Rabokki, short for “ramyeon” (Korean instant noodles) and “tteokbokki” (spicy rice cakes), is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce. If you’re looking for a quick and easy meal packed with traditional Korean flavors, rabokki is a must-try!

What is Rabokki?

Rabokki is a Korean street food that’s very similar to tteokbokki. For those unfamiliar with tteokbokki, the dish consists of rice cakes and fish cakes that are served in a spicy sauce made of gochujang, gochugaru, anchovy stock, soy sauce, and sugar. What makes rabokki different is the addition of ramen noodles and its various toppings used.

This recipe for rabokki is very basic. No additional toppings are included but I will list some options below if you would like to dress it up.

Origins of Rabokki

Rabokki’s history can be traced back to the mid-20th century when South Korea was going through significant social and economic changes. After the Korean War, there was a shortage of food, and instant noodles like ramyeon became an affordable and convenient source of sustenance. Tteokbokki, on the other hand, was already a beloved traditional dish that had been around since the Joseon Dynasty (found in 1392).

Combining the noodles with the already loved tteokbokki offered a filling snack that was not only tasty but also budget-friendly. Street vendors began selling rabokki, making it a hit among students, workers, and anyone looking for a quick and satisfying meal.

Today, rabokki is a cherished part of Korean street food culture and can also be found on restaurant menus.

Rabokki Ingredients

• Dashi stock: You can use dashi stock or anchovy stock to make this recipe. My favorite dashi powder is Kanoya Original Dashi Stock Powder, which is a mix of bonito flakes, sardines, herring, and kelp.
• Kelp (Kombu): The kelp infuses the stock with a mineral taste. It’s very mild so you can omit it if you don’t have it on hand.
• Garlic: I like to add a teaspoon of minced garlic to make the dish a little more pungent.
• Gochujang: Gochujang is a spicy Korean red pepper paste often used in soups and stews. It’s very smoky, salty, and pungent, and is a staple ingredient in Korean cooking. You can make it from scratch or get it on Amazon.
• Gochugaru: Gochugaru, which are Korean chili flakes, is another essential ingredient in Korean cooking. The chili flakes, called taeyangcho or gochu flakes, are crushed and dried, and have a less intense flavor profile than gochujang. Since they are not fermented they simply provide smokiness and a little heat.
• Soy Sauce: The soy sauce imparts saltiness and plenty of umami.
• Sugar: A little granulated sugar is added to balance the savory and salty flavor of the sauce. Feel free to use honey if you prefer it over sugar.
• Korean Rice Cakes (Tteokbokki Tteok): These cylindrical rice cakes are the heart of rabokki. In terms of chewiness, they are similar to mochi and are also slightly sweet.
• Korean Instant Ramen (Ramyeon, Ramyun): While you can use any instant ramen noodles you like, the spicy flavor varieties work best to complement the overall spiciness of the dish.
• Green Onions: Green onions are the classic topping used because of their refreshing crunch and pop of color.
• Sesame Seeds: The sesame seeds complete the dish by mellowing the strong pepper flavor and imparting some nuttiness.

How To Make Rabokki

Scroll all the way down for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Prep all the ingredients so you can follow the recipe smoothly.
3. Begin by adding the dashi stock and kelp in a medium size pot and bringing the stock to a boil.
4. As soon as the stock starts to boil, remove the kelp. You can discard it or slice it into strips and pan fry it with a little soy sauce (my mother’s trick since she hates to throw away food).
5. Add the garlic, gochujang, gochugaru, soy sauce, and sugar, and bring to a boil one more time.
6. Add the rice cakes and cook for 3 minutes.
7. Add the ramyun noodles and sliced fish cakes and boil for another 2 to 3 minutes, until the noodles are cooked.
8. Serve the rabokki in shallow bowls and top with green onions and sesame seeds. Enjoy!

Fun and Tasty Toppings To Add

For those looking to dress up their rabokki and layer it with even more flavor, here are some of the most popular toppings used in Korea:

• Cheese: Cheddar cheese or mozzarella cheese are popular choices. Let the cheese melt on top and mix it into the sauce. Delicious!
• Eggs: Regular boiled eggs or quail eggs, sliced in half.
• Dumplings: Any type of dumplings such as gyoza, mandu, or pot stickers.
• Kimchi: I love the addition of kimchi for its sour and acidic taste. It makes the flavor of rabokki really shine!
• Cabbage: Shredded or chopped cabbage is added during the cooking process.
• Leeks: Chopped leeks are also added during the cooking process so they are tender when eaten.
• Wiener Sausages: Two or three wiener sausages can be used as a topping to add saltiness and make the dish more filling.
• Perilla Leaves: Getting used to the taste of perilla leaves may take some time as it’s very unique. The best way I can describe the type of perilla leaves used in Korean cooking (Japanese cuisine uses shiso leaves which is a type of perilla leaf, but is different in taste, size, and thickness) is that they are little minty, very grassy and licorice-like.
• Nori (Toasted Seaweed): Toasted seaweed pairs beautifully with rabokki. It has a sweet, mineral, and almost nutty taste, that blends perfectly with the flavors of this spicy rice cakes and ramen noodle dish.

How To Serve Rabokki

Rabokki should be served in individual bowls so that people can add their own favorite toppings. It’s best eaten right away when the dish is hot and the ingredients are the perfect texture. If you would like to make rabokki ahead of time, I recommend making the entire dish minus the the fish cakes and ramyun noodles.

That’s because both the fish cakes and ramyun noodles will absorb the broth and expand a lot, resulting in a mushy mess you won’t want to eat!

You can add the fish cakes and noodles when you are warming up the dish, right before eating it.

Cooking Tips

Spice Level

You can control the spice level by adjusting the amount of gochujang. Most of the heat comes from this fiery red paste so if you are someone like me, who prefers low to medium heat, start by using less gochujang. Do a taste test and add more until you are satisfied with the spice level.

Cooking Time

Cooking time is very important for this dish! Keep an eye on the texture of the noodles. My recipe recommends boiling the noodles for 2 to 3 minutes but it really depends on the type of noodles you are using. Some fresh ramen noodles take less than a minute to cook while other thicker noodles take a minute longer. Taste them every 30 seconds or so to get the perfect texture.

Balancing Flavors

You can also adjust the overall taste of rabokki based on your personal preferences. Add more soy sauce for an extra umami kick, more sugar (you can also use honey) for a sweeter taste, and a dash of fish sauce for extra saltiness and a stronger fermented taste.

