Category: Asian/Fusion

Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

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Tofu and Tomato Salad, Umami Black Vinegar Dressing

Tofu and Tomato Salad, Umami Black Vinegar Dressing

Tofu and Tomato Salad
Cucumber, Red Onion
Umami Black Vinegar Dressing

This Umami Black Vinegar Dressing is a savory, tangy, and lightly spicy marinade that brings big flavor with minimal fuss. Tamari and fish sauce create layers of umami, while black vinegar lends a mellow tartness. Toasted sesame oil brings nutty warmth, chili oil a touch of fire, and sugar a subtle sweetness, with fresh garlic adding savory base notes that tie it all together. Perfect for salads, cold noodles, dumplings, and more.

Tofu and Tomato Salad Recipe

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Salmon Crudo, Smoked Soy

Salmon Crudo, Smoked Soy

Salmon Crudo, Avocado, Jalapeño
Smoked Soy, Olive Oil, Lemon Juice, Microgreens

This simple yet sublime salmon crudo dish hits all the notes. Pristine raw wild Alaska sockeye is shingled with creamy avocado slices and spicy jalapeño then drizzled with smoked soy sauce, fruity olive oil, and a squeeze of lemon juice. Just a touch of flaky sea salt and a scatter of vibrant peppery microgreens complete the dish.

But it’s really the smoked soy that pushes this dish over the top — unexpected and distinctive. A few drops of all-natural hickory liquid smoke transforms plain soy sauce into something magical.

Seasoned sushi rice is served on the side, great for dipping in the intoxicating sauce and pairing with bites of salmon.

Cold sake makes a crisp and refreshing accompaniment to the salmon crudo’s bright, clean flavors of citrus, soy, and olive oil. The chilled sake mirrors that cool, clean mouthfeel, keeping the palate refreshed instead of weighing it down.

Salmon Crudo, Smoked Soy

Salmon Crudo Recipe

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Korean Meatloaf Burgers

Korean Meatloaf Burger

Korean Meatloaf Burgers
Kimchi, Cheddar, Fried Egg, Mayo

These Korean Meatloaf Burgers transform classic comfort food with a bold, spicy twist inspired by Bobby Flay’s Korean-Style Meatloaf. Made with a tender, deeply savory mix of ground beef, pork, and veal — a butcher’s blend that stays moist and full of flavor — each bite delivers succulent richness and layered depth.

What really sets this meatloaf apart is the punch of Korean ingredients gochujang (Korean chili paste) and gochugaru (Korean chili flakes). They add just the right balance of sweet heat, balanced fruitiness, and slight smokiness. Soy sauce, fish sauce, toasted sesame oil, ginger, and garlic add a deep umami and savoriness.

Glazed with a sweet-spicy sauce that caramelizes beautifully in the oven, the meatloaf is delicious on its own — but piled onto a soft toasted brioche bun with tangy kimchi, sharp melty cheddar, and a fried egg, it transforms into an unforgettable burger that’s messy in all the best ways.

Make the whole loaf ahead of time, then stack up these burgers the next day for comfort food with a spicy Korean twist at its tastiest.

Korean Meatloaf Burgers

Korean Meatloaf Recipe

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Mongolian Beef

Mongolian Beef

Mongolian Beef:
A Chinese-American Classic
with Taiwanese Roots

Mongolian Beef is a classic of Chinese-American takeout — thin slices of beef stir-fried until tender, then coated in a savory soy-based sauce that clings to every bite. Fresh scallions add a mild pungency, weaving a gentle onion bite through the rich sauce. The sauce itself balances salty, garlicky, and gingery depth with a touch of sweetness, creating that signature glossy glaze.

Despite its name, Mongolian Beef has no connection to Mongolia. It was born in Taipei in the 1950s, when “Mongolian barbecue” was invented as a catchy, exotic-sounding style of stir-fry cooked on large griddles. The dish itself is simple, approachable, and endlessly satisfying — the kind of quick wok dinner that’s even better made at home than it is in a takeout box.

Mongolian Beef Recipe

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