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For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), pan-fried in oil, stewed in a soy sauce– and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker ...
onion, eggplant (nasu), bamboo shoot (takenoko), okra, tomato, potato, sweet potato, Chinese yam (nagaimo), bell pepper (pīman), lotus root (renkon), greater burdock (gobō), pumpkin (kabocha), broccoli, asparagus, shiitake mushroom, garlic and shishito pepper Products and prepared fish products: chikuwa, hanpen and kamaboko
Shrimp paste being dried under the sun in Ma Wan, Hong Kong. Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. It is sold either in its wet form or sun-dried and either ...
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We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.
Tentsuyu is the most common sauce consumed with tempura. Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup in the form of shrimp ...
Yukjeot (육젓, 六젓, six [month] jeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi [3] because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails. Chajeot (차젓) is made with shrimp harvested ...