one pot hainanese chicken rice 🐓🍚 can use nabe, regular pot, or rice cooker! 🍗 5-6 boneless skin-on chicken thighs (save any excess skin) 🍚 2 cups medium grain rice, rinsed 🥣 2¼ cups chicken stock 🫚 4 slices ginger + 2 tbsp minced ginger 🧄 5 cloves garlic, minced 🌿 3 scallions, whites and g

mango sticky rice but the coconut sauce is ube 🍚🥭🍠 full recipe with more detailed instructions is on my substack (link in bio)! 🍚 1 cup thai glutinous rice 🥥 3/4 cup coconut milk 🍬 3 tbsp sugar 🧂 1/2 tsp salt 🥥 1/2 cup coconut cream 🍠 2 tbsp ube halaya 💜 1/4 tsp ube extract 🌾 1 tsp ric

the japan 7/11 onigiri i still think about… i used to grab two of these every morning in japan and eat them on the train. the wrapper trick is why the nori stays crispy. i have these wrappers linked in my bio if you’re interested in trying them! 🍚 2 cups short-grain rice, cooked 🧂 1 tsp salt

gyudon meal prep that's still delish on day 4 🥩 40g protein per bowl. full write-up is linked in bio on substack! makes 4 🥩 1 lb thinly sliced beef (shabu-shabu chuck roll or ribeye) 🧅 1 large yellow onion, sliced with the grain 🍜 1 cup dashi 🍶 ¼ cup soy sauce 🍯 ¼ cup mirin 🍚 2 tbsp

japanese curry udon in my 13-inch nabe 🍛 the chili crisp sizzle at the end is everything 🥣 3 cups dashi (or water + 1 dashi packet) 🍗 ½ lb chicken thighs, bite-size pieces 🧅 1 yellow onion, thinly sliced 🧈 ½ tbsp neutral oil + ½ tbsp butter 🥕 ½ carrot, thin half-moons 🍛 2 japanese curry rou

mayak eggs — korea's famous "drug eggs," named because they're THAT addictive 🥚 jammy yolks + a sweet garlicky soy marinade, and dinner all week is just rice + an egg. full written recipe on my Substack (link in bio) 🤍 ingredients 🥚 6 large eggs, room temp 🧂 1 tsp salt + 1 tbsp

the ramen hack that took over korea — and it actually tastes like sundubu jjigae 🍜 silky tofu, jammy egg, garlicky chili oil broth. 10 minutes after your 9-5. what you need: 🍜 1 pack spicy korean ramen (yeol ramyun if you can find it, shin or jin spicy work) 🥡 1 tube sundubu (extra soft tofu,

$5 rotisserie chicken → restaurant pho in under an hour 🍜 Broth 🍗 1 rotisserie chicken (save the white meat, carcass goes in the pot) 🧅 1 yellow onion, halved 🧄 4 garlic cloves, smashed 🫚 3-inch knob ginger, sliced ⚪ 1 small daikon, chunked 🌟 pho spices (2 star anise, 1 cinnamon stick, 1 tsp

20-minute mapo tofu meal prep 🌶️ silky tofu, & better than takeout! 🧊 1 lb soft tofu, 1.5-inch cubes 🥩 8 oz ground pork 🥕🟢 1.5 cups frozen peas & carrots mix 🌶️ 2.5 tbsp doubanjiang 🌶️ 1 tsp chili flakes (optional) 🧄 4 cloves garlic, minced 🫚 1 tbsp ginger, minced 🍶 1 tbsp Shaoxin

gyudon but the rice cooks in the sauce 🍚 one pot, 30 minutes! no nabe? any deep pan or dutch oven with a lid works. rice cooker version in the steps too. full write-up on my substack (link in bio) ingredients (13-inch pan, serves 3-4): 🍚 2 cups sushi rice, rinsed well 🥣 1 cup + 2 tbsp dashi 🥢

10 minute smashed cucumber salad 🥒 this is the salad to cool you down all summer, and the sauce is so addicting you'll want to drink it Ingredients: 🥒 1 lb Persian or English cucumbers 🧄 2 garlic cloves, grated 🍶 1 tbsp rice vinegar 🥢 2 tsp light soy sauce 🐟 1 tsp fish sauce 🌰 1 tbsp t

meal prep bibimbap for the whole week 🍚 44g protein per bowl and it actually gets better as the week goes on. full breakdown on my substack (link in bio) ✨ what you need (makes 6 bowls): beef bulgogi: 🥩 2 lbs ground beef (85/15) 🍄 8 oz mushrooms, finely chopped 🧅 1/2 yellow onion, diced 🧄

i've always loved tantanmen but udon is my favorite noodle of all time, so i combined them into one pot and i'm never going back full recipe on my substack, link in bio 🤍 Tantanmen Udon Nabe (serves 2-3) 🥩 3/4 lb ground pork 🛢️ 1 tbsp neutral oil 🫚 1 tbsp minced ginger 🧄 3 clove

full recipe on my Substack, link in bio 🍜 one pan miso butter udon with shiitake mushrooms (3 servings, 15 min) ingredients: 🍜 3 packs frozen or vacuum-sealed udon 🧈 3 tbsp butter 🧄 4-5 cloves garlic, minced 🍄 1.5 cups shiitake mushrooms, sliced 🥣 3 tbsp white miso paste 🥢 1.5 tbsp soy