East Asian

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version.

The magic is all in the sauce.

Squash’s natural sweetness shines next to savory fermented black beans.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.