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	<title>Rasa Malaysia &#187; Sponsorship</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>15-Minute Soba Noodle Soup</title>
		<link>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/</link>
		<comments>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/#comments</comments>
		<pubDate>Mon, 21 Jan 2013 14:31:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Soba]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20772</guid>
		<description><![CDATA[I love all sorts of noodles but if I have to choose one of my favorite noodles, it would probably be Japanese soba, or buckwheat noodles. There are many reasons why I love soba: the slippery and smooth texture and the subtle taste of the buckwheat flour. Served cold as zaru soba (cold soba) or hot with a broth, soba never fails to satisfy my palate. Another thing that I love about soba is the convenience of preparing the noodles. Soba usually comes in individual serving bundles, so there is no prep work of measuring, soaking, and rinsing involved. All I have to do is peel off the paper wrapper that binds the noodles together, and off they go into a pot of boiling water, and in a few minutes, the soba noodles are ready to be served. On warm summer days, I love a serving of cold soba with dipping sauce, which is simple yet utterly delicious. On cold winter days when I need some warmth, I adore a steaming hot bowl of soba noodle soup with all the trimmings: vegetables, mushrooms, shrimp, and topped with some seaweed strips and a generous dash of togarashi, or Japanese spices. This is my 15-minute soba noodle soup recipe, ones that I have made over and over again, but never fails to delight me. This is also a perfect lunch dish for busy mothers or work-from-home professionals. Making a healthy, nutritious, and no-fuss quick lunch is possible with multi-tasking. While you boil the soba noodles, you can prepare the broth using instant Mizkan (Bonito Flavored) Soup Base, which is a magical condiment that everyone should have in the kitchen. Add the ingredients you have  in the fridge, and when the noodles are done, scoop them out, drain, and ladle the broth over....<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/soba_noodles_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/15-minute-soba-noodle-soup-recipe/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Tebasaki (Nagoya Fried Chicken Wings)</title>
		<link>http://rasamalaysia.com/tebasaki-recipe/</link>
		<comments>http://rasamalaysia.com/tebasaki-recipe/#comments</comments>
		<pubDate>Wed, 28 Nov 2012 20:25:38 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken Wings]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20731</guid>
		<description><![CDATA[As a Japanese food lover, I am very lucky that I live in southern California. Many famed Japanese restaurants and chains hailed from Japan can be found in the Greater Los Angeles area. One of my favorite Japanese restaurants is Furaibo (風来坊), which is originated from the city of Nagoya in Japan. Furaibo is famous for its delicious and utterly addictive Nagoya-style tebasaki, or seasoned fried chicken wings which is a specialty food of the Nagoya region. I have had some great chicken wings, but the tebasaki served at Furaibo is a class of its own. The wings are lightly coated with flour and deep-fried. The surface of the wings are extremely crispy, dry, crackly, and lightly dusted with their secret dry seasonings. A bite into the chicken wing reveals the deep flavors of the glaze—savory, slightly sweet, and oozes umami. Furaibo Nagoya-style tebasaki are simply irresistible. After eating at Furaibo almost every week, I have finally decided to attempt the tebasaki recipe at home. I did a quick search and found a tebasaki recipe from Nagoya International Center. Based on the recipe and with my wild guesses, I developed my own tebasaki recipe. The verdict: my recipe is good and close to the taste I was trying to achieve. The texture of the chicken was almost spot-on as I deep-fried the wings twice at 300 degree Fahrenheit and then at 375 degree to crisp up the skin. For the glaze, I added a little extra umami by adding Mizkan Bonito Flavor Soup Base to the recipe. I also decided to present the tebasaki in a bento box, with steamed rice speckled with black sesame seeds, tamagoyaki (Japanese rolled omelet), and salad. If you are curious about tebasaki and its taste, you should definitely try out my recipe. It is very important that you buy...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tebasaki_hp.jpg"/></div>]]></description>
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		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Gyudon (Japanese Beef Bowl)</title>
		<link>http://rasamalaysia.com/gyudon-recipe/</link>
		<comments>http://rasamalaysia.com/gyudon-recipe/#comments</comments>
		<pubDate>Wed, 31 Oct 2012 16:39:22 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=20223</guid>
