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)

Print Recipe

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

No reviews

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

Cook Mode Prevent your screen from going dark

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

Recipe Card powered by

Korean Chive Pancake (Buchujeon)
Pickled Plum.

French fries are already pretty much perfect. But you can easily level up your homemade French fry game with a dusting of Japanese furikake! I’ll teach you how to make a batch of umami fries in no time. Plus an easy trick for getting rid of excess starch from your potatoes. Bonus: these crispy furikake fries are baked, not fried!

What are Furikake Fries?

Furikake fries are simply French fries tossed with Japanese furikake seasoning prior to serving. The flavor is savory, nutty, mildly sweet and umami. Actually, Ben calls these umami fries.

What is Furikake?

Furikake is a Japanese seasoning mix that usually contains ingredients like seaweed (nori), sesame seeds and bonito flakes – mixed with things like soy sauce, sugar, salt and sometimes togarashi (dried Japanese chili peppers). There are plenty of premade versions – or you can make your own homemade furikake.

While furikake is a common seasoning for cooked rice, it can also be used as a savory, briny and nutty addition to everything from salads, burgers, pasta and popcorn – to these furikake fries.

Why This Recipe Works

• The potatoes are baked, not fried. A couple tablespoons of olive oil are all you need. Great for those of us watching our waistlines (and those of us that get scared by huge pots of boiling oil).
• It’s so easy to make at home. With a handful of ingredients you can transform an already perfect food (French fries) into something with an extraordinary Japanese flavor profile.
• Fries are super versatile. Therefore you can use this general technique with different spice blends, different cooking styles – and even different potatoes. Like these oven baked za’atar fries for example. More on the variations in a sec.

Furikake Fries Ingredients

• Potatoes: You’ll need two large potatoes for this recipe. I like using earthy russet potatoes (or Yukon Gold for a little buttery sweetness) – but feel free to use what you have handy in the pantry. Slice the peeled potatoes into sticks that are around the midway point between fast-food fries and steak fries for the best crispy exterior and fluffy interior.
• Olive Oil: I’m using first press extra virgin olive oil. And you only need two tablespoons! One for cooking the potatoes in the oven. And one to help your furikake stick to the fries before serving.
• Soy Sauce: A teaspoon of shoyu delivers another layer of savory umami flavor – and helps the furikake stick without resulting in soggy fries!
• Furikake: This is the main flavor going onto the fries. It’s glorious! Now, if you’re keeping it easy in your kitchen, just pick up a furikake mix at an Asian grocery store. But I’ve also got an easy furikake recipe if you want to make your own. When making homemade furikake, the toughest ingredient to track down might be the bonito flakes – but you can grab katsuobushi on Amazon.
• Salt and Pepper: You can use fresh cracked pepper if you’d like. But there’s no need to get fancy. The stuff from the pepper shaker works just fine as well. I’d recommend using kosher salt if you have it handy. The larger salt crystals make it tougher to oversalt your fries. Flaky sea salt would be a good option too. If you go with table salt, use it sparingly – and taste as you go.

How to Make Baked Furikake Fries

1. Gather all of your cooking tools and ingredients – and preheat your oven to 425°F.
2. Cover a large sheet pan with parchment paper or non-stick foil and set it aside.
3. Next, peel your potatoes and slice them into 1/2 inch thick sticks. That’s about the midway point between regular matchstick fries and steak fries.
4. Then place your sliced potatoes in a large bowl of water and allow them to soak for around 20 minutes. This step helps release some of the natural starch from your spuds.
5. After soaking, drain the potatoes and rinse well under cold running water for a few seconds. Drain thoroughly again and transfer to a bowl.
6. The final step of potato prep is to pat them dry with a paper towel or a clean kitchen towel – and then add 1 tablespoon of the olive oil. Gently toss the potatoes until they are evenly coated in the olive oil, then season with a bit of salt.
7. Next, place your potatoes on the baking sheet in a single layer.
8. Roast them in the oven for 20 minutes – then flip them over. Roast for an additional 10 minutes – or until golden brown.
9. Once cooked, take the potatoes out of the oven and return to the mixing bowl.
10. Finally, drizzle the cooked fries with the remaining tbsp of the olive oil, a tsp of soy sauce and about 1 tbsp of the furikake. Toss well – then sprinkle on another tablespoon of the furikake, toss again and serve immediately.

Variations and Serving

One of the best parts about this recipe is that you can easily change it up. Both in terms of flavor and the methods you use for cooking the potatoes in the first place.

• You can easily make the French fries in an air fryer instead of the oven. Check out this easy recipe for the best air fryer French fries.
• Or, if you have a deep fryer handy, the classic deep fried method obviously turns out some yummy fries. Just be careful of oil splatters!
• Do you prefer sweet potatoes? Use them instead. Heck, I’ve even tried this recipe with a bag of frozen matchstick potatoes.

As for serving, I think they taste great on their own. But you can’t go wrong with a bit of spicy mayo on the side: wasabi mayo, sriracha mayo or kimchi mayo are all great. Like it super spicy? Try adding chili flakes. And plain old ketchup is obviously a solid choice when it comes to fries!

What about you? What’s your favorite condiment? Tell me about it in the comments!

How to Store Leftovers

You can store leftovers in an airtight food storage container in the fridge for up to 3 days. That said, these roasted furikake potatoes definitely taste best fresh out of the oven.

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

Furikake Potatoes

Print Recipe

★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Side
• Method: Roasting
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large russet potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon soy sauce
• 2 tablespoons furikake
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425ºF.
2. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
3. Peel the potatoes and slice them into ½ -inch thick sticks – somewhere between regular fries and steak fries.
4. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch.
5. Drain the potatoes, rinse under water and drain them again. Transfer them to a bowl.
6. Pat the potatoes with a paper towel until they are dry and add one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
7. Place the potatoes on the sheet pan in one even layer.
8. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes.
9. Take them out of the oven and return the potatoes to the bowl.
10. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake.
    Toss well and add the remaining tablespoon of furikake. Toss again and serve.

Notes

These potatoes taste best when served right out of the oven because of their crispy outer texture. If you do have leftovers, transfer them to an airtight storage container and refrigerate for up to 3 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 3.4g
• Sodium: 96.9mg
• Fat: 15.5g
• Saturated Fat: 2.3g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 8g
• Protein: 9.4g
• Cholesterol: 0mg

Keywords: chips

Recipe Card powered by

Furikake Fries
Pickled Plum.

Easy bbq sides you can take to any casual backyard cookout – or your end of summer blowout. Because, while food from the grill is good, the side dishes make the barbecue a full on experience. From corn on the cob to Hawaiian macaroni salad to potato salad – Japanese coleslaw to cornbread. Oh, did I mention the spicy and sour pickled veggies? Indulge in the best bbq side dishes whether you like it savory, sweet, spicy – or all of the above!

Sure, the grilled burgers, ribs, bbq chicken, tofu steaks and brats get top billing at any backyard bbq. But show me a picnic table loaded up with colorful side dishes made with fresh ingredients, and that’s where I’ll be posted up for most of the meal.

BBQ Sides Can Blur Borders

Whether you’re usually tasked with bringing your famous mac and cheese and sweet potato fries – or you’re more known for your Korean bbq chicken and vegan Chinese dan dan noodles – food from any culture can make the perfect side dish at a summer cookout.

Here are 20 easy side dishes you can add to your cookout menu – from classic American to international bbq sides.

Three Bean Salad

I love making this bean salad because it’s quick, filling and so flavorful. Plus it’s one of my go-to cookout menu ideas because it disappears from the picnic table in record time. I use kidney beans, green beans and garbanzo beans – but you can use what you have handy in the cupboard for this easy side dish. It’s so easy in fact that it’s virtually impossible to mess up!

