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

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★★★★★

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

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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

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Furikake Fries
Pickled Plum.

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

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

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

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

Ingredients For Cheese, Mushroom, and Arugula Flatbread

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

How To Make Cheesy Mushroom Flatbread

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

What To Serve With This Flatbread

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

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

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

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

Cheesy Mushroom and Arugula Flatbread

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

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

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

Ingredients

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

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Instructions

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

Notes

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

 

Nutrition

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

Keywords: Pizza, open face sandwich

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Cheesy Mushroom & Arugula Flatbread
Pickled Plum.

Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are easy to make and very hard to resist!

What are Matcha Mochi Cookies?

These delicious cookies are made with two types of rice flour which give them a crisp exterior and the soft, chewy, stretchy interior texture of mochi (my fave!) – and are flavored with Japanese green tea.

What is Matcha?

Matcha is specially grown, cultivated and processed green tea leaves that are ground into a fine powder. First harvest matcha has a bright green color – and a subtle nutty, almost grassy flavor which is complimented by natural sweetness around the edges.

There are two main types of matcha.

• Ceremonial Grade Matcha: This is shade grown, first harvest matcha comprised of tender, young green tea leaves. This is typically considered pure green tea. It is the tea you’d drink on its own – or use in matcha lattes.
• Culinary Grade Matcha: This is simply a grade of matcha used for baking and cooking. When using this grade, I try to find premium culinary grade matcha for the best flavor.

Matcha is considered a superfood – and is loaded with antioxidants. Learn more about matcha in this post.

Matcha Cookies Ingredients

• Silken Tofu: This is the softest of all types of tofu and mashes easily. Incidentally, silken tofu is also the main source of moisture in these Japanese green tea cookies, aside from water.
• Shiratamako Flour This is glutinous rice flour. It’s made from mochigome (AKA: glutinous short grain Japanese rice). This flour gives mochi it’s trademark chewy texture. You’ll also use shiratamako flour in Japanese desserts like mitarashi dango.
• Joshinko Flour: This rice flour is made from uruchimai rice (this is the short grain Japanese rice most commonly served with meals). It’s chewy, but less sticky than mochigome. I find that using a combination of these two rice flours gives these matcha cookies the perfect texture. Grab joshinko flour on Amazon.
• Matcha Powder: This green tea powder introduces a natural nutty, grassy sweetness which gives the cookies an overall complex flavor profile. Use premium grade matcha powder if you can!
• Sugar: Feel free to use brown sugar or granulated sugar. Just keep in mind: if you’re making truly vegan matcha cookies, you’ll want to avoid using granulated sugar as bone char is used in the refining process.
• Salt: A pinch of salt is a common cookie ingredient. It balances out the sweetness. Use kosher salt if you have it handy – as table salt can actually be a little too salty.
• Vegetable Oil: Use a neutral oil – like vegetable oil or grapeseed oil. Unfortunately olive oil has too much natural flavor and using it will detract from the subtle perfection the sugar and matcha powder deliver.
• Water: You only need 1/4 cup of H2O to make this matcha cookie recipe.

It may seem strange to make cookies without typical ingredients like all purpose flour, baking powder, egg yolks, butter, baking soda and vanilla extract. But trust me, this recipe works!

How to Make Matcha Cookies (Instructions)

1. Gather all of your cooking tools and ingredients.
2. Preheat your oven to 350°F – and arrange it so one of your oven racks sits in the middle.
3. Line a baking sheet with parchment paper or non-stick foil and set it aside.
4. Then mash your silken tofu in a bowl and set that aside as well.
5. Next, place the shiratamako and joshinko flour in a large mixing bowl. Stir in the matcha powder, sugar and salt.
6. Add the mashed tofu, oil and water into the bowl with your dry ingredients – and stir until everything is well combined.
7. Use your hands to kneed the dough for a few minutes until it softens. You’re looking for the typical consistency of cookie dough here.
8. Then scoop out about 2 tablespoons of the dough and roll it into a ball. Shape that cookie dough ball into a thick, round cookie about 2 /12 inches in diameter (no need to go super flat here!) and place it on your baking sheet. Repeat this step until all of the dough has been used.
9. Bake the green tea cookies in the middle rack of your oven for 27 to 30 minutes – until the top is dry and a little crispy, and the bottom of the cookies is a medium brown. Then turn your oven off and leave the cookies inside for an additional 5 minutes so the exterior crisps up a bit more.
10. Finally, transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature. Serve and enjoy!

Flavor and Texture

The taste is delicately sweet and nutty. There’s a hint of vegetal grassiness from the matcha powder. This matcha cookies recipe is the prime example of a dessert that isn’t cloyingly sweet, but still scratches the itch we feel for a sweet treat after a meal.

But the texture is just as much of a draw as the flavor.

• The exterior is crisp – quickly giving way to a soft, chewy and somewhat elastic interior.
• It’s a similar interplay of textures you might get from a good French macaron, but slightly more exaggerated.

And Check Out These Other Delicious and Easy Matcha Recipes

Matcha Ice Cream – 抹茶アイスクリーム レシピ

Matcha Blueberry Roll Cake (ロールケーキ)

Strawberry Banana Smoothie (with Matcha)

Matcha And Dark Chocolate Bread Pudding

Where to Buy Matcha

Japanese matcha has become much easier to find in the West recent years. You can easily track it down at many Asian grocery stores, shops like Whole Foods and Wegmens and on Amazon.

Or you can order some of the really good stuff from tea specialty shops like the folks at Tea Master in LA. Most of the matcha they carry is cultivated in Yame, Japan (which is incidentally where my mom comes from).

But wherever you do your shopping, grab first harvest premium or ceremonial grade matcha if you can! You’ll taste the difference.

How to Store Leftover Cookies

These cookies taste best on the day of baking. Store any leftover cookies inside an airtight container or food storage bag for up to 2 to 3 days max. But don’t be surprised if you eat the entire batch long before then!

Lining up the leftover cookies between layers of parchment paper will keep them from sticking together.

