Making this crockpot potato soup recipe is one of the easiest meals to make on a cold fall or winter day. Just add the ingredients to the crock pot and press start! What you will end up with is a comforting bowl of creamy potato soup filling enough to be served as a main, with your classic bread and butter combination, or as a starter or a side. Enjoy!

What Are The Best Potatoes To Use For Potato Soup?

The best type of potatoes to use for potato potages are ones that are high in starch and low in moisture. This combination allows the potatoes to absorb liquid quickly and break down easily. Russet potatoes and all-purpose potatoes are therefore the top choices for potato soups.

The Yukon Gold potato is medium starch but also another great option for making soups since it has a creamy texture and is more flavorful overall.

Can I Keep The Potato Skin On For Potato Soup?

This is my personal opinion but I would say no if you are using russet or all-purpose potatoes. Keeping the skin on will affect the texture and also give the soup a muddy color.

For other potatoes such as Yukon Gold, red potatoes, and white potatoes, the skin can be left on to give the soup a more rustic flair. But keep in mind that the texture may not be as creamy and smooth as a potato soup made with peeled potatoes.

Can I Use Frozen Potatoes Such As Hash Browns To Make Potato Soup?

Yes you can!

Swap the potatoes in this recipe with 2 pounds of frozen hash browns and cook on low for 5 to 6 hours.

Frozen diced potatoes can also be used but because I have never made it using them, I unfortunately cannot give you a correct cooking time. I’m assuming it would be a lot shorter since the potatoes would cook much faster due to their small cut.

Crock Pot Potato Soup Ingredients

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

• Olive oil: No need to use your best olive oil here since the flavor will barely be noticeable. If you don’t have any or don’t like the taste of olive oil, you may use vegetable oil, avocado oil, or grapeseed oil. They are all good options.
• Garlic: Adding a few minced cloves infuses the soup with a sweet buttery flavor that gives the soup a comforting and rustic taste.
• Leek: I prefer using leeks over onions, especially in soups, because of their mild and sweet taste. I grew up eating French food so leeks were always at the center of any hearty stew or soup recipes.
• Carrot: Carrots add a lovely golden hue to the soup along with some earthiness and sweetness.
• Potatoes: As mentioned above, russet potatoes and all-purpose potatoes are the ones I recommend using for this slow cooker potato soup. But feel free to use any type of potato you might already have in your pantry or simply love to eat (such as Yukon Gold potatoes or fingerling potatoes).
• Broth: Use low sodium chicken broth or vegetable broth if you would like to make this soup vegan.
• Salt: A pinch of salt is used to balance the sweetness of the carrots, leek, and garlic.
• Heavy cream: Adding half a cup of heavy cream gives the soup a silky texture and some heartiness. For a vegan version, please use unsweetened oat milk.

Flavor Variations

Cheesy Potato Soup

To make a cheesy crock pot potato soup, add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended. Keep stirring until the cheese melts and blends into the soup. Add extra cheese if needed, until you reach the desired consistency and flavor.

Loaded Baked Potato Soup

Add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended, and stir until the cheese has completely melted. Serve the soup in bowls and top with crispy bacon, sour cream, and a sprinkle of green onions or chopped chives. You can’t get better comfort food than a loaded baked potato soup on a cold and snowy day!

How To Make Crock Pot Potato Soup

1. Gather all of your kitchen tools and ingredients.
2. Chop all the vegetables and place them in the crock pot.
3. Add the remaining ingredients, except for the heavy cream.
4. Stir and put the lid on. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
5. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a blender and blend until smooth. You may need to do this in batches.
6. Stir in the heavy cream, season with salt and pepper if needed, and serve.

How To Thicken Potato Soup In A Slow Cooker?

To thicken a potato soup after it’s cooked, add 1 tablespoon of flour, corn flour, or potato starch, to a small bowl and stir in 3 to 4 tablespoons of the cooked soup. Add the mixture to the crock pot and keep stirring until the soup thickens.

How To Prevent Potatoes From Becoming Gummy

Cooking potatoes for too long or over blending them are the most common reasons why many of us end up with a gluey, sticky stack of cooked potatoes. When it comes to mashed potatoes, it’s always best to use a potato masher instead of a blender, since it’s easy to overdo it. Mash just long enough so that the potatoes are fluffy.

