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	<title>Rasa Malaysia &#187; Mirin</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>Asian-Brined Pork Chops</title>
		<link>http://rasamalaysia.com/asian-brined-pork-chops/</link>
		<comments>http://rasamalaysia.com/asian-brined-pork-chops/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 19:19:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Soy Sauce]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=22489</guid>
		<description><![CDATA[Once in a while, I have a sudden craving for pork chops (check out my Peking pork chop recipe) and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper. However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have &#8220;downsized&#8221; the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed. Last weekend, I thought I would try to make my own pork chops, but the thought of making Peking pork chop is a little overwhelming on a leisure Saturday. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food &#38; Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like this is sure to fire up my appetite. So I got myself some thick pieces of pork chops, thanks to the deprivation from the Taiwanese restaurant. After eight magic hours of soaking in the brine, we had these wonderful Asian-brined pork chops for our lunch. Sinking my teeth into the juicy pieces of pork chops, I reveled in the meatiness of the pig. It was a satisfying meal! If you like pork chops, try this and choose the thickness you like. (Click Page 2 for the Asian-Brined Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/03/Asian-Brined-Pork-Chop-slider.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/asian-brined-pork-chops/feed/</wfw:commentRss>
		<slash:comments>7</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>
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		<item>
		<title>Agedashi Tofu (揚げ出し豆腐)</title>
		<link>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/</link>
		<comments>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/#comments</comments>
		<pubDate>Mon, 17 May 2010 05:12:54 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Eating Light]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=7067</guid>
		<description><![CDATA[Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—&#8221;A Cook&#8217;s Journey to Japan&#8221; by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just couldn&#8217;t be better because I had some leftover tofu in the fridge and a bag of bonito flakes in the pantry. I discovered agedashi tofu only a few years when my friend came to visit. We took her to our favorite izakaya in Orange County and the first thing she ordered was agedashi tofu. I became an instant fan after the first bite as I love tofu and the sweet tentsuyu broth made of dashi, mirin, and soy sauce is just so flavorful&#8230; Anyway, here is the agedashi tofu recipe from &#8220;A Cook&#8217;s Journey To Japan.&#8221;  You can also get other popular Japanese recipes here. The pictures were shot with Canon 5D Mark II, the camera that I am using for my cookbook. (Click Page 2 for the Agedashi Tofu Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Chawanmushi Recipe (Japanese Steamed Egg Custard/茶碗蒸し)</title>
		<link>http://rasamalaysia.com/chawanmushi-recipe-japanese-steamed-egg/</link>
		<comments>http://rasamalaysia.com/chawanmushi-recipe-japanese-steamed-egg/#comments</comments>
		<pubDate>Sun, 23 Nov 2008 11:36:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/chawanmushi-recipe-japanese-steamed-egg-custard%e8%8c%b6%e7%a2%97%e8%92%b8%e3%81%97/</guid>
		<description><![CDATA[This is a special post to my readers who have requested for a chawanmushi recipe. Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants. From the name of this dish in Kanji 茶碗蒸, I believe chawanmushi is originally a Chinese dish, but has since been perfected by Japanese chefs. The Chinese version of steamed egg custard or 蒸水蛋 is a lot simpler, but not as tasty as chawanmushi, in my honest opinion. The reason is very simple: chawanmushi is loaded with treasures that are buried at the bottom of the steamed egg custard while the Chinese version is usually plain! Plus, the use of dashi stock and sake are great seasonings for an otherwise plain steamed egg taste. For my recipe, I used shrimp and chicken&#8211;two common ingredients for chawanmushi. Inspired by my favorite Japanese restaurant in Beverly Hills, I also added a bay scallop in each serving. I did it without gingko nuts but traditional chawanmushi recipe calls for them. All in all though, I love chawanmushi and made them two days in a row! It does take some techniques to make them picture perfect and silky smooth (which I am still learning), but am very pleased with the results. Other popular Japanese recipes on Rasa Malaysia: 1. Chicken Karaage (Sesame fried chicken) 2. Tamagoyaki (Japanese Rolled Omelet) 3. Steamed Asari (Manila) Clams 4. Spicy Miso Ramen 5. And more&#8230;. (Click Page 2 for the Chawanmushi Recipe)]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chawanmushi-recipe-japanese-steamed-egg/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Steamed Asari (Manila) Clam Recipe</title>
