From the cuisine atlas
East Asian cuisine
East Asian cooking often balances rice or noodles with soy, fermented sauces, broths, vegetables, seafood, and quick high-heat cooking.
1,741 recipesDishes to discover
Page 39 of 73
Dashimaki Tamago (Japanese Rolled Omelette)
Side
Daikon Salad with Pickled Plum Dressing
Salad
Daigaku Imo (Japanese Candied Sweet Potatoes)
Dessert
Curry Udon
Dinner
Curry Udon (with leftover Japanese curry)
Dinner
Daifuku mochi 大福餅
Dessert, Snack
Curry Udon カレーうどん
Dinner
Curry Pork Stir-Fry with Capsicum
Main, Side
Curry Ramen
Dinner
Cucumber and Wakame Seaweed Sunomono
Side
Curry Flavor Age Gyoza (Deep-Fried)
Appetizer
Curry Bread カレーパン
Bread, Snack
Cucumber Tsukemono with Ginger (Japanese Pickled Cucumber)
Snack
Crunchy Lotus Roots Sautéed in Dashi Butter
Side, Snack
Creamy Red Bean Popsicles あずきバー
Dessert
Crispy Chicken Karaage
Side
Crumbed Pork Tenderloin Medallion with Miso Sauce
Dinner
Cream Stew Recipe
Soup
Crab Cream Croquette (Kani Kurimu Korokke)
Dinner
Crab and Cucumber Salad with Sweet Vinegar Dressing (Amazu)
Salad
Cold Cucumber Miso Soup (Kyūri no hiyajiru)
Side
Corn Mayo Udon (5 Minutes!)
Dinner