Korean Banana milk is mildly sweet and very refreshing! It can be served as a light breakfast or enjoyed as a mid afternoon pick me up. Only 4 ingredients needed!

For such a simple drink, Korean banana milk is surprisingly tasty!

I didn’t know about this famous Korean drink until I moved to NYC and discovered one of my favorite Asian grocery stores, H-Mart. Every time I went there I would spend a good chunk of time exploring the aisles for new Korean food and drinks I hadn’t tried before.

I’m a huge fan of anything banana flavored so when I saw Binggrae’s banana milk displayed in the chilled drinks section, I knew I had to try it. Korean banana milk is both sweet and savory, floral and silky. It takes a minute to get used to the taste but after a few gulps it’s easy to see why it has become such an iconic drink.

It’s simply delicious and addictive!

The homemade version is different than what you get at the store – it’s not as complex in flavor but much more refreshing!

What is Korean Banana Milk?

Korean banana milk, or banana uyu, is a popular South Korean flavored drink made famous by Binggrae, a famous Korean beverage and snack company. It was first introduced in 1974 and instantly became a hit after the government encouraged their citizens to drink more milk. And since bananas were considered a luxury at the time, banana milk became a favorite among the nation.

The bottle’s original shape was inspired by a traditional Korean jar although you can now find banana milk sold in small milk cartons.

BTS Jungkook’s Favorite Drink

I’m sure you’ve heard of BTS, Korea’s most popular export, and currently the world’s biggest band. BTS is so huge that they consistently manage to sell out big venues such as Wembley Stadium, Citi Field stadium, and the Rose Bowl Stadium (which holds 90,000 seats), to name a few.

Everything they touch seems to turn into gold, so you can imagine how happy Binggrae, Korea’s biggest distributor of banana milk, was when one of their members, Jungkook, shared his fondness for this fruity beverage.

His love for it is so well known that it inspired memes and drawings, and also caused sales to shoot up globally.

Where can I buy Korean Banana Milk?

Korean Banana milk can be found in most Korean supermarkets (such as H-Mart), some Korean bakeries, and big Chinese grocery stores may also carry it. You can also buy it online from Amazon or Grocery.com.

Ingredients for Banana Milk

• Banana: Medium size and as ripe as you can find. The riper the banana is, the sweeter the banana milk will be.
• Water: Water is used to thin out the consistency so the drink feels more like a drink than a smoothie.
• Milk: You can use whole milk, 2% or skim milk. To make it vegan, use unsweetened oat milk as it has less of an aftertaste. Oatly is by far my favorite brand as it tastes very close to regular milk (I eat cereal with it all the time).
• Sugar: Use granulated sugar if you want straight up sweetness, or use pure maple syrup or honey for sweetness and a hint of floral.
• Pure vanilla extract (optional): Adding 1/4 teaspoon of pure vanilla extract will infuse the banana milk with caramel and jasmine flavors.

Kitchen Tools Needed

1. Blender or immersion blender
2. Cup

How to Make Korean Banana Milk

1. Gather all of your kitchen tools and ingredients.
2. Peel the banana and put it in a blender along with the remaining ingredients.
3. Blend until smooth and serve.

Since bananas change color so quickly, it’s best to drink it as soon as it’s blended. You can keep it in the fridge to drink later but the color will become darker, the longer you leave it. The liquid may also begin to separate. so make sure to shake it well before drinking.

Other popular Asian drinks you may like:

• Iced matcha latte
• Bubble tea
• Royal milk tea
• Strawberry matcha smoothie

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

Korean Banana Milk – 바나나 우유

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★★★★★

5 from 2 reviews

A deliciously fruity and mildly sweet Korean banana milk recipe that’s perfect for breakfast or as a midafternoon snack.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: none
• Total Time: 5 minutes
• Yield: 1 drink
• Category: Drinks
• Method: Blender
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Units USM

• 1 ripe banana, peeled and chopped
• 1/3 cup water
• 3/4 cup milk or unsweetened oat milk
• 1 tablespoon sugar, pure maple syrup, or honey (optional, you don’t need it if the banana is very ripe)
• 1/4 teaspoon pure vanilla extract (optional)

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Instructions

1. Add the banana, milk, sugar, and vanilla extract to a blender, or cup, if you are using an immersion blender.
2. Blend until smooth.
3. Serve.

Notes

It’s best to drink homemade banana milk immediately as the color will change and lose its lovely pale yellow hue.

 

Nutrition

• Serving Size: 1 drink
• Calories: 237
• Sugar: 39.5g
• Sodium: 104.2mg
• Fat: 0.6g
• Saturated Fat: 0.3g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 51.7g
• Fiber: 3.1g
• Protein: 9.5g
• Cholesterol: 4.9mg

Keywords: snack, breakfast, smoothie

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Korean Banana Milk – 바나나 우유
Pickled Plum.

Making this mochi recipe at home is so easy that you won’t believe it until you make it! All you need is an immersion blender and a microwave to make these chewy Japanese rice cakes. 

I’m so happy to share this recipe with you today because I’m a huge fan of mochi!

Never in my life did I imagine I would be able to make mochi using a microwave. The only other time I saw it made from scratch was in Japan and let me tell you – it was not an easy process!

It was New Year’s Day and my whole family gathered at my uncle Nori and aunt Fumiko’s place for mochitsuki ((餅つき), which is a traditional mochi making ceremony to celebrate the arrival of the new year. The men were outside pounding freshly cooked mochigome (short grain sweet rice) using a large mortar called usu (碓), and a wooden mallet called  kine (杵), while the women stayed indoors, shaping the mochi into perfectly uniform balls

It was such a fun and interesting process watching one person pound the rice while the other was in charge of turning it. All the men took a turn pounding and turning the rice until it slowly turned into a chewy dough.

We made so much mochi that day that the entire living room floor, which was covered with bed sheets, was filled with rice cakes! My aunt packed a few mochis for everyone to take home that day, which my mother used to make ozoni the next.

It was an experience I’ll never forget because it brought me so close to my relatives and my Japanese roots.

What is Mochi?

Mochi is a Japanese rice cake made of Japonica glutinous rice, called mochigome (糯米), that’s been cooked and pounded into a sticky paste. Once pounded, the rice is molded into a ball, rectangle, or other shape. The texture is chewy and the flavor slightly sweet.

It can be served as a traditional Japanese confection called wagashi, stuffed with sweet red bean paste (called daifuku), with kinako (sweet soybean flour), stuffed with ice cream, added to soups, or brushed with a little soy sauce, toasted over a grill, and wrapped in seaweed (called isobemaki).

Mochi is a traditional Japanese food that’s served on New Year’s Day in ozoni and also used as a New Year decoration (kagami mochi) to represent good luck and good fortune.

In the springtime, mochi is dyed pink to represent the arrival of cherry blossoms, and is stuffed with anko (sweet red bean paste). This confection is called sakura mochi (sakura is the Japanese word for cherry blossom).

How to Pronounce Mochi

Where to Buy Mochigome

Mochigome is very easy to find.

You can find it in Japanese grocery stores and other Asian supermarkets. Just look for the words short grain sweet rice on the package.

You can also order mochigome on Amazon or other online supermarkets selling Asian food.

Where to Buy Mochi

If you don’t feel like making mochi from scratch but crave the chewiness (I’ve been there many times!), you can buy mochi in most Asian supermarkets and Japanese grocery stores.

You can also purchase different types of mochi such as rice cakes, daifuku, or mochi ice cream, on Amazon.

Ingredients for Mochi

• Mochigome rice: Mochigome rice is Japonica short grain sweet rice. Make sure you get the short grain kind as there are other types of glutinous rice such as Thai or Vietnamese sticky rice, which are longer and thinner.
• Water: It took me a while to figure out the right ratio of water to rice but it was worth the effort! 425ml is just the right amount to give the mochi a stretchy, chewy texture that’s not too dry or too loose.
• Potato starch: While Chinese cuisine often calls for cornstarch, you will find that potato starch is the preferred starch for Japanese cooking. I often swap one for the other since they are very similar so go ahead and use cornstarch if you cannot find potato starch or already have cornstarch in your pantry.

