My recipe card says “Korean Buns.” My mom used to make these for me and my friends when they would come over for a slumber party. The name of this dish derives from the “Korean” ingredients my mom added to the ground beef that she spread thinly on split hot dog buns. The buns would be placed on a baking sheet and set under the broiler for a few minutes until the meat was cooked through and nicely browned. These were the perfect slumber party snack. My variation is to make mini patties which can be eaten with rice and Japanese pickles. Leftover patties make a satisfying bento lunch.
These patties pair perfectly with white rice.
I include water chestnuts in the patties which adds a nice crunch. They remind me of jicama adding texture to the patties without affecting the flavor of the other ingredients.
Diced water chestnuts
Form the meat into small patties and either fry or if time permits heat up the barbecue grill.
Japanese pickles (radish and cucumbers).
On another occasion I added a few handfuls of chopped watercress to the patties. The watercress along with the water chestnuts add a pleasant crunch to these savory patties.
Korean Style Hamburger Patties
Ingredients
1 pound ground beef (I use lean ground sirloin)
1 tablespoon finely chopped onion
3 tablespoons finely chopped green onion
1 clove garlic, minced
1/2 cup finely chopped water chestnuts
3 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1 heaping teaspoon sugar
1 whole egg
Preparation:
In a large mixing bowl add onion, green onion, garlic and water chestnuts to ground beef. Mix gently with a fork to combine ingredients. Add soy sauce, sesame oil, sugar and mix again. Add whole egg and mix until all ingredients are distributed well. Lightly form meat mixture into small patties (2 1/2 inch).
In a large non-stick fry pan heat 1 – 2 tablespoons of canola oil over medium high heat. When the pan is hot, add half of the patties. Fry for 3 minutes then flip patties over and fry for another 3 minutes or until nicely browned and cooked through (cooking time will depend on the size of your patties). Repeat with the remaining patties.
They are especially delicious served with white or brown rice, Japanese pickles and Kabocha No Toroni (Kabocha squash simmered in rice wine and soy sauce).
***You may grill the patties however I prefer to pan-fry them which ensures they have a nice crust on them. And by all means, try the recipe the way my mom made it; spread meat mixture on split hot dog buns and finish under the broiler.
Fried chicken. It is irresistible. The Epicurious web site mentions that deviled is a southern term for a dish that is highly seasoned. With both black and cayenne pepper, this recipe is just that. The original recipe calls for a whole chicken cut into 8 pieces with the skin removed however I prefer to use chicken tenders.
In a 1-gallon resealable plastic bag pour marinade over chicken tenders and refrigerator for 4 hours. Instead of buying a carton of buttermilk, I add 1 tablespoon of fresh lemon juice (you can also use white vinegar) to a glass measuring cup and enough milk to reach the 1 cup line. Let it stand for 10 minutes before using in the recipe then give it a quick stir.
Toss the flour mixture in a 13 x 9 x 2 inch glass dish.
Add marinated chicken to flour mixture, turn to coat. Let sit in mixture for 15 minutes, turning occasionally to re-coat chicken tenders. The original recipe calls for deep-frying but I found that it’s not necessary when using chicken tenders which are small, boneless and all about the same size. They cook quickly in less oil.
Mix buttermilk, Dijon, salt, dry mustard, cayenne pepper, freshly ground black pepper and onion powder in a two cup Pyrex measuring cup or a bowl. Pour marinade into a 1-gallon resealable plastic bag and add chicken tenders. Marinate in the refrigerator for 4 hours.
In a large glass baking dish (13 x 9 x 2 Pyrex works well) combine flour, baking powder, onion powder, salt, dry mustard, garlic powder, cayenne pepper and freshly ground black pepper.
With marinade still clinging to chicken pieces, place each piece into flour mixture. Let sit for a minute then turn pieces over to coat the other side. Let chicken stand in flour mixture for 15 minutes, turning several times to coat thickly.
Pour enough oil to reach 1/4 inch up the side of a 12 inch high-sided skillet. Heat on medium high. When the oil is hot, add half of the chicken tenders. Cook the chicken tenders until nicely browned on one side, about 2 minutes. Turn the chicken over and continue to fry another two minutes. Repeat with the remaining chicken tenders adding extra oil to the pan if needed.
This fried chicken is best served right away. Leftovers make a delicious sandwich topped with coleslaw in a crunchy torpedo roll. If you have time place fried chicken on a foil lined baking pan and heat in your toaster oven for a few minutes to crisp up the coating.
I love tofu. Maybe you will fall in love with it too. With so many different types of tofu available and countless ways to prepare it why not give it a try? I was inspired to make this tofu recipe after tasting baked tofu at a local health food store. This savory herb tofu is one of my favorite recipes. It’s perfect for vegetarians and vegans and makes the most delicious sandwich.
Wildwood super firm tofu works best for this recipe. Here on Maui you can find it at Mana Foods, Hawaiian Moons and Whole Foods markets.
Just a little bit of planning here. You’ll slice and freeze the tofu, then defrost overnight in the refrigerator. Freezing the tofu creates a chewy texture which works well for this recipe. You can freeze the tofu slices for as long as you like. I recommend placing two slices on plastic wrap side by side and freezing in a ziplock bag.
Once tofu slices have been defrosted. place each slice between the palms of your hands and squeeze out most of the excess water. Be careful not to tear pieces (it happens occasionally but not to worry). Place tofu slices on a paper towel.
Have your tofu herb mixture ready to go. I make enough for a couple of batches and it keeps well stored in the refrigerator. Wheat germ can turn rancid quickly. Check the expiration date and open the jar after you purchase it and smell it to make sure it’s fresh. Store in the refrigerator. You can switch out these herbs with others that you have on hand. However, the combination of oregano, basil, marjoram and thyme just seem perfect.
