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.

25 minutes is all you need to make these delectable Chinese style garlic noodles. Topped with refreshing slices of cucumber and a shredded omelet, these slightly pungent and umami packed noodles are filling enough to be served as a main dish.

Savory, Umami and Easy Garlic Noodles

Make these Chinese influenced garlic noodles anytime you need an easy weeknight dinner – but just can’t allow yourself to order takeout again.

Savory, earthy, umami and tart, these cold noodles have a few inherent similarities to the takeout classic chilled sesame noodles – while being overall more nuanced and refined in flavor.

And there’s no need to go on an Asian ingredients shopping extravaganza to make Asian garlic noodles at home. You probably have much of what you’ll need in your pantry right now.

Best part: making this recipe from scratch is as easy as boiling pasta, cracking an egg and measuring out a few sauces.

Asian Garlic Noodles Ingredients

Scroll all the way down for the full recipe.

• Cucumber: Cucumber delivers a freshness that pairs so well with the garlic sauce. Use Kirby cucumbers or English cucumbers for the best crunch.
• Cilantro or Basil: While I think this Asian garlic noodles recipe works best with cilantro, I realize that particular herb can be polarizing – and isn’t everyone’s cup of tea. Finger shredded fresh basil can also do the trick.
• Neutral Oil: This is just used to make the shredded omelette topping. I used grapeseed oil – but really, any neutral cooking oil will work.
• Egg: You’ll want one large whisked egg. Try to use pasture raised eggs from farms that go the extra step of getting the Certified Humane credential. It really matters!
• Dry Spaghetti: 8 oz is about 1/2 a typical box of pasta from the corner shop. My preference for this recipe is thin spaghetti – but in a sec, we’ll discuss other noodle options you can use.

For the Garlic Noodle Sauce

• Garlic: Use three cloves for just the right amount of sweet pungency. Make sure they’re well minced to unlock their full garlicky potential.
• Soy Sauce: Umami perfection in a bottle. This is your main source of savory goodness in this noodle recipe. If you have trouble finding soy sauce at your local store, you can grab some exceptional shoyu here on Amazon.
• Balsamic Vinegar: Balsamic is the perfect vinegar for this garlic noodles recipe because it introduces so many nuanced flavors to the dish. There’s a rich sweetness, a complex smokiness and understated tart notes. Ben, who doesn’t typically care for balsamic vinegar on its own, LOVES it in this recipe.
• Chili Oil, Sesame Oil and Water: You’ll get a little heat – and a little toasted nuttiness from this combination of flavored oils. A couple tablespoons of water just thins the sauce a bit and helps it to go a little further overall.
• Salt: I’m using kosher salt in lock-step with the soy sauce. 1/4 tsp is all you’ll need to up the savory quotient of these garlic noodles.
• Sesame Seeds: This final ingredient imparts a slight nuttiness and – almost imperceptible – mouth feel. While subtle, it really works in this recipe. You can use white or black sesame seeds, whatever you have handy in your pantry. Your choice.

How to Make Garlic Noodles

1. First, gather all of your cooking tools and ingredients.
2. Then bring a large, salted pot of water to boil.
3. Meanwhile, mix all of the garlic sauce ingredients in a small bowl, stir well and set aside.
4. In a small pan over medium heat, add 1 tbsp oil. Once the oil is hot, add the whisked egg. Swirl it around in the pan so that the egg covers the entire cooking surface of the pan. Once the omelette is approaching fully cooked, flip it over briefly and turn the heat off.
5. Transfer the omelette to a cutting board, cut it into thin strips and set aside.
6. Once your water is boiling, add the noodles and cook until al dente (there should be approximate cooking times listed on the box instructions). Once cooked, drain the noodles and rinse under cold water.
7. Next, transfer the drained cold noodles to a large bowl.
8. Add the garlic sauce and toss well until the noodles are evenly coated.
9. Finally, transfer the garlic noodles to a serving bowl or platter and top with the sliced egg, cucumber and fresh cilantro (or basil).

What Other Types of Noodles Can I Use?

Now, I’ve already gone on the record with my preference for boxed dry thin spaghetti noodles for this recipe. And, considering the long history of noodles in general, it’s not surprising that Italian pasta works well in Chinese garlic noodles.

That said, you can really use whatever you like best (and have handy in your pantry). Some other options to consider include:

• Chinese egg noodles
• Soba or ramen noodles
• Fettuccine, linguine or angel hair pasta

Garlic Noodle Additions and Variations

Same goes for additional ingredients or proteins. This noodle recipe is intentionally simple (and I dare say perfect) as it is. However, you could easily round it out with an additional protein or the flavor enhancer of your choice.

How to Store Leftovers

Store any leftover garlic noodles in an airtight storage container inside the fridge for up to 3 days. Since this is a cold noodle dish originally, you won’t need to heat them up them at all.

And don’t be surprised if you find yourself devouring the leftovers right out of the tupperware at midnight, bathed in light of the refrigerator. They’re that good!

Other Easy Asian Noodle Recipes

Vegan Dan Dan Noodles

Pad Woon Sen (Thai Glass Noodle Stir Fry)

The Best Yaki Udon – やき うどん

Pan Fried Noodles With Chili Crisp

The pink and grey flower bowl, Seikou kiln kutani chopsticks, and Seikou kiln color tiles sauce plate 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 garlic noodles recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Garlic Noodles

Print Recipe

★★★★

4 from 1 review

Make these delectable Chinese style garlic noodles at home in 25 minutes. Umami perfection – and better than takeout!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Units USM

• 1 kirby cucumber or half an English cucumber, sliced into thin sticks (julienned)
• 1/4 cup cilantro, or basil, chopped
• 1 tablespoon neutral oil such as grapeseed oil
• 1 large egg, whisked
• 8 ounces dry spaghetti

Garlic Noodle Sauce

• 3 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 teaspoon white or black sesame seeds

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Instructions

1. Bring a large pot of salted water to boil.
2. Meanwhile, mix all the ingredients for the garlic sauce in a bowl, and set aside.
3. In a small pan over medium heat, add the oil. When the oil is hot, add the whisked egg and swirl the pan so the egg covers the entire surface of the pan. When the omelet is almost fully cooked, flip it over and turn the heat off.
4. Transfer the omelet to a cutting board and cut it into thin strips (julienne). Set aside.
5. When the water is boiling, add the noodles and cook until al dente, or according to the directions on the package. Drain the noodles and rinse them under cold water.
6. When the noodles are cold, drain them well and transfer them to a large bowl.
7. Add the garlic sauce and toss well.
8. Transfer the noodles to a serving bowl or plate and top with sliced egg, cucumber, and cilantro.

Notes

Store these garlic noodles in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 581
• Sugar: 5.3g
• Sodium: 985.9mg
• Fat: 14.1g
• Saturated Fat: 2.2g
• Unsaturated Fat: 6.9g
• Trans Fat: 0g
• Carbohydrates: 91.9g
• Fiber: 4.3g
• Protein: 20.8g
• Cholesterol: 93mg

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Asian Garlic Noodles
Pickled Plum.

The best rice bowl – loaded with plenty of marinated tuna sashimi, nori and shiso leaves. Tekka don is the ultimate donburi! With a handful of ingredients, and 10 minutes of actual cooking, I’ll teach you how to easily make this iconic Japanese tuna bowl at home.

What is Tekka Don?

Tekka don (鉄火丼) is a Japanese rice bowl topped with tuna sashimi that has been marinated in a savory/sweet mixture of sake, soy sauce and mirin. Typical garnishes include thinly sliced nori and shiso leaves, chopped scallions and sesame seeds.

In some ways it’s similar to the poke bowls served in Hawaii.

However this Japanese tuna bowl is one of many dishes that fall under the umbrella donburi. The translation of donburi is roughly rice bowl dish – and it covers many recipes that feature meat, veggies or fish served over a bed of Japanese rice.

A few popular examples of donburi include unadon (grilled eel over rice), oyakodon (chicken and egg over rice) and gyudon (the beef bowl made globally popular by Yoshinoya).

This tekkadon recipe is a hearty one-bowl-meal with a real nuanced palate of textures and traditional Japanese flavors.

Tekka Don Ingredients

Scroll all the way down for the full recipe.

