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

What Are Shiitake Mushrooms?

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

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

How to Prepare Shiitake Mushrooms

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

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

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

Preparing Dried Shiitake Mushrooms

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

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

Keep the mushroom water, do not throw it away!

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

Sautéed Shiitake Mushrooms Ingredients

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

Shiitake Mushroom Substitute

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

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

How To Make Sautéed Shiitake Mushrooms

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

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

Can I Eat Shiitake Mushrooms Everyday?

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

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

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

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How Many Should I Eat Daily?

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

How to Store Shiitake Mushrooms

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

Fresh Shiitake Mushrooms

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

Dried Shiitake Mushrooms

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

What to Serve with this Sauteed Shiitake Mushrooms

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

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

Other Shiitake Mushroom Recipes You Might Like:

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

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

Sautéed Shiitake Mushrooms and Bamboo Recipe

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

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

Ingredients

Units MUS

Ingredients

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

Sauce

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

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Instructions

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

Notes

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

Nutrition

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

Keywords: itame, stir fry

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

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

What is Tuna Tartare?

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

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

Why Tartare and Not Crudo or Sashimi?

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

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

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

What is Sushi Grade Fish?

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

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

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

Can I Use Other Fish to Make This Tartare Recipe?

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

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

What About Frozen Tuna?

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

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

Tuna Tartare Ingredients

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

Variations

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

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

How to Make Tuna Tartare

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

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

Is Tuna Tartare Healthy?

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

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

What to Serve with Tuna Tartare

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

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

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

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

Other Tasty Seafood Recipes You Might Like

Easy Comforting Fish Stew

Jjamppong (Korean Spicy Seafood Noodle Soup)

Tekka Don – The Ultimate Japanese Tuna Bowl

Baked Salmon with Honey Sriracha Sauce

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

Tuna Tartare

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

Ingredients

Units USM

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

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Instructions

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

Notes

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

Nutrition

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

Keywords: ceviche, crudo

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How To Make The Best Tuna Tartare
Pickled Plum.

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

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

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

What Is A Japanese Eggplant?

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

Sauteed Japanese Eggplant Ingredients

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

Ingredient Variations

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

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

How To Cook Japanese Eggplant

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

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

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

Where To Buy Japanese Eggplant

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

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

How To Store This Japanese Eggplant Recipe

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

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

What To Serve With Japanese Eggplant

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

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

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

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

Sauteed Japanese Eggplant

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

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

Ingredients

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

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Instructions

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

Notes

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

Nutrition

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

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Other Eggplant Recipes You Might Enjoy

9 Popular Asian Eggplant Recipes

Eggplant and Okra Fish Stir Fry

Chinese Eggplant with Garlic Sauce

Nasu Dengaku – Miso Glazed Eggplant

Sauteed Japanese Eggplant
Pickled Plum.

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

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

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

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

Honey Mustard Salmon Ingredients

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

How To Make Honey Mustard Salmon

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

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

What To Serve with Honey Mustard Salmon

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

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

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

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

Honey Mustard Salmon

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

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

Ingredients

Units USM

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

Honey mustard sauce

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

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Instructions

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

Notes

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

Keywords: Fish

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Other Salmon Recipes You Might Like

Salmon Teriyaki Donburi (丼)

Salmon en Papillote

Baked Salmon with Honey Sriracha Sauce

Japanese Salted Salmon (Shiozake)

Easy Weeknight Meal: Honey Mustard Salmon
Pickled Plum.

This spicy miso ramen has an umami, fiery kick to it. Learn how to easily make restaurant quality ramen at home by whipping up a flavored ramen oil to drizzle on top. Homemade ramen ready in 25 minutes from start to finish!

Every region in Japan has its own proprietary ramen. My mother is from Fukuoka, in the south of Japan. Therefore, when I was a kid, every time we went for a visit over our summer holiday, we’d indulge in the regional specialty: tonkotsu ramen.

On those trips, we actually ate ramen like we were making up for lost time! I’ll always love that lusciously thick bone broth

But when it comes to cooking at home, I prefer to keep it on the lighter side of things – without sacrificing flavor.

Enter spicy miso ramen.

Where is Miso Ramen From?

Miso ramen hails from Hokkaido – which is the northernmost main island in Japan. And the main flavor element in miso ramen broth actually comes from miso paste.