Toppings

Lastly, keep in mind that each garnish will add extra flavor to the dish. Cheese will make your bowl of rabokki creamy and less aggressive in taste, kimchi will make it saltier and vinegary, dumplings and sausages will add a meaty element, and perilla leaves will lighten up the dish with its refreshing grassy and anise-like taste.

What To Serve With Rabokki

Here are other popular Korean dishes to pair with this street food favorite:

• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean bean sprout salad)
• Pajeon (scallion pancakes)
• Gyeran jjim (Korean steamed egg)
• Musaengchae (Korean spicy daikon salad)

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

Rabokki (Tteokbokki with Ramen)

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Rabokki is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Noodles
• Method: Boiling
• Cuisine: Korean

Ingredients

Units USM

• 3 1/2 cups dashi stock, anchovy stock, or water
• 1 3-inch long and 2-inch wide piece of kelp (optional)
• 1 teaspoon minced garlic
• 3 tablespoons gochujang
• 1 /2 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 12 pieces Korean rice cakes (tteokbokki tteok)
• 1 package Korean instant ramen like Nongshim ramyun
• 2 sheets Korean fish cakes, sliced into strips
• 2 green onions, chopped
• 1 teaspoon sesame seeds

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Instructions

1. Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).
2. Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
3. Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
4. Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
5. Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.

Notes

Make ahead of time:

Hold off on the fish cakes and ramen noodles if you are planning to make this ahead of time. Follow the recipe as is but only add the fish cakes and ramen noodles right before you are ready to eat the rabokki. You can make the rest ahead of time, for up to a day.

Leftovers: Unfortunately, rabokki doesn’t make good leftover food because the ramen noodles and fish cakes will get mushy and expand in size. I recommend removing them and keeping the rest in an airtight storage container. It will keep for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 20.6g
• Sodium: 3300mg
• Fat: 10.6g
• Saturated Fat: 3.4g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 92.4g
• Fiber: 2.5g
• Protein: 7.3g
• Cholesterol: 12.5mg

Keywords: rice cakes

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Rabokki (Tteokbokki with Ramen – Street Food)
Pickled Plum.

If bold, crispy, chewy, garlicky goodness is your thing, give this Korean chive pancake a try! Garlic chives make the perfect filling for this iconic plant based Korean side dish. Serve it with a simple four ingredient dipping sauce that punches way above its weight class!

What is a Korean Chive Pancake?

Buchujeon are savory Korean garlic chive pancakes, pan fried until golden brown. The batter is light, airy and super satisfyingly crispy / chewy – and the flavor manages to be both mildly garlicky and zingy at the same time.

Garlic chive pancakes are commonly served in Korea as a side dish (banchan) or as a snack, alongside a bold, savory dipping sauce.

What are Garlic Chives?

Garlic chives come from the same allium family that includes garlic, onion and leeks. They have long, thin, flat green leaves and an aromatic mild garlic taste that is much less pungent than actual garlic cloves. However, they are different from chives which have hollow, cylindrical leaves and a more grassy, oniony flavor.

Korean Chive Pancake Ingredients

• Korean Pancake Mix or All-Purpose Flour: Use one or the other. Some Korean pancake mixtures have added ingredients like garlic powder, pepper, sugar, etc. But I’ve found the flavor of the finished buchujeon to be similar with both pancake mix and plain all purpose flour. So, your choice.
• Cornstarch: You’ll only need 1/2 tablespoon in the batter. Cornstarch contributes to the overall crispy exterior texture.
• Cold Water: When I say cold, I mean frigid. And this is for two reasons. Ice cold water binds ingredients in the chive batter better than warm water – and it inhibits the formation of too much gluten (which can result in chewy pancakes). But also, the sudden temperature change when the cold batter hits the hot pan results in crispier pancakes. Science!
• Garlic Chives: These are mildly garlicky and oniony in the best way. Slice a bunch (about 3 ounces) one time in half crosswise (in the middle of the bunch).
• Garlic Cloves: Mince 2 cloves finely for a little added sharp pungency.
• Salt and Pepper: No need to get fancy here. Use what you’ve got handy. Although I definitely prefer kosher salt when cooking – as it’s less overtly salty than equal amounts of regular table salt.
• Cooking Oil: Use any neutral cooking oil you have in your pantry. I like using grapeseed oil – although vegetable oil works just as well. However, olive oil – with it’s assertive natural flavors and low smoke-point – is wrong for this Korean chive pancake recipe.

Ingredients for the Dipping Sauce

• Soy Sauce: 2 tbsp soy sauce is the main source of savory and earthy umami in this chive pancake dipping sauce.
• Rice Vinegar: Rice vinegar is mildly tart, with a hint of gentle sweetness around the edges. It blunts the more assertive notes from the soy sauce and rounds out the flavor profile so nicely. Grab rice vinegar on Amazon.
• Sugar: I’m using 1 tsp sugar. It enhances the sweetness without taking it into cloying territory. If you prefer more or less sweetness, add the sugar last and stir in slowly, tasting as you go, until you find the right level.
• Sesame Oil: This has an intensely nutty and aromatic flavor with a roasted aroma. It adds unreal depth and complexity to this simple 4 ingredient dipping sauce. And a little goes a long way. I’m only using 1/4 teaspoon sesame oil.

To make the buchujeon dipping sauce, simply whisk the ingredients together in a small bowl until the sugar has completely dissolved – and you’re good to go!

How to Make Buchujeon

1. Gather all of your cooking tools and ingredients.
2. Mix the Korean pancake mix (or all-purpose flour), cornstarch and ice cold water in a large bowl until it’s smooth.
3. Add the garlic chives, minced garlic, salt and pepper – and mix again until the garlic chives are covered in batter.
4. Place a large skillet or frying pan over medium heat. Once the pan is hot, add 2 tablespoons of cooking oil. Swril the oil around the pan until the cooking surface is evenly coated.
5. Then ladle about a quarter of the mixture out and add it to the pan.
6. Quickly spread the mixture out by moving the pan from side to side. Alternatively, you can gently spread it around with the bottom of the ladle or a spatula.
7. Cook for around 3 to 4 minutes – until the side facing up starts to set. Then flip the pancake and cook until both sides are golden brown.
8. Next, transfer the Korean chive pancake to a plate, and repeat the process (3x) with the remaining pancake batter. If you need a bit more oil, be sure to reapply between pancakes.
9. Finally, cut each pancake into quarters (or smaller if you prefer). Serve immediately with the dipping sauce.