• Sashimi-grade Tuna: You’ll want to make sure the tuna you use is labeled as sushi grade or sashimi grade. Since you’re eating it raw, this distinction is important. You may see the raw tuna itself referred to as maguro or toro at Japanese grocery stores.
• Soy Sauce, Sake and Mirin: This is a holy trinity when it comes to many Japanese recipes. Soy delivers that trademark umami – while sake has a dry sharpness – and mirin (a sweet rice wine) rounds it all out with an understated sweetness and acidity.
• Dashi Powder: Think of this as a savory sea stock in powdered form. Mineral, smoky, fishy and rich in umami, dashi powder is literally the flavor essence of the sea.
• Sesame Oil: The toasted nuttiness of good sesame oil boosts the overall effects of the other savory liquid ingredients. Careful… a bit little goes a long way!
• Japanese Short Grain Rice: Japanese rice is a short-grain white rice that, when cooked, is sticky enough to be eaten with chopsticks, yet firm and toothsome in texture. You may see short grain rice sold as sushi rice at your local shop – or you can grab some of the good stuff here on Amazon. We’ll talk more about cooking Japanese rice in a sec.
• Nori: These are paper-thin edible seaweed sheets that have been dried and sometimes toasted. You’ll only need one nori seaweed sheet for this recipe.
• Scallions: Freshly chopped green onion provides a great crunch and garden freshness.
• Shiso: Also called perilla, a chiffonade of fresh shiso leaves provide an integral bright freshness to this tuna bowl. Reminiscent of mint, basil and anise – but totally its own thing.
• Sesame Seeds: I’m using white sesame seeds for their subtle texture and underlying nuttiness.

How to Make Tekka Don

1. First, gather all of your cooking tools and ingredients.
2. Then slice the tuna sashimi into strips that are 1/4 to 1/2 inch thick, depending on your preference. Alternately, you can also just dice the tuna into bite-sized small pieces.
3. Next, mix the soy sauce, mirin, sake, sesame oil and dashi powder in a bowl and stir well. Add the tuna slices to the bowl and gently toss to ensure each piece is evenly coated. Let the tuna and sauce sit for 30 minutes.
4. Divide your rice into two bowls and top with shredded nori. Then add the marinated tuna and top with chopped scallions and shiso leaves. Sprinkle a few sesame seeds on top.
5. Finally, pour an equal amount of any leftover marinade over the top of each bowl and serve immediately.

How to Cook Rice

At first glance, this seems like such a simple step. However, when it comes to making this Japanese tuna bowl, I’d argue that the texture and consistency of the rice is as important as the quality of the fish.

Luckily, making Japanese short grain rice is easy – both on the stovetop and in a rice cooker.

No matter which method you use, you’ll want to be sure to rinse the rice well before cooking. This removes excess starch from the grains. That excess starch can result in cooked rice that is gloppy and mushy.

• You can use a rice washing bowl and wash the rice in a light swishing motion under continuously running cold water for at least 1-2 minutes, or until the water exiting the perforated bottom runs clear.
• Alternatively, you can wash your rice in a medium mixing bowl. Just fill with cold water, swish the rice, drain and repeat (at least 3-4 times) until the water you’re filling the bowl with remains clear.

For a step-by-step tutorial on how to make Japanese rice on the stove or in a rice cooker, check out my detailed post (along with rice recommendations) here.

But, if you’re a visual learner like me, just follow the foolproof steps in this video:

Remember, if you’re using a rice cooker, be sure to measure your rice with the measuring cup that came with your machine.

How do You Eat Tekka Don?

This is a fully flavored dish. That means you won’t need a separate ramekin of soy sauce to dip your fish as you might with something like chirashizushi.

That said, you can totally add wasabi if you like.

Since the ingredients are layered on top of each other, tekkadon is meant to be eaten in a way that delivers all of the flavors and textures of the Japanese tuna bowl in each bite – without resorting to mixing it all up.

And since you’re using Japanese rice, the grains will be just sticky enough to allow you to use chopsticks to easily wrangle up bites that include rice, seasoned fish, nori, scallions and shiso.

What to Serve With Tekkadon

Since this sashimi loaded Japanese rice bowl is quite hearty on its own, you may want to keep any side dishes on the lighter side of things.

Here are a few light Japanese side dishes that would compliment your tekka don and elevate the meal to the next level:

• Japanese Watercress Salad
• Gomae (Japanese Spinach Salad with Sesame Sauce)
• Japanese Carrot Ginger Salad Dressing (Restaurant Style)
• Hijiki Salad (Hijiki No Nimono)
• Japanese Cucumber Salad (Sunomono)

Other Delicious and Easy Asian Rice Bowls

While this Japanese tuna bowl is one of the most iconic rice bowl recipes out there, I’m a firm believer that you can never have too many easy donburi recipes in your back pocket.

Here are a few reader favorites:

Korean Style Fish Donburi Bowl

Salmon Teriyaki Donburi (丼)

Easy Bibimbap Bowl – 비빔밥

Tofu and Vegetable Poke Bowl

Happy Cooking!

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

Tekka Don – The Ultimate Japanese Tuna Bowl

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

No reviews

With a handful of ingredients, and 10 minutes of actual cooking, you can easily make this iconic tekka don recipe at home. You’re going to love this authentic Japanese tuna bowl!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes marinating
• Total Time: 40 minutes
• Yield: 2 bowls
• Category: Rice
• Cuisine: Japanese

Ingredients

Units USM

• 200g sushi grade tuna
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sake
• 2 teaspoons mirin
• 1/2 teaspoon dashi powder
• 1 1/2 teaspoon sesame oil
• 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
• 1 sheet nori (about 4g), shredded
• 1 tablespoon chopped scallions
• 4 shiso leaves, shredded
• Sesame seeds, to sprinkle on top

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Instructions

1. Slice the tuna into ¼-inch to ½-inch thick strips, or into bite size pieces.
2. Mix the soy sauce, sake, mirin, dashi powder, and sesame oil in a bowl. Add the sliced tuna and gently toss to coat each piece. Let sit for 30 minutes.
3. Divide the rice among 2 bowls and top with shredded nori. Add the tuna, scallions, and shiso leaves, and sprinkle a few sesame seeds on top. 
4. Pour the leftover marinade among the two bowls and serve immediately. 

Nutrition

• Serving Size: 1 bowl
• Calories: 417
• Sugar: 1.1g
• Sodium: 918.9mg
• Fat: 6.8g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 0.1g
• Protein: 29.6g
• Cholesterol: 42mg

Keywords: tuna bowl

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Tekka Don – The Ultimate Japanese Tuna Bowl
Pickled Plum.

Shiozake is homemade salted salmon. It is most famously served as Japanese breakfast – or in a bento box for lunch. With only three ingredients – and a few easy steps to follow – you’ll be eating restaurant quality Japanese food at home with minimal effort. Bonus: this Japanese salted salmon also makes the best onigiri filling!

Have you ever had Japanese breakfast?

While many Japanese breakfast foods are fairly similar to their morning counterparts in the West (like the ubiquitous fried egg, or a Japanese omelette called tamagoyaki), many foods differ greatly.

Miso soup, pickled vegetables, seaweed salad and fermented soybeans (natto) are common items served both at home – and in Japanese hotels, many of which specialize in elaborate buffet-style breakfasts.

And one of my all-time breakfast favorites is a Japanese salted salmon called shiozake.

Wait, fish for breakfast? When it’s shiozake, the answer is a resounding yes. Make this Japanese salted salmon a part of your traditional Japanese breakfast!

What is Shiozake?

Shiozake is Japanese salmon that is marinated in a combination of sake and salt – and is then quickly grilled. It is typically served for breakfast in Japan, or in a bento box lunch – or as an ingredient in onigiri or ochazuke.

Since the salmon fillets are coated in salt for a couple of days before grilling, you could almost say that the salmon is partially salt-cured – albeit cured to a lesser extent than something like smoked salmon or beef jerky.

The skin is left on the salmon fillet – and grilling or broiling on high heat renders the skin crispy and delicious.

Salmon in Japanese is sake (not to be confused with the rice wine of the same name). And shio-yaki means salt-grilled. Therefore, shiozake is sort of a mashup that loosely translates to salt-grilled salmon.

You’ll also see this Japanese salted salmon referred to as shiojake in Japan.

Japanese Salted Salmon Ingredients

Scroll all the way down for the full recipe.

• Salmon: You’ll want two 8-ounce boneless fillets. Make sure to leave the skin on the fillet. The skin will crisp up so nicely under the flame of the broiler and adds great texture to the completed dish.
• Sake: This is Japanese rice wine. Aside from tenderizing meat, sake also tends to neutralize some of the overt fishiness when used with seafood. Although the alcohol content is the same as drinking sake, most cooking sake has salt added – which allows it to be sold as a cooking ingredient rather than an alcoholic beverage. You’ll only need about a tsp for this recipe. You can find sake at many Asian grocery stores, or you can grab cooking sake here on Amazon.
• Kosher Salt: Unlike the small grains of regular table salt, kosher salt has large crystals. This renders it the perfect salt grain to use when cooking because it is tough to over-salt your food as you might with an equal amount of table salt. For example, in this recipe you’d use one-and-a-half teaspoons of kosher salt – versus a mere 3/4 teaspoon of regular table salt. Flakey sea salt would also work well in this Japanese salted salmon recipe.