Have you tried this chewy matcha mochi cookies recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Matcha Mochi Cookies

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

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Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are hard to resist!

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 18 to 22 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 10 oz silken tofu, drained
• 1 3/4 cup shiratamako flour
• 3/4 cup joshinko flour
• 2 1/2 tablespoons matcha (premium grade, preferably)
• 1 cup brown sugar or granulated sugar
• Pinch of salt
• 6 tablespoons vegetable or grapeseed oil
• 1/4 cup water

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Instructions

1. Preheat the oven to 350ºF.
2. Line a baking sheet with parchment paper or non-stick foil. Set aside.
3. Mash the silken tofu in a bowl and set aside.
4. Place the shiratamako and joshinko flour in a separate bowl.
5. Stir in the matcha powder, sugar, and salt.
6. Add the tofu, oil, and water, and stir until the ingredients are combined.
7. Using your hands, knead the dough for a few minutes until it becomes softer, like the consistency of cookie dough.
8. Scoop about 2 tablespoons of the dough and roll it into a ball. Shape it into a round cookie about 2 1/2 inches in diameter and place it on the baking sheet. Repeat this step until all the dough has been used.
9. Bake in the middle rack of the oven for 27 to 30 minutes, until the top is dry and a little crispy, and the bottom part of the cookies is medium brown. Turn the oven off and leave the cookies in the oven for an additional 5 minutes to give them a crispier texture.
10. Transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature.

Notes

The inside of the cookie should be chewy like mochi.

It’s best to enjoy them the day of as they have the perfect mixture of dry and slightly crispy exterior and chewy interior. The next day they will still be good but will no longer be crispy.

I recommend refrigerating them in an airtight storage container to prevent as little moisture as possible from coming in contact with the cookies.

Nutrition

• Serving Size: 1 cookie
• Calories: 196
• Sugar: 9.8g
• Sodium: 3.8mg
• Fat: 6.5g
• Saturated Fat: 3.4g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 22.1g
• Fiber: 0.6g
• Protein: 4.6g
• Cholesterol: 9.4mg

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Matcha Mochi Cookies
Pickled Plum.

The Philadelphia roll is a popular Western style makizushi made with cucumber, smoked salmon, and cream cheese. This recipe is very easy to make and each roll is enough to be served as a main along with miso soup and a salad.

What Is a Philadelphia Roll

A Philadelphia roll is a Western influenced makizushi (sushi roll) filled with smoked salmon, cream cheese and cucumber. The name references the iconic brand of cream cheese – and isn’t related to the City of Brotherly Love.

Much like a California roll, Boston roll or Alaska roll – the Philadelphia roll sits neatly in the Western-style sushi lexicon: rolled sushi that uses filling combinations you wouldn’t find in traditional Japanese sushi. However, just because the fillings aren’t traditional, they still work hand in hand with the classic combination of seasoned sushi rice and nori to create a superb sushi roll.

Philadelphia Roll Ingredients

So exactly what is in a Philadelphia Roll?

• Rice: When making a sushi roll (or any sushi recipe in general), you’ll want to use short grain Japanese rice. Properly cooked Japanese rice has a texture that is tender and slightly sticky with a glossy appearance. You’ll find short grain rice in most Asian grocery stores – or grab Japanese rice on Amazon. Make sure to rinse your rice thoroughly prior to cooking.
• Rice Vinegar, Sugar and Salt: This is the sweet, savory and bright trinity of ingredients sushi chefs mix into the cooked Japanese rice as it cools to impart a little extra flavor. We’ll talk more about this in a sec.
• Smoked Salmon: This is salmon that has been salt cured and then oak smoked in a special kiln. Smoked salmon provides the lions share of the flavor in a Philadelphia roll (aside from the final dip soy sauce and wasabi). Try to use sustainable fish whenever possible to protect delicate marine populations.
• Cream Cheese: You know the iconic box at the store! This is a mild spreadable cheese with a subdued tangy flavor – similar to mascarpone. Cream cheese is one of the only cheeses you’ll find used in Western style maki (sushi rolls).
• Cucumber: Use an English cucumber if you can find it. The smaller seeds and firm crunch definitely beat out the watery flimsiness from those huge hothouse cukes at the grocery store. Kirbys (aka: pickling cucumbers) make a good second choice.
• Nori Seaweed Sheets: Nori is an edible seaweed that has been dried and pressed into thin sheets. It is then roasted before packaging. Read all about nori here. You’ll use this as a ‘wrapper’ of sorts when rolling your homemade Philly rolls.

What Is Sushi Rice

Sushi rice is cooked short grain Japanese rice that is mixed with salt, sugar and rice vinegar as it cools. The mixture imparts a mildly sweet and savory brightness to the overall flavor – especially when paired with the fish, wasabi and soy sauce in a composed bite of sushi. I sometimes like to add a little kombu dashi to the solution as well (but that’s optional). You’ll hear sushi rice called sushi meshi in Japanese.

How to Make Sushi Rice

I’ve got detailed, easy step-by-step instructions on how to make perfect sushi rice here. Below is just a little refresher.

1. Rinse the rice: This removes any dust and debris. But it also gets rid of excess starch that might result in gummy rice. Use a rice washing bowl and rinse (swishing gently with your hand) until the water running off your rice grains is clear. No rice washing bowl? No problem! Place your Japanese rice in a medium size bowl and pour a little cold water in. Wash the rice with a swirling motion and pour the water out. It will be milky white from the starch. Repeat this step until the water you pour in remains clear. Then drain well.
2. Cook the rice: Place the rinsed grains and fresh cold water into the inner pot of your rice cooker. Select the plain (white rice) setting and press start. For stovetop instructions, click here or check the bottom of the recipe card on this page.
3. Mix the seasoning: While the rice is cooking, mix 1/4 cup rice vinegar with 1-1/2 tablespoons of granulated sugar and 1/2 teaspoon of kosher salt in a small bowl. Whisk until the sugar and salt dissolve completely. Then set it aside.
4. Season the cooked rice: Transfer your cooked rice to a wide bowl or sushi oke and spread evenly. Pour the vinegar mixture over the rice – and fold and slice the rice with a plastic rice paddle to mix thoroughly, careful not to break the grains (this mixing technique is shown in the video just above).