What to Serve With Korean Garlic Chive Pancakes

When I serve these chive pancakes, it’s usually as an appetizer or side dish served alongside other Korean banchan. But buchujeon is substantive enough to be the sole side dish to a hearty Korean meal as well. So here are a few things that pair perfectly.

And Check Out These Other Delicious and Easy Asian Pancake Recipes

Scallion Pancakes (Pajeon – 파전 )

Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe

The Best Okonomiyaki (お好み焼き)

Kimchi Pancake (How to Make Kimchijeon)

How to Store Leftovers

Refrigerate any leftover Korean chive pancakes in an airtight food storage container for up to 3 days. If stacking multiple pancakes, place a paper towel between them to keep them from sticking together.

Tips on reheating:

• For the best (crispy) results, use a non-stick skillet on the stovetop – not the microwave. Unless the skillet you’re using is super old, you shouldn’t need any oil to reheat at all.
• Get the pan going over medium to medium high heat – and add your chive pancake slices.
• Cook on each side for a minute or two, until hot and crispy.

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

Korean Chive Pancake (Buchujeon)

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Bold, crispy, chewy and garlicky, this Korean chive pancake calls for garlic chives as a plant-based filling. Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 4 pancakes
• Category: Appetizer
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

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Instructions

1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
2. Add the garlic chives, garlic, salt and pepper, and mix.
3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).

Nutrition

• Serving Size: 1 pancake
• Calories: 185
• Sugar: 0.5g
• Sodium: 4mg
• Fat: 7.3g
• Saturated Fat: 5.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 26.2g
• Fiber: 1.4g
• Protein: 4g
• Cholesterol: 0mg

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Korean Chive Pancake (Buchujeon)
Pickled Plum.

If you’re looking to explore the delightful world of Japanese cuisine, tori nikujaga is a must-try dish that embodies both simplicity and rich flavors. This hearty stew combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, ingredients, and preparation of this delicious Japanese classic!

What is Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a popular home cooked stew that embodies what Japanese comfort food is all about. Tori nikujaga, which means chicken (tori), meat (niku), and potatoes (jaga, which is short for jagaimo), is very similar to the original nikujaga (肉じゃが ). The only major difference is that the classic version uses thinly sliced meat (beef or pork) instead of chicken. It should also be noted that most, if not all, nikujaga and tori nikujaga in Japan include konnyaku noodles. I decided to make this recipe without it since it can be difficult to find konnyaku in the U.S.

Because of its heartwarming properties, this Japanese chicken and potato stew is often served in the colder months of the year, accompanied by a side of rice. Personally, it’s a nostalgic meal that takes me back to my childhood in Quebec. My Japanese mother liked to serve nikujaga on cold winter days to warm our bodies after spending a few hours playing in the snow.

The traditional version for nikujaga is believed to have first appeared in the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a version of the British Royal Navy beef stew. Nikujaga is one of the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese history.

Tori Nikujaga Ingredients

• Chicken: I’m using boneless, skinless, chicken breast that are cut into bite size chunks. But feel free to use your favorite cut and leave the bone in and skin on if you prefer it this way. The chicken doesn’t have to be cut into bite size chunks either but please note that the cooking time will vary if the pieces (e.g., a whole drumstick) are bigger.
• Onion: One large onion sliced into thin half moons to add sweetness and depth of flavor.
• Potatoes: Any type of potato will work for this stew. My mother loves using baby potatoes while I prefer using fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a lovely pop of color. I recommend using thicker carrots so they can preserve their shape and not get too mushy once they are cooked.
• Dashi (fish stock): You can make dashi stock from scratch (follow this tutorial) or use a high quality dashi powder like I do. My favorite brand is Kanoya.
• Sake: You don’t need to use a high quality sake to make this dish. Regular cheap sake or cooking sake (which is what I use) will do just fine.
• Mirin: Mirin is a sweet rice wine that’s similar to sake. Real mirin is made by fermenting koji (a mix of glutinous rice and cultured rice) in a neutral spirit like shochu (sweet potato alcohol). The real stuff can be hard to find in the U.S but I was able to find this one sold on Amazon. I haven’t tried the Kawashimaya brand but it looks like the real deal since the alcohol content is relatively high. I buy mine at Marukai in Los Angeles. The flavor of real mirin is much more complex than what you find sold in regular supermarkets. Brands like Kikkoman’s Aji-mirin isn’t real mirin because it contains a mix of corn syrup and vinegar, and the flavor is quite sweet. While it’s still better to use this type of mirin than nothing at all, it doesn’t come close to the depth of flavor real mirin offers.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I recommend using a Japanese soy sauce such as Yamasa, as they tend to have more depth and be more balanced than other types of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a long stems. They are often used in Japanese soups (miso soup), stews, salads, or as a topping for steaks and other protein. If you cannot find shimeji mushrooms you can use maitake or enoki. Or you can completely omit mushrooms as they are optional.

Ingredient Substitutions

If you are missing a vegetable or a basic ingredient from the recipe list, or would simply like to make the dish more filling or tasty, here is a list of ingredients that pair well with this dish.

• Feel free to add more vegetables such as snow peas, green beans, or thinly sliced daikon (make sure it’s sliced thin as daikon takes time to cook), to the stew. You can also swap one veggie for another.
• Add a few boiled eggs to make the dish more filling.
• Add konnyaku noodles or shirataki noodles to improve digestion.
• Use tamari or liquid amino instead of soy sauce to make this dish gluten-free.
• Use chicken broth instead of dashi if you like a more intense chicken flavor.

How To Make Tori Nikujaga

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

1. Gather all of your kitchen tools and cooking ingredients.
2. Start by prepping all of your ingredients.
3. Add oil to a medium size pot and saute the chicken for a couple of minutes. Add the onions and saute for an additional 2 minutes.
4. Add the potatoes and carrots and saute for 2 more minutes.
5. Add the remaining ingredients, except for the shimeji mushrooms, and bring the liquid to a boil.
6. Lower the heat and simmer for 15 minutes.
7. Add the shimeji mushrooms and cook for 10 more minutes. Enjoy!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s sure to become a family favorite! It’s a comforting dish that’s both filling and delicious. Here’s how to serve it in a way that pays homage to its Japanese roots, while mixing a little bit of new with the old.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in individual servings.
• Rice: Serve a generous portion of steamed white rice in a separate bowl or on the side. Nikujaga is often eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Top each serving of tori nikujaga with thinly sliced green onions for a refreshing crunch and a pop of color. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
• Pickles: Offer a side of Japanese pickles, such as tsukemono or takuan, to complement the flavors and provide a crunchy contrast to the stew’s more delicate texture.
• Fresh herbs: Instead of green onions you can use fresh herbs like mitsuba, cilantro, or parsley as a garnish for a burst of color and flavor.
• Citrus: Add a squeeze of fresh lemon juice or yuzu juice to brighten up the taste of the broth.

