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Celebrity Iron Chef Masaharu Morimoto, Chef Ivan Orkin of Netflix Chef's Table fame and Chris Kimball of Milk Street talk ramen and other Japanese home favorites with Fox News's Lilian Huang Woo.  Listen here 

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From Mastering the Art of Japanese Home Cooking
photo credit: Evan Sung.

KARA AGE

JAPANESE- STYLE FRIED CHICKEN WITH

SCALLION SAUCE

I've eaten fried chicken all over the world, so I can say with confidence that

Japan's version competes with the very best out there. Briefly marinated in ginger,

garlic, and soy sauce and coated in cornstarch instead of the typical flour, the

chicken leaves the hot oil juicy, flavorful, and unlike the typical heavily battered

bird, surprisingly light. Because you're not dealing with big, bone-in

pieces, the

frying is quick and painless.

SERVES 4

Special Equipment

Deep-fry

(or candy) thermometer

For the Sauce

3 tablespoons Japanese soy sauce

2 tablespoons unseasoned rice vinegar

1 tablespoon mirin (sweet rice wine)

1 tablespoon granulated sugar

1 teaspoon toasted sesame oil

3 tablespoons thinly sliced scallions

4 fresh shiso leaves (also called Japanese mint and perilla),

finely chopped

For the Chicken

2 large eggs, lightly beaten

1 cup plus 2 tablespoons cornstarch

2 tablespoons sake (Japanese rice wine)

1 tablespoon plus 1 teaspoon Japanese soy sauce

2 teaspoons granulated sugar

1 teaspoon finely grated garlic

1 teaspoon finely grated ginger

½ teaspoon kosher salt

1½ pounds boneless, skinless chicken thighs, cut into 2-inch

pieces

Vegetable oil for deep-frying

(about 8 cups)

Pork Belly with Ginger and Onions
photo credit: Evan Sung.

BUTA NO SHOGAYAKI

Sliced Pork Belly with Ginger and Onions 

You can't get much simpler than this lunchtime classic, the rice topper of your dreams: a handful of ingredients, a very brief marinade, and a quick trip in a hot pan. Once it's done, the sugar and mirin have helped the pork caramelize, the sharp ginger cuts through the sweetness, and you can barely resist demolishing all four servings in one sitting. Fans of the rich flavor and slightly chewy texture of pork belly should embrace their craving, though even lean pork loin hits the spot.

Serves 4

3 tablespoons Japanese soy sauce

2 tablespoons mirin (sweet rice wine)

2 teaspoons finely grated ginger

1 teaspoon granulated sugar

1 pound thinly sliced pork belly or shoulder (see Note)

½ medium yellow onion, cut with the grain into ½- inch- thick slices

2 Tablespoons vegetable oil

Combine the soy sauce, mirin, ginger, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the pork and onion and toss to coat them well. Let the pork marinate at room temperature for 10 minutes. Heat the oil in a large nonstick or well- seasoned cast iron skillet over high heat until it shimmers. Add half of the pork mixture in a single layer and cook without stirring, occasionally pressing the pork pieces so they lie flat, until the slices have begun to brown, about 2 minutes. Transfer to a bowl (the meat will not be fully cooked). Add the remaining pork mixture in a single layer. Cook in the same way. When it has browned, return the pork from the bowl to the pan and continue to cook, stirring, until all the pork is cooked through, 1 to 2 minutes. Serve right away. 

JAPANESE GRANDMOTHER WISDOM

Pork belly is rich, and that's exactly why I love it. Fat means flavor, and plenty of it makes this dish hard to resist. Yet there's a difference between pleasantly fatty and distractingly greasy. To make sure your buta no shogayaki never crosses this line, try this: before you transfer the dish to a plate, fold a paper towel to form a tight bundle. Use tongs or long chopsticks to grab the bundle and spend thirty seconds or so patting the pork and the skillet to soak up the excess fat.

THINLY SLICING MEAT AT HOME

Japanese markets sell thinly sliced meat like pork belly and beef, and many butchers will slice meat for you if you ask nicely. If all else fails, you can slice it yourself: just wrap plastic and freeze until very firm, about 30 minutes, then thinly slice against the grain into approximately 4- inch- long pieces. They should look like shorter slices of bacon.

Ramen with Roast Tomato from Ivan Ramen NYC

YAKI SOBA SALTADO - Chef Mina Newman

Ingredients

1 Package Fresh Noodles - Cooked and seasoned with roasted garlic

4 tbsp Roasted Garlic

24 mussels - cleaned and soaked to remove sand

12 head on shrimp - peeled and deveined

12 clams - cleaned and soaked to remove sand

1 lb calamari - cleaned and cut into rings

4 tsp garlic - finely chopped

2 tbsp ginger - finely julienned

2 tbsp aji Amarillo puree

½ c shishito peppers - julienned

½ c onions - julienned

½ c carrots - peeled and julienned

¼ c scallions - sliced on a bias

2 tbsp cilantro - whole leaves

3 tbsp ponzu

¼ c pisco

1 c mussel stock

Procedure

In a saute pan, heat oil. Add chopped garlic, ginger and aji Amarillo paste. Cook until soft. Add mussels, clams and shrimp. Saute quickly for five minutes. Deglaze with pisco and cover with lid.

Add the onions and carrots. Saute with the shellfish. Once all the shellfish are open, remove any of the empty shells. Add ponzu and mussel stock. Add noodles and saute everything together. Add cilantro, scallions. Reduce for five minutes. Remove from heat and pour in large bowl to serve.

YAKI SOBA SALTADO from Chef Mina Newman of Sen Sakana

 Follow Lilian Woo on Twitter: @LilianNY