What is Miso Paste?

It’s a fermented soybean paste with a ton of earthy, umami tasting notes (and just the slightest hint of sweetness around the edges). Read all about miso paste in Japanese cooking here.

Miso paste is the secret weapon in the miso tare I use in my homemade miso ramen recipe.

And for this spicy miso ramen recipe, we’ll be using miso paste – alongside heavy hitters like tobanjan and gochugaru to bring the savory heat. We’ll also be making a flavored oil to round out the ramen soup.

Do you like it spicy? You’re going to love this easy homemade Japanese ramen recipe!

Spicy Miso Ramen Ingredients

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

• Stock: Use powdered vegetable or chicken stock. This lays down a mildly savory base of flavor for the ramen soup.
• Soy Sauce: You’ll only need 1 tbsp soy sauce for this spicy miso ramen.
• Tobanjan: Tobanjan is a spicy chili bean paste. Much like miso, it is made with fermented soybeans. But tobanjan also contains chilis which make it spicy. It imparts funky, umami fire to the broth.
• Gochugaru: This is powdered Korean chili flakes. It ranges from fairly mild to volcanic. But the main thread from brand to brand is a deep smoky flavor. It’s fairly easy to track down at most Asian grocery stores these days. Or you can grab gochugaru here on Amazon.
• Ramen Noodles: I prefer fresh ramen – but use what you like and what you’ve got handy. I like to pull my noodles from the boiling water a little early, while they’re just short of al dente, since they’ll be going straight into the hot soup. More on the noodles in a sec.
• Cabbage and Carrot: You’ll simmer these veggies in the soup until they are beginning to soften, yet still retain a pliant crunch. About 5 mins is all it takes.
• Miso Paste: You can use white miso paste, which is the mildest in terms of flavor. Or use awase miso paste (a more assertive mixture of white and red miso).
• Green Onion: Fresh chopped scallions always add the best verdant flavor and crunch to a bowl of ramen. And you’ll want a bit extra to use in the flavored oil.
• Ramen Flavored Oil: A simple yet effective mixture of sesame oil, minced garlic, chopped green onion, ground black pepper, and salt. This instantly levels up the flavor to restaurant quality.

Best Noodles For Ramen

Traditional ramen noodles are wheat noodles – prepared with salt and alkaline water. And there are a ton of different variations to choose from when it comes to appearance.

Some ramen is thick, some thin. There are long, straight noodles – and some are wavy. What you use will largely boil down to personal preference.

• I prefer fresh ramen noodles (it’s fairly easy to track fresh ramen down at most Asian grocery stores these days).
• However, you can also use dried ramen to great effect. And, in a pinch, you can even use the block of noodles from a packet of Top Ramen (minus the seasoning packet of course).

Feel free to use what you prefer – and what you’ve got handy.

While traditional ramen noodles do not contain egg as an ingredient, if you’re making vegan ramen, just make sure to have a look at the ingredients list on the noodle package. Some fresh and dried Chinese egg noodles have a similar appearance to Japanese ramen.

How To Make Spicy Miso Ramen (Instructions)

1. Gather all of your kitchen tools and ingredients.
2. Make the flavored oil by placing sesame oil, chopped scallions, minced garlic, ground black pepper and salt in a small pot over low heat. Stir consistently until the garlic and scallion start to change color (about 4 minutes). Careful, this can burn quickly!
3. Once the garlic and scallions are golden, turn the heat off and pour the flavored ramen oil into a small bowl and set aside.
4. Next, prepare the ramen broth. Start by placing the water into a medium pot and bring to a boil.
5. Then add the powdered stock, tobanjan, soysauce and dochugaru – and stir well. Turn the heat to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and simmer for 5 minutes.
6. Cook your noodles. Bring a large pot of water to boil and follow the instructions on your ramen noodle package of choice. If you’re using fresh ramen, they don’t take long! About 1 to 2 minutes. Drain the cooked noodles and leave them in the strainer.
7. Finally, assemble the ramen. Divide the miso paste equally in two serving bowls and add the ramen broth and vegetables. Stir until the miso paste dissolves. Add the ramen noodles to the soup and drizzle the flavored oil on top. Top with chopped scallions and serve immediately.