Tools Needed to Make Mochi in a Microwave

• Rice washing bowl (optional but very useful)
• Immersion blender
• Tall cup (I use the one that came with my immersion blender)
• Microwave safe container with a lid
• Baking sheet

How to Make Mochi

1. Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Alternatively, you can put the rice in a bowl and fill it halfway with rice. Rinse the rice in a swirling motion and drain most of the water. Refill the bowl again and repeat the rinsing motion. Drain and refill with water. Keep doing this until the water is clear and then drain the rice using a strainer.
2. Place the rice in a bowl with the water and let sit for 90 minutes.
3. Scoop half of the rice and water and place it in the immersion blender. Blend the rice and water for about 1 minute, until the mixture turns into liquid and looks like milk. Add the remaining rice and water and blend the same way.
4. Place a plastic or rubber spatula in a cup filled with room temperature water.
5. Pour the blended rice mixture in a microwave safe container and cover loosely with a lid. Microwave on high for 1 minute. Take the container out of the microwave and fold the mixture using the spatula. There won’t be much to fold at this point since the mixture will be more liquid than solid. Place the container and lid back in the microwave and microwave for another minute. Take the container out of the microwave and fold again. Repeat this step once more at 1 minute, and 3 more times at 30 seconds. The total microwave time will be 4 1/2 minutes.
6. Put the dough in a baking sheet covered with potato starch and sprinkle the dough with potato starch. Stretch the dough using your hands and let it cool down. Dust your hands with potato starch and grab a small palm size piece of mochi. Shape the mochi into a ball or any shape that you like and set it on the plate. Repeat this step until all the mochi has been used.
7. You can serve the mochi with kinako or stuff it with anko or your favorite filling.

How Long Does Mochi Last?

Mochi tastes best when it’s fresh because the texture is soft and chewy, which is what makes mochi so yummy and addictive. It shouldn’t be left at room temperature for more than one day since rice develops mold quickly and easily.

Can I refrigerate it?

Yes but I don’t recommend it. That’s because the texture will become hard and grainy and microwaving it would make it too soft. But if you do decide to refrigerate it, let the mochi sit on the counter until it reaches room temperature before eating so the texture gets a little softer.

In the freezer: 

Mochi keeps extremely well frozen! Wrap each mochi ball in plastic wrap and place them in an airtight storage container before freezing. When you want to use them, microwave for 45 seconds or a little longer and unwrap after. If you want to use mochi in a soup,  simply add the frozen ball in the soup since it doesn’t need to thaw.

How to Store Mochi

Mochi is best when it’s moist and chewy so always keep the rice cakes in an airtight storage container with a lid, or Ziploc bag, sealed. Or if you are freezing them, wrapped individually in plastic wrap and placed in a Ziploc bag, sealed.

How to Serve Mochi

There are so many different ways you can serve mochi – as a snack, dessert, appetizer, or side dish. Here are some of the more popular ways to serve mochi:

• Traditional Daifuku: Daifuku is a traditional Japanese confection which consists of mochi stuffed with anko (sweet red bean paste). Stretch the mochi that’s in your palm by gently pulling on each side to widen the surface. Scoop up a little anko and place it in the center of the mochi. Stretch the mochi a little more to widen the surface. Then fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.
• Strawberry Daifuku: Place a strawberry slice (or other fruit you like) in the center of the mochi you are holding in the palm of your hand and add a little anko or nutella. Stretch the mochi to widen the surface and fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.
• Kinako Mochi: Mix half kinako powder, half sugar, and a pinch of salt. Dip the mochi in water and dip it in the kinako, or serve the mochi sprinkled with kinako on top.
• Ozoni Soup: Click on this link to see the recipe.
• Zenzai: Add about 1 cup of anko and 1 1/4 cup of water to a pot and bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes. Add a pinch of salt, stir, and turn the heat off. Ladle the soup into bowls and add a piece of mochi to each bowl. Serve.

Did you like this ‘How to make mochi in a microwave’ tutorial? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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How to Make Mochi in a Microwave

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★★★★★

5 from 1 review

All you need is an immersion blender and a microwave to make these chewy Japanese mochi cakes!

• Author: Caroline Phelps
• Prep Time: 5 minutes + passive time
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12-14 pieces
• Category: snack
• Method: Microwave
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 450 grams mochigome rice (Japonica short grain sweet rice)
• 375 ml ml water
• Potato starch or cornstarch

Filling or topping (optional):

• Anko (sweet red bean paste) this is my homemade recipe, or you can buy it pre-made here
• Nutella
• Jam
• Kinako

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Instructions

1. Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Or put the rice in a bowl and fill it halfway with water. Rinse the rice in a swirling motion and drain most of the water. Repeat 5-6 times until the water runs clear and drain the rice through a strainer. Don’t use a strainer while rinsing the rice since the grains may fall through the holes.
2. Place the mochigome rice in a bowl and add the water. Let sit for 90 minutes. Don’t worry if it looks like the rice grains have absorbed most of the water, this is normal.
3. Transfer half of the rice and water in the immersion blender cup and blend until the rice grains have been pulverized into a milky liquid (don’t worry if it feel a little grainy to the touch). If you don’t have an immersion blender cup you can use any tall cup. Add the remaining rice and water to the cup and blend until smooth and milky. This step is very important so take your time blending everything!
4. Place a spatula in a bowl with room temperature water and set aside.
5. Transfer the mixture to a microwave safe bowl or plastic container and loosely cover with a lid.
6. Microwave on high for 1 minute and take the container out of the microwave. Fold the mixture with a plastic or rubber spatula or spoon and put the lid back on. There won’t be much to fold at this point since the mixture will be more liquid than solid. Microwave for 1 more minute and take the container out of the microwave again. Fold the mixture, put the lid back one and microwave for one last minute.
7. Fold the mixture with a spatula until the mochi looks glossy and put the lid back on. This time, microwave for 30 seconds. Repeat this step two more times for a total of 3 times. The total microwave time is 4 1/2 minutes (3 times at 1 minute, 3 times at 30 seconds).
8. Dust a baking sheet with plenty of potato starch (really cover it since mochi is super sticky!) and place the mochi dough on top. Sprinkle potato starch on top of the dough and stretch it across the baking sheet using your hands. Let the mochi cool for 2 minutes so the mixture is easier to handle.
9. Place a serving plate next to the baking sheet and dust it with potato starch.
10. Dust your hands  with potato starch – make sure you hands are dry when you do this! – and grab a small palm size ball of mochi. Pull and twist to separate it.
11. Shape it into a ball or any shape you like, and place it on the plate.
12. Grab another palm size ball of mochi and pull/twist to separate. Shape it into a ball or any shape you like, and place it on the plate. Repeat until all the mochi has been used.

How to serve mochi:

• With kinako: Mix 2 parts kinako, 1 part sugar, pinch of salt. To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.
• With anko filling (daifuku):
• Grab a small palm size ball of mochi and pull/twist to separate it. Stretch the mochi by gently pulling on each side to widen the surface. Scoop up a little anko and place it in the center of the mochi. Stretch the mochi a little more to widen the surface. Then fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.

Notes

HOW TO STORE MOCHI:

Mochi is best when it’s moist and chewy so always keep the rice cakes in an airtight storage container with a lid, or Ziploc bag, sealed.

FREEZING: Wrap the mochi balls individually in plastic wrap and placed them a Ziploc bag, sealed. They will keep for up to a month.

Nutrition

• Serving Size: 1 mochi
• Calories: 119
• Sugar: 0g
• Sodium: 38.2g
• Fat: 0.2g
• Saturated Fat: 0g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 26.3g
• Fiber: 0.9g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: wagashi, rice cakes, Japanese confection

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How to Make Mochi in a Microwave
Pickled Plum.

Different Types of Miso Paste

Kitchen Tools Needed for this Miso Soup

• Chef’s knife
• Small or medium pot
• Small strainer
• Ladle
• Serving bowls

Ingredients for Miso Soup

• Onion: A large white or yellow onion, preferably sweet. Don’t be afraid to use a lot since it adds a lovely flavor to the soup. And once the onion slices are boiled, they are so tender they almost melt in your mouth.
• Water: Four cups of water or four cups of dashi if you are making it from scratch using bonito flakes or kombu.
• Dashi granules: One tablespoon is enough to add plenty of depth of flavor to the soup.
• Miso paste: Use red miso paste if you like your miso soup very smoky and salty, white miso paste if you prefer a milder, gentler, and sweeter taste, and awase miso paste if you like it in between.
• Ichimi togarashi (optional):  Optional but a must for myself! I always add a sprinkle to infuse a little heat to my soup.

