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Mamie Nishide

  • Magazine

    How to Make Japanese-Style Fried Chicken

    Learn the secrets to this juicy, tender favorite.

  • Recipe

    Chicken Nanban with Sweet-and-Sour Tare & Tartar Sauce

    While most styles of Japanese fried chicken are double-fried, this version (nanban translates to foreign, referring to a Portuguese-Spanish influence) is coated in an egg batter, fried once, and then…

  • Recipe

    Tatsutaage (Japanese Marinated and Fried Chicken)

    This style of fried chicken is served without a dipping sauce because of its richly flavored marinade. Swap tamari for soy sauce to make it gluten-free.

  • Recipe

    Nagoya-Style Fried Chicken (Tebasaki)

    These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. Nagoya, a city…

  • Recipe

    Karaage (Japanese Fried Chicken Thighs) with Yurinchi Tare

    This dish uses boneless skin-on chicken thighs. Debone the chicken yourself or ask your butcher to do it. The salty, slightly sweet tare sauce is the perfect accompaniment to the…

  • Recipe

    Chashu Ramen

    The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…

  • Recipe

    Homemade Ramen Noodles

    Though you can make ramen with either fresh or dried noodles, the fresh ones add a distinctive tang, chewy-firm texture, and lovely golden hue. If you have the time and inclination,…

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