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sriracha

Canning, Lactose Free, Recipes

Fresno Pepper Sriracha

October 22, 2021

Fresno Pepper Sriracha

This recipe has two versions: a long one and a not so long one.  The long version is a labor of love involving growing your own Fresno peppers, specifically the Flaming Flare variety.  It is notably hotter and more productive than other Fresnos. As this option is not practical for everyone, we’ll skip to the short version in which you purchase fresh Fresnos from your market.  This sauce will bear a resemblance to the widely available Huy Fong’s rooster sauce (made with red, ripe jalapeños) but it has brighter and fresher flavors.

Flaming Flare Fresno Peppers

Flaming Flare Fresno Peppers in the Garden

We had a very successful crop of Fresnos.  They are beautiful peppers that grow upright.  And their name says it all, Flaming Flare.

Flaming Flare Fresno Peppers Halved & Seeded

The peppers are halved and seeded before proceeding with the recipe.

Flaming Flare Fresno Peppers Halved & Seeded

Fresno Peppers, Garlic, Brown Sugar, Kosher Salt

The seeded and stemmed peppers, garlic, sugar and salt are pulsed together in the food processor until finely chopped.  This mixture goes into a clean quart mason jar.  It will ferment for about seven or eight days.

First Day of Fermentation

Place a small piece of tape at the upper most limit of the pepper mixture with the date so you can monitor the progress of fermentation.  Check the jar each day and stir the contents.  Little bubbles will start forming by day three or four and the level of the mixture will rise above the piece of tape.  After seven or eight days, the mixture will cease rising in volume and the fermentation is complete.

Fifth Day of Fermentation

Fresno Pepper Sriracha

Fresno Pepper Sriracha on Sunny-Side-Up Egg with Kimchi Fried Rice

 

Fresno Pepper Sriracha
 
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Serves: four 8-ounce jars
Ingredients
  • 1¾ pounds fresh Fresno peppers
  • 6 garlic cloves, peeled
  • 4 tablespoons light brown sugar
  • 1 tablespoon kosher salt
  • 1¼ cups distilled white vinegar
Preparation
  1. Snip off green stems from peppers. Slice peppers in half lengthwise and remove all the seeds, taking care to leave ribs and pith intact (that's where the heat lies). Use disposable gloves when handling hot peppers.
  2. When all the peppers have been seeded, place them in the bowl of a food processor along with the garlic, brown sugar, and salt. Pulse until pepper mixture is finely chopped, scraping down the sides as necessary. Transfer mixture to a clean quart mason jar and cover (we like the Easy Fermenter Lid). Place a small piece of tape on the jar at the upper most point of the pepper mixture so you can monitor the progress of fermentation. Check jar each day and stir contents. Little bubbles should start forming by day 3 or 4. You will notice the level of the mixture rising above the piece of tape. After 7 or 8 days the mixture will cease rising in volume.
  3. Transfer pepper mixture to a blender. Add the vinegar and blend on highest setting until completely smooth, about 2-3 minutes. If you are planning to can the sauce, prepare your boiling water bath canner and place 4 8-ounce mason jars inside the canner. Bring water to a simmer, wash lids and rings and set aside.
  4. Transfer mixture to a medium saucepan and bring to a boil over medium high heat, stirring often. Reduce heat and simmer for 5 minutes Turn off heat. Remove jars from canner pot and ladle hot sauce into jars leaving ¼-inch headspace. Secure lids and rings, finger tight. Place jars in canner, cover pot and bring water to a boil. Process for 15 minutes. Turn off heat and leave jars in water an additional 5 minutes. Carefully remove jars from canner and transfer to a kitchen towel or cooling rack. Let cool for 24 hours. Remove rings and check lid seal. Sauce is shelf stable and can be stored for 18 months. Refrigerate after opening.
  5. Note: Alternatively, you may skip the canning process and transfer the pepper mixture back to a quart mason jar and store in the refrigerator for up to 6 months. You may also use red ripe jalapeños if Fresnos are not available.

 

 

 

Appetizers, Dinner, Japanese, Lactose Free, Pork, Recipes

Smash Gyoza

October 17, 2024

These open-faced gyozas are ingenious as well as delicious. The dumpling wraps become crispy around the edges and the filling has a superb savory flavor. They are reminiscent of mini tostadas and can be served with a drizzle of sauce or with additional toppings such as chopped kimchi, green onions and sesame seeds.

Gyoza wraps are readily available at most markets either in the frozen or chilled foods section. If you don’t use them all, freeze the leftover wraps for your next round of smash gyoza. They will keep well for several months.