GET THE RECIPE

Grilled Corn on the Cob With Tomatillo Sauce

Sure, the natural sweetness of corn is delectable on its own. But it’s sometimes fun to dress it up and offer something a little different when its grill o’clock. You’ll get a blast of flavor from the tart and refreshing green sauce made with fresh tomatillos, fresh herbs like cilantro, chilis and creamy avocado. It’s absolutely delicious – and it’s a great alternative to another favorite bbq side: elotes. Extra pro move: crumble your favorite tortilla chips and dust the cobs after you brush the punchy dressing on. YUM! This barbecue hit is ready in 20 minutes from start to finish.

GET THE RECIPE

Strawberry, Tomatillo and Watermelon Salad

Talk about luck. This strawberry, tomatillo and watermelon salad was a happy accident I created when I had some juicy leftover watermelon and I didn’t know quite what to do with it (besides eat it sliced, ha!). Mint, shallots and salt and pepper round out the flavor profile nicely. This simple summer salad is sweet, tangy, tart and super refreshing – especially nice alongside heavier bbq staples like ribs and pulled pork sandwiches.

GET THE RECIPE

Hawaiian Macaroni Salad

I’ve always had a weakness for macaroni salad. And when I think of the many versions out there, I’m a sucker for the Hawaiian preparation. It’s creamy, crunchy and on the sweeter side of things. This is one of those satisfying yet humble salads I probably bring to 95% of family gatherings, cookouts and potlucks. It tastes like a sunny afternoon on the beach after snorkeling and paddle boarding. Mahalo!

GET THE RECIPE

Japanese Potato Salad (ポテト サラダ)

When it comes to potato salad, Japan might not be the first place you think of. But this sweet, tangy, creamy and chunky potato salad is on so many izakaya menus in the land of the rising sun that this yōshoku classic feels 100% Japanese. The secret weapon is the thinly sliced pickled cucumbers that add crunch and zing. This is my favorite potato salad and it makes a great side dish at any bbq. Oh, and if you’re still wondering about Japanese preparations of Western classics, check out this caprese salad.

GET THE RECIPE

Korean Cucumber Salad

Korea doesn’t play around when it comes to bbq. And if we’re telling the truth here, I’m probably most drawn to Korean barbecue out of all of the cultural variations out there. When you go to a Korean bbq joint, small plates of kimchi, bean sprouts, tofu, radish and cucumber salads are placed on your table. Those dishes are called banchan – and they are glorious. This cucumber salad is my favorite of them all. And it’s seriously easy to make – here’s a quick video. Wondering if a gochugaru loaded spicy cucumber salad is a true bbq side worthy to be on the same plate as those delicious hot wings your family and friends suggest demand you bring to the park? Make it and bring it to your next cookout. You can thank me later!

GET THE RECIPE

Red Cabbage Slaw

I’m one of those people who are instantly drawn to the serving platters containing the most colorful food. Can’t help it. If you’re like me, you’re in for a treat with this one. Because, not only does it look vibrant, this slaw has all the flavors and textures in every single bite. Red cabbage and bell pepper soak up the tart, punchy dressing without getting soggy. Orange and apple deliver an understated sweetness – and a few pumpkin seeds and cashews make it filling. This is the perfect bbq side for carnivores and vegans alike.

GET THE RECIPE

Slow Cooker Pinto Beans

Are you a set it and forget it kinda chef? I know I am. And this slow cooker recipe is one of those perfect traditional sides for bbq. Both in terms of rustic, hearty flavor – and the fact that you don’t have to pay attention to it. Seriously, at all. Great for those times you’ve been tasked with bringing multiple dishes to the cookout and have a ton to accomplish in the kitchen before you get to relax with family and friends in the park. Just let it do its thing in the crockpot while you make your other cookout sides. Check out this step by step video for these bbq pinto beans.

GET THE RECIPE

Pickled Cucumber and Onion Salad

What do dill, chiles and mango all have in common? They’re all key players in this light and refreshing southern style pickled cucumber and onion salad. Tangy cucumber and onion salad is a staple dish in many Southerrn households – and everyone puts their own little spin on it. Mine is tart, sweet and spicy and goes well with everything from hamburgers to carnitas. It’s the food incarnation of a sunny summer afternoon with friends as grill smoke wafts through the sultry air.

GET THE RECIPE

Red Potato Salad

This is probably about the most classic bbq side dish I can think of. Tangy red potato and pea salad tossed in a light mustard and vinegar dressing. I use sun dried tomatoes for a deep umami savoriness that plays against the bright and verdant fresh basil. And it’s so easy to make when you’re in a rush to get out the door. This chunky potato salad is ready in just 15 minutes!

GET THE RECIPE

Italian Pasta Salad

If you’ve got friends and family that prefer to fill up on hearty salads rather than grilled chicken and smoked sausages, this bright Italian pasta salad delivers some heft. It’s the perfect filling summer salad packed with black olives, cherry tomatoes, red onions, turkey and cheese. Of course you can omit the dairy and lean meat if you prefer plant based sides. The real weapon in terms of flavor is the simple homemade Italian dressing. It’s so delicious you’ll want to use it on everything!

GET THE RECIPE

Broccoli Salad With Honey Mustard Dressing

Broccoli that is tender but crunchy: check. Grated carrots, almonds and cranberries: check. Tangy, sweet and savory honey mustard dressing: check. This cookout side dish is healthy without being a bummer. In fact, it’s awesome to see a plate loaded with bbq ribs and broccoli at the same time. Get a big bowl of it on the picnic table stat!

GET THE RECIPE

Asian Style Slaw

It looks fiery and spicy. But this slaw is savory, sweet and mild. Mandarin orange segments offer a soft counterpoint to the crunchier cabbage, red bell pepper, wonton strips and sliced almonds. And the dressing is a flavor packed mixture of sesame oil, soy sauce, honey and rice vinegar (with a little grated ginger). If you want to keep it super easy in the kitchen, just use a bag of coleslaw mix instead of shredding everything by hand. Easy, done!

GET THE RECIPE

Spicy Pickled Vegetables

I’m a big fan of chow chow relish (that iconic Southern condiment made with green tomatoes, onions and sweet peppers). Well, this pickled veggies recipe is my extremely loose interpretation of that. I’m using cabbage, red onions, carrots, bell peppers and jalapeños. But, obviously, you can use whatever looks good in the produce aisle. The pickling brine is a simple four ingredient combination of rice vinegar, red pepper flakes, sugar and salt. Savory, sweet and spicy pickles are a bbq side that should be at every cookout.

GET THE RECIPE

Southern Cornbread

Wondering what sides go with bbq – and don’t quite know what to take to that weekend cookout in the park? You can’t go wrong with cornbread. Ever. Now, if you’ve got a family cornbread recipe that goes back generations and always turns out perfectly, you should probably make that one and not risk the wrath of your in-laws. But if you’ve been looking for the perfect secret ingredient to introduce a bit more moisture to cornbread, click the link below!

GET THE RECIPE

Cold Asian Noodle Salad

This is absolutely one of those genre blurring bbq sides. Because, at first glance, it’s a cold Asian noodle salad that has more in common with a phone order from your favorite Chinese-American delivery spot than a cookout staple. But look a little closer and, at its core, it’s a cold pasta salad with a spicy and savory flavor profile that features crunchy elements like sliced cucumber and bean sprouts. If that’s not a classic cookout side dish, then we’ve been doing bbq wrong.