How to Make a Philadelphia Roll

Now that we’ve covered how to make the perfect sushi rice, let’s take a look at how to prepare the ingredients that will fill the Philadelphia roll.

• Take 4 oz smoked salmon and slice into long strips that are about 1/3 inch thick.
• Slice half of an English cucumber lengthwise into long strips that are 1/3 inch thick.
• Take 4 oz cream cheese and cut long strips that are 1/3 inch thick.
• Set aside 4 full nori sheets. Keep this dry!
• Prepare to roll.

How to Roll Sushi (Maki)

1. Fill a small bowl with water and set aside.
2. Wrap a bamboo rolling mat with plastic wrap. This keeps your rolls from sticking to the bamboo mat.
3. Place a sheet of nori (shiny side facing down) on the rolling mat.
4. Dip your fingers in the bowl of water to moisten them, and place one loosely filled cup of sushi rice on top of the nori sheet. Spread the rice evenly on the nori with your fingertips – but leave 1 inch clear at the top of the nori (the edge furthest away from you).
5. Place the strips of smoked salmon, cream cheese and cucumber on the rice lengthwise on the edge closest to you. Reserve enough of the filling for 3 more rolls.
6. Lift the bottom edges of the mat with your thumbs while holding on to the toppings with your fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
7. Roll forward. Use a little pressure (but not so much that the filling spills out). Keep rolling until there is only a bit of nori left visible at the far end.
8. Wet your index finger and run it across the inside edge of the nori sheet (this moisture will seal the end of the roll). Keep rolling until sealed and delicately remove the bamboo mat.

How to Cut Maki

This part isn’t difficult, but there are a few easy steps you can follow to ensure a clean cut.

1. Wet a cloth or dish towel with water and a tiny bit of vinegar and set it aside.
2. Place a small bowl of water close to your cutting board.
3. Dip the tip of your chef’s knife in the water and tilt it up so that the bead of water wets the sharp edge of the knife. You’ll do this between each cut for lubrication.
4. Gently cut your rolls into bite sized pieces without applying too much pressure.
5. Wipe the knife clean with the damp cloth between each cut. This removes sticky starch from the rice. Rewet the blade edge.

Additional Suggestions

• Be sure your cutting board is dry. The seaweed sheets will immediately soak up any moisture that is present.
• Use a sharp knife. A dull knife will force you to apply too much pressure which can result in flat sushi rolls and torn nori.
• For neat presentation, trim the rough ends off. Eat those immediately! You earned it.

What Does a Philadelphia Roll Taste Like?

Ever had a bagel with lox and cream cheese? Well, it’s not a massive stretch to think of the Philadelphia roll as the sushi equivalent of that.

• There’s a mild, savory smokiness from the smoked salmon that is tempered by the smooth, moreish creaminess from the cream cheese.
• The cucumber imparts a brightness that walks hand in hand with the rice vinegar in the sushi rice.
• And there’s a toasted, seafaring nuttiness from the sheet of nori that envelopes each roll.
• Dip in a bit of umami soy sauce with wasabi – and each bite is a parcel of savory perfection.

What to Serve With a Philly Roll

When it comes to eating sushi and maki at home, I like to whip up the types of sides I’d be ordering if I was dining at my favorite sushi restaurant or izakaya. If you feel the same, here are some easy ideas:

Want salad with that sushi roll? Check out these easy Japanese salad recipes!

Japanese Carrot Ginger Salad Dressing (Restaurant-Style)

Kani Salad – Japanese Imitation Crab Salad

Japanese Coleslaw (コ-ルスロ- )

Japanese Sesame Dressing (Restaurant Style)

How to Store Leftovers

Refrigerate any leftovers inside a food storage container with a lid – or on a plate covered in plastic wrap – for 1 to 2 days max.

• As long as you’re using smoked salmon, the fish is already cured and should be fine for a couple of days in the fridge. However, if you used raw sushi grade salmon instead of smoked, I don’t recommend storing leftovers at all (best to eat everything the day of).
• To serve leftovers, simply remove from the fridge and place the plate on the kitchen counter for 15-20 minutes prior to eating.
• Do not heat in the microwave.

Did you try this Philadelphia roll recipe? Would you like to share any changes you made? Share your tips and recommendations in the comments section below!

Philadelphia Roll

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• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 4 rolls
• Category: Rice
• Method: Rice cooker
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Units USM

• 2 cups Japanese short grain rice
• 2 cups water
• 1/4 cup plain rice vinegar
• 1 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 4 oz smoked salmon, sliced into 1/3 inch thick strips
• 4 oz plain cream cheese, sliced into 1/3 inch thick strips
• 1/2 English cucumber, sliced into 1/3 inch thick strips
• 4 sheets dried nori

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Instructions

1. Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion. Keep doing this until the water runs clear, and drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch and pour as much of the water out (don’t use the strainer yet). Repeat this step until the water runs clear and strain the rice through a sieve to drain all the water.
2. Place the rice in the rice cooker inner pot and add the water. Select the plain setting and press start. If you don’t have a rice cooker, please follow the instructions at the bottom of the directions.
3. Mix the rice vinegar, sugar, and salt, in a bowl and keep stirring until the sugar has dissolved. Set aside
   When the rice is cooked, transfer it to a bowl and spread the rice and pour the vinegar mixture over it. Gently fold and slice the rice (do not mix as this will make the rice mushy) a few times until the vinegar mixture is evenly distributed and the rice is warm but cool enough to handle.
4. Wrap your bamboo mat with plastic wrap. This prevents the rice from sticking to the mat.
5. Place a piece of nori on the bamboo mat’s edge closer to you, lengthwise. Leave about 1” of bamboo space visible, with the shiny side of the nori facing down.
6. Dip your fingers in the dipping bowl and moisten your hands. Grab 1 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
7. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
8. Place the smoked salmon, cream cheese, and cucumber, over the rice, on the side closer to you, across lengthwise.
9. Make sure you save enough ingredients to make 4 rolls! Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
10. Roll it forward while using a little pressure but not so much that the filling spills out. Keep rolling until there is only a bit of nori left visible.
11. Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
12. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
13. Serve with pickled ginger, soy sauce, and wasabi.