		<link>http://rasamalaysia.com/steamed-asari-manila-clam-recipe/</link>
		<comments>http://rasamalaysia.com/steamed-asari-manila-clam-recipe/#comments</comments>
		<pubDate>Sun, 14 Sep 2008 02:07:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Sake]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/steamed-asari-manila-clam-recipe/</guid>
		<description><![CDATA[A few nights ago, I met up with my friends at Izakaya by Katsu-Ya in LA. We ordered many delicious Japanese dishes, two servings of chilled sake and chatted our night away. We had such a wonderful time! One of the dishes we ordered was a Japanese izakaya classic—steamed asari (manila) clams with sake or asari no sakamushi, a personal favorite that I never miss out whenever I dine at izakaya. I came to know about Japanese izakaya about eight years ago when I first visited Tokyo. During the trip, I had numerous meals at this izakaya in a small alley right next to my hotel. Sitting on a tatami mat and dine from a low table in traditional Japanese style, my host introduced me to yakitori, steamed asari clams, chicken karaage, yakisoba, agedashi tofu and various mouthwatering Japanese small-plates. I was instantly lured by this very special and casual Japanese dining culture&#8211;one that comes complete with food, booze, and great social ambiance. I have been hooked ever since. If you haven&#8217;t been to a Japanese izakaya or the place you live has no such Japanese dining establishments, you can always make the popular izakaya dishes at home. This steamed asari clam recipe is very easy to make and requires only a few ingredients. The sake and mirin used in the recipe accentuate the natural briny flavor of the clams and the end result was so lip-smackingly good that I slurped the sake broth dry. Yum! This post also marks the start of a new &#8220;Japanese izakaya&#8221; series here on Rasa Malaysia. I am so excited and can&#8217;t wait to share with you the rest of the recipes. If you adore Japanese cuisine, you might also want to check out my previously published Japanese recipes, which include miso ramen, matcha...]]></description>
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		<slash:comments>15</slash:comments>
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		<item>
		<title>Nobu Black Cod with Miso Recipe</title>
		<link>http://rasamalaysia.com/recipe-black-cod-with-miso/</link>
		<comments>http://rasamalaysia.com/recipe-black-cod-with-miso/#comments</comments>
		<pubDate>Sat, 07 Apr 2007 23:17:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Sake]]></category>

		<guid isPermaLink="false">http://www.rasamalaysia.com/wordpress/nobu-black-cod-with-miso-recipe/</guid>
		<description><![CDATA[I love Japanese food, but not every kind of Japanese food. For most people in the United States, Japanese food means sushi, sashimi, teriyaki, and tempura. While I enjoy teriyaki and tempura quite a bit, I don&#8217;t like sushi and sashimi&#8230; I know, how can I not like sushi and sashimi? Well, for starters, I am painfully fussy, selective, and peculiar when it comes to eating. I love little edibles but I have yet to acquire the liking for sushi. And when it comes to eating raw, there are only two kinds of raw food I would eat: oysters and geoduck clams (raw fish is too mushy for my taste). Well, there you have it. I am impossible to please and am very inconsistent when it comes to food. Other than sushi and sashimi, I can pretty much acknowledge that I adore Japanese cooking&#8211;the light yet invigorating flavors and the delicate presentations. Japanese food is so refined, elegant and beautiful, just like this baked miso-marinated black cod&#8230; Made famous by Nobu Matsuhisa and one of Robert De Niro&#8217;s favorites, I fell in love with black cod with miso since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive. So, I bought Nobu: The Cookbook and slowly but surely make all my favorite Japanese dishes (click here for my baked scallops recipe). (Click Page 2 for the Nobu Black Cod with Miso Recipe)]]></description>
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		<slash:comments>121</slash:comments>
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