I used green cabbage in my gyoza but you can certainly used Napa cabbage. I love how green cabbage retains its crunchy texture even after being salted and drained.

Ground pork is typically used when making gyoza. If pork is not your thing, use ground chicken (dark meat or a combination of dark and light) or pressed and crumbled extra firm tofu.

Little scoops of pork are placed in a skillet then topped with a gyoza wrapper and smashed gently with the bottom of a small bowl (I use a Pyrex bowl) or firm spatula.

The gyoza are flipped once during the cooking time which crisps up the wrapper. I like to get a little color on the filling because it adds a lot of flavor making the gyoza extra tasty.

If you are making the gyoza as a main dish, serve it with crunchy sliced cucumbers, kimchi and onigiri (Japanese rice balls) dusted in furikake.

Smash Gyoza
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Smash Gyoza

Recipe by Kiyo
Servings

4-6

servings

Delicious crispy smash gyoza makes the best appetizer or dinner!

Ingredients

  • 1/2 pound green cabbage, finely chopped (about 2 cups) or 1 pound Napa cabbage (about 4 cups)

  • 2 teaspoons kosher salt, divided

  • 1/3 cup finely grated carrot, chopped into short pieces

  • 1/4 cup green onions, finely chopped (reserve 2 teaspoons for serving)

  • 1 teaspoon finely minced or grated garlic

  • 1 teaspoon finely minced or grated ginger

  • 1 pound ground pork (or substitute with ground chicken)

  • 1 tablespoon soy sauce

  • 1 teaspoon roasted sesame oil

  • 1 teaspoon sugar

  • 1/2 teaspoon pepper (white if available)

  • 22-26 gyoza wrappers

  • vegetable oil for frying

  • Serve with: roasted sesame seeds, kimchi, onigiri, sliced cucumbers (optional)

  • Dipping Sauce

  • 2 tablespoons light soy sauce (such as Kikkoman)

  • 2 tablespoons unseasoned rice vinegar

  • 1/2 teaspoon sugar

  • 1 teaspoon sriracha or chili oil (add more to increase spice level)

Directions

  • Combine dipping sauce ingredients in a small bowl. Set aside until ready to use, or refrigerate if making well in advance.
  • Toss finely chopped green cabbage with 1 1/2 teaspoons kosher salt. Let drain in a colander for 15 minutes. Squeeze out moisture then transfer to a clean kitchen towel and wring out additional liquid so the cabbage is quite dry.
  • In a large bowl, combine cabbage with carrots, green onions, garlic, ginger and pork. Add soy sauce, sesame oil, sugar, 1/2 teaspoon pepper and reserved 1/2 teaspoon kosher salt. Knead the mixture until thoroughly combined and smooth.
  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering. Add tablespoon sized mounds of pork filling in the skillet, leaving space between each for the gyoza wrappers. Place gyoza wrapper on top of each mound of filling and gently smash (not completely flat) with the bottom of a small glass bowl (I use a Pyrex bowl) or firm spatula. Cover with a lid and cook for 2 minutes or until nicely browned and the meat is cooked through (160 degrees). Flip gyoza and cook uncovered for another minute or so, until the gyoza wrapper is a little crispy around the edges. Remove to a plate and repeat with remaining filling, adding extra oil as needed.
  • To serve, sprinkle reserved green onions and roasted sesame seeds over the gyoza and drizzle with dipping sauce.
Appetizers, Dinner, Fish, Japanese, Lactose Free, Pickles, Recipes, Rice Dishes, Vegetarian, Veggies

Maki Sushi Rolls

April 28, 2024

Fresh homemade sushi is hard to beat and not as difficult to make as you might think. It’s pretty cool to be able to customize your rolls by using your favorite ingredients. Once your sushi ingredients are ready to go, the rolling happens quickly. Before you know it, you’ll have tasty maki sushi rolls ready for lunch or dinner.

There’s really no rule when it comes to the ingredients you can use in Maui-style maki sushi. Common ones include spicy tuna (canned), avocado, cucumber, sushi grade tuna, crab, salmon, tamago (egg) and other vegetables such as watercress, carrots, takuan (pickled radish). Shown above are tuna, smoked salmon, and takuan hosomaki (thinner rolls).

If you don’t have a tamagoyaki pan like the one above, use a small non-stick fry pan to cook the eggs.

Prepare the fillings for the sushi while the rice is cooking then refrigerate until ready to use. Wrap your sushi mat in plastic wrap. The mat will stay clean and won’t pick up any scents or oil from the sushi ingredients.

