If bold, crispy, chewy, garlicky goodness is your thing, give this Korean chive pancake a try! Garlic chives make the perfect filling for this iconic plant based Korean side dish. Serve it with a simple four ingredient dipping sauce that punches way above its weight class!

What is a Korean Chive Pancake?

Buchujeon are savory Korean garlic chive pancakes, pan fried until golden brown. The batter is light, airy and super satisfyingly crispy / chewy – and the flavor manages to be both mildly garlicky and zingy at the same time.

Garlic chive pancakes are commonly served in Korea as a side dish (banchan) or as a snack, alongside a bold, savory dipping sauce.

What are Garlic Chives?

Garlic chives come from the same allium family that includes garlic, onion and leeks. They have long, thin, flat green leaves and an aromatic mild garlic taste that is much less pungent than actual garlic cloves. However, they are different from chives which have hollow, cylindrical leaves and a more grassy, oniony flavor.

Korean Chive Pancake Ingredients

• Korean Pancake Mix or All-Purpose Flour: Use one or the other. Some Korean pancake mixtures have added ingredients like garlic powder, pepper, sugar, etc. But I’ve found the flavor of the finished buchujeon to be similar with both pancake mix and plain all purpose flour. So, your choice.
• Cornstarch: You’ll only need 1/2 tablespoon in the batter. Cornstarch contributes to the overall crispy exterior texture.
• Cold Water: When I say cold, I mean frigid. And this is for two reasons. Ice cold water binds ingredients in the chive batter better than warm water – and it inhibits the formation of too much gluten (which can result in chewy pancakes). But also, the sudden temperature change when the cold batter hits the hot pan results in crispier pancakes. Science!
• Garlic Chives: These are mildly garlicky and oniony in the best way. Slice a bunch (about 3 ounces) one time in half crosswise (in the middle of the bunch).
• Garlic Cloves: Mince 2 cloves finely for a little added sharp pungency.
• Salt and Pepper: No need to get fancy here. Use what you’ve got handy. Although I definitely prefer kosher salt when cooking – as it’s less overtly salty than equal amounts of regular table salt.
• Cooking Oil: Use any neutral cooking oil you have in your pantry. I like using grapeseed oil – although vegetable oil works just as well. However, olive oil – with it’s assertive natural flavors and low smoke-point – is wrong for this Korean chive pancake recipe.

Ingredients for the Dipping Sauce

• Soy Sauce: 2 tbsp soy sauce is the main source of savory and earthy umami in this chive pancake dipping sauce.
• Rice Vinegar: Rice vinegar is mildly tart, with a hint of gentle sweetness around the edges. It blunts the more assertive notes from the soy sauce and rounds out the flavor profile so nicely. Grab rice vinegar on Amazon.
• Sugar: I’m using 1 tsp sugar. It enhances the sweetness without taking it into cloying territory. If you prefer more or less sweetness, add the sugar last and stir in slowly, tasting as you go, until you find the right level.
• Sesame Oil: This has an intensely nutty and aromatic flavor with a roasted aroma. It adds unreal depth and complexity to this simple 4 ingredient dipping sauce. And a little goes a long way. I’m only using 1/4 teaspoon sesame oil.

To make the buchujeon dipping sauce, simply whisk the ingredients together in a small bowl until the sugar has completely dissolved – and you’re good to go!

How to Make Buchujeon

1. Gather all of your cooking tools and ingredients.
2. Mix the Korean pancake mix (or all-purpose flour), cornstarch and ice cold water in a large bowl until it’s smooth.
3. Add the garlic chives, minced garlic, salt and pepper – and mix again until the garlic chives are covered in batter.
4. Place a large skillet or frying pan over medium heat. Once the pan is hot, add 2 tablespoons of cooking oil. Swril the oil around the pan until the cooking surface is evenly coated.
5. Then ladle about a quarter of the mixture out and add it to the pan.
6. Quickly spread the mixture out by moving the pan from side to side. Alternatively, you can gently spread it around with the bottom of the ladle or a spatula.
7. Cook for around 3 to 4 minutes – until the side facing up starts to set. Then flip the pancake and cook until both sides are golden brown.
8. Next, transfer the Korean chive pancake to a plate, and repeat the process (3x) with the remaining pancake batter. If you need a bit more oil, be sure to reapply between pancakes.
9. Finally, cut each pancake into quarters (or smaller if you prefer). Serve immediately with the dipping sauce.

What to Serve With Korean Garlic Chive Pancakes

When I serve these chive pancakes, it’s usually as an appetizer or side dish served alongside other Korean banchan. But buchujeon is substantive enough to be the sole side dish to a hearty Korean meal as well. So here are a few things that pair perfectly.

And Check Out These Other Delicious and Easy Asian Pancake Recipes

Scallion Pancakes (Pajeon – 파전 )

Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe

The Best Okonomiyaki (お好み焼き)

Kimchi Pancake (How to Make Kimchijeon)

How to Store Leftovers

Refrigerate any leftover Korean chive pancakes in an airtight food storage container for up to 3 days. If stacking multiple pancakes, place a paper towel between them to keep them from sticking together.

Tips on reheating:

• For the best (crispy) results, use a non-stick skillet on the stovetop – not the microwave. Unless the skillet you’re using is super old, you shouldn’t need any oil to reheat at all.
• Get the pan going over medium to medium high heat – and add your chive pancake slices.
• Cook on each side for a minute or two, until hot and crispy.

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

Korean Chive Pancake (Buchujeon)

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Bold, crispy, chewy and garlicky, this Korean chive pancake calls for garlic chives as a plant-based filling. Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 4 pancakes
• Category: Appetizer
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

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Instructions

1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
2. Add the garlic chives, garlic, salt and pepper, and mix.
3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).

Nutrition

• Serving Size: 1 pancake
• Calories: 185
• Sugar: 0.5g
• Sodium: 4mg
• Fat: 7.3g
• Saturated Fat: 5.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 26.2g
• Fiber: 1.4g
• Protein: 4g
• Cholesterol: 0mg

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Korean Chive Pancake (Buchujeon)
Pickled Plum.

Using store bought flatbread to make a homemade pizza style dinner is an easy way to serve a tasty meal your whole family will enjoy. Mozzarella and Gruyère cheese add plenty of creaminess and umami, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves. Thank you Reynolds Wrap® Foil for sponsoring this post!

I fell in love with store bought flatbread a few years ago after having lunch at a local spot serving pizzas with a twist. Instead of using traditional pizza dough, the place used focaccia and flatbread as their base. My two favorites were the classic margarita and a vegan one that was packed with veggies and fresh greens.

Since then I have been making my own flatbread pizzas at home because they are incredibly easy to make and are always a crowd pleaser. Today’s recipe is for mushroom lovers – earthy and meaty shiitake mushrooms are the main flavor of this flatbread. It also comes with sweet red onions, bright and herby pesto, creamy mozzarella cheese, nutty and salty Gruyère cheese, and topped with refreshing peppery arugula leaves dressed in lemon and olive oil.

You will need a baking tray and Reynolds Wrap® Heavy Duty Foil. It’s strong and durable, and won’t tear. Once I am done with the baking process I use the same foil to wrap the leftovers, which is economical.

Ingredients For Cheese, Mushroom, and Arugula Flatbread

• Flatbread: I am using 6 x 12-inch artisan flatbread, but feel free to use thin pizza crust or focaccia bread. You can also use a different size but keep in mind that you might need to increase or subtract the amount of toppings.
• Pesto: I use a basic basil and garlic pesto but any type of pesto will work. Even a sundried tomato pesto is delicious with this dish!
• Mozzarella Cheese: I prefer using a fresh mozzarella ball, but go ahead and use grated mozzarella cheese if you cannot find any, or already happen to have some in your fridge.
• Gruyère Cheese: A high quality Gruyère cheese is always preferable. That’s because higher quality Gruyère contains crystalized parts that are umami bombs when you bite into them. And the overall flavor of the cheese is much stronger and more complex.
• Shiitake Mushrooms: I like using shiitake mushrooms for their meaty texture and extra umami. But feel free to use other types of mushrooms such as white button mushrooms, baby portobello, or maitake mushrooms.
• Red Onion: Red onions add a lovely purple color to this flatbread and are sweeter and less acidic than yellow onions. You can also use shallots since they are very close in flavor and color to red onions.
• Arugula: Bright green and peppery, arugula has a lovely crunch and a refreshing taste.
• Olive Oil: Any type of olive oil or extra virgin olive oil will do.
• Lemon Juice: This is optional but highly recommended! A squeeze of fresh lemon juice coats the arugula with a pop of tartness.
• Reynolds Wrap® Heavy Duty Foil: Always perfect for heavier foods that need to go over a grill. Whether you are baking, broiling, or grilling, you won’t have to worry about the foil breaking or tearing.