		<description><![CDATA[When I was a poor college student, one of my favorite places to eat is Yoshinoya, the Japanese fast-food chain specializing in rice bowls, or donburi. If you have tried Yoshinoya, you will know that gyudon, or simmered beef with onion served on top of a bowl of warm steamed rice is their signature dish. As a starving student, gyudon was my perfect meal and I enjoyed eating it. The beef bowl has pretty much launched the Yoshinoya restaurant empire, now with over 1,400 locations in Japan and the world! Gyudon (牛丼) is a popular dish in Japan. Packed in bento boxes, disposable styrofoam bowl or plastic boxes, gyudon can be can be found pretty much anywhere in Japan: train stations, food section at supermarkets, or local convenient stores such as 7-Eleven. It&#8217;s also a homey dish that many Japanese home cooks prepare at home. The reason is simple: gyudon is delicious and makes a filling meal. The cooking method of gyudon is very similar to sukiyaki donburi, a recipe that I have shared a couple of months ago. With gyudon, it&#8217;s actually easier, with easy-to-find everyday ingredients, but the taste is equally tantalizing. When I first started learning about Japanese cooking, my Japanese friend told me that there are four key ingredients in Japanese cuisine: soy sauce, mirin, sake, and dashi (bonito and kelp stock). She also told me to get a good dashi-based soy sauce or soup base. She said that once I have mastered the harmony of these four key ingredients, I would have mastered basic Japanese recipes. She is absolutely right. Nowsdays, I never run out of my Mizkan Honteri Mirin and Mizkan (Bonito Flavored) Soup Base. I find gyudon especially hearty and satisfying during the cold fall/winter months. Make a big batch of steamed rice...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/gyudon_hp.jpg"/></div>]]></description>
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		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Oyakodon (Japanese Chicken and Egg Rice)</title>
		<link>http://rasamalaysia.com/oyakodon-recipe/</link>
		<comments>http://rasamalaysia.com/oyakodon-recipe/#comments</comments>
		<pubDate>Thu, 27 Sep 2012 16:38:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19357</guid>
		<description><![CDATA[As I mentioned in the Sukiyaki Donburi post, other than bento, rice bowls are very popular in Japan. Rice bowls are called donburi in Japanese. Donburi is basically a one-meal dish where the rice and the side dish—consisting of either meat, fish, eggs, and/or vegetables—are served together in one big rice bowl as a complete meal. With the right recipe and combination, donburi is guaranteed to please as it&#8217;s delicious, convenient, and gratifying. In addition, there are endless variations of donburi that one can make to suit the palate. One of the most popular and common donburi is oyakodon, or chicken and egg rice. In Japanese, oyakodon or 親子丼 literally means parent and child bowl. I don&#8217;t know the origins of the name, but I can tell you that the combination of chicken and eggs on top of rice is utterly delightful. Egg is an important ingredient in donburi. It&#8217;s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish that everyone loves. Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook. I can&#8217;t even begin to tell...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/oyakodon_hp.JPG"/></div>]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Sukiyaki Donburi</title>
		<link>http://rasamalaysia.com/sukiyaki-donburi/</link>
		<comments>http://rasamalaysia.com/sukiyaki-donburi/#comments</comments>
		<pubDate>Sun, 26 Aug 2012 17:37:33 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=18030</guid>
		<description><![CDATA[Other than bentos, rice bowls are very popular in Japan. Japanese fast food chains such as Yoshinoya and many curry house restaurants offer simple and delicious rice bowls such as beef bowl, curry rice bowls, chicken and egg rice bowls, etc. Known as donburi in Japanese, these rice bowls are very popular especially for the working professionals. As I mentioned in my earlier post, I have always been fascinated by this particular food culture in Japan. Every corner you turn, you will see bento and rice bowls signboards, all touting their signature dishes and endless choices. I am a huge fan of Japanese donburi, especially rice bowls topped with savory simmered dish, for example: sukiyaki donburi. Sukiyaki is a traditional Japanese nabemono (hot pot) dish, where various types of ingredients such as meat, tofu, vegetables, mushrooms, noodles are simmered in a savory broth, and the foods are shared communal style. Sukiyaki is a special-occasion dish, mostly prepared to mark a celebration, when everyone sits around a table, have great conversations while enjoying the food. Sukiyaki Donburi is basically the &#8220;fast food&#8221; version, where the dish is served on top of steamed white rice, in a big rice bowl. Even though the traditional Sukiyaki is a fall/winter dish, sukiyaki donburi is an everyday dish that anyone can enjoy throughout the year. You don&#8217;t need a birthday, graduation, anniversary to have sukiyaki. Who wouldn&#8217;t want to eat a rice bowl topped with savory and sweet simmered beef, vegetables, mushrooms, tofu, and noodles? I personally would want to eat it every day! Making sukiyaki donburi is actually very quick and easy. You can prepare the dish in about 30 minutes. The best thing about this recipe is that you can pack the leftover into a bento the next day (the flavor develops overnight...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/sukiyaki_donburi_hp.jpg"/></div>]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Shrimp Tempura Bento</title>
