East Asian Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes of East Asian culinary traditions, including Chinese red-braised pork, Japanese nikujaga, and Korean braised short ribs, built on the region's soy-, sugar- and aromatic-based braising liquids. The grouping reflects the region's own slow, moist-heat cooking tradition rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.