What to Serve with Miso Soup

For a traditional Japanese meal, serve with this soup with a bowl of steamed white rice and:

• Japanese Pickles (tsukemono)
• Okonomiyaki (Japanese pizza)
• Nasu Dengaku (Japanese broiled eggplant with sweet miso glaze)
• Baked Chicken Katsu
• Japanese White Cream Stew

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The Best Miso Soup

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★★★★★

5 from 22 reviews

This is a simple miso soup with sliced onions just like the way my Japanese mother makes it!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 1 large onion, thinly sliced
• 4 cups water
• 1 tablespoon dashi granules
• 3–4 tablespoons preferably awase miso paste, but white or red miso paste is also okay
• Ichimi togarashi (optional)

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Instructions

1. Put the sliced onions, water and dashi granule in a pot and bring to a boil. Lower the heat, cover and cook for 10-12 minutes, until the onions are tender.
2. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
3. Turn the heat off and serve. Sprinkle a little ichimi for heat.

Notes

This miso soup will keep for three days, refrigerated in an airtight container.

Nutrition

• Serving Size: 4
• Calories: 42
• Sugar: 1.7g
• Sodium: 23.4mg
• Fat: 0.8g
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 7.1g
• Fiber: 1.4g
• Protein: 2.1g
• Cholesterol: 0.3mg

Keywords: recipe, Japanese food, appetizer, side, miso shiru

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The Best Miso Soup (みそ汁)
Pickled Plum.

This spicy and smoky Korean Cucumber Salad Recipe is ready in 10 minutes and has a refreshing crunch, with a kick! Serve as a side (banchan) at your next Korean BBQ feast or backyard cookout.

A Simple and Spicy Cucumber Salad

There’s nothing better than placing a few simple and humble ingredients together and experiencing spectacular results when those ingredients meet. This Korean cucumber salad is just that… the remarkable product of what happens when you mix cucumbers, gochugaru, garlic and vinegar.

We might just call it delicious alchemy at its best – because the outcome is an explosion of spicy, tart, savory, slightly sweet and crunchy.

What is Korean Cucumber Salad?

In Korean, this cucumber salad is called oi muchim (오이무침). Now oi means ‘cucumber’ – and muchim translates to something akin to ‘seasoned’.

Therefore, a fairly close translation would simply be seasoned cucumber.

And with a down-to-earth name like that, it only makes sense that making it from scratch should be just as uncomplicated.

Spicy Korean Cucumber Salad Ingredients

• Kirby Cucumbers: Kirbys are small pickling cucumbers. They have a fantastic crunch. If you can’t find Kirby cucumbers at the store, an English cucumber would work as well. More on this in a second.
• Scallions / Green Onions: You only need one chopped green onion for this recipe. It imparts an oniony essence that is fresher and less intense than mature onions.
• White Distilled Vinegar: White vinegar has a sharp bite that delivers a real edge to the overall dish. If you like milder, sweeter flavors you could substitute rice vinegar instead.
• Soy Sauce: We’re not going for salty in this dish. Just a hint of savory and umami. So I’m only using about a teaspoon. Feel free to add more! Grab soy sauce on Amazon here.
• Garlic: A small clove of minced garlic adds an earthy taste and pungent aroma to this Korean salad.
• Salt and Sugar: Just a half teaspoon of each.
• Gochugaru: These are Korean red pepper flakes. And while there’s some inherent spice, gochugaru’s flavor is far more smoky and nuanced than regular chili powder or cayenne pepper.
• Sesame Seeds: A teaspoon of sesame seeds adds a subtle toasted nuttiness to this otherwise assertive cucumber salad. And they just happen to look nice as well!

How to Make Korean Cucumber Salad

You only need about 10 minutes to whip up this seasoned cucumber salad recipe. Ready, set… let’s cook!

1. First, slice two kirby cucumbers crosswise into pieces that are about ⅛ inch thick. Place those cucumber slices into a mixing bowl along with a chopped scallion.
2. Then in a separate small bowl, mix 1½ teaspoons white distilled vinegar with a teaspoon of soy sauce and a minced clove of garlic. In the same bowl, stir in a half teaspoon each of salt and sugar – and keep stirring until both have dissolved in the liquid.
3. Next, just pour the sauce over your scallions and cucumber slices.
4. Finally sprinkle about two teaspoons gochugaru (Korean red chili pepper flakes) and a teaspoon of sesame seeds over the top and mix well. You can pick up gochugaru on Amazon.

And that’s it! I told you it was easy Check out the step-by-step instructions in this video here.

Serve this simple Korean cucumber salad as a fiery snack on its own – or as a side dish for literally any meal.

And I’d be remiss if I didn’t mention that it makes the PERFECT banchan!

What is Banchan?

Banchan are the myriad small dishes that are set in the middle of the table during a Korean meal. They are meant to be shared amongst all the diners during the course of the meal – and, most times, if one is finished before the end of the meal, it is refilled.

You may know banchan as the Korean BBQ sides served at your favorite K-Town barbecue joint.

Small plates containing everything from cold bean sprouts in sesame oil (kongnamul muchim) to cucumber kimchi (oi kimchi) to spicy dried squid strips (ojingeochae bokkeum) and everything in between are served as banchan. Btw… check out my fiery cucumber kimchi recipe here.

In fact, sometimes my favorite part of the meal is the Korean side dishes that are served alongside the larger courses like japchae, galbi (beef ribs) and kimchijeon.

This spicy, tangy and savory Korean cucumber salad recipe would definitely go along with the other assertive side dishes served in Korean cuisine.

But it would also be a great dish to serve out in front of something like a simple, summery bowl of somen noodles.

You guessed it. There’s no wrong way to eat this delicious spicy cucumber salad!

What Cucumbers Should I Use for This Simple Cucumber Salad?

I’m using kirby cucumbers in this Korean cucumber salad. Those are the small, unwaxed cucumbers sold primarily for pickling.

And, when it comes to this delicious salad, these cute little bumpy cucumbers have an advantage over other cucumbers. The CRUNCH! It stands to reason that a cucumber that stands up to the rigors of pickling without becoming a limp mess would be outrageously crunchy in raw form as well.

Now, if you can’t find kirby cucumbers at your local grocery store, you could also use English cucumbers. They also have a thin skin (usually plastic wrapped at the grocery store) and a great crunch. Persian cucumbers would also work in a pinch.

How to Store Leftovers

If you use kirby cucumbers or English cucumbers in this Korean cucumber salad, you can probably store leftovers in your fridge for 4-5 days – and still indulge in a perfectly crunchy salad! Just make sure to store in an airtight food storage container.

Take This Korean Cucumber Salad to Your Next Cookout

I love heading to backyard BBQs and cookouts in the park with family and friends. There’s just something so wonderful about feasting under a clear, blue sky.

Well, this crunchy and spicy cucumber salad is always a hit when I bring it along with me. The assertive flavor and cooling effect of the cucumbers is the perfect counterpoint to all the grilled classics.

Now, tell me about you! What’s your favorite side dish at a cookout in the park? How about your favorite banchan at the Korean BBQ restaurant? Sound off! I’d love to hear about it in the comments

And, hey, happy cooking!

Other delicious cucumber recipes:

• Easy Cucumber Kimchi
• Cucumber Water
• Smacked Cucumber With Chili Oil
• Creamy Cucumber Tomato Salad

Plus a few more easy Korean recipes:

• Tteokbokki – Spicy Korean Rice Cakes
• Korean Sticky Chicken
• Vegan Jajangmyeon – Korean Noodles With Black Bean Sauce
• Doenjang Jjigae – Korean Soybean Paste Stew

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

Korean Cucumber Salad

Print Recipe

★★★★★

5 from 10 reviews

This Korean cucumber salad is an explosion of spicy, tart, savory, slightly sweet and crunchy!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: makes about 1.5 cups
• Category: Salad
• Method: Mixed
• Cuisine: Korean

Ingredients

• 2 Kirby cucumbers, sliced into 1/8-inch thick pieces
• 1 scallion, chopped
• 1 1/2 teaspoon white distilled vinegar
• 1 teaspoon soy sauce
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 teaspoons Korean red chili pepper flakes (gochugaru)
• 1 teaspoon sesame seeds

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Instructions

1. Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.
2. In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
3. Pour the sauce over the cucumber slices and scallions and toss.
4. Sprinkle chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

Notes

This spicy Korean cucumber salad will keep refrigerated for up to 5 days in an airtight storage container.