GET THE RECIPE

Sugar Snap Peas With Sesame Dressing

Grilling season and snap pea season have their calendars synced in the best way. In fact, cold snap pea salad is one of my favorite counterpoints to a plate piled high with burgers, grilled veggies and shrimp skewers. These crunchy, sweet and refreshing sugar snap peas are served with a Japanese onion and sesame dressing that’s nutty and savory. If you only try one of the bbq sides on this list, this is the one.

GET THE RECIPE

Kani Salad – Japanese Crab Salad

Now, you could use fresh king crab meat if you were so inclined. But even though it would be technically superior, using the more traditional imitation crab meat in this iconic Japanese crab salad somehow makes it better. Kinda like how a plastic wrapped Kraft Single works better than a fancy expensive cheese in certain recipes. You’ll love the sweet and tangy Kewpie mayo based dressing. This is a recipe I grew up eating – and the side dish my Japanese mother brought to every summer cookout we ever went to in Quebec. Incidentally, it was also the first serving dish on the chipped picnic table in the park to be completely empty 100% of the time.

GET THE RECIPE

Summer Rainbow Salad

Making this summer rainbow salad is so easy! Like, seriously… mix everything in a bowl and head out to the backyard easy. Plus, you can use this bright recipe as a blueprint. Swap one summer veggie for another to make your own colorful salad that speaks directly to your tastebuds. The flavors are clean and simple – and putting the whole thing together only takes about 15 minutes total!

GET THE RECIPE

Japanese Coleslaw (コールスロー)

Just like there’s a flavor difference between the coleslaw at your favorite deli and the coleslaw at KFC (I love both), there are many different versions of cabbage salad in the Japanese food lexicon. This one is tart and pungent with plenty of rice vinegar, soy sauce and katsuobushi (which gives it a good amount of smokiness as well). What doesn’t change here, is that coleslaw of any provenance is the perfect bbq side to take to any cookout no matter where in the world you happen to be. Check out the step-by-step video to see how easy this one is to make. Now let’s fire up those charcoal briquettes! See you in the park

GET THE RECIPE

So what will you be tossing on the grill? Have you tried any of these easy bbq sides at your backyard cookouts? Are there changes you made that you’d like to share? Share your recommendations, tips and tricks in the comments section below.

The Best Three Bean Salad

Print Recipe

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

No reviews

An easy to make three bean salad that will bring big time flavor and a pop of color to your backyard cookout spread. This iconic bbq side is ready to serve in just 20 minutes.

• Author: Caroline Phelps
• Prep Time: 16 minutes
• Cook Time: 4 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Salads
• Cuisine: American
• Diet: Low Fat

Ingredients

Units USM

• 1 15–ounce can garbanzo beans, rinsed and drained
• 1 15–ounce can kidney beans, rinsed and drained
• 8 ounces fresh green beans, ends trimmed
• 2 stalks celery, finely chopped
• 6 jarred sun-dried tomatoes in oil, patted dry and finely chopped
• 1 small shallot, finely chopped
• 1 endive, sliced in half lengthwise and chopped (optional)
• 1/4 cup flat Italian parsley or curly parsley, chopped

Vinaigrette

• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar
• 1 teaspoon creamy dijon mustard
• salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Fill a medium size pot with water and add 1 tablespoon salt. Bring to a boil and add green beans.
2. Boil for 4 minutes, turn the heat off and drain. Rinse under cold water until the green beans are room temperature and drain well.
3. In a large mixing bowl, add all the ingredients for the salad.
4. In a glass or plastic container that comes with a lid, add all the ingredients for the vinaigrette. Put the lid on and close tightly. Shake until vinaigrette has emulsified and pour over the salad.
5. Toss well until the ingredients are evenly coated.
6. Season with more salt and pepper if necessary. Serve.

Notes

This three bean salad will keep refrigerated for up to 3-4 days.

Nutrition

• Calories: 231
• Sugar: 5 g
• Sodium: 262.3 mg
• Fat: 11.7 g
• Saturated Fat: 1.6 g
• Unsaturated Fat: 1.7 g
• Trans Fat: 0 g
• Carbohydrates: 25.9 g
• Fiber: 9.1 g
• Protein: 8.5 g
• Cholesterol: 0 mg

Keywords: Side dish, pot luck

Recipe Card powered by

20 Best BBQ Sides (Backyard Cookout Ready!)
Pickled Plum.

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

Why Use An Air Fryer

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

Why?

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

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

Can I Use Aluminum Foil In An Air Fryer?

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

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

Best Oil To Use For Air Fryer

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

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

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

Air Fryer Carrot Ingredients

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

Flavor Alternatives

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

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

How To Use An Air Fryer

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

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

Reheating Carrots In An Air Fryer

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

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

What To Serve With Air Fryer Roasted Carrots

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

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

Other Air Fryer Recipes You Might Like

Air Fryer Green Beans

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Sweet Potato with Sriracha Mayonnaise

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

Air Fryer Carrots with Black Pepper Soy Sauce

Print Recipe

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

No reviews

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

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

Ingredients

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

Sauce

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

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

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

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

Nutrition

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

Keywords: convection oven

Recipe Card powered by

Air Fryer Carrots with Black Pepper Soy Sauce
Pickled Plum.

If you are looking for a delicious way to enjoy konjac, look no further than this konnyaku karaage recipe! Konnyaku is a healthy vegetable that is low in calories and full of fiber, making it a great choice for those on a weight loss program or simply looking to eat lighter. This recipe is easy to follow and results in crispy, delicious konnyaku that will have you coming back for more!

What is Konnyaku (Konjac)?

Konnyaku, also known as konjac or devil’s tongue, is a type of yam cake originating from Yunnan, China, that’s mostly used in Japanese cooking. It’s made from the konjac plant’s edible corm and has a bouncy texture, almost jelly-like. It’s used in dishes for its texture rather than its flavor and for its health properties. Some of the most popular Japanese dishes using konnyaku are oden, sukiyaki, gyudon, soups and stews.

Konnyaku is a medicinal food that is low in calories and high in dietary fiber. It is also a good source of resistant starch, which is a type of fiber that has been shown to have health benefits including improved blood sugar control and gut health. Konnyaku may also help with weight loss by helping you feel full after eating.

A 2008 study showed that adding glucomannan to a low fiber diet increased bowel movement function by 30 percent. Eating it regularly helps keep you fuller longer, so you’re less likely to overeat or snack between meals. Konjac also expands in the stomach to help keep you full.

healthline.com

It can be purchased in most Asian markets and comes in different shapes. You can find konnyaku noodles (shirataki noodles or ito konnyaku) often used in chilled summer dishes or as as a replacement for egg noodles in ramen, in block form like we are using in this recipe, as a jelly powder (konjac powder) to make desserts, as jelly drinks, and much more.

In Japan, it’s also sold pre-sliced and served with sweet miso (called sashimi konnyaku) and shaped into balls in the Yamagata region (called tamakon).

What Does Konnyaku Taste Like?

Konnyaku has a neutral taste that’s accompanied by a strong fishy smell. The reason why Konjac has such an unpleasant odor is due to the solution, made of calcium hydroxide aqueous, used during the manufacturing process, which acts as a thickening agent.

The good news is you can get rid of the smell by boiling the konnyaku in a mixture of water and salt for about 5 to 7 minutes.

• Start by draining and rinsing the konnyaku under water. Drain well.
• Add two cups of water and 2 tablespoons of salt to a small pot and bring it to boil. This should be enough water to submerge a block of konjac that’s about 250g in weight. Add more water and salt if you are making a bigger batch.
• Boil for 5 to 7 minutes and drain. Rinse the konjac under water and drain again.

This method has worked really well for me, it’s a trick I learned while visiting my aunt in Japan. The measurements of water and salt are an approximate (my aunt never measures anything!).

