Yuki Tanaka

Reviews (48)

• Braised Chicken Chunks — Seriously Rice-Friendly红烧鸡块没朋友版，超级下饭

  Practical tip: keep the wok at a solid medium when you add the doubanjiang in step 5 — I went too hot once and the chilies turned bitter fast. For storage, this braise actually tastes better the next day; just reheat gently and add a splash of water to loosen the sauce. Scales fine for a double batch if your wok isn't tiny like mine in Chicago.

  Oct 24, 2026

• Scallion-Braised Chicken葱烧鸡

  Fifteen minutes to a sauce glossy enough for a bento topping — scallion oil wins everything.

  Oct 24, 2026

• Braised Chicken with Potatoes (Huang Men Ji)土豆焖鸡/黄焖鸡

  Use a wide, heavy pan so the chicken renders instead of steams, and keep the heat at medium-low for that first stir-fry stage — rushing it costs you flavor. Pour in boiling water, not cold, so the braise doesn't stall. Leftovers got better overnight; store the sauce with the rice separately if you can.

  Oct 23, 2026

• Tender Stir-Fried Beef Slices - A Simple, Quick Dish嫩炒牛肉片～～简单快手菜

  This is bento gold — I marinate a double batch on the weekend and portion it into the freezer, then it thaws in the fridge overnight and cooks before my kids' lunchboxes are packed. The cold marinating actually improves the texture, so make-ahead is not a compromise here.

  Oct 23, 2026

• Cola Chicken Wings可乐鸡翅

  Made these Sunday for bento prep and they held up beautifully — the glaze actually kept the wings from drying out after reheating. My daughter had them cold in her lunchbox Wednesday and reported they were 'still shiny.' They freeze fine too, though thaw them in the fridge or the glaze weeps a bit.

  Oct 23, 2026

• Cod and Tofu Stew100道家常菜之鳕鱼炖豆腐

  The final addition of white pepper and matsutake powder right before serving is the move here — it wakes up the whole broth the way a last drizzle of dashi does. Simmering the tofu for a full 20 minutes gives it that silky, almost custardy texture my kids actually finished.

  Oct 22, 2026

• Scallion-Perfumed Stir-Fried Beef葱香浓郁的葱爆牛肉

  Scallions cooked properly for once — sweet, not soggy. Rice beware.

  Oct 21, 2026

• Stir-Fried White Beech Mushrooms with Ham白玉菇炒火腿

  Made this for my bento trial run and the flavor was good, but mine turned out a bit watery even after blanching. Should I be drying the mushrooms on a towel before they hit the pan?

  Oct 20, 2026