Nutrition

• Serving Size: 1 serving
• Calories: 32
• Sugar: 2.3g
• Sodium: 729.8mg
• Fat: 1.2g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 4.7g
• Fiber: 1.2g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: spicy, crunchy, vegan, vegetarian, banchan

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Korean Cucumber Salad
Pickled Plum.

Make this iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce!

Sometimes I get really homesick about Japan.

Between the years I spent living in Japan – and since my mother now lives in Fukuoka (and my brother and cousins in Tokyo) – there is a real hold the land of the rising sun has on me.

I’ve been watching a few Japanese series (Midnight Diner and Terrace House) on Netflix recently in hopes of loosening that yearning – but the main effect those shows are having is making me super hungry! When I’m missing family, the first thing I start to crave is the foods I associate with them (plus, those shows aren’t light on the food references!).

This Japanese Carrot Ginger Salad Dressing recipe may be an Americanized version of the original (which has no carrots, uses less sugar and more ginger) but since I grew up on this side of the pond, speaks to me the same as if I was eating the real thing in Japan.

This is the ubiquitous restaurant style ginger and carrot dressing you get on your starter salad at your local Japanese steakhouse and sushi restaurant. It’s delicious, super easy to make and, if you’re like me, it’s a comforting reminder of home.

Better than the Restaurant Version

The ultimate best thing about this Japanese Carrot Ginger Salad Dressing (aside from the incredible taste) is how simple it is to whip up using just a few common ingredients. A couple of carrots, a small onion and organic canola oil all form the base of this restaurant style dressing.

Then, this delicious salad topper gets a savory undertone from soy sauce. That zing… well, that’s from the rice vinegar and fresh ginger!

If you’ve been to a Japanese restaurant in the US or Canada, chances are excellent that you’ve had a variation of this carrot ginger dressing.  It’s so cool that, when combined, pantry ingredients this common can have such a universally recognizable flavor!

Ingredients for Japanese Carrot Ginger Salad Dressing

• Carrots: I’m using 7 ounces of carrots which comes to about 200 grams. Since everything will be blended the carrot can be roughly chopped here.
• Onion: A yellow sweet onion is best for this recipe but you can also use a regular yellow or white onion. I’m using 4 ounces which is about 110 grams.
• Ginger: You can use more than 2 tablespoons of ginger if you like your dressing to have some heat. Two tablespoons, which is what I’m using, is just enough to infuse it with ginger flavor without feeling any tingling on the tongue.
• Sugar: Granulated sugar is preferred but you can use brown as well. One tablespoon is all you need.
• Soy Sauce: 1/4 cup to add umami and earthiness to the dressing.
• Rice Vinegar: That’s the famous zing you taste in the dressing. Plain rice vinegar is recommended. If you have seasoned rice vinegar only, I suggest omitting the sugar for this recipe.
• Salt: I use kosher salt which has bigger granules. If you are using regular salt, start with 1/4 teaspoon, do a taste test, and work your way up if needed.
• Oil: Any neutral oil will do here. You can use organic canola oil, vegetable oil, grapeseed oil, corn oil.

How To Make Japanese Carrot Ginger Salad Dressing

You will need a blender to make this salad dressing.

1. Add all the ingredients, except for the oil, in the blender and press start. Blend until the texture is smooth.
2. While keeping the blender on, slowly add the oil so that it emulsifies (blends) with the other ingredients. It’s important to do it slowly otherwise the oil can separate and ruin the dressing, so take your time for this step!
3. Do a taste test and if you think it needs adjusting, add a little more sugar or salt.

And that’s it, you’ve just made the iconic Japanese salad dressing in your own kitchen!

What to Serve with Japanese Carrot Ginger Salad Dressing

Serving this dressing over a bed of crispy iceberg lettuce is by far my favorite combination. However, you can use romaine lettuce or endives as well, or any other type of crunchy greens to enjoy this lovely dressing.

A side salad is usually served as part of a sushi meal here in the US but there are many other meal combinations where you can serve green leaves and carrot ginger dressing. Some of my favorites are:

• Japanese fried rice (yakimeshi)
• Japanese curry rice
• Honey sriracha oven baked salmon
• Singapore chow mei fun
• Vegan jajangmyeon 

Did you like this Japanese Carrot Ginger Salad Dressing Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Japanese Carrot Ginger Salad Dressing (Restaurant-Style)

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★★★★★

4.9 from 99 reviews

This iconic and delicious Japanese Carrot Ginger Salad Dressing Recipe will transport your taste buds to Shibuya! Ready in 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: none
• Total Time: 10 minutes
• Yield: about 2 cups
• Category: Dressings
• Method: Blender
• Cuisine: Japanese

Ingredients

• 7 ounces carrots (peeled and chopped )
• 4 ounces onion (peeled and finely chopped)
• 2 tablespoons ginger (peeled and finely chopped)
• 1 tablespoon granulated sugar
• 1/4 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 teaspoon salt
• 3/4 cup organic canola or vegetable oil

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Instructions

1. Put all the ingredients except for the canola oil in a blender and blend until smooth.
2. Slowly add the oil and blend until the mixture has emulsified.
3. Serve with iceberg lettuce, tomatoes, onions, cucumber.

Notes

This dressing will keep in the fridge for up to 2 week.

You can use olive oil but the flavor will be slightly different since it’s not a neutral oil like canola or vegetable. It will still be good though!

This Japanese Restaurant Style Ginger Dressing Recipe makes about 2 cups.

Nutrition

• Serving Size: 1/4 cup
• Calories: 212
• Sugar: 3.7 g
• Sodium: 372.6 mg
• Fat: 20.5 g
• Saturated Fat: 1.5 g
• Carbohydrates: 6.3 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg

Keywords: recipe, salad dressing, vinaigrette, carrot ginger dressing, condiment, vegan, vegetarian

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Japanese Carrot Ginger Salad Dressing (Restaurant-Style)
Pickled Plum.

Get ready to sink your teeth into the best Slow Cooker Pinto Beans Recipe! Slow cooked perfection!

My Japanese mother LOVES making beans.

You see, I grew up in Quebec, where the cold winds blow for a disproportionately long time each year. And my mom took breaks from crafting perfect onigiri and making dashi from scratch to cook North American dishes as well.

Yep, she loved to whip up comfort food classics for my brother and me, like the best tuna salad sandwich (ever) and – my favorite: rustic ham and beans. I wanted to see if I could make a pinto beans recipe in the slow cooker that might approximate my mother’s ham and beans, while keeping it entirely vegetarian. 

The result is a simple slow cooker pinto beans recipe that’s hearty and comforting. The flavors are quite subtle so I suggest doing a taste test once the beans are cooked and seasoning it to your own liking. 

These days, making pinto beans in a crock pot is totally my thing!

What are Pinto Beans?

Pinto beans are the most popular bean in the United States and portions of Mexico!

Yep, aside from being commonly used in stews and chili, pinto beans are also the legumes used to make refried beans – the ubiquitous mashed Mexican beans that are served alongside rice and tortillas at your favorite Mexican restaurant.

These speckled brown beans are hearty, nutrient dense (more on that in a sec) – and the absolute perfect choice for this easy slow cooker pinto beans recipe.

Do you have to soak beans before cooking them?

Now, full disclosure: I’ve usually subscribed to the overnight-soak school of thought. While not scientific by any means, I’ve found that soaking overnight sits right in the sweet spot between long enough and not too long. It seems to improve their texture and make them more palatable.

However, there are a few general thoughts on soaking beans that I’ll share with you here. Your mileage may vary.

• The Overnight Soak: Rinse your dry pinto beans and place in a large bowl. Cover beans with water (2-3 inches of water above the top of the beans). You can add a bit of kosher salt if you’d like. I usually don’t. Soak between 6-12 hours, rinse and cook.
• The Quick Soak: Rinse your pinto beans and place in a pot on the stovetop. Cover with water – and bring to a boil. Then turn off the heat and let your beans soak in the hot water for about an hour-and-a-half. Rinse again and cook.
• The No Soak: Did you know your beans don’t actually require a soak to cook up? It’s true. You can rinse and cook straight away. Typically, they will require a longer cooking time to achieve doneness. And, in the past, I’ve found beans that weren’t soaked to be slightly course in the texture department.