How To Make Cheesy Mushroom Flatbread

1. Gather all of your kitchen tools and cooking ingredients.
2. Preheat the oven to 425ºF.
3. Take a small or medium size baking tray and cover it with Reynolds Wrap® Heavy Duty Foil, lightly crimping the edges.
4. Place the flatbread in the center of the tray and brush the surface with pesto.
5. Top with mozzarella cheese and bake the flatbread in the oven for 5 minutes.
6. While the flatbread is baking, pan fry the shiitake mushrooms and onions with 1 tablespoon of olive oil, in a pan over medium heat for 4 minutes.
7. Take the flatbread out of the oven and top with the cooked shiitake mushrooms and onions, spreading the mixture so that it covers the flatbread evenly. Season with salt and pepper.
8. Add the Gruyère cheese and spread it evenly.
9. Return the flatbread to the oven and bake for 5 to 6 minutes.
10. Place the arugula leaves in a mixing bowl and toss with the olive oil and lemon juice.
11. This step is optional – if you like your cheese slightly brown and bubbly, turn your oven on to broil (on high). Broil for 1 to 2 minutes until you are happy with the color.
12. Transfer the flatbread to a serving plate, slice into 6 pieces and top with arugula. Enjoy!

What To Serve With This Flatbread

This flatbread can be served as part of a lunch, dinner, or as a snack. It also makes a great side to potlucks and backyard bbqs.

If served as part of a meal, I recommend picking accompaniments that are on the brighter and lighter side. Some of my favorites to go with flatbreads are:

• Italian cauliflower stir fry
• Three bean salad
• Broccoli salad with honey mustard dressing
• Air fryer french fries
• Strawberry, Tomatillo and Watermelon Salad

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

Cheesy Mushroom and Arugula Flatbread

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Mozzarella and Gruyère cheese add plenty of creaminess and umami to this flatbread, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 slices
• Category: Appetizer
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

1. Reynolds Wrap® Heavy Duty Foil
2. 1 6 x 12-inch artisan flatbread or thin pizza crust
3. 1 tablespoon pesto
4. 4 ounces mozzarella cheese , sliced into 1/2-inch thick pieces that are approximately 2 inches long and wide
5. 1 tablespoon + 1 teaspoon olive oil
6. 1.5 ounce (about 1/2 cup) Gruyère cheese, shredded
7. 6 to 7 medium shiitake mushrooms, stems removed, sliced into strips
8. 1/4 medium size red onion (about 2 ounces), sliced into half moons
9. Salt and pepper
10. Good handful of arugula
11. 1 teaspoon fresh lemon juice (optional)

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Instructions

1. Preheat the oven to 425ºF.
2. Cover a sheet pan with Reynolds Wrap® Heavy Duty Foil, and place the flatbread on top.
3. Using a brush, spread the pesto across the flatbread, leaving about ½-inch of the edges bare.
4. Top with mozzarella and bake in the middle rack for 5 minutes.
5. Meanwhile, add 1 tablespoon olive oil to a medium size pan over medium heat. When the oil is hot, add mushrooms and red onion and stir fry for 4 minutes. The onions will be soft but still yielding a slight crunch. Turn the heat off and set aside.
6. Take the flatbread out of the oven and spread the mushroom and onion mixture over it, covering the flatbread evenly. Season with salt and pepper. 
7. Add the Gruyère cheese on top and return the flatbread to the oven. 
8. Bake for 5 to 6 minutes. 
9. Optional: For a slightly brown color on the cheese, move the sheet pan to the top grill and broil on hi for 1 to 2 minutes. Keep an eye on the cheese as can burn quickly!
10. Meanwhile, put the arugula in a mixing bowl and add the remaining 1 teaspoon olive oil and lemon juice. Toss to coat evenly and set aside.
11. Take the flatbread out of the oven, transfer to a serving plate and slice into 6 pieces. Top with the arugula and serve.

Notes

Leftovers: Wrap your leftover flatbread with Reynolds Wrap® Heavy Duty Foil or transfer to a storage container. Refrigerate for up to 3 days. 

 

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 1.9g
• Sodium: 459mg
• Fat: 10g
• Saturated Fat: 2.4g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 18.2g
• Fiber: 1.8g
• Protein: 12.6g
• Cholesterol: 11.2mg

Keywords: Pizza, open face sandwich

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Cheesy Mushroom & Arugula Flatbread
Pickled Plum.

These crunchy, sweet and refreshing sugar snap peas are served with a traditional Japanese onion and sesame dressing that’s nutty and savory. They can be served as a side to other Japanese inspired dishes or as a chilled side to a light lunch or dinner.

What Are Sugar Snap Peas?

Sugar snap peas – or just snap peas – are a cross between snow peas (Chinese pea pods) and garden peas (English peas). They have a rounded, plump shape, a crisp exterior texture and an overall sweet, vegetal flavor.

While the pods are crisp, the peas inside are very tender. Low in calories and high in fiber, this legume is also rich in folic acid, vitamin C and calcium.

Is it OK to Eat Sugar Snap Peas Raw?

The whole pod is edible – and can be eaten raw. That includes both the crisp outer pod and and the tender peas inside.

However, for this easy recipe, I like to blanch them quickly. We’ll talk about why and how to do it in a sec.

How to Trim Sugar Snap Peas

Most snap peas have a tough fibrous string that runs along the top and bottom seams (very similar to snow peas). While technically edible, those strings aren’t pleasant to eat. However they’re very easy to remove.

• Hold the snap pea with the inside of the curve facing up (like a smile)
• Take a paring knife and make a small cut at one stem end – and pull along the seam from end to end
• Then flip the snap pea, and repeat the process on the bottom side
• Here’s a quick video of the process

Don’t skip this easy but crucial step! Those tough strings at the seams are not nice to eat.

Ingredients for Sugar Snap Peas With Sesame Dressing

• Snap Peas: Use fresh snap peas that are bright green and look firm and rounded. A few blemishes are OK. But steer clear of snap peas that are starting to wilt or turn yellow or brown. Remember to trim the ends of the stems to remove the fibrous strings from the seams.
• Minced Shallots: These deliver a delicate sweetness and a hint of sharpness to the dressing. One small shallot should net you around two tablespoons once minced. If you don’t have shallots on hand, use an equal amount of minced onion.
• Extra Virgin Olive Oil and Sesame Oil: Sesame oil imparts a toasted, nutty quality to the dressing – and elevates the savoriness of the soy sauce. When it comes to olive oil, use first press extra virgin olive oil. Trust me, you’ll taste the difference.
• Chinkiang Vinegar: This is Chinese black vinegar. It imparts a slight fruity sweetness with an edge of umami. It’s in the same general ballpark as balsamic vinegar – however, not nearly as sweet. Grab chinkiang vinegar on Amazon.
• Soy Sauce: Shoyu is the universal bringer of umami! It’s the main source of savoriness in this simple dressing. Although you can use a teaspoon of tamari or liquid aminos instead if you prefer.
• Salt: You’ll want salt for both the dressing – and for salting your blanching water. For the dressing, use kosher salt. The larger salt crystals make oversalting your dressing less likely than using an equal amount of table salt. For the blanching water, feel free to use kosher salt, table salt or sea salt.
• Sesame Seeds: These add a bit of texture and nuttiness to this snap pea salad (and they look great nestled against all that bright green from the snap peas).

How To Blanch Sugar Snap Peas

Aside from assembling the dressing, blanching your snap peas is just about the only cooking you’ll have to do for this fresh and easy recipe.

Blanching is a simple process of quickly boiling the snap peas – and then shocking them immediately after in an icy cold water bath. Not only does it mildly soften the peas, it brightens the green color significantly. You’re left with a perfectly balanced texture that can be summed up as crisp tender.

1. Fill a medium sized bowl with cold water and plenty of ice and set it aside
2. Meanwhile, bring a small pot of salted water to boil on the stovetop
3. Once the water is boiling, add your snap peas and boil for 2 minutes
4. Then drain the boiled snap peas and immediately immerse them in the ice bath – and let them sit there for 5 minutes
5. Finally drain the chilled sugar snap peas and pat them dry with a paper towel

How To Make Sugar Snap Peas With Sesame Dressing

1. Gather all of your cooking tools and ingredients.
2. Blanch, shock and dry the snap peas (follow the step by step instructions for blanching just above – or in the recipe card).
3. Assemble the sesame dressing. Add the minced shallot (or onion), olive oil, sesame oil, chinkiang vinegar, soy sauce, kosher salt and sesame seeds to a small bowl and mix well.
4. Serve. Place the snap peas in a serving bowl or plate and top with the dressing.