Remember, Nikujaga is all about comfort and warmth. so feel free to adapt the taste and presentation to your liking! Whether you choose to serve it traditionally or with a modern twist, your family or dinner guests are sure to appreciate the delightful flavors of this classic Japanese dish.

What To Serve With Nikujaga

Here are some of my favorite sides to pair with this Japanese chicken stew:

• Tofu katsu
• Gomae (Japanese spinach salad with sesame sauce)
• Yaki onigiri (grilled rice balls)
• Edamame with soy and sesame sauce
• Nasu dengaku (broiled Japanese eggplant with sweet miso glaze)

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

Tori Niku Jaga (Japanese Chicken & Potato Stew)

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Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Total Time: 41 minutes
• Yield: 4 servings
• Category: Stews
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

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Instructions

1. In a medium size pot over medium high heat, add the oil.
2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
4. Add the potatoes and carrots and stir. Cook for 2 minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Cholesterol: 82.7mg

Keywords: Japanese chicken stew

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Tori Nikujaga (Japanese Chicken & Potato Stew)
Pickled Plum.

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

What are Furikake Fries?

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

What is Furikake?

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

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

Why This Recipe Works

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

Furikake Fries Ingredients

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

How to Make Baked Furikake Fries

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

Variations and Serving

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

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

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

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

How to Store Leftovers

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

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

Furikake Potatoes

Print Recipe

★★★★★

5 from 1 review

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

Ingredients

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

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Instructions

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

Notes

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

Nutrition

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

Keywords: chips

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Furikake Fries
Pickled Plum.

This week’s meal plan is for lovers of Japanese food! I’ve included popular home cooked dishes such as omurice and spaghetti napolitan, an easy and delicious spicy miso ramen, a crispy tofu katsu cutlet, and a vegan version of hambagu, which is the Japanese version of salisbury steak. All of the dishes are kid friendly (you can easily tone down the spice level of the miso soup) and take on average 25 to 30 minutes to make – except for the tofu katsu, which takes a little longer.

Benefits of Meal Planning

Meal planning offers a multitude of benefits that can make cooking more enjoyable, especially when you have a busy week coming up. Incorporating meal planning into your cooking routine not only simplifies the process but also contributes to healthier eating habits, financial savings, and a more enjoyable overall cooking experience. Let’s take a look at some of the benefits:

Time-Saving: Meal planning saves time during the week. When you already know what you’re cooking, you can streamline your grocery shopping and meal preparation.

Reduces Food Waste: By planning your meals, you buy only what you need and use ingredients efficiently, reducing food waste and saving money.

Healthier Choices: Meal planning encourages thoughtful menu choices. It allows you to incorporate a variety of nutritious ingredients and take out some that are not so healthy.

Budget-Friendly and Reduced Last Minute Decisions: It helps you stick to your budget by avoiding impulse purchases and dining out. With a meal plan in place, you won’t resort to unhealthy takeout or fast food when you’re too tired to decide what to cook.

Less Stress: Knowing what you’re going to cook each day reduces stress in the kitchen. You can also plan easy, quick meals for busy days, or make a few dishes ahead of time that you can freeze and enjoy later.

Diverse Menu: Meal planning allows you to experiment with different cuisines, expanding your culinary horizons and keeping mealtime fun and interesting.

Portion Control: You can portion meals appropriately, reducing the chances of overeating.

Customization: Tailor your meals to dietary preferences or restrictions, ensuring that everyone in your household is taken care of.

Eco-Friendly: Reducing food waste and choosing local, seasonal ingredients as part of your meal plan can have a positive impact on the environment.

The Complete Digital Meal Planner

Stay organized with The Complete Digital Meal Planner. Create a weekly meal schedule, plan meals, save your favorite recipes, and shop smarter. Reduce stress and enjoy delicious meals with this easy-to-use meal planner. It’s meal planning made simple!

Japanese Meal Plan

Every week I will be providing a meal plan in pdf format that you can print or save on an electronic device. Each meal plan will include 5 main dishes with their individual total cooking time and flavor profile, a grocery shopping list, and a link to those recipes. The plan also includes lunch, side, and snack ideas for the week.

This Week’s Menu

Monday:

Tofu Katsu – Firm tofu breaded and pan fried until golden brown and crispy and serve with a tangy and fruity tonkatsu sauce, which is the Japanese version of barbecue sauce. This is a great alternative to traditional pork or chicken katsu if you are looking to eat less meat!

Tuesday:

Spicy Miso Ramen – There is so much of depth of flavor in the broth that you won’t believe it’s homemade! Smoky, spicy, salty, and full of umami, this ramen also comes topped with a drizzle of garlic and scallion flavored oil. It’s a stunning dish you are sure to love!

Wednesday:

Vegan Hambagu – Another plant based option that tastes just like the real thing, hambagu is the Japanese version of the classic salisbury steak. If you prefer to make the traditional hambagu, which is made using ground beef, click here for the recipe.

Thursday:

Spaghetti Napolitan – Also called spaghetti Naporitan, this popular pasta is something often included in the kids lunch menu in Japan (called okosama lunch) because of its simple yet addictive taste. The spaghetti is sweetened with ketchup and comes topped with wiener sausages and a variety of stir fried vegetables.

Friday:

Omurice – One of Japan’s most loved dishes, omurice is ketchup flavored fried rice served with a fluffy omelet on top. Dress it with some more ketchup or a rich gravy for maximum flavor. Delicious!

DOWNLOAD THE MEAL PLAN

Prepping Ingredients Ahead of Time

Doing a little prep before the work week begins is always a great way to save time in the kitchen after a long day. I do mine on Sundays while listening to my favorites tunes or putting on one of my favorite reality tv shows (a guilty pleasure). This way cooking doesn’t feel like work but more like a relaxing meditation.

