The ribs are blanched, then browned; tomato and potato are stir-fried before simmering, giving a rosy, sweet-and-sour soup with a toasty note. One pot goes great with rice.
Ingredients (serves 3–4)
Main ingredients
Small pork ribs1 pack (about 300–400 g)
Sweet corn1–2 ears (cut into chunks)
Beefsteak tomatoes2 (cut into chunks; gives the soup its sweet-sour taste)
Potato1 (peeled and cut into chunks; makes the soup richer)
GingerAs needed (sliced)
Scallions1–2 stalks (white parts in sections, green parts chopped)
WaterAs needed (enough to cover)
Seasonings
SaltTo taste (a little while stir-frying, adjust at the end)
Soy sauceA little (for aroma and color)
Rice cooking wineA little (removes gamey smell)
Oyster sauceA little (adds savoriness)
White pepper powderTo taste
Sesame oilA little (just before serving)
Steps
Step 1 Clean the ribs (start in cold water)
Put the ribs in a pot of cold water.
Bring to a boil; heating up from cold draws out blood and impurities.
Once boiling, lift out the ribs, rinse off the scum and drain.
Step 2 Brown the ribs, stir-fry the vegetables
Brown the ribs: heat oil, add the ribs and ginger slices, and fry until golden and slightly charred (about 3–4 minutes).
Add salt: sprinkle a little salt while frying the ribs so they release flavor faster.
Stir-fry the vegetables: add the scallion whites, tomato and potato; stir-fry until the tomato softens (about 2–3 minutes), then add soy sauce and rice wine.
Step 3 Simmer
Add the sweet corn to the pot.
Pour in water to cover everything and add the oyster sauce.
Bring to a boil over high heat, then turn to low heat, cover and simmer for about 40–50 minutes.
Step 4 Season and serve
Taste and add more salt if needed.
Put the scallion greens and white pepper in the bottom of the soup bowls.
Pour the hot soup over them (this releases the scallion aroma) and finish with a few drops of sesame oil.
Tips
Pick ripe tomatoes: choose deep-red, slightly soft beefsteak tomatoes for a redder, tangier soup.
Cut the potato large: big chunks hold up through 40 minutes of simmering; cut smaller if you want a thicker soup.
Choosing corn: yellow sweet corn makes the sweetest soup; white waxy corn is chewier but less sweet.
Storage: cool, then refrigerate for 2–3 days; skim off the solidified fat and bring the whole pot to a boil before eating.
Old-fashioned savory cabbage rice — the essence is the aroma of dry-fried shiitake and pork belly fat. The rice soaks up the savory juices; using freshly cooked multigrain rice makes it healthier and chewier.
Ingredients (serves 2–3)
Main ingredients
Cabbage1/4 head (about 300 g, cut into thick shreds)
Multigrain rice2–3 bowls (freshly cooked)
Pork belly100 g (skin removed, cut into strips)
Fresh shiitake mushrooms4–5 (sliced)
Carrot1/3 (peeled and shredded)
Wood ear mushrooms2–3 pieces (rehydrated and shredded)
Cut the cabbage into thick shreds, slice the shiitake, skin the pork belly and cut into strips; peel and shred the carrot, rehydrate and shred the wood ear, and soak the dried shrimp for about 10 minutes until soft, then drain.
Have the multigrain rice cooked and ready.
Step 2 Dry-fry the shiitake
Heat the pan without oil and dry-fry the shiitake slices for about 3 minutes until dry and lightly charred at the edges; set aside.
Step 3 Fry the pork belly
Add 3 tbsp oil and fry the pork belly strips over medium heat for about 3–4 minutes until the fat renders and they're lightly golden.
Step 4 Aromatics
Add the softened dried shrimp and the shiitake back in; stir-fry together for about 1 minute until fragrant.
Step 5 Stir-fry the cabbage
Briefly stir-fry the carrot and wood ear, then add the cabbage and stir-fry over medium-high heat for about 3 minutes until it softens and releases a little water.
Step 6 Season
Add 2 tbsp soy sauce, the oyster sauce, rock sugar, fried shallots, rice wine and white pepper; stir until evenly colored.
Step 7 Cover and cook
Add 6 tbsp water, cover and cook over medium-low heat for about 3–5 minutes so the flavors meld.
Step 8 Reduce and mix in the rice
Uncover and reduce over high heat (about 1 minute); turn off the heat and fold in the multigrain rice until every grain is coated.
Tips
Freshly cooked multigrain rice: it stays chewy and absorbs the savory sauce well.
Dry-fry the shiitake: it intensifies the aroma — the key to the old-fashioned flavor.
Rock sugar for depth: a little rock sugar rounds out the flavor and can replace MSG.
The chicken breast is gently poached in water just off the boil, then browned in garlic oil — juicy, not dry, and great for cooking several meals at once.