Konnyaku Karaage Ingredients

• Konnyaku: As you can see from the pictures, I’m using white konnyaku for this karaage dish. But that’s simply because the color is more attractive. You can use grey or green konnyaku as well, the color doesn’t matter.
• Soy sauce: Soy sauce is a common ingredient in Japanese cuisine and works well with karaage as it’s both salty and full of umami.
• Sake: You can use any type of sake (I use cooking sake) for this recipe. Only a small amount is used to add a little sweetness to the overall taste of the sauce.
• Dashi stock: Dashi stock is made from dried bonito flakes and kelp and adds umami and richness to the sauce. You can use kombu dashi to make this dish vegan.
• Kosher salt: Kosher salt is my go to salt when I am cooking. But feel free to use any type of salt you already have in your pantry.
• Smoked paprika: Smoked paprika is a type of paprika that has been smoked over an open fire. It has a sweet and smoky flavor which gives the coating a fried chicken-like taste.
• Cornstarch: Cornstarch is a type of starch that is derived from corn. It is used as a coating for the konnyaku in this recipe, which helps to create a crispy exterior.
• Dipping sauce: The acidity and sweetness of the cornichon and honey help to cut through the richness of the mayonnaise (or vegan mayonnaise) and makes a delicious dipping sauce for the konnyaku karaage.

Unfortunately, there is no good substitute for konnyaku because it has such a unique texture. If you cannot find any at your local Asian supermarket, you can purchase it online here, from Amazon.

How To Make Konnyaku Karaage

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

1. Cut the konnyaku and place in a single layer on a baking sheet. Freeze for at least 2 hours.
2. Take the konnyaku out of the freezer and rinse it to get rid of the icy bits. Drain and set aside.
3. Whisk together the soy sauce, sake, and dashi stock, and add it to a small pot.
4. Add the konnyaku and boil on low until all the liquid has evaporated.
5. Combine the salt, smoked paprika, and cornstarch.
6. Dust the konnyaku with the smoked paprika seasoning and add it to a hot skillet coated with oil. Cook for 3 to 5 minutes per side, or until golden brown and crispy.
7. Serve it with dipping sauce and enjoy!

Freezing Konnyaku

The reason why we are putting the konnyaku in the freezer is to change its texture. Just like with tofu, konnyaku is mostly made of water. By freezing it for a few hours we are taking out some of the moisture and making the konnyaku less bouncy and more chewy.

How To Store Konnyaku

Konnyaku should be stored in a cool, dry place.

Unopened it should keep in the fridge for up to 3 months (always look at the expiration date).

If you open it and only need to use a little bit, keep the liquid the konnyaku came with. The high PH in the alkaline water will prevent any bacteria from forming on the konnyaku and you should be able to store it in the fridge for about a month. You can easily tell when konnyaku goes bad because it will develop a terrible smell and the texture will either harden or get mushy.

If you accidentally threw away the alkaline water, submerge the konjac in water in an airtight container, refrigerate, and change the water every 2 days, for up to 10 days.

Recipes Using Konnyaku

I use konjac in my dishes as a way to keep the calorie count low while still providing my body with plenty of fiber and keep my tummy full. It’s one of the easiest ingredients to work with as it doesn’t require any cooking.

But, as I previously mentioned, it can smell pretty bad upon opening so make sure you follow my tips on how to remove the smell!

Here are some of my favorite konnyaku recipes:

• Japanese chicken and vegetable stew
• Oden (Japanese one-pot fish cake stew)
• Tofu shirataki tuna noodle casserole
• Cold shirataki noodle soup (naengmyeon)

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

Konnyaku (Karaage Style)

Print Recipe

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

No reviews

This is a delicious konnyaku karaage recipe that will remind you of Japanese fried chicken or fried squid.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 2 hours passive time + 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 2 servings
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 250g block of konnyaku, white color preferably
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 tablespoon dashi stock or kombu dashi stock for vegan
• 1/8 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 3 tablespoons cornstarch or potato starch
• 3 tablespoons vegetable oil or grapeseed oil

Dipping sauce

• 1/4 cup mayonnaise or vegan mayonnaise
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon honey, optional
• 1 cornichon, finely chopped
• Ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.
2. Slice the konnyaku into ½-inch thick pieces and place them on a tray covered with non-stick foil or parchment paper, one next to another, leaving a little space between them so they don’t touch. Freeze for 2 hours.
3. Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.
4. Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.
5. Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.
6. Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.
7. Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.
8. Add the oil to a deep skillet and turn the heat to medium-high.
9. When the oil is hot (wait about 2 minutes), dip each konnyaku slice in the cornstarch and smoked paprika mixture and add it to the skillet. Cook on each side for 2 to 3 minutes, until golden brown.
10. Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.
11. Serve with dipping sauce.

Notes

This recipe is best enjoyed as soon as it comes out of the pan. The coating will lose its crispiness after a couple of hours so I don’t recommend saving it for later.

Nutrition

• Serving Size: 1 serving (with dipping sauce)
• Calories: 286
• Sugar: 0.7g
• Sodium: 567.4mg
• Fat: 24.3g
• Saturated Fat: 12.6g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 13.1g
• Fiber: 2g
• Protein: 1.2g
• Cholesterol: 9.6mg

Keywords: konjac, devil’s tongue, konyaku

Recipe Card powered by

Other Japanese Recipes You Might Like

13 Easy Ramen Recipes You Can Make At Home

17 Vegan Japanese Recipes

43 Easy Japanese Recipes You Can Make At Home

Konnyaku Karaage – A Delicious Way To Enjoy Konjac
Pickled Plum.

These cheesy spinach and sriracha pinwheels are one of those appetizers everyone loves! Flaky, savory, and with just enough heat to tingle the taste buds, these oven baked pinwheels can be served as a snack or as a party food.

This isn’t your classic cream cheese pinwheels recipe. These pinwheels are lighter and flakier than the classic recipe because I’m using puff pastry instead of flour tortillas. I can see them being sold in a bakery in Japan or France, displayed between a row of croissants and spinach puff pastry rolls.

Flaky, buttery, cheesy, and a little spicy.

It’s a very simple recipe that only takes about 20 minutes to prep, that anyone can make at home. It’s a fun party appetizer that looks beautiful served in a basket covered with a kitchen towel like they just came out of the oven. These pinwheels also pair nicely with a side salad and soup, should you want to eat them – I say them because it’s impossible to just have one – as part of a meal.

Pinwheels Ingredients

• Puff pastry: Leave the puff pastry to thaw overnight in the fridge. The one I’m using is from Pepperidge farm and the size of each puff pastry sheet is 10″ by 15″. However, you can use any puff pastry brand you like, so long as it’s not puff pastry shells.
• Sriracha sauce: 1/4 cup might seem like a lot of sriracha sauce but it’s just enough to give each pinwheel a nice kick of peppery heat.
• Baby spinach: You will need 2 cups of baby spinach or feel free to use regular spinach if you already have some in the refrigerator. Just make sure it is properly shredded so it’s easy to spread on the puff pastry.
• Grated cheese: You can technically use any type of firm cheese to make these pinwheels but the ones I personally like are cheddar cheese, parmesan cheese, and Gruyère cheese. I highly recommend you do the grating yourself as opposed to buying pre-grated cheese. The reason being that pre-grated cheese doesn’t melt as well because it is usually dusted with potato starch or natamycin to keep the strands from sticking together.
• Salt and pepper: Salt and pepper is optional but will help add extra flavor to your pinwheels.