Same goes for the texture of this soup – make sure not to over blend it as this will result in a soup that’s more gooey than silky.

What To Serve With Potato Soup

This crock pot potato soup can be served as a main or a side dish.

As a main, simply serve it with a French baguette, multigrain bread, or any bread of your choice. I also like to offer a cheese and veggie plate on the side to complete the meal.

As a side dish or a starter, I would recommend serving this creamy potato soup with a salad or a sandwich. I would avoid pairing it with another hearty dish as it might be too filling or heavy.

Some of my favorite soups and sandwiches are:

Salads and Sandwiches You Might Like

Japanese Egg Sandwich (Tamago Sando)

The Best Tuna Sandwich

Detox Cleanse Salad (Vegan)

Nicoise Salad

How To Store Leftovers

To store the leftovers, transfer the soup to an airtight container and leave it in the refrigerator for up to 4 days. Even if you are planning to eat it the next day, do not leave the soup in the slow cooker since it contains dairy and bacteria might develop if it sits at room temperature.

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

Crock Pot Potato Soup

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This comforting crock pot potato soup recipe is guaranteed to keep you warm and satisfied during the colder fall and winter months. Sweet, creamy, and packed with goodness, it can be served as a main or a side dish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 6-8 bowls
• Category: Crock Pot
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 leek, finely chopped, white part only
• 2 medium carrots, finely chopped
• 2 1/2 pounds potatoes such as Yukon gold or russet potatoes, peeled and chopped into bite size pieces
• 4 1/2 cups low sodium vegetable stock or chicken stock
• 1/2 teaspoon kosher salt
• 1/2 cup heavy cream or unsweetened oat milk for vegan option

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Instructions

1. Place all the ingredients, except for the heavy cream, in the crockpot and close the lid.
2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
3. Blend the soup using an immersion blender until smooth. Alternatively, you can blend the soup in batches using a blender.
4. Serve.

Notes

To store leftovers, put the soup in an airtight container and refrigerate for up to 4 days. 

Nutrition

• Serving Size: 1 bowl (serves 6)
• Calories: 224
• Sugar: 6.1g
• Sodium: 575.6mg
• Fat: 7.1g
• Saturated Fat: 2.1g
• Unsaturated Fat: 0.7g
• Trans Fat: 0.1g
• Carbohydrates: 37.6g
• Fiber: 5.4g
• Protein: 4.3g
• Cholesterol: 7.1mg

Keywords: Slow Cooker

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Crock Pot Potato Soup
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.

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

Why Use An Air Fryer

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

Why?

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

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

Can I Use Aluminum Foil In An Air Fryer?

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

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

Best Oil To Use For Air Fryer

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

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

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

Air Fryer Carrot Ingredients

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

Flavor Alternatives

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

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

How To Use An Air Fryer

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

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

Reheating Carrots In An Air Fryer

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

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

What To Serve With Air Fryer Roasted Carrots

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

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

Other Air Fryer Recipes You Might Like

Air Fryer Green Beans

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Sweet Potato with Sriracha Mayonnaise

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

Air Fryer Carrots with Black Pepper Soy Sauce

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

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

Ingredients

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

Sauce

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

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Instructions

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

Notes

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

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

Nutrition

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

Keywords: convection oven

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Air Fryer Carrots with Black Pepper Soy Sauce
Pickled Plum.

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

What is Konnyaku (Konjac)?

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

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

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

healthline.com

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

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

What Does Konnyaku Taste Like?

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

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

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

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

Konnyaku Karaage Ingredients

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

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

How To Make Konnyaku Karaage

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

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

Freezing Konnyaku

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

How To Store Konnyaku

Konnyaku should be stored in a cool, dry place.

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

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

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

Recipes Using Konnyaku

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

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

Here are some of my favorite konnyaku recipes:

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

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

Konnyaku (Karaage Style)

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

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

Ingredients

Units USM

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

Dipping sauce

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

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Instructions

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

Notes

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

Nutrition

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

Keywords: konjac, devil’s tongue, konyaku

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

This is a meatless version of the classic miyeok-guk soup with beef. It is a light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. Ready in 20 minutes from start to finish.

What is Korean Seaweed Soup?

