Rabokki, short for “ramyeon” (Korean instant noodles) and “tteokbokki” (spicy rice cakes), is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce. If you’re looking for a quick and easy meal packed with traditional Korean flavors, rabokki is a must-try!

What is Rabokki?

Rabokki is a Korean street food that’s very similar to tteokbokki. For those unfamiliar with tteokbokki, the dish consists of rice cakes and fish cakes that are served in a spicy sauce made of gochujang, gochugaru, anchovy stock, soy sauce, and sugar. What makes rabokki different is the addition of ramen noodles and its various toppings used.

This recipe for rabokki is very basic. No additional toppings are included but I will list some options below if you would like to dress it up.

Origins of Rabokki

Rabokki’s history can be traced back to the mid-20th century when South Korea was going through significant social and economic changes. After the Korean War, there was a shortage of food, and instant noodles like ramyeon became an affordable and convenient source of sustenance. Tteokbokki, on the other hand, was already a beloved traditional dish that had been around since the Joseon Dynasty (found in 1392).

Combining the noodles with the already loved tteokbokki offered a filling snack that was not only tasty but also budget-friendly. Street vendors began selling rabokki, making it a hit among students, workers, and anyone looking for a quick and satisfying meal.

Today, rabokki is a cherished part of Korean street food culture and can also be found on restaurant menus.

Rabokki Ingredients

• Dashi stock: You can use dashi stock or anchovy stock to make this recipe. My favorite dashi powder is Kanoya Original Dashi Stock Powder, which is a mix of bonito flakes, sardines, herring, and kelp.
• Kelp (Kombu): The kelp infuses the stock with a mineral taste. It’s very mild so you can omit it if you don’t have it on hand.
• Garlic: I like to add a teaspoon of minced garlic to make the dish a little more pungent.
• Gochujang: Gochujang is a spicy Korean red pepper paste often used in soups and stews. It’s very smoky, salty, and pungent, and is a staple ingredient in Korean cooking. You can make it from scratch or get it on Amazon.
• Gochugaru: Gochugaru, which are Korean chili flakes, is another essential ingredient in Korean cooking. The chili flakes, called taeyangcho or gochu flakes, are crushed and dried, and have a less intense flavor profile than gochujang. Since they are not fermented they simply provide smokiness and a little heat.
• Soy Sauce: The soy sauce imparts saltiness and plenty of umami.
• Sugar: A little granulated sugar is added to balance the savory and salty flavor of the sauce. Feel free to use honey if you prefer it over sugar.
• Korean Rice Cakes (Tteokbokki Tteok): These cylindrical rice cakes are the heart of rabokki. In terms of chewiness, they are similar to mochi and are also slightly sweet.
• Korean Instant Ramen (Ramyeon, Ramyun): While you can use any instant ramen noodles you like, the spicy flavor varieties work best to complement the overall spiciness of the dish.
• Green Onions: Green onions are the classic topping used because of their refreshing crunch and pop of color.
• Sesame Seeds: The sesame seeds complete the dish by mellowing the strong pepper flavor and imparting some nuttiness.

How To Make Rabokki

Scroll all the way down for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Prep all the ingredients so you can follow the recipe smoothly.
3. Begin by adding the dashi stock and kelp in a medium size pot and bringing the stock to a boil.
4. As soon as the stock starts to boil, remove the kelp. You can discard it or slice it into strips and pan fry it with a little soy sauce (my mother’s trick since she hates to throw away food).
5. Add the garlic, gochujang, gochugaru, soy sauce, and sugar, and bring to a boil one more time.
6. Add the rice cakes and cook for 3 minutes.
7. Add the ramyun noodles and sliced fish cakes and boil for another 2 to 3 minutes, until the noodles are cooked.
8. Serve the rabokki in shallow bowls and top with green onions and sesame seeds. Enjoy!

Fun and Tasty Toppings To Add

For those looking to dress up their rabokki and layer it with even more flavor, here are some of the most popular toppings used in Korea:

• Cheese: Cheddar cheese or mozzarella cheese are popular choices. Let the cheese melt on top and mix it into the sauce. Delicious!
• Eggs: Regular boiled eggs or quail eggs, sliced in half.
• Dumplings: Any type of dumplings such as gyoza, mandu, or pot stickers.
• Kimchi: I love the addition of kimchi for its sour and acidic taste. It makes the flavor of rabokki really shine!
• Cabbage: Shredded or chopped cabbage is added during the cooking process.
• Leeks: Chopped leeks are also added during the cooking process so they are tender when eaten.
• Wiener Sausages: Two or three wiener sausages can be used as a topping to add saltiness and make the dish more filling.
• Perilla Leaves: Getting used to the taste of perilla leaves may take some time as it’s very unique. The best way I can describe the type of perilla leaves used in Korean cooking (Japanese cuisine uses shiso leaves which is a type of perilla leaf, but is different in taste, size, and thickness) is that they are little minty, very grassy and licorice-like.
• Nori (Toasted Seaweed): Toasted seaweed pairs beautifully with rabokki. It has a sweet, mineral, and almost nutty taste, that blends perfectly with the flavors of this spicy rice cakes and ramen noodle dish.

How To Serve Rabokki

Rabokki should be served in individual bowls so that people can add their own favorite toppings. It’s best eaten right away when the dish is hot and the ingredients are the perfect texture. If you would like to make rabokki ahead of time, I recommend making the entire dish minus the the fish cakes and ramyun noodles.

That’s because both the fish cakes and ramyun noodles will absorb the broth and expand a lot, resulting in a mushy mess you won’t want to eat!

You can add the fish cakes and noodles when you are warming up the dish, right before eating it.

Cooking Tips

Spice Level

You can control the spice level by adjusting the amount of gochujang. Most of the heat comes from this fiery red paste so if you are someone like me, who prefers low to medium heat, start by using less gochujang. Do a taste test and add more until you are satisfied with the spice level.

Cooking Time

Cooking time is very important for this dish! Keep an eye on the texture of the noodles. My recipe recommends boiling the noodles for 2 to 3 minutes but it really depends on the type of noodles you are using. Some fresh ramen noodles take less than a minute to cook while other thicker noodles take a minute longer. Taste them every 30 seconds or so to get the perfect texture.

Balancing Flavors

You can also adjust the overall taste of rabokki based on your personal preferences. Add more soy sauce for an extra umami kick, more sugar (you can also use honey) for a sweeter taste, and a dash of fish sauce for extra saltiness and a stronger fermented taste.

Toppings

Lastly, keep in mind that each garnish will add extra flavor to the dish. Cheese will make your bowl of rabokki creamy and less aggressive in taste, kimchi will make it saltier and vinegary, dumplings and sausages will add a meaty element, and perilla leaves will lighten up the dish with its refreshing grassy and anise-like taste.

What To Serve With Rabokki

Here are other popular Korean dishes to pair with this street food favorite:

• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean bean sprout salad)
• Pajeon (scallion pancakes)
• Gyeran jjim (Korean steamed egg)
• Musaengchae (Korean spicy daikon salad)

Did you like this rabokki recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Rabokki (Tteokbokki with Ramen)

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Rabokki is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Noodles
• Method: Boiling
• Cuisine: Korean

Ingredients

Units USM

• 3 1/2 cups dashi stock, anchovy stock, or water
• 1 3-inch long and 2-inch wide piece of kelp (optional)
• 1 teaspoon minced garlic
• 3 tablespoons gochujang
• 1 /2 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 12 pieces Korean rice cakes (tteokbokki tteok)
• 1 package Korean instant ramen like Nongshim ramyun
• 2 sheets Korean fish cakes, sliced into strips
• 2 green onions, chopped
• 1 teaspoon sesame seeds

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Instructions

1. Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).
2. Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
3. Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
4. Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
5. Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.

Notes

Make ahead of time:

Hold off on the fish cakes and ramen noodles if you are planning to make this ahead of time. Follow the recipe as is but only add the fish cakes and ramen noodles right before you are ready to eat the rabokki. You can make the rest ahead of time, for up to a day.

Leftovers: Unfortunately, rabokki doesn’t make good leftover food because the ramen noodles and fish cakes will get mushy and expand in size. I recommend removing them and keeping the rest in an airtight storage container. It will keep for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 20.6g
• Sodium: 3300mg
• Fat: 10.6g
• Saturated Fat: 3.4g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 92.4g
• Fiber: 2.5g
• Protein: 7.3g
• Cholesterol: 12.5mg

Keywords: rice cakes

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Rabokki (Tteokbokki with Ramen – Street Food)
Pickled Plum.

Making dolsot bibimbap in a skillet is so easy! This recipe uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it. Ready in 25 minutes from start to finish (including prep time!).

What is Dolsot Bibimbap

Dolsot bibimbap is a Korean mixed rice dish served in a screaming hot stone pot. Common bibimbap ingredient additions are veggies like mushrooms, zucchini, carrots, fernbrake, kimchi and cucumber – and proteins like beef, octopus and eggs.

The stone bowl serves two purposes.

1. Once the bowl has been heated throughout, it is brushed with sesame oil. After the rice is placed in the bowl, it begins to sizzle, brown and get crispy. The texture and flavors are incredible!
2. Also, since the stone bowl is so hot, it keeps the overall dish hot as you eat it. And your dolsot bibimbap won’t cool down as quickly as it would served in more common tableware.

What’s the Difference Between Bibimbap and Dolsot Bibimbap

• Bibimbap is the rice recipe itself – featuring short grain rice mixed with veggies, meat or seafood and condiments.
• Dolsot refers to the sizzling hot stone bowl.