On most occasions I make spicy tuna but sometimes I make a sweet/salty version with soy sauce. This is the type you might find at local okazuya and bento stores. Besides adding flavor, crispy cucumbers, carrots and tamago add color and texture.

The first step is to place a sheet of nori shiny side down on your sushi mat. Spread rice over the nori leaving a 1-inch border free of rice. The amount of rice you use will determine the size of your roll and the amount of rolls you can make with the 2 cups of rice that you cook. My rolls are medium-sized since I don’t use too much rice. I usually end up with 3 medium rolls and 2 thinner (hosomaki) rolls. If you’re using wasabi paste dab it on the rice before adding the other ingredients.

Shaping the rolls will take a little practice but you’ll get the hang of it after your first roll. And it won’t matter much if the first few rolls don’t turn out perfectly. They will still be delicious.

Layer on your ingredients then begin rolling them up. You can choose your own fillings and make vegetarian rolls if you prefer.

Once you have the ingredients tucked into the roll, continue to roll while lifting the top portion of the mat up as you roll.

I packed a sushi bento for a friend and delivered it to his work place for a surprise snack.

I thought I would try an inside-out roll with avocado. To my surprise I didn’t botch the roll! We have lots of avocados now so I’ll give this another go very soon.

Maki Sushi Rolls
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Maki Sushi Rolls

Recipe by Kiyo
Servings

4

servings

Depending on the amount of rice you use in each roll, this recipe will make 3 medium and 2 small rolls (hosomaki) or 4 medium rolls

Ingredients

  • Sushi Rice

  • 2 rice cooker cups short grain white rice

  • 1/4 cup unseasoned rice vinegar

  • 2 1/2 tablespoons granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • Filling Ingredients

  • 1 small carrot, julienned (blanch 1 minute in 1 cup water mixed with 2 teaspoons sugar, 1 teaspoon mirin, and 1/2 teaspoon salt)

  • 1 small Japanese cucumber, cut into wide strips (remove any seeds with your knife)

  • 1 avocado, sliced

  • 1 (5 ounce) can tuna in water, drained (mixed with 3 tablespoons mayonnaise and 1 1/2 tablespoons sriracha + 1/4 teaspoon of shichimi togarashi, optional)

  • 3 eggs, whisked (mixed with 1 teaspoon sugar, 1 teaspoon mirin, 1/2 teaspoon light soy sauce) cooked over medium-low heat in a small pan to form a thick layer and sliced into 1/2-inch wide strips

  • 3/4 cup takuan (pickled radish) thinly sliced

  • wasabi paste

  • roasted sesame seeds

  • 5 sheets sushi nori

Directions

  • Cook rice according to rice cooker directions for sushi rice. While rice is cooking, combine rice vinegar, sugar and salt in a 1-cup glass measuring cup and give it a stir. Microwave for 20-25 seconds. Remove and stir until the mixture turns clear, about 2 minutes. Set aside until ready to use.
  • Place hot rice in a large shallow bowl or dish, such as a 9×13 glass baking dish. Immediately drizzle the prepared sushi vinegar over the warm rice and fold in gently to evenly season the rice. Using swift cutting motions gently break up the rice while fanning as you go (do not stir the rice or it will become clumpy and mushy). Fanning the rice helps to remove excess moisture and also gives the rice a shiny appearance. Cover rice with a damp kitchen towel or plastic wrap and allow to come to room temperature before using, about 1 hour. (Rice should not be left out for more than 2 hours for food safety reasons. Refrigerate sushi rolls if not eating within 2 hours).
  • Cover sushi mat with plastic wrap. Place a piece of nori shiny side down on the mat. Distribute rice evenly over the nori leaving 1-inch free of rice at the bottom portion. Begin placing your fillings onto the rice (upper third area). Lift the bottom edge (closest to you) of the sushi mat while also holding the fillings in place with your fingers and quickly fold over securing them in the first fold tucking in any ingredients that may have fallen out. Continue rolling the sushi away from you gently squeezing the mat to form a uniform sushi roll while lifting and moving the mat forward until the entire sheet of nori is rolled up. Slice and serve rolls with wasabi and soy sauce.

Notes

  • Though the rice may not be quite as soft, leftover sushi rolls can be refrigerated and eaten the following day. Double wrap them in plastic wrap then place in a freezer zip top bag. Remove from the refrigerator 1 hour prior to slicing and serving.
Dinner, Eggs, Japanese, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes, Side Dishes

Kimchi Spam Musubi

March 17, 2024

I’ve been on a kimchi kick for a while now. It’s fun to incorporate this Korean staple into all sorts of dishes that not long ago I would have never considered. One of the best accompaniments for kimchi is rice. The soft and chewy grains of white rice show off the spicy and garlicky kimchi perfectly. Add some Spam and you’ve got yourself the best snack ever.