Stove Top Method For The Rice

1. Add the rice and water to a medium size pot.
2. Bring the water to a boil, lower the heat to a simmer, and cover. Cook for 18 to 20 minutes, until the water is absorbed. To check on the water level, slightly open the lid but don’t open it all the way as this will let too much steam out and cause the rice to cook unevenly.
3. Turn the heat off and let the cooked rice sit for 10 minutes, to finish the cooking process.
4. Using a wooden or plastic spoon, or a rice paddle, gently fold the rice a few times (do not stir or knead as this will break the rice grains and make the rice glutinous).

Nutrition

• Serving Size: 1 roll
• Calories: 575
• Sugar: 6g
• Sodium: 265.4mg
• Fat: 13.5g
• Saturated Fat: 6.6g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 86g
• Fiber: 0.1g
• Protein: 25.6g
• Cholesterol: 72.3mg

Keywords: maki rolls

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Philadelphia Roll
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

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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

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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

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Cheesy Spinach and Sriracha Pinwheels
Pickled Plum.

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

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

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

What is Edamame?

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

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

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

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

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

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

Ingredients for Spicy Garlic Edamame

Scroll all the way down for the full recipe.

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

Best Edamame to Use For This Recipe

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

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

Always look for organic edamame.

Can You Eat Frozen Edamame Raw?

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

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

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

How to Make Spicy Edamame

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

How to Eat Edamame

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

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

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

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

How to Store Leftovers

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

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

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

What to Serve With Spicy Edamame

Blistered Shishito Peppers

Seaweed Salad (Kaisou Salada)

Shoyu Ramen – 醤油ラメーン

Japanese Salted Salmon (Shiozake)

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

Edamame With Spicy Garlic Sauce

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

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

Ingredients

Units MUS

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

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Instructions

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

Notes

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

Nutrition

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

Keywords: izakaya food, appetizer

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Edamame With Spicy Garlic Sauce
Pickled Plum.

Japanese sweet potatoes are a popular snack that can be found in conbini (convenience stores) and street vendors all across Japan. It’s the perfect vegan food to nibble to give you a boost of energy and keep you full until dinnertime.

What are Japanese Sweet Potatoes?

Japanese sweet potatoes, also called Japanese yams, or satsumaimo, are small to medium size potatoes with a pinkish purple exterior and a light yellow interior. These potatoes are extremely popular in Japan and are most often eaten as a snack or as a side dish, bare, without any added seasoning. Or they are used in traditional Japanese desserts as a filling, and you wouldn’t believe how creative Japanese pastry chefs can get with this tuber! The skin is easy to peel once the potatoes are roasted, and the flesh has a dense and starchy texture.

What is the Difference Between Orange Sweet Potato and Japanese Sweet Potato?

Japanese sweet potatoes taste much sweeter than orange sweet potatoes, which is why they are often used in desserts. The texture, once cooked, is more dense and chewy, like a pound cake, whereas orange sweet potatoes are more watery and tender, like a pumpkin. All sweet potatoes are loaded with nutrients and minerals and are high in dietary fiber and potassium. They are also great for the skin and promote gut health.

Okinawa Purple Sweet Potatoes

Okinawa purple sweet potatoes, or purple yams, are also sweet but not as sweet as satsuma-imo. I would say they are somewhere in between orange sweet potatoes and satsumaimo in terms of flavor and texture. They are stunning in color – a deep dark purple – and are also loaded with nutrients. They are harder to find but I have seen them in Japanese grocery stores and sometimes at Whole Foods.

Where to Buy Japanese Sweet Potatoes (Satsumaimo)

Japanese sweet potatoes are fairly easy to find. They are sold in Asian grocery stores, Japanese supermarket, and I have also seen them at Whole Foods – although I’m not sure if they sell them nationwide.

What You Will Need to Make This Recipe

• Japanese sweet potatoes
• Aluminium foil
• Baking sheet
• Oven

How to Bake Japanese Sweet Potatoes (Yaki Imo)

1. Preheat the oven to 350ºF.
2. Start by washing the sweet potatoes. Rinse them under cold water and scrub them with the abrasive side of a sponge or with a vegetable scrub brush. This is to remove the dirt so the potatoes are a beautiful pinkish purple color.
3. Poke a few holes in each potato. You just need three or four holes and they don’t have to be deep.
4. Wrap each sweet potato in foil and place them on a baking sheet.
5. Bake in the oven for about 70 minutes.
6. Take the potatoes out of the oven and test the doneness by inserting a knife or a skewer through one of them. If it slides in easily, the potatoes are done. Otherwise, put them back in the oven for an additional 10 minutes.

How to Eat Japanese Sweet Potatoes

As I previously mentioned, baked Japanese sweet potatoes (yaki imo) are delicious on their own, with no added seasoning. Simply peel the skin – it should come off easily – and enjoy them hot or cold (Japanese people like to eat them warm).

Otherwise, you can sprinkle a little cinnamon over them or pure maple syrup to add a floral element. You can also slice them up and pan fry them with a little oil, soy sauce, and sugar until they caramelized, and toss them with some sesame seeds. Making candied sweet potatoes is a classic Japanese cooking method.

If you find them too sweet, try dipping them in a little ponzu or teriyaki sauce. Or you can melt some cheese on top and sprinkle a little dry oregano and salt for a gratin-like flavor.

How to Store Japanese Sweet Potatoes

Once the potatoes are cooked they will last 3 to 5 days in the fridge. You can keep them in a storage container or ziploc bag.

Leaving them at room temperature for more than 2 hours is not recommended as bacteria can quickly start to grow.

Can I freeze Japanese Sweet Potatoes?

Yes you can!