Here is how I do my own prep at home:

• I make a list of all the vegetables that need chopping and do as much chopping ahead of time. Especially garlic and onions since many of my recipes use them and they are my least favorite ingredients to chop. I save them separately in storage containers and arrange them neatly in my fridge.
• My husband and I prep all of our morning green juice ingredients and save them in storage containers. This way we can grab a container, dump it in the blender and add water and juice. Quick, easy, and healthy!
• I always have a container of cooked brown rice in the fridge since we eat it so frequently.
• I make salad dressings and stir fry sauces ahead of time, even if they are very simple and quick to make. I never buy store bought since they contain too much sugar and are generally unhealthy.
• Once every other week I make a pot of soup and tell myself there cannot be any leftovers. This forces me to eat healthier and it also saves me time and money (making soup is cheap!).
• I have a weekly menu I refer to so I don’t forget about ingredients that need to be thawed or purchased at the grocery store.
• Speaking of groceries, I like to do mine on a Tuesday or a Wednesday so I can get the freshest ingredients.

Tips For Successful Meal Planning

1. Prep your least favorite part of the meal ahead of time. If it’s chopping onion like it is for me, do it ahead so it doesn’t deter you from cooking dinner. If it’s boiling eggs, boil them ahead for the same reason.
2. Pay attention to what makes you not want to cook or what makes you say “let’s just order takeout”. Is it a specific part of cooking – chopping onions, having to cook rice, etc… – or is it simply because you are too exhausted? Say you already have cooked rice and prepped veggies in your fridge and all you had to do was cook a protein and saute some veggies, would you still avoid cooking or would the process look more appealing?
3. Keep an inventory of what’s about to go bad in your fridge and freezer. This will save you a ton of money! Make two inventory lists: one for the fridge and one for the freezer. The ingredients that are about to expire should be placed at the front of your fridge and freezer – just like grocery stores do! – so they can be used as soon as possible.
4. Try to do to keep your visits to the grocery store to a minimum. Once you have your meal plan for the week ready, make a grocery list of all the ingredients you need. This way you greatly minimize trips to the grocery store (I only need to go once or twice per week).
5. Keep your kitchen clean. This is so important! My husband hated cooking until I showed him that keeping his work area and kitchen sink clean made the world a difference. It creates less chaos around you which in turn creates less chaos in your head. It’s also very easy to keep your counters clean – as soon as you are done using a pot, plate, or bowl, wash it! This way your kitchen sink will remain empty and you won’t feel overwhelmed by the amount of cleaning left to do once you are done cooking. I learned that trick by working in professional kitchens. This is the only way restaurant kitchens can function successfully – by being as tidy as possible.

DOWNLOAD THE MEAL PLAN

Japanese Meal Plan
Pickled Plum.

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

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

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

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

Ingredients For Cheese, Mushroom, and Arugula Flatbread

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

How To Make Cheesy Mushroom Flatbread

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

What To Serve With This Flatbread

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

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

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

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

Cheesy Mushroom and Arugula Flatbread

Print Recipe

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

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

Ingredients

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

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Instructions

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

Notes

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

 

Nutrition

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

Keywords: Pizza, open face sandwich

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Cheesy Mushroom & Arugula Flatbread
Pickled Plum.

This week’s meal plan has a little bit of everything! In this meal plan you will find a spicy and nutty dan dan noodle dish, a light and delicate French salmon in parchment paper, mild and nutty Korean japchae noodles tossed with plenty of vegetables, a vegetarian kimbap that’s very easy to make, and a comforting and deeply earthy roasted spaghetti squash recipe.

Every week I will be providing a meal plan for you and your family to enjoy.

My husband and I like to spend a couple of hours every Sunday, in the kitchen, chopping and prepping meals for the week ahead. The main reason is because it helps us to eat better and more wholesome meals. It also saves us a lot of money as we tend to eat out or get food delivered when we are tired after a work day and don’t feel like cooking from scratch.

Not only is it tiring to think about what to cook, it can also be stressful to try to get something on the table as quickly as possible.

But that can all be resolved easily when there’s food prepped in the fridge, ready to be cooked! Suddenly it becomes easy to cook dinner in under 30 minutes since everything is ready to go and little brain power is needed.

The Complete Digital Meal Planner

Stay organized with The Complete Digital Meal Planner. Create a weekly meal schedule, plan meals, save your favorite recipes, and shop smarter. Reduce stress and enjoy delicious meals with this easy-to-use meal planner. Meal planning made simple!

Every week I will be providing a meal plan in pdf format that you can print or save on an electronic device. Each meal plan will include 5 main dishes with their individual total cooking time and flavor profile, a grocery shopping list, and a link to those recipes. The plan also includes lunch, side, and snack ideas for the week.

Meal Plan – Menu 6

Monday:

Vegan Dan Dan Noodles – Chopped mushrooms replace the ground meat and bring earthiness to this popular Sichuan noodle dish.

Tuesday:

Vegetarian Kimbap – A delicious Korean classic that’s colorful, healthy, and full of refreshing flavors. Similar to maki rolls, this Korean dish can also be served as an appetizer or as a side.

Wednesday:

Japchae – With its chewy glass noodles, sweet and savory sauce, and colorful vegetables, japchae is the perfect meal to serve for those looking for traditional Korean flavors – minus the heat.

Thursday:

Salmon En Papillote – A French classic! Salmon fillets and a mix of vegetables are baked in parchment paper and served with a squeeze of fresh lemon.

Friday:

Roasted Spaghetti Squash – A blog favorite! This vegetarian roasted spaghetti squash is served with earthy mushrooms and plenty of grated parmesan cheese.

DOWNLOAD THE MEAL PLAN

Prepping Ingredients Ahead of Time

Doing a little prep before the work week begins is always a great way to save time in the kitchen after a long day. I do mine on Sundays while listening to my favorites tunes or putting on one of my favorite reality tv shows (a guilty pleasure). This way cooking doesn’t feel like work but more like a relaxing meditation.

