8 recipes to add an Asian accent to your menu
8 recipes to add an Asian accent to your menu
Sep 10, 2015

America’s fondness for Asian ingredients results in creative dishes that cross cultural boundaries — and keep customers coming back for more. These salads, wraps, entrees and side dishes show you how.

Poppy Seed, Pear and Cabbage Slaw
Sep 10, 2015
Photo: USA PearsYield: 12 servings. 1½ lb. green cabbage, finely shredded 3 oz. red cabbage, finely shredded 9 oz. Bosc pears, thinly sliced or julienned Dressing: ¼ cup mayonnaise ¼ cup cider vinegar 2 Tbsp. granulated sugar 1 tsp. p...
Asian Pear Korean BBQ Salad
Asian Pear Korean BBQ Salad
Sep 10, 2015
Yield: 12 servings...
Seared Tuna and Soba Noodles
Seared Tuna and Soba Noodles
Sep 10, 2015
From: Executive chef Sergio Romero, Punch Bowl Social, Denver. Yield: 4 servings...
Lemon Kimchi with Korean Red Chili Sauce and Charred Scallions
Sep 10, 2015
Photo: Sunkist FoodserviceFrom: Chef Robert Dahni. Yield: 30 servings. Lemon Kimchi: 1 lb. lemons, sliced 1/8”, no seeds 1 lb. Napa cabbage, cut into 1” squares 3 oz. kosher salt or sea salt 2 Tbsp. Korean coarse red pepper powder 2 Tbsp...
Fuji Apple Shoyu Ramen
Sep 10, 2015
Photo: US ApplesFrom: Chef Jason Dorweiler, UniDeli, Minneapolis. Yield: 50 servings. Ramen Stock: as needed, pork bones (split hocks, split femur, quartered trotters, 1 head, if available) as needed, chicken bones (feet, backs, wing tips) ...
Korean Potato Salad
Korean Potato Salad
Sep 10, 2015
From: The Good Fork, Brooklyn, NY. Yield: 8 servings...
Ahi Tuna Tataki
Sep 10, 2015
Photo: ViewHouseFrom: Chef Jose Guerrero, View House, Denver. Yield: 1 serving. 4 oz. sesame-crusted tuna ¼ avocado 1 oz. sweet soy 2 oz. heirloom tomato & cucumber salad ½ oz. sesame soy vinaigrette, prepared 12 kaiware sprouts (sprouted...
Chicken Lettuce Wraps with Cilantro Lime Sauce
Chicken Lettuce Wraps with Cilantro Lime Sauce
Sep 10, 2015
From: Chef Isabel Cruz, Isabel’s Cantina, San Diego. Yield: varies...
Ribeye Pinenut Miso
Sep 10, 2015
Photo: Michael PisarriFrom Executive Chef Alex Q. Becker, Kuro Japanese Craft Kitchen, Seminole Hard Rock Hotel & Casino, Hollywood, FL. Yield: 1 serving. 6 oz. ribeye steak 3 oz. miso 1 oz. sake 1 oz. mirin 1 oz. sugar 1 oz. pinenuts, pu...
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