Therefore, bibimbap can be served on any type of plate or bowl – whether it’s ceramic or plastic. But if it’s prepared and served in the hot stone bowl (dolsot), then it’s dolsot bibimbap.

Luckily, I’ve got a simple technique for getting the crispy rice from a dolsot bibimbap without needing to run out and buy a stone pot. Because you can just use a skillet to get that trademark crispy rice!

Dolsot Bibimbap Ingredients

• Cooking Oil: Use a neutral oil like vegetable oil or grapeseed oil. Steer clear of olive oil for this recipe (as it’s got too much natural flavor).
• Shiitake Mushrooms and Zucchini: Shiitakes have a ton of umami and a meaty chew to them. And zucchini does a great job of soaking up the assertive flavors of the soy sauce, sesame oil and kimchi.
• Bean Sprouts and Baby Spinach: Bean sprouts impart a wonderful wilted crunchy texture that plays nice with the crispy edges of the rice. And baby spinach introduces pops of verdant color. Some people like adding carrots sliced matchstick thin. If that’s you, feel free to add them too.
• Cooked Rice: I like using short grain Japanese rice. It’s common to see true short-grain rice at the grocery store sold as sushi rice. The secret is using leftover cooked rice that has had time to dry out in the refrigerator overnight. That way, when you introduce the liquid seasonings in the skillet, the rice grains can take on the added moisture without becoming gloppy. Here’s a tutorial on how to cook Japanese rice on the stove top or in a rice cooker. And you can grab short grain rice on Amazon.
• Cabbage Kimchi: This fermented Korean cabbage is funky, salty and bright. While the spice level can run the gamut from mild to volcanic, most kimchi is fairly tame when it comes to actual heat.
• Soy Sauce and Sesame Oil: You’ll get a blast of umami from soy sauce – and a toasted nuttiness from a couple teaspoons of sesame oil.

Finishing Touches

• Eggs: Many dolsot bibimbap recipes call for a raw egg yolk served on top right at the end. And that’s delicious! However, I prefer a fried egg served sunny side up with a runny yolk. Try to buy eggs that are Certified Humane. It’s way easier than you might think these days. Here’s how to decode the egg carton.
• Salt and Pepper: These are seasonings you can use (or omit) based on your personal taste. And you’re not stuck with black pepper only. Gochugaru (smoky dried Korean chili pepper) works as well.
• Bibimbap Sauce: This condiment adds a little extra fiery zing (more on this Korean sauce in a sec).
• Optional Toppings: Many people enjoy a sprinkle of sesame seeds or a bit of chopped green onion (scallions).

How to Make Bibimbap in a Skillet

1. Gather all of your cooking tools and ingredients.
2. Get a large skillet, frying pan or flat bottom wok on the stove over medium high heat and add the vegetable oil. Once the oil is hot, gently (and carefully!) swirl it so that it covers the cooking surface of the skillet evenly.
3. Add your mushrooms and fry for 2 minutes.
4. Next, add the sliced zucchini and pan fry for 2 minutes.
5. Then add the chopped spinach and bean sprouts to the skillet and cook for 1 minute.
6. Break up your leftover rice with a rice paddle or spatula (or even your hands). You want to make sure there aren’t any large clumps. Then mix the rice in with the vegetables and cook for an additional 2 minutes.
7. Add your kimchi, soy sauce and sesame oil to the skillet at this time and gently toss or stir the ingredients so that the rice is evenly coated – and mixed in with the veggies.
8. Next, spread the rice mixture out so that it evenly covers the cooking surface of your skillet. Use the entire surface of the pan so as much rice is in contact with the heat as possible. Continue cooking for 2 to 3 minutes without touching it – until the edges of the rice start to look a little crispy.
9. At this point, turn the heat off and set the skillet aside (with the food still inside!).
10. In another pan or skillet over medium heat, add a little cooking oil and fry your eggs for a couple of minutes. I like sunny side up eggs with a runny yolk, but you do you.
11. Finally, divide the bibimbap into four servings and top each with an egg. Serve with bibimbap sauce.

Bibimbap Sauce

Think of Korean bibimbap sauce as a spicy, sweet, nutty and savory condiment you can serve alongside dolsot bibimbap. It’s a mixture of gochujang sauce, garlic, sesame oil, rice vinegar, a tbsp of sugar (and / or a couple tablespoons of honey) and a pinch of salt.

• I’ve got an easy, foolproof recipe for the best homemade bibimbap sauce here.

And keep in mind, much like the ubiquitous ketchup served with French fries, you can use a little or a lot – based on your personal preferences.

What to Serve With Bibimbap

Dolsot bibimbap is one of those humble, hearty, substantive kitchen sink meals. And since there’s so much going on in terms of ingredients and flavors, I tend to think more in terms of small, appetizer portion sides. These small Korean dishes are called banchan. Here are a few favorites.

And check out these other popular and easy Korean recipes

Kimchi Pancake (How to Make Kimchijeon)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Korean Seaweed Soup (Tofu Miyeok-Guk)

Jjamppong (Korean Spicy Seafood Noodle Soup)

How to Store Leftovers

Leftover bibimbap can be stored in an airtight food storage container in the refrigerator for 1 to 2 days.

• However leftovers should be stored without the eggs.
• Heat up leftovers in the microwave – or better yet, reheat in a hot skillet with a little oil.

Did you like this skillet dolsot bibimbap recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Skillet Dolsot Bibimbap

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This skillet dolsot bibimbap uses cabbage kimchi to add salty, savory, and spicy notes to the dish. But feel free to add your own spin to it!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Rice
• Method: Stir frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon vegetable or grapeseed oil
• 6 shiitake mushrooms, chopped
• 1 small zucchini, diced or sliced into thin strips
• 1 cup baby spinach, chopped
• 2 cups bean sprouts
• 4 cups day old (cold or room temperature), cooked short grain rice (also referred to as sushi rice)
• 200g cabbage kimchi (baechu kimchi), drained and chopped
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 4 eggs
• Salt and pepper, to taste

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Instructions

1. In a large deep skillet over medium high heat, add the vegetable oil.
2. When the oil is hot, swirl it around to coat the surface of the skillet evenly. Add the mushrooms and pan fry for 2 minutes.
3. Add the zucchini and pan fry for 2 minutes.
4. Add the spinach and bean sprouts and pan fry for 1 minute.
5. Add the rice and gently break it up using a rice paddle or spatula. Mix it in with the vegetables and cook for 2 minutes.
6. Add the kimchi, soy sauce, and sesame oil and gently toss the ingredients around to coat the rice evenly.
7. Spread the rice so it covers the surface of the skillet and looks like a flat pancake. Continue cooking for 2 to 3 minutes without touching it, until the edges of the rice look a little crispy.
8. Turn the heat off and set aside.
   In another skillet, add a little oil and fry the eggs for a couple of minutes (sunny side up).
   Divide the bibimbap into 4 servings and top each serving with an egg. Serve with bibimbap sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3.7g
• Sodium: 404mg
• Fat: 11.3g
• Saturated Fat: 4.8g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 60.5g
• Fiber: 2.7g
• Protein: 14g
• Cholesterol: 186mg

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Skillet Dolsot Bibimbap
Pickled Plum.

Packed with umami and earthy flavors, shiitake mushrooms are a delicious ingredient to add to soups, risottos, fried rice, pastas, stir fries, and so much more. Not only are they tasty, they are also a superfood powerhouse! Learn how to clean and prepare them with this quick tutorial. Plus, make sure to scroll down to the recipe card to grab my easy sauteed shiitake mushroom and bamboo recipe!

What Are Shiitake Mushrooms?

Shiitake mushroom is an edible fungus that’s mainly found in the forest of Japan and China, in East Asia. The mushrooms grow in bunches on the decaying wood of trees such as the shii tree (Japanese chinquapin), oak tree, maple tree, and beech tree. The mushroom is shaped like an umbrella with a cap and a long stem, and is light to medium brown in color. The taste is earthy and smoky which makes them the second most popular mushrooms (after button mushrooms) used in cooking. They are also often used for medicinal purposes for their high levels of bioactive compounds and nutrients.

Shiitake mushrooms are low in calories and high in vitamin B, making them a popular ingredient to use for weight management. It’s also a great alternative to meat because of their meaty and chewy texture.

How to Prepare Shiitake Mushrooms

Preparing fresh shiitake mushrooms is very easy but there are a few rules to follow in order to get the best texture.

1. Clean them first: Place your shiitake mushrooms in a colander and quickly rinse them under water and drain well. I say quickly because you don’t want the mushrooms to absorb too much water (shiitake mushrooms are quite porous).
2. Wipe the caps with a damp paper towel: Use a damp paper towel and gently wipe the top of each cap and under, where the gills are, to remove any dirt. No need to clean the stems as we won’t be using them.
3. Cut off the shiitake stems: Use a sharp knife (I like to use a paring knife) to slice the stems close to where they connect to the cap.

That’s it! Your shiitake mushrooms are now ready to be cooked! You can cook them just the way they are, slice them into strips, or dice them if you are using them as a replacement to ground meat. Shiitake mushrooms are very flavorful on their own so they can be served pan fried with a little butter or olive oil, and seasoned with just a little salt and pepper. The options are endless!

Preparing Dried Shiitake Mushrooms

To prepare dried shiitake mushrooms, place the mushrooms in hot water and let them soak for 20 to 30 minutes. Some mushrooms will reconstitute quickly while others may take longer. The mushrooms are ready to use when they feel bouncy and can easily be bent. If you feel any hard part, leave then in water for a bit longer.

Take the shiitake mushrooms out of the water and gently squeeze them to remove any excess water. Pat them dry, cut off the stems, and use as is, or chop them however you like.