All of these methods are fine for preparing pinto beans for the slow cooker.

I still say, if you’re on the fence, nail-biting and wondering how do you make the BEST beans – give them a soak!

How to cook pinto beans

While a simmering pot of pinto beans on the stove top is a wonderful thing in the sights-and-smells department, for this slow cooker pinto beans recipe I went with the crock-pot. Using the slow cooker gave the flavors time to fully develop and infuse all of that savory goodness to the center of the pinto beans.

• After the overnight soak and final rinse, place your pinto beans into the slow cooker.
• In a large pan over medium high heat, add a couple tablespoons of extra virgin olive oil and cook 4 cloves of minced garlic, a finely chopped onion and 4 chopped celery stalks for about 6-7 minutes.
• Once the veggies are done, add them to the pinto beans in the slow cooker along with smoked paprika, chili powder and dried thyme.
• Toss in 2 bay leaves (remove these just before serving), a pinch of coarse sea salt and cover the whole thing with 4 cups of water.

Easy right!? And now just let the slow cooker do its thing.

How long does it take to cook pinto beans in a slow cooker?

Since I used a simple slow cooker, there was really only a high and low setting. I tried it both ways just to see if there would be a difference in taste or texture with the final dish.

• On low it took about 6-7 hours for the pinto beans to be perfectly cooked. Great for those times you just want to set it and forget it.
• On high, 4 hours seemed to be the sweet spot for cooking pinto beans with more intense heat.

Long story short: everything turned out well with both settings. The setting you use will really come down to how quickly you want to eat dinner!

Are these slow cooker pinto beans vegetarian?

Yes!

Actually, this thick and savory pinto beans recipe is completely vegan.

I was worried that the omission of meat or broth might result in washed out flavors – but that worry was for nothing! The garlic, onion and celery that I used as aromatics worked in tandem with the bold smoked paprika, chili powder and thyme to build layers of satisfying almost smoky flavor.

This easy to make vegan pinto beans recipe has quickly become one of my all time favorite bean recipes.

What can replace pinto beans?

I find that pinto beans are perfect for this slow cooker recipe. So pinto beans are my ultimate recommendation, hands down. However, in a pinch you could substitute other beans that display general similarities.

• Borlotti beans (also known as cranberry beans or Roman beans) have a very similar appearance to pinto beans. Great in soups and stews, these beans are used primarily in Mediterranean cuisine.
• Red kidney beans are a decent substitute for pinto beans in that their inner texture is similar. However, a word of warning: the skin on kidney beans is tougher than that of the pinto bean. That may influence the texture of the overall dish.
• Anasazi beans (also called Aztec beans) are in the same family as pinto beans – and are used in many Latin American dishes. While this ancient bean is a decent alternative to pinto beans, keep in mind that it cooks much more quickly.

Even though these are a few great alternatives to use in a pinch, I’d still say, when it comes to this yummy slow cooker pinto beans recipe, head to the store and grab pintos if you can!

What to serve with slow cooker pinto beans

Serve these hearty beans as part of a warming winter feast – or as a mid-summer BBQ side dish at the cookout. They’re super versatile! They work with anything from these vegetarian stuffed peppers to baked potato chips with paprika and salt to… well, pretty much anything. You get the idea

Bon appétit! 

And here are a few other delicious bean recipes:

• 15-Minute Three Bean Salad
• Coconut Milk Rice and Beans
• Hearty Tuscan Soup
• Bean Stew With Tomatoes and Thyme
• Vegan Jajangmyeon – Korean Noodles With Black Bean Sauce

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

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Slow Cooker Pinto Beans

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★★★★★

4.9 from 16 reviews

Savory like a traditional pork and beans recipe, this Slow Cooker Pinto Beans recipe is 100% vegan!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hr 10 min
• Yield: 8-10
• Category: Vegan
• Method: Slow Cooker / Crock Pot
• Cuisine: American

Ingredients

• 1 pound, dry pinto beans
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 4 celery stalks, chopped
• 1 1/2 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 cups water, chicken or vegetable broth
• 2 teaspoons coarse sea salt

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Instructions

1. Rinse the pinto beans and soak in cold water overnight.
2. Drain the beans, rinse and drain again and add them to the slow cooker.
3. In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.
4. Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
5. Remove the bay leaves and serve.

Notes

You can store leftovers of this slow cooker pinto beans recipe in the fridge for 3-4 days.

Nutrition

• Serving Size: 1/2 cup cooked beans
• Calories: 237
• Sugar: 1.9 g
• Sodium: 166.2 mg
• Fat: 4.3 g
• Saturated Fat: 0.7 g
• Carbohydrates: 37.7 g
• Fiber: 9.4 g
• Protein: 12.5 g
• Cholesterol: 0 mg

Keywords: vegan, vegetarian, slow cooker, crock pot, pinto beans

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Slow Cooker Pinto Beans
Pickled Plum.

If you are a fan of Japanese desserts then you are most likely a fan of red bean paste! Used in East Asian cuisines, red bean paste, or anko (餡子) has a sweet flavor similar to sweet potatoes and a chewy, almost creamy texture. Only two ingredients are needed to make red bean paste – sugar and adzuki beans. This is an easy recipe for tsubushian anko.

What Is Red Bean Paste?

Red bean paste, called anko (餡子) in Japanese,  is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. It’s often used in Chinese, Korean and Japanese cooking, primarily in confections such as dango and dorayaki, and sometimes in soups (red bean soup called zenzai).

Types of Red Bean Paste

There are many different types of red bean paste available but the most popular ones in Japan are:

• Tsubuan (粒餡) – whole adzuki beans boiled with sugar and left as they are.
• Tsubushian (粒あん) – boiled adzuki beans that have been mashed with the skin on.
• Koshian (漉し餡) – boiled adzuki beans that have been passed through a sieve to remove the skin.
• Sarashian (晒し餡) – dried adzuki beans that have been reconstituted with water.
• Ogura-an (小倉餡) –  a mixture of koshian and tsubuan paste.

Ingredients for Red Bean Paste

• Adzuki beans (荅): We will be using about 100 grams for this recipe.
• Sugar: Plain granulated white sugar.
• Water: 4 cups to boil the sugar and adzuki beans.
• Salt: Just a pinch to balance the sweetness and nuttiness of the paste.

Are adzuki beans and kidney beans the same?

No. Azuki beans, also spelled azuki or aduki, are about half the size of kidney beans. They are higher in calories than kidney beans, but also contain more protein and fiber. Adzuki beans originate from China whereas kidney beans are native to Central America and Mexico.

What does anko taste like?

Like bean jam. Anko has a thick, mushy texture and can be used as a spread just like jam. The taste is quite sweet but not like your typical cookie or cake. It’s more complex because the nutty flavor of adzuki beans is so powerful it gives the paste an earthy taste on top of the sweetness.

How To Make Red Bean Paste

For this anko recipe, I’m using the tsubushian technique of boiling the beans and mashing them with the skin on. The texture isn’t as smooth as mashing them through a sieve but it’s just as delicious and pleasant to the palate.

1. Soak the beans. I recommend doing it overnight or for 6-8 hours.
2. Rinse and drain the adzuki beans. Then transfer them to a pot along with 4 cups of water.
3. Simmer the beans. It will take approximately 1 hour for the beans to get soft.
4. Add the sugar and salt. Keep stirring as you add the sugar and salt until a paste begins to form.
5. Place anko in a bow and let cool. Serve and enjoy!

How To Serve Red Bean Paste

There are several ways to serve red bean paste in Japan.

Red bean paste can be used:

• As a topping for green tea flavored shaved ice, anmitsu (jelly, fruit and ice cream dessert) and dango (rice dumplings).
• As a filling for mochi (rice cakes), dorayaki, manju (steamed cakes), and daifuku (strawberry wrapped in anko and mochi).
• In yokan (red bean jelly),  green tea popsicles and ice creams.
• As a spread for toast (ogura toast)
• In zenzai which is a traditional Japanese dessert soup.

Where to Buy Adzuki Beans

Finding adzuki beans is fairly easy. You can buy them at Whole Foods (in the bulk section) or at your local grocery store. Look for Bob’s Red Mill as they sell bags of them. And there is always Amazon if all else fails!