Here is how I do my own prep at home:

• I make a list of all the vegetables that need chopping and do as much chopping ahead of time. Especially garlic and onions since many of my recipes use them and they are my least favorite ingredients to chop. I save them separately in storage containers and arrange them neatly in my fridge.
• My husband and I prep all of our morning green juice ingredients and save them in storage containers. This way we can grab a container, dump it in the blender and add water and juice. Quick, easy, and healthy!
• I always have a container of cooked brown rice in the fridge since we eat it so frequently.
• I make salad dressings and stir fry sauces ahead of time, even if they are very simple and quick to make. I never buy store bought since they contain too much sugar and are generally unhealthy.
• Once every other week I make a pot of soup and tell myself there cannot be any leftovers. This forces me to eat healthier and it also saves me time and money (making soup is cheap!).
• I have a weekly menu I refer to so I don’t forget about ingredients that need to be thawed or purchased at the grocery store.
• Speaking of groceries, I like to do mine on a Tuesday or a Wednesday so I can get the freshest ingredients.

Tips For Successful Meal Planning

1. Prep your least favorite part of the meal ahead of time. If it’s chopping onion like it is for me, do it ahead so it doesn’t deter you from cooking dinner. If it’s boiling eggs, boil them ahead for the same reason.
2. Pay attention to what makes you not want to cook or what makes you say “let’s just order takeout”. Is it a specific part of cooking – chopping onions, having to cook rice, etc… – or is it simply because you are too exhausted? Say you already have cooked rice and prepped veggies in your fridge and all you had to do was cook a protein and saute some veggies, would you still avoid cooking or would the process look more appealing?
3. Keep an inventory of what’s about to go bad in your fridge and freezer. This will save you a ton of money! Make two inventory lists: one for the fridge and one for the freezer. The ingredients that are about to expire should be placed at the front of your fridge and freezer – just like grocery stores do! – so they can be used as soon as possible.
4. Try to do to keep your visits to the grocery store to a minimum. Once you have your meal plan for the week ready, make a grocery list of all the ingredients you need. This way you greatly minimize trips to the grocery store (I only need to go once or twice per week).
5. Keep your kitchen clean. This is so important! My husband hated cooking until I showed him that keeping his work area and kitchen sink clean made the world a difference. It creates less chaos around you which in turn creates less chaos in your head. It’s also very easy to keep your counters clean – as soon as you are done using a pot, plate, or bowl, wash it! This way your kitchen sink will remain empty and you won’t feel overwhelmed by the amount of cleaning left to do once you are done cooking. I learned that trick by working in professional kitchens. This is the only way restaurant kitchens can function successfully – by being as tidy as possible.

DOWNLOAD THE MEAL PLAN

Weekly Meal Plan – Menu 6
Pickled Plum.

This tofu cutlet is the crunchiest! And it’s the best of both worlds. Get the texture and flavors you love from panko breaded Japanese tonkatsu – but keep it on the healthier side with this easy vegetarian tofu katsu (cutlet). Drizzle with tonkatsu sauce (I’ve got a recipe for that as well!), or serve in katsu curry. Plus I’ll show you a simple, foolproof method for draining excess water from your tofu so it doesn’t splatter when you fry it. You’re gonna love this one!

Get ready for the crunch!

What is Katsu

Katsu is the Japanese word for cutlet. It most commonly refers to a panko breaded and fried pork cutlet (tonkatsu) – or a fried chicken cutlet (torikatsu).

In Japan, fried katsu is commonly served with shredded cabbage and tonkatsu sauce – or as a meaty component on a plate of Japanese curry rice (katsu karē).

What is Tofu Katsu

While the preparation is the same as traditional Japanese fried cutlets, tofu katsu simply means that extra firm bean curd is used as the protein instead of meat.

The flavor, crunchy texture – and the undeniable similarities to traditional katsu – will surprise you in the best way!

Tofu Katsu Ingredients

• Extra-Firm Tofu: Silken, soft or medium tofu will be too soft for katsu tofu. It needs to be extra-firm so that it holds up to being handled – and is substantive enough to mimic a meaty texture. Be sure to check the recipe steps for details on how to properly drain water from firm bean curd.
• All-Purpose Flour: Much like a pork or chicken katsu, you’ll dredge the tofu cutlets in flour before the eggwash.
• Salt and Pepper: These common household spices are mixed in with the flour to impart a bit of flavor. Use 1/2 tsp kosher salt if you have it handy.
• Egg: This is your binding agent for the cutlets. Beat one large egg. If you are making a vegan tofu katsu, sub out the egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tbsp water. Let sit for 5 mins total time before using).
• Dijon Mustard: This sharp and spicy mustard is perfect for a bit of added tang. Whisk 1 teaspoon in with your egg just before breading the cutlets.
• Panko Breadcrumbs: Food fried with these Japanese breadcrumbs stays crunchy longer. We’ll talk more about panko in just a sec.
• Cooking Oil: Use a neutral oil for this katsu tofu. Vegetable oil or grapeseed oil will do nicely.
• Tonkatsu Sauce: This iconic sauce gets a savory, tangy and sweet flavor profile from soy sauce, Worcestershire sauce and ketchup. It’s optional – but it’s so delicious. Make your own at home with 4 ingredients (check the video here)!

What is Panko

Panko is the Japanese word for breadcrumbs made from Japanese milk bread (shokupan). The bread is flaked into large dried bits that don’t pack together as closely as finer breadcrumbs.

Using panko breadcrumbs results in fried foods that have a light, crispy, airy crunch. And food fried with panko tends to retain the crunch for much longer without getting soggy.

You can make your own panko breadcrumbs at home with this recipe. If you make your own, be sure to store them in an airtight container. Alternatively, it’s fairly easy to find panko at most grocery stores these days – or you can grab panko on Amazon.

How to Make Tofu Katsu

1. Prep the Tofu: Wrap the tofu block in paper towels and place on a plate to drain. Place another plate (or a heavy book) on top of the tofu to add weight. Leave for 30 minutes. This brings out excess moisture. After 30 minutes, unwrap the tofu and slice in half, lengthwise. Then slice each half widthwise (this will leave you with 4 equally portioned pieces). Wrap each piece with a paper towel and leave for another 5 mins.
2. Portion the Breading and Egg Wash: Place your flour in a shallow bowl (one big enough to accomodate the tofu cutlets), stir in the salt and pepper, then set aside. In a separate bowl, whisk the egg (or vegan flaxseed egg) along with the mustard. Set that dish next to the flour. Place the panko breadcrumbs in a third bowl and set it next to the egg mixture.
3. Heat the Oil: In a deep large skillet over medium-high heat, add the cooking oil.
4. Coat the Tofu: While your oil is heating up, grab a tofu steak and dip it in the bowl with the flour. Make sure all sides are evenly covered. Next, dip the same tofu cutlet into the egg mixture – and finish by coating it in the panko breadcrumbs. Repeat those steps with the remaining tofu cutlets.
5. Pan Fry the Tofu Katsu: Once the oil is hot (about 350°F), add the breaded tofu gently to the pan. Fry on each side for 2 to 3 minutes until golden brown. Do this for all sides (including the edges). Turn the heat off and allow to drain on a plate covered in paper towels – or a wire rack.
6. Slice and Serve: Finally, slice the tofu cutlets into thick strips. Serve with tonkatsu sauce, grain mustard – or atop Japanese curry rice.