The Best Ramen Toppings

Aside from the simmered cabbage and carrots I’m using in this vegetarian spicy ramen, I (almost) always top a bowl of ramen with chopped scallions. However, you can go wild with your ramen toppings. Some iconic examples include:

• Chashu (braised pork belly)
• Menma (lacto-fermented bamboo shoots)
• Ajitsuke Tamago (Ramen Eggs)
• Togarashi (a Japanese spice blend that features crushed chili flakes)
• Nori (dried seaweed sheets)
• Minced garlic cloves
• Rayu (Japanese chili oil)

What Does Spicy Miso Ramen Taste Like?

There’s a smoky earthiness at the forefront from the miso paste. That smokiness in particular is amplified from the umami loaded tobanjan and fiery gochugaru.

The small amount of soy sauce acts in tandem with the miso paste to elevate those savory undertones so the spicy miso broth isn’t too spicy.

However, I’d say that it’s the flavored ramen oil that brings the entire dish together. It imparts peppery, garlicky and nutty notes – resulting in one of the most full flavored homemade ramen recipes I’ve ever made in my home kitchen.

Can You Store Leftovers?

This spicy miso ramen is really only good fresh and hot. I would not recommend storing leftovers of the composed dish in the refrigerator at all. The ramen noodles in particular become a soggy mess if stored for any length of time in the soup.

• That said, you can store any leftover ramen broth in the fridge for 2-3 days – as long as you store it separately from the fresh noodles and ramen toppings.
• Leftovers of the flavored oil can be stored for 7-10 days.

Other Delicious and Easy Ramen Recipes

Homemade Miso Ramen (ミソ ラーメン)

Shoyu Ramen – 醤油ラメーン

Vegan Tantanmen – ビーガン たんたんめん

Shio Ramen (Salt Flavored Ramen – 塩ラーメン)

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

Spicy Miso Ramen

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You’ll love the fiery kick in this spicy miso ramen! Topped with the best flavored ramen oil – and so easy to make at home from scratch.

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

Ingredients

Units USM

• 800ml water
• 1 teaspoon powdered chicken stock or vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon tobanjan
• 1 teaspoon gochugaru
• 2 packets fresh ramen noodles (3 to 4 ounces per packet)
• 5 oz cabbage chopped into bite size pieces
• 1/2 small carrot, finely sliced
• 1 1/2 tablespoon white miso paste or awase miso paste
• 2 scallions, chopped

Flavored oil

• 3 tablespoons sesame oil
• 1 garlic clove, minced
• 1 scallion, chopped
• 1/4 teaspoon ground black pepper
• Pinch of salt

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Instructions

1. For the flavored oil, place the sesame oil, minced garlic and scallion, ground black pepper, and salt, in a small pot and turn the heat to low. Keep stirring until the garlic and scallion start to change color – about 4 minutes. Keep an eye on the pot at all times since the ingredients can burn quickly!
2. Once the garlic and scallion are golden, turn the heat off and pour the oil mixture into a small glass bowl. Set aside.
3. Put the water in a medium size pot and bring to a boil.
4. Add the stock, soy sauce, tobanjan, gochugaru, and stir. Turn the heat down to low (bubbling simmer) and add the cabbage and carrots. Cover the pot with a lid and cook for 5 minutes.
5. Bring another pot of water to boil and add the ramen noodles. Follow the instructions on the package or cook the noodles for 1 to 2 minutes. Fresh ramen noodles shouldn’t take long to cook. Drain the noodles and leave them in the strainer.
6. Divide the miso paste among two bowls and top with the ramen broth and vegetables. Add the ramen noodles and drizzle a little flavored oil on top. Top with scallions and serve.

Nutrition

• Serving Size: 1 bowl
• Calories: 407
• Sugar: 5.2g
• Sodium: 345.9mg
• Fat: 23.9g
• Saturated Fat: 3.5g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 41.7g
• Fiber: 4.9g
• Protein: 8.7g
• Cholesterol: 32.8mg

Keywords: noodle soup

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Spicy Miso Ramen
Pickled Plum.

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

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

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

Which Tofu Is Best For Frying?

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

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

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

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

Pan Fried Tofu Ingredients

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

Ingredient variations

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

How To Make Pan-Fried Tofu With Gochujang Sauce

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

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

How Long Does Fried Tofu Keep In The Fridge?