If you don’t make your own kimchi, pick up your favorite brand at the market. I always have a couple of cans of Spam tucked away in the cupboard. Sometimes I use it for Spam musubi, other times I fry pieces until super crispy and eat it with fried eggs and rice. Ono!

Spam straight out of the can is not exactly appetizing. A quick crisping up in a frying pan remedies that. For this recipe the Spam is fried then coated with a mixture of soy sauce and brown sugar. It’s the perfect seasoning for the salty Spam and works great for making kimchi musubi.

The kimchi is cooked with eggs and green onions then cut into pieces to fit the musubi mold.

The first layer is rice and a sprinkling of furikake.

The Spam goes on next, followed by the kimchi omelet.

One more shake of furikake over the kimchi omelet.

A little more rice on the kimchi omelet before pressing together and folding with the nori.

Sriracha mayo is the perfect dip for this snack.

This is one of the best snacks I know of. I made Spam musubi for my grandson to take on the plane when he traveled back to the mainland. He adores Spam musubi and said to his mom “I just want to hug it!”

Kimchi Spam Musubi
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Kimchi Spam Musubi

Recipe by Kiyo
Servings

8

servings

Special equipment: Spam musubi mold

Ingredients

  • 3 rice cooker cups short or medium grain white rice, cooked according to rice cooker directions

  • 1 can original Spam, sliced into 8 pieces

  • 3 tablespoons light brown sugar

  • 3 tablespoons low sodium soy sauce

  • 4 large eggs, whisked

  • 1/2 cup chopped kimchi, drained and roughly chopped

  • 2 green onions, thinly sliced

  • 4 sheets sushi nori cut in half (on the long side) to make 8 pieces

  • nori-sesame furikake

  • Sriracha mayo (optional)

Directions

  • Once rice is done cooking remove to a bowl, cover and cool to room temperature.
  • Mix together the brown sugar and soy sauce. Set aside.
  • Fry Spam slices over medium heat until lightly browned. Turn heat down to low, add brown sugar and soy sauce mixture. Turn Spam pieces over to coat well. Let sauce thicken a bit (turn heat up if needed) before transferring Spam to a plate to cool.
  • Combine whisked eggs, kimchi and green onions in a small bowl. Place tamagoyaki (Japanese omelet pan) or small fry pan over low heat. Coat the pan well with canola or vegetable oil. Pour egg mixture in the pan and cook on low heat, flipping once to cook both sides evenly, trying not to let the egg brown (adjust heat if needed). Transfer to a cutting board. Cut into 8 rectangular pieces.
  • To assemble musubi, place musubi mold over center of nori (shiny side face down). Spoon a little rice in the mold then press firmly with the musubi mold press. Sprinkle furikake over rice. Place 1 piece of Spam over the rice followed by a piece of kimchi egg. Sprinkle a little furikake over the egg. Add more rice then press firmly. Remove musubi mold and wrap nori around rice tightly (be careful not to tear nori). Trim excess nori. Continue making the rest of the musubi. Serve with sriracha mayo.

Notes

  • I use a small piece of plastic wrap to cover the top portion (the press) of the musubi mold so the rice doesn’t stick to it when pressing down.
  • Musubi is best eaten right away or within a few hours. If you have leftovers, wrap each one in plastic wrap and store them in a freezer ziplock bag in the refrigerator for up to a day. To refresh musubi, remove plastic wrap and place musubi on a microwavable plate. Microwave for 15 seconds, flip over and microwave for another 10 seconds or until just warm.
Appetizers, Cheese, Dinner, Kimchi, Korean, Mexican, Recipes, Vegetarian

Kimchi Quesadillas

January 6, 2024

Mexican food is one of the most beloved cuisines in the world and for good reason. The wide variety of distinctive flavors used in Mexican cuisine create bold, flavorful dishes. This hybrid Mexican-Korean quesadilla is a tasty way to use some of your homemade kimchi. The fiery flavor of the kimchi combined with melted cheese in a warmed flour tortilla is delicious.

I try to keep a jar of homemade kimchi in the refrigerator at all times. There are so many dishes I love to use it in. Noodles, soup, kimchi & Spam fried rice make tasty meals.

Pan frying the kimchi in a dab of butter will help to decrease the liquid a bit.

Layer the ingredients then fold the tortilla over. It’s so easy to prepare and with minimal ingredients, this quesadilla is the perfect party appetizer. Prepare the quesadillas a few hours in advance and store in the refrigerator. Just before your guests arrive heat up your skillet and pan fry the quesadillas.