Storing adzuki beans

Store the beans the same way you would others – in an airtight container, away from sunlight, and in a cool, dry place like your pantry.

How Long Does Red Bean Paste Last?

For about 2-3 weeks in the fridge in an air tight storage container. You will be able to tell when it begins to spoil as the color will get darker and the smell becomes more prominent.

You can also freeze anko in an air tight storage container and it should keep for 2-3 months.

Other yummy popular Japanese desserts:

• Matcha ice cream
• Fluffy Japanese cheesecake
• Japanese style pumpkin pudding
• Matcha blueberry roll cake
• Coffee jelly
• Dorayaki

Did you like this Sweet Red Bean Paste (Anko) Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Sweet Red Bean Paste (Anko) – 餡子

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★★★★★

5 from 2 reviews

A traditional Japanese sweet red bean paste made with azuki beans.

• Author: Caroline Phelps
• Prep Time: 5 minute
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: about 1 cup
• Category: Dessert
• Method: Boiling
• Cuisine: Japanese

Ingredients

• 1/2 cup azuki beans (about 105 grams)
• 4 cups water
• 2/3 cup granulated sugar
• 1/8 teaspoon kosher salt (optional)

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Instructions

1. Soak azuki beans for 6-8 hours or overnight. Rinse under cold water and drain.
2. Add beans to a pot along with 4 cups of water and bring to a boil.
   Lower heat to a simmer, cover and cook for 1 hour or until beans are soft enough that you can easily squash them between your fingers.
3. Drain well and return beans to the pot.
4. Add sugar and salt and turn the heat on to medium high. Stir constantly for 7-10 minutes and occasionally mash the beans against the side of the pot until the mixture turns into a paste.
5. Turn the heat off and transfer the paste into a bowl. Cool to room temperature before using.

Notes

You can reduce the amount of sugar by up to 1/4 cup if you prefer a paste that’s less sweet.

Nutrition

• Serving Size: 1/4 cup
• Calories: 215
• Sugar: 33.3 g
• Sodium: 74.3 mg
• Fat: 0.1 g
• Saturated Fat: 0.1 g
• Carbohydrates: 49.9 g
• Fiber: 3.3 g
• Protein: 5.2 g
• Cholesterol: 0 mg

Keywords: recipe, azuki bean, vegetarian, vegan, snack, sweets

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Sweet Red Bean Paste (Anko) – 餡子
Pickled Plum.

Say hello to your favorite Japanese condiment! This easy to make Tonkatsu Sauce Recipe is delectable with everything from Japanese breaded katsu cutlets to croquettes; even sandwiches! Tart, savory and sweet, this Tonkatsu Sauce (とんかつソース) only requires 4 pantry ingredients and under 2 minutes from start to finish!

What is Tonkatsu Sauce?

Tonkatsu sauce – とんかつソース – (sometimes also referred to as katsu sauce) is a sweet and tangy Japanese condiment used for dipping or as a sauce for sandwiches. It’s made using a mixture of fruits and vegetables such as tomatoes, celery, carrots, apples, and prunes, a variety of spices, and condiments such as soy sauce and vinegar.

The word tonkatsu actually means pork cutlet so the literal translation for tonkatsu sauce is pork cutlet sauce. You might have seen it sold in Asian stores next to the ketchup or barbecue sauce. The Bulldog brand is by far the most popular tonkatsu sauce and is sold in three different flavors – Worcestershire (a spicier version), semi-sweet, and classic. 

It’s been around since 1902, right around the time when western food was becoming popular in Japanese homes. The sauce was developed to accommodate the Japanese palate and was used on western dishes such as cutlets and other fried foods.

Tonkatsu sauce can also be referred to as Japanese barbecue sauce. Parts of the flavor profile you might associate with a good Western style BBQ sauce are represented in this iconic Japanese sauce.

Ingredients for Tonkatsu Sauce

Scroll all the way down for the full recipe.

• Ketchup: One of the two main ingredients for this sauce. Ketchup adds a tangy sweetness that can only be found in tomato based products.
• Worcestershire Sauce: Usually, Worcestershire is used sparingly because of its strong flavor. But when it comes to making tonkatsu sauce, as much as 1/4 cup is used. So you can expect plenty of smokiness!
• Sugar: Just a teaspoon to adjust the sweetness of the sauce.
• Soy Sauce: A couple of teaspoons for saltiness.

Adjusting the Flavors

The recipe I create is to mimic the taste of Bulldog’s classic tonkatsu sauce as close as possible. If you prefer something spicier, adjust the sauce by adding a little more Worcestershire sauce. You could even mince a couple of Thai chilis and add them to the sauce.

If you prefer it sweeter, add more ketchup and a sprinkle of sugar. You could also substitute honey for sugar.

How to Make Tonkatsu Sauce

1. Whisk all the ingredients in a bowl and serve.

No, really, it’s that easy!

Make it Vegan

Since Worcestershire sauce contains anchovies, this is not something to offer to your vegan friends. However, you can make a plant based version of this sauce. To make 1/4 cup of vegan Worcestershire sauce you will need:

• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1/2 tablespoon brown sugar
• 1 teaspoon yellow mustard
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• Pinch of salt
• Pinch of allspice

Mix all the ingredients in a bowl and transfer the sauce to a bottle. Leave it in the fridge until you are ready to use it.

How to Store Tonkatsu Sauce

Tonkatsu sauce should be stored in the fridge in an airtight container. It should last for several months.

Types of Japanese Sauces

Tonkatsu sauce is part of a triumvirate of Japanese style sauces, unsurprisingly called ‘sauce’ (ソース) – [pronounced so-su].

An easy way to think about sauce is that it’s kinda like a Japanese Worcestershire sauce.

These contrasting, yet similar types of Japanese sauce are differentiated primarily by viscosity and intended use.

• Usuta Sauce (ウスターソース) is a thinner and more watery version.
• Chuno Sauce (中濃ソース) is more of a split-the-difference type of sauce from a viscosity standpoint. Think of it as medium-thick.
• Tonkatsu sauce tends to be the thickest of the variations. It has the perfect density to go along with deep fried and breaded dishes.

Now – aside from the sauce thickness, there are different recipes for Japanese sauce that are intended to accompany dishes as varied as takoyaki, okonomiyaki, yakisoba and katsu.

While the tastes of these sauces (and their intended uses) may be slightly different, many of the base ingredients are the same. Therefore, it is absolutely OK to substitute one for another in a pinch.

In fact, I have used this homemade four-ingredient tonkatsu sauce many times when I’m making a simple yakisoba – or an okonomiyaki style omelet – at home. Although not the technically correct sauce, it gets the job done – and tastes delicious in the process!

What to Serve with Tonkatsu Sauce

Now, there are a few no-brainers when it comes to pairing this sauce with a dish. The historically intended use is with Japanese breaded pork cutlets.

But, like I said, it’s totally possible here to think more in terms of all-purpose.

It would go super well with these as well:

• Vegan Baked, Breaded Tofu Chicken
• Baked Chicken Katsu Recipe
• Ham and Cheese Fried Tofu Pockets
• Japanese Fried Chicken
• Beef and Potato Croquettes – Korokke
• Tofu Edamame Fish Cakes
• Thai Fish Sticks

Obviously, that’s just a few off the cuff ideas on dishes I think would pair well with this yummy Japanese sauce.

But, the fact of the matter is: it’s pretty much good with everything!

When asking yourself if you’re about to dig into a dish that might be better with tonkatsu sauce, you may find this question helpful: Would this be good with barbecue sauce or ketchup?

If the answer is yes on either count, then you know it’s gonna be good with this dead-simple tonkatsu sauce recipe! That means everything from eggs to sandwiches to burgers and fries (and all stops in between) are totally candidates for a little drizzle of this homemade Japanese sauce on top.

In reality, tonkatsu sauce isn’t just a great ketchup substitute. You can feel free to use this sauce as a tasty alternative to okonomiyaki sauce, takoyaki sauce and yakisoba sauce in a pinch.

Confession: I’ve even spread a thin layer of tonkatsu sauce on top of buttered toast.

And, was it delicious?

Heck YES!

Other simple, delicious homemade sauce recipes:

• General Tso Sauce (3 Different Ways)
• Tartar Sauce: Japanese and Traditional American Versions
• Nuoc Cham (Vietnamese Dipping Sauce)
• Homemade Hoisin Sauce
• Thai Peanut Sauce

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

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Easy Tonkatsu Sauce とんかつソース (Only 4 Ingredients!)

