Fresh produceGenerated visual referencedaun jeruk
Makrut lime leaf
citrus perfume through the long cook
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Ingredient field guide
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206 guides · showing 145-180
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Fresh produceGenerated visual referencedaun jeruk
citrus perfume through the long cook
Fresh produceGenerated visual referencedaun jeruk purut
intense citrus perfume in hair-fine shreds
Meat or seafoodGenerated visual referencebuntut sapi berdaging
collagen-rich meat and the foundation of the clear stock
Meat or seafoodGenerated visual referenceiga sapi bertulang dan berdaging
collagen-rich ribs that become tender yet survive a brief fry
Meat or seafoodGenerated visual referencetulang leher babi berdaging
pork flavour and additional gelatin in the clear aspic stock
SaucesGenerated visual referencemirin
subtle sweetness and washoku seasoning
GarnishGenerated visual referencedaun mitsuba
delicate Japanese herb garnish added after steaming
Dry pantryGenerated visual referenceminyak goreng netral tahan panas
deep enough for full submersion and stable two-stage frying
GarnishGenerated visual referencelembar nori
dry ocean aroma placed last so it remains structured
Meat or seafoodGenerated visual referenceudang kecil kupas tanpa urat
traditional seafood filling added late so it stays tender
Dry pantryGenerated visual referencekertas roti berlubang · daun sawi putih
prevents sticking while leaving steam paths open
Meat or seafoodGenerated visual referencetulang leher · punggung babi dan tulang paha babi yang dibelah
meaty collagen and split marrow structure for the emulsified paitan
Fresh produceGenerated visual referencekentang
warm starchy anchor under the sauce
Dry pantryGenerated visual referencesup miso siap saji · opsional
traditional warm soup alongside a tonkatsu teishoku
Fresh produceGenerated visual referencecabai rawit merah
clean sharp heat in fine visible rings
Fresh produceGenerated visual referencecabai merah keriting dan cabai rawit
forms the fresh, adjustable heat of the separate sambal
SaucesGenerated visual referencecuka anggur merah
small final lift that keeps the reduced jus from tasting heavy
Dry pantryGenerated visual referenceketupat · lontong
starchy side for sauce
GarnishGenerated visual referencenasi · timun · tomat · sambal · dan jeruk limau
plain rice and fresh acidity balance the dark glossy ribs
Dry pantryGenerated visual referencekaldu sapi pekat tanpa garam
gelatinous body for a naturally glossy Madeira jus
Fresh produceGenerated visual referencetomat matang
fresh acidity and colour added for only the final minutes
Dry pantryGenerated visual referencegula batu
rounds tomato acidity without turning the braise into a sweet sauce
SaucesGenerated visual referencesake · dibagi
16 ml in tare and 60 ml in the pork belly braise
Dry pantryGenerated visual referencekaldu sapi rendah garam
supplies savour and gelatin without making the reduction prematurely salty
ChilledGenerated visual referencetelur asin
salty rich side
ChilledGenerated visual referencemenma berbumbu
fermented bamboo-shoot savour and crunch
SaucesGenerated visual referenceanggur Shaoxing · dibagi
15 ml perfumes stock and 22 ml rounds the pork filling
Fresh produceGenerated visual referencetauge pendek
fresh crunch beside dark broth
SaucesGenerated visual referenceterasi
deep savoury aroma
Meat or seafoodGenerated visual referencepotongan tengah fillet salmon berkulit
even fatty portions whose skin becomes the plate's main crisp texture
Meat or seafoodGenerated visual referencefillet salmon dengan kulit
rich fish with a skin that becomes the main crisp texture
Meat or seafoodGenerated visual referencelembar perut babi tanpa kulit
rolls into a cold-sliceable chashu cylinder with alternating meat and fat
Fresh produceGenerated visual referencelemon kecil
zest perfumes the sauce and juice cuts richness
Meat or seafoodGenerated visual referenceayam utuh kecil · potong 8
skin-on bone-in pieces stay juicy through ungkep and a brief fry
GarnishGenerated visual referencedaun bawang dan daun seledri
fresh green lift at the end of the soup
Dry pantryGenerated visual referencenasi putih
serving base for the dark broth