Ingredients (serves 3–4)
Meat
Chicken breast (large)250 g
Chicken tenderloin250 g
Water for poaching (two pots)
Water1000 ml each
Salt1 tbsp each
Rice cooking wine1 tbsp each
For pan-searing
Olive oil1 tbsp
Garlic20 g (sliced about 2–3 mm thick)
Scallion whites2–3 stalks (cut into 3 cm pieces)
Steps
Step 1 Poach the chicken (key step)
Prep: poke the thick part of the breast a few times with the knife tip so it cooks evenly.
Bring both pots of water to a boil, then add salt and rice wine to each.
Large breast: once boiling, turn off the heat, add the breast, cover and time 20 minutes.
Tenderloins: once boiling, turn off the heat, add them one by one, cover and time 12 minutes.
When time's up, lift out and drain (it's done if clear juices run out when you poke the thickest part with a chopstick).
Step 2 Sear until golden
Heat olive oil, add the garlic slices and scallion whites over low heat and fry for about 2–3 minutes until golden and crisp; lift them out (leave the oil in the pan).
Large breast: in the garlic oil over low heat, press down lightly and sear 1 minute per side until golden.
Tenderloins: same pan over medium heat, roll them around quickly, 30 seconds per side.
Step 3 Slice and serve
Slice the large breast and plate it with the tenderloins and the fried garlic and scallions.
Serve with pepper salt, Thai sweet chili sauce or thick soy sauce.
Tips
Check doneness by temperature: it's cooked when the center of the thickest part reaches 70°C; without a thermometer, cut it open — no pink in the middle means it's done.
Let cold chicken warm up first: leave chicken straight from the fridge out for 15 minutes before cooking, or the center may stay undercooked.
Use enough water: at least 4 times the weight of the meat so the temperature doesn't drop too much; use two pots if yours is small.
Slice against the grain: cut perpendicular to the fibers for a more tender bite.
Smashed garlic is fried until fragrant, then spinach stems and leaves go in separately with a splash of water and a brief covered steam — bright green and tender.
Ingredients (serves 2–3)
Main
Spinach1 bunch (about 300 g)
Garlic4–5 cloves (whole, smashed)
Seasonings
Cooking oilAbout 2 tbsp
SaltTo taste
SugarA little
WaterAbout 50 ml + a little more
Steps
Step 1 Prep
Garlic: don't mince it — smash whole cloves with the flat of the knife for the best aroma.
Spinach: wash, trim the root end and cut into sections, keeping stems and leaves separate (they cook at different speeds).
Step 2 Fry the garlic
Heat the pan over high heat, add about 2 tbsp oil and fry the smashed garlic for about 1 minute until golden and fragrant.
Step 3 Stir-fry the stems, season
Add the stems and stir-fry over high heat for about 1 minute until slightly soft and fragrant.
Add about 50 ml water; sprinkle the salt where there's water (so it doesn't clump); add a little sugar (key).
Step 4 Add the leaves and steam
Toss, then add the leaves and a little more water.
Cover and let the steam cook it for about 1 minute so the heat spreads evenly.
When lots of steam escapes around the lid, uncover, toss quickly, turn off the heat and serve.
Tips
Wash the roots well: spinach roots often trap soil — soak for a few minutes, then spread the bases and rinse under running water.
Shake dry before cooking: drying the leaves keeps the hot oil from spattering.
No need to serve all the liquid: spinach's astringency comes from oxalic acid, some of which dissolves into the liquid — leave most of it behind.
Cook and eat right away: it turns yellow and watery if it sits, so make only what you'll eat in one meal.
Spinach, carrot and wood ear are blanched and squeezed dry, then dressed with a garlic-chili sauce bloomed in hot oil — tangy, sweet and a little spicy. A great appetizer.
Ingredients (serves 3–4)
Main
Spinach600 g (about two bunches)
Carrot1/3 (about 100 g)
Wood ear mushroom2 pieces
Fresh chili1 (deseed to make it milder)
Garlic1 large clove (about 15 g)
White sesame seedsAs needed (lightly toasted)
CilantroAs needed (optional)
Cooking oil2 tbsp (for blooming the aromatics)
Dressing
Scallop soy sauce (or Japanese soy sauce)2 tbsp
Black vinegar1 tbsp
Oyster sauce1 tbsp
Granulated sugar1–1.5 tbsp
Chili powder1 tsp (optional)
Sichuan pepper powder1/3 tsp (optional)
Cold-pressed sesame oil1–2 tbsp
Steps
Step 1 Prep
Wash the spinach, trim the roots and cut into sections; shred the carrot finely (about 2.5 mm); cut the wood ear into thin strips; mince the garlic; slice the chili into rings or slices.
Step 2 Make the dressing
Put the minced garlic and chili in a small heatproof bowl and sprinkle with chili powder and Sichuan pepper powder (if using).
Heat the oil to about 190°C and pour it over the aromatics.
While hot, add the scallop soy sauce, black vinegar, oyster sauce and sugar; stir until the sugar dissolves and let cool for about 10 minutes. You can make extra and refrigerate it.
Step 3 Blanch the vegetables
Bring water to a boil with a little salt; cook the carrot and wood ear for about 1 minute first.