Keep the mushroom water, do not throw it away!

Shiitake mushroom water is full of umami and can be used just like any other broth. Strain the mushroom water to remove any dirt or bits and use it in soups, stir fries, stews, or to make a sauce (such as a mushroom gravy).

Sautéed Shiitake Mushrooms Ingredients

• Shiitake mushrooms: I prefer using fresh shiitake mushrooms when they are the prominent ingredient in a stir fry. But feel free to use dried ones if you cannot find fresh ones. Or refer to the shiitake mushroom substitute guide below for other options.
• Bamboo shoots: You will need canned bamboo shoots that have been well drained. Mine were pre-sliced but you can get whole bamboo shoot and slice them yourself as well.
• Green onions: A couple of chopped green onions to add a refreshing crunch and a pop of green.
• Garlic: In this recipe, the chopped garlic is added to the sauce instead of being added first in the pan. This helps preserve some of the spicy notes and gives it a sweeter, less pungent taste.
• Soy sauce: Use a Japanese soy sauce such as Kikkoman or Yamasa. The flavors are more rounded and less overly sweet or salty.
• Shaoxing wine: Shaoxing wine is a very popular rice wine used in Chinese cooking. It has a unique vinegary, caramel-like, sherry-like taste, which is why dry sherry is often mentioned as a good alternative.
• Sugar: A little sugar is added to the sauce to balance the savory and umami flavors.
• Sesame oil: Finally, some sesame oil to infuse the stir fry with some nuttiness.

Shiitake Mushroom Substitute

If you cannot find fresh shiitake mushrooms, the first and best substitute to use are dried shiitake mushrooms. If that’s not an option, you can use small portobello mushrooms (not the big ones since they are too watery), or oyster mushrooms.

These are the types of mushrooms closest to having the same texture as shiitake mushrooms. Personally, I will use button and brown mushrooms as well if that’s all I have in my fridge. It won’t taste exactly the same since shiitake mushrooms are quite smoky, but the dishes are still tasty nonetheless.

How To Make Sautéed Shiitake Mushrooms

Scroll all the way down to the recipe card for the full recipe.

1. Make the sauce. Mix the ingredients for the sauce in a bowl and set aside.
2. Pan fry the mushrooms. Fry the mushrooms in a skillet over medium high heat for a few minutes.
3. Cook the bamboo shoots. Add the bamboo shoots to the skillet and pan fry for a couple of minutes.
4. Add the sauce. Stir in the sauce and toss the shiitake mushrooms and bamboo until the are evenly coated.
5. Serve. Turn the heat off and transfer the stir fry to a serving plate. Top with green onions. Enjoy!

Can I Eat Shiitake Mushrooms Everyday?

Yes you can eat shiitake mushrooms daily and there are a lot of health benefits attributed to including them as part of your diet.

Shiitake mushrooms can reduce inflammation and strengthen the immune system, preventing us from getting colds and flu. This East Asian fungus can also improve sleep quality because of its high dose of vitamin D (a deficiency of vitamin D can cause insomnia). Also, other health benefits such as slowing the growth of tumors, improving heart health, and fighting obesity, are also linked to the consumption of shiitake mushrooms.

According to a 2011 study published in the Journal of Obesity, rats on a high dose of shiitake mushroom diet (which involved adding mushroom powder to a high-fat diet) had 35 percent lower body weight gains than rats on low and medium shiitake mushroom diets.

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How Many Should I Eat Daily?

Eating somewhere between two to eight mushrooms a day seems to be the magic window where improvement in health can be seen. Be careful not to go overboard as mushrooms contain purines, a chemical component that may cause gout if taken in large amounts.

How to Store Shiitake Mushrooms

Here is a quick guide on how to store shiitake mushrooms so they can preserve their freshness for as long as possible.

Fresh Shiitake Mushrooms

Start by taking the shiitake mushrooms out of their packaging. Grab a storage bag and place a paper towel in it. Add the shiitake mushrooms and place the bag in the refrigerator, leaving it opened, preferably in the vegetable crisper. This will keep the mushrooms fresh for about 1 week.

Dried Shiitake Mushrooms

Keep the dried shiitake mushrooms in a cool, dry place. That’s all you need to do if the bag hasn’t been opened. If it is opened, transfer the mushrooms to an airtight container or jar with a lid to prevent them from drying even more (do not use a paper bag). They should keep for months, if not years!

What to Serve with this Sauteed Shiitake Mushrooms

Serve this savory and earthy mushroom and bamboo dish with a simple bowl of white or brown rice. It can also be part of a more elaborate meal because it pairs well with soups, fried rice, smaller sides, and salads. Some of my favorites are:

• Japanese fried rice (yakimeshi)
• Blistered shishito peppers
• Chinese lotus root salad
• Nasu dengaku
• Bihon pancit

Other Shiitake Mushroom Recipes You Might Like:

• Sauteed Japanese eggplant
• Spaghetti vongole with shiitake mushrooms
• Stir fried veggies with garlic sauce
• Mushroom cabbage dumplings
• Hearty cream of mushroom chicken casserole

Did you try this shiitake mushroom recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sautéed Shiitake Mushrooms and Bamboo Recipe

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This is a quick and easy sauteed shiitake mushroom and bamboo recipe with savory and earthy flavor. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

Ingredients

• 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
• 160g (about 1/3 pound) fresh shiitake mushrooms, sliced in half
• 200g bamboo shoots, drained well
• 2 green onions, finely chopped

Sauce

• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine, dry sherry, sake, or mirin
• 1/2 teaspoon granulated sugar
• 2 teaspoons sesame oil

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Instructions

1. Mix all the ingredients for the sauce and set aside.
2. In a wok or deep skillet over medium high heat, add the oil and swirl it around to coat the surface.
3. Add the mushrooms and cook for 5 to 7 minutes, or until they are soft and slightly caramelized.
4. Add the bamboo shoots and stir fry for 2 minutes.
5. Add the sauce and toss well to evenly coat the ingredients.
6. Turn the heat off and transfer to a dish. Top with green onions. Serve.

Notes

Store the leftovers in an airtight container and keep in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 194
• Sugar: 10.3g
• Sodium: 491.1mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.7g
• Fiber: 4.4g
• Protein: 5.9g
• Cholesterol: 0mg

Keywords: itame, stir fry

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Sautéed Shiitake Mushrooms (and How to Prepare Them)
Pickled Plum.

Ahi tuna is a delicious and healthy protein that is perfect for making tartare. This tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main. It’s both tasty and beautiful and pair well with some simple sides for a quick and elegant meal. It’s one of my favorite tuna recipes!

What is Tuna Tartare?

Tuna tartare is a dish made of raw tuna that has been cut into small piece and mixed with chopped onions and a citrus and soy sauce based dressing. The original tuna tartare was created in 1983 by chef Shigefume Tachibe who worked at Chaya Brasserie in Los Angeles. Looking to please customers who wanted something light and refreshing, he took some of the classic steak tartare ingredients – a raw egg, onions, and pickles – and combined them with freshly chopped tuna, a squeeze of lemon juice, and chopped avocado.

Nowadays tuna tartare comes in different flavor combination and most of the recipes do not include a raw egg. The most common flavor profile is soy sauce, wasabi, and lemon juice, and the chopped tuna is served with cucumber and avocado.

Why Tartare and Not Crudo or Sashimi?

The French word tartare is used in cooking whenever an ingredients has been chopped into small pieces and mix with seasoning or a dressing of some kind.

Crudo is an Italian and Spanish word that simply means raw. In cooking, it is a blanket term used whenever seafood or meat is sliced (it can be sliced in any shape or form) and served with a vinaigrette or some type of light seasoning.

Sashimi is a Japanese word used when seafood or meat is carefully sliced and served with very little to no sauce or seasoning. Only high quality fish, shellfish, or meat is used as the main goal of the dish is to let the quality of the ingredient shine. It can sometimes be lightly marinated.

What is Sushi Grade Fish?

Sushi grade or sashimi grade fish is a term used to mean that the fish you are buying is safe to eat raw. It’s a term mostly used in North America since most Canadians and Americans only eat raw fish in the form of sushi or sashimi. It doesn’t meant that the quality of the fish has passed a rigorous test to be deemed safe to eat. It’s what you call an unregulated term.

The fish market or seller is the only one making the final decision about the quality of the fish. Therefore, it is not the safest way to go about eating raw fish unless you trust the establishment. It’s also worth noting that the safest fish to eat that are labeled sushi grade or sashimi grade are tuna and salmon.

I personally only purchase fish that are labeled sushi grade or sashimi grade, but I also only get my fish from Nijiya and Mitsuwa, which are two Japanese supermarkets that I trust. I wouldn’t feel comfortable buying fish to eat raw from general grocery stores chains. Unless it’s from a Japanese supermarket or a local fish market, I skip all homemade raw dishes.

Can I Use Other Fish to Make This Tartare Recipe?

Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon.

So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for a tartare, and if you can find good high quality raw shrimp, that’s another delicious option I can guarantee you will love.

What About Frozen Tuna?

High quality frozen tuna – meaning wild caught and sustainable, such as Wild Alaskan Company – should be fine and safe to eat. Make sure it is safe for raw consumption by contacting the company if nothing is mentioned on the packaging.

But do keep in mind that freezing fish doesn’t kill all germs and parasites contrary to popular belief. That’s why it’s important to invest in good fish when deciding to serve it raw. And you can’t find fresher fish than your local fish market, which should also sell them frozen.