How to Make Salted Salmon

1. Gather all of your cooking tools and ingredients.
2. Place the salmon in a glass container and pour the sake over the fish. Grab each salmon fillet and gently massage the cooking sake into the skin and flesh.
3. Let the fish rest for 5 minutes – then pat each fillet dry with a paper towel. You want to eliminate any excess moisture.
4. Next, sprinkle equal amounts of kosher salt (or sea salt) on all sides of the fillets. Remember to include the skin!
5. Then cover the container with a lid and place in the refrigerator for at least 12 hours – and up to 36 hours.
6. When you’re ready to cook, move one oven rack to the top so that it’s sitting directly under the broiler. Cover a rimmed baking sheet with non-stick foil and lay the salmon fillets on top.
7. Turn on the broiler and place the baking sheet on the top rack.
8. Finally, broil for 3 to 5 minutes on each side – until the skin turns slightly brown and achieves a crispy texture. Cook time will vary with each oven, so keep an eye on it!
9. Serve with cooked Japanese rice, miso soup and tsukemono (Japanese pickles).

What does shiozake taste like?

There are deep savory and assertive umami notes in this shiozake recipe. And the sharpness of the sake neutralizes some of the fishiness, making this a great starting place for someone who might not be the biggest fan of fish in general.

But aside from the delicious flavor, I find that the texture of the fish itself changes due to the hours spent salt brining in the refrigerator.

The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked.

What to serve with shiozake

Shiozake is most commonly served alongside Japanese breakfast favorites like miso soup, steamed short-grain rice and pickled vegetables.

My mother loves to eat salted salmon with grated daikon radish and a tiny bit of soy sauce and lemon juice.

And shiozake makes an excellent addition to bento boxes (the famous packed meals you find in grocery stores and konbinis across Japan).

Japanese Salted Salmon Uses

But aside from the usual suspects – shiozake can be used as a ready-made filling for onigiri (Japanese rice balls) – or as a topping for a warming, comforting bowl of ochazuke.

How do you enjoy salmon at your place? Let me know about your favorites in the comments section below!

TABLEWARE

The hibino white and gold rectangle plate used in the images is 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.

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

Other Delicious and Easy Japanese Recipes

Want to cook more Japanese food at home? Try one of these easy recipes.

Here are a few reader favorites:

Japanese Curry Recipe カレ-ライス

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

Blistered Shishito Peppers

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

Japanese Salted Salmon (Shiozake)

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★★★★★

5 from 1 review

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Passive Time: 12 hours
• Cook Time: 8 minutes
• Total Time: 12 hours 13 minutes
• Yield: 2 salmon fillets
• Category: Fish
• Method: Broiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

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Instructions

1. Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. Move one oven rack so that it sits right under the broiler. 
7. Turn the broiler on and place the baking sheet on the rack. 
8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. Serve with cooked Japanese rice, miso soup, and tsukemono.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 167
• Sugar: 0g
• Sodium: 1027.5mg
• Fat: 5.9g
• Saturated Fat: 1g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 0.1g
• Fiber: 0g
• Protein: 27.8g
• Cholesterol: 63.8mg

Keywords: breakfast salmon

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Japanese Salted Salmon (Shiozake)
Pickled Plum.

Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve. I’ve incorporated medium boiled eggs to add creaminess to the dish and give it a comforting element. Thank you to America’s egg farmers and the American Egg Board for sponsoring this post!

This holiday season, I’m partnering with America’s egg farming families to share a Japanese holiday food tradition featuring eggs! Since the end of the year is upon us, I thought it would be fun to showcase toshikoshi soba, a simple buckwheat noodle soup served for Ōmisoka, a traditional Japanese holiday celebrated on December 31st.

Traditionally, on the last day of the year, Japanese people would focus on completing tasks such as cleaning their house, paying back debts, and bathing (cleansing the body), in order to start the new year fresh. These tasks were to be done early during the day so that people could gather and relax in the evening.

Nowadays, you will find most Japanese households tuning in to NHK to watch a four-hour long singing contest called Kōhaku Uta Gassen (my mother is a huge fan). Once the contest is over, a bowl of toshikoshi soba is served about an hour before ringing in the new year.

What is Toshikoshi Soba?

Toshikoshi soba is a traditional Japanese dish made of soba noodles served in a warm tsuyu broth and topped with ingredients such as scallions and wakame (seaweed). The buckwheat noodles symbolize a long life and the transition from one year to the next.

Adding Eggs to Toshikoshi Soba

Using an egg as a topping for toshikoshi soba elevates the dish to a whole new level!

By adding a poached or medium boiled egg, the broth takes on a creamy and rich texture. It’s the perfect meal for those cold winter nights when our bodies crave something more substantial.

Eggs are one of the most popular ingredients used in Japanese cooking and baking.

Dishes like tamagoyaki, omurice, tamago kake gohan, and desserts like purin and castella, are regularly eaten throughout the year. They are a favorite among homechefs and professional chefs because they add moisture, color, flavor, and nutritional values to recipes.

Eggs are high in protein and vitamin D, two essential nutrients for healthy muscles, bones, and skin.

How to Medium Boil Eggs

There are two easy ways to medium boil eggs – boil them in a pot of water or use an egg cooker.

I personally love my egg cooker as I don’t have to keep an eye on the cooking time (it does the job for me). The eggs also come out perfect every single time.

If you don’t have an egg cooker, here is a quick tutorial on how to successfully boil eggs on the stove top:

Gently place the eggs in a saucepan and fill it with cold water, to just above the tops of the eggs. Bring the water to a roiling boil and turn the heat off. Cover with a lid and let stand for:

• 10 minutes for hard boiled eggs.
• 6 minutes for medium boiled eggs.
• 3 to 4 minutes for a runny yolk.

Remove the eggs with a slotted spoon and place in an ice bath for 5 minutes to stop the cooking process. Remove the shells, slice in half, and serve.

Ingredients for Toshikoshi Soba

• Soba Noodles: There are many different types of soba noodles and the ratio of buckwheat to flour can vary greatly. If you like chewy noodles, I recommend looking for soba noodles that are a mix of 50/50 buckwheat flour and whole wheat flour. I personally love my noodles to be on the grainier side so I usually go for soba noodles that are as close to 100% buckwheat flour as I can find.
• Soup: A mixture of water, soy sauce, dashi, sake, and mirin.
• Eggs: Use medium or large eggs. I like to medium boil my eggs so that the yolk is creamy and the white is almost entirely solid. But please go ahead and cook your eggs however you like.
• Scallions: Chopped scallions add a nice crunch and a little sweetness.
• Wakame: Seaweed is a classic topping for noodle soups in Japan. It adds a mineral component and a little taste from the sea.
• Naruto fish cakes: Called narutomaki in Japanese, these fish cakes are white with a pink swirl in the center. If you cannot find naruto fish cakes you can use any other type of kamaboko, which is a type of surimi, a processed seafood like crab sticks.

How to Make Toshikoshi Soba

1. Gather all of your kitchen tools and ingredients.
2. Begin by medium boiling your eggs. You can either use an egg cooker or follow the instructions on how to medium boil eggs in a pot, above.
3. Put all the ingredients for the soup in a pot and bring to a boil. Turn the heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, bring another pot of water to boil. Add the soba noodles and follow the cooking instructions on the package. Drain the noodles and divide them among two bowls.
5. Add the soup to the noodles and top with eggs, fish cakes, scallions, and wakame. Serve immediately.

What to Serve with Toshikoshi Soba

Pairing a bowl of toshikoshi soba with other dishes is quite easy! I recommend serving a mix of pickles, salads, and vegetables to accompany this delicious soup. Some of my favorites are:

• Edamame with soy and sesame sauce
• Blistered shishito peppers
• Hijiki salad
• Sunomono (Japanese cucumber salad)
• Agedashi tofu
• Tsukemono (pickled vegetables)

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

Toshikoshi Soba (New Year Soba)

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★★★★★

5 from 1 review

Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Noodles
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large eggs
• 6 ounces dry soba noodles
• 2 tablespoons chopped scallions
• 4 to 6 slices naruto fish cakes or other fish cakes
• 2 teaspoons dry wakame seaweed
• For the broth
• 3 cups water
• 6 tablespoons soy sauce
• 3 teaspoons dashi powder
• 3 tablespoons sake
• 3 tablespoons mirin

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Instructions

1. Medium boil the eggs using an egg cooker, or place the eggs in a small pot and fill it with cold water, to just above the tops of the eggs. Bring the water to a boil  and turn the heat off. Cover with a lid and let sit for 6 minutes. Drain and transfer the eggs to an ice bath. Leave for 5 minutes before peeling them. Set the peeled eggs aside.
2. Add all the ingredients for the broth in a small pot and bring to a boil. Lower the heat to low, cover with a lid, and simmer for 10 minutes.
3. Bring a separate pot of water to boil and cook the soba noodles according to the directions on the package.
4. Drain the noodles and divide them among two serving bowls. Add the broth and top with eggs, scallions, fish cakes, and wakame. Serve immediately.