Then add the spinach and cook over high heat for about 30 seconds until the leaves wilt (don't overcook).
Step 4 Cool and squeeze dry
Drain and cool in cold drinking water for about 1–2 minutes until just warm.
Lift out and gently squeeze out the excess water by hand.
Step 5 Dress
Put the vegetables in a large bowl and pour over the dressing.
Sprinkle with sesame seeds and cilantro, finish with cold-pressed sesame oil, toss and enjoy.
Tips
Discard the blanching water: blanching draws out some of the oxalic acid, so don't reuse the water.
Checking oil temperature: without a thermometer, dip a dry wooden chopstick into the oil — when dense tiny bubbles form around it, it's about right.
Squeeze, don't wring: leftover water dilutes the dressing; squeeze gently with both hands rather than twisting.
Keep the dressing separate: dressed vegetables are best eaten the same day; refrigerate extra dressing on its own and toss just before eating.
Fried shallots go in twice — once into the broth, and again at the end to stay crisp. White pepper is the soul of the dish.
Ingredients (serves 4)
Rice balls
Small red and white rice balls300g
Large pork-filled rice balls8
Other ingredients
Pork fat50 g (cut into strips, for rendering lard)
Shredded pork150g
Dried shiitake mushrooms4–5 (soaked until soft and shredded; keep the soaking water)
Dried shrimp1 tbsp (soaked until soft)
Fried shallots2–3 tbsp
Vegetables
Bok choy2–3 heads (cut into sections)
Green garlic1 stalk (sliced on the diagonal)
Celery2 stalks (chopped)
Seasonings
Soy sauce1 tbsp
SaltTo taste
White pepper powderAt least 1 tsp (use enough)
Granulated sugarA little
Steps
Step 1 Cook the rice balls (at the same time)
Bring a pot of water to a boil and cook the small and large rice balls until they float; lift out and set aside (small ones about 3–4 minutes, large ones about 6–8 minutes).
Don't pour out the cooking water — keep it as the soup base.
Step 2 Render lard, fry aromatics
Put the pork fat strips in the wok and render over medium heat for about 5–6 minutes; when they become golden crispy cracklings, lift them out and set aside.
In the lard, fry the dried shrimp and shiitake strips over medium heat for about 2 minutes until the mushroom edges are slightly charred and the shrimp smells great. Don't add the fried shallots yet.
Step 3 Stir-fry the pork
Add the shredded pork and stir-fry for about 1 minute until it turns white.
Once cooked, add 2 large spoonfuls of fried shallots and stir quickly for 5–10 seconds (to release the aroma without burning).
Step 4 Season, add the broth
Drizzle a little soy sauce along the edge of the wok and stir until fragrant.
Pour in the mushroom soaking water and the hot rice-ball cooking water.
Add salt, a little sugar and plenty of white pepper.
Step 5 Combine and serve
When the broth boils, add the cooked rice balls and cook for about 1 minute.
Add the bok choy and green garlic and cook for about 30 seconds until just done.
Sprinkle with the reserved cracklings and celery; add another handful of fried shallots on top if you like them strong.
Tips
Fried shallots in two goes: once while frying so the flavor goes into the soup, and once at the end to keep them crisp.
White pepper is the soul: fried shallots are strong, so use enough white pepper to balance them.
Do render the lard: fresh lard for frying the mushrooms and shrimp gives a Hakka flavor vegetable oil can't match.
Pork belly is browned with aromatics, then braised with soy sauce and rock sugar over low heat for an hour and left to rest so it soaks up the sauce. Spoon it over rice for a bowl of braised pork rice.
Ingredients (serves 8–10)
Main ingredients
Pork bellyAbout 1.5 kg, cut 1.5–2 cm thick
Water2000 c.c.
Aromatics
Scallions5 stalks (washed, keep the roots)
Shallots20 g (trimmed, peeled and crushed)
Garlic30 g (unpeeled, smashed)
Star anise3
Seasoning A (for searing the meat)
Oil2 tbsp
Soy sauce2 tbsp
Black vinegar1 tbsp
Seasoning B (for the braising liquid)
Soy sauce1 rice-cooker cup (about 200 ml)
Thick soy sauce4 tbsp
Black vinegar2 tbsp
Rice cooking wineHalf a rice-cooker cup (about 100 ml)
White pepper powder1/2 tsp
Rock sugar2 tbsp
Side
Pickled dried radishTo taste
Steps
Step 1 Prep
Wash and pat dry the pork belly, then cut into pieces about 6–7 cm wide.
Keep the scallion roots but trim off any dirt; separate the whites and greens.
Peel and crush the shallots; smash the garlic with the skin on (more fragrant).
Step 2 Fry the aromatics
Heat 2 tbsp oil over medium heat; add the shallots, unpeeled garlic and scallion roots (with the base of the whites) and fry for about 1 minute until colored.
Add the scallion white sections and fry for another 40 seconds or so.
Step 3 Brown the pork (key step)
Add the pork belly to the pan with the aromatics and sear over medium heat.
