Saucy, Japanese udon noodles infused with traditional, Chinese hoisin sauce make for a delicious culinary masterpiece, embodying the spirit of Asian food in the United States today. “Asian fusion,” the combination of flavors and cooking styles of two or more Asian countries into a dish, was a popular fad of the 1990s — and now, like all things classic, it’s back.

Fusion cuisine has existed around the world for decades. It first occurred naturally as a result of cultural crossover from easily-accessible travel between foreign continents. However, fusion has not traditionally been recognized as a distinct cuisine style overseas like it is in America. On the global scale,  entirely new culinary categories have been established rather than being lumped into the sub-category of “Asian fusion.” For example, Japanese curry is inspired by various Indian gravies combined into one dish, while Peranakan cuisine — which marries Chinese, Malaysian and Indonesian cuisine — uses the specific aromatic spices and flavors of Indonesia with Chinese cooking techniques.

In most of the world, Asian cuisines are segmented into Central Asian, East Asian, West Asian, North Asian, South Asian and Southeast Asian. However, in the United States, Asian fusion predominantly focuses on Eastern Asian ingredients from China, Japan, Korea, Mongolia and Taiwan. This includes the use of soy sauce, rice and soybeans. 

The term “Asian fusion” itself emerged in America after Momofuku Noodle Bar — opened in New York in 2004 by Korean American chef David Chang — started combining the flavors of different Asian countries to create new and exciting dishes. The menu at Momofuku Noodle Bar features dishes like smoked chicken wings with garlic, Thai chili with scallions and hoisin-smothered pork belly. 

In some cases, Asian fusion is also used to refer to the mix of Asian flavors with other cultures’ cuisines. For example, the “sushirito” — which rose to popularity on Instagram in recent years — is a mix of traditional Japanese sushi ingredients wrapped up Mexican burrito-style. Even further, Banh Mi are Vietnamese sandwiches filled with traditional ingredients all stuffed inside a French baguette; the dish originated from French colonizers who first came to Vietnam.

In your own cooking, you might choose to mix in the added tang of Japanese rice vinegar, the aromatic salt of soy sauce or the slow burn of Thai bird chilies into your dishes.Whether you’re trying a Chinese-Thai noodle dish at home or snacking on Thai-flavored gyoza, Asian fusion is an interesting way to combine the flavors of different cultures to experience new, tasty sensations.

Ingredients:

• 8 oz. rice noodles
• 2 carrots, shredded
• Red Fresno pepper or jalapeño pepper, sliced
• 1 red bell pepper, sliced or chopped
• 2 green onions, chopped
• 1/4 of a green or purple cabbage, shredded
• 1 lb. lean, ground beef (may also use ground chicken or turkey)
• 1/3 cup and 2 tablespoons low-sodium soy sauce, divided
• 1/3 cup sweet, Thai chili sauce
• 1 lemongrass stalk, finely chopped
• 1 Tbsp. freshly grated ginger
• 2 cloves garlic, minced or grated
• 2 large handfuls of fresh basil
• Juice from 1 lime
• 1 handful fresh cilantro
• 1 mango, sliced or diced

Instructions:

1. Bring a large pot of water to a boil. Boil the rice noodles according to package directions. Drain.

2. Add carrots, red peppers, hot red pepper, green onions, cabbage and 2 tablespoons soy sauce to a medium bowl. Toss well and set aside.

3. Heat a large wok or heavy bottomed skillet over medium heat. Add the beef. Season the beef with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Once the beef is browned, add the lemongrass, ginger and garlic, cook 30 second to 1 minute or until fragrant. Add 1/3 cup soy sauce, 1/3 cup sweet Thai chili sauce and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes. Remove from the heat and stir in the remaining 1 cup fresh basil, lime juice and cilantro.

4. To serve, divide the noodles among bowl and top with the beef. Add the carrot/pepper salad and fresh mango. Garnish with basil, watercress and or sesame seeds. EAT!

Read more about this recipe here.

Ingredients:

• 8 oz. dried udon noodles
• 1/2 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 2 Tbsp. hoisin sauce
• 2 Tbsp. sesame oil
• 1 lb. ground chicken or turkey (optional)
• 2 red or orange bell peppers, sliced
• 1 inch fresh ginger, grated
• 1 Fresno pepper, seeded and chopped
• 1/3 cup fresh basil, chopped
• 2 green onions, chopped
• 2 Tbsp. sesame seeds

Instructions:

1. Cook the udon noodles according to package directions. 

2. Combine soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl. Heat a large skillet over medium high heat. Add the sesame oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add bell peppers, ginger, and fresno pepper, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and basil. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes. 

3. Stir in noodles and remove from the heat. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions. Enjoy!

Read more about this recipe here.

Ingredients:

• 1 lb. raw ground chicken, turkey or pork
• 1 cup shredded kale
• 1 inch fresh ginger, grated
• 2 cloves garlic, grated
• 2 green onions, chopped
• 2 carrots, shredded
• 1/4 cup low-sodium soy sauce
• 2 tsp. sesame oil, plus more for cooking
• Black pepper
• 40 round wonton wrappers
• 1/3 cup raw sesame seeds

STICKY POMEGRANATE SAUCE

• 1/2 cup sweet Thai chili sauce
• 1/4 cup pomegranate juice
• 2 Tbsp. low-sodium soy sauce
• 1/2 cup pomegranate arils

Instructions:

1. In a medium bowl, combine the raw ground chicken, kale, carrots, ginger, garlic, green onions, soy sauce, sesame oil, and a pinch of black pepper, to taste. 

2. Working with 1 wonton wrapper at a time, spoon 1 tablespoon of filling into the center of each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the potstickers with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes, until the filling is cooked through inside. Serve right away with sauce. 

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the potstickers.

Read more about this recipe here.

Places To Get Asian Fusion in Miami

Komodo

Komodo is a flashy, contemporary Southeast Asian-fusion restaurant located in Brickell and owned by nightlife enthusiast David Grutman. Their signature dishes include the Tuna & Toro Roll, Peking Duck and the Lobster Dynamite Roll.

801 Brickell Avenue, Miami

Ghee Indian Kitchen

Ghee Kitchen is a sophisticated take on Indian cuisine; their signature dishes include crispy cauliflower and chicken tikka masala.

3620 NE 2nd Ave, Miami

1-800-Lucky

1-800-Lucky is oriented like an Asian food hall, with Chinese, Japanese, Thai and Vietnamese-based stalls. Don’t forget to order a Poké bowl from Poke OG or a delicious Bahn Mi from Les Banh Amis. During the evening, this place becomes a nightlife destination, where different DJs come to electrify the night.

143 NW 23rd St, Miami

Moon Thai and Japanese

If you’re looking for the perfect example of an Asian fusion restaurant, look no further than Moon Thai and Japanese. Located directly across from the University of Miami campus, Moon is a combination of Japanese and Thai cuisine. Their signature Asian fusion dishes include Suki sushi, crab wontons and a long list of noodles.

1118 S Dixie Hwy, Coral Gables

This article was published in Distraction’s spring 2020 print issue.

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