What to Serve With Japanese Tofu Cutlets

A common way to serve any form of Japanese katsu is with tonkatsu sauce – alongside a mountain of shredded cabbage and a bowl of perfectly steamed Japanese rice. Here are a few more ideas for perfect Japanese sides to make it a full meal:

And Check Out These Other Delicious and Easy Japanese Recipe Roundups

14 Delicious and Easy Japanese Salad Recipes

17 Vegan Japanese Recipes

13 Easy Ramen Recipes You Can Make At Home

43 Easy Japanese Recipes You Can Make At Home

Why This Recipe Works

• It’s so crispy and filling. The tofu cutlets really mimic a proper pork (tonkatsu) or chicken cutlet – with a mammoth amount of crunch.
• It’s versatile. Serve this tofu katsu however you’d like. Whether you you make your own homemade tonkatsu sauce, or you buy Bulldog brand sauce – or you gravitate to sweet chili sauce or ketchup and mustard. Or as a crispy protein topper for salads. It just plain works. And obviously tofu katsu curry is a delicious plug and play option.
• It’s easy. Frying pans full of bubbling oil tend to give me a ton of anxiety. Splash burns are the worst. But for some reason, this recipe presents very little of the typical danger. That’s probably because we drain the excess water from the tofu block before breading it.

How to Store Leftover Japanese Katsu Cutlets

Since these tofu katsu cutlets taste best when crispy, you’ll enjoy them the most fresh out of the frying pan.

• That said, if you do have leftovers, you can store them inside an airtight food storage container in the refrigerator for up to 2 days max.
• Reheat them by placing the tofu katsu in a hot pan on the stovetop until heated through – or bake leftovers in the oven or air fryer at 350°F for about 10-15 minutes, until heated through.

Did you like this easy Japanese crispy tofu katsu recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Easy Tofu Katsu

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★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 45 minutes
• Cook Time: 6 minutes
• Total Time: 51 minutes
• Yield: 4 tofu steaks
• Category: Main
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 block (14 or 16 oz) extra firm tofu, drained
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg, or for vegans, use 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Let sit for 5 minutes before using)
• 1 teaspoon dijon mustard
• 1 cup breadcrumbs
• 1/3 cup vegetable or grapeseed oil
• Tonkatsu sauce, for serving

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Instructions

1. Wrap the tofu in paper towel and place it on a plate. Put another plate on top of the tofu to add weight. If the plate is light you can add something to it so it’s heavy enough to bring out excess water from the block of tofu. Leave for 30 minutes.
2. Unwrap the tofu and slice it in half, lengthwise. Then slice each half widthwise. You should have four equal tofu steaks at this point. Wrap each piece with a paper towel and leave for 5 minutes.
3. Meanwhile, add the flour to a shallow bowl big enough to dip the tofu steaks, and add the salt and pepper. Stir and set on the kitchen counter.
4. Whisk the egg in a separate shallow bowl along with the mustard. Set the bowl next to the flour.
5. Put the breadcrumbs in another shallow bowl and set it next to the bowl with the egg mixture.
6. In a large deep skillet over medium high heat, add the oil.
7. While the oil is heating up, grab a tofu steak and dip it in the flour. Make sure all sides are covered.
8. Next, dip the same tofu steak into the egg mixture and finish by dipping it into the breadcrumbs. Repeat the same steps for the remaining 3 tofu steaks.
9. When the oil is hot (about 350ºF), gently add the tofu steaks. An easy way to tell if the oil is hot enough is by dropping a few breadcrumbs. If they sizzle it means the oil is ready.
10. Fry on each side for 2 to 3 minutes, until they are golden brown. Do the same for all the sides. Turn the heat off and transfer the tofu katsu steaks to a plate covered with paper towel or a wire rack.
11. Slice the tofu steaks into thick strips and serve with tonkatsu sauce and/or grain mustard.

Notes

Tofu katsu is best when served immediately because of its very crispy texture.

But if you have leftovers or would like to eat them later, store in the fridge in an airtight storage container. They should last for up to 2 days.

Nutrition

• Serving Size: 1 tofu steak
• Calories: 325
• Sugar: 2.2g
• Sodium: 543.3mg
• Fat: 15.4g
• Saturated Fat: 7.1g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 28.5g
• Fiber: 2.9g
• Protein: 17.5g
• Cholesterol: 46.5mg

Keywords: vegan katsu, crispy tofu

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Easy Tofu Katsu: Crispy Japanese Tofu Cutlet
Pickled Plum.

A classic French vichyssoise, but with a twist! Edamame introduces a subtle buttery flavor and nutty sweetness to this velvety smooth cold potato soup. Vichyssoise is one of those rare recipes that is at home on a sunny picnic table in the park or as a first course at a Michelin starred restaurant. And the best news is that you can easily make this green hued version at home with a handful of pantry staples and a bag of edamame beans!

This is vichyssoise like you’ve never had it before!

What is Vichyssoise

Vichyssoise is a classic French soup made with pureed potatoes, leeks and cream – and is typically served cold.

• It has a velvety, creamy texture – with a rustic savory flavor profile and naturally sweet undertones.
• Vichyssoise was created by a French chef working at the Ritz-Carlton Hotel in New York City in the early 1900s. His name was Louis Diat – and he is said to have based the cold soup on a recipe his mother used to make during his childhood spent in the town of Vichy, France.
• Those same base ingredients (leeks and potatoes) are also prominent in potage parmentier – another French leek and potato soup that is more commonly served hot.

What is Edamame

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

• Mature soybeans are used to make things like soy milk and tofu.
• 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. They are served at izakayas and sushi restaurants lightly salted – or can be prepared with flavorings like soy sauce and sesame oil (check the video!).

For this pureed cold soup, you’ll need about 300 grams (just over 1 1/4 cups) of the soybeans themselves. Buy pre-shelled edamame beans – or shell the beans yourself and discard the outer pods.