Allow some of the cheese to spill out into the pan. This creates the most delicious crispy-edged quesadilla.

Serve with crispy cabbage slaw or your favorite side dishes such as Mexican rice and refried beans. If you have leftovers, serve them for breakfast or brunch the following day along with fried or scrambled eggs.

Kimchi Quesadillas
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Kimchi Quesadillas

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 4 medium flour tortillas (7-inch, I use cooked Tortilla Land flour tortillas)

  • 1 cup kimchi, drained and coarsely chopped

  • 2 teaspoons Earth Balance Buttery Sticks or regular butter

  • 4 ounces sharp cheddar, coarsely grated (about 1 1/4 cup)

  • 2 tablespoons diced onion

  • 1 medium avocado, sliced thinly into 16 pieces

  • 2 teaspoons canola or vegetable oil

  • 1/4 cup Green Valley lactose free sour cream or regular sour cream

  • 2 teaspoons sriracha

  • 1 teaspoon finely chopped cilantro

Directions

  • Heat butter in a medium pan (large enough to accommodate two folded tortillas) over medium heat. Add chopped kimchi and sauté just until there is no kimchi liquid left, about 2 minutes. Transfer kimchi to a small plate. Wipe pan clean.
  • Combine sour cream, sriracha and cilantro in a small bowl, set aside.
  • Evenly divide cheese onto one side of each tortilla. Top with onions, kimchi, and avocado. Fold the tortilla over and press very gently.
  • Heat a teaspoon of canola or vegetable oil in the pan over medium heat. Once hot, transfer two of the folded tortillas to the pan. Cook until nicely browned, allowing some of the cheese to spill out into the pan. You can also scatter a bit of cheese around the open edges of the tortillas to form a crispy edge. Flip and cook the other side. Transfer the tortillas to a plate and cover with foil while you cook the remaining two tortillas (heat another teaspoon of oil before adding tortillas to pan).
  • Slice each tortilla into three pieces. Serve with a dollop of sour cream sriracha sauce on each slice.
Dinner, Fish, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Tuna, Rice & Nori Lunch

December 11, 2023

Tuna and rice wrapped in crispy and savory nori is one of my favorite combos to make for lunch. It doesn’t sound like anything special but once you try it you’ll understand why I love it so much. Think of it as an improvised hand roll. It couldn’t be simpler to whip up on short notice. When I was working, I would share it with a small group of friends at lunchtime. We all sat around the table and oohed and aahed as we ate our little tuna nori wraps.

Savory and tangy Kewpie mayonnaise replaces the usual Best Foods mayonnaise I use for tuna sandwiches. The velvety texture and rich flavor is perfect for this recipe.

With a plethora of canned tuna available these days it’s easy to find a good brand. Wild Planet does not have added water or broth which means it’s not going to be a mushy mess when you open the can.

A side of crispy cucumbers with chili crisp, kimchi or takuan and fresh fruit are the perfect pairing to complete your lunch. A drizzle of sriracha mayo over the tuna adds a nice kick to the nori wraps.

Tuna, Rice & Nori Lunch
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Tuna, Rice & Nori Lunch

Recipe by Kiyo
Servings

2

servings

Easy and delicious nori wraps are quick to prepare!

Ingredients

  • 1 rice cooker cup short or medium grain rice, cooked according to manufacturer’s instructions

  • 1 (5 ounce) can tuna in sea salt, such as Wild Planet)

  • Kewpie mayonnaise

  • 2-3 teaspoons finely chopped celery

  • 2 teaspoons finely chopped sweet onion

  • 2 teaspoons finely grated carrot

  • 2 teaspoons thinly sliced green onion

  • 1 teaspoon roasted sesame seeds

  • 1-2 packets Korean-style seaweed snacks, depending on size

Directions

  • Once rice has cooked, transfer to a bowl and gently mix in roasted sesame seeds. Cover with plastic wrap and set aside allowing rice to cool to room temperature.
  • In a medium bowl, flake the tuna with a fork. Mix in Kewpie mayonnaise (enough to moisten tuna generously, tuna should not look dry), celery, onion, and carrot. Transfer to a smaller bowl for serving.
  • Set out nori (just before serving to keep crisp), tuna salad, and rice. Make mini nori wraps by placing a small amount of rice on the nori, followed by tuna. Top with sriracha mayonnaise if using, and green onions. It’s best to make the nori wraps as you eat them so the nori stays crispy. Serve with your favorite side dishes such as potato salad, fresh fruit, kimchi and takuan pickles.
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