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

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

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

How To Know When Tofu Has Gone Bad

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

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

What To Serve With Fried Tofu

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

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

Other Easy And Delicious Tofu Recipes You Might Like

30 Delicious Protein Rich Tofu Recipes

Crispy Honey Sriracha Tofu

General Tso Tofu Recipe

The Best Vegan Mapo Tofu (麻婆豆腐)

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

Pan Fried Tofu With Gochujang Sauce

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★★★★★

5 from 1 review

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

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

Ingredients

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

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Instructions

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

Nutrition

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

Keywords: Bean curd

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Easy Pan Fried Tofu With Gochujang Sauce
Pickled Plum.

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

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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

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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

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Air Fryer Sweet Potato with Sriracha Mayonnaise
Pickled Plum.

Pomodoro sauce is a light and sweet red sauce that’s smoother in texture than your average tomato sauce. Serve it with your favorite pasta, and top with freshly chopped basil and grated parmesan for the ultimate Italian meal.

There’s something to be said for any any pasta sauce that tastes so good you end up eating with abandon.

In the process of cooking (and eating) pomodoro sauce over the years, I’ve ruined more than a few white t-shirts with sauce splatter.

Worth it? With flavor like this… Yes, I think so.

What is Pomodoro Sauce?

Pomodoro sauce is a classic Italian tomato sauce typically served with pasta. This blended sauce is smooth without any of the chunky properties you might find in other traditional pasta sauces.

Drop the word pomodoro into Google Translate, and the result you get is simply ‘tomato.’ And that makes sense. The flavor of this homemade Italian pasta sauce is the tomato in all it’s garden fresh glory.

It has a a simple ingredients and a comparatively short cooking time – all of which belie the deep, rich homecooked flavor.

Pomodoro Sauce Ingredients

Scroll all the way down for the full recipe.

• Extra Virgin Olive Oil: When it comes to olive oil, using the good stuff is important. Extra virgin olive oil is oil from the first press – and is, accordingly, the least processed. While it isn’t always cheap, you’ll definitely taste the difference.
• Garlic: Four medium to large garlic cloves will have you sitting pretty. I like to chop my garlic super fine so that it almost becomes a mince. It perfumes the oil with its earthy pungency in a very short time when heated. Alternatively, you can use a fine grater or a microplane to ease the workload.
• Tomatoes: I’m using whole, peeled canned tomatoes for this pasta sauce recipe. When using canned tomatoes, I usually look for Bianco DiNapoli or San Marzano tomatoes – but that’s just a personal preference. However, you can also use fresh tomatoes if you prefer. If you go that route, simply follow the cooking instructions from this chilled Japanese tomato pasta recipe. Remember to score fresh tomatoes before boiling them so you can easily remove the skin.
• Tomato Paste: Canned tomato paste is essentially a tomato concentrate made by cooking tomatoes down (for several hours), then straining out the skin and seeds – and removing the water content. Adding a couple tablespoons will give this tomato sauce a rich boost.
• Fresh Basil: I use a sprig or two of basil while cooking the sauce – and remove it before the final blending step. When making pasta pomodoro, I like to add sprinkling of Parmesan cheese a couple fresh basil leaves to the plated dish.
• Salt and Pepper: You’ll need a few pinches of each. When it comes to salting most things in my kitchen, I prefer kosher salt.

How to Make Pomodoro Sauce

1. Gather all of your cooking tools and ingredients.
2. Then get a medium sized pot going over medium heat – and add your olive oil and garlic.
3. Cook the garlic for 1 to 2 minutes, until the garlic is fragrant. Then add your canned tomatoes, tomato paste, basil sprig – and salt and pepper. Stir and bring that mixture to boil.
4. Once boiling, lower the heat so that the sauce is simmering. Cover the pot with a lid and cook for 20 minutes, until the tomatoes are soft enough that they easily break apart with a wooden spoon. If your sauce is watery at this point, you can pull the lid off and simmer for an additional 5 minutes.
5. Turn the heat off, remove your basil sprig and transfer the sauce to a blender. Blend until smooth. Or, if you prefer, use an immersion blender to puree the sauce inside the cooking pot. Once you’ve got your preferred texture, serve over pasta (or see below for other uses).

