Summer – Norecipes - Elevating Everyday Meals

Chinese Garlic Green Beans

Marc Matsumoto — Sun, 01 Oct 2023 13:13:41 +0000

Green beans are a humble ingredient, but when prepared well, they can pop off the plate with a luminous green hue that sings with a tender, crunchy texture in each bite. These Chinese Garlic Green Beans hit all the right notes with a chorus of textures and flavors thanks to a few traditional Chinese techniques....

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Pomodoro Sauce with Spaghetti

Marc Matsumoto — Sun, 03 Sep 2023 12:58:40 +0000

Few dishes encapsulate the soul of Italian cooking quite like Spaghetti with Pomodoro sauce. Simple yet incredibly flavorful, you'd never guess how delicious a sauce made from just five ingredients can be. The keys, of course, are good ingredients combined with solid techniques, and in this week's post, I'm going to show you everything you...

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Crying Tiger Beef with Nam Jim Jaew Sauce

Marc Matsumoto — Sun, 20 Aug 2023 12:33:27 +0000

Hailing from Isan in the northeast of Thailand, Suea Rong Hai (เสือร้องไห้) literally means "crying tiger." The name is steeped in conflicting folklore, but what's not in dispute is the addicting combination of succulent grilled beef with a spicy Thai BBQ sauce called Nam Jim Jaew. Traditionally made with brisket, the beef is infused with...

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Seaweed Salad (Wakame Salad)

Marc Matsumoto — Sun, 13 Aug 2023 07:37:47 +0000

Seaweed Salad is known as Kaisou Sarada (海藻サラダ) here in Japan, and it refers to any salad that includes seaweed in it (not a specific dish). It's a common way of using sea vegetables at home, and I love dressing it in a sweet and tangy sesame dressing that makes it very similar to the packaged ones...

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Kappa Maki (Cucumber Sushi Rolls)

Marc Matsumoto — Sun, 16 Jul 2023 13:56:14 +0000

Despite its humble roots, Kappa Maki sushi or cucumber sushi rolls are an exquisite balance of textures and tastes, and it's the perfect roll for beginners to hone your sushi-making skills. With a crispy strip of cucumber rolled in tangy sweet sushi rice and crisp nori, it may sound simple, but you'll learn a few...

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Shrimp Rice Bowl

Marc Matsumoto — Sun, 09 Jul 2023 12:00:00 +0000

Rich and brimming with umami, the complex flavors of this Shrimp Rice Bowl belies its exquisite simplicity. Once you know a few tricks, shrimp is an easy protein to cook, yet it's packed with loads of flavor. My modern interpretation of this classic Japanese rice bowl takes the best of both worlds by melding the...

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Hiyayakko (Cold Tofu Salad)

Marc Matsumoto — Sun, 04 Jun 2023 12:34:39 +0000

Hiyayakko (冷奴 hiya yakko) is a traditional chilled Japanese tofu salad recipe perfect for a hot summer day when you want something delicious without heating up the kitchen. At its heart, Hiyayakko is a velvety block of cold silken tofu with a texture reminiscent of a tender egg custard with a subtle nutty sweetness. A...

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Cold Somen Noodles & Sauce

Marc Matsumoto — Sun, 21 May 2023 13:56:13 +0000

Summer in Japan is a lush and verdant season that makes you feel like you're living in an arboretum amidst a soundtrack of humming cicadas. It's against this backdrop that one of Japan's most delightful seasonal traditions developed: cold somen noodles. These whisper-thin strands of hand-pulled noodles have served as a welcome respite from the...

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Asian Chicken Lettuce Wraps

Marc Matsumoto — Sun, 16 Apr 2023 13:06:39 +0000

This easy Asian Chicken Lettuce Wrap recipe is as enticing to the eye as it is to the palate. Every component comes together to paint a vibrant dish loaded with contrasting colors, tastes, and textures. Each refreshing bite is nestled in a lettuce cup with umami-packed basil chicken and zesty lime pickled onions. The sweet,...

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Crispy Chicken with Ginger Scallion Sauce

Marc Matsumoto — Sun, 19 Feb 2023 14:54:31 +0000

For this easy chicken recipe, I took inspiration from the Chinese classic Scallion Chicken (葱油鸡 - cōng yóu jī). In my version, I pan-fry the chicken like a steak which renders the skin as crispy as a potato chip while leaving the meat underneath both tender and juicy. The best part, though, is the fragrant...

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