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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Combine soy sauce, honey, pepper, ginger, and pepper flakes in a medium bowl and set aside. Place the rehydrated bean curd sticks in a pot and cover with water. Simmer until tender, about 10 minutes. Remove from the water and let cool. When you are ready to serve, pat the bean curd stick dry and cut into 2-inch segments. Place them on a baking sheet or skillet lined with foil. Brush the glaze onto the bean curd sticks. Place them under the broiler and cook until the tops are a little crisp, 3 to 5 minutes. Check during the last minute to prevent scorching. Serve immediately.