If you’re preparing this pomodoro sauce recipe as a pasta sauce, prepare your noodles in a large pot of salted water according to the instructions on the box.

Pomodoro Sauce Uses

My absolute favorite use for this Italian tomato sauce is pasta al pomodoro. And while I usually make spaghetti pomodoro at home, this quick pasta sauce is an all purpose plug-and-play with:

• Linguine
• Fettuccini
• Gnocchi

However, I have also been known to pull leftover sauce out of the freezer and use it for any number of homemade Italian recipes. Here are some other uses:

• Homemade pizza sauce
• Sauce for eggplant Parmesan or chicken Parmesan
• Pan fried zucchini cakes with Parmesan and tomato sauce
• A sauce for spiralized veggies like zucchini, daikon radish, carrots or beets
• Sauce for a meatball sub or Italian sausage sandwich
• Ravioli sauce

What’s your favorite use for pomodoro sauce (besides spaghetti pomodoro)? Sound off in the comments section below and tell me about your favorites!

Pomodoro Sauce VS Marinara Sauce

While the ingredients list for both Italian pasta sauces tends to be very similar, there are a few differences mainly related to to texture (and color to a lesser extent).

• Pomodoro sauce is smooth and rich. It’s thick without being gloppy. The smoothness is due to the blending of the sauce. The longer you cook this Italian red sauce, the deeper and more pronounced that dark red hue becomes.
• Marinara sauce has chunks of tomato, yet has an overall thinner texture than pomodoro. While not a completely runny sauce, the difference is noticeable. In my experience, marinara tends to keep a super bright red color as well. Many recipes for marinara sauce will also call for the addition of oregano (not typically used in pomodoro).

Is Pomodoro Sauce Spicy?

Pomodoro sauce is not inherently spicy. It’s more in the garden fresh, savory and naturally sweet zone.

However, you can easily add a pinch of red pepper flakes (or more if you like to breathe fire) to the sauce as it simmers to introduce a touch of heat.

How to Store Leftovers

You can store any leftover sauce in an airtight container inside the refrigerator for 5 to 7 days.

Or you can freeze your leftover spaghetti sauce.

• When freezing, it’s best to divide the sauce into single servings you can microwave as needed. Since it’s not a good idea to re-freeze a thawed sauce a second time, this will keep you from wasting any.
• As long as the pomodoro sauce is in airtight containers, you can freeze for up to 6 months.

Delicious and Easy Pasta Recipes

Chilled Japanese Tomato Shiso Pasta

Homemade All-Purpose Tomato Sauce

Vegan Spaghetti Bolognese

Spaghetti Napolitan (ナポリタン)

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

Pomodoro Sauce

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Serve this light, sweet, and tangy pomodoro sauce with your favorite pasta. Top with freshly chopped basil and grated parmesan for the ultimate Italian meal.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Total Time: 37 minutes
• Yield: 4 servings
• Category: Sauce
• Method: Stove top
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, chopped
• 1 (28-ounce) can whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 to 2 sprigs of fresh basil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

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Instructions

1. In a medium size pot over medium heat, add the garlic and olive oil.
2. Cook the garlic for 1 to 2 minutes, until fragrant, and add the tomatoes, tomato paste, basil sprig, salt, and pepper.
3. Bring to a boil and lower the heat to low, to a bubbling simmer. Cover with a lid and cook for 20 minutes, until the tomatoes are soft enough that you can easily break them with a spoon.
4. Turn the heat off, remove the basil sprig, and transfer the sauce to a blender. Blend until smooth and serve with pasta. Alternatively, you can use a hand mixer and blend until smooth straight in the pot.

Notes

Save the sauce in an airtight storage container and refrigerate for 5 to 7 days. 

Freezing: You can divide the sauce into individual servings and save them in airtight storage bags or containers. Freeze for up to 6 months.

Nutrition

• Serving Size: 1 serving
• Calories: 133
• Sugar: 6.1g
• Sodium: 388.7mg
• Fat: 11.1g
• Saturated Fat: 1.6g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 9.4g
• Fiber: 4.2g
• Protein: 2.1g
• Cholesterol: 0mg

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Pomodoro Sauce
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.