How To Make Pinwheels (Instructions)

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

You will need plastic wrap, a large baking sheet or two medium ones, a rolling pin, and a serrated knife.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Place the frozen puff pastry in the fridge and let it thaw overnight.
4. Take your plastic wrap and cut a piece that’s a few inches longer and wider than the puff pastry, wide enough to fold the ends once the puff pastry is filled and rolled into a log.
5. Place the puff pastry sheet in the center of the plastic wrap gently flatten the pastry with a rolling pin, going over it a few times. We are not looking to flatten it completely! This is so the puff pastry doesn’t get too puffy and airy when we put in the oven.
6. Add half of the sriracha sauce and spread it with a brush or the back of a spoon. Leave half and inch bare around the edges. Top with half of the cheese and half of the shredded spinach.
7. Roll the pastry into a log and wrap it tightly with the plastic wrap.
8. Follow the same steps for the second log and place them in the fridge to chill for 25 minutes.
9. Meanwhile, preheat the oven to 375ºF (190ºC).
10. Take the logs out of the fridge and slice them into 1/2-inch thick pinwheels.
11. Lay them on a large baking sheet covered with nonstick foil or parchment paper. Leave a little space between each pinwheel to prevent them from sticking together. Bake in the over for 17 to 25 minutes, until the cheese is bubbling and the pinwheels are a golden color.
12. Take them out of the oven and let them cool for a few minutes before eating.

Tortilla Roll Ups

If you are having trouble finding puff pastry (believe it not I actually had to order mine from Amazon Fresh because all 3 of my closest grocery stores didn’t carry any!) you can make this recipe using flour tortillas. In fact, it’s even easier to make than with puff pastry!

Here’s how to make these simple pinwheel sandwiches using tortilla wraps.

1. Grab two 10″ flour tortilla wraps and lay them on a flat surface.
2. Divide the sriracha between the two tortillas and spread the sauce, leaving about half and inch clear around the edges.
3. Layer with grated cheese and spinach.
4. Roll the tortillas tightly and wrap them in plastic wrap.
5. Refrigerate for at least 4 hours or up to 8. This step is important so that your pinwheels keep their shape.
6. Take the logs out of the fridge and unwrap them. Use a serrated knife to cut the log into 3/4-inch to 1-inch thick pinwheels.

Tortilla Pinwheels Variations

Pinwheels are extremely versatile. You can virtually use any combination of ingredients to make this fun appetizer. Here are some of the most popular tortilla rolls to try:

• Mexican pinwheels: Mix 2 ounces cream cheese, 2 tablespoon sour cream, 1 teaspoon lime juice, 1/2 tablespoon of taco seasoning, 8 pitted and finely chopped black olives, and 1 finely chopped jalapeno, until the ingredients are combined. Spread the cream cheese mixture on 2 10″ flour tortillas. Top with 1/3 cup shredded cheddar cheese and 1/4 cup chopped cilantro. Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve with salsa as a dipping sauce.
• Italian pinwheels: Mix 3 ounces cream cheese, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and salt and pepper, and spread the mixture between 2 10″ flour tortillas. Top with deli ham (2 per tortilla), salami (4 per tortilla), provolone cheese (2 per tortilla), and 2 small romaine lettuce leaves (2 per tortilla). Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve.
• Classic pinwheels: Mix 3 ounces cream cheese with 1/2 tablespoon ranch seasoning in a bowl and add 2 tablespoons finely chopped black olives and 2 tablespoons finely chopped green onion. Mix well and spread the mixture between 2 10″ flour tortillas. Add a few deli turkey slices, or chicken, or ham, and top with slices of swiss cheese or cheddar cheese. Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve.

Can I Freeze Pinwheels?

Yes you can and for both puff pastry and tortilla wrap!

For puff pastry pinwheels:

• Bake the pinwheels first and let them cool to room temperature.
• Leave the pinwheels on the baking sheet, or transfer them to a platter, where they can fit in one layer and aren’t touching each other, and freeze for 2 to 3 hours until they are frozen.
• Transfer the pinwheels to an airtight freezer bag and freeze for up to 6 weeks.
• To warm them up, bake them in the oven at 400 degrees F for 10 to 15 minutes.

For tortilla pinwheels:

• Place the tortilla roll-ups on a baking sheet or platter where they can fit in one layer and aren’t touching each other, and freeze for 2 to 3 hours until they are frozen.
• Transfer the pinwheels to an airtight freezer bag and freeze for up to 6 weeks.

How To Serve The Pinwheels

These cheese pinwheels are delicious on their own, especially when they are fresh out of the oven. They are so flaky and light it’s impossible to just have a bite. I think Ben and I ate half of them the first time I made these!

And because they are so flaky they can break apart quite easily. Because of that I recommend serving them with something light like sour cream or ranch dressing.

The bamboo basket used in the images, which you can find here, 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.

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

Other Appetizers You Might Enjoy

Bisquick Sausage Balls with Thyme and Parmesan

Cucumber Sandwiches With Tzatziki Sauce

Easy Vegetable Egg Rolls

Edamame with Bonito and Seaweed

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

Cheesy Spinach and Sriracha Pinwheels

Print Recipe

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

No reviews

Flaky, savory, and with just enough heat to tingle the taste buds, these oven baked pinwheels can be served as a snack or as a party food.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 25 minutes passive time + 25 minutes baking
• Total Time: 1 hour 10 minutes
• Yield: 26 to 30 pinwheels
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 sheets frozen puff pastry, refrigerated and thawed overnight
• 1/4 cup sriracha sauce
• 2 cups baby spinach, shredded
• 2 cups freshly grated cheddar, parmesan, or Gruyère cheese
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cut a piece of plastic wrap that’s about 3 to 4 inches wider and longer than the puff pastry, and lay it on a flat surface.
2. Place one puff pastry sheet in the center the plastic wrap and use a rolling pin to lightly flatten the pastry. This is to prevent the puff pastry from getting too airy and puffed up. Gently (do not press too hard) roll over it a few times until the puff pastry is slightly longer and wider.
3. Brush 2 tablespoons of the sriracha sauce on the puff pastry, leaving ½ an inch clear around the edges.
4. Next, add half of the spinach on top of the sriracha sauce, leaving ½ an inch clear around the edges.
5. Finally, sprinkle half of the cheese on top, leaving ½ an inch clear around the edges. If you need to, turn the pastry so the longer side is facing you.
6. Starting from the bottom of the long side, begin to roll the pastry. Keep rolling until you have reached the other end and the pastry looks like a log.
7. Tightly wrap the log in the plastic wrap and place it in the fridge, making sure it sits flat, and refrigerate for 25 minutes. Repeat the same steps for the other puff pastry and remaining ingredients.
8. Preheat your oven to 375ºF and prep one large baking sheet by lining it with parchment paper.
9. Take the logs out of the fridge and unwrap them.
10. Using a bread knife or other serrated knife, cut ½-inch thick pinwheels, which should give you about 26 to 30 pinwheels.
11. Gently place the pinwheels on the cooking trays, leaving about 1 inch of space between each pinwheels, so they don’t stick together during the baking process.
12. Bake in the oven for 17 to 25 minutes, until the pastry is golden brown and the cheese melted and bubbling.
13. Turn the oven off, take the pinwheels out and leave to cool for 5 minutes.
14. Transfer the pinwheels to a serving tray and enjoy!

Notes

Leftovers: Store the leftovers in an airtight container and leave them on your countertop for up to 2 days. You can also store the container in the fridge for up a week and reheat the pinwheels for a few minutes in the oven at 375ºF.

To freeze the pinwheels, please refer to the section in the post about freezing.