		<link>http://rasamalaysia.com/shrimp-tempura-bento/</link>
		<comments>http://rasamalaysia.com/shrimp-tempura-bento/#comments</comments>
		<pubDate>Fri, 03 Aug 2012 06:22:21 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=17111</guid>
		<description><![CDATA[Tempura—the crispy, deep-fried seafood/vegetable is a popular Japanese recipe that everyone loves. If you think about Japanese food, especially the ones commonly served in the US, tempura is probably one of the top three items that springs to the mind. I love a good serving of tempura, dipped in the light yet flavorful tempura dipping sauce. I can&#8217;t think of anyone who doesn&#8217;t like tempura. Even though tempura is an iconic Japanese food, it originated from Portugal. Just like some other popular Japanese dishes, the talented Japanese chefs and home cooks had perfected the original recipes and make them uniquely Japanese. That&#8217;s the main reason I love Japanese cooking: the dedication to continue improving and refining its cuisine and make it better, even though some recipes are not native Japanese. While you can get shrimp tempura at many Japanese restaurant, it&#8217;s a dish that&#8217;s easy enough to make at home, with a few store-bought ingredients. For example: this gorgeous looking shrimp tempura bento takes about 40 minutes to make, including the assembling time. A perfect tempura should be crispy with a yellowish/golden, lacy exterior. My Japanese cooking sensei (teacher) and my friend Chef Robert Danhi taught me many precious cooking tips and techniques about making restaurant-quality tempura, which I will share with you below. Tips and Tricks of Making Tempura: A great tempura lies in the batter, which should produce crispy, airy, light, and non-greasy tempura. Ice cold water and ice cubes are very important ingredients to the batter, and the deep-frying technique and the oil temperature are key to achieving the crispy lacy effect. A little baking powder also makes the batter crispier. The batter should be made just before the deep-frying. When making the batter, use a pair of chopsticks to stir the batter. Do not over-stir it...<br /><br /><div><img src="/images/homepage/tempura_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Japanese Fried Chicken Bento</title>
		<link>http://rasamalaysia.com/japanese-fried-chicken-bento/</link>
		<comments>http://rasamalaysia.com/japanese-fried-chicken-bento/#comments</comments>
		<pubDate>Fri, 06 Jul 2012 06:04:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Bento]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16885</guid>
		<description><![CDATA[One of my favorite bento is chicken karaage, or Japanese fried chicken bento. In the United States, chicken kaarage is also referred to as sesame fried chicken in many Japanese restaurants. Other than chicken teriyaki, chicken karaage is probably one of the most popular combinations when it comes to Japanese bento. If you have had Japanese food or lunch box, I am sure you have tried the crispy and flavorful Japanese fried chicken. I simply can&#8217;t resist the good taste. Making restaurant-style bento is actually easier than you think, and the whole process of assembling the different dishes into the bento box is actually quite fun. When I started making bento at home, I got myself a 5-compartment bento box, which is widely used in many Japanese restaurants. Please take note that there are a wide variety of bento boxes available: plastic, wood, lacquer ware, 2-tier, single compartment, 2 compartments, up to 7 or 8 compartments, and the list goes on. When it comes to choosing the size and type of bento box, it&#8217;s really a personal preference and what works best for you and your needs. If you are a working professional, you should probably start with a simple 2 to 3-compartment bento box. Everyone can make a bento of your choice. If you are a beginner, here are some pointers for packing mouthwatering bento: Use short-grain rice for the steamed rice and always cook the rice ahead of time to allow for cooling before assembling. Sprinkle some black sesame seeds on top of the steamed rice to enhance the presentation. You can also add some green peas to the rice. The key to a great bento is to make plain looking food looks interesting and hence pleasing to both the eyes and taste buds. Sauces such as dipping...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/karaage_bento_hp.JPG"/></div>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Japanese Bento and Takeout</title>
		<link>http://rasamalaysia.com/japanese-bento-and-takeout/</link>
		<comments>http://rasamalaysia.com/japanese-bento-and-takeout/#comments</comments>
		<pubDate>Thu, 28 Jun 2012 21:14:23 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Mizkan]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=16470</guid>