What to Serve With This Recipe

While these zesty and crisp snap peas are good on their own, I typically like to serve them as a simple side dish to a protein of some sort. They pair so well with fish and tofu. Here are a couple ideas:

And check out these other delicious and easy Asian veggie dishes

Edamame With Spicy Garlic Sauce

Hijiki Salad (Hijiki No Nimono)

Blistered Shishito Peppers

Seaweed Salad (Kaisou Salada)

How to Store Leftovers

• Refrigerate any leftover sesame snap peas inside an airtight container for 2 to 3 days
• Since these crunchy sugar snap peas are served cold, there’s no need to reheat prior to serving

Did you try this sugar snap peas with sesame dressing recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sugar Snap Peas with Sesame Dressing

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These crunchy, sweet and refreshing snap peas are served with a traditional Japanese onion and sesame dressing that’s nutty and savory.

• Author: Caroline Phelps

Ingredients

Units USM

• 8 oz sugar snap peas

Sesame dressing

• 2 tablespoons onion or shallot, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame oil
• 1 teaspoon chinkiang vinegar
• 1 teaspoon soy sauce
• 1/8 teaspoon salt
• 1/2 teaspoon sesame seeds

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Instructions

1. Fill a medium size bowl with water and plenty of ice. Set aside.
2. Add all the ingredients for the onion sesame dressing to a bowl and whisk until combined. Set aside.
3. Bring a small pot of salted water to boil.
4. Add the sugar snap peas and boil for 2 minutes.
5. Drain and add the sugar snap peas to the ice bath. After 5 minutes, drain the sugar snap peas and pat them dry with a paper towel.
6. Transfer the sugar snap peas to a serving plate or shallow bowl and top with the dressing. Serve.

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Sugar Snap Peas With Sesame Dressing
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.

Edamame is one of my favorite Japanese appetizers! And once you realize how easy it is to make at home, this spicy edamame – packed with garlicky goodness and the perfect amount of heat – will be on your dinner table all the time.

For this edamame with spicy garlic sauce recipe, I wanted to create something that would appeal to spice lovers – but wouldn’t alienate those among us (like my mom!) who cringe when they see the word spicy on a menu.

The result is an edamame recipe that is loaded with savory, garlicky notes – and just enough shimmering heat that you know it’s there!

What is Edamame?

Edamame are immature, young soybean pods that are harvested before the beans naturally mature, darken and harden.

Mature soybeans are used to make things like tofu and soy milk – while the young vibrant green pods house soybeans that are pliant, yet slightly chewy. Think of the texture as a cross between a fresh green pea and a lima bean.

High in fiber and protein, and low in carbohydrates, edamame makes the perfect guilt-free appetizer, side dish or snack.

In fact, these soybean pods are firmly entrenched in the pantheon of Japanese appetizers and small dishes you’d find at your favorite sushi spot or izakaya, lightly salted and ready to eat alongside a small bowl of miso soup or a seaweed salad.

But aside from serving edamame with the typical salt, seasoned edamame is great as well. Check out this edamame with soy and sesame sauce recipe.

For this spicy edamame recipe, I’m using a few more ingredients than tradition would call for – but the outcome is vivid, garlicky goodness.

Ingredients for Spicy Garlic Edamame

Scroll all the way down for the full recipe.

• Edamame Pods: Use edamame in the shell for this recipe. We’ll talk more specifics in a sec.
• Garlic and Ginger: Fresh minced ginger delivers a sustained burn, while minced garlic imparts pungent, earthy notes.
• Chopped Shallot or Scallion: Use one or the other to add a sharp, vegetal element to the overall sauce.
• Gochugaru: These are Korean red pepper flakes. And while some brands can be volcanic, most deliver a milder, nuanced, smoky heat. It’s available in most Asian grocery stores – or grab gochugaru here on Amazon.
• Sesame Oil: Nutty and toasty, sesame oil brings a rounded depth to the overall dish. A word to the wise here: a little goes a long way!
• Sesame Seeds: I used ground black sesame seeds in this spicy edamame recipe. However, feel free to use what you have on hand. One tsp of white or black – ground or whole – sesame seeds will do the trick.
• Soy Sauce: The universal bringer of umami! If you’re following a gluten-free diet, use tamari or liquid aminos instead.
• Salt: A pinch or two of kosher salt will increase the savory elements of the dish without resulting in something that is merely salty. In fact, when a dish calls for a sprinkle of salt, I always reach for the kosher salt. There’s just less of a chance over-salting with the larger crystals.

Best Edamame to Use For This Recipe

For this spicy edamame recipe, you’ll want to get frozen edamame in the shell. Believe it or not, that’s what your favorite sushi restaurant is using. The edamame you’ll find at the grocery store has been quickly parboiled prior to freezing – and then flash frozen to preserve the freshness.

These days it’s quite easy to find frozen edamame at your local shop in the freezer section with the bagged veggies. Chains like Whole Foods, Wegmans and Costco all sell edamame as well.

Always look for organic edamame.

Can You Eat Frozen Edamame Raw?

When it comes to food safety, it’s always best to cook edamame before you serve and eat it.

That said, if you were to consume a thawed edamame bean or two, you should be OK. The parboiling process edamame pods undergo before they are frozen should be enough to avoid any gastrointestinal distress.

However, if you’re lucky enough to find fresh edamame at a farmer’s market or something, you most definitely need to cook those prior to consumption.

How to Make Spicy Edamame

1. Gather all of your kitchen tools and ingredients.
2. Then bring a pot of water to a boil and add your edamame pods. Boil for 3 to 4 minutes and drain well. [Alternatively, you can microwave them. For this method, place the pods in a microwave safe bowl or container and add a tbsp of water. Cover and microwave for 3 to 4 minutes.]
3. Transfer your cooked edamame to a mixing bowl and set aside.
4. Next, in a separate bowl, mix the ingredients for the garlic chili sauce and stir well.
5. Finally, pour the spicy garlic sauce over the cooked edamame pods and serve immediately.

How to Eat Edamame

While eating edamame isn’t a science or anything, not all of it is edible. The beans: yum. But the pod: nope. Think of the pod as the vehicle to get both the beans and the garlicky sauce into your mouth.

Use your front teeth to scrape the beans out of the pod, while pulling the tip of the pod with your forefinger and thumb. The beans will come out easily.

That way, you get to enjoy the chili sauce covering the pod, and the beans from inside the pods. While discarding the inedible pod itself.

Pro tip: be sure to have a separate bowl on the table for your discarded pods. This goes double if you’re sharing a meal with friends. Just trust me on this one.

How to Store Leftovers

Store any leftovers in the fridge inside an airtight container for up to 3 days.

Chili garlic edamame is delicious both hot and cold – so you can zap the leftovers in the microwave, or eat it right out of the refrigerator. Your choice.

One thing I’ve noticed is that the flavors of the sauce can dull a bit after a couple of days. You can easily revive the entire dish with a simple dash of soy sauce. It tastes like you just whipped it up fresh.

What to Serve With Spicy Edamame

Blistered Shishito Peppers

Seaweed Salad (Kaisou Salada)

Shoyu Ramen – 醤油ラメーン

Japanese Salted Salmon (Shiozake)

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

Edamame With Spicy Garlic Sauce

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Make this iconic Japanese appetizer at home in under 15 minutes from start to finish. Packed with garlicky goodness and shimmering heat. Yum!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 1 bowl
• Category: Side
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units MUS

• 250g edamame pods
• 1 garlic clove, minced
• 1 teaspoon ginger, peeled and minced
• 1 teaspoon shallot or scallion, finely chopped
• 1 teaspoon gochugaru
• 2 tablespoons sesame oil
• 1 teaspoon black or white ground sesame seeds, or whole sesame seeds
• 2 tablespoons soy sauce
• Pinch of salt

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Instructions

1. Bring a pot of water to boil and add the edamame pods. Boil for 3 to 4 minutes and drain well. Alternatively, you can place the pods in a microwave safe container, add 1 tablespoon water, and close the lid. Microwave for 3 to 4 minutes.
2. Transfer the edamame to a bowl and set aside.
3. Mix all of the remaining ingredients in a bowl.
4. Pour the spicy garlic sauce over the edamame and serve immediately.

Notes

For leftovers: Keep the edamame in an airtight storage container and refrigerate for up to 3 days. You can enjoy the edamame hot or cold. Drizzle the pods with a little soy sauce to revive the taste of the sauce.

