ginger and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the chicken broth, soy sauce, and 1 cup water and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the noodles, separating them with tongs as they soften so they are submerged in the broth, and cook until tender, about 3 minutes.

Divide the spinach among deep soup bowls. Divide the ramen and broth among the bowls. With a spatula, carefully slide the eggs into the bowls, sprinkle with the scallion greens, and serve.

Chicken Noodle Soup with Lemongrass

In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried udon.

• 
  
  2-1/2 Tbs. canola oil
  
  


• 
  
  2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
  
  


• 
  
  2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. packed light brown sugar
  
  


• 
  
  5-1/2 cups lower-salt chicken broth
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
  
  


• 
  
  9 oz. fresh udon noodles
  
  


• 
  
  1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
  
  


• 
  
  8 large fresh torn basil leaves; plus sprigs for garnish
  
  


• 
  
  1 medium lime, half juiced and half cut into wedges
  
  


• 
  
  1 Tbs. soy sauce; more to taste
  
  


• 
  
  2 medium scallions, trimmed and sliced, for garnish (optional)
  
  


• 
  
  1 medium carrot, cut into matchsticks, for garnish (optional)
  
  


• 
  
  1/2 cup fresh cilantro leaves, for garnish (optional)
  
  

Tip:

This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.


Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.


Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 
  
  1/2 lb. extra-firm tofu
  
  


• 
  
  1/3 cup low-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. minced jarred jalapeño slices
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  1/2 lb. baby bok choy (about 2), split in half lengthwise
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
  
  


• 
  
  2 cloves garlic, thinly sliced (about 1 Tbs.)
  
  


• 
  
  3-1/2 oz. fresh shiitakes, stemmed
  
  

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. flank steak, cut across the grain into thin strips
  
  


• 
  
  3 Tbs. plus 2 tsp. soy sauce
  
  


• 
  
  1 medium navel orange
  
  


• 
  
  One 1-1/2-inch piece ginger, peeled and sliced
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1/4 cup creamy peanut butter
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  8 oz. soba noodles
  
  


• 
  
  3 Tbs. chopped fresh mint
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)
  
  

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.

Udon with Tofu and Stir-Fried Vegetables

These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. dried udon noodles
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1 Tbs. plus 2 tsp. oyster sauce
  
  


• 
  
  1 Tbs. plus 2 tsp. rice vinegar
  
  


• 
  
  4 tsp. Asian sesame oil
  
  


• 
  
  1/4 cup minced fresh ginger
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  
  


• 
  
  1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
  
  


• 
  
  2 medium carrots, cut into matchsticks
  
  


• 
  
  3 medium scallions, trimmed and thinly sliced, for garnish
  
  

Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.


In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.


Heat the ginger and canola oil in a large skillet over medium-high heat until the ginger sizzles steadily for about 30 seconds. Add the bok choy and mushrooms, sprinkle with the remaining 2 tsp. sesame oil and 3/4 tsp. salt and cook, tossing after 1 minute, until the bok choy turns dark green and begins to soften, 3 to 5 minutes. Add the chicken broth mixture, tofu, and carrots and bring to a boil. Reduce to a simmer, cover, and cook until the carrots are soft and the tofu is heated through, 5 to 7 minutes.


Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.

Japanese Spinach with Sesame and Soy

In Japan, this simple dish is often served cold. Try it as a first-course salad or as a side for salmon. Grinding the sesame seeds for the dressing brings out their nutty flavor and toasty aroma.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. baby spinach (about 16 loosely packed cups)
  
  


• 
  
  2 Tbs. plus 1 tsp. toasted sesame seeds
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  4-1/2 tsp. soy sauce
  
  


• 
  
  1 Tbs. unseasoned rice vinegar
  
  


• 
  
  1/2 tsp. Asian sesame oil
  
  

Bring an 8-quart pot of salted water to a boil. Fill a medium bowl with ice water. Add the spinach to the pot, pressing it into the water with a slotted spoon, and cook for 20 seconds. Remove with the spoon and plunge into the ice water. Transfer the spinach to a colander, spreading it out to drain. Using a clean, folded dishtowel, press down on the spinach to remove as much water as possible. Toss the spinach, spread it out, and press it again if necessary, using a fresh towel. Line a baking sheet with paper towels, spread the spinach on top, cover with paper towels, and chill for 30 minutes

Using a spice grinder, grind 2 Tbs. of the sesame seeds with 1/2 tsp. of the sugar. In a medium bowl, combine the remaining 1/2 tsp. sugar with the soy sauce, vinegar, and sesame oil. Stir in the ground sesame seeds.

Add the chilled spinach and gently toss it with your hands, separating any clumps. Serve sprinkled with the remaining sesame seeds.

Flat Iron Steak with Zucchini, Edamame, and Soba Noodles

The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. dried soba noodles
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  3/4 cup soy sauce
  
  


• 
  
  3/4 cup mirin
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 1/4-inch-thick slices peeled fresh ginger
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  2 flat iron steaks (8 to 10 oz. each)
  
  


• 
  
  1 lb. zucchini (2 medium), cut into 2-inch matchsticks
  
  


• 
  
  1 12-oz. bag frozen shelled edamame, thawed (about 2 cups)
  
  


• 
  
  1 Tbs. chopped pickled ginger (optional)
  
  


• 
  
  2 small scallions, white and light-green parts, thinly sliced (optional)
  
  


• 
  
  1 Tbs. toasted sesame seeds (optional)
  
  

Bring a large pot of well-salted water to a boil and cook the noodles until tender, about 4 minutes. Drain well, transfer to a large bowl, toss with the sesame oil, cover, and keep warm.

Meanwhile, combine the soy sauce, mirin, sugar, ginger, garlic, and 1 cup water in a 10-inch straight sided sauté pan. Bring to a boil, and then add the steaks. Turn the heat down and simmer gently, flipping once, until medium rare (130°F), 12 to 16 minutes. Transfer the steaks to a cutting board, reserving the liquid in the pan. Discard the garlic and ginger.

Return the liquid to a boil. Add the zucchini and edamame, return to a boil, and then lower to a simmer. Cook until the vegetables are just tender, about 2 minutes. Using a slotted spoon, transfer the vegetables to the bowl of noodles. Toss well, cover, and keep warm.

Boil the cooking liquid until reduced by half, about 5 minutes.

Thinly slice the steaks across the grain. Arrange the noodle mixture on a platter or divide it among 6 shallow bowls. Top with the beef and the pickled ginger, if using. Drizzle some of the sauce over the beef and garnish with the scallions and sesame seeds, if using. Serve, passing the rest of the sauce at the table.

Salmon Cake Sandwiches with Watercress and Miso Dressing

These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.

For the dressing

• 
  
  1 2-inch piece fresh ginger
  
  


• 
  
  3 Tbs. white miso
  
  


• 
  
  2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 1/2 Tbs. Asian sesame oil
  
  


• 
  
  1 1/2 Tbs. canola oil
  
  


• 
  
  1 Tbs. granulated sugar
  
  

For the salmon cakes

• 
  
  3/4 lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
  
  


• 
  
  3 medium scallions (white and green parts), thinly sliced
  
  


• 
  
  1 1/3 cups panko; more as needed
  
  


• 
  
  3 Tbs. mayonnaise; more as needed
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  

To assemble

• 
  
  2 cups trimmed watercress
  
  


• 
  
  4 sesame egg twist rolls, split and toasted
  
  


• 
  
  2 Tbs. mayonnaise
  
  

Tip:

Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.

Make the miso dressing

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).


Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.