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★★★★★

5 from 11 reviews

A classic sweet and smoky Japanese sauce ready in 5 minutes.

• Author: Caroline Phelps
• Prep Time: 3 minutes
• Total Time: 2 minutes
• Yield: makes about 1/2 cup tonkatsu sauce
• Category: Sauce
• Cuisine: Japanese

Ingredients

• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon granulated sugar
• 2 teaspoons soy sauce

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Instructions

1. Mix all the ingredients in a bowl and serve.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 40
• Sugar: 6.9 g
• Sodium: 399.3 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 9.7 g
• Fiber: 0 g
• Protein: 0.2 g
• Cholesterol: 0 mg

Keywords: recipe, sauces, lacto-ovo vegetarian, pescatarian

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Quick and Easy Tonkatsu Sauce (とんかつソース)
Pickled Plum.

Ramen eggs are so easy to make! Their savory taste and creamy interior can transform a simple bowl of ramen noodles into something much more luxurious. It’s one of Japan’s most popular ramen toppings (also delicious on its own!) and can be made in your kitchen with just 5 ingredients! 

I think you’ll agree with me that there’s typically a bit of a difference between the ramen we get at our favorite ramen shops and the ramen we whip up for ourselves at home.

One is a well composed medley of perfect broth, noodles and accompaniments. And the other can tend to me more, shall we say, rudimentary?

But the truth is, there doesn’t have to be a massive gap in quality!

Today’s post is all about one of the most simple, yet substantial, additions you can create in your own kitchen to ramp up your homemade ramen – the famous and insanely delicious ramen egg. 

What is a Ramen Egg?

Ramen egg, called ajitsuke tamago in Japanese (which literally means “seasoned egg”), or simply soy egg (shoyu tamago in Japanese), are boiled eggs marinated in a combination of soy sauce, mirin or sugar, and sometimes sake. The eggs are commonly sliced in half and inserted into steaming bowls of ramen just prior to serving. They can be served soft, medium, or hard boiled.

Although delicious in ramen, they can also be eaten on their own as a snack or side.

Ingredients for Ramen Egg (Ajitsuke Tamago)

• Eggs: Large eggs, preferably pasture raised as they taste so much better! I get mine at Whole Foods.
• Soy Sauce: Use a brand of soy sauce you really like since this is going to be the main flavoring of your Japanese marinated eggs. I personally love the Yamasa brand.
• Mirin: Mirin adds sweetness to help balance the savory, earthy, and umami flavors of the soy sauce.
• Sake: Sake adds fruitiness and nuttiness to the eggs.
• Ground Black Pepper: Totally optional but so good! If you love a little heat with your food, you will love the addition of ground black pepper here.

Variations

Mirin Alternative: Use 1 tablespoon granulated sugar instead of 2 tablespoons mirin.

Gluten-Free Ramen Egg: Use liquid amino instead of soy sauce. You can try with tamari as well but I find that liquid amino tastes much closer to soy sauce. Also, look at the ingredients list in mirin to make sure it doesn’t contain hydrolyzed vegetable protein (which contains gluten).

Low-Sodium Ramen Egg: Instead of using 3 tablespoons soy sauce, use 1 tablespoon soy sauce and 2 tablespoons water. Or try using the Less Sodium Soy Sauce by Kikkoman.

How to Make Ramen Egg (Ajitsuke Tamago)

1. Boil the eggs to your desired consistency. For tips on how to boil egg to perfection, every single time, scroll down for more details. I personally like my soy sauce egg to be somewhere between soft and medium boiled.
2. When the eggs are boiled, shock them in a bath of ice cold water immediately. Let them cool for a few minutes.
3. Meanwhile, mix the soy sauce, mirin, sake, and ground black pepper in a bowl.
4. Peel the eggs and place them in a storage bag or container. Pour the sauce over and let some of the air out of the bag before sealing it. If you are using a container, close it with a lid.
5. Refrigerate shoyu eggs for at least 2 to 4, turning the eggs over every 30 minutes or so, so all the sides marinate evenly. Marinate up to 2 days (the longer you marinate them, the stronger the taste will be).

How to Boil Eggs to Perfection Every Single Time

Boiling eggs can seem like such an enigma – because there are a ton of methods out there.

And, while techniques can vary significantly, many of them will have you arriving at the exact same place in terms of doneness and yolk consistency.

If you have a method you swear by, stick to it!

Otherwise, get yourself an egg cooker. Seriously. It’s the best invention ever.

I used to boil eggs on the stove top with decent amount of success. Then one day I bought an egg cooker for my mother-in-law as a Christmas present and she couldn’t stop raving about it. So I eventually got one for myself, and she wasn’t kidding – my eggs were the most perfect eggs I had ever made. I can even make poached eggs in my little egg cooker and they come out perfectly runny.

But if you prefer the boiling method, I have a really detailed tutorial you can follow here.

If you don’t have time to read the tutorial, I’ve found that this works best for me:

• Bring a pot of water to a roiling boil and then turn it completely off as you add your eggs to the water.
• Place a lid on the pot and wait for 6-7 minutes.
• Then take the eggs out and place directly into an ice bath – which stops the cooking process. In a pinch you can also run them under cold water.
• Take the shell off and place into the marinade.

Overall, the result is a ramen egg that holds up when I stick it in hot soup.  You see, an overdone yolk is chalky. And an underdone yolk will disappear as soon as it hits the soup.

I’m totally aiming for the middle ground: an egg yolk that holds up, yet still delivers on the soft, creaminess I’m craving.

Ramen Toppings

Aside from the ubiquitous ramen egg, you can dress up your own homemade ramen creations with easy-to-make accompaniments.

How about a little curry paste for added flavor?

Baby spinach wilts quickly and adds a verdant pop to both instant and homemade ramen noodles.

Or, you could go Hokkaido style and add corn and a pat of butter. Yes, butter!

Basically, when it comes to making your own ramen creations at home a little more well rounded, you can add anything your heart desires! No limits.

Easy Ramen Recipes to Pair with Ramen Egg:

• Miso Ramen – ミソ ラーメン
• Shoyu Ramen (Soy Sauce Base)
• Shio Ramen

Ramen Side Dishes:

• Mushroom cabbage dumplings
• Takoyaki
• Kaisou salada (seaweed salad)
• Edamame with soy and sesame sauce
• Japanese fried rice (yakimeshi)

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

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Ramen Egg – Ajitsuke Tamago

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★★★★★

5 from 2 reviews

Ramen egg makes the perfect topping for a hot bowl of ramen!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes + marinating
• Yield: 4-6 eggs
• Category: Side
• Method: Marinating
• Cuisine: Japanese

Ingredients

• 4–6 large eggs

Marinade:

• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon cooking sake
• pinch ground black pepper

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Instructions

1. Bring a pot of water to boil and turn the heat off. Carefully add the eggs, cover and let sit for 6-7 minutes until they are soft to medium boil in consistency. If you are using an egg cooker, use the cup the egg cooker comes with and fill it with water up to the medium boil line, or just under for a softer consistency. Put the lid on and start steaming.
2. Meanwhile, add the ingredients for the marinade in a bowl and stir. Set aside.
3. Once the eggs are cooked, submerge them in a bowl with ice cold water. Let sit for 5 minutes and peel.
4. Place the eggs in a Ziploc bag or other sealable container, pour the marinade over and seal. Rotate the eggs every 30 minutes or so, for 2-4 hours. You can let them marinate for up to 2 days for a stronger taste.
5. Slice in half and serve with ramen or rice.

Notes

Keep the egg refrigerated in a storage container. They will keep for up to 1 week.

Nutrition

• Serving Size:
• Calories: 82
• Sugar: 0.3 g
• Sodium: 81.9 mg
• Fat: 4.8 g
• Saturated Fat: 1.6 g
• Carbohydrates: 0.9 g
• Fiber: 0 g
• Protein: 6.3 g
• Cholesterol: 186 mg

Keywords: recipe, topping, Japanese, ajitsuke tamago, ajitama

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Ramen Egg (Ajitsuke Tamago – 味付け玉子)
Pickled Plum.

Omurice is a Japanese comfort food that’s a favorite in my family! It’s a simple omelette stuffed with ketchup fried rice that’s both delicious and filling. And it only takes 20 minutes to make from start to finish.