Tuna Tartare Ingredients

• Raw tuna: Find a good piece of raw ahi tuna (also called yellowfin tuna) that contains little sinew. Fresh raw tuna doesn’t have a strong fishy smell and has a pale pink to deep red color.
• Olive oil: Use good quality olive oil as this will impart notes of herbs and fruit to the dish.
• Rice vinegar: Plain rice vinegar is what I like to use, but apple cider vinegar can also be an option.
• Lime juice: Lime juice adds a refreshing citrus taste to vinaigrette. You can also use yuzu juice or sudachi juice for a citrus flavor with a twist.
• Soy sauce: Only use Japanese soy sauce such as Yamasa or Kikkoman to make this tartare. The reason being that Japanese soy sauce is more complex in flavor instead of just being salty or sweet.
• Salt: A little salt helps to bring all the flavors of the vinaigrette together.
• Red onion: Finely chopped red onion infused the dish with a little sweetness and a hint of purple color.
• Celery: The celery adds crunch and a slight leafy taste to the tartare.
• Cucumber: I recommend using English or Kirby cucumber for their firm and crunchy texture.
• Avocado: Use a ripe avocado for this recipe as it will add a rich and creamy element to the dish.
• Microgreens: Microgreens are optional since they are more of a garnish, but do add a lovely refreshing taste. You can also use radish sprouts as a substitute.

Variations

There are many different and delicious ways to dress tuna tartare. My recipe is light and mild so feel to add to it with some of the ingredients listed below:

• Sesame seeds
• Sesame oil
• Grated ginger
• Chopped green onions
• A squirt of sriracha sauce to add some heat and a peppery taste
• A little wasabi for some heat and a refreshing taste
• Ponzu sauce for extra citrus and soy flavors
• Tempura bits as a topping to add some crunch

How to Make Tuna Tartare

Scroll all the way down to the recipe card for the full recipe.

1. Place the tuna steak on a clean cutting board and using a sharp knife, chop into bite size pieces.
2. Make the vinaigrette by whisking the olive oil, rice vinegar, lime juice, soy sauce, and salt.
3. Using a spoon, mix the tuna, red onion, celery, and vinaigrette.
4. Put the dish together by placing a round food mold on a plate and adding a layer of cucumber, followed by a layer of avocado, and a layer of the tuna mixture. Do the same for the remaining food molds.
5. Top the dish with microgreens, remove the food molds and serve.

Is Tuna Tartare Healthy?

Tuna tartare is very healthy! Both tuna and avocado are packed with omega 3 healthy fats and contain minerals such as potassium and magnesium and vitamins such as vitamin B6, C, and E. Tuna is also low in calories and very filling since it’s high in protein, making it in an excellent choice for those watching their caloric intake.

Tuna tartare also contains lime juice which is high in vitamin C and is excellent for the skin, olive oil which is good for the heart, and cucumber which is rich in vitamin K, and important nutrient for bone health.

What to Serve with Tuna Tartare

Tuna tartare can be served as a main dish, an appetizer, or a side. This recipe makes enough for two mains or four appetizers or side dishes.

If you are eating this as a main I recommend serving the tartare with small sides as it can be quite filling. The classic Japanese restaurant combination of miso soup and green salad with carrot ginger dressing should be plenty.

To serve as an appetizer or a side, I suggest pairing the clean and refreshing flavors of this tuna recipe with light dishes such as these ones:

• Zaru soba (cold buckwheat noodles)
• Lemon pecorino fettuccine
• Chinese eggplant with garlic sauce
• Nasu dengaku (eggplant with miso glaze)
• Onigiri (Japanese rice balls)
• Gomae (Japanese spinach salad with sesame sauce)

Other Tasty Seafood Recipes You Might Like

Easy Comforting Fish Stew

Jjamppong (Korean Spicy Seafood Noodle Soup)

Tekka Don – The Ultimate Japanese Tuna Bowl

Baked Salmon with Honey Sriracha Sauce

Did you try this tuna tartare recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tuna Tartare

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• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 20 minutes
• Yield: 4 appetizer size servings
• Category: Appetizer
• Method: N/A
• Cuisine: French Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 300g sushi grade tuna, yellowtail, or salmon
• 2 teaspoons olive oil
• 2 teaspoons plain rice vinegar
• 1 tablespoon freshly squeezed sudachi juice, lime juice, or yuzu juice
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped red onion
• 1/2 celery stick, finely chopped
• 3/4 cup English or Kirby cucumber, diced
• 1 avocado, peeled, pitted, and chopped into small bite size pieces
• 1/4 cup microgreens or radish sprouts, chopped

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Instructions

1. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
2. Add the olive oil, rice vinegar, sudachi juice, soy sauce, and salt, to a bowl and whisk to combine.
3. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
4. Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
5. Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.

Notes

For any leftovers, refrigerate in an airtight container for up 2 days. It won’t taste as good though so I recommend enjoying this tartare fresh, the day you make it. 

Nutrition

• Serving Size: 1 appetizer size serving
• Calories: 170
• Sugar: 1g
• Sodium: 233mg
• Fat: 8g
• Saturated Fat: 1.2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.1g
• Fiber: 2.7g
• Protein: 19.5g
• Cholesterol: 29.3mg

Keywords: ceviche, crudo

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How To Make The Best Tuna Tartare
Pickled Plum.

How do you like your carrots? Boiled, steamed, or roasted? If you’re looking for a new way to enjoy this root vegetable, then you should try air frying them. Air frying is a great alternative to traditional methods of cooking – it’s quick, easy, mess-free, and gives the carrots a beautiful caramelization. This colorful side dish is also vegan and can be made gluten-free!

Why Use An Air Fryer

A lot of readers have asked me if buying an air fryer is worth the money, and my answer is always “yes, it absolutely is”.

Why?

Because it cooks food fast, uses little oil, and is easy to clean. Also, using an air fryer means you get to enjoy vegetables that are just the right texture because the cooking process is so straight forward. Check on them every 2 to 3 minutes until the desired texture and you will end up with the most perfect crispy fries, fork tender green beans, or carrots, like these ones, that are tender but still yielding a lovely crunch. Air fryer recipes are the best because they are so easy to make!

An air fryer is basically the smaller version of a convection oven. It uses a fan to circulate hot air around the food placed in the air fryer basket, cooking it evenly from all sides. An air fryer is great for reheating pizza slices, making fries, roasting meats, fish, and tofu, and roasting vegetables. It’s a kitchen appliance loved by home chefs and people looking to lose a few pounds since little to oil is needed to cook food.

Can I Use Aluminum Foil In An Air Fryer?

Yes you can but there are a few things to remember when using foil. First of all, it makes the cleaning process even easier so I’m all for that, but there are a few things to keep in mind:

• Aluminum foil should only be used inside the air fryer basket.
• Do not cover the fan or heating part as this will prevent the machine from cooking the food evenly.
• Only use enough aluminum foil to cover the bottom surface needed. Leave a little space open for ventilation.
• Do not cover your food with foil (fold it to create a pouch) as the food will not to cook properly.

Best Oil To Use For Air Fryer

There are many different types of oil you can use for an air fryer. However, you must know what temperature your food needs to be cooked at before choosing the right one. Since every oil has a different smoke point, it can affect how your food tastes. Here is a simple list of oils that can be used for an air fryer along with their smoke point:

• Avocado oil – 570ºF
• Peanut oil – 450ºF
• Coconut oil – 450ºF
• Grapeseed oil – 420ºF
• Vegetable oil – 400ºF
• Olive oil and extra virgin olive oil – around 374-405ºF

As you can see, I have chosen grapeseed oil for this recipe (vegetable oil also works) because its smoke point is 420ºF and I am air frying my carrots at 400ºF. Using olive oil might have worked but I didn’t want to take a chance since every olive oil has a slightly different smoke point and could have given my veggies a burnt taste.

Air Fryer Carrot Ingredients

• Carrots: You will need 3 to 5 medium size carrots. The fatter they are the better since it’s easier to slice them into sticks. I like my air fryer carrots to be on the thicker side but feel free to slice yours like carrot fries if you prefer them that way. You can also use baby carrots if you want to keep the prep work to a minimum. However, it should be noted that baby carrots don’t have the same flavor as fresh carrots that tend to be much sweeter. And keep in mind that cooking times may vary depending on the cut of the carrots.
• Oil: Any oil that has a smoking point above 400ºF will work. I am using grapeseed oil but vegetable oil and avocado oil also work well.
• Salt: I like to add a little salt as a seasoning to my carrots to balance their natural sweetness.
• Black pepper soy sauce: This is a delicious savory, slightly sweet, and umami rich sauce I love using not only with these carrots but with many other vegetables as well. It’s a simple mixture of mirin, soy sauce, oil, and ground black pepper.

Flavor Alternatives

If you’d rather skip the black pepper soy sauce and season your carrots with something more conventional, here is a list of popular ingredients that pair well with this root vegetable:

• A generous squeeze of lemon juice.
• Fresh herbs such as parsley, rosemary, fresh thyme, and fresh dill.
• Some parmesan cheese grated on top of the carrots, while they are still warm, to allow the cheese to melt.
• A sprinkle of spices such garlic powder or onion powder.
• A pat of melted butter just before serving.