Notes

Prepping ahead of time:

• Make the broth and keep it refrigerated until it’s time to use it.
• Cook the soba noodles, drain, and rinse them under cold water. Transfer to an airtight storage container and refrigerate.
• Chop all the toppings and store them in the fridge in separate storage containers.

When you are ready to make the soba, warm up the broth in a pot over medium heat. Rinse the soba noodles  under hot water and drain well. Divide them among two bowls, pour the broth over the noodles and add the  toppings. Serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 468
• Sugar: 12.7g
• Sodium: 2252.5mg
• Fat: 5.6g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.2g
• Trans Fat: 0
• Carbohydrates: 82.4g
• Fiber: 0.3g
• Protein: 22.6g
• Cholesterol: 186.3mg

Keywords: Noodle soup, New Year’s Eve recipe

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Toshikoshi Soba (New Year Soba)
Pickled Plum.

Here’s a plant based recipe that really fires on all cylinders. Velvety eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. It’s one of the easiest vegan Asian recipes you can make in your kitchen at home – and only takes 35 minutes from start to finish!

This stir fried eggplant is one of the easiest Asian vegan recipes

I love making plant based recipes that don’t feel like a compromise – or like they’re missing something. And that satisfaction goes double when that recipe is praised by meat lovers.

Well, this stir fried eggplant and seitan with garlic and tomatoes really delivers on both fronts!

Because not only does this savory Japanese influenced stir fry have velvety eggplant covered in a savory, tart and peppery sauce – when I delivered some leftovers to a neighbor that prefers steak over all else, they said the seitan reminded them of bo luc lac (or Vietnamese shaking beef). That’s high praise indeed!

And I think you’ll love it too!

Ingredients for stir fried eggplant and seitan

Scroll all the way down for the full recipe.

• Japanese Eggplant: These are the long, skinny and virtually seedless eggplant varieties. You can also use Chinese eggplant for this stir fry recipe.
• Seitan: This wheat-based meat-alternative is my favorite protein to use in this Japanese eggplant recipe. In a second we’ll talk more in depth about seitan – and about other options you might consider using.
• Minced Garlic: You’ll want a fair amount of garlic for this stir fried eggplant. Two garlic cloves, finely minced, should have you sitting pretty.
• Tomato: Chopped tomatoes bring a garden fresh sweetness to the party. And while it virtually disappears from sight once stir fried with the other ingredients, if you left it out you’d miss it!
• Ground Black Pepper: This is the unsung hero of the dish. The woody, almost floral flavor of good ground black pepper is the lynchpin of the flavor palate.
• Rice Vinegar: Tart and mildly sweet, rice vinegar is the perfect alternative to using more assertive vinegars that can overpower a dish. It’s pretty easy to find rice vinegar at the store these days – or you can grab rice vinegar here on Amazon.
• Soy Sauce: Two tablespoons of soy sauce introduces a wonderful savory umami to this stir fry. Watching your salt intake? Use low sodium soy sauce instead.
• Flat Leaf Parsley and Toasted Sesame Oil: These are your final touches – and can be added just before serving. The parsley in particular provides a fresh, verdant counterbalance to an otherwise savory dish.

How to prepare eggplant for this stir fry

For this stir fried eggplant recipe, you’ll definitely want to do a little prep work on your Japanese eggplant before tossing it into the wok. But it’s easy!

1. First, slice the eggplant in half lengthwise – and then slice those halves in half again. You’re basically quartering it lengthwise.
2. Next slice each long strip into equal quarters crosswise.
3. Put the eggplant in a bowl and add 2 tablespoons of water and 1/4 teaspoon salt. Toss the eggplant pieces well and let it sit for about 10 minutes.
4. Finally, drain the eggplant and set it aside. I actually like to pat the eggplant pieces dry so there’s no excess moisture that might pop when I put it in the hot pan later.

This salting process is done for a couple of reasons. First, it draws out some of the eggplant’s excess moisture. But it also removes a bit of the natural bitterness.

I also find that salted, drained and dried eggplant doesn’t turn brown as quickly – as the exposure of its inner flesh to air can cause a completely harmless oxidation (kind of like a sliced apple).

What is seitan?

Seitan is comprised of vital wheat gluten and water – and is often used as a meat substitute. This wheat-meat is completely vegan and has a mild, savory flavor similar to boiled chicken.

The texture is the real draw though. I personally find it to be pleasantly chewy without being tough – and perfectly soft without being gummy. In a word, it’s meaty.

The best part is that it is a perfect vehicle for whatever you decide to make it taste like. Not quite the blank slate that tofu is, it manages to up the ante in savory dishes and soaks in flavors very well.

These days you can find seitan sold in most grocery stores. Or, if you’re feeling ambitious, you can easily make it yourself at home. Check out my post on how to make seitan with this easy step-by-step guide.

Seitan alternatives

Not a fan of seitan? No problem!

• Tempeh is another easy-to-find meat substitute. It is made from fermented soybeans that have been formed into blocks, and is high in protein.
• Smoked firm tofu would be another great option for this stir fried eggplant with garlic and tomatoes recipe. However you wouldn’t want to use soft or silken tofu – as it would disintegrate when stir frying in the skillet.

Just keep in mind that, even if you’re not using wheat based seitan in this stir fried eggplant recipe, that doesn’t immediately make it gluten free. There is also wheat in soy sauce.

So for a gluten free stir fry, you’d want to substitute the seitan for a wheat-free protein – and use tamari or liquid aminos instead of the soy sauce.

How to make eggplant stir fry

1. Gather all your cooking tools and ingredients.
2. Prepare the Japanese eggplant according to the method listed above. As a refresher, slice in half lengthwise, then quarter lengthwise. Finally quarter the long slices crosswise.
3. In a small bowl, mix the eggplant pieces with 2 tablespoons of water and 1/4 teaspoon of salt. Let that mixture rest for 10 minutes. Then drain, pat the eggplant pieces dry and set them aside.
4. Heat one-and-a-half tablespoons of extra virgin olive oil in a large pan or wok over medium heat. Add your minced garlic to the pan and cook for 30 seconds.
5. Then add the sliced eggplant, seitan (or tempeh) and black pepper and cook until the eggplant is tender, but still slightly crunchy – about 6-8 minutes.
6. Finally, add in the tomatoes, soy sauce and rice vinegar and cook for about 2 more minutes – until the eggplant is tender.
7. Turn off the heat and stir in a bit of sesame oil and salt to taste.
8. Garnish with finely chopped flat leaf parsley just before serving.

Storing Options

FRIDGE: transfer the stir fry to an airtight storage container and refrigerate for up to 2 days. Reheat in the microwave for 1 to 2 minutes.

FREEZER: Unfortunately, this stir fry cannot be frozen due to the texture of the eggplant becoming moussy and unpleasant.

What to serve with stir fried eggplant

My favorite accompaniment to any Asian stir fry is a bowl of perfectly steamed Japanese rice. For a step-by-step tutorial on how to make Japanese rice on the stovetop or in a rice cooker, check out my post here.

And on the same track, you could whip up an easy Japanese fried rice to serve on the side.

Or, if noodles are more your thing, you could enjoy this stir fry alongside a cooling zaru soba – or a buttery yaki udon fresh out of the skillet.

What about you? Are you more into noodles or rice when eating stir fry? Let me know your favorites in the comments section below!

Other delicious and easy eggplant recipes

Hey fans of eggplant… I’m of the mind that you can never have too many Asian eggplant recipes in your back pocket!