Omurice is one of those easy recipes that should be on everyone’s weekly meal rotation.

Even in an ingredients pinch, it works with just about anything because the concept is so simple – a ketchup fried rice omelette topped with more ketchup. It’s homey and so delicious!

Bonus: making this Western influenced Japanese comfort food classic is also a great way to use up some of the leftovers in your fridge that may have otherwise gone to waste.

What is Omurice?

Omurice, or omuraisu, is a Western-influenced Japanese dish consisting of fried rice seasoned with ketchup, wrapped in a thin omelette, and topped with more ketchup. It’s a popular comfort food served at home, in family restaurants, and cafes all across Japan.

Pulling phonetically from the two main parts of the dish, omurice (pronounced omu-raisu)  is exactly what it sounds like. ‘Omu’ from omelette, and ‘raisu’ from rice.

There are newer versions of omurice where the omelette is no longer thin but instead thick and fluffy, and layed on top of the rice, just like a blanket. Some omurice are also topped with demi-glace or a white sauce instead of the traditional squirt of ketchup.

It’s fair to say that any dish made with fried rice, either wrapped or topped with an omelette, can be classified as omurice.

What is Yōshoku?

This type of Western flavored food in the Japanese cuisine lexicon is referred to as yōshoku – and is huge in Japan.

An oversimplification if yōshoku is that it is food containing some Western ingredients and flavors, prepared in a style that appeals to the Japanese palate.

And those influences can be seen in many dishes ubiquitous in Japanese family eateries: like spaghetti Napolitan, many au gratin dishes – and even in Japanese korokke (croquettes).

How to Pronounce Omurice

Ingredients for Omurice

For the full recipe, scroll down to the bottom of this post.

• Ketchup: Ketchup is what makes this dish Western-influenced since the sweet tomato flavor isn’t something found in washoku (traditional Japanese cuisine).
• Chicken broth: I find that nothing flavors fried rice as well as powdered chicken stock or broth. But feel free to use water or vegetable broth if you prefer that.
• Soy sauce: A teaspoon of soy sauce is all you need to infuse the dish with umami and earthiness.
• Oil: Choose a neutral oil such as vegetable oil, safflower oil, or grapeseed oil.
• Mushrooms: I love mushroom fried rice! It’s my favorite type of fried so whenever I make omurice, I always add a few button mushrooms to it. However, if you don’t like the taste of mushrooms, go ahead and take them out, as they are not necessary for this dish.
• Onion: Finely chopped onion adds sweetness and depth of flavor to fried rice. It’s one of those ingredients we don’t notice when we eat it, that make a big difference.
• Carrot: Carrots are beautiful in fried rice as they add a vibrant orange color to the dish. Since carrots can take a while to cook, chopping them into small pieces helps to speed up the process.
• Peas: I use frozen peas that have been thawed, but if you have access to fresh peas, by all means use them!
• Cooked Japanese rice: Using leftover rice that has been sitting in the fridge is much better than freshly cooked rice. That’s because the texture is easier to handle when you break it up in a pan and mix it with the other ingredients.
• Eggs: 4 large eggs is just the perfect amount to create two omelettes that are just thick enough to cover the fried rice.
• Water: The water is added to the whisked egg to give it a lighter and fluffier texture.

How to Make Omurice

1. Gather all of your kitchen tools and ingredients and set them on the kitchen counter.
2. Start by mixing the ketchup, chicken broth, and soy sauce in a bowl, and set it aside.
3. Cook the vegetables by adding oil in a pan and turning the heat to medium. When the oil is hot, add the mushrooms first and cook them for about 5 minutes. Add the onions, carrots, and peas, and cook for 3 more minutes, until the carrots are tender yet still a little crunchy.
4. Add the leftover cooked Japanese rice to the pan and break it up using a spatula or a rice paddle. Mix with the vegetables and when the rice is warm, add the ketchup, broth, soy sauce mixture. Mix the sauce until the fried rice is evenly coated and seasoned. Turn the heat off and season with salt and pepper. Your rice is done!
5. Now let’s make the omelette – whisk 2 eggs with one tablespoon in a bowl.
6. In a medium or large skillet, add a little oil and turn the heat to medium. Swirl the oil around to coat the entire surface of the skillet. When the oil is hot, add the egg mixture and swirl it around to coat the entire surface of the skillet as well. Turn the heat down to low after 1-2 minutes, when the omelette is mostly cooked.
7. Take half of the fried rice mixture and place it in the center of the omelette. Fold each side of the omelette over the rice – it doesn’t have to cover all of the rice – and grab a plate.
8. Now take your time doing this – place the plate over the skillet and omurice, and quickly flip the pan over so the Japanese omelette falls onto the plate.
9. Dress the omelette with some ketchup on top and serve.

Create Your Own Omurice

The best part about making omurice is that you can use whatever ingredient that sounds good at the moment. I have the most fun with recipes that are a little open-ended and give you the freedom to improvise on the spot.

I top my Japanese omurice with ketchup 90% of the time, but sometimes I like to change things up and use a mix of tonkatsu sauce and kewpie mayo, or a demi-glace. 

How about you? What’s your favorite omurice topper? Do you like ketchup with your eggs, or do you run for the hot sauce as soon as your eggs hit the plate? I’d love to hear about it in the comments section below!

Here are other popular and easy Japanese recipes you might like:

• Nasu dengaku
• Yaki onigiri
• Kitsune udon
• Spicy tuna roll
• Japanese curry カレ-ライス

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

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Omurice – オムライス

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★★★★★

5 from 1 review

Make this simple Japanese omelette stuffed with ketchup fried rice in just 20 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 people
• Category: Main
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 2 tablespoons ketchup + more for topping
• 2 tablespoons chicken broth or water
• 1 teaspoon soy sauce
• 1 tablespoon vegetable oil
• 6 button mushrooms (chopped)
• 1/4 cup onions (finely chopped)
• 1 small carrot (diced)
• 1/4 cup frozen peas (thawed)
• 2 cups leftover cooked Japanese rice
• salt and pepper (to taste)

For the omelette:

• 4 large eggs
• 2 tablespoons water
• Pinch of salt
• 1 tablespoon vegetable oil

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Instructions

1. Whisk ketchup, chicken broth, and soy sauce, in a bowl and set aside.
2. In a deep skillet over medium heat, add oil and mushrooms. Cook for 4-5 minutes, or until the water from the mushrooms has evaporated.
3. Add onions, carrots and peas and cook for 3 minutes, or until carrots are tender but still yield a soft crunch.
4. Add rice and break it up using a spatula, plastic or wooden rice paddle or spoon. Mix well and add ketchup mixture. Mix well until the rice is evenly colored. Turn the heat off and season with a little salt and pepper.

Making the omelettes:

1. In a separate mixing bowl, whisk 2 eggs and 1 tablespoon water.
2. In a medium or large frying pan over medium heat, add vegetable oil and swirl to evenly coat the bottom. When the oil is hot, add the egg mixture and swirl around to create a round omelette. When the omelette is mostly cooked – just barely runny – turn the heat off.

There are two ways to serve omurice:

#1

1. Put the rice in a bowl and gently press it down, so the rice is compact enough to hold the shape of the bowl. Put a plate over the bowl and flip it over. The rice should be shaped like a perfect mound.
2. Carefully slide the omelette over the rice to cover it on all sides and top with ketchup.

#2

1. Add half of the rice mixture in the center of the omelette and gently fold each side toward the center. It doesn’t have to entirely cover the rice, just enough that you can fold a little of the omelet over the rice. Place a plate on top of the pan (make sure it’s touching the pan, flat) and quickly flip the pan so the omelette falls onto the plate.
2. Top with ketchup and serve.

Repeat the same steps to make the second omurice.

Notes

Leftovers: Omurice tastes just as good the following day! Transfer the leftovers to an airtight storage container and cover with a lid. It will keep for up to 2 days.

Nutrition

• Serving Size:
• Calories: 517
• Sugar: 10.1 g
• Sodium: 504.9 mg
• Fat: 17.1 g
• Saturated Fat: 5.6 g
• Carbohydrates: 69.4 g
• Fiber: 2.2 g
• Protein: 19.9 g
• Cholesterol: 379 mg

Keywords: recipe, snack, omelet, izakaya food, easy, kid friendly

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Omurice – オムライス
Pickled Plum.