Nutrition

• Serving Size: half a bowl
• Calories: 273
• Sugar: 3.4g
• Sodium: 26.6mg
• Fat: 20.4g
• Saturated Fat: 2.1g
• Unsaturated Fat: 6.1g
• Trans Fat: 0g
• Carbohydrates: 11.5g
• Fiber: 6.7g
• Protein: 14.6g
• Cholesterol: 0mg

Keywords: izakaya food, appetizer

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Edamame With Spicy Garlic Sauce
Pickled Plum.

Blistered shishito peppers are a Japanese gastropub favorite. Get a blistered char on these Japanese peppers and flavor them with a simple one-two punch from the pantry. The result is smoky, umami perfection. Shishitos are so easy to make in your home kitchen. They’re ready in 10 minutes from start to finish!

I could make an entire meal out of appetizers. And that’s probably why I love Japanese izakayas so much.

Izakayas are informal Japanese bars that serve food meant to compliment adult beverages. Most dishes are on the smaller side – and perfect for sharing.

These blistered shishito peppers are an izakaya mainstay – and I never pass up the opportunity to order a plate or two when I’m sipping on sake or a whisky highball.

However, you don’t have to be in a bar on the other side of the world to enjoy shishito peppers! I’ll show you how to make them at home.

What are Shishito Peppers?

Shishito peppers are small, slender East Asian peppers with a thin skin. That thin skin allows the peppers to easily achieve a blistered char on the outside, either in a hot pan or over an open flame.

These Japanese peppers are somewhat similar to their Spanish cousin: padrón peppers, which hail from Galicia. The main difference is that the padróns tend to be a bit rounder and stubbier than the long, fingerlike shishitos.

• What do Shishito Peppers Taste Like? Eaten raw, shishito peppers resemble the taste and texture of a green bell pepper. In this blistered shishito peppers recipe, the flavor is smoky and savory with a vegetal brightness around the edges.
• Are Shishito Peppers Hot? While they are overall mild, about one-in-ten of the peppers has some heat. And every once in awhile, you might take a bite that will really blow your hair back and bring a spicy tear to the eye. It’s a bit of a gamble. But don’t worry… shishito peppers tend to range anywhere from 40 – 250 units on the Scoville Scale (minus the super spicy oddball). By contrast, a jalapeño averages 5,000 on that same scale. So, generally, shishitos are pretty mild.
• Where to Buy Shishito Peppers: Luckily, these days, you can easily find shishitos at most grocery stores. I’ve found them at Whole Foods and Trader Joes almost without fail. Also, be sure to check your local farmer’s market!

Blistered Shishito Peppers Ingredients

Scroll all the way down for the full recipe.

• Shishito Peppers: To make this shishito recipe, of course, you’re going to need the namesake ingredient.  About 8 ounces (or around 1/2 lb) should have you sitting pretty. After you rinse them, pat them dry with paper towels or a clean dish cloth.
• Sesame Oil: A drizzle of nutty sesame oil introduces a toasted element to the blistered shishito peppers. We’ll add this to the shishitos at the very end – once you’ve turned the heat off, but they’re still in the hot pan. Aside from flavor, this helps with the blister. You can also use olive oil or avocado oil, but I think sesame oil adds a real depth of flavor those other cooking oils lack. Grab toasted sesame oil here on Amazon.
• Soy Sauce: Likewise, you’ll use about a teaspoon of soy sauce at the end as soon as you turn the stovetop heat off. The shoyu brings an element of savory umami – and almost caramelizes in the hot pan. In my opinion, this is non-negotiable. You need a little soy sauce!
• Salt and Pepper: A little dusting is all you need. Fresh cracked pepper is best, but you can use whatever you have handy. When it comes to the salt, I’d recommend kosher salt or flaky sea salt.

How to Cook Shishito Peppers

1. Gather all of your kitchen tools and ingredients.
2. Heat a large cast-iron skillet, pan or wok over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Btw, there’s no oil at this point. You’re cooking the peppers in a dry pan.
3. Toss the shishitos occasionally until they start to blister and get a nice bit of char on the outside skin.
4. Then turn the heat off and add a teaspoon of the sesame oil while vigorously shaking the pan. You want to make sure that all of the peppers are evenly coated with the oil.
5. Next, add your soy sauce and shake the pan again so all the peppers are coated evenly.
6. Finally, transfer the blistered shishito peppers to a serving plate and season with salt and pepper to taste. Serve hot.

Blistered Shishito Peppers Flavor

This delicious Japanese snack is savory and smoky. Obviously, the more char you get on the outside of the peppers, the more smoky the final dish will taste.

The salt balances the veggie-brashness of the peppers and nudges the soy sauce a little further forward on the palate.

The shishito peppers themselves have a verdant tang to them – and the texture resembles a very thin (and very cooked) green pepper.

You’ll eat everything except the stem.

Now, I prefer to eat these blistered shishito peppers as-is. I think the flavor is balanced and perfect.

However many people serve shishitos alongside a dipping sauce. Popular dip choices include mayo, garlic aioli – or a splash of citrus like sudachi or yuzu. Check out my step-by-step recipe for Japanese mayonnaise here.

How do you like to eat shishito peppers? Tell me about your favorites in the comments section below!

What to Serve With Blistered Shishito Peppers

Shishitos go with almost everything. But if you’re feeling ambitious, you can make your favorite izakaya dishes and create an entire meal out of small Japanese plates.

Here are some reader favorites:

The Best Okonomiyaki (お好み焼き)

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

The Best Yaki Udon – やき うどん

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

Blistered Shishito Peppers

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★★★★★

5 from 2 reviews

This is a quick and delicious recipe for blistered shishito peppers seasoned with a little soy sauce and sesame oil. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 8oz (1/2 pound) shishito peppers
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or liquid amino for gluten-free
• Salt and pepper, to taste

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Instructions

1. Heat a large skillet over medium high heat and add the shishito peppers.
2. Occasionally toss the peppers until they start blistering and getting charred. 
3. Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil. 
4. Add the soy sauce and repeat the same step.
5. Transfer the shishito pepper to a serving plate and season with salt and pepper. Serve.

Notes

REFRIGERATING

Blistered shishito peppers taste best fresh out of the pan, but they can be refrigerated for up to 2 days, in an airtight storage container.

Nutrition

• Serving Size: 6 to 8 shishito peppers
• Calories: 45
• Sugar: 2.9g
• Sodium: 75.6mg
• Fat: 2.5g
• Saturated Fat: 0.4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.6g
• Fiber: 1.9g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: izakaya food, side dish, vegetarian

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Blistered Shishito Peppers
Pickled Plum.

Egg drop soup is one of those dishes that’s so cheap and easy to make that I never order it at a restaurant. I love its simplicity and how it pairs well with just about anything – and is ready to serve in just 10 minutes!

Simple soups are quintessential to Asian dinners and my two favorites are miso soup and egg drop soup. I like that they are light so they don’t fill me up too much, while still bringing plenty of flavor and character to the table.

They are also a life saver when I feel lazy in the kitchen but still want to whip up a meal consisting of more than one dish.

The recipe I have for you today is a Japanese egg drop soup, called kakitmajiru. You will need seven ingredients and 10 minutes to make it.

Soups on!

What is Egg Drop Soup?

Egg drop soup is a Chinese soup made with chicken broth and whisked eggs that are slowly stirred into the soup to create thin threads. The traditional Chinese egg drop soup can sometimes include tofu,  corn, chopped scallions, or bean sprouts.

While the Chinese version is the most famous type of egg drop soup, many countries have their own version:

• America’s version of egg drop soup is thicker in consistency and is usually only served with chopped scallions.
• Italy’s version is called stracciatella, and is made with a meat broth, olive oil, flour, egg, lemon zest, and parmesan cheese.
• Eierflockensuppe is Austria’s version of egg drop soup. It’s made with a simple broth and dumplings made from scrambled eggs and flour.
• Polish egg drop soup is made with chicken broth, some vegetables, and chicken breast. It’s very similar to chicken noodle soup, except that the noodles are replaced by cooked eggs that mimic the shape of noodles.
• And there is of course, kakitamajiru, which is Japan’s version of Chinese egg drop soup. It’s very similar to the Chinese version except that dashi is used instead of chicken broth. The texture may also be thinner (more watery).

Ingredients for Japanese Egg Drop Soup

Scroll all the way down for the full recipe.

• Dashi: You can make the dashi from scratch by using my recipe here, or use dashi powder. My favorite brand is Shimaya.
• Soy sauce: The soy sauce enhances the broth with some savory and umami notes.
• Sake: Sake is great for adding a little sweetness – on an aromatic level – without actually tasting sweet. It also helps to mellow flavors that tend to be aggressive.
• Salt: Just a little salt to bring all the flavors together and to season the soup.
• Potato starch: Potato starch thickens the broth and gives the soup its slightly gooey texture. Cornstarch can also be used and the result is pretty much the same.
• Egg: Since the egg is the star of the dish, I recommend buying high grade, pasture raised eggs, such as Vital Farms. They taste so much better! I get mine at Whole Foods.
• Baby spinach: You will need about a hand full of baby spinach, or just enough to color the soup with pretty green leaves.

