New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
Crispy Crab Rangoons with Cranberry Chutney
By Ming Tsai, Author, Simply Ming: Easy Techniques
for East-Meets-West Meals
Makes 10-12 rangoons
2 red onions, cut into 1/2 inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
1 pound picked, fresh, lump crab meat (snow or blue is
best)
By Ming Tsai, Author, Simply Ming: Easy Techniques
for East-Meets-West Meals
Makes 10-12 rangoons
2 red onions, cut into 1/2 inch dice
2 tablespoons minced lemongrass, white part only
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
1 pound picked, fresh, lump crab meat (snow or blue is
best)
1/4 pound cream cheese, softened
3 tablespoons chopped chives, save 1 tablespoon for garnish
1 package thin square wonton skins, defrosted
1 egg mixed with 2 tablespoons water
Canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
1. First, make the cranberry chutney: In a sauté pan coated lightly with oil over high heat, sauté the onions
and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and
check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75
percent or until liquid is absorbed. Check again for seasoning and allow to cool to room temperature.
2. To make the rangoons: In a large bowl, combine the crab, cream cheese, 1 cup of cranberry chutney and
chives. Season with kosher salt and freshly ground black pepper and check for flavor. Lay out 4 to 6
wonton skins, lightly brush the edges with egg wash and place about 1 tablespoon of the crab mixture in the
middle of the wonton skin. Top with second skin and press firmly to seal. This is very important so the
rangoons do not burst and leak. Repeat until the filling is gone.
3.Preheat a large sauté pan coated with 1⁄4-inch of oil over medium-high heat. Add as many rangoons as the
pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown.
Transfer rangoons to a paper towel-lined plate. Garnish rangoons with chives and serve with extra cranberry
chutney for dipping.
3 tablespoons chopped chives, save 1 tablespoon for garnish
1 package thin square wonton skins, defrosted
1 egg mixed with 2 tablespoons water
Canola oil for cooking
Kosher salt and freshly ground black pepper, to taste
1. First, make the cranberry chutney: In a sauté pan coated lightly with oil over high heat, sauté the onions
and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and
check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75
percent or until liquid is absorbed. Check again for seasoning and allow to cool to room temperature.
2. To make the rangoons: In a large bowl, combine the crab, cream cheese, 1 cup of cranberry chutney and
chives. Season with kosher salt and freshly ground black pepper and check for flavor. Lay out 4 to 6
wonton skins, lightly brush the edges with egg wash and place about 1 tablespoon of the crab mixture in the
middle of the wonton skin. Top with second skin and press firmly to seal. This is very important so the
rangoons do not burst and leak. Repeat until the filling is gone.
3.Preheat a large sauté pan coated with 1⁄4-inch of oil over medium-high heat. Add as many rangoons as the
pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown.
Transfer rangoons to a paper towel-lined plate. Garnish rangoons with chives and serve with extra cranberry
chutney for dipping.
Beef Udon
By Harris Salat, The Japanese Food
Report and The Japanese Grill
This incredibly delicious beef udon (niku
udon) — noodles in broth topped with beef
— is a hugely popular dish in Japan. The
beef in the recipe, which is simmered with
onions that turn incredibly delectable and
sweet, also goes great with somen noodles,
plus you can use any leftover meat as a
topping for steamed rice (niku don). Add a
raw or poached egg to the broth, if you’d like,
for more richness. Preparing this dish is super
easy and fast, as you’ll see below. I
By Harris Salat, The Japanese Food
Report and The Japanese Grill
This incredibly delicious beef udon (niku
udon) — noodles in broth topped with beef
— is a hugely popular dish in Japan. The
beef in the recipe, which is simmered with
onions that turn incredibly delectable and
sweet, also goes great with somen noodles,
plus you can use any leftover meat as a
topping for steamed rice (niku don). Add a
raw or poached egg to the broth, if you’d like,
for more richness. Preparing this dish is super
easy and fast, as you’ll see below. I
used beautifully marbled sukiyaki beef I found at my local Japanese market, but other cuts of shaved steak
work great, too.
For four servings:
For the broth
2 1/2 cups dashi
1/4 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt
For the beef
300 grams shaved beef (about 2/3 pounds), sliced into bite-sized strips
1 medium onion (about 200 grams or 1/2 pound), thinly sliced lengthwise
1/2 cup water
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sugar
For the udon noodles
4 bricks fresh-frozen udon or equivalent dry udon
shichimi togarashi, to taste
To prepare the broth, combine the dashi, soy sauce, mirin and salt in a medium saucepan and bring to a boil
over high heat. As soon as the liquid boils, remove from heat and set aside.
To prepare the beef, add the beef, onion, water, sake, soy sauce and sugar to a medium saucepan and bring
to a boil over high heat. When the liquid boils, reduce the heat to medium-low and simmer uncovered for
about 10 minutes, or until the beef and onions are tender and most of the liquid evaporates (you want a
little liquid left).
Prepare the udon noodles following package instructions. While the udon cooks, reheat the broth as
necessary.
To assemble, add noodles to a bowl, top with the beef, and pour in the broth. Accent with shichimi
togarashi. Serve immediately.
work great, too.
For four servings:
For the broth
2 1/2 cups dashi
1/4 cup soy sauce
2 tablespoons mirin
1/2 teaspoon salt
For the beef
300 grams shaved beef (about 2/3 pounds), sliced into bite-sized strips
1 medium onion (about 200 grams or 1/2 pound), thinly sliced lengthwise
1/2 cup water
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sugar
For the udon noodles
4 bricks fresh-frozen udon or equivalent dry udon
shichimi togarashi, to taste
To prepare the broth, combine the dashi, soy sauce, mirin and salt in a medium saucepan and bring to a boil
over high heat. As soon as the liquid boils, remove from heat and set aside.
To prepare the beef, add the beef, onion, water, sake, soy sauce and sugar to a medium saucepan and bring
to a boil over high heat. When the liquid boils, reduce the heat to medium-low and simmer uncovered for
about 10 minutes, or until the beef and onions are tender and most of the liquid evaporates (you want a
little liquid left).
Prepare the udon noodles following package instructions. While the udon cooks, reheat the broth as
necessary.
To assemble, add noodles to a bowl, top with the beef, and pour in the broth. Accent with shichimi
togarashi. Serve immediately.