		<description><![CDATA[Shrimp Tempura and Salmon Teriyaki Bento . In my previous life as a business development professional, I traveled extensively to the Asia Pacific region and made frequent trips to Japan. As a food lover with a penchant for Japanese cuisine, I was always thrilled to visit Japan. As I was there for business trips, I would always work at the company&#8217;s Japanese headquarters in Tokyo, and had the opportunity to experience the working life of the Japanese people. My colleagues would take me on &#8220;cultural immersion&#8221; tours such as taking the bullet train, buying bento boxes (called ebiken or eki bento) at the train station, having immaculate Makunouchi bento (formal bento meal) during lunch meetings, and late night karaoke. The part that mesmerized me the most about my experiences was the Japanese bento and takeout culture. Everywhere you turn, you can&#8217;t miss bento boxes, be it at the train stations, supermarkets, convenient stores, in the office, at the park, or at school. Bento is an integral part of the Japanese food culture. (Ekiben at Train Station. Image Source: Google) . What is Bento? Bento, or o-bento (弁当), is a Japanese single-portion takeout meal, packed in traditional Japanese lacquer/plastic bento boxes with several compartments or simple disposable containers. Japanese bento is usually meant for lunch and the food ranges from simple rice dish with meat and vegetables, spectacular assortments of the best seasonal Japanese dishes, to kids bento (called kyaraben or charaben &#8220;character bento&#8221;) with various edible decorations and eye-candy arrangements, and more. Bento is a true art form of Japanese cuisine; I simply love all sorts of foods served in Japanese bento: Japanese fried chicken, teriyaki, salads, tamagoyaki (fried eggs), and the simmered side dishes. Now that I am a stay home mother, I miss those days when I traveled...<br /><br /><div><img src="/images/homepage/mizkan_products_hp.jpg"/></div>]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Kitchen Makeover</title>
		<link>http://rasamalaysia.com/kitchen-makeover/</link>
		<comments>http://rasamalaysia.com/kitchen-makeover/#comments</comments>
		<pubDate>Mon, 21 May 2012 17:46:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Sponsorship]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=15357</guid>
		<description><![CDATA[My family and I live in a pretty new home — a corner unit townhouse in the master-planned, suburban city of Irvine. It was a brand new home when we moved in at 2005. The house smelled like a new born baby, the fresh paint was spotless, the carpet was soft and plushy, and the kitchen was equipped with new standard appliances (no upgrades). Everything was almost perfect. Seven years later, with an enterprising home business (read: the Rasa Malaysia blog plus a cookbook), the house needed a makeover, or more adequately, my kitchen needed a makeover. What they say is right — most equipment needs maintenance, fine-tuning, or replacement after 5 years of heavy usage. I was no longer happy with my kitchen. Don&#8217;t get me wrong, it was still completely functional and efficient, but I was no longer satisfied with the performance of the appliances that I use heavily on a daily basis. The range no longer lived up to my expectations: thick and stubborn grease was filling up the vent, the paint work around the range was chipping off, the heat output was no longer ideal, and the oven delivers uneven roasts. My dishwasher also caused a couple of minor flooding incidents in the sink area. Since we are not moving to a new and bigger house anytime soon, I decided to have a kitchen makeover this spring, and replace my gas range and the dishwasher. It must have been my lucky star, but a casual email with my contact at KitchenAid earlier this year had pretty much changed my entire kitchen makeover plan. To support and enhance my cooking, baking and blogging experiences, KitchenAid would provide and install its major appliances to my home. I was thrilled beyond words when they told me that they would...<br /><br /><div><img src="/images/homepage/kitchen_hp.JPG"/></div>]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Steamed Fish with Ponzu</title>
		<link>http://rasamalaysia.com/steamed-fish-with-ponzu/</link>
		<comments>http://rasamalaysia.com/steamed-fish-with-ponzu/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 18:30:44 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sponsorship]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mizkan]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Ponzu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13349</guid>
		<description><![CDATA[Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I&#8217;m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it! Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (鱼) in Mandarin, and it sounds identical to another Chinese character 余, which means &#8220;abundance.&#8221; So fish is always served at Chinese homes, to signify a year full of wealth and fortune. While regular Chinese-style steamed fish is made with soy sauce, I&#8217;m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious! Try this steamed fish with ponzu recipe this Lunar New Year. I&#8217;m sure your family and guests will welcome a new twist to this classic recipe. (Click...<br /><br /><div><img src="/images/homepage/steamed_fish_ponzu_hp.jpg"/></div>]]></description>
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		<slash:comments>17</slash:comments>
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