Nutrition

• Serving Size: 1 pinwheel
• Calories: 133
• Sugar: 0.5g
• Sodium: 139.6mg
• Fat: 9.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 4g
• Trans Fat: 0.1g
• Carbohydrates: 8.7g
• Fiber: 0.4g
• Protein: 3.3g
• Cholesterol: 8mg

Keywords: Hors d’oeuvres

Recipe Card powered by

Cheesy Spinach and Sriracha Pinwheels
Pickled Plum.

Bring out the natural sweetness of sweet potatoes with an air fryer. This cooking method is quick and gives these spuds a tender texture and a charred caramelization that pairs beautifully with a creamy and peppery sriracha mayonnaise. Get this easy air fryer sweet potato recipe in your steady dinner rotation!

A Delicious and Easy Vegetarian Air Fryer Recipe

My air fryer has been getting a workout lately. I love the way it handles simple vegetable recipes – and creates the types of textures you’d normally have to roast or deep fry to get, all while using very little oil.

And this vegetarian air fryer sweet potato recipe exceeded my flavor expectations as well. You’ll only need a handful of ingredients to achieve lusciously tender sweet potatoes – and a full flavored dipping sauce – that is sure to be a hit at dinnertime or as a passed hors d’oeuvre.

Why This Recipe Works

• Sweet potatoes have a natural sweetness that isn’t cloying. Roasting sweet potatoes (or air frying in this case) causes the outer surface to brown up nicely due to the Maillard reaction. And the natural sugar content results in caramelization – adding a layer of toothsome exterior texture to the otherwise fork soft and fluffy sweet potatoes.
• This natural sweetness is offset by a savory, spicy and creamy dipping sauce that is a super simple combination of four ingredients. Mayo, sriracha, rice vinegar and umami miso paste are mixed to form a flavor profile greater than the sum of its parts. It’s perfection.
• And this air fryer sweet potato recipe is largely a set-it-and-forget-it type of thing. Aside from flipping the sweet potato pieces once during the cooking cycle, there’s not a lot of actual work to be done.

Air Fryer Sweet Potato Ingredients

Scroll all the way down for the full recipe.

For The Air Fried Sweet Potatoes

• Sweet Potatoes: You’ll want around 1 pound of sweet potatoes for this air fryer recipe. Start by peeling them, and then chop into pieces that are roughly 1/2-inch in size. While appearance isn’t important for this recipe, I’ve found pieces that generally resemble cubes work best. Inversely, longer sweet potato slices take up too much area space in the air fryer basket and won’t cook evenly.
• Olive Oil: Since we’re air frying, you’ll only need a tablespoon of oil to coat the sweet potato pieces. Use first press extra virgin olive oil for the best results.
• Salt and Pepper: You’ll use these simple, mainstay spices to add subtle flavor. A sprinkle of freshly cracked black pepper is best, but I’ve used the stuff from the shaker with great results as well. Use flakey sea salt or kosher salt in this air fryer sweet potato recipe. They taste better – and the larger salt crystals make it difficult to oversalt your food (unlike an equivalent amount of table salt).

For the Sriracha Mayo

• Sriracha Sauce: Sriracha is the perfect blend of sweet heat. It’s spicy without being volcanic and one note like many chili sauces out there. And using this as part of the dipping sauce means you can jettison many of the traditional spices you might normally turn to like chili powder, garlic powder, cinnamon, brown sugar, cumin or cayenne pepper. In short, sriracha delivers enough flavor that you can give your spice rack a break. It’s easy to find at your local grocery store – or grab sriracha here on Amazon.
• Mayonnaise: Mayo introduces its trademark creaminess, and helps temper the spice from the sriracha. If you’re making this vegan, just use vegan mayo instead. There are some great vegan options out there these days.
• Miso Paste: This injects a real savory earthiness to the dipping sauce. Miso paste is like the low end of a song, the bass line. Without the bass, the song is only partially complete. Trust me, you’ll miss the umami if you leave the the miso paste out. I use awase miso – which is a mix of red and white miso. But use whatever you have on hand. Read all about miso in this post here.
• Rice Vinegar: Bright with a mellow tartness and sweet undertones, rice vinegar elevates the sauce as a whole. Seasoned rice vinegar typically has added salt and sugar. I used plain rice vinegar for this sweet potato dipping sauce.

How to Cook Sweet Potatoes in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Place your sweet potato pieces in a large bowl. Drizzle with the olive oil and toss so that the pieces are evenly coated. Then sprinkle with salt and pepper and toss again.
3. Turn your air fryer to 400°F – and allow a few minutes for the machine to preheat (like you would an oven).
4. Once hot, brush the bottom of your air fryer cooking basket with a small amount of olive oil to prevent any food from sticking to the cooking surface.
5. Next add the sweet potatoes to the basket in a single layer. If you’re making a large quantity for a holiday meal or dinner party, it’s probably best to cook in multiple batches so that everything cooks evenly.
6. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for another 10 minutes, then check the texture. Are they tender inside with a browned exterior? If so, they’re done. If not, air fry in additional 5 minute intervals until properly cooked. When it comes to cooking time for this recipe, it will largely boil down to what tastes (and looks) best to you.
7. Once cooking is complete, transfer the air fryer sweet potato pieces to a serving plate.
8. Finally, mix the sriracha sauce, rice vinegar, mayonnaise and miso paste in a small bowl until smooth. Serve as a dipping sauce.

How Does an Air Fryer Work?

This is the an overview of the bare-bones basics.

• An air fryer uses a fan to quickly circulate hot air from a heating element around your food. Since your food is suspended inside a cooking basket, the hot air can reach all sides of the food easily. And this is precisely why you don’t want to overfill the basket and potentially create pockets the hot air can’t reach.
• The main benefit is the browning you get on your food (similar to that of deep frying) while using a very small amount of cooking oil.

And you can use an air fryer for way more than simply cooking vegetables like green beans, broccoli and (of course) french fries. You can use it to make a proteins like salmon, shrimp or breaded chicken fingers – or this kimchi and bacon-bit loaded air fryer baked potato.

How to Store Leftovers + Reheat

When storing leftovers, you’ll want to make sure to keep the sweet potatoes and the sriracha mayo in separate containers.

• Store the air fryer sweet potato cubes inside an airtight container in the refrigerator for up to 3 days.
• The miso sriracha mayonnaise can be covered and refrigerated for up to 10 days.

The leftover sweet potatoes are delicious cold straight from storage in the fridge. But if you want to heat them up again, toss them quickly in a skillet or frying pan without oil over medium heat until warm.

Other Delicious and Easy Air Fryer Recipes

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

The Best Air Fryer Baked Potato

Air Fryer Broccoli with Spicy Sauce

Did you like this air fryer sweet potato with sriracha mayonnaise recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Sweet Potato with Sriracha Mayonnaise

Print Recipe

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

No reviews

Tender and charred sweet potatoes served with a creamy and peppery sriracha mayonnaise.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-3 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM

• 1 pound sweet potatoes, peeled, and chopped into 1/2-inch pieces.
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons sriracha sauce
• 4 tablespoons mayonnaise
• 1 teaspoon miso paste
• 1/2 teaspoon plain rice vinegar

Cook Mode Prevent your screen from going dark

Instructions

1. Put the sweet potatoes in a bowl and add the olive oil. Toss to coat each piece evenly and season with a little salt and pepper.
2. Turn the air fryer on at 400ºF.
3. Brush the bottom of the air fryer basket with a little olive oil. This is to ensure that the sweet potatoes won’t stick to the basket.
4. Add the sweet potatoes to the basket in one single layer, if possible. Otherwise, do this in batches.
5. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for 10 more minutes and check on the texture. If the potatoes are tender, they are ready to be served. Otherwise, air fry for an additional 5 minutes (and another 5 minutes, if necessary).
6. Turn the air fryer off and transfer the sweet potatoes to a serving plate.
7. Mix the sriracha sauce, mayonnaise, miso paste, and rice vinegar in a bowl, until smooth. Serve as a dipping sauce with the sweet potatoes.