Leave the potatoes in foil and cool them for 1 hour at room temperature. Place them in a storage bag, still wrapped in foil, and seal the bag.

Freeze for up to 3 months.

When it’s time to use them, take however many you need out of the freezer and unwrap them. Place them on a cooking sheet and bake in the oven at 350ºF for about 25 to 30 minutes. Or you can rewrap them in new foil to preserve more moisture and bake for the same amount of time.

Other Delicious Japanese Snacks

I crave Japanese snacks daily – it’s just a fact. My pantry is filled with ready to eat mochi, senbei (Japanese rice crackers), potato chips, mini chocolates, and candies from every color of the rainbow. I also alway have a few different types of Japanese ices and ice creams in my freezer. I prefer them to American brands because they are less sweet and smaller in size.

But I also love to make my own Japanese snacks as some of them are very easy to make.

Here are some Japanese snacks I love making at home:

Mitarashi Dango (みたらし団子)

How To Make Onigiri – おにぎり- (4 Easy Recipes!)

Castella Cake – カステラ

The Best Coffee Jelly (コ-ヒ- ゼリ-)

Tableware – Musubi Kiln

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

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

Japanese Sweet Potatoes (Yaki Imo)

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★★★★★

5 from 1 review

Japanese sweet potatoes make the perfect vegan snack to nibble on mid afternoon to give you energy and keep you full until dinnertime.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 sweet potatoes
• Category: Side
• Method: Baking
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 4 Japanese sweet potatoes
• Aluminium foil

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Instructions

1. Preheat the oven to 350ºF.
2. Scrub each potato under water to remove dirt and pat dry with a towel.
3. Poke a few holes in each potato.
4. Wrap one sweet potato in aluminium foil and repeat the same for the remaining 3 potatoes.
5. Place the potatoes on a cooking tray and bake in the oven for 1 hour 10 minutes, or until the potatoes can easily be pierce with a knife or a skewer.

Nutrition

• Serving Size: 1 sweet potato
• Calories: 112
• Sugar: 5g
• Sodium: 72mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3.9g
• Protein: 2g
• Cholesterol: 0mg

Keywords: yaki imo, satsumaimo

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Baked Japanese Sweet Potato – The Perfect Snack
Pickled Plum.

Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze. It’s a popular Japanese snack for all seasons that everyone, from children to adults, love eating!

What is Mitarashi Dango?

Mitarashi dango (みたらし団子), sometimes called mitarashi kushi dango, are Japanese rice dumplings that have been skewered and grilled over charcoal, until slightly charred, and coated with a sweet soy sauce glaze. It’s a popular Japanese snack that can be found in convenience stores, supermarkets, yatais (street vendors), in the food court section of department stores, specialty stores, and on the menu of some traditional Japanese restaurants.

The taste of mitarashi dango is something special and very Japanese – chewy and sweet rice dumplings glazed with a sweet soy sauce glaze that’s infused with smoky and umami flavors.

It’s one of my favorite traditional Japanese snacks, one that alway takes me back to my childhood and the summers I spend in southern Japan.

Best Flour to Make Dango

Shiratamako (白玉粉)

Shiratamako rice flour is made from mochigome which is a type of Japanese glutinous rice that has a mild sweet taste. The grains are big and thick and they look quite coarse. But when mixed with water, shiratamako flour becomes extremely smooth and stretchy, which is why it’s used to make dango.

Mochiko (もちこ)

Mochiko rice flour is also a type of glutinous rice flour, very similar to shiratamako, and has a sweet rice flavor.  The main difference between the two is in the size of the grains – while shiratmako grains are coarse and thick, mochiko grains are much more fine.

Joshinko (和菓子)

Joshinko rice flour is made from high quality white rice. It’s extremely fine, almost like talcum powder, and tastes like premium Japanese rice. It also has a very stretchy texture once it’s mixed with water, making it an excellent choice for unbaked sweets.

Ingredients for Mitarashi Dango

• Rice flour: I’m using a mix of shiratamako flour and joshinko flour for this recipe but feel free to use your own recipe for dango if you already have one.
• Silken tofu: Beside having a high water content, silken tofu adds smoothness and a slight sweetness to the dango balls.
• Water:  Water is mixed with rice flour and silken tofu to create a dough that will be used to make the dumplings.
• Sweet glaze: A mix of soy sauce, mirin, sugar, potato starch, and water.

Kitchen Tools Needed

• Mixing bowl to make the dough
• Bamboo skewers
• Medium pot to boil the dumplings
• Strainer
• Small pot to make the mitarashi sauce
• Whisk
• Spoon or basting brush for the mitarashi sauce

How to Make Mitarashi Dango

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium size pot with water and bring it to a boil.
3. Meanwhile, add both flour and the silken tofu to a bowl, and mix well.
4. Slowly add the water and mix using your hands until a dough forms, and shape into a ball.
5. Scoop about 1 tablespoon of the dough and roll it between your palms to shape into a ball. Set the ball on a plate and repeat this step until all the dough has been used.
6. Fill a bowl with cold water and place it close to the boiling pot of water.
7. Add the dango balls to the boiling water, one by one, and stir occasionally to prevent them from sticking together.
8. Keep boiling the dumplings until they come floating to the surface.
9. Boil for 1 more minute and transfer them to the bowl of cold water by scooping them up with a small strainer. Alternatively, you can drain them and immediately drop them in cold water.
10. Place the dumplings on a paper towel and gently pat them dry.
11. Add 3 to 4 dango per skewer and add them to a non-stick skillet over medium high heat.
12. Char each sides until they are golden brown and transfer the skewers to a plate.
13. Make the mitarashi glaze by whisking the ingredients in a pot and turning the heat to medium low.
14. Keep whisking until the sauce bubbles and thickens.
15. Turn the heat off and pour some of the glaze over the dango skewers. Serve.

How Store Mitarashi Dango

If you are planning to save a couple of skewers for later (good luck with that, they disappear within the first 15 minutes in my house), I recommend keeping the glaze and dango skewers separate.