Sear the first side for about 1 minute, flip and sear another minute until lightly golden.
Add seasoning A — 2 tbsp soy sauce and 1 tbsp black vinegar — stir-fry quickly for about 1 minute to color, then turn off the heat.
Step 4 Move to the stockpot
Fill a deep pot with 2000 ml water and transfer all the meat and aromatics from the wok.
Rinse the wok with some of the pot's water and pour it back in so nothing goes to waste.
Step 5 Braise over low heat
Add seasoning B in order: 1 cup soy sauce, thick soy sauce, 2 tbsp black vinegar, rice wine, white pepper, rock sugar, star anise.
Stir and bring to a boil, lay the scallion greens on top, turn to low heat and braise uncovered for 1 hour.
Step 6 Rest and serve
After 1 hour, turn off the heat, cover and let it rest for 10–15 minutes so the pork reabsorbs the sauce and turns bouncy.
Serve over rice with some braising sauce, the pork and spicy pickled radish.
Tips
Choose skin-on pork belly: pick pieces with distinct fat and lean layers; the skin turns soft and bouncy after braising.
Just a gentle simmer: keep it barely bubbling — a rolling boil makes the meat tough and the sauce cloudy.
Better the next day: cool and refrigerate overnight, skim off the solidified fat, then reheat — more flavorful and less greasy.
Reuse the sauce: leftover braising sauce is great for eggs, dried tofu or kelp; refrigerate and bring to a boil before using.
A boneless chicken thigh is slowly pan-fried skin-side down in its own fat until crisp-skinned and tender; the meat side picks up a layer of melted cheese, then it's topped with sizzled scallion, garlic and chili.
The glass noodles are soaked in cold water and tossed with soy sauce and oil before stir-frying with pork, cabbage and carrot — every strand stays separate, and one plate has both veggies and meat.
Ingredients (serves 3–4)
Main
Glass noodles3 bundles (about 120 g, thick or thin)
Meat (optional)
Skinless pork belly150 g (cut into strips)
Scallop soy sauce or oyster sauceA little (for marinating)
Cooking oilA little (for marinating)
Vegetables
Cabbage1/4 head (cut into thick shreds)
Carrot1/3 (peeled and finely shredded)
Celery2 stalks (cut into sections)
Scallions2 stalks (cut into sections)
Eggs
Eggs2–4
Scallop soy sauce or Japanese soy sauceA little (for the beaten eggs)
Seasonings
Scallop soy sauce1.5 tbsp
Oyster sauce1.5 tbsp
Pepper saltTo taste
Rice cooking wine1 tbsp
Sugar1 tsp
Black vinegarAbout 1 tbsp
Cold-pressed sesame oilTo taste
Steps
Step 1 Prep
Cut the cabbage into thick shreds, finely shred the carrot, cut the scallions and celery into sections.
Cut the pork belly into strips, marinate with a little scallop soy sauce (or oyster sauce) and let sit for about 10 minutes (while the noodles soak).
Beat the eggs with a little soy sauce.
Step 2 Prepare the noodles (key step)
Soak the glass noodles in cold water for about 10 minutes until soft (never use hot or warm water).
Once soft, drain off all the water.
Toss with 1 tbsp soy sauce for color and flavor, then drizzle with some oil and mix well to prevent sticking.
Step 3 Scramble the eggs
Heat oil in a hot pan, pour in the eggs and scramble for about 30 seconds until almost set (keep them tender); set aside.
Step 4 Stir-fry the other ingredients
Add a little more oil to the same pan and fry the scallion sections until fragrant (about 30 seconds).
Add the marinated pork and stir-fry over medium-high heat for about 2 minutes until golden brown.
Add the carrot and stir-fry for about 1 minute until semi-translucent, then add the cabbage and stir-fry over medium-high heat for about 2 minutes until soft.
Add 1 tbsp rice wine and toss well.
Step 5 Combine and season
Add the prepared noodles.
Add 1 tsp sugar, 1.5 tbsp soy sauce and about 1 tbsp black vinegar; stir-fry for about 1–2 minutes until the noodles absorb the sauce and turn amber.
Add the celery and scrambled eggs, sprinkle with pepper salt (and white pepper), drizzle with cold-pressed sesame oil, toss and serve.
Tips
Soak until bendable: the noodles should bend but still be slightly firm in the center — they'll finish softening as they absorb the sauce.
Snip before frying: cut the soaked noodles a few times with scissors so they're easier to toss and don't come up in one big clump.
Medium-high heat, quick toss: don't let the heat drop too low after adding the noodles — long cooking makes them stick and turn mushy.
Too dry? Add water: if the noodles soak up all the liquid and stick, drizzle a little water or stock along the edge of the pan to loosen them.
Onion is slowly cooked until caramelized, then beef slices, potato, carrot and daikon are stewed with soy sauce, mirin and bonito sauce until the potatoes are fluffy — savory-sweet and great with rice.
