Braised

Simmered down until the sauce clings and the flavors intensify, these braised recipes deliver deep, satisfying richness.
From Korea’s braised lotus root side dish and spicy braised chicken, to Japan’s nikujaga and miso-simmered mackerel,
and boldly seasoned Chinese-style dishes as interpreted in Japan and Korea, like mapo tofu and dongpo pork—
each dish transforms vegetables, fish, or meats into a deeply flavorful main or side.