What the heck is nutritional yeast you ask? It’s a non-active yeast that has been grown (usually on glucose or another simple sugar) and is deactivated by heat, dried and pasteurized and eventually makes its way to your local neighborhood health food store (in the bulk section and sometimes labeled as vegetarian yeast). It’s flavor may best be described as cheesy, nutty, creamy. Besides using it in baked tofu dishes, it’s great added to soups, dressings and is especially delicious sprinkled on popcorn. Yum!
Toss all of the herb mixture ingredients in a bowl and transfer a portion to a jar to use another time.
Place two pieces of tofu briefly in soy sauce then turn over to coat the other side. You’ll notice that the tofu soaks up the soy sauce very quickly so watch carefully and remove as soon as you see that each piece of tofu has absorbed the soy sauce. Squeeze out excess soy sauce between the palms of your hands.
Place tofu in bowl with herb mixture and pat it on to both sides. Remove tofu and place on lightly oiled plate. Turn to coat while trying to keep as much of the herb mixture on as possible. Transfer tofu slices back to herb mixture dish and turn to coat each piece again, scooping the mixture on to each slice and patting it to coat well.
A toaster oven comes in handy. I can bake about 8 slices of tofu this way without heating up the main oven. If you don’t have a toaster oven or are making a large amount then by all means turn on your oven. Use a foil lined baking sheet for easy clean up.
Delicious savory herb baked tofu cutlets.
To use baked herb tofu in a sandwich, slice each piece in half. Use good bread and add mayonnaise or Vegenaise to one side with some pickle relish, Dijon mustard on the other piece of bread. Add thinly sliced Maui or other sweet mild onion and layer on the tofu slices adding a juicy sliced tomato and butter lettuce. This is a scrumptious sandwich and it travels well if you leave out the tomato and add it just before serving. Crunchy chips and pickles and you’re all set.
Savory Baked Herb Tofu
Preheat oven to 375 degrees. There’s no need to preheat if using a toaster oven.
Ingredients
8 pieces super firm tofu cut into 1/2 inch thick slices, frozen and defrosted
1/4 cup less sodium soy sauce (Kikkoman suggested)
Canola oil or olive oil
Herb Mixture
1 cup wheat germ
4 tablespoons nutritional yeast
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Preparation
Squeeze out excess water from tofu slices by placing each piece between the palms of your hands. Place tofu slices on a paper towel.
Pour soy sauce in a shallow bowl that will hold two pieces of tofu.
In another shallow bowl add herb mixture (reserve some to use later).
Drizzle oil onto a small plate that will accommodate two slices of tofu.
Dip two pieces of tofu into the soy sauce and turn over to coat both sides. This will take just a few seconds on each side. Place tofu slices between the palms of your hands and press out excess soy sauce.
Dredge each piece of tofu in herb mixture so that each piece is lightly coated.
Remove tofu from bowl and place on lightly oiled plate. Turn to coat. The herb coating has a tendency to come off at this point. Try your best to keep as much of it on the tofu as possible.
Transfer tofu pieces back to the herb mixture and dredge again. Turn and repeat procedure on opposite side, pressing gently so each piece is well coated.
Place tofu on foil lined baking sheet.
Bake at 375 degrees for about 15 minutes. Turn pieces over with tongs (you lose more of the coating when using a spatula).
Bake another 10 minutes then remove from the oven to cool. Oven temperatures vary and these baking times are based on my little toaster oven. Check your tofu occasionally to see if they are ready prior to these baking times. The baked tofu firms up as it cools.
Serve right away. It’s delicious with brown rice, sweet potatoes or quinoa pilaf and a big green salad. Tomorrow you can use the leftovers for your sandwich.
After making hummus and tabouleh I purchased two types of pita bread from a local grocery store to complete the meal. What a disappointment! Both of the pita breads were dry and flavorless. I was determined to make my own pita bread and did a search and found this simple and delicious recipe:
Farmgirl’s Pita Bread
Makes 8
2 1/2 c bread flour
2 teaspoons salt
1 tablespoon sugar
2 teaspoons instant or bread machine yeast
2 tablespoons olive oil
1 c water
8 8″ squares of aluminum foil for baking pitas
In a large bowl combine 1 c flour with salt, sugar and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes. Stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. I did not use the entire 2 1/2 c of flour. I used the remaining flour plus more when I kneaded the dough.
Turn the dough onto a lightly floured work surface and knead for about 6 minutes
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces. This is where a kitchen scale comes in handy. Roll into balls, dust very lightly with flour and cover with a damp tea towel. Let the dough rest for 30 minutes.
Use the palm of your hand and flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6″ in diameter and 3/16″ thick.
Place each round on a square of aluminum foil and carefully place 4 of the rounds directly on the oven rack. Bake for 5-8 minutes, or until they puff up. If they don’t puff up, they may not form a pocket and you will not be able to stuff them with goodies. This happened to me but those pitas didn’t go to waste. I ate them with a slathering of Earth Balance buttery spread, yum.
Once you remove the pitas from the oven, stack them up and wrap them in a large piece of foil. This will keep them soft while the tops fall, leaving a pocket in the center. At this point you can eat them right away or freeze to use later.
Next time I will substitute some of the white bread flour with white whole wheat flour and see how that works. The entire process took just about an hour. Give it at try.
On another occasion I added a few handfuls of chopped watercress to the patties. The watercress along with the water chestnuts add a pleasant crunch to these savory patties.