Here are a few reader favorites:

Chinese Eggplant with Garlic Sauce

Eggplant and Okra Fish Stir Fry

Mabo Nasu (Japanese Style Eggplant Stir Fry)

Char Siu Style Roasted Eggplant

Did you like this stir fried eggplant and seitan with garlic and tomato recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir fried eggplant and seitan with garlic and tomato

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Tender eggplant and meaty seitan are flash fried with garlic and tomato in a savory, peppery sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 2 Japanese eggplant (about 300g)
• 150g seitan (tempeh is also fine), thinly sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground black pepper
• 100g tomato, chopped
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon flat leaf parsley, finely chopped
• Drizzle of toasted sesame oil (optional)
• Salt, to taste

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Instructions

1. Slice the Japanese eggplant in half lengthwise, and in half again. Then slice each strip into quarters. 
2. Transfer the eggplant to a bowl and add 2 tablespoons of water and ¼ teaspoon of salt. Toss and leave for 10 minutes. 
3. Drain the eggplant and set aside.
4. Heat the olive oil in a large pan over medium heat, add the garlic, and cook for 30 seconds. 
5. Add the eggplant, seitan (or tempeh), and black pepper and cook for 6 to 8 minutes, until the eggplant is tender but still yielding a slight crunch.
6. Add the tomatoes, soy sauce, rice vinegar, and cook for 2 more minutes, or until the eggplant is tender. 
7. Turn the heat off, season with salt and sesame oil (if needed), and transfer the stir fry to a plate. Top with parsley and serve with rice.

Notes

Refrigerate the leftovers in an airtight storage container for up to 2 days.

Nutrition

• Serving Size: 1 plate
• Calories: 386
• Sugar: 0.9g
• Sodium: 456.8mg
• Fat: 12g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 13.8g
• Fiber: 0.2g
• Protein: 57.7g
• Cholesterol: 0mg

Keywords: iitame

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Stir Fried Eggplant and Seitan With Garlic and Tomato
Pickled Plum.

Japanese curry over mashed potatoes is one of those combinations that should be on everyone’s menu! Similar to shepherd’s pie but sweeter and more rich, it’s one comforting meal that both kids and adults will enjoy.

Japanese curry is a dish I love making on Sundays because it requires little preparation and can be served in about 30 minutes. And while I usually serve it with rice, I discovered a few weeks ago that it could be just as delicious when it’s served over mashed potatoes.

The recipe is very simple – make Japanese curry, make mashed potatoes, and combine. You won’t believe how good it is!

What is Japanese Curry?

Japanese curry rice, also called kare raisu (curry rice), is a popular Japanese dish that is commonly found in family restaurants, cafés, and traditional Japanese restaurants serving comfort food. It’s also sold in conbini, Japanese for convenience stores, and is a staple in most Japanese homes since it’s simple and easy to make.

Japanese curry is usually served with white short grain rice (gohan), topped with a deep fried pork cutlet (katsu curry), stuffed in deep fried buns (kare pan), or added as a topping to ramen or udon (kare udon). The flavor is typically mild, close to a demi-glace, since most Japanese people cannot handle spicy food well.

Ingredients for Mashed Potatoes

• Potatoes: I find that 1 ¼ pound of potatoes yield the proper ratio of mashed potato to Japanese curry. But you can use a little less, around 1 pound, if you want the Japanese curry to be at the forefront of your meal. 
• Butter: I’m using vegan butter but feel free to use regular butter, or even margarine.
• Milk: I used unsweetened soy milk but feel free to use any other type of non-dairy milk, or regular milk.
• Salt and pepper: Using a proper amount of salt is important in order to balance out the natural sweetness of the potatoes. Using ground black peppers adds a floral and woody note.

What Potatoes Are the Best For Mashed Potatoes?

My personal favorite is the Yukon Gold potato for its natural sweetness and smooth texture. But since they can be hard to find depending on where you  are located, using a good old russet potato will do just fine.

I even use baby potatoes sometimes to make mashed potatoes and leave the skin on. It makes the dish a bit more interesting, texturally.

How to Make Mashed Potatoes

Scroll down to the recipe card for the full recipe.

1. Wash and peel the potatoes. Chop them up and place them in a medium size pot.
2. Fill the pot with enough water so there’s about 2 inches over the potatoes.
3. Bring to a boil and turn the heat down to medium, so the water is still boiling, but not spitting.
4. Boil the potatoes for about 7 minutes, or until you can pierce them easily with a fork or a knife.
5. Turn the heat off, drain the potatoes, and place them back in the pot.
6. Mash the potatoes with a potato masher or a fork until the mixture is smooth.
7. Add the butter, milk, salt, and pepper, and mix well to combine.

Ingredients for Japanese Curry

• Japanese curry roux: Japanese curry sauce mix is quite simply a solid block of curry roux made of curry powder, flour, garlic, and several other ingredients. They are very easy to find these days in Japanese, Korean, and other Asian supermarkets, sometimes in regular grocery stores, and online such as on Amazon. There are many different brands you can choose from and each one varies in taste (more on this later). I’m using Vermont Curry for this recipe since it’s what I had in my pantry.
• Water: Since the curry roux is so concentrated in flavor, stick to only using water. Using stock could result in a curry that’s too salty.
• Onion: Adding chopped onions infuses the dish with ‘amami’, or sweetness. It’s the classic way to make Japanese curry and, therefore, is considered an essential step to the recipe.
• Mixed Veggies: You can technically use any combination of vegetables (e.g., eggplant, green peas, and mushrooms) you like for this curry but I find that carrots, zucchini, and corn, add just the right amount of sweetness.
• Spinach: Adding a handful of spinach to my curries is something I’ve been doing for years as an easy way to increase my intake of vegetables.

What is the Best Japanese Curry Roux?

That’s a tough question to answer because it really comes down to what your personal preferences are. So instead of telling you what my favorite mix is, I thought it would be more helpful to give you a basic idea of what some of the more popular brands taste like.

• SPICIEST – House Java Curry: While most Japanese curry roux are never truly spicy (even the boxes that say “HOT” are surprisingly mild), Java Curry does deliver on that aspect. The curry roux is packed with fragrant spices and is less sweet than other brands.
• SIMPLEST – S&B Golden Curry: Golden Curry may be the most iconic brand because it’s been around the longest – but it doesn’t mean it’s the best (sorry Golden Curry…). The flavors are quite mild compared to other curry sauce mix, probably because it contains the shortest list of ingredients. It’s a good one to get if you are new to Japanese curry, but one to skip if you consider yourself a curry expert.
• SWEETEST – House Vermont Curry: Vermont Curry roux is on the thicker and sweeter side because it contains a combination of cheese, apple, and honey. It’s an easy curry to enjoy, one that’s also kid friendly.
• MOST COMPLEX – S&B Kokumaru: Kokumaru is very rich and more complex in flavor than the other brands listed above. But it lacks the heat I’m looking for when I’m craving a good curry. While I do find it quite delicious, it does feel like it’s missing a little something.

How to Make Japanese Curry

1. Start by chopping all the vegetables.
2. Cook the onions and carrots in a little oil until the onions become translucent.
3. Add the remaining vegetables and stir fry for a few minutes, until they are tender but yielding a slight crunch.
4. Add the water and Japanese curry roux and keep stirring until the blocks dissolves and the sauce thickens.
5. Turn the heat off and add the spinach. Stir well and serve over mashed potatoes.

It should be noted that the steps for a regular Japanese curry recipe will vary slightly from the ones listed above. The vegetables would boil in water alone for about 20 minutes, followed by the addition of the curry roux, which would cook for a further 5 to 10 minutes.

The reason why I’m adding both the water and curry sauce mix together for this recipe is because the vegetables are chopped into smaller pieces, eliminating the need to cook them for long.

Storing Options

FRIDGE

Store this Japanese curry over mashed potatoes in an airtight storage container and refrigerate for up to 5 days. Reheat in the microwave on high for 1 to 2 minutes.

FREEZER

Yes you can freeze this recipe, it’s very easy!

First, let the dish cool to room temperature and then transfer it to a freezer friendly storage container. Freeze for up to 2 months.

To reheat, take the dish out of the freezer and let it thaw in the fridge overnight. Microwave on high for 1 to 2 minutes.

Curry Recipes

Here are some additional curry recipes you might be interested to try!

• Homemade Japanese curry (from scratch)
• Japanese Coco Ichibanya-style vegetable curry
• Panang curry
• Simple egg curry
• Mapo Curry Tofu

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

How to Make Japanese Curry Over Mashed Potatoes

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Similar to shepherd’s pie but sweeter and more rich, Japanese curry over mashed potatoes is a comforting meal that both kids and adults will enjoy.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 to 4
• Category: Main
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 1/4 pound potatoes, peeled, and chopped
• 4 tablespoons butter or vegan butter
• 1 cup milk or unsweetened soy milk or oat milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable or grapeseed oil
• 3oz (about 85g) onion, diced
• 1.5 oz (about 45g) carrot, diced
• 1.5 oz (about 45g) frozen corn, thawed
• 2 oz zucchini (about 60g), diced
• 350 to 400 ml water, depending on how thick you like your curry to be
• 5 blocks (squares) of Japanese curry roux such as Vermont Curry
• 1/3 cup spinach, finely chopped

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Instructions

• Add the potatoes to a pot and add enough water so there’s about 2 inches above the potatoes.