You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. As long as the dumplings aren’t exposed to too much air, they should hold well. Transfer the sauce to a container with a lid and refrigerate.

Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.

How Long Does it Keep?

Mitarashi dango can be enjoyed for up to two days if refrigerated. If left on the counter, it’s best to eat it on the same day you make it.

Other Popular Traditional Japanese Snacks

While Japan is known for its bowls of noodles and raw fish dishes, they also excel at making delicious snacks.

What I particularly enjoy about them is that they are never too sweet and are often paired with ingredients you would never think of combining. They are just the right size and have the perfect amount of sweetness which keeps me going back for more. Some of my favorites are:

• Taiyaki
• Mochi
• Dorayaki
• Castella
• Matcha ice cream 

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

Mitarashi Dango

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Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4-5 skewers
• Category: Appetizer
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 100g shiratamako rice flour
• 60g joshinko rice flour
• 50g silken tofu, drained
• 100ml water

Mitarashi sweet glaze

• 1/4 cup soy sauce
• 1 1/2 tablespoon mirin
• 4 tablespoons granulated sugar
• 1 tablespoon potato starch or cornstarch
• 1/3 cup cold water

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Instructions

1. Bring a medium or large pot of water to boil.
2. Meanwhile, add the shiratamako flour, joshinko flour and silken tofu to a bowl. Mix well and slowly add the water. Use your hands to mix the ingredients until they turn into a dough and shape into a ball.
3. Scoop about 1 tablespoon of the dough and shape into a ball by rolling it between the palms of your hands. Set aside and repeat this step until all the dough has been used. 
4. Fill a bowl with cold water and ice and set aside.
5. When the water is boiling, add one dango ball at a time until they are all in the pot. Stir occasionally so they don’t stick to the bottom or together. 
6. When the dango balls start floating, boil for an additional 1 minute and transfer them to the bowl of ice water. You can turn off the heat and get rid of the boiling water at this point. 
7. Take the dango balls out of the water and transfer them to a paper towel to let them dry.
8. Make skewers of three or four dango – there should be enough for 4-5 skewers. 
9. Use a large non-stick skillet over medium low heat and add the dango balls. Cook until there is a slight char on them. Turn the heat off and transfer the skewers to a plate.
10. To make the mitarashi sweet glaze, put all the ingredients in a pot and whisk until the potato starch has dissolved. 
11. Turn the heat to medium and stir constantly until the liquid starts to bubble and thicken. 
12. When the glaze has thickened, turn the heat off and transfer it to a bowl. Pour the glaze over the dango skewers and serve immediately.

Notes

To Store: You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. Transfer the sauce to a container with a lid and refrigerate.

Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.

Mitarashi dango will keep refrigerated for up to 2 days.

Nutrition

• Serving Size: 1 skewer
• Calories: 235
• Sugar: 15.9g
• Sodium: 483.7mg
• Fat: 0.9g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 51.4g
• Fiber: 1.1g
• Protein: 4.2g
• Cholesterol: 0mg

Keywords: yatai, wagashi

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Mitarashi Dango (みたらし団子)
Pickled Plum.

Did you know you can make yaki onigiri without the use of a charcoal grill? They can be cooked in a skillet and only take a few minutes to make. These grilled rice balls are such a delight to snack on, I’ve even stuffed a few with cheese! 

What is Yaki Onigiri?

Yaki onigiri (焼きおにぎり) is an extremely popular dish you can find all over Japan, especially in places like izakayas (Japanese style pub), yatais (street vendors), or yakitori shops (shops specializing in grilled chicken skewers). It’s a dish that many enjoy having with alcohol as part of a tapas style dinner.

The dish itself is quite simple – it’s a Japanese rice ball that has been brushed with a mixture of soy sauce and mirin, and grilled over charcoal to give it a smoky taste. It’s usually served as a pair and comes with nori sheets that can be wrapped around the rice balls.

The term yaki onigiri literally means “grilled rice ball”.

Ingredients to Make Yaki Onigiri

• Japanese short grain rice: You must use short grain white rice when making onigiri otherwise the rice grains may have a hard time sticking together. A lot of Japanese rice sold in the US is medium grain so make sure to check properly before buying. Look for the koshihikari type for a good high quality short grain Japanese rice.
• Soy sauce: You can use any type of soy sauce (regular, light, low sodium, gluten-free) to make yaki onigiri. The soy sauce imparts umami and saltiness.
• Mirin: Mirin adds sweetness and a sake-like taste to dishes. Unfortunately, the type of mirin commonly found here is quite different than the type found in Japan. In Japan, real mirin contains alcohol and gets its sugar content from the fermentation process, making the flavor deep and complex. The mirin we get here is alcohol-free and made with high fructose corn syrup. So it doesn’t have the same kind of depth of flavor. If you can get your hands on some real mirin (I haven’t been able to) please let me know where you were able to find it!
• Nori: This is optional but wrapping a sheet of nori, especially seasoned nori, around a grilled rice ball is absolutely delicious! The toasted flavor of nori pairs exquisitely well with the umami and savory flavor of the rice balls.
• Cheese: Cheese is optional but if you are going to stuff your rice balls with it, I suggest using a good quality pecorino romano or parmesan cheese.

Variations

For healthier yaki onigiri, use half short grain brown rice and half short grain white rice to make the rice balls. I really like the Tamanishiki brand for both brown rice and white rice.

Kitchen Tools Needed

• Small mixing bowl
• Basting brush
• Onigiri mold which is optional since you can use your hands to shape the rice balls
• Non-stick skillet
• Serving plate

Onigiri Mold

Some people may consider using an onigiri mold to make traditional Japanese food as cheating, but I’m here to tell you that it’s not. I know plenty of Japanese people who use onigiri molds (it’s a Japanese invention after all) because it’s convenient and let’s face it – brilliant!

Ben always loved onigiri but never made it because he didn’t think he had the skills to make perfectly shaped triangles of rice. But since we got the onigiri mold he’s been making onigiri on a regular basis, because it’s so quick and easy.