Ingredients (serves 3–4)
Main ingredients
Sliced beef180 g (beef belly or brisket)
Potato (peeled)400g
Onion1
Carrot (peeled)130g
Daikon radish (peeled)130g
Aromatics
Chopped scallionsAs needed (garnish)
Seasonings
Oil1 tbsp
Water600 c.c.
Soy sauce2 tbsp
Bonito sauce (tsuyu)3 tbsp
Rice cooking wine2 tbsp
Mirin3 tbsp
Steps
Step 1 Prep
Cut the potato into 3–4 cm chunks and soak in water to prevent browning.
Roll-cut the carrot and daikon into about 3.5 cm pieces (no bigger than the potato).
Slice the onion fairly thick; cut the beef slices into pieces if needed.
Step 2 Cook the onion (key step)
Put 1 tbsp oil and the onion in a cold pan; brown over high heat, then turn to medium and cook for about 8–10 minutes until caramelized.
Step 3 Stir-fry the root vegetables
Add the carrot and daikon and stir-fry for about 1 minute to heat them (shortens the stewing time).
Add the drained potatoes and stir-fry over high heat for about 1 minute to pick up the onion flavor and color slightly.
Step 4 Stir-fry the beef
Push the vegetables aside, add the beef and stir-fry over high heat for about 1 minute until fragrant (the meat goes in last so it doesn't toughen).
Step 5 Add water and seasonings
Pour in 600 ml water and add 2 tbsp soy sauce, 3 tbsp bonito sauce, 2 tbsp rice wine and 3 tbsp mirin (mirin and the vegetables are already sweet, so no extra sugar).
Step 6 Stew
Once boiling, turn to medium heat and stew uncovered for about 16 minutes (lay the beef on top so its fat drips down onto the vegetables).
If covered, use medium-low heat for about 20 minutes.
It's done when a chopstick slides easily into the potato; sprinkle with scallions and serve.
Tips
Choosing potatoes: for fluffy, floury texture pick starchy ones (like brown-skinned varieties); if you're worried they'll fall apart, choose waxy red-skinned ones.
Round off the edges: trimming the sharp corners keeps the chunks from breaking as they bump together, so the broth stays clear.
Tastier after resting: let it sit off the heat for a while — the potatoes absorb the sauce as they cool. Reheat before eating.
Swap the meat: thinly sliced pork belly works instead of beef, with the same method and timing.
The magic happens at the end — black vinegar splashed around the edge of the red-hot wok creates a tangy, smoky aroma, followed by lots of white pepper.
Ingredients (serves 2–3)
Main
Udon noodles2–3 portions (if frozen, blanch to loosen and drain)
Komatsuna (Japanese mustard spinach)As needed (cut into sections, stems and leaves separate)
Garlic chivesAs needed (cut into sections, stems and leaves separate)
Sauce (mix ahead)
Soy sauce2 tbsp
Oyster sauce1 tbsp
Sugar1 tsp (allulose works too)
Water3 tbsp
To finish
Black vinegar2 tbsp
White pepper powderAs needed (be generous)
Sesame oilA little
Steps
Step 1 Stir-fry the onion and carrot
Heat oil in a pan over medium-high heat and add the onion and carrot.
Keep stirring for about 1.5 minutes until the onion is translucent with slightly charred edges and the carrot softens and tints the oil orange.
Step 2 Stir-fry the pork and mushrooms
Push the onion and carrot to the side, add a little more oil and stir-fry the ground pork over high heat for about 1–2 minutes until it changes color and smells good.
Add the shimeji and enoki and stir-fry over high heat for 30 seconds so the mushrooms shrink and soak up the meat juices.
Step 3 Add the noodles and reduce
Add the udon and pour over the pre-mixed sauce.
Cover (or keep tossing) for about 1 minute so the noodles absorb the sauce, until it thickens slightly.
Step 4 Add the greens
Add the komatsuna stems and chive stems first and stir-fry for 20 seconds.
Then add the komatsuna and chive leaves and toss quickly.
Step 5 Splash in the black vinegar (most important)
Keeping the heat high, drizzle the black vinegar in a circle around the edge of the red-hot wok to create a tangy, smoky aroma.
Quickly sprinkle in plenty of white pepper, toss for 5–10 seconds, add a drizzle of sesame oil, turn off the heat and serve immediately.
Tips
Frozen udon: no need to thaw — blanch in boiling water for 30 seconds to 1 minute until loose, then drain; it won't break as easily when stir-fried.
Black vinegar goes in last: heating it too long drives off the aroma, so serve within seconds of adding it.
Sugar swap: allulose is about 70% as sweet as sugar, so use a little less if switching to regular sugar.
Greens swap: komatsuna can be replaced with bok choy or Shanghai greens — stems first, leaves after.
A rich, silky Japanese-style butter broth, juicy seared chicken thigh, and soft tofu that soaks up the soup.