Notes

Save the sweet potatoes and sriracha mayonnaise in separate containers. The sweet potatoes should be good for up to 3 days, while the mayonnaise should last for up to 10 days.

Nutrition

• Serving Size: 1 side
• Calories: 256
• Sugar: 7.6g
• Sodium: 434.1mg
• Fat: 13g
• Saturated Fat: 1.8g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 32.9g
• Fiber: 4.9g
• Protein: 2.9g
• Cholesterol: 6.6mg

Recipe Card powered by

Air Fryer Sweet Potato with Sriracha Mayonnaise
Pickled Plum.

You’ll only need 5 simple ingredients to make these perfectly browned citrus chili air fryer green beans! Plus, I’ve included instructions on how to prepare both fresh and frozen green beans in an air fryer.

One of the Easiest Vegan Air Fryer Recipes

I took one forkful of these air fryer green beans and wondered why I hadn’t always been making green beans this way.

Ben took a bite and decided he’d be calling them citrus-chili green bean fries from now on. And that’s a pretty appropriate name for them.

This easy vegan green beans recipe has equal parts bright and savory flavors – with a texture similar to these umami Asian dry-fried green beans with garlic sauce.

And, whether you make them as an appetizer, snack or side dish, you’ll love how easy they are to make in your air fryer.

How Does an Air Fryer Work?

Here’s a super unscientific explanation:

• An air fryer uses a fan to circulate very hot air from a heating element around your food at a high rate of speed. Since your food is held inside a suspended cooking basket, the hot air can reach all sides of the food easily.
• The main benefit is that you get excellent browning on your food (like you might get from deep frying) while using a very small amount of cooking oil.

And an air fryer does way more than simply cooking vegetables like green beans, broccoli and (of course) french fries. You can use it to make a protein like salmon, shrimp or even chicken fingers.

Air Fryer Green Beans Ingredients

Scroll all the way down for the full recipe.

• Fresh Green Beans: You’ll want about a pound of fresh green beans for this easy recipe. The lion’s share of your prep time will be spent simply trimming the ends off the beans. Like I said: easy. And, while I firmly stand by fresh beans being the best vegetable to use – I do have instructions on how to use frozen green beans below as well.
• Olive Oil: Use the good stuff. Extra virgin olive oil is made from pure, cold pressed olives – and I think you can taste the difference in quality over the blended, more processed stuff.
• Salt and Black Pepper: I use kosher salt for cooking and finishing plates most of the time. The larger crystals make it more difficult to oversalt a dish than with the smaller salt crystals of (inferior tasting) iodized table salt. Fresh cracked black pepper is awesome – but the stuff from the shaker works in this air fryer green beans recipe super well too.
• Lemon Juice: Fresh squeezed juice is best. But I realize that the local grocery store will be peddling less than fresh lemons from time to time. Go with the plastic squeeze bottle if necessary. Two tablespoons is all you’ll need. I actually combined the lemon juice and red pepper flakes into a mixture I could easily spoon on as needed.
• Red Pepper Flakes: Use these for a hint of spice that dances around the periphery of the dish – without sending anyone stumbling for a glass of water. 1/4 teaspoon will get the job done.

How to Cook Green Beans in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Preheat your air fryer to 380°F.
3. Place your trimmed fresh green beans in a bowl and drizzle the olive oil on top. Toss well, until evenly coated. Season them with salt and pepper and toss again.
4. Brush the air fryer basket with a little olive oil (or a thin mist of cooking spray) and add your green beans.
5. Air fry for 6 minutes. Then remove the basket and toss the green beans or stir with tongs (this is especially important for even cooking if all of the green beans don’t fit in a single layer inside the basket).
6. Next, place the basket back into the air fryer and allow to cook for an additional 4 to 6 minutes – until the green beans are tender and beginning to brown.
7. Finally, transfer the cooked green beans to a serving bowl or plate. Drizzle with lemon juice, sprinkle with red pepper flakes – and add a finishing touch of salt and pepper if needed. Serve immediately.

Can I Cook Frozen Green Beans in an Air Fryer?

Short answer: yes. And although I find that this recipe works best with fresh green beans, I also realize sometimes you’ve gotta use what’s handy.

For frozen green beans, you can thaw and cook the green beans in two steps. After a bit of experimentation around the cooking time, I found the following to work well when working with frozen green beans:

1. Preheat your air fryer to 340 degrees F.
2. Place your frozen green beans inside the cooking basket and season with salt and pepper. Cook for 8 to 10 minutes to thaw and partially cook (same idea as parboiling pasta for example).
3. Next, remove the air fryer basket, drizzle the green beans with olive oil and toss with tongs until the beans are evenly coated.
4. Then place the cooking basket back into the air fryer and cook for 4 to 6 minutes – until the green beans are tender and beginning to brown.
5. Remove, plate and serve with lemon juice, red pepper flakes and a touch of salt and pepper to taste.

** A note on cooking: If you’re making huge amounts of air fryer green beans for a holiday meal or large gathering, it’s probably best to cook the green beans in multiple batches. If your air fryer basket is too full, the beans will cook unevenly.

What if I Don’t Have an Air Fryer?

No air fryer? No problem.

You can still make this simple green beans recipe using two more traditional cooking methods:

1. Broil / Roast them:
   • Set your oven to the broil setting.
   • Place your fresh green beans on a cooking tray covered with a sheet of non-stick aluminum foil or parchment paper.
   • Toss the beans in a little olive and place the tray on the highest rack closest to the flame. Broil for 3-6 minutes. The green beans are done when they’re slightly charred and wrinkled. Keep a close eye on them – they can burn quickly (and so can your parchment paper!).
2. Deep fry them:
   • Heat about 1/2 cup oil to 350°F in a deep skillet or frying pan.
   • Slowly add the green beans to the hot oil. Watch out for splatters! Fry for 2-3 minutes until the beans are wrinkled and starting to brown a bit.
   • Turn off the heat, remove the beans from the oil, and allow them to drain on paper towels.

How to Store Leftovers

Store any leftovers of this easy air fryer green beans recipe inside an airtight container in the fridge for up to 2 days.

Serve any leftovers hot or cold – your choice. Just keep in mind that the green beans will likely be a little wilted after their odyssey in tupperware. Still delicious though!

Other Delicious and Easy Air Fryer Recipes

Air Fryer Broccoli with Spicy Sauce

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Asparagus with Spicy Chili Crisp

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

Air Fryer Green Beans

Print Recipe

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

No reviews

You’ll only need 5 simple ingredients to make these perfectly browned citrus chili air fryer green beans!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM

• 1 pound green beans, ends trimmed
• 1 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the air fryer to 380ºF.
2. Place the green beans in a bowl and drizzle the olive oil on top. Toss the beans using your fingers or tongs to coat them evenly. Season with salt and pepper and toss again.
3. Brush the air fryer basket with a little oil and add the green beans.
4. Air fry for 6 minutes and take out the basket to toss the green beans.
5. Air fry for an additional 4 to 6 minutes, until the green beans are tender.
6. Transfer the green beans to a serving bowl or plate, drizzle with lemon juice and sprinkle with red pepper flakes. Season with more salt and pepper if necessary.

Notes

Store these air fryer green beans in an airtight storage container. Refrigerate for up to 2 days.