How to Make Japanese Egg Drop Soup

1. Gather all of your kitchen tools and ingredients.
2. Start by putting the dashi stock in a small pot along with the soy sauce, sake, and salt. Stir and bring the mixture to a boil.
3. Whisk the egg and hold a pair of chopsticks in the center of the pot. Slowly pour the egg on the chopsticks so it drizzles into the soup. Keep going, in a swirling motion, moving away from the center, like you are drawing a spiral.
4. Let the egg simmer for 20 seconds and add the spinach.
5. Turn the heat off and serve.

This is a very versatile soup so feel free to add more vegetables, dumplings, or noodles, if you would like to make it more filling.

Some of my favorite additions and toppings

• Chopped shiitake mushrooms
• Thinly sliced carrots (julienned)
• Chopped scallions
• Silken tofu
• Wakame (seaweed)
• Harusame (glass noodles, cellophane noodles)

What to serve with Kakitamajiru

The delicate flavor of kakitamajiru makes it an excellent side or appetizer to serve with dishes that are bold and assertive. I like to stick to Japanese, Korean, or Chinese dishes, whenever I make this soup, so the flavor profile stays in the same category.

Here are some of my favorites:

• Nasu dengaku
• Japchae
• Japanese fried rice (yakimeshi)
• Eggplant with garlic sauce
• Korean sticky chicken
• Korean cucumber salad

Other Easy Homemade Asian Soups

If you like this recipe and are a soup lover like I am, here are other easy and delicious Asian soups you can make at home in just a few minutes.

• Miso soup
• Kitsune udon
• Cabbage soup with kombu dashi
• Baby bok choy soup with garlic and ginger
• Hot and sour soup

Did you like this Japanese Egg Drop Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Egg Drop Soup (Kakitamajiru)

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

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Make this light and delicate Japanese egg drop soup in just 10 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 2 cups dashi
• 1 teaspoon soy sauce
• 1 tablespoon sake
• 1/4 teaspoon salt
• 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
• 1 large egg, whisked
• 1/4 cup baby spinach

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Instructions

1. In a small pot over medium high heat, add  the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.
2. Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup. 
3. Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup. 
4. Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center. 
5. Once all the egg has been poured, wait about 20 seconds and add the spinach. 
6. Stir with a ladle and serve. 

Notes

This soup will last for up to 3 days, refrigerated, in an airtight storage container.

Nutrition

• Serving Size: 1 bowl
• Calories: 85
• Sugar: 1.5g
• Sodium: 1195.8mg
• Fat: 2.6g
• Saturated Fat: 0.8g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 7.3
• Fiber: 0.1g
• Protein: 4g
• Cholesterol: 93mg

Keywords: appetizer, side dish, egg and spinach soup

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Japanese Egg Drop Soup (Kakitamajiru)
Pickled Plum.

With a colorful center and sesame flavored rice, kimbap makes a delicious snack or light lunch to eat at home, school, or work!

The first time I had kimbap was in Koreatown in Manhattan.

I was doing my usual grocery shopping at HMart and decided to stop somewhere in Koreatown for a quick bite to eat. I walked toward 5th avenue and past E-Mo, a tiny kimbap shop with only a carryout counter and a kitchen. Since I wasn’t too familiar with kimbap, my curiosity was piqued and in I went to order a couple of rolls.

Instead of eating them right on the spot, I chose to save the rolls as a side for dinner.

I no longer remember what I made that night but I do remember loving the kimbap rolls, it was nothing like what I expected to taste. The nutty sesame oil combined with the sweet and tangy pickled flavors were right up my alley! And as someone who usually dips her rolls in soy sauce it was refreshing to eat these one without the need for additional seasoning.

This kimbap recipe I have is easy to follow and takes approximately 30 minutes to make. I’ve also taken lot of pictures so you can see exactly how to roll kimbap.

What is Kimbap?

Kimbap, or gimbap, is a Korean dish made of seasoned cooked rice and various fillings that are rolled in dried seaweed, and cut into bite size pieces. It’s a popular light lunch option for its portability and is often included as part of a packed meal. The look of kimbap may be similar to Japanese maki rolls but its components are very different.

What is the Difference Between Kimbap and Sushi?

While the basic ingredients for both kimbap and sushi rolls include rice and dried seaweed, that’s pretty much where the similarities end. Let’s start with the rice:

• Sushi rice is made with Japanese short grain rice and seasoned with rice vinegar, sugar, salt, and sometimes kombu dashi. Sushi rice has a tangy, salty, and slightly sweet taste.
• Kimbap rice is seasoned with sesame oil and has a nutty and slightly sweet taste. Short grain brown rice or black rice (fordbidden rice) can also be used to make kimbap.

Fiilings

• Sushi rolls are made with raw fish, vegetables, and sometimes pickles.
• Kimbap rolls are made with a combination of vegetables, preserved foods, sometimes cheese, and proteins such as ham, beef, and egg.

Seaweed

• The seaweed on sushi rolls is served as is.
• The seaweed on kimbap is brushed with a little sesame oil.

Lastly, while sushi is perceived as a form of art, a meal to be enjoyed on special occasions, kimbap is the exact opposite. It’s usually made at home or in small shops run by home chefs and ‘aunties’, and is served at picnics or as part of a school lunch.

Kitchen Tools Needed

• Bamboo rolling mat
• Basting brush
• Chef’s knife (must be sharp)

Ingredients for Kimbap (Gimbap)

• Rice: You can use cooked short grain Japanese rice, cooked short grain brown rice, or forbidden rice.
• Sesame oil: You will need sesame oil to make the kimbap rice, pan fry some of the fillings, season the spinach, and to brush on the seaweed.
• Seaweed: About 3 to 4 nori seaweed sheets. Make sure the dull side is facing up when you are using them.
• Filling: For this recipe you will need a carrot, danmuji (yellow pickled daikon), English cucumber, 2 large eggs, and some baby spinach.

Filling Variations

Gimbap is so versatile that you can pretty much use anything you like as a filling! But if your goal is to create rolls that contain popular filling combinations, try some of these below:

• Eomuk (fish cakes)
• Beef (bulgogi or ground beef)
• Canned tuna
• Ham
• Spam
• Imitation crab
• Kimchi
• Cheese

How to Make Kimbap

1. Gather all of your ingredients to make kimbap.
2. Start by making the rice – combine the cooked rice, sesame oil, and salt, in a bowl and use a rice paddle to mix the rice.
3. Add 1 teaspoon of sesame oil to a small pan and add the whisked eggs. Swirl the pan around to create an omelette and cook until the eggs are cooked through.
4. Slide the omelette on a cutting board and cut into long strips. Set aside on a plate and place the pickled daikon sticks next to the strips.
5. Add another teaspoon of sesame oil to the same pan and add the carrot and cucumber sticks. Cook for 1 minute, turn the heat off, and place the vegetables next to the omelette strips.
6. Fill a small pot with salted water and bring to a boil. Add the spinach and boil for 1 minute. Drain and rinse the spinach under cold water. Drain again and gently squeeze the spinach to remove excess water.
7. Add the spinach to a bowl and toss it with 1 teaspoon sesame oil and a pinch of salt.

How to Roll Kimbap

Now that all of your ingredients are prepped, it’s time to make kimbap rolls!

1. Place the bamboo mat on a flat surface in front of you.
2. Grab a sheet of dried seaweed and lay it flat on the bamboo mat, shiny side down.
3. Place a small bowl of water next to the bamboo mat.
4. Add a little sesame oil to a bowl and set it next to the bamboo mat, along with a basting brush.
5. Scoop up 3/4 cup of rice and put it on the seaweed. Spread it across the sheet using your fingers, until 2/3 of the sheet is covered. Leave the section that’s furthest from you empty.
6. Take a few ingredients to make your filling and add them to the center of the rice.
7. Using your thumbs, hold the bottom edge of the bamboo mat (the side closest to you) and lift. Hold on to the filling with your other fingers, so they don’t fall out, and begin rolling. Roll into a tight cylinder while tucking the filling in firmly.
8. Keep rolling until you get to the empty part of the seaweed. Dip a couple of fingers in water and lightly run them across the seaweed.
9. Keep rolling until you reach the end of the mat and let go.
10. Take the basting brush, lightly dip it in sesame oil and brush the outside of the kimbap.
11. Slice the roll into bite size pieces and serve.