Korean seaweed soup (Miyeok-Guk 미역국) is a traditional Korean soup typically made with rehydrated seaweed (miyeok: aka brown seaweed) and proteins like beef brisket or seafood like mussels, shrimp or abalone.

It’s known colloquially as Korean birthday soup – because this seaweed soup is commonly served to Korean mothers after giving birth. It is thought that this soup has the perfect balance of nutrients to help a new mother recuperate after labor.

And, throughout the years, it has become a celebratory soup that people eat on their birthdays as an acknowledgment of another year of life.

However, it doesn’t need to be your birthday to indulge in this delicious Korean soup. And I set out to create a meatless version of the classic miyuk guk you can enjoy anytime you want a little comforting, delicious Korean soup in your life.

Miyeok Guk Ingredients

Scroll all the way down for the full recipe.

• Dried Seaweed: The particular seaweed you’ll want to track down for this Korean soup is called miyeok (미역) – however it is more widely known in the West as sea mustard – or by it’s Japanese name: wakame. So what is wakame? Wakame is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate wakame before using it (more on this step in a sec).
• Tofu: I’m using silken tofu for this soup instead of the traditional beef or seafood. However, you can use the bean curd of your choice. I tried it once with medium-firm tofu, and it was delicious as well.
• Enoki Mushrooms: Enoki mushrooms are long, thin white mushrooms with slim stems and small caps. They grow in clusters and, once cooked, take on a pliant firmness. Learn more about cooking with enoki mushrooms here.
• Dashi Broth: Think of dashi as ‘sea stock.’ You can use prepackaged dashi powder (much like bouillon) – or make your own dashi from scratch. The homemade stuff is delicious, but obviously a bit more time consuming than using the powdered granules. It’s fairly easy to track down the powdered stock at most Asian grocery stores – or grab dashi on Amazon here.
• Minced Garlic Cloves: Just a tiny bit of minced garlic imparts a sharp earthiness to the overall flavor profile.
• Soy Sauce: 1 tbsp of soy sauce adds another layer of umami to this Korean seaweed soup recipe.
• Fish Sauce: This is the table salt of Asia. It’s funky, savory and absolutely perfect. Learn more about fish sauce here.
• Sesame Oil: You’ll only need 1 tsp of this toasty oil. A little goes a long way!

How to Make Korean Seaweed Soup

1. Gather all of your cooking tools and ingredients. You’ll only need about 15 minutes of prep time – and can do all your prep as the seaweed rehydrates.
2. Place your dried seaweed in a bowl with water and let it rehydrate until soft. This should take 10-15 mins.
3. Once the soaking is complete, drain the seaweed, gently wring it out and chop into bite-size pieces. Set it aside.
4. In the meantime, cut the drained tofu into bite size squares and set aside as well.
5. Next, rinse your enoki mushrooms under cold water and cut the stems off. The stems on enoki mushrooms are harder and discolored from the pliant parts near the tip, so you’ll have no trouble knowing where to cut. Separate the mushroom strands by gently pulling them apart. Set your mushrooms aside.
6. Then add the dashi broth, garlic, soy sauce and fish sauce to a medium sized pot and bring to a boil.
7. Once boiling, add your seaweed, tofu and enoki mushrooms and stir well. Cook for another 5 minutes total time.
8. Finally, turn the heat off, stir in the sesame oil and serve immediately.

Korean Seaweed Soup Flavor

The combination of dashi, wakame and fish sauce all create a flavor profile that is saline and mineral like the sea – but soft and nuanced enough that it doesn’t simply taste salty.

There’s a verdant freshness that also dances around the edges.

Texturally, you’ll get a pliant crunch from both the enoki mushrooms and the seaweed. And the silken tofu provides heft, substance and softness.

All of this to say – this is one of my favorite Korean soups. And it’s rare to get this amount of deep and savory flavor from a soup that is ready in 20 minutes from start to finish.

What to Serve With Korean Seaweed Soup

My favorite side dish to eat with miyeok guk is a simple bowl of perfectly cooked short grain rice. The soup brings the flavor – and the rice is a comforting counterpoint.

