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A soy egg (a.k.a. a braised egg) is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices, like star anise or cinnamon. [1]
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Nasu dengaku, or eggplant with miso sauce. Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is a fundamental unit of Japanese cuisine. This pairing is the basis of a traditional Japanese ...
Dahi baigana – Yogurt and eggplant dish; Di san xian – Chinese dish; Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures
“Shoyu ramen utilizes soy sauce, offering a slightly sweet and deeply umami taste,” Takebe says. This broth also takes center stage at one popular Manhattan spot.
"Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese "hiyayaka" (冷ややか), is also a possible etymology. [1] In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction. [citation needed] In haiku, hiyayakko is a season word for summer. This is because ...
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped