Kuniko Yagi

This quick Thai-inspired sauce is a weeknight miracle for any flaky white fish. Chef Kuniko Yagi of L.A.’s Hinoki & the Bird prefers making the sauce with spicy Thai bird chiles; for less fire, you can remove the seeds or substitute serranos. Slideshow:  More Seafood RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners. 

This recipe from chef Kuniko Yagi of L.A.’s Hinoki & the Bird was inspired by Japanese nabemono, a pot of broth simmering on the table over a portable burner. People serve themselves, adding accompaniments like greens and daikon radish presented alongside. For extra richness, pour in a whisked egg; it will “feather” like egg drop soup. Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 

Flash-seared tuna steaks retain their lovely pink color in this recipe from chef Kuniko Yagi; a speedy vinaigrette spooned on top adds incredible flavor. Slideshow:  More Tuna Recipes 

Chef Kuniko Yagi dresses silky, soft tofu with a quick and intensely flavorful mix of soy, fresh ginger and toasted sesame oil. Slideshow:  How to Make Tofu 

The simple Japanese sauce for these juicy steaks from chef Kuniko Yagi is garlicky and intense, with hints of sweet carrot. Slideshow:  More Steak Recipes 

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fragrant and delicious on greens as well as on chicken or fish. Slideshow:  More Greens Recipes 

"This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call this mapo tofu." Yagi's version has more meat than tofu, but she still relies on jarred toban djan, the chile-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor. Slideshow:  More Fast Asian-Inspired Recipes 

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within.

Chef Kuniko Yagi of Los Angeles's Hinoki & the Bird makes a killer broth here—it's so good, you can eat it by itself. Slideshow: Chicken Soup Recipes 

"This is totally my way of making this dish," chef Kuniko Yagi says. "I'm sure Chinese people wouldn't let me call this mapo tofu." Yagi's version has more meat than tofu, but she still relies on jarred toban djan, the chile-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor. Slideshow:  More Fast Asian-Inspired Recipes 

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within.

Chef Kuniko Yagi of Los Angeles's Hinoki & the Bird makes a killer broth here—it's so good, you can eat it by itself. Slideshow: Chicken Soup Recipes