However, you could make a proper Korean meal of it – and serve this seaweed soup recipe alongside these reader favorites:

• Vegetarian Kimbap (Gimbap)
• Korean Steamed Egg (Gyeran Jjim)
• Kimchi Tofu Mandu (Korean Dumplings)
• Scallion Pancake (Pajeon)
• Tteokbokki (Dukbokki)

What’s your favorite way to eat Korean birthday soup? Tell me about your favorites in the comments section below!

How to Store Leftovers

You can store any unused portions of this Korean seaweed soup in an airtight container in the refrigerator for up to 2 days.

If you think you’ll need it longer down the road, you can freeze it (properly covered) for up to 3 months. However be sure to freeze in single serving portions. You should never thaw, reheat and re-freeze a second time.

Other Delicious and Easy Korean Soup Recipes

Jjamppong (Korean Spicy Seafood Noodle Soup)

Naengmyeon (Korean Cold Noodles – 냉면 )

Doenjang Jjigae (Korean Soybean Paste Stew)

Soondubu Jjigae (Korean Spicy Tofu Stew)

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

Korean Seaweed Soup (Tofu Miyeok-Guk)

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A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stove top
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Units USM

• 20g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

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Instructions

1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
2. Drain the seaweed and chop into bite size pieces. Set aside.
3. Cut the tofu into bite size squares and set aside.
4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
7. Turn the heat off, stir in the sesame oil and serve.

Notes

Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 bowl
• Calories: 126
• Sugar: 0.8g
• Sodium: 931.7mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 12.7g
• Cholesterol: 0mg

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Korean Seaweed Soup (Tofu Miyeok-Guk)
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.

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

One of the Easiest Vegan Air Fryer Recipes

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

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

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

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

How Does an Air Fryer Work?

Here’s a super unscientific explanation:

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

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

Air Fryer Green Beans Ingredients

Scroll all the way down for the full recipe.

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

How to Cook Green Beans in an Air Fryer

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

Can I Cook Frozen Green Beans in an Air Fryer?

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

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

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

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

What if I Don’t Have an Air Fryer?

No air fryer? No problem.

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

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

How to Store Leftovers

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

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

Other Delicious and Easy Air Fryer Recipes

Air Fryer Broccoli with Spicy Sauce

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Asparagus with Spicy Chili Crisp

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

Air Fryer Green Beans

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

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

Ingredients

Units USM

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

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Instructions

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

Notes

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

Nutrition

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

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Air Fryer Green Beans
Pickled Plum.

You can achieve crunchy, pickled perfection at home in an hour. No need to simmer a complex brine on the stovetop or wait for fermentation for days. For this Japanese pickled cabbage recipe, you only need two ingredients total. Perfect as a side dish or with a bowl of white rice!

A Quick Pickled Cabbage Recipe

This is a simple take on one of my mom’s pickle recipes. And while many Japanese pickles call for things like soy sauce, sake, miso, konbu and ginger, this pickled cabbage recipe only requires two ingredients – and five minutes of prep time total.

Japanese pickles are called tsukemono (literal translation: ‘pickled thing’). And unlike most Western pickle recipes, Japanese pickles don’t utilize a vinegar brine. Instead, you’ll rely on salt and a container to apply downward pressure during the pickling process.

Although I am usually a traditionalist when it comes to eating my mom’s pickled cabbage (i.e. a side dish of fluffy Japanese rice, a dish of soy sauce – and some strips of toasted nori), these pickles work on almost everything you’d like to add a savory crunch to.

They’re delicious on sandwiches, burgers, wraps and rice bowls. And I even used this pickled cabbage on shrimp tacos once. Verdict: yum.

Ingredients for Pickled Cabbage

Scroll all the way down for the full recipe.

• Napa Cabbage: This Chinese cabbage (called hakusai in Japan) has an oblong shape with veined leaves that are delicately textured at the tips – and smoother, thicker and crunchier closer to the stalk. It’s this multifaceted texture that makes napa cabbage the perfect vegetable to use in this quick pickle. I prefer it to red cabbage or regular cabbage, although both are decent substitutes.
• Salt: I’m using just a teaspoon of coarse sea salt for this pickled napa cabbage. The salt not only imparts a savory flavor to the cabbage, it lightly preserves it – and quickly kills off the bacteria that causes food to spoil. While you could also use kosher salt, stay away from iodized salt. Iodized salt typically causes pickles to turn prematurely dark.