Ingredients (serves 2)
Main ingredients
Boneless chicken thigh250 g (cut into pieces)
Soft tofu1 box (cut into pieces)
Udon noodles2 portions (precooked)
Vegetables
Onion1/2 (sliced)
Garlic2 cloves (minced)
Shimeji mushrooms100 g (pulled apart)
Baby corn1 bunch (cut into sections)
Broth and seasonings
Unsalted butter20g
Japanese dashi or water400ml
Milk200ml
Olive oil1 tbsp
Soy sauce1 tbsp
Salt1/2 tsp
White pepper powder1/3 tsp
Chopped scallionsAs needed (garnish)
Steps
Step 1 Season the chicken
Pat the chicken dry with paper towels and season with a little salt and white pepper.
Step 2 Sear the chicken (about 3 minutes)
Heat olive oil over medium-high heat and sear the chicken for about 3 minutes until golden; set aside — it doesn't need to be cooked through.
Step 3 Sauté the vegetables (about 4 minutes)
In the same pan, melt the butter and gently sauté the onion and garlic over low heat for about 4 minutes until soft and translucent.
Step 4 Add the mushrooms and vegetables (about 1 minute)
Add the shimeji and baby corn and stir-fry for about 1 minute until fragrant.
Step 5 Add the broth (about 5 minutes)
Pour in the broth, bring to a boil, then simmer over low heat for about 5 minutes so the flavors meld.
Step 6 Return the chicken (about 8 minutes)
Return the seared chicken and simmer over low heat for about 8 minutes until cooked through and flavorful.
Step 7 Add the milk (about 3 minutes)
On low heat, slowly pour in the milk, season with soy sauce and salt and cook for about 3 minutes until barely simmering. Don't let it boil hard or the milk will separate.
Step 8 Add the tofu (about 3 minutes)
Gently add the tofu and simmer over low heat for about 3 minutes; avoid stirring hard so it doesn't break.
Step 9 Add the udon (about 3 minutes)
Add the udon, loosen gently and cook for about 3 minutes until heated through.
Step 10 Done
Taste and adjust the seasoning before serving, then sprinkle with scallions.
Tips
Tofu goes in last: nudge it gently with a ladle instead of stirring so it doesn't break.
Don't boil the milk hard: keep the heat low after adding milk — a rolling boil separates it from the broth.
Sear the chicken first: it's more flavorful; if you're short on time, skip searing and simmer 5 minutes longer.
Aromatics start in cold oil, then everything is stir-fried over high heat; the pork comes out first to stay tender, the enoki adds natural sweetness and the bell peppers stay crisp. Spoon it over cooked noodles for a sweet, savory noodle bowl.
Ingredients (serves 1–2)
Main ingredients
Pork leg slices150 g (about half a pack)
Enoki mushrooms1 pack (roots trimmed, cut and pulled apart)
Mini sweet peppers2–3 (seeded and cut into thin strips)
Noodles1 portion (for noodles, optional)
Marinade
Soy sauce1 tsp
Potato starch1/2 tsp
Aromatics
Garlic2–3 cloves (smashed and minced)
Scallions1–2 stalks (whites in sections, greens chopped)
Seasonings
Oil1 tbsp
Water2 tbsp
Salt1/2 tsp
Chicken bouillon powder1/2 tsp
Steps
Step 1 Marinate the pork
Put the 150 g pork in a small bowl, add 1 tsp soy sauce and 1/2 tsp potato starch, mix well and let sit for about 10 minutes (prep the rest meanwhile).
Step 2 Cut the aromatics
Smash, peel and mince the garlic.
Cut the scallions into two piles: white sections near the root (about 2 cm) and finely chopped greens.
Step 3 Cut the vegetables (prep everything before turning on the heat)
Trim the enoki roots, cut in half and pull apart by hand.
Seed the peppers and cut into thin strips.
If making noodles, cook them now (per the package, about 3–5 minutes), drain and set aside in a large bowl.
Step 4 Cold-oil aromatics (medium-low heat)
Add 1 tbsp oil to the wok and, before turning on the heat, add the garlic and scallion whites.
Turn on medium-low heat and warm slowly until fragrant (about 30 seconds — don't let the garlic burn).
Step 5 Sear the pork, remove (high heat)
Turn to high heat, add the marinated pork and break it up quickly; when the surface turns white and it's about 70% cooked (30–40 seconds), remove it immediately.
Step 6 Add the enoki and water (medium heat)
Without washing the pan, add the enoki and stir-fry over medium heat for about 30 seconds.
Once it softens, add 2 tbsp water and cook for about 1 minute to draw out the enoki's natural broth.
Step 7 Add the peppers and season (high heat)
Add the pepper strips and stir-fry over high heat for 30 seconds (keep them crisp).
Sprinkle with 1/2 tsp salt and 1/2 tsp chicken bouillon powder and toss well.
Step 8 Return the pork, add the scallion greens (high heat)
Return the pork with any juices from the bowl and sprinkle in the scallion greens.
Toss vigorously over high heat for 20 seconds until the pork is cooked through, then turn off the heat and serve.
Tips
Remove the pork early: take it out at about 70% done and return it at the end so it stays tender.
Prep before the heat: stir-frying is fast, so have everything cut before you start.