How to Eat Kimbap

Kimbap is best eaten fresh at room temperature. That’s when the texture of the rice is at its best – moist and chewy. Refrigerating it will make the rice hard and chalky and I don’t recommend reheating it in the microwave either. The texture of the seaweed will deteriorate the longer you leave it and microwaving might make the rolls fall apart and give the kimbap a mushy texture.

However, there is a technique you can use to eat good kimbap the next day!

• Use eggs: Break 1-2 eggs in a bowl and whisk them. Slice your kimbap into bite size pieces (if it’s not sliced already) and dip each piece in egg, making sure to coat it on both sides. Add 2-3 tablespoons of oil to a pan and turn the heat to medium. When the oil is hot, add the kimbap pieces and cook on each side for 1-2 minutes, until the egg is golden brown. Transfer to a plate and serve.

To make it even more interesting, you can dip the kimbap in panko breadcrumbs after it’s been dipped egg. Cook for an additional minute or two and serve.

What to Serve with Kimbap

Kimbap is usually served as a side dish or a snack.

Because it’s mild in taste and not too filling, it pairs nicely with dishes that are bold and either light or hearty. To make an authentic Korean meal, I suggest serving kimbap with:

• Doenjang jjigae 
• Japchae
• Kimchi pancake
• Vegan jajangmyeon
• Dongchimi
• Soondubu

Did you like this Vegetarian Kimbap Recipe? Are there changes you made that you would like to share?

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Vegetarian Kimbap

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With a colorful center and sesame flavored rice, kimbap makes a delicious snack or light lunch to eat at home, school, or work!

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 3-4 rolls
• Category: Rice
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Kimbap Rice 

• 3 cups cooked Japanese rice, room temperature
• 2 tablespoons sesame oil
• 1/2 teaspoon salt

Kimbap Filling

• 3 teaspoons sesame oil
• 2 large eggs, whisked
• Danmuji (yellow pickled radish or takuan), sliced lengthwise into sticks
• 1/2 English cucumber cut lengthwise, seeds scooped out with a small spoon
• 1 medium carrot, peeled and sliced lengthwise into thin sticks
• 3 1/2 cups baby spinach

Additional ingredient

• Sesame oil, for brushing

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Instructions

1. To make the kimbap rice, place the rice in a bowl and add the sesame oil and salt. Mix using a rice paddle until the rice is evenly coated. Cover with a kitchen towel and set aside.
2. In a medium pan, add 1 teaspoon sesame oil and turn the heat to medium. Add the whisked eggs and tilt the pan to spread the mixture evenly. Cook for 2-3 minutes, until the omelette if fully cooked.
3. Carefully transfer the omelette to a cutting board and let cool for 1-2 minutes. Slice into sticks and place them on a large plate.  Arrange the takuan (pickled daikon) next to the omelette sticks.
4. Using the same pan for the omelette, add the remaining 1 teaspoon sesame oil and turn the heat to medium. When the oil is hot, add the carrot and cucumber sticks and cook for 1 minute. Turn the heat off and transfer the vegetables to the plate, next to the daikon and omelette.
5. Bring a small pot of salted water to boil and add the spinach. Boil for 1 minute and drain. Rinse the spinach under cold water and gently squeeze out the excess water. Take your time squeezing out the water, squeeze as much out as you can. Transfer the spinach to a bowl and toss with 1 teaspoon sesame oil. Season with salt and set aside.
6. Place a bamboo mat on a flat surface and add a sheet of nori seaweed on top, shiny face down.
7. Fill a small bowl with water and place it next to the bamboo mat.
8. Add a little sesame oil to a small bowl and place it next to the bamboo mat, with a brush.
9. Put about 3/4 cup of rice on the seaweed and spread it evenly across, parallel from you, leaving about 1/3 of the seaweed – the side furthest from you- empty. 
10. Add the fillings to the center of the rice – I recommend calculating and separating the fillings equally so you have the same amount for 3-4 kimbap rolls – and start rolling.
11. Grab the bottom edges of the mat with your thumbs while holding on to the filling with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly and slightly lift the edge of the bamboo mat.
12. Roll it forward while using a little pressure but not so much that the filling spills out.
13. Dip your index finger in water and lightly wet the part of the seaweed that’s empty.
14. Keep rolling and let go of the mat when you get to the other end.
15.  Lightly brush the seaweed with some sesame oil and slice kimbap into bite size pieces. Serve immediately (kimbap tastes best fresh).

Notes

For vegan kimbap:

Substitute the eggs for firm tofu, baked tofu, or imitation ham.

For leftovers:

Break 1-2 eggs in a bowl and whisk them. Slice your kimbap into bite size pieces (if it’s not sliced already) and dip each piece in egg, making sure to coat it on both sides. Add 2-3 tablespoons of oil to a pan and turn the heat to medium. When the oil is hot, add the kimbap pieces and cook on each side for 1-2 minutes, until the egg is golden brown. Transfer to a plate and serve.

To make it even more interesting, you can dip the kimbap in panko breadcrumbs after it’s been dipped egg. Cook for an additional minute or two and serve.

Nutrition

• Serving Size: 1 kimbap roll
• Calories: 333
• Sugar: 2.3g
• Sodium: 837.4mg
• Fat: 13.1g
• Saturated Fat: 2.4g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 45.4g
• Fiber: 2g
• Protein: 7.7g
• Cholesterol: 93mg

Keywords: maki, sushi, appetizer

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Learn how to make light, airy, and perfectly crunchy shrimp tempura in your own kitchen with this easy to follow tutorial. 

Tempura is one of Japan’s most iconic dishes.

With its light and crispy batter it’s no wonder why it’s become one of Japan’s favorite food exports, next to sushi and ramen.

Making tempura is an art in Japan – specialized shops called tempura-ya offer the thinnest, crispiest, and lightest batter, that’s virtually grease-free. Some chefs like to use carbonated water instead of regular water, for extra airiness. The tempura is served with homemade seasoned salt instead of the ubiquitous tempura dipping sauce. It’s all about keeping the batter as crispy as possible.

The whole experience is something unique that I recommend you try if you ever find yourself in Japan. It’s tempura like you’ve never tasted before!

The shrimp tempura recipe I have for you today isn’t going to give you tempura-ya grade food, but is one I enjoy making nonetheless. It hits the spot whenever I crave tempura and is less doughy and greasy than what I usually get here in the US. Enjoy!

What is Tempura?

Tempura (天ぷら) is a traditional Japanese dish consisting of vegetables and seafood that have been dipped in a light batter and deep fried until crispy.

What’s interesting to know is that while tempura is considered to be a Japanese dish, its origin are rooted in Portugal. The art of deep frying was introduced to Japan in the 1600s by Portuguese traders and eventually became a common vegetarian dish found in Buddhist temples.

It was also a popular street food sold by pushcarts across old Tokyo (called Edo) and has since remained a favorite among Japanese people.

Ingredients for Shrimp Tempura

• Shrimp or prawns: Use large shrimp or prawns, fresh or frozen (uncooked), that have been thawed. I highly recommend spending a little more on good shrimp since they taste so much better, and are also friendlier to the environment. Look for sustainable shrimp that have been farmed in the US (Whole Foods has a good selection). Shrimp from U.S. farms are produced under strict environmental laws, making them a much better choice than imported, farmed shrimp. All U.S. shrimp farms, however, are not equal, but it’s better and healthier than buying shrimp that have been imported from China or Vietnam.
• Egg: One large egg that has been whisked. It will be used in the batter.
• Water: 1 cup of ice cold water. It’s important to use ice cold water since it slows down the activation process of gluten, which in turn makes it harder to absorb oil and gives it a light and crispy texture.
• Flour: I’m using self-rising flour because it has a lower amount of protein content than all-purpose flour. What this means is that the texture of the batter will be more crispy (water mixed with protein creates gluten). Gluten is what makes baked goods chewy and stretchy, which is exactly what we are trying to avoid here! You can also use cake flour which is also low in protein, or a pre-made tempura batter mix.
• Cornstarch: The cornstarch is used to help the batter stick to the shrimp. Potato starch can also be used instead of cornstarch.
• Oil: Use a neutral oil with a high smoke point such as vegetable oil, safflower oil, or corn oil.

There are two traditional way to serve shrimp tempura – with tempura dipping sauce or dipping salts, which are finely ground salt grains seasoned with ingredients such as matcha, ground sesame seeds, or pulverized dried shrimp.

Tools Needed

• Chef’s knife or paring knife
• 2 mixing bowls
• Deep skillet (this is the one I use) or medium size pot
• Cooking chopsticks
• Kitchen thermometer

How to Make Tempura Batter

The secret to making deliciously light and crispy tempura lies in how you make and fry the batter. Timing, oil temperature, batter temperature and texture, and organization, and are all crucial parts to making good shrimp tempura. Let’s go over each step so you can learn to make delicious tempura every single time!