• Turn the heat to high and bring to a boil. Turn the heat down and cook the potatoes for about 7 minutes, or until they easily be pierced with a knife or fork.

• Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, and mashed the potatoes until they are smooth. Set aside.

1. Add the vegetable oil to a medium pot over medium heat, and add the onion and carrot. Stir fry for 2-3 minutes, or until the onions are translucent. 
2. Add the corn and zucchini and stir fry for 2 more minutes. 
3. Add the water and curry roux and keep stirring until the blocks have completely dissolved, and the sauce is thick and bubbling. 
4. Turn the heat off and stir in the spinach.
5. Transfer the mashed potato to a medium size bowl and top with the vegetable curry. Serve.

Notes

To Refrigerate: Put the leftovers in an airtight storage container and refrigerate for up to 5 days.

To Freeze:

Let the dish cool to room temperature and transfer it to a freezer friendly storage container. Freeze for up to 2 months. To reheat, take the dish out of the freezer and let it thaw in the fridge overnight. Microwave on high for 1 to 2 minutes.

Nutrition

• Serving Size: 4
• Calories: 414
• Sugar: 8.2g
• Sodium: 167.3mg
• Fat: 20.6g
• Saturated Fat: 10.7g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 25g
• Protein: 11.2g
• Cholesterol: 31.8mg

Keywords: kare rice

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How to Make Japanese Curry Over Mashed Potatoes
Pickled Plum.

This miso kimchi ramen has an impossibly umami, bright and spicy flavor profile. Topped with bean sprouts, sweet corn – and a toasted garlic and scallion oil – this Korean influenced Japanese noodle soup is proof that you can enjoy restaurant quality ramen at home. Ready in 30 minutes from start to finish!

A Flavor Packed Miso Kimchi Ramen Recipe

Have you ever found yourself wondering how to make ramen better?

Obviously, ramen is already a great thing. But, in my opinion, one possible answer to that question is creating a broth loaded with kimchi and miso.

This miso kimchi ramen recipe has the smokiness and umami of miso, the bright pungent funk from kimchi – rounded out with a dash of toasted garlic and scallion oil. Topped with corn and fresh bean sprouts, this Japanese / Korean mash-up is a real winner!

Miso Kimchi Ramen Ingredients

Scroll all the way down for the full recipe.

• Garlic, Scallions and Vegetable Oil: You’ll use these ingredients to make a simple yet magnificent infused oil to drizzle over your ramen. Best part: the caramelized garlic bits!
• Vegetable Broth or Chicken Broth: You can use either as a soup base. However, since the flavors in this kimchi ramen recipe are quite assertive, I’d recommend using low-sodium broth as your starter.
• Miso Paste: This fermented paste brings a savory, umami and earthy funk to the soup base. Use white miso or awase miso (which is a mixture of red and white miso) for the best results. More on miso in a sec.
• Oyster Sauce: Assertive savory, marine notes meld with a mildly sweet undertone. This stuff is magic! Omit this ingredient if you’re making vegan ramen. Grab oyster sauce here on Amazon.
• Gochugaru: This is Korean red pepper powder. And while typically not volcanic, there’s some great smokey heat there.
• Kimchi: Funky, pungent, and a little spicy! You’ll want both the fermented cabbage and the kimchi juice for this recipe. We’ll also take a closer look at kimchi below.
• Ramen Noodles: You can use fresh noodles, or dry. A dry ramen packet (separated from the packet of soup powder) even works. Be sure to read the package instructions before boiling to make sure you don’t overcook your noodles. And remember, fresh ramen noodles cook FAST!
• Bean Sprouts: Bean sprouts deliver a fresh, crisp texture – and, as they slightly cook in the hot soup, soak up the savory broth. Aside from fresh green onions and nori, bean sprouts are my favorite ramen topping!
• Corn: It’s the perfect compliment to the pungent kimchi. Corn brings fresh pops of natural sweetness and yet another textural element.

What is Miso?

Miso (味噌) is a Japanese fermented soybean paste.

It is produced by mixing soybeans with a rice (or barley) based koji starter. As that mixture ferments it produces a a salty, earthy, funky and umami flavor.

Miso is not only the flavor base in miso soup – this fermented food is also used when making Japanese pickles, salad dressings and izakaya favorites like nasu dengaku.

For a much deeper dive on Japanese miso paste, check out this post.

There are many miso variants. Typically, white miso is the mildest, and red miso is the strongest. For this miso kimchi ramen recipe, I’m using awase miso: a mixture of red and white miso with a balanced flavor profile.

What is Kimchi?

Kimchi (김치) is Korean salted, spiced and fermented vegetables.

While napa cabbage is the most well known kimchi ingredient, there are a ton of variants. Cucumber, scallions, daikon radish and burdock root are just a few.

While many kimchi variants include fish sauce or anchovy, I have a recipe you can use to make an easy vegan kimchi at home!

• What Does Kimchi Taste Like? The flavors in kimchi are varied – and it’s not uncommon to notice tasting notes from bright and sour to spicy to sweet to funky and umami. However, no matter how sour a kimchi variation is, it’s not the sourness you might get from vinegar (think of a pungent sauerkraut and you’re almost there). Much of the overall flavor will also depend on which veggies were used in the recipe.
• Is Kimchi Spicy? While spice is typically an element in kimchi, there are variations that range from comparatively mild to volcanic. Much of that depends on how much gochugaru (Korean red chili pepper powder) is used during the fermentation process.

Like most fermented foods, kimchi is loaded with probiotics – and it’s the perfect ingredient for this addictive miso kimchi ramen recipe.

How to make Kimchi Ramen

For the Garlic Scallion Oil

1. Gather all of your kitchen tools and ingredients.
2. Place the oil, minced garlic and chopped scallions in a small saucepan and turn the burner heat on low.
3. Stir the mixture constantly – and cook until the scallions and garlic change to a golden color. This takes about 5 mins. Turn the heat off, transfer the oil to a bowl and set aside.

For the Kimchi Ramen

1. In a medium sized pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru and kimchi. Mix well and bring to a boil.
2. Once boiling, lower the heat to a simmer, cover and cook for another 10 minutes.
3. In the meantime, bring a separate pot of water to boil. Boil your ramen noodles according to the directions on the actual product packaging. Keep in mind that prep time varies wildly. Fresh ramen can be ready in as little as a minute. Most dry ramen takes around 3 mins. Since the noodles will eventually be placed in hot soup (where they will continue to cook), you may want to pull them just a little early.
4. Drain the cooked noodles and divide them into serving bowls. Ladle the kimchi soup over the noodles and top with your bean sprouts and corn. Drizzle a bit of the garlic scallion oil over the kimchi ramen and serve immediately.

Miso Kimchi Ramen Flavor

So what does it taste like?

While there are intense flavors in this spicy miso ramen, there’s also a real balance and harmony in the bowl. The kimchi is the most assertive and flavor-forward ingredient, and you’ll get bright, sour and savory notes throughout your meal.

The kimchi, however, is tempered and complimented by the earthy funk from the awase miso. Miso has so much umami that it highlights the natural umami notes from the kimchi (without dulling the spice).

And there are deep almost roasted flavors from the caramelized garlic bits in the scallion oil.

This kimchi ramen is savory and spicy – earthy and bright – and texturally varied. I think you’re going to love it!

What to Serve With Kimchi Ramen

The very first place my mind goes when any type of ramen is being served is a side of dumplings. If you’re feeling ambitious, you could try your hand at making your own!

These pan-fried kimchi tofu mandu would compliment this ramen recipe so well.

If you have a package of your favorite Japanese gyoza sitting in the freezer, making one of these easy homemade dumpling sauces will elevate store-bought dumplings to izakaya quality.

Or go the Korean banchan route with a side of scallion loaded pajeon – and this Korean cucumber salad.

Other Easy Ramen Recipes

When it comes to homemade Japanese noodle soup, having an arsenal of recipes at your fingertips is never a bad thing. There are way more types of ramen than there are days of the week!

Here are a few reader favorites:

• Shoyu Ramen – 醤油ラメーン (Soy Sauce Flavored Ramen)
• Shio Ramen – 塩ラーメン (Salt Flavored Ramen)
• Hiyashi Chuka – Chilled Ramen Salad
• Homemade Miso Ramen – 味噌 ラーメン
• Vegan Ramen

Plus:

• Don’t toss that ramen seasoning packet! Check out a few easy instant ramen hacks.

Happy cooking!