Nutrition

• Serving Size: 1/4 pound
• Calories: 67
• Sugar: 0.2g
• Sodium: 596.9mg
• Fat: 3.7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 0.4g
• Trans Fat: 0g
• Carbohydrates: 8.5g
• Fiber: 0.1g
• Protein: 0g
• Cholesterol: 0mg

Recipe Card powered by

Air Fryer Green Beans
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

Print Recipe

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

No reviews

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

Cook Mode Prevent your screen from going dark

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

Recipe Card powered by

Edamame With Spicy Garlic Sauce
Pickled Plum.

If you love Japanese side dishes, this one is for you! Gomae is the best Japanese spinach salad, dressed in a nutty, savory and sweet sesame sauce. Toast your own sesame seeds for the best flavor (I’ll teach you how!). This simple goma ae recipe is ready in 15 minutes from start to finish!

What is Gomae (胡麻和え)?

Gomae (or goma ae) is a Japanese side dish made of blanched spinach tossed in a sweet, savory, and nutty sesame sauce.

Now, the term ‘gomae’ actually refers to the sesame dressing itself. Goma means ‘sesame seeds’ – and Ae loosely means tossing or mixing together.

And while it’s most often served with blanched spinach (horenso) in the Western world, other versions – with the same sauce but different vegetables – are regularly served in Japan.

Gomae Variations:

• Gobo (burdock root)
• Komatsuna (mustard spinach)
• Ninjin (carrot)
• Asparagus
• Sayaingen (green beans)

Today, we’re making horenso gomae (ほうれん草の胡麻和え) with spinach.

How is Gomae Served?

This quick and easy Japanese spinach salad is typically served as a side.

Informal Japanese gastropubs called izakayas specialize in small-to-medium portion communal dishes – and you’ll frequently find gomae on the menu alongside other mainstays like takowasa, karaage and blistered shishito peppers.

Or you can use this easy Japanese salad recipe to round out a bento box lunch with a pop of vibrant green goodness.

And I love eating gomae with a simple bowl of perfectly steamed short grain rice.

Ingredients for Gomae (Horenso no Gomaae)

Scroll all the way down for the full recipe.

• Spinach: For this Japanese salad recipe, you’ll need a fair bit of spinach. 300 grams is about the equivalent of two small bags from the grocery store. If that sounds like a lot, you’ll be surprised by how quickly the size reduces from the blanching and shocking process.
• Sesame Seeds: I prefer to toast my own sesame seeds for this gomae recipe. Toasting brings out the best in terms of nuttiness – and can easily be done in a small pan or wok. Once toasted, we’ll need to grind the sesame seeds (more on that in a sec).
• Soy Sauce: You’ll only need about 1 tbsp soy sauce to introduce the perfect amount of savory umami to the mix.
• Sugar: A bit of granulated sugar introduces a hint of sweetness that marries so well with the other savory and nutty elements in the gomae sauce – without heading over into cloying territory.
• Dashi Powder: Much like powdered boullion in the West, dashi powder is a Japanese soup base derived from kelp and fermented and dried bonito or skipjack tuna. The flavor is savory with marine notes. Hondashi is typically fairly easy to track down in most Asian grocery stores these days – or you can grab hondashi here on Amazon. If you’re making a vegan gomae, omit the hondashi and use kombudashi instead.
• Water: We’ll be blanching and shocking the spinach. But you’ll also want to set aside a tablespoon of water for the dressing.

Pestle and Mortar vs Sesame Seed Grinder

Traditionally, the toasted sesame seeds used in gomae are ground in an earthenware mortar with a ridged interior called a suribachi. The grinding of the sesame seeds releases even more of their nutty flavor.

My mother loves grabbing the wooden pestle and giving her arms a good workout when making gomae at home.

I’m a little more new-school and use a sesame seed grinder in my own kitchen. It’s basically a manual spice mill. But use whatever you’ve got handy.

How to Make Gomae

1. Gather all of your kitchen tools and ingredients.
2. Toast the sesame seeds. Place the sesame seeds in a small pan over low heat. Stir the seeds continuously until they become golden. This should take around 6 – 7 minutes.
3. Grind the sesame seeds. Turn the heat off and transfer the toasted seeds to a sesame seed grinder or mortar and pestle. Grind the seeds until they resemble large grains of sand.
4. Make the dressing. Place the ground seeds in a bowl with the soy sauce, sugar, dashi powder and water. Stir and set aside.
5. Blanch and shock the spinach. Add a tablespoon of salt to a large pot of water and place over high heat until boiling. Meanwhile, fill a large bowl with ice and cold water and set aside. Add the spinach to the pot of boiling water for 1 minute and then drain. Transfer the hot spinach to the bowl with ice and cold water and leave it until the spinach is cold.
6. Drain the spinach. Using your hands, wring as much moisture from the cold cooked spinach leaves as possible.
7. Cut the spinach. Place the handfuls of drained spinach on a cutting board and cut the chunks into 2-inch long pieces. Transfer to a mixing bowl.
8. Finally, add the dressing. Using chopsticks, toss the spinach and dressing until evenly coated and serve.

Storage Tips

Spinach gomae is best when freshly made. However it also keeps pretty well for a few days.

Store any leftovers in the refrigerator inside an airtight container for 3-4 days. But do not freeze.

Other Japanese Side Dishes

I could eat an entire meal comprised of side dishes. If you’re like me, and feel like making a small-plate Japanese feast at home, here are a few suggestions:

Easy Japanese side dishes

Onigiri Recipe (Japanese Rice Balls)

The Best Miso Soup (みそ汁)

Japanese Fried Rice – Yakimeshi

Hiyayakko – Chilled Tofu with Toppings (冷奴)

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

Gomae (Japanese spinach and sesame salad)

Print Recipe

★★★★★

5 from 1 review

Love Japanese side dishes? Gomae is the best Japanese spinach salad, dressed in a nutty, savory and sweet sesame sauce. Ready in 15 minutes!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 1 minute
• Total Time: 16 minutes
• Yield: 4 small sides
• Category: Side
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 4 tablespoons sesame seeds
• 1 tablespoon soy sauce
• 3/4 tablespoon granulated sugar
• 1 teaspoon dashi powder such as hondashi
• 1 tablespoon water
• 300g spinach

Cook Mode Prevent your screen from going dark

Instructions

1. Put the sesame seeds in a small pan and turn the heat to low. Keep stirring the seeds until they become golden – about 6 to 7 minutes. 
2. Turn the heat off and put the seeds in a sesame seed grinder or mortar and pestle. Grind the seeds into a bowl and add the soy sauce, sugar, dashi powder, and water. Stir and set aside.
3. Fill a large pot with water and 1 tablespoon salt, and bring to a boil.
4. Meanwhile, fill a medium to large bowl with ice and cold water. Set aside.
5. Add the spinach and boil for 1 minute and drain.
6. Transfer the spinach to the bowl with ice and leave for a few minutes, until the spinach is cold. 
7. Drain the spinach and using your hands, take a chunk of spinach and squeeze as much excess water as you can. Place the spinach on a cutting board and repeat with the remaining spinach.
8. Cut the spinach into 2-inch long pieces and transfer it to a mixing bowl. 
9. Add the sesame sauce on top and using chopsticks, toss until the spinach is evenly coated with the sauce. Serve.

Nutrition

• Serving Size: 4
• Calories: 104
• Sugar: 5.4g
• Sodium: 119.7mg
• Fat: 5.1g
• Saturated Fat: 0.7g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 12.3g
• Fiber: 4.4g
• Protein: 5.9g
• Cholesterol: 0mg

Keywords: goma-e, goma-ae

Recipe Card powered by

Gomae (Japanese Spinach Salad With Sesame Sauce)
Pickled Plum.