I also have to admit to no longer using my hands to make onigiri since the mold does a much better job at it.

How to Make Yaki Onigiri

1. Gather all of your kitchen tools and ingredients.
2. Mix the soy sauce and mirin in a bowl and set it next to the stove top.
3. If you are using an onigiri mold, use enough rice to fill the mold and use the other part to press and shape the onigiri. Lightly wet your hands and sprinkle a little salt on them. Take the onigiri out of the mold and gently press it against your hands so the rice absorbs some of the salt.
4. Season with a little ground black pepper and transfer the rice ball to a plate. Repeat this process until all the rice has been used.
5. If you are using your hands, lightly wet them and sprinkle a little salt on both palms. Take about 1/2 cup of rice and shape the rice into a triangle or a ball. Season with a little ground black pepper and transfer the rice ball to a plate. Repeat this process until all the rice has been used.
6. Place a non-stick skillet over medium low heat and add a few onigiri, flat side facing down.
7. Lightly brush the top part of each onigiri with the sauce and flip them over. I find it’s best to use chopsticks to lift the onigiri and then scoop it with a spatula to flip. This prevents them from breaking or splitting. Brush the top sides and leave for 3 minutes.
8. Flip the onigiri over again and add a second layer of sauce by brushing the tops. Cook for 3 minutes and flip. Repeat this step for each side until both sides are golden brown, even a little charred is okay, and the rice looks crispy.
9. Transfer the onigiri to a plate and serve with onigiri sheets.

Stuffed Onigiri

To make stuffed onigiri by hand:

1. Scoop about ½ cup of cooked Japanese rice and shape the rice into a ball.
2. Press in the center to create a dent and add a little cheese, not much, about ½ tablespoon.
3. Cover the cheese with rice and shape into a triangle.

Using an onigiri mold:

1. Fill the mold with rice and place the indentation piece on the other mold.
2. Press the rice to create an indentation in the center of the triangle. If the indentation looks shallow, make it a little deeper by pressing your thumb in it until you can stuff enough cheese.
3. Cover the cheese with a little rice, remove the indentation piece and press to shape the onigiri one more time. 

How to Store Yaki Onigiri

Yaki onigiri are best when they are fresh because of their crispy exterior, but if you happen to have some leftovers, here is the best way to store them.

Firstly, you will have to refrigerate them because rice is extremely vulnerable to mold. It’s best to keep them cold until you are ready to eat them.

Keep the grilled rice ball wrapped individually in plastic wrap and placed in a storage container. They will keep for up to 6-7 days.

Before eating, take the onigiri out of the storage container but don’t unwrap them. Microwave on a plate for 30-40 seconds and enjoy!

What to Serve with Yaki Onigiri

Since yaki onigiri is a popular side dish served in Japanese style pubs, I like to stick to classic izakaya dishes to make an all Japanese dinner. Some of my favorites are:

• Okonomiyaki
• Yakisoba
• Agedashi tofu
• Edamame with soy and sesame sauce
• Japanese coleslaw

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

Yaki Onigiri (Grill Rice Balls)

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These grilled rice balls are such a delight to snack on and only take a few minutes to make.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6-8 yaki onigiri
• Category: Rice
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 4 cups cooked Japanese short grain rice
• Salt
• 1/4 cup soy sauce
• 1 1/2 tablespoon mirin
• Ground black pepper (optional)
• Nori (optional)

To make cheesy yaki onigiri:

• 1/2 cup grated cheddar, parmesan, or pecorino romano

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Instructions

1. Place a small bowl of tepid water next to your work station.
2. Mix the soy sauce and mirin in a bowl and place it next to the oven or stove top. 
3. Lightly wet your hands and sprinkle a little salt in both of your palms.
4. Scoop about ½ cup of cooked Japanese rice and shape the rice into a triangular shape. Put a good amount of pressure on the rice but not so much that it squishes the rice. Season with a little ground black pepper on both sides.
5. If using an onigiri mold: Place the rice in the mold and shape it. Wet your hands and sprinkle your palms with some salt. Take the onigiri out or the mold and lightly press it between your palms, just so it can absorb some the salt. Place the onigiri on a plate and repeat this step for all the rice. Season with a little ground black pepper on both sides. 
6. Place the non-stick skillet over medium-low heat and place a few onigiri, flat side down.
7. Lightly brush the top side of each onigiri with the soy sauce mixture and flip them over. I find it’s best to use chopsticks to lift the onigiri and then scoop it with a spatula to flip. This prevents them from breaking or splitting. 
8. Lightly brush the other side and cook for 3 minutes. Flip the onigiri, brush the top side of each onigiri and leave for 3 minutes. Repeat this step until both sides are golden brown – even a little charred is okay – and crispy (about 20 minutes). 
9. Serve the onigiri on a plate with some nori sheets on the side. You can also let a little butter melt over the yaki onigiri to make it more decadent. 

For Cheesy Yaki Onigiri

By hand

1. Scoop about ½ cup of cooked Japanese rice and shape the rice into a ball.
2. Press in the center to create a dent and add a little cheese, not much, about ½ tablespoon.
3. Cover the cheese with rice and shape into a triangle.

With an onigiri mold

1. Fill the mold with rice and place the indentation piece on the other mold.
2. Press the rice to create an indentation in the center of the triangle. If the indentation looks shallow, make it a little deeper by pressing your thumb in it until you can stuff enough cheese.
3. Cover the cheese with a little rice, remove the indentation piece and press to shape the onigiri one more time. 

Notes

Tools needed:

• Onigiri mold (optional)
• Basting brush
• Oven or nonstick skillet
• Cooking sheet (optional)

Nutrition

• Serving Size: 1 yaki onigiri
• Calories: 213
• Sugar: 1.4g
• Sodium: 175mg
• Fat: 1.5g
• Saturated Fat: 0.3g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 44.9g
• Fiber: 6.4g
• Protein: 8.4g
• Cholesterol: 0mg

Keywords: rice balls, appetizer, side, izakaya food

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Yaki Onigiri (Grilled Rice Balls)
Pickled Plum.

