Main course
22 viral, validated main course recipes — each tested by a named editor in a real kitchen.
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ナシゴレン・カンプン
Smoky, dark, ferociously aromatic. Cold day-old rice, ikan bilis, kicap manis, sambal. Twenty-five minutes on the loudest fire your stove allows.
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ワンパン・コチュジャン・チキン
Lacquered, spicy-sweet, with a tangle of charred cabbage and scallion at the bottom. Thirty minutes, one pan, dinner solved.
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カチョ・エ・ペペ
Three ingredients, four minutes, every variable on a knife edge. Tonnarelli, pecorino romano, and an obscene amount of fresh black pepper.
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ビリアタコス・コンソメ添え
Slow-braised beef cheek and short rib in a chile-rich consomé, pressed into corn tortillas with melty cheese, then crisped in the spiced fat. Served with a bowl of the consomé for dipping.
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バターチキン
Yogurt-marinated chicken cooked under a hot broiler for char, finished in a velvety tomato-cream gravy with cardamom, fenugreek, and a slick of butter at the end.
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親子丼
Chicken thigh and onion simmered in dashi-soy-mirin until tender, finished with just-set scrambled egg, spooned over hot short-grain rice. Fifteen minutes, deeply comforting.
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ガパオ・ムーサップ
Bangkok street stir-fry in five minutes: pounded chili and garlic, minced pork tossed with fish sauce, oyster sauce, sugar, and a final fistful of holy basil. Served over rice with a runny-yolk fried egg.
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麻婆豆腐
Numbing, hot, fragrant — má-là in technical balance. Silken tofu in a deep red gravy of doubanjiang, ground pork, and roasted Sichuan peppercorn. Twenty minutes from pantry to plate.
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鶏肉と塩漬けレモン、オリーブのタジン
Saffron-and-ginger-rubbed chicken braised slowly with preserved lemon, oil-cured olives, and a forest of coriander. The earthenware is optional — the technique is everything.
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ムジャダラ
Brown lentils and rice cooked in dark caramelized-onion oil, blanketed with a deep brown tangle of fried onions, finished with cumin and a lemon-yogurt drizzle. Eight ingredients, peasant origins, weeknight greatness.
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チキンアドボ（フィリピン）
The Philippines' national dish: chicken braised in soy sauce, vinegar, garlic, peppercorns, and bay until the meat falls off the bone and the sauce turns glossy and intense. Five pantry ingredients, almost no work.
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ナイジェリアのジョロフライス
West Africa's most-argued-over dish, done the Nigerian way: long-grain rice cooked in a deep, smoky blend of blended peppers, tomato, and onion until every grain is stained red and the bottom catches into prized smoky 'party rice'.
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ポークシュニッツェル
A pounded-thin pork cutlet in a shatteringly crisp, golden crumb that puffs and ripples away from the meat. The trick is dry crumbs, hot fat, and the gentle pan-swirl that makes the coating souffle.
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ロモ・サルタード（ペルー風牛肉炒め）
Peru's beloved chifa stir-fry: marinated beef strips seared hard in a screaming wok with red onion and tomato, deglazed with soy and vinegar, finished with cilantro — and served with both French fries AND rice. Criollo meets Cantonese.
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シェパーズパイ
The British comfort classic: savory minced lamb in a rich gravy with vegetables, blanketed in creamy mashed potato and baked until the peaks turn golden and crisp. Pure Sunday-night warmth.
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海南鶏飯（ハイナンチキンライス）
Silky poached chicken, rice cooked in the chicken's own fat and stock until fragrant, and a trio of sauces — ginger-scallion, chili, dark soy. Restrained, precise, and one of Southeast Asia's most beloved one-bird meals.
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チミチュリ・スカートステーキ
Argentina on a plate: a hard-seared, deeply charred skirt steak rested and sliced against the grain, drowned in a raw, garlicky, vinegar-sharp chimichurri. Fifteen minutes, one great steak, the sauce that makes it.
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ジャマイカン・ジャークチキン
Smoky, fiery, intensely aromatic: chicken marinated in a paste of Scotch bonnet, allspice (pimento), thyme, ginger, and scallion, then grilled low over wood until charred at the edges and falling-tender within.
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ドロ・ワット（エチオピア風チキンシチュー）
Ethiopia's national dish and the centerpiece of every celebration: chicken slow-simmered in a deep, brick-red sauce of caramelized onions and berbere, enriched with spiced niter kibbeh butter, with whole eggs nestled in. Served on injera, scooped by hand.
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ピエロギ・ルスキエ（ポーランドの餃子）
Poland's most beloved dumpling: tender hand-pinched dough wrapped around a filling of mashed potato and farmer's cheese, boiled then pan-fried in butter, and finished with golden caramelized onions. Comfort food worth the afternoon.
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ショットブッラル（スウェーデンのミートボール）
Small, tender meatballs of beef and pork bound with milk-soaked breadcrumbs and a hint of warm spice, pan-fried and folded into a silky cream gravy. Served with mash, lingonberry, and pickled cucumber — the Swedish Sunday plate.
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コシャリ（エジプトの国民食）
Egypt's beloved street-food national dish: a carb-on-carb marvel of rice, lentils, and macaroni layered with a spiced tomato sauce, a sharp garlic-vinegar daqqa, chickpeas, and a crown of crispy fried onions. Entirely vegan, endlessly comforting.