Organization: From peeling shrimp to dipping and deep frying them, keeping your work station clean and organized is a must. There are quite a few steps to making shrimp tempura so by keeping your cornstarch, wet and dry ingredients, shrimp, and deep frying tools organized, you will be able to move swiftly from one step to another, without feeling overwhelmed or frustrated.

Timing: Just like organization is crucial to making the cooking process successful, timing is crucial to the success of the batter. You want to make sure that the batter is ice cold when it’s time to dip the shrimp and add them to the oil. Ice cold batter prevents the batter from absorbing a lot of oil, so the tempura stays light and crispy.

Oil temperature: 360ºF is the ideal temperature to make shrimp tempura. It’s easy to keep an eye on the temperature with a kitchen thermometer but there is another easy way to test the oil if you don’t have one. Drop a few of globs of batter into the oil and see what happens – if it sizzles right away, the oil is too hot. If it sinks to the bottom, the oil is not hot enough. Keep testing until the batter sinks halfway down and pops back up. When it does that you can start deep frying.

Batter temperature: The batter must be ice cold right before it’s being used. The best way to achieve this is to wait to make the batter until you are almost ready to deep fry. Keep all of your ingredients in an area that’s closest to where you will be frying and make your batter there. Keep water in a bowl with a few ice cubes and discard the ice cube right before using it.

Batter texture: The key to making good tempura batter is by controlling the gluten in your batter. You want to try to activate it as little as possible to keep the texture of the tempura light and crispy. When it’s time to add the flour to the ice cold water and egg mixture, dump it in in one shot and leave it. Don’t mix it, this is very important! Instead, grab your chopsticks and poke the flour to combine it with the wet mixture. Do this for 20-30 seconds at most. It’s totally fine if you see lumps – that’s what gives tempura its uneven texture and irresistible crunchy bits.

Dip lightly: Finally, dip the shrimp lightly and try not to move it around too much in the batter (remember – you don’t want to activate thee gluten!).

How to Make Shrimp Tempura

1. Start by peeling the shrimp and leaving the tail part on. Make a few cuts across the back of the shrimp and flatten them so they are straight.
2. Whisk the egg and ice water in a bowl until the mixture is completely blended.
3. In a separate bowl, add the self rising flour.
4. Add about 1.5 inches of oil to a deep skillet or medium size pot and turn the heat on. Use a kitchen thermometer to keep track of the temperature. The oil will be ready for deep frying once it reaches 360ºF.
5. Prepare your work station by placing the shrimp, cornstarch, egg mixture, and self rising flour, nearby so they are easy to use once you start deep frying.
6. Drop the flour in the wet mixture in one shot but don’t stir it. Stirring activates the gluten which makes the batter thicker and heavier. Instead, poke with chopsticks it for about 20 seconds, until the batter is the consistency of cream. It’s okay if it’s lumpy.
7. Dust the shrimp on both sides and let’s start deep frying! Take one shrimp and lightly dip it in batter. Gently slide it into the oil and repeat this step for 3-4 more shrimp. You will have to do this in batches since you can only add a few shrimp at a time so the oil temperature doesn’t drop.
8. Once the shrimp are golden, transfer them to a plate covered with paper towel to drain excess oil.
9. Serve with tempura dipping sauce (tentsuyu) and your favorite Japanese sides. Enjoy!

Traditional Sides to Serve with Shrimp Tempura

If you are in the mood to go all Japanese for your tempura dinner, here are popular traditional sides to serve it with:

• Miso soup
• Pickles (tsukemono)
• Chawanmushi
• Seaweed salad (kaisou salada)
• Wakame salad

Japanese Rice

Tempura is also usually served with a bowl of Japanese rice, as a side. To make good Japanese food you must first learn to make good Japanese rice. The good news is that it’s not complicated once you know what type of rice to buy and what cooking method yields the best rice.

Click here to watch my easy tutorial on how to make perfect Japanese rice every single time, without fail.

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

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Shrimp Tempura

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Learn how to make light, airy, and perfectly crunchy shrimp tempura in your own kitchen with this easy to follow tutorial. 

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 12 shrimp
• Category: Seafood
• Method: Deep-frying
• Cuisine: Japanese

Ingredients

Units USM

• 12 large shrimp
• 1 large egg
• 1 cup ice cold water
• Ice cubes
• 1 cup self rising flour
• Cornstarch, for dusting
• Vegetable oil or other neutral oil with a high smoke point such as canola or safflower

Serve with tempura dipping sauce (tentsuyu)

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Instructions

1. Devein and peel the body of each shrimp, leaving the tail on. Then slice a few shallow cuts across the back of each shrimp (about 1/4-inch deep) and flatten the shrimp on a cutting board, or other flat surface.
2. Whisk the egg and ice water in a bowl. Keep whisking until the egg is completely mixed with the water. Add 2-3 ice cubes to the mixture and set aside.
3. In a separate bowl, add the self rising flour. Set aside.
4. In a deep skillet or medium size pot, add about 1.5 inches of oil and turn the heat on. Bring the temperature of the oil to 360ºF. Use a kitchen thermometer to check the temperature of the oil.
5. While the oil is heating up, prepare your work station – place the shrimp, cornstarch (to dust the shrimp), flour, and egg mixture next to where you will be deep frying.
6. Cover a plate or tray with paper towel and place it next to your ingredients. You will also need chopstick or tongs to hold the shrimp tempura.
7. Take out the ice cubes and dump the flour in the wet mixture in one shot. DO NOT STIR. Stirring activates the gluten which is not what we want! Instead, poke it with chopsticks for about 20 seconds, until the batter is the consistency of cream. It’s okay if it’s lumpy. This step should be done right before you are ready to deep fry. The batter shouldn’t be left sitting for long.
8. Dust the shrimp with cornstarch. Take one shrimp, lightly dip it in batter and carefully slide it in the oil. Repeat this step with 3 or 4 more shrimp and add them to the skillet. It’s important not to overcrowd the skillet so the oil temperature doesn’t drop. Deep fry for about 3 minutes, until the shrimp are golden.
9. Take them out using chopstick or tongs, and place them on the plate covered with paper towel to remove excess oil.
10. Repeat until all the shrimp have been used.
11. Serve with tempura dipping sauce.

Notes

Shrimp tempura taste best when consumed immediately. I don’t recommend saving the leftovers for later but if you would like to, keep the shrimp refrigerated in an airtight storage container. They will keep for 1 day.

Nutrition

• Serving Size: 2 shrimp
• Calories: 163
• Sugar: 0g
• Sodium: 390.9mg
• Fat: 4g
• Saturated Fat: 2.4g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 17.3g
• Fiber: 1.6g
• Protein: 14.4g
• Cholesterol: 122.2mg

Keywords: breaded shrimp

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Making dumplings is so much fun that you will want your whole family to get involved! These fresh, earthy and savory dumplings are filled with mushrooms and cabbage, making them vegetarian and delightful on the palate!

Making dumplings can look intimidating at first: it’s a dish that hails from China, a country renowned for its good food and complex cuisine, and it involves folding a wrapper made of dough in such a way that it looks like a perfect little pillow.

I certainly doesn’t look like the easiest thing to make!

I felt the same way the first time I made dumplings. I expected them to look like poop, like the ones that don’t make the cut in a dumpling factory or dim sum restaurant and end up in the trash bin.

But as soon as I started folding I realized it wasn’t that hard to make. My first dumpling looked surprisingly good and I got better at it as I kept on folding. Since then I have been making them on a regular basis and truly enjoy the process. There’s something very calming about repeating the same action over and over again, it puts me in an almost meditative state.

Plus, I love looking at the final result – a plate full of yummy dumplings that my family devours with excitement each and every time.

Today I’m going to show you how to make Chinese dumplings step by step with the option of steaming them, pan frying them, or boiling them. Let’s cook!

What are Dumplings?

Taken from the adjective dump which means ‘of the consistency of dough’, dumpling is a term used for any type of food consisting of a piece of dough that’s wrapped around a filling or that contains no filling. There are many different varieties of dumplings available from several countries around the world but the most well known are the Chinese dumplings, which isn’t surprising since they are so delicious!