How To Use An Air Fryer

Using an air fryer is very easy! Here are the basic instructions to using an air fryer:

1. This one is optional but I recommend preheating the basket for a couple of minutes before using so you are roasting at the right temperature from the start. Otherwise, you might need to roast for a little longer than what the recipe calls for.
2. Make sure your carrots are pat dry so the oil can stick to them and yield a crispy caramelized exterior.
3. Brush the air fryer basket with a little oil to prevent the food from sticking. Alternatively, you can use foil as mentioned in the section above.
4. Add enough carrots to cover the bottom of the basket but without overcrowding it. In order for food to cook well, there must be space to allow the hot air from the fan to circulate everywhere around your food. Do not stack your food, cook in batches if needed, in a single layer.
5. Know your smoking point. As mentioned above, use the right oil to roast your food at the right temperature to prevent the flavor from tasting burnt.
6. Take the basket out a couple of times to check on your food. It’s also a good idea to flip or shake your food halfway through the roasting process to ensure that all the sides will cook evenly.
7. When the carrots are ready, dress them with the black pepper soy sauce. Enjoy!

Reheating Carrots In An Air Fryer

If you happen to have leftovers cooked carrots that need reheating, you can use your air fryer to do. It will revive their texture and prevent them from getting too mushy.

The basic rule of thumb to reheating food is to set the temperature 30 to 50 degrees lower than what the food was originally cooked at. So, for these carrots, reheating them at 350-370ºF is what you are looking for. They will only need a few minutes in the air fryer before they are ready to be served.

What To Serve With Air Fryer Roasted Carrots

Air fryer carrots make a great side dish to traditional western dishes because of their natural sweetness. Adding a black pepper soy sauce gives them a Japanese flair and can pair beautifully with other Japanese dishes such as:

• Nasu dengaku (miso glazed eggplant)
• Gomae (Japanese spinach salad with sesame sauce)
• Teriyaki arctic char
• Onigiri (rice balls)
• Omurice (omelette fried rice)

Other Air Fryer Recipes You Might Like

Air Fryer Green Beans

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Sweet Potato with Sriracha Mayonnaise

Did you like this air fryer carrots with black pepper soy sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Carrots with Black Pepper Soy Sauce

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Air frying is a great alternative to traditional methods of cooking – it’s quick, easy, mess-free, and gives the carrots a beautiful caramelization.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 9 minutes
• Total Time: 14 minutes
• Yield: 2 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3–5 small to medium size carrots
• 1 tablespoon grapeseed oil or vegetable oil
• Kosher salt
• Cooking spray

Sauce

• 1 tablespoon mirin
• 1 tablespoon soy sauce, or use tamari or liquid amino for a gluten-free version
• 1/8 teaspoon ground black pepper
• 1 tablespoon grapeseed oil or vegetable oil

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Instructions

1. Preheat the air fryer to 400 ºF.
2. Peel the carrots and slice them in half lengthwise and in half widthwise (each carrot should give you 4 pieces).
3. Add the sliced carrots to a plate and drizzle the grapeseed oil over them. Toss the carrots using your hands to coat them evenly and sprinkle a little salt.
4. Take the air fryer basket out – be careful as it will be hot! – and spray with a little cooking spray.
5. Place the carrots flat in one layer and close the air fryer. Air fry for 5 minutes and take the basket out.
6. Flip the carrots over and air fry for another 3 to 4 minutes, until desired consistency.
7. Turn the air fryer off and transfer the carrots to a serving bowl or plate.
8. Mix the ingredients for the sauce and drizzle it on top of the carrots. Serve.

Notes

Reheating: Reheat these carrot in the air fryer between 350ºF and 370ºF for a few minutes.

These carrots will keep refrigerated in an airtight container for up to 3 days.

Nutrition

• Serving Size: 2 sides
• Calories: 206
• Sugar: 10.9g
• Sodium: 367mg
• Fat: 14.2g
• Saturated Fat: 6.6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 19.3g
• Fiber: 4.3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: convection oven

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Air Fryer Carrots with Black Pepper Soy Sauce
Pickled Plum.

If you’re looking for a savory eggplant dish, look no further than this sauteed Japanese eggplant! It’s quick, easy to make, and is packed with flavor. The eggplants are cooked until tender, then seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

This recipe for sauteed Japanese eggplant is a quick and easy way to enjoy a tasty and nutritious plant-based meal. While the recipe calls for miso paste, this dish doesn’t taste anything like the traditional nasu dengaku (Japanese miso eggplant), where the eggplants are broiled and brushed with a sake and miso glaze.

This dish has a simpler taste – it’s savory, salty, and nutty, but doesn’t have the depth of flavor nor the pungent element that nasu dengaku has.

What Is A Japanese Eggplant?

Japanese eggplant, called ‘nasu‘ in Japanese, is a type of eggplant that is long and slender, with a thin, dark purple skin. They have a milder and slightly sweeter flavor than regular eggplants. Because of their smaller size, they cook faster and absorb flavor more easily. Japanese eggplants are often used in Asian cuisine and can be swapped with Chinese eggplants, which are lighter in color, and can sometimes be longer.

Sauteed Japanese Eggplant Ingredients

• Oil: I’m using vegetable oil to saute the eggplants but feel free to use other neutral oil such as grapeseed oil. Make sure it has a high smoke point so it won’t burn as easily as some other oils.
• Japanese eggplant: You will need three Japanese eggplants for this recipe. The eggplants are the star of the show so they must be cooked until very tender to achieve the perfect texture and be able to absorb the sauce.
• Green onions: Green onions add a touch of sweetness and crunch to the dish. Since they cook quickly I like to add them to the skillet towards the end of the recipe so they can retain a slight crunch.
• Shiitake mushrooms: The shiitake mushrooms add a ton of umami and earthiness to this dish! I recommend using fresh mushrooms if possible, but you can also use dried mushrooms that have been reconstituted in water.
• Fresh ginger: Fresh ginger adds a lovely warm flavor to the dish. It’s also very good for you as it has been shown to aid in digestion and fight inflammation.
• Water: A little water is needed to dilute the strong flavor of the sauce. You can also use dashi to add a briny element.
• White miso paste: Miso is made from fermented soybeans and is a staple ingredient in Japanese cuisine. I like to use white miso paste for this recipe because it’s milder, but feel free to use other types such as awase miso or red miso (use less if you are using red miso), if you already have some in your fridge or pantry.
• Sesame oil: Sesame oil adds a nutty taste to the sauce. It’s a traditional flavor found in many Japanese sauteed dishes.
• Soy sauce: I recommend using Japanese soy sauce such as Kikkoman or Yamasa, as they are more complex in flavor than other types of soy sauce.
• Salt and pepper: A little salt and pepper is needed to balance the flavor of the sauce.

Ingredient Variations

If you would like to play with the flavor of this dish or make it more filling, here are some ideas you might be interested to try:

• Add one or two minced garlic cloves and saute together with the ginger to add a little sweetness.
• Garnish with shredded shiso leaves to brighten up the dish and give it a unique and traditional Japanese taste.
• Drizzle a little rice vinegar on top to add some sourness.
• Add firm tofu cubes to make the stir fry more filling. I recommend cooking the tofu separately, dusted with a little cornstarch so they are crispy and pillowy (read my tutorial on how to make the perfect crispy tofu).

How To Cook Japanese Eggplant

Scroll all the way down to the recipe card for the full recipe.

1. Heat the oil in a large pan over medium heat.
2. Add the eggplants and saute on each side over medium-high heat for about 3 minutes, until the eggplants are tender.
3. Remove the eggplants from the skillet and slice them.
4. Add the scallions, mushrooms, and ginger to the skillet and cook for 3 minutes, stirring occasionally, until the vegetables are tender.
5. In a small bowl, whisk together the miso paste, sesame oil, and soy sauce. Add the sauce to the skillet, along with the eggplants, and cook for 2 minutes until heated through.

Note: Sauteing the eggplant in a skillet yields a result very similar to nasu agebitashi, where the eggplants are deep fried until tender. I find that sauteing them is much easier and healthier.

Where To Buy Japanese Eggplant

You can buy Japanese eggplant at Japanese grocery stores. You can sometimes find them in other Asian grocery stores, although it will most likely be Chinese eggplant that’s being sold, which is also fine. Whole Foods also sometimes carry Japanese eggplant.

Let me say this – Chinese eggplant is just as delicious as Japanese eggplant! In fact, they are so similar that I often swap one for the other without even thinking about it.

How To Store This Japanese Eggplant Recipe

To store this delicious eggplant stir-fry, start by letting the dish cool down to room temperature. You can then transfer it to an airtight container and refrigerate for up to 2 days.

I don’t recommend freezing this dish because the texture of the eggplant will get very mushy.

What To Serve With Japanese Eggplant

This sauteed eggplant recipe can be served as an appetizer, side, or part of a main. Because of it’s assertive flavors, it goes really well with a side of brown rice or white rice. You could also pair it with quinoa, farro, and even noodles.

As for sides to serve with it, some of my favorites are:

• Gomae (Japanese spinach salad with sesame sauce)
• Blistered shishito peppers
• Japanese fried rice
• Japanese egg drop soup
• Miso soup

Did you like this sauteed Japanese eggplant recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sauteed Japanese Eggplant

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Tender eggplants seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon vegetable oil or grapeseed oil
• 3 Japanese eggplant, stems removed
• 2 scallions, finely chopped
• 4 shiitake mushrooms, finely chopped
• 1 tablespoons fresh ginger, minced
• 2 tablespoons water
• 1 teaspoon white miso paste
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• Salt and pepper, to taste

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Instructions

1. In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.
2. Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.
3. Mix the water, miso paste, sesame oil, and soy sauce in a bowl.
4. Season with salt and pepper and set aside.
5. Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.
6. Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.
7. Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.
8. Transfer to a plate and serve.

Notes

Store the leftovers in a storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 183
• Sugar: 9.6g
• Sodium: 154.5mg
• Fat: 12.2g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.4g
• Fiber: 8.2g
• Protein: 4g
• Cholesterol: 0mg

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Other Eggplant Recipes You Might Enjoy

9 Popular Asian Eggplant Recipes

Eggplant and Okra Fish Stir Fry

Chinese Eggplant with Garlic Sauce

Nasu Dengaku – Miso Glazed Eggplant

Sauteed Japanese Eggplant
Pickled Plum.