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

Miso Kimchi Ramen

Print Recipe

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

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Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil – this kimchi ramen is proof that you can enjoy restaurant quality ramen at home. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 3 tablespoons vegetable oil
• 1 garlic clove, minced
• 2 scallions, chopped
• 4 cups low sodium vegetable broth or low sodium chicken broth
• 2 tablespoons white or awase miso paste (add an additional 1/2 tablespoon for saltier broth)
• 1 tablespoon oyster sauce
• 2 teaspoons gochugaru
• 100g kimchi, chopped with its juices
• 2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)
• 1 cup bean sprouts
• 1/2 cup canned corn, drained (optional)

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Instructions

1. Put the oil, garlic, and scallions in a small pot and turn the heat to low. Stir constantly and keep cooking until the scallions change to a golden color, about 5 minutes. Turn the heat off and transfer the oil to a bowl. Set aside.
2. In a medium size pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru, and kimchi, and bring to a boil.
3. Lower the heat to a simmer, cover, and cook for 10 minutes. 
4. Meanwhile, bring another pot of water to boil.
5. When the broth is ready to be served, add your noodles to the boiling water and cook them according to the directions on the package (usually 1 to 3 minutes for fresh ramen noodles).
6. Drain the noodles and divide them among two bowls. Pour the kimchi soup over the noodles and top with bean sprouts and corn. Drizzle a little of the garlic scallion oil over the ramen and serve immediately.

Notes

You can make part of the recipe ahead of time by making the flavored oil and kimchi broth. Save them separately and refrigerate the broth until it’s time to use.

Nutrition

• Serving Size: 1 bowl
• Calories: 672
• Sugar: 8.1g
• Sodium: 2997.6mg
• Fat: 25g
• Saturated Fat: 16.8g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 99g
• Fiber: 6.8g
• Protein: 17.2g
• Cholesterol: 0mg

Keywords: Noodle soup, lunch, vegan,

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Miso Kimchi Ramen
Pickled Plum.

Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious. The tofu is light and crispy, sweet and savory – it’s the perfect accompaniment to salads, rice, or noodles! 

Air fryer tofu is something every tofu lover should add to their menu! It’s super easy to make, mess-free, and uses very little oil (just a light spray of cooking oil to coat the bottom of the air fryer basket).

Plus, it’s really really good! The contrast between the crispy exterior and fluffy pillowy interior is something both Ben and I can’t get enough of. It’s also very flavorful because the tofu cubes are marinated in a teriyaki sauce before they are air fried.

The recipe is very simple and easy to follow. Less than 10 ingredients are needed and the dish can be made in about 45 minutes –  with 35 of those minutes being passive ones (for marinating, and to let excess water come out of the tofu).

Ingredients for Air Fryer Tofu

Scroll all the way down for the full recipe.

• Tofu: Only use extra-firm tofu when making this recipe! Silken and medium firm are too delicate which means the cubes will fall apart as soon as you handle them.
• Teriyaki sauce: A mixture of soy sauce, mirin, sugar, and garlic. Feel free to play with the ratio of soy sauce and sugar if you find the sauce too sweet or not sweet enough.
• Cornstarch: Cornstarch is added once the tofu has marinated to give it that lovely crispy texture.
• Soy Sauce: This is optional but I highly encourage you to give it a try! Drizzling a little soy sauce on top of the tofu right before serving, adds umami and depth of flavor.
• Scallions: Also optional but so lovely! The scallions elevate the dish with a nice crunch and a sweet refreshing taste.

Variations

Make it spicy: Add 1 teaspoon gochugaru (Korean red pepper flakes) to the marinade.

Add nuttiness: Add 1 teaspoon sesame oil to the marinade.

Add a floral element: Swap the sugar for honey in the marinade.

Make it gluten-free: Swap the soy sauce for liquid amino or tamari sauce.

How To Make Air Fryer Tofu

1. Gather all of your kitchen tools and ingredients.
2. Drain the tofu block well and wrap a paper towel around it. Place it on a flat surface and leave for 10 minutes.
3. Unwrap the tofu block and slice into cubes that are about 1 to 1.5 inches in size.
4. Mix the mirin, soy sauce, sugar, and garlic in a bowl and pour the mixture into a storage bag. Carefully add the tofu cubes and seal the bag. Gently tilt the bag up and down and sideways to spread the marinade evenly. Leave for 25 minutes.
5. Take the tofu cubes out of the bag and place them in a bowl. Sift the cornstarch over the tofu cubes to coat them evenly.
6. Spray the air fryer basket with a little cooking spray and carefully add the tofu cubes to the basket, leaving a little space between them so they don’t stick together during the air frying process.
7. Return the basket to the air fryer and set the temperature to 400ºF. Air fry for 9 to 11 minutes, until the cubes are golden brown. Open the air fryer and lightly shake the basket every 2 minutes to prevent the cubes from sticking to the bottom.
8. Transfer the tofu to a plate and, if you like, top with a little soy sauce and some freshly chopped scallions. Serve.

Best temperature to cook tofu in an air fryer

To get a crispy texture I recommend setting the temperature to 400ºF – high enough for the tofu cubes to yield a crispy exterior, but not so high that it burns them. And as written in the directions, 9 to 11 minutes is about how long it takes to get a nice crispy coating.

How to Serve Air Fryer Teriyaki Tofu

Adding tofu to your meals is a quick and easy way to up your intake of protein, or turn a light dish into something more filling. I use tofu all the time as a substitute to meat whenever I cook a vegan or vegetarian meal. And since it’s so versatile, tofu is a great vehicle for flavor as it absorbs it like a sponge.

Here are my favorite ways to serve air fryer teriyaki tofu:

• As a topping for salads – especially with firmer greens like romaine lettuce, iceberg lettuce, or kale.
• With a bowl of freshly steamed white or brown rice and some finely chopped spinach.
• With stir fried noodles.
• As an addition to stir fries. Add it in the very end when the stir fry is cooked, before serving.
• To a poke bowl or bibimbap.

How to Store Air Fryer Tofu

Fridge: Put the tofu in an airtight storage container and refrigerate for up to 3 days.

Reheating from the fridge: 

• For a crispy texture, spray the air fryer basket with a little cooking spray, and add the tofu. Air fry at 370ºF for about 5 minutes, until crispy. Keep an eye on the tofu by checking every 1 to 2 minutes, as it can overcook and burn quickly.
• Microwave on high for 1 minute. The texture won’t be crispy though.

Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Put the baking sheet in the freezer and freeze until the tofu is hard/solid. Take the baking sheet out of the freezer and transfer the tofu cubes in an airtight storage bag. Seal and freeze for up to 3 months.

Reheating from the freezer:

The tofu must be thawed before it can be reheated. I recommend leaving it in the fridge overnight so it’s ready to be reheated the next day. The steps for reheating are the same as the ones listed above. Keep in mind that the texture will be different a little different, more firm, more “chicken-like”.

More Tofu Recipes

If you enjoyed making this air fryer tofu recipes and love tofu as much as I do, here are some of the most popular tofu recipes on the blog:

• Crispy honey sriracha tofu
• Southwestern style baked tofu steaks
• Stir fried bean sprout with tofu and garlic chives
• General tso tofu
• London broil marinated tofu

TABLEWARE

The cat plate and tile pattern chopsticks 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 air fryer teriyaki tofu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Tofu with Teriyaki Sauce

Print Recipe

★★★★★

5 from 1 review

Making tasty teriyaki tofu cubes in an air fryer only takes a few minutes, and the result is absolutely delicious!

• Author: Caroline Phelps
• Prep Time: 5 minutes + 25 minutes passive time
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 2
• Category: Tofu
• Method: Air fryer
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 block extra firm tofu
• 3 1/2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon granulated sugar
• 1 small garlic clove, grated (optional)
• 1 tablespoon cornstarch
• 1 scallion, finely chopped
• 1 tablespoon soy sauce, to drizzle (optional)

Tools needed: air fryer

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Instructions

1. Drain and wrap tofu in a paper towel. Leave for 10 minutes. 
2. Remove the paper towel and slice the tofu into bite size cubes, about 1 to 1 ½ inch squares.
3. In a bowl, mix the mirin, soy sauce, sugar, and garlic. Keep stirring until the sugar has dissolved.
4. Gently transfer the tofu cubes to a storage bag and add the teriyaki sauce. Seal the bag and gently move the marinade and tofu around, until all the cubes are coated evenly. 
5. Marinate for 25 minutes.
6. Take the tofu out of the bag and gently place the cubes in a bowl. Sprinkle or sift the cornstarch over the tofu and gently toss with your fingers until combined. I prefer sifting because it spreads the cornstarch around more evenly.
7. Spray the air fryer with a little cooking spray and add the tofu cubes to the air fryer, leaving a little space between each piece. 
8. Set the air fryer to 400ºF and air fry for 9 to 11 minutes. Open the air fryer and gently shake the tofu in the basket a few times so they don’t stick to the bottom, every 2 minutes or so. The tofu is ready when it’s golden brown.
9. Serve the tofu on a plate topped with chopped scallion and a drizzle of soy sauce.