And that’s it. Every time I whip up this quick pickle salted cabbage, I’m a little shocked that so few ingredients (and such little time) yields a delicious, flavor forward result.

In fact, the last time I was making this pickled cabbage, Ben was in the kitchen asking if he could grab me the pepper, a couple bay leaves, garlic or random spices that I might need. Although I could see why he might think I’d need these things, I was like, “nope. “

Consider Your Pickling Container

I’m firmly of the use-what-you’ve-got-handy mindset when it comes to doing most things in the kitchen. And although I reach for my pickle maker when I make pickled cabbage, you don’t absolutely need one. You can use a sealable food storage bag.

You see, when making a quick pickle, it’s best to eliminate as much air as possible to speed along the the napa cabbage’s reaction to the salt.

• A pickle maker has a plastic plate you can screw down so the salted cabbage leaves are bunched tightly together.
• You can easily create a similar effect using a reusable food storage bag. Simply pack the salted leaves together, roll out the air and seal it up.

However, the need to eliminate the excess air (and packing the leaves together) is why I wouldn’t recommend using something like a glass jar. Jars are great when pickling veggies in a liquid brine – but not ideal for this quick salted pickled cabbage recipe.

How to Make Pickled Cabbage

1. First, gather all of your cooking tools and ingredients.
2. Then place your rinsed and chopped cabbage into a large bowl and sprinkle the sea salt on top.
3. Next, toss and massage the leaves so they are all evenly covered with salt.
4. If you have a pickle maker: transfer the salted cabbage to a pickle maker. Close the lid and twist until the leaves are packed together tightly. Refrigerate and pickle for 1 to 3 hours
5. If you don’t have a pickle maker, a plastic food storage bag will do. Place the salted cabbage leaves into a plastic bag and remove as much air as you can. Seal the bag and place in the fridge for 1 to 3 hours.
6. Drain any excess pickling liquid that naturally accumulates and serve. Note: if you find the cabbage pickles too salty, just place the leaves in a strainer and rinse with a little water. Drain well again and serve.

How Long Does Pickled Cabbage Last?

Pickles are generally considered a preserved food. However, this pickled cabbage won’t last forever like a jar of sauerkraut might. Even so, it does have a decent shelf-life.

• You can place these pickles in a sealable jar or airtight storage container in the refrigerator for up to 10 days.

That said, they never last long at my place. We eat them pretty fast!

What to Serve With Salted Pickled Cabbage

As I mentioned, I’m a big fan of eating Japanese tsukemono with a side of white rice.

• Check out my post on how to make perfect Japanese rice in a rice cooker or on the stovetop

But this pickled cabbage would be the perfect palate cleansing side dish for any number of Japanese recipes. Here are a few reader favorites:

• Japanese Salted Salmon (Shiozake)
• Zaru Soba (Cold Soba Noodles) ざるそば
• Natto

What about you? What’s your favorite way to eat pickles? Let me know about your favorite combos in the comments!

The chrysanthemum rim plate and four petal bowl used in the images, are from Musubi Kiln.
Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.
Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Pickle Recipes

Spicy Pickled Vegetables Recipe

Pickled Cucumber and Onion Salad

Smacked Cucumber with Chili Oil

Pickled Daikon Radish (Japanese Style)

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

Salted Pickled Cabbage

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This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they’re ready to eat in an hour!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hours passive time
• Total Time: 1 hour 5 minutes
• Yield: about 1 cup
• Category: Pickles
• Method: pickling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

• 200g napa cabbage leaves, chopped bite size
• 1 teaspoon coarse sea salt

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Instructions

1. Place the chopped cabbage in a bowl and sprinkle salt on top.
2. Massage the leaves while tossing them so they are evenly covered with salt.
3. Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.
4. If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.
5. Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.

Notes

Storing pickled cabbage: Put the pickles in a jar or airtight storage container and refrigerate for up to 10 days.

Nutrition

• Serving Size: About 1/2 cup
• Calories: 10
• Sugar: 0g
• Sodium: 1102mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 1.7g
• Fiber: 0g
• Protein: 0.8g
• Cholesterol: 0mg

Keywords: otsumami, side dish

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Salted Pickled Cabbage
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.