Why This Edamame Vichyssoise Works

• Adding edamame beans to this summery cold soup is a fun play on the original vichyssoise. The beans lend a light green hue to the soup. Incidentally, edamame are high in fiber and protein – low in carbohydrates.
• And they add a light nutty sweetness with an almost buttery finish (rendering actual butter unnecessary).
• But aside from the added color and flavor, the edamame blends evenly. And that’s important! You get a vichyssoise that is delicate, silken and luxurious.
• This is a cold soup that goes just as well at a picnic on a sweltering summer day as it does on a refined, fancy dinner table with three salad forks and way too many spoon options.

Edamame Vichyssoise Ingredients

• Olive Oil: Use first press extra virgin olive oil. Trust me, you’ll taste the difference!
• Onion: Most vichyssoise recipes call for leeks. I used a small yellow onion instead. I think the natural sweetness works better in tandem with the edamame beans than traditional leeks. A small white onion would be fine as well.
• Potatoes: You’ll only need two medium potatoes (peeled and chopped) for this iconic French soup. And while you can use whatever you have handy in your pantry, I prefer Yukon gold potatoes. They have a mild sweetness – and, once cooked and pureed, aren’t grainy at all. They deliver a smooth yet substantive texture to this blended soup.
• Shelled Edamame: You’ll want just the beans themselves (not the entire pod). You can find shelled edamame beans in the frozen section of almost any grocery store. They impart a wonderful buttery, nutty flavor to this chilled soup.
• Milk: Both dairy and non-dairy options work here (although heavy cream might be just a little too heavy). I used oat milk to make this vichyssoise 100% vegan. But cow’s milk and unflavored soy milk would be just as effective. Your choice!
• Salt and Pepper: Kosher salt has larger salt crystals, which make it unlikely that you’ll unintentionally over-salt your soup. I used 1/4 tsp in this recipe. If you’re using table salt, just add a bit at a time – and taste frequently.
• Water: Why do I even bother listing this ‘ingredient’? One simple reason. Most soups call for a broth (like chicken broth, vegetable stock, etc.) as a base. Now, while you could technically still use your favorite broth, it’s not necessary – and you won’t miss it. There’s plenty of flavor already from the rustic veggies and legumes.

How to Make Chilled Edamame and Potato Soup

1. Gather all of your cooking tools and ingredients.
2. Get a medium-sized pot on the stovetop over medium heat – and add your olive oil.
3. Once the oil is hot, swirl it around so that it coats the cooking surface evenly. Then add the chopped onions. Cook for around 3 minutes, stirring occasionally. The onions should soften and begin to look translucent.
4. Next, add two cups water and your chopped potatoes and bring the soup to a boil. Once boiling, lower the heat (on low to medium-low heat) and cover the pot. Simmer for 10 minutes.
5. Then add the shelled edamame beans to the pot and simmer for an additional 5 minutes.
6. Turn the heat off and transfer the soup to a blender. Add your milk and salt and pepper and puree until creamy and smooth.
7. Finally, transfer your blended soup to a storage container and refrigerate for at least 2 hours. Serve cold.

What to Serve With Cold Soups

Whether I’m making this cold edamame vichyssoise – or another iconic chilled soup like gazpacho (chilled vegetable soup) or a naengmyeon with salty Korean radish water kimchi – I prefer to keep the side dishes and mains on the lighter side too.

Here are a few reader favorites:

And Check Out These Other Delicious and Easy Edamame Recipes

Edamame with Soy and Sesame Sauce

Edamame Hummus with Cilantro

Edamame Bean Soup (Vegan Recipe)

Edamame Quinoa Salad

How to Store Leftover Soup

Refrigerate any leftover potato and edamame vichyssoise in an airtight food storage container for 3-5 days.

• Since it is a chilled soup (meant to be served cold) there is no need to reheat prior to serving leftovers.
• If any separation occurs in the fridge, simply stir well with a spoon, ladle or whisk.

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

Edamame Vichyssoise (Chilled Edamame and Potato Soup)

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

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A classic French vichyssoise, but with the added buttery sweetness of edamame. Make this refined cold potato soup in less than 30 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings
• Category: Soups
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 cups water
• 2 medium potatoes, peeled and chopped
• 300g shelled edamame, thawed
• 2 cups milk, oat milk, or soy milk
• 1/4 teaspoon salt
• Ground black pepper, to taste

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Instructions

1. In a medium size pot over medium heat, add the olive oil.
2. When the oil is hot, swirl it around to cover the surface of the pot evenly. Add the onion and cook for 3 minutes, until they are translucent and have begun to soften.
3. Add the water and chopped potatoes. Bring the soup to a boil and turn the heat down. Cover and simmer for 10 minutes.
4. Add the edamame and simmer for an additional 5 minutes.
5. Turn the heat off and transfer the soup to a blender. Add the milk, salt, and pepper, and blend until smooth. Transfer the soup to a storage container and refrigerate for at least 2 hours. Serve cold.

Notes

Refrigerate any leftover chilled edamame and potato soup in an airtight food storage container for 3-5 days.

If separation occurs, mix with a spoon or whisk prior to serving leftovers.

Nutrition

• Serving Size: 1 serving
• Calories: 156
• Sugar: 6.7g
• Sodium: 149.2mg
• Fat: 4.8g
• Saturated Fat: 0.4g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 20.1g
• Fiber: 4.3g
• Protein: 9.7g
• Cholesterol: 1.6mg

Keywords: potato soup, cream of potato

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Edamame Vichyssoise (Chilled Edamame and Potato Soup)
Pickled Plum.

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

What are Matcha Mochi Cookies?

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

What is Matcha?

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

There are two main types of matcha.

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

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

Matcha Cookies Ingredients

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

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

How to Make Matcha Cookies (Instructions)

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

Flavor and Texture

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

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

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

And Check Out These Other Delicious and Easy Matcha Recipes

Matcha Ice Cream – 抹茶アイスクリーム レシピ

Matcha Blueberry Roll Cake (ロールケーキ)

Strawberry Banana Smoothie (with Matcha)

Matcha And Dark Chocolate Bread Pudding

Where to Buy Matcha

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

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

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

How to Store Leftover Cookies

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

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

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

Matcha Mochi Cookies

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

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

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

Ingredients

Units USM

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

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Instructions

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

Notes

The inside of the cookie should be chewy like mochi.

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

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

Nutrition

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

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Matcha Mochi Cookies
Pickled Plum.