This honey mustard salmon recipe is a weeknight lifesaver. It’s quick and simple to make and will please both kids and adults. So if you’re looking for an easy, delicious, and stress-free weeknight meal, look no further than this honey mustard salmon. Trust me, it’ll become a weeknight staple in no time! Thank you Reynolds Wrap® Foil for sponsoring this post!

If you’re anything like me, your weeknights are jam-packed with activities. Between work, paying bills, and trying to fit in some sort of social life, there’s hardly any time left for anything else. That’s why I’m always on the lookout for flavorful recipes that are not only easy to make, but that I also look forward to eating.

Salmon is a great option for an easy weeknight meal. It cooks quickly and is packed with protein and healthy omega-3 fatty acids. Plus, it’s versatile and goes well with a variety of flavors. In this dish, the salmon is coated in a sweet and tangy honey mustard sauce and seasoned with a little cumin powder for earthiness and warmth.

For this recipe, I am partnering with Reynolds Wrap®, who is celebrating their 75th anniversary this year, making it a true testament to their product quality. It is my go-to trusted brand in the kitchen because of their high quality foil. This is the fourth year I am working with them and creating recipes for Reynolds has been such a pleasure!

Honey Mustard Salmon Ingredients

• Salmon: I’m using skinless, boneless salmon fillets but feel free to use any cut of salmon you like. You can also use other firm fish such as arctic char or tuna.
• Honey: I’m using raw organic honey because it’s my favorite type of honey. Use whatever type of honey you like as it is the prominent flavor of the dish.
• Mustard: You can use grain mustard which has a mild and acidic taste, or go with something spicier, more intense, like brown mustard.
• Lemon juice: Lemon juice adds a tart and acidic flavor to this dish. It helps balance out the sweetness of the honey, and adds a refreshing element.
• Cumin powder: Cumin powder is a spice that has a warm and earthy flavor. It’s the perfect addition to this honey mustard sauce as gives it an extra boost of flavor.
• Cilantro: Cilantro is not only delicious, but it’s also good for you! This fragrant herb is a great source of vitamins A, C, and K. Additionally, cilantro has been shown to have antioxidant and anti-inflammatory properties. So go ahead and add a little extra to your dish – your body will thank you!
• Salt and pepper: A little salt and pepper to balance the flavors.
• Reynolds Wrap® Heavy Duty Foil: I am using Reynolds Wrap® Heavy Duty Foil for its tough and durable material. It’s perfect for cooking heavier foods as I don’t have to worry about ripping or tearing.

How To Make Honey Mustard Salmon

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your cooking ingredients and kitchen tools.
2. Start by preheating the oven to 375ºF.
3. Prep your salmon by deboning it and removing the skin, if necessary, and slice it into six equal pieces.
4. Cover a baking dish with Reynolds Wrap® Heavy Duty Foil, spray a little cooking spray on top, and add the salmon to it.
5. Make the honey mustard sauce by mixing all of the ingredients in a bowl and pour the sauce over the salmon pieces.
6. Roast the salmon in the oven for 15 to 20 minutes and serve it with cilantro on top.

What To Serve with Honey Mustard Salmon

This salmon recipe is on the sweeter side and has a touch of tanginess and warmth. You will have quite a bit of sauce left, sitting in your baking dish, so I recommend serving this salmon with a side of rice so the grains can absorb these lovely flavors.

As for sides such as veggies and salads, going with light dishes that are bright and not too sweet will nicely round out your dinner meal. Some of my favorites are:

• Asian slaw
• Japanese coleslaw
• Air fryer green beans
• Italian cauliflower stir fry
• Japanese potato salad

Did you try this honey mustard salmon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Honey Mustard Salmon

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This tender honey mustard salmon is coated in a sweet and tangy sauce and seasoned with a little cumin powder. It’s absolutely delicious!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 5 to 6 people
• Category: Seafood
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM

• 1 1/4 pound to 1 1/2 pound boneless, skinless salmon fillets
• Reynolds Wrap® Non-Stick Foil
• Cooking spray
• 2 tablespoons cilantro, chopped

Honey mustard sauce

• 3 tablespoons honey
• 2 tablespoons grain mustard or grain brown mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin powder
• 1/8 teaspoon to 1/4 teaspoon salt
• Ground black pepper, to taste

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Instructions

1. Preheat the oven to 375ºF.
2. Slice the salmon filet into 6 pieces. 
3. Cover a baking dish with Reynolds Wrap® Heavy Duty Foil, including the edges.
4. Spray cooking spray on the foil and add the salmon fillet, one next another in one layer. 
5. Mix all the ingredients for the honey mustard sauce in a bowl and pour the sauce over the salmon.
6. Roast in the oven for 15 to 20 minutes, until the sauce is bubbling. 
7. Take the salmon out of the oven and top with chopped cilantro. Serve.

Notes

Store the leftover salmon in an airtight container (or even a piece of Reynolds
Wrap® Heavy Duty Foil)and refrigerate for up to 2 days.

Keywords: Fish

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Other Salmon Recipes You Might Like

Salmon Teriyaki Donburi (丼)

Salmon en Papillote

Baked Salmon with Honey Sriracha Sauce

Japanese Salted Salmon (Shiozake)

Easy Weeknight Meal: Honey Mustard Salmon
Pickled Plum.

These tofu steaks are pan fried until crispy and coated in a gochujang sauce that’s smoky, sweet, and spicy. Learn how to make this delicious pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

Frying tofu is an easy and delicious way to introduce this plant based protein to kids and tofu skeptics. It can be served with a little salt and pepper which lets the crispy exterior shine (read my tutorial on how to make crispy tofu), or it can be tossed it in a sweet and spicy sauce, like the recipe in this post, to maximize flavor.

This pan fried tofu with gochujang sauce is a quick weeknight meal high in protein that can be served over rice or as a side to vegetables or noodles.

Which Tofu Is Best For Frying?

There are a few different types of tofu that are excellent for frying. While they vary quite a bit in terms of looks and taste, they all have one thing in common – their firm texture. Here is a quick list of tofu to use depending on the type of pan fried dish you are planning on serving:

• Plain extra firm tofu or firm tofu sold in a block submerged in water. This type of tofu is great to marinate (like for this tasty teriyaki air fryer tofu recipe) as it takes on flavor really well. I like to use extra firm tofu when my goal is to achieve crispy tofu (dusted in cornstarch) with a pillowy soft interior for dishes like agedashi tofu and sweet and sour tofu. This type of tofu is also delicious when coated in panko breadcrumbs and baked in the oven. They make the best vegan katsu steaks!
• Tofu cutlet or pressed tofu is great for stir fries. The texture is firmer than extra firm tofu because the bean curd has been compressed and retains very little water. It’s easy to slice and is sturdy enough that it can be tossed with vegetables and sauce and won’t break.
• Fish tofu is also great to use in stir fries because of its firm texture and fishball-like flavor.
• Finally there’s tempeh, which isn’t technically tofu but is made from fermented soybeans. The texture is very firm and meaty and the flavor is rich and nutty. Not only does it go well with stir fries, it can be used in sandwiches or as a salad topping.

What Happens If I Fry Soft Tofu (Silken Tofu)?

It will simply fall apart. Silken tofu is very high in water so the texture is extremely delicate, which is why it’s called silken. It is best served in soups or on its own, topped with a few ingredients, such as the iconic Japanese dish hiyayakko (chilled tofu with toppings).

Pan Fried Tofu Ingredients

• Tofu: Using extra firm tofu ensures that the tofu steaks won’t fall apart when frying and transferring from skillet to a plate. You can also use medium firm but you will need to be more careful when handling the pieces.
• Soy sauce: I’m using regular Japanese soy sauce but light or low sodium soy sauce also works. You can also use tamari or liquid amino for gluten-free options.
• Mirin: Mirin has a slight sweetness similar to sake and is a wonderful ingredient to use to provide richness and umami to a dish.
• Sugar: I’m using just over a teaspoon of sugar to add extra sweetness. You can take it out if you prefer more savory over sweet.
• Gochujang: Gochujang is a Korean red chili paste often used to give a dish plenty of heat, smokiness, and a little sweetness. And a little goes a long way – 1 teaspoon is all you will need for this recipe.
• Mayonnaise: Mayonnaise is a popular ingredient used in Japanese cooking. It’s added to provide a creamy and fruity element, without the heaviness that full fat cream or half and half bring to sauces.
• Cornstarch: Cornstarch is used to coat the tofu steaks and give them a crispy exterior when pan fried. It also thickens the sauce once it’s added to pan. You can also use potato starch if that’s all you have in your pantry.
• Scallions: Chopped scallions are added in the end as a garnish to add color and a refreshing crunch.

Ingredient variations

• To make this recipe vegan, use vegan mayonnaise.
• Drizzle a little sesame oil on top of the tofu right before serving for extra nuttiness.
• Add half a teaspoon of gochugaru (Korean pepper flakes) to make it smokier.
• Add half a teaspoon of tobanjan to make it hotter.
• Mix one minced garlic or half a teaspoon of garlic powder into the sauce to make it spicier and extra pungent.