Notes

Leftovers

Fridge: Transfer the tofu to an airtight storage container and refrigerate for up to 3 days.

Freezer: Cover a baking sheet with parchment paper and place the tofu on top in a single layer, leaving a little space between the cubes. Freeze until the tofu is hard/solid. Transfer the tofu cubes in an airtight storage bag and freeze for up to 3 months.

Nutrition

• Serving Size: 2
• Calories: 364
• Sugar: 10.8g
• Sodium: 435.4mg
• Fat: 10.7g
• Saturated Fat: 1.4g
• Unsaturated Fat: 6.3g
• Trans Fat: 0g
• Carbohydrates: 42.1g
• Fiber: 4.1g
• Protein: 25.2g
• Cholesterol: 0mg

Keywords: baked tofu, main, topping

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Air Fryer Tofu with Teriyaki Sauce
Pickled Plum.

This Japanese influenced eggplant and okra fish stir fry is super simple to make at home, but packs in all the savory, sweet and smoky goodness of your favorite Asian takeout, fresh from the wok. Less than 25 minutes from start to finish. This will be your new favorite eggplant stir fry!

This is my new go-to recipe when I’m craving bold Asian flavors, but want to keep it easy in the kitchen.

Because I can make this simple eggplant stir fry recipe at the end of a workday, while I’ve probably already got one eye trained on the TV – but the outcome tastes like I labored in a hot kitchen for hours!

You’re going to love the deep savory flavor and the juxtaposition of textures in this light yet hearty Japanese recipe. The eggplant is so tender it almost melts in your mouth – and the okra retains a subtle crunch.

And you better believe the fish that delivers a substantive, meaty element to the dish without being overpowering.

Serve this fish and vegetable stir fry with a side of white or brown rice for a dinner that will have you wanting seconds!

What Eggplant Works Best for This Stir Fry?

For this easy Asian stir fry, I recommend using Japanese eggplant or Chinese eggplant. They’re both much longer and skinnier than the deep-purple pregnant orbs commonly found in the produce section at the grocery store.

Now, full disclosure, I’ve never been able to tell the two apart on sight alone – unless they’re lined up next to each other. Actually both varieties are pretty interchangeable in my kitchen. However, here’s how to differentiate between the two:

• Japanese Eggplant tends to have a super dark purple exterior.
• Chinese Eggplant has a lighter lavender color.

From a taste standpoint, both varieties are equally delicious.

And the best thing about both Chinese and Japanese eggplant is that they both have very few seeds – and have super thin skins which cook relatively quickly, making them the perfect choice for this stir fried fish and veggies recipe.

How to Cut Eggplant and Okra for Stir Fry

• For the eggplant: slice your eggplant into pieces that are about 1-inch thick and 3-inches long. Kind of like a small potato wedge. This way the pieces will cook quickly – but will still retain their shape in the stir fry.
• For the okra: Cut the stems off first, then slice the pieces in half along the bias (diagonally).

Eggplant and Okra Fish Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Fish: I’d recommend using fish with a rather firm flesh so the pieces retain their shape in the stir fry. Salmon, arctic char and tuna are all great choices. Slice the fish into bite sized pieces.
• Japanese or Chinese Eggplant: Like we just discussed, these are the long, skinny, almost seedless varieties. You’ll want roughly 10 ounces, sliced, salted, drained and dried.
• Okra: These edible seed pods are a great source of vitamins and fiber and have the perfect soft crunch! You’ll want about six okra pods, sliced obliquely in the center.
• Neutral Cooking Oil: Grapeseed oil or vegetable oil will be fine.
• Stir Fry Sauce: I’m just using a savory combination of sake, soy sauce, oyster sauce and water. Oyster sauce in particular is so great in stir fry recipes. It has a very deep saline quality with a touch of sweetness at the edges. Pick it up at most Asian grocery stores – or grab oyster sauce here on Amazon.
• Fish Marinade: Make a quick slurry of cooking sake, soy sauce, sesame oil and cornstarch (or potato starch). You’ll marinade your fish in this mixture. The cornstarch will provide a light coating to the fish that will keep it from overcooking in the wok and help it remain tender.
• Sesame Oil and Black Pepper: You’ll use these two as finishing ingredients – once the heat is off, and just before plating. The toasted nuttiness of sesame oil and the piney heat of black pepper bring the whole thing together!

How to Make Fish Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Marinate the fish. Combine the marinade ingredients in a bowl. Stir well until the starch is dissolved – and add the fish. Toss the pieces so they are all covered equally. Leave for 15 minutes.
3. Prepare the eggplant. Place your eggplant pieces in a bowl and sprinkle with 1/2 teaspoon of salt. Toss and leave for 15 minutes.
4. Mix the stir fry sauce. Mix the sake, soy sauce, oyster sauce and water in a bowl and set aside.
5. Drain the eggplant. Gently squeeze any excess water out of your eggplant slices and pat each one dry with a paper towel.
6. Cook the eggplant. Heat half of the cooking oil in a wok or deep skillet and add the eggplant pieces. Toss in the pan until it is cooked through (approx. 3-4 minutes). Transfer to a plate and set aside.
7. Complete the stir fry. Add the remaining cooking oil to the empty wok and add in the marinated fish and okra pieces. Cook for about 3 minutes until the fish is cooked through. Then return the cooked eggplant to the wok and add the sauce. Stir fry for about 30 more seconds. Turn the heat off and stir in the sesame oil and ground black pepper. Serve immediately.

Other Easy Asian Eggplant Recipes

While the smoky perfection of this eggplant and fish stir fry now resides among my favorites, it’s no secret that I’m all about Japanese and Chinese eggplant recipes in general. Here are a few of the best:

• Eggplant with Chinese Garlic Sauce
• Nasu Dengaku – Japanese Miso Glazed Eggplant
• Char Siu Style Roasted Eggplant
• Eggplant and Kabocha Miso Gratin
• Mabo Nasu – Japanese Style Eggplant Stir Fry

TABLEWARE

The pink serving plate, tile pattern chopsticks, and tile pattern sauce plate 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 eggplant and okra fish stir fry? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Eggplant and Okra Fish Stir Fry

Print Recipe

★★★★★

5 from 2 reviews

This is an easy, savory, sweet, and smoky Japanese style fish stir fry that’s ready in less than 25 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 6 ounces firm fish such as salmon, arctic char, or tuna, sliced into bite size pieces
• 10 ounces Japanese or Chinese eggplant, sliced about 1-inch thick and 3 inches long, like small potato wedges
• 2 tablespoons vegetable or grapeseed oil, or other neutral oil
• 6 okra, stem removed, sliced in half
• 1 teaspoons sake
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• Ground black pepper, to taste

 

Fish marinade:

• 1 teaspoon sake
• 1 teaspoons soy sauce
• 1 teaspoon cornstarch or potato starch
• 1/4 teaspoon sesame oil

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Instructions

1. Add all the ingredients for the marinade in a bowl and stir to combine. Add the fish to the marinade and toss the pieces to coat them evenly. Leave for 15 minutes. 
2. Place the eggplant in a bowl and sprinkle 1/2 teaspoon of salt over the pieces. Toss and leave for 15 minutes. 
3. Meanwhile, mix the sake, soy sauce, oyster sauce, and water in a bowl and set aside. 
4. Gently squeeze the eggplant to get rid of excess water and pat each piece dry with a paper towel.
5. Heat the oil in a wok or deep skillet over medium heat and add the eggplant. Toss and cook the eggplant for 3-4 minutes, or until it’s cooked through and transfer to a plate. Set aside
6. Add the remaining 1 tablespoon oil, and then add fish and okra to the wok and cook for 3 minutes, until the fish is cooked through. Return the eggplant to the wok and add the sauce. Stir fry for 30 seconds and turn the heat off. Stir in the sesame oil and season with ground black pepper. Serve.

Nutrition

• Serving Size: 1 serving
• Calories: 307
• Sugar: 5.8g
• Sodium: 825.1mg
• Fat: 20.2g
• Saturated Fat: 12.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 12.4g
• Fiber: 5.1g
• Protein: 21.6g
• Cholesterol: 43.5mg

Keywords: Fish stir fry

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Eggplant and Okra Fish Stir Fry
Pickled Plum.