I could eat these mashed potato balls all day long! With their crispy exterior and fluffy, sweet, and salty filling, they are the perfect side to serve this holiday season! Thank you Reynolds Wrap® Foil for sponsoring this post!

With the holiday season upon us I thought it would be fun to create a mashed potato dish with a twist – something similar to Japanese korokke, which are deep fried potato croquettes – but seasoned with merry December flavors.

Instead of the classic deep frying method, I’m using Reynolds Wrap® Non-Stick Foil to roast these mashed potato croquettes. The non-stick feature prevents them from sticking to the foil, without the use of cooking spray, and makes them easy to lift off. With Reynolds Wrap® Foil, cleanup is also a breeze which is why it’s my go-to foil.

The secret to making these potato croquettes crispy is by mixing panko breadcrumbs with a little oil. By moistening the breadcrumbs with oil, the croquettes crisp up and turn golden brown in the oven. So good! And the little surprise in the center are cranberries which add a little sweetness and tartness to the dish.

Tools Needed to Make This Recipe

• Pot: A medium size pot to boil the potatoes.
• Sieve: To strain the potatoes once they are cooked.
• Potato masher: Or a fork, to mash the potatoes.
• Mixing bowl: A medium to large mixing bowl to combine the mashed potatoes with oil, cheese, and scallions.
• Mixing bowl: A small mixing bowl to mix the breadcrumbs and olive oil.
• Tablespoon: To scoop the right amount of mashed potatoes so the croquettes are the same size.
• Baking sheet: Medium size is big enough to leave a little space between each croquette.
• Reynolds Wrap® Non-Stick Foil: To stop the roasted mashed potato balls from sticking to the baking sheet so they can retain their shape and easily be picked up.

Ingredients for Roasted Mashed Potato Surprise

• Potatoes: Yukon Gold potatoes, also called yellow potatoes, are my favorite because they are sweet and have a smooth texture. If you cannot find them, use russet potatoes.
• Extra virgin olive oil: You will need olive oil to moisten the mashed potatoes and to moisten the breadcrumbs.
• Scallions: Scallions add a lovely crunch and mild sweetness to the mashed potatoes.
• Salt and pepper: The only seasonings needed for this dish.
• Parmesan cheese: The addition of freshly grated parmesan cheese to the mashed potatoes gives them depth of flavor and a hint of umami.
• Panko breadcrumbs: What makes these roasted surprises so crispy and addictive!
• Cranberries: You can use fresh or canned cranberries for this dish. They will be placed in the center of the croquettes for a surprising pop of color and a touch of sweetness!

How to Make Roasted Mashed Potato Surprise

1. Gather all of your ingredients for this recipe.
2. Add the potatoes to a pot and fill it with enough water to cover them. Bring to a boil, lower the heat to medium and boil for 8-10 minutes, or until the potatoes are tender.
3. Drain the potatoes and transfer them to a bowl. Mash them with a potato masher or fork until they are fluffy.
4. Stir in 2 tablespoons of olive oil and add the scallions, salt, pepper, and parmesan cheese. Mix well.
5. In a separate bowl, mix the panko breadcrumbs with the remaining olive oil. Stir well until all the breadcrumbs are coated.
6. Line a baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
7. Scoop up two heaping tablespoons of mashed potatoes and form a small pancake. Gently press the center of it and add 2-3 cranberries. Close the center by folding each side over the cranberries, and shape into a mini pancake or croquette.
8. Dip in the breadcrumbs and lightly roll to cover all the sides.
9. Reshape if needed and place the ball on the foil-lined baking sheet. Repeat the last two steps until all the mashed potatoes have been used.
10. Bake in the oven for 30-35 minutes,  until the exterior is a light golden brown. Serve!

What to Serve with Roasted Mashed Potatoes

The food pairings I’m suggesting are to complement a celebratory feast with your loved ones since, ’tis the season after all!

• Slow cooker vegan green bean casserole
• Vegan stuffing
• Turkey tourtiere
• Oven roasted brussels sprouts with bacon, cranberries, and walnuts.
• Dutch apple pie

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

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Roasted Mashed Potato Surprise

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With their crispy exterior and fluffy, sweet, and salty filling, these roasted potato croquettes are the perfect side to serve this holiday season!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 10-12 croquettes
• Category: Side
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 pound Yukon Gold potatoes or russet potatoes, peeled and chopped
• 5 tablespoons extra-virgin olive oil
• 2 scallions, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/4 cup canned or fresh cranberries
• Reynolds Wrap® Non-Stick Foil

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Instructions

1. Place the oven rack in the center and preheat the oven to 450ºF.
2. Boil the potatoes until tender and drain well.
3. Transfer the potatoes to a bowl and mash. Add 2 tablespoons olive oil, scallions, salt, pepper, and grated parmesan to the mashed potatoes and mix well.
4. In a separate bowl, mix the panko breadcrumbs with the remaining 3 tablespoons of olive oil. Stir until all the breadcrumbs are coated.
5. Scoop 2 heaping tablespoons of mashed potatoes and form a small pancake in the palm of your hand. Gently push the center of the pancake to create a small dent and place 2-3 cranberries. Fold each side over the cranberries to hide them, and form a mini pancake or croquette. 
6. Lightly dip in the breadcrumbs and roll to coat all the sides. It’s not necessary to fully coat the croquette – a little panko is enough to add color and texture. 
7. Line a medium baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
8. Place the croquettes on the foil and put in the oven.
9. Bake for 30-35 minutes, until golden. Serve.

Notes

Leftovers:

Store the leftovers in airtight storage container and refrigerate for up to 5 days.

Nutrition

• Serving Size: 1 croquette
• Calories: 106
• Sugar: 2.8g
• Sodium: 95.4mg
• Fat: 6.5g
• Saturated Fat: 1.2g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 11.3g
• Fiber: 0.8g
• Protein: 1.8g
• Cholesterol: 1.2mg

Keywords: Thanksgiving, Christmas

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Roasted Mashed Potato Surprise
Pickled Plum.