How To Make Pan-Fried Tofu With Gochujang Sauce

Scroll all the way down to the recipe card for the full recipe.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Drain and place your tofu block on a plate. Wrap it in a paper towel to absorb excess moisture and leave it for about 10 minutes.
4. Add the soy sauce, mirin, sugar, gochujang, and mayonnaise to a bowl, mix well, and set aside.
5. Unwrap the tofu and slice it into 2.5-inch squares that are about ¾-inch thick, for a total of 8 squares. Or, if you prefer, cutting the tofu into smaller tofu cubes also works.
6. Place a large skillet over medium-high heat and add the oil.
7. Dust each piece of tofu with cornstarch on all sides and when the oil is hot, add them to the skillet, one by one. Leave some space between the tofu steaks so they don’t stick together. You may need to do this in batches.
8. Pan-fry for a few minutes on each side until they are golden brown and turn the heat off.
9. Stir the sauce and pour it over the tofu. The sauce will bubble at this point so gently move the tofu around to coat evenly on both sides.
10. Transfer the tofu steaks to a plate and top with chopped scallions. Enjoy!

How Long Does Fried Tofu Keep In The Fridge?

If you have leftovers from this specific recipe, the tofu will keep for up to 3 days stored in an airtight container, and refrigerated.

For tofu cubes or steaks that have been pan fried without any sauce, they should last 4 to 5 days, also refrigerated and stored in an airtight storage container.

Leaving tofu out overnight isn’t recommended since bacterial contamination and food poisoning may occur. It shouldn’t be left out for more than 2 to 3 hours.

How To Know When Tofu Has Gone Bad

Here are some easy way to spot tofu that has expired:

• Bad tofu has a strong sour and pungent smell that’s impossible to miss.
• The color will change from white to off-white or tan.
• If it’s been opened in your fridge for more than a week, throw it out.

What To Serve With Fried Tofu

This tofu can be served as a main or a side, for lunch or dinner, or even as a late night snack. Its sweet, smoky, and slightly spicy taste make it easy to pair with dishes that aren’t too intense in flavor. Here are some of my favorite ways to serve this pan fried tofu:

• With a side of stir fry veggies with garlic sauce.
• Over Japanese fried rice (yakimeshi).
• With Cantonese style chow fun noodles.
• With a side of dry-fried green beans and a bowl of rice.

Other Easy And Delicious Tofu Recipes You Might Like

30 Delicious Protein Rich Tofu Recipes

Crispy Honey Sriracha Tofu

General Tso Tofu Recipe

The Best Vegan Mapo Tofu (麻婆豆腐)

Did you like this pan fried tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pan Fried Tofu With Gochujang Sauce

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★★★★★

5 from 1 review

Learn how to make this delicious sweet and smoky pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2
• Category: Tofu
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 1 block extra firm tofu, drained
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 1/2 teaspoon granulated sugar
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 tablespoon mayonnaise or vegan mayonnaise
• 2 tablespoons cornstarch, or more if needed
• 2 tablespoons vegetable oil or grapeseed oil (peanut oil also works)
• 1 scallion, finely chopped

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Instructions

1. Wrap the tofu in a paper towel and place it on a plate. Leave for 10 minutes to let some of the excess water out.
2. Meanwhile, mix the soy sauce, mirin, sugar, gochujang, and mayonnaise, in a bowl, and set aside.
3. Slice the tofu into approximately 2.5-inch squares that are about ¾-inch thick. You should have about 8 pieces in total.
4. Add the oil to a large skillet over medium high heat. When the oil is hot, dust each piece of tofu with cornstarch on both sides, and add them to the skillet, one by one, making sure not to overcrowd the pan. You may need to do this in batches.
5. Pan fry for about 2 to 3 minutes on each side, until the exterior is golden brown. Turn the heat off.
6. Stir the sauce and pour it over the tofu. Gently move the tofu around to coat evenly on both sides.
7. Transfer the tofu steaks to a plate and top with the chopped scallions. Serve.

Nutrition

• Serving Size: 2 tofu steaks
• Calories: 144
• Sugar: 5.9g
• Sodium: 290.2mg
• Fat: 5.2g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 12.7g
• Fiber: 1.4g
• Protein: 10.6g
• Cholesterol: 0mg

Keywords: Bean curd

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Easy Pan Fried Tofu With Gochujang Sauce
Pickled Plum.

Tomato egg stir fry is an easy and affordable dish that only takes 17 minutes to make. This simple home-style Chinese dish is both sweet and tart, and becomes the ultimate comfort food when served over rice.

What is Chinese Tomato Egg Stir Fry?

This tomato egg recipe (西红柿炒蛋) is a simple Chinese stir fry that marries the brightness of fresh tomatoes with savory scrambled eggs. Typically served over a bowl of white rice, this is Chinese comfort food at its best.

Why This Recipe Works

• With 10 minutes of (simple) prep time – and a short 7 minutes of cooking, you’ll have a delicious Chinese stir fry on the table in minimal time.
• Soft scrambled eggs provide the perfect counterpoint to the natural sweetness of roma tomatoes. And the tomatoes themselves are aided by a small amount of super umami tomato paste.
• There is a dry, vinegary flavor element from the addition of shaoxing wine (more on that in a sec). But, aside from that one niche ingredient, you likely have everything you need to make this tomato egg recipe in your pantry already.

Chinese Tomato Egg Ingredients

Scroll all the way down for the full recipe.

• Eggs: To make this Chinese egg stir fry, you’ll need 5 large eggs. If you can, try to use eggs that are rated as certified humane raised and handled. It makes a difference!
• Shaoxing Wine: Shaoxing wine is a Chinese cooking wine made of fermented rice. This amber colored liquid has a vinegary flavor – and can make all the difference when trying to make restaurant quality Chinese food at home. It’s pretty easy to track down at most Asian grocery stores these days – or grab shaoxing wine here on Amazon. A good alternative to shaoxing wine is dry sherry.
• Sugar, Salt and White Pepper: I use kosher salt almost exclusively in the kitchen. The larger salt crystals make it more difficult to over-salt your food (which is easy to do with inferior flavored iodized table salt). You’ll only need 1/4 tsp salt. White pepper is herbaceous, sharp and almost gingery.
• Tomato Paste: While we’re using fresh tomatoes in this tomato egg recipe, a tbsp of tomato paste adds that ultra concentrated tomato essence to the dish as a whole.
• Cornstarch and Water: You’ll use these (along with the tomato paste) to make a cornstarch slurry. The effect it creates is an overall thickening of the texture. This is the secret weapon restaurant chefs use to create those perfectly thick Chinese sauces.
• Cooking Oil: Any neutral flavored cooking oil will work. I prefer grapeseed oil.
• Tomatoes: Use ripe, fresh roma tomatoes for this recipe.
• Scallions: Chopped green onion adds an element of verdant crunch to the mix. A finely chopped spring onion would work as well.
• Sesame Oil: You’ll drizzle 1/2 tsp sesame oil at the very end to introduce an element of toasted nuttiness to the dish.

How to Make Chinese Tomato Egg Stir Fry

1. First, gather all of your cooking tools and ingredients.
2. Then add your eggs to a medium sized bowl and whisk them well.
3. Stir the shaoxing wine, sugar, salt and pepper into the whisked eggs and set the bowl aside.
4. Next – in a separate bowl – mix the tomato paste, cornstarch and water, and set that aside as well.
5. In the meantime, get a large pan or wok going over medium heat. Allow around 1 minute for the pan to heat up properly. When hot, add 2 tablespoons of the grapeseed oil to the pan and swirl it until the entire cooking surface is evenly coated.
6. Add your egg mixture to the pan and scramble quickly – until the eggs are almost fully cooked (stop when the eggs are still slightly runny). Transfer to a bowl and set aside.
7. Then add the last tablespoon of cooking oil to the pan and swirl to coat. Add the tomatoes and half of the chopped scallions. Cook for around 3 minutes, until the tomatoes have softened a bit. Season with a pinch of salt.
8. Re-stir the tomato paste cornstarch slurry and add to the tomatoes in the pan. Stir until fully incorporated – then add the scrambled eggs to the pan and stir again. Turn the heat off and drizzle with sesame oil.
9. Finally, transfer the tomato egg stir fry to a plate or bowl, top with the remaining scallions and serve immediately.

What to Serve With Chinese Tomato Eggs

My absolute favorite way to eat this Chinese egg and tomato recipe is the most simple of all: over a bowl of perfectly cooked white rice. It’s one of my favorite self contained all-in-one meals.

Learn how to prepare perfect rice on the stovetop or in a rice cooker with these links here:

• How to Cook Jasmine Rice
• How to Make Short Grain Japanese Rice

Or, if you’re feeling ambitious, you could make this easy stir fry recipe as part of a larger Chinese feast. Here are a few reader favorites:

• Chinese Broccoli With Garlic Sauce
• Shrimp Lo Mein – 虾捞面
• Szechuan Chicken – 辣子鸡
• Restaurant-Style Honey Walnut Shrimp
• Szechuan Potatoes With Vinegar and Chili

But it’s not just the Chinese that have perfected serving tomatoes with eggs. Eggs in purgatory is a famous Italian preparation. And for those of you that love ketchup on eggs (like me!) this Japanese omurice recipe will scratch that particular itch.

How to Store Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to two days.

That said, this Chinese egg and tomato recipe tastes best fresh and hot out of the wok.