No stock needed: enoki releases its own savory flavor when cooked; a little water is enough.
Make it a noodle dish: spoon it over cooked noodles for a noodle bowl.
The chicken legs are blanched and rinsed, then simmered with shiitake and ginger; a little pickled cucumber and its brine makes the broth light and sweet with a hint of savory sauce.
Ingredients (serves 3–4)
Main
Free-range chicken leg1 (about 500 g, cut into pieces)
Other ingredients
Dried shiitake mushrooms6–8 (thick ones, soaked until soft)
Ginger slices3–4 slices
Pickled cucumbers (canned)30–40 g (plus 1–2 tbsp of the brine)
Seasonings
Rice cooking wine1–2 tbsp
SaltTo taste (season before serving)
Steps
Step 1 Blanch the chicken
Wash and cut the chicken leg into pieces; soak the dried shiitake in cold water for about 30 minutes until soft (thick ones need 2+ hours — you can soak them the night before).
Bring a pot of water to a boil and add the chicken; once it boils again, cook for about 20 seconds, gently stirring with chopsticks or a strainer to release the impurities.
Lift out and rinse with clean water so the broth stays clear.
Step 2 Combine and cook
In another pot of hot water, add the ginger slices and the softened shiitake.
Add the pickled cucumber and a little of its brine (the key to a sweet broth).
Add the blanched chicken.
For a richer broth: simmer the ginger, shiitake and pickled cucumber for 10 minutes before adding the chicken; if you're in a hurry, add everything at once.
Step 3 Season and simmer
Add some rice wine for aroma.
Cover, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes.
Uncover, add salt to taste, stir and serve.
Tips
Soak shiitake in the fridge: if soaking longer than 2 hours or overnight, do it in the fridge — left at room temperature too long, it can spoil.
Use the soaking water: adding the mushroom water to the soup makes it more fragrant — leave the grit at the bottom of the bowl.
Taste before salting: pickled cucumber is already salty, so taste the soup before deciding how much salt to add.
A gentle simmer keeps it clear: a hard boil clouds the soup — after covering, turn to low heat and keep it just bubbling.
Bone-in salmon chunks are seared, then cooked with green garlic, celery and cordia seeds over high heat without water, reduced with soy sauce and black vinegar into a savory sauce that's great with rice.
Ingredients (serves 2–3)
Main
Salmon1 piece (about 300 g, bone-in, cut into 2.5–3 cm chunks; Norwegian salmon recommended)
Aromatic vegetables
Garlic3–4 cloves (chopped)
Green garlic1–2 stalks (cut into 2–2.5 cm pieces)
CeleryAs needed (cut to the same length as the green garlic)
Seasonings
Oil1 tbsp
Pickled cordia seedsTo taste
White pepper powder1/2 tsp
Rice cooking wine1 tbsp
Soy sauce1 tbsp
Black vinegar1 tbsp
Steps
Step 1 Prep the ingredients
Cut the green garlic and celery into 2–2.5 cm pieces; chop the garlic.
Cut the salmon into 2.5–3 cm chunks (keeping the bone helps them hold together). Let the knife glide through — don't press down hard — for clean cuts.
Step 2 Fry the garlic (about 30 seconds)
Heat the pan, add 1 tbsp oil, turn to medium and fry the garlic for about 30 seconds until lightly golden and fragrant.
Step 3 Sear the salmon and vegetables
Lay the salmon flat so each piece touches the pan; turn to high heat, sear about 40 seconds, then flip gently.
Add the green garlic and celery, sprinkle with 1/2 tsp white pepper and stir-fry for about 20 seconds.
Step 4 Season and cover (about 40 seconds)
Add the cordia seeds, 1 tbsp rice wine, 1 tbsp soy sauce and 1 tbsp black vinegar (high heat throughout, no water — the salmon's juices do the work).
Toss, then turn off the heat, cover and let it sit for about 40 seconds (keeps it just shy of done and tender, not dry).
Step 5 Serve
Uncover, return to high heat and toss gently to reduce the sauce (about 30 seconds), then serve — the sauce is amazing over rice.
Tips
Pat dry before searing: dry the salmon with paper towels so it doesn't stick or spatter.
Checking doneness: it's cooked when the flesh turns from translucent to opaque and flakes apart with gentle pressure from a chopstick.
Go easy on the cordia seeds: brands vary a lot in saltiness — add a little first, taste, then add more.
Check for bones for kids: bone-in pieces still have small pin bones — remove them before serving to children.
The ribs are browned, then braised low and slow in a soy-based sauce with carrot and firm tofu soaking up the juices; cabbage goes in near the end — meat, veggies and tofu in one pot, with a rich sauce that's perfect over rice.
Ingredients (serves 4)
Main ingredients
Small pork ribs (spare rib pieces)600g
Firm tofu1 block (cut into large pieces)
Carrot1 (roll-cut)
CabbageAbout 1/3 head (cut into large pieces)
Aromatics
Ginger slices3 slices
Garlic2 cloves (smashed)
Scallions2 stalks (cut into sections, whites and greens separate)
Put the ribs in cold water with ginger and rice wine (for blanching); once boiling, cook about 2 minutes to remove blood and impurities, then rinse and drain.