Ingredients for Dumplings

• Dumpling Wrappers: Use the regular size ones which are about 3 1/2 inches in diameter.
• Oil: Use a neutral oil such as grapeseed or vegetable oil to pan fry the ingredients for the filling. Only 1 tablespoon is needed.
• Water: You will need water to steam,  pan fry, or boil the dumplings.
• Vegetarian filling: The filling is a mixture of mixed mushrooms, cabbage, sesame oil, nutritional yeast, garlic, scallions, whisked egg (or flaxseed egg if you are vegan), and salt and pepper.
• Dipping sauce: Choose whatever type of sauce you like to eat these dumplings with. You can choose something sweet like plum sauce, hoisin sauce (homemade is 100 times better), or one of my two favorite dumpling dipping sauces.

Filling variations

Here are a few variations you can play with for the filling (or you can come up with your own too, obviously ):

• Add your favorite protein such as shrimp, chicken, pork, or beef, in place of half of the mushrooms. Or try chopped tofu or Beyond Meat’s Hot Italian Sausages to stick to a plant based meal, they are delicious!
• Use more shredded cabbage and some chopped carrots in place of half of the mushrooms.
• Add some chopped canned bamboo or chopped water chestnuts to add a little crunch.
• Add cooked glass noodles in place of half of the mushrooms to load up on carbs.
• Add chopped Thai chilies or some red pepper flakes to add some heat.

How to Make Dumplings

1. Place all the ingredients for the filling in a bowl and stir well.
2. Place a frying pan on a burner over medium heat and add the oil and filling. Cook for 7-10 minutes, or until the vegetables are cooked through. Return the filling mixture to the bowl and let cool to room temperature.
3. Let’s make the first dumpling! Grab a wonton wrapper and hold it near the palm of your hand.
4. Scoop about 1 tablespoon of the mushroom and cabbage filling and place it in the center of it.
5. Wet your index finger and run it around the edges of the wrapper. This helps the dough to seal better.
6. Fold the dumpling in half and start by pinching the center of the wrapper opposite the palm of your hand, and press it against the flat side. The half of the wrapper that is in the palm of your hand stays flat the whole time, it never gets pinched. Now keep on pinching the same side until you get a fan like shape and press it against the flat side of the wrapper after each pinch.
7. When all the dumplings have been made, it’s time to cook them! You can either steam them, pan fry them, or boil them.

How to Steam Dumplings

1. Grab your bamboo steamer, or other steaming device, and line it with napa cabbage leaves or a couple of layers of cheesecloth. My bamboo steamer came with liners so I’m using that to prevent the dumplings from sticking to the bottom. You can also use cooking spray for metal baskets which works pretty well.
2. Place the dumplings in the steamer basket in a single layer, making sure to leave a little space between each piece. Repeat for the second basket (if you are using a bamboo steamer) and put the lid on.
3. Fill a skillet with 2 inches of water and bring to a boil. Place the bamboo steamer in the skillet and let the dumplings steam for 7-8 minutes.
4. Take the dumplings out of the baskets as soon as they are ready, otherwise they will start to stick.
5. Serve with your favorite dipping sauce.

How to Pan Fry Dumplings

1. Add 1 tablespoon of neutral oil such as grapessed or vegetable oil to a skillet and turn the heat to medium high.
2. When the oil is hot, place the flat side of the dumplings in the pan in a single layer and leave a little space between each of them.
3. Add 3 tablespoons of water and cover the skillet with a lid.
4. Cook for 6-7 minutes or until all the water has evaporated. The dumplings are ready to eat at this point but I recommend leaving them in the pan for a little longer, until the bottom of the wrappers turns golden brown.
5. Flip the dumplings and cook for an additional 1-2 minutes until the skin turns golden brown. Crispy dumplings are so yummy!
6. Transfer the dumplings to a plate and serve with your favorite dipping sauce.

How to Boil Dumplings

1. Bring a large pot of water to a boil and add 6 to 8 dumplings.
2. Boil for 3-4 minutes, until they are cooked through and transfer the dumplings to a plate.
3. Repeat the same step for the second and third batch.
4. Serve with dipping sauce.

What to Serve with Dumplings

Are the dumplings the star of your meal or are they more of a side dish?

If they are the star of your meal, serve them with other small dishes such as:

• Chinese tea eggs
• Vegetable egg rolls
• Chinese broccoli with garlic sauce
• Chicken egg foo young
• Chinese shredded potatoes with vinegar and chili

If they are a side to an Asian style dinner, serve them with:

• Eggplant with garlic sauce
• Vegan mapo tofu
• Sweet and sour tofu
• Vegan dan dan noodles
• Shrimp fried rice

Did you like this Mushroom Cabbage Dumplings Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Mushroom Cabbage Dumplings

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These fresh, earthy and savory dumplings are filled with mushrooms and cabbage, making them vegetarian and delightful on the palate!

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 8 minutes
• Total Time: 32 minutes
• Yield: 20 dumplings
• Category: Appetizer
• Method: Steaming
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 20 dumpling or gyoza wrappers (small, about 3.5 inches in diameters)
• 1 tablespoon vegetable or grapeseed oil

Filling:

• 9 ounces button mushrooms or mixed mushrooms (I like to do half button mushrooms and half fresh shiitake mushrooms), finely chopped
• 4 ounces green cabbage, finely chopped
• 1/2 tablespoon sesame oil
• 1 tablespoon nutritional yeast
• 3 garlic cloves, minced
• 3 scallions, finely chopped
• 1 large whisked egg or 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water for vegan recipe
• Salt and pepper

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Instructions

1. Mix all the ingredients for the filling in a bowl and set aside.
2. Transfer the filling to a skillet, along with the oil, and cook on medium high for 7-10 minutes, until the mushrooms and cabbage are cooked. Return the filling to the bowl and let it cool until it reaches room temperature. 
3. Take one wonton wrapper and place it near the palm of your hand. Scoop about 1 full tablespoon of the filling and place it in the center of the wrapper.
4. Seal the dumpling by wetting the edges with a little water (dip your index finger in water and run it across the edges of the wrapper).
5. Fold the dumpling in half and pinch the center of the wrapper opposite the palm of your hand, and press it against the flat side. The half of the wrapper that is in the palm of your hand stays flat the whole time, it never gets pinched. Now keep on pinching the same side until you get a fan like shape and press it against the flat side of the wrapper after each pinch (please refer to the photos in the post for a step-by-step tutorial on how to fold dumplings).
6. Place the dumpling on a plate and repeat until all the dumpling wrappers have been used.

Steamed Dumplings

1. Cover the bamboo steamer baskets with the liner they comes with, or with napa cabbage or a couple of layers of cheesecloth. If you are using a steaming device made of metal, you can use cooking spray to spray the bottom of the basket.
2. Place the dumplings in the basket in a single layer, making sure to leave a little space between each of them so they don’t stick together during the steaming process.
3. Pour 2 inches of water in a skillet and bring it to a boil. Cover the top basket with a lid and place the bamboo steamer in the skillet. Steam for 7-8 minutes.
4. Transfer the dumplings to a plate as soon as they are cooked and serve with dipping sauce.
   

Pan Fried Dumplings

1. In a large skillet over medium high heat, add 1 tablespoon vegetable oil and when the oil is hot, carefully place a few dumplings in a single layer making sure not to overcrowd the pan. Overcrowding the pan lowers the temperature of the skillet and makes the dumplings mushy. Make sure there’s enough space between each dumpling so they can move a little. I usually don’t put more than 8-10 at a time.
2. Add 3 tablespoons of water to the skillet and cover with a lid. Cook for 6-7 minutes or until all the water has evaporated. The dumplings are ready to eat at this point but I recommend leaving them in the pan for a little longer, until the bottom of the wrappers turns golden brown. Flip them and let the other side get a little color too.
3. Transfer the dumpling to a plate and serve with dipping sauce.

Boiled Dumplings

1. Bring a large pot of water to a boil and add 6 to 8 dumplings.
2. Boil for 3-4 minutes, until they are cooked through and transfer the dumplings to a plate.
3. Repeat the same step for the second and third batch.
4. Serve with dipping sauce.

Notes

Freshly cooked dumplings will keep in the fridge, in an airtight storage container, for up to 3-4 days.

TO FREEZE DUMPLINGS:

1. Place the dumplings on a plate in a single layer, cover with plastic wrap, and place in the freezer until the dumplings are frozen.
2. Transfer them to an airtight storage container or airtight plastic bag and put them back in the freezer.
3. They will last for up to 3 months.

Nutrition

• Serving Size: 1 dumpling
• Calories: 42
• Sugar: 0.5g
• Sodium: 51.5mg
• Fat: 1.4g
• Saturated Fat: 0.7g
• Unsaturated Fat: 0.3g
• Trans Fat: og
• Carbohydrates: 5.7g
• Fiber: 0.5g
• Protein: 1.7g
• Cholesterol: 10mg

Keywords: Side, dim sum, gyoza, snack

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Mushroom Cabbage Dumplings
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