Other Delicious and Easy Chinese Stir Fry Recipes

Cabbage Stir Fry with Shrimp and Dried Chiles

Stir Fried Bean Sprouts with Tofu and Garlic Chives

Chinese Restaurant Style Stir Fried Napa Cabbage

Chinese Eggplant with Garlic Sauce

The pink and grey flower bowl, and ramen spoon with spoon rest used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Chinese tomato egg stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Chinese Tomato Egg Stir Fry

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Make this homestyle Chinese tomato and egg stir fry in just 17 minutes from start to finish. Serve over rice for a comforting and filling meal.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 3 servings
• Category: Main
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 5 large eggs
• 1/2 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon cornstarch
• 3 tablespoons water
• 2 tablespoon grapeseed oil, or other neutral oil
• 4 medium roma tomatoes, chopped
• 2 scallions, finely chopped
• 1/2 teaspoon sesame oil

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Instructions

1. Add the eggs to a medium size bowl and whisk well.
2. Stir in the shaoxing wine, sugar, salt and pepper, and set aside.
3. Mix the tomato paste, cornstarch and water in a separate bowl and set aside.
4. Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.
5. Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.
6. Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.
7. Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.
8. Transfer to a plate and top with the remaining scallions. Serve.

Notes

Store this Chinese egg tomato stir fry in an airtight container and refrigerate for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 247
• Sugar: 6.8g
• Sodium: 324.8mg
• Fat: 18.1g
• Saturated Fat: 10.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 10.2g
• Fiber: 2.3g
• Protein: 12.2g
• Cholesterol: 310mg

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Chinese Tomato Egg Stir Fry
Pickled Plum.

Wondering how to turn breakfast sausages and eggs into the most delicious Asian comfort food of all? This breakfast fried rice is umami, eggy perfection! Make it with your favorite meat or plant based sausages. It’s ready in just 17 minutes from start to finish.

Fried rice for breakfast? You bet! My mom used to make it for my brother and me all the time when we were kids. And, if you ask my husband, there’s never a bad time of day or night to eat fried rice.

This breakfast fried rice is so savory and hearty you’ll start your day with a delicious boost. And, full disclosure, you can eat it any time of the day or night.

What is Breakfast Fried Rice?

Now, I’m actually calling it breakfast fried rice mainly because it’s loaded with sausage and eggs. And while it has an overall Asian flavor profile, it also skews slightly Western.

However, regardless of the flavor, fried rice is a common breakfast food throughout Asia, unlike in the US, where cereal is the preferred choice.

For example, in the Philippines, sinangag (garlic rice) is a wildly popular breakfast food. In Hong Kong tea houses, you’ll probably find ketchup loaded Western fried rice on the menu.

And in Japan, it’s common to have things like salted salmon and fermented soybeans over rice for breakfast. Maybe those aren’t the first things you think of when contemplating what to make for breakfast.

But the underlying sentiment is that protein rich food that tastes delicious can be served anytime – whether it’s for breakfast, brunch or a midnight snack.

Breakfast Fried Rice Ingredients

Scroll all the way down for the full recipe.

• Cooking Oil: Any neutral cooking oil will work here. Grapeseed oil is ideal. Unfortunately, olive oil has too much natural flavor to be used in this recipe.
• Breakfast Sausage: Breakfast sausage is smoky, peppery and loaded with sage. You can use chopped links or chopped patties. Or you can use a plant based protein like tofu. I’m using Beyond plant-based sausage links to keep this breakfast fried rice vegetarian – but this recipe works with pork sausage (or even bacon) as well.
• Garlic: Two minced cloves should have you siting pretty.
• White Rice: If you can, you should use leftover cooked rice that has been in the refrigerator for at least a day. We’ll talk about why this is best in a sec.
• Soy Sauce: I use regular Japanese soy sauce because of its complex flavor, but feel free to use low-sodium soy sauce if you are watching your salt intake, or tamari, for a gluten-free option.
• Red Pepper Flakes: Like a little fire? While using red pepper flakes is ultimately optional in this recipe, I find using 1/4 teaspoon introduces some heat to the dish without sounding any actual fire alarms.
• Salt and Pepper: I use kosher salt. The larger crystals make it difficult to accidentally over-salt your food. Woodsy black pepper – or floral white pepper both work in this recipe.
• Sesame Oil: A touch of sesame oil delivers a toast-y depth of flavor to this egg fried rice.
• Eggs: Whisk 2 large eggs. For the best results, you’ll want to scramble your eggs to at least 80% doneness before incorporating them with the rest of the fried rice mixture.
• Green onion: A finely chopped green onion makes the best topper for this easy egg fried rice recipe. Bonus: green onions add both sharp flavor and a slightly crunchy texture.

Ingredient Variations

Since this is a fried rice recipe, feel free to add your own mix of vegetables or protein if you are missing some ingredients or would like to make this dish more nutritious. Vegetables such as carrots, bell peppers, peas, celery, leek, mushrooms, and minced ginger, will only add more flavor and texture.

Best Rice For Fried Rice

The best rice for making fried rice is leftover rice that has been in the fridge for at least a day.

And this is for a couple of reasons. The main one is that the grains have had a chance to dry out a bit.

You see, when you first pull cooked rice out of the rice cooker, those grains are plump and chewy. If you add freshly cooked rice directly to the skillet to make fried rice, any liquid you add (for example: soy sauce or cooking oil) can oversaturate the already moist rice grains, resulting in gloppy fried rice. Not nice!

The other reason is that freshly cooked rice grains can break easily when stir-frying in a wok or skillet. Those dried out leftover rice grains are a bit more sturdy. And any liquid you add to the cooking pan only serves to rehydrate it a bit.

Now, all that said, I have totally used freshly cooked rice to make breakfast fried rice before. Sometimes it’s impossible to plan a day ahead, right?

A good solution is to take the fresh, hot rice and spread it into a thin layer on a plate and then place it in the refrigerator uncovered until it is cold.

As for the grains themselves, I’m using Japanese short grain white rice for this recipe. Another popular choice would be Jasmine rice.

How to Make Breakfast Fried Rice

1. Prep your cooking station. Gather all of your kitchen tools and ingredients.
2. Turn on the heat. Add the oil to a large non-stick skillet over medium high heat and swirl it around to cover the surface.
3. Cook the breakfast sausages. Once the oil is hot, add the chopped breakfast sausage pieces and cook for a few minutes, until they are cooked through.
4. Add the garlic. Add the garlic and stir fry for 1 minute.
5. Add the rice. Once the garlic is fragrant, add the rice. Be sure to gently break up any clumps. Add the soy sauce, red pepper flakes, salt and pepper, and stir.
6. Scramble the eggs. Lower the heat to low and push the rice mixture to one side of the skillet. Add the sesame oil to the empty side along with the whisked eggs. Gently scramble the eggs until they are about 80% cooked and fold them into the rice.
7. Serve. Finally, turn off the heat, top with scallions and serve immediately.

Variations On Cooking Eggs For Fried Rice

As with most recipes, you can play around with key ingredients until you find what works best for you. Here are a couple of options for the egg:

• Scrambled: Personally, this is my favorite way to enjoy any fried rice. You can push the fried rice to one side of the pan and cook the eggs in the cleared half. Or just scramble the eggs in a separate pan. Either way, I find that 80%-90% doneness is the perfect consistency to fold the eggs into the rice. Less than 80% and the final texture of the rice can be a bit gloppy.
• Fried: A bowl of rice with a fried egg on top is a pretty glorious thing! Extra points if you can get the egg white crispy and browned while leaving the yolk gooey and creamy. And let’s be real: there’s nothing that screams breakfast more than a sunny-side-up egg.
• Soft, medium or hard boiled: While this method may not be suited to everyone’s taste, it’s the perfect solution if you’ve got boiled eggs in the fridge that you need to use up. Simply break them up with a spatula or fork and fold them into the fried rice.

How to Store Leftovers

You can store any leftovers inside an airtight storage container in the fridge for 1-2 days.

However it’s important that you heat any leftovers in the microwave until they are piping hot before consuming. A lot of not-so-great things happen to rice as it cools to room temperature. Always be safe!

More « Eggscellent » Breakfasts To Try

• Avocado Egg Boats
• Chinese Scallion Omelette
• Harissa Spiced Moroccan Oatmeal
• Tamago Kake Gohan
• Smoked Salmon Omelette with White Sauce
• Valentine’s Day Scrambled Eggs

Did you like this breakfast fried rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Breakfast Fried Rice

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Fried rice with breakfast sausages and eggs galore. You’ll love the Asian flavors with a Western twist. This easy breakfast fried rice is ready in just 17 mins!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 2
• Category: Rice
• Method: Frying pan
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil such as grapeseed oil
• 2 to 3 breakfast sausages or vegan breakfast sausages such as Beyond Sausage, chopped bite size
• 2 garlic cloves, minced
• 1 1/2 cup day old, cooked, white rice
• 1 1/2 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon sesame oil
• 2 large eggs, whisked
• 2 scallions, finely chopped

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Instructions

1. In a large pan over medium heat, add the oil.
2. When the oil is hot, add the breakfast sausages and cook for 2 to 3 minutes, until they are cooked through. 
3. Add the garlic and stir fry for 1 minute, until the garlic is fragrant.
4. Add the rice and gently break it up in the pan until it’s easy to stir fry. Add the soy sauce, red pepper flakes, salt, and pepper, and stir to combine. 
5. Lower the heat to low and push the rice to one side. Add the sesame oil to the empty side and add the whisked eggs.
6. Gently move the eggs around to scramble them and when they are about 80% cooked, fold them into the rice. 
7. Turn the heat off and serve the rice topped with scallions.

Nutrition

• Serving Size: About 1 cup
• Calories: 488
• Sugar: 1.1g
• Sodium: 1757.6mg
• Fat: 25.5g
• Saturated Fat: 5.5g
• Unsaturated Fat: 8.7g
• Trans Fat: 0g
• Carbohydrates: 45.6g
• Fiber: 1.8g
• Protein: 16.8g
• Cholesterol: 186mg

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Breakfast Fried Rice
Pickled Plum.