Step 2 Caramelize the sugar
Add 2 tbsp oil to the pan, then 1 tbsp rock sugar over medium-low heat; stir slowly for about 2–3 minutes until melted into a deep amber caramel — don't let it burn.
Step 3 Coat the ribs in caramel
Immediately add the drained ribs and toss quickly to coat each piece evenly; stir-fry for about 2 minutes until lightly charred and evenly colored.
Step 4 Add seasonings
Add the garlic and scallion whites until fragrant, then 3 tbsp soy sauce, 1 tbsp rice wine and 1 tsp black vinegar; stir-fry for about 1 minute to release the aroma.
Step 5 Add carrot, braise on low
Add the carrot and toss, pour in 350 ml hot water (it should come at least halfway up the ingredients), add 1 tsp white pepper, bring to a boil, then cover and braise on low for 15 minutes.
Step 6 Add the tofu
Gently add the tofu and let the ribs, carrot and tofu soak in the sauce; don't stir hard or the tofu will break. Cover and braise on low for another 8–10 minutes until the ribs and carrot are nearly tender.
Step 7 Add the cabbage
Add the cabbage, fold it gently into the sauce, cover and braise on low for another 8–10 minutes until soft.
Step 8 Reduce and serve
Uncover and reduce over medium-high heat for about 3–5 minutes until thick enough to coat a spoon; adjust with salt or sugar and finish with the scallion greens.
Tips
Caramelizing: use low heat and be patient; add the ribs as soon as it's deep amber — overcooked caramel turns bitter.
Order matters: carrot takes longer, so it goes in early; cabbage softens quickly, so it goes in last.
Keep the tofu intact: pan-fry the tofu until lightly golden before braising so it holds together; stir gently once it's in.
Liquid level: the sauce should cover at least half the ingredients — add hot water partway through if needed so it doesn't dry out.
Better the next day: reheat after resting overnight for deeper flavor and firmer tofu.
The beef short ribs are dry-seared to render the fat and build a toasty crust, then cooked with king oyster mushrooms and vegetables in one pot, and finished with shacha sauce and garlic — savory and great with rice.
Ingredients (serves 3–4)
Main
Beef short rib strips500 g (cut into pieces about 4 cm wide)
King oyster mushrooms180 g (halved)
OnionHalf, about 100 g (keep the root end, cut into 3 wedges)
Cauliflower180 g (cut into large florets, peel the thick stems)
Garlic50 g (peeled, trimmed to a similar size)
Seasonings
Salt1/2 tsp
Water300cc
White pepper powder1/3 tsp
Rice cooking wine2 tbsp
Shacha sauce1 tbsp
Rock sugar1/2 tsp (red rock sugar works too)
Steps
Step 1 Prep
Halve the king oyster mushrooms; cut the half onion into 3 wedges keeping the root end so each wedge stays attached (they won't fall apart while cooking).
Peel the garlic and trim any large cloves so they're all a similar size.
Cut the cauliflower into large florets before washing; peel the thick stems down to the white flesh and rinse under a gentle stream for 1–2 minutes.
Cut the short ribs into pieces about 4 cm wide.
Step 2 Dry-sear the short ribs (key step)
Preheat the pan slightly, add the short ribs and sear over medium heat for about 2 minutes to render fat and brown, then flip.
Push the beef aside, put the garlic in the middle and fry over medium heat for about 3 minutes until golden; lift out the garlic and set aside.
Step 3 Cover and cook
Add the salt and stir, pour in the water, turn to high heat, add the white pepper and rice wine, then the king oyster mushrooms.
Cover, turn to low heat and cook for about 20 minutes (extend to 30–40 minutes for more tender meat).
Place the onion in the middle and lay the cauliflower on top; cover and cook over medium-low heat for another 10 minutes.
Step 4 Reduce and season
Lift out the cauliflower and onion onto a plate first; snip the cauliflower into bite-size pieces with scissors.
Leave the beef and mushrooms in the pot and gradually raise the heat, stirring as the sauce reduces.
When the sauce is almost gone, add the shacha sauce, fried garlic and rock sugar and stir-fry over high heat for about 2 minutes, then serve with the vegetables.
Tips
Choosing short ribs: look for bright red meat with evenly distributed marbling; vacuum packs shouldn't be puffed up or smell off.
Checking tenderness: poke the beef with a chopstick — if it goes through easily, it's tender enough; if there's resistance, add a little water and keep cooking on low.
Don't let it burn: shacha sauce and sugar scorch easily at high heat — keep stirring after adding them and take it off the heat as soon as the bottom is nearly dry.
Storage: cool and refrigerate; eat within 2–3 days and reheat thoroughly. Store the vegetables separately so they don't get watery and mushy.
Vegetable swaps: cauliflower can be swapped for broccoli; if adding carrot, put it in with the mushrooms so it softens.