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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.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes

Chili Crisp Fried Eggs

September 30, 2024

Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.

This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.

Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.

It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.

Chili Crisp Fried Eggs
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Chili Crisp Fried Eggs

Recipe by Kiyo
Servings

1

serving

Ingredients

  • 1 scant tablespoon chili crisp

  • 1 teaspoon vegetable or canola oil

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • 1 green onion, thinly sliced

  • For serving: warm rice, soy sauce, furikake

Directions

  • Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
  • Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
  • Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
Cakes, Chocolate, Dessert, Japanese, Lactose Free, Recipes

Mochi Cakes

August 30, 2024

These are by far the best butter mochi cakes that anyone can make at home. They bake up into gorgeous little rounds of deliciousness. The crispy and chewy edges of the mochi cakes are irresistible. Butter mochi is one of the most beloved desserts here in Hawaii. Whether you’re heading to a potluck or just cooking for your family, everyone’s eyes will be on dessert. Its signature chewy yet soft texture and not too sweet flavor are the perfect combination. These delightful mochi cupcakes are so easy to make, perfect to pack up for snacks and picnics, and they freeze well.

This recipe is very versatile. Make it plain or jazz it up with some coconut flakes, sesame seeds, or chocolate. These additional ingredients make the cakes both charming and distinctive. On a sad note, I recently read that Koda Farms will be closing their business due to rising costs which proved to be overwhelming. They have been everyone’s favorite mochiko flour for nearly 100 years. It was bad news for many of us who have treasured their quality mochiko flour and organic rice. Cheers to Koda Farms for providing their customers with the very best products for so many years.

You can make this recipe in a cake pan, but using a muffin tin proved to be the way to go. There’s no need to cut individual pieces when serving and the presentation is quite stunning. Most importantly, you get that crispy, chewy, very desirable texture in every bite.

Just for fun, I divided the recipe in half and made some flavored with cocoa powder. This created a few extra dishes and involved weighing ingredients with a scale. Next time I will make two separate batches, because you can never have too many mochi cakes!

Keep in mind it is perfectly normal for these chewy little treats to be flat or a bit sunken on the top and not domed like cupcakes or muffins.

The edges bake up golden brown and crispy. The sugar coated sides add such a nice texture with just a hint of sweetness. Don’t skip the sugar coated pan.

Just one word. Yum!

Mochi Cakes
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Mochi Cakes

Recipe by Kiyo
Servings

12

servings

Recipe adapted from Epicurious

Ingredients

  • 6 tablespoons (85g) Miyoko’s unsalted butter or Earth Balance Buttery Sticks for lactose free version (or regular unsalted butter) melted, plus more for the pan

  • 1 1/2 cups (300g) sugar, plus more for the pan

  • 1 (13.5 ounce) can unsweetened coconut milk (or 1 2/3 cups half & half, lactose free or regular)

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon kosher salt

  • 2 cups (254g) mochiko rice flour (preferably Koda Farms brand)

  • 3 tablespoons powdered flavoring of choice (unsweetened cocoa powder, matcha powder, malted milk powder) or 3 tablespoons mochiko rice flour if not using other flavored powder

  • 1 teaspoon baking powder

  • 1/3 cup unsweetened shredded coconut, optional

  • 2 tablespoons black or white (or combination) roasted sesame seeds, optional

Directions

  • Preheat oven to 350 degrees. Butter a standard 12-cup muffin pan, or 9-inch round cake pan, or 8-inch baking pan. Generously coat the pan with sugar, tapping out excess. (Note: If using a muffin pan you will end up with a bit of extra batter. I used a small 4×6-inch baking dish for this. You may also fill two extra muffin pan cavities for a total of 14 mochi cakes).
  • Place 1 1/2 cups sugar and 6 tablespoons melted butter in a large bowl. If using coconut milk, shake the can vigorously before opening it. If the coconut milk is lumpy, whisk it in a small pan over medium heat until smooth. Whisk coconut milk into sugar mixture. If using half & half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • In a medium bowl, whisk mochiko rice flour, 3 tablespoons powdered flavoring of your choice or 3 additional tablespoons of mochiko rice flour and baking powder. Whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds if using.
  • Bake until edges are lightly browned, tops begin to crack and cake springs back when gently pressed, about 40-45 minutes if using a muffin tin or 55-65 minutes for cake pans (oven temperatures vary, check at the earlier time given). Cakes should be nicely browned around the edges. Transfer pan to a wire rack and let cakes cool in pan for 10 minutes. Run a plastic knife around the rims of cakes and remove to a wire rack to cool completely. If using a cake pan, run plastic knife around perimeter pan, place plate over top and invert onto plate. Place wire rack over cake and invert onto rack, cake will be right side up. Serve once completely cooled.

Notes

  • Optional: You may add a teaspoon of ground cinnamon or 1/2 teaspoon of cardamom or turmeric to your batter if making plain mochi cakes. Whisk into rice flour in step #3.
  • Cakes can be frozen for 3 months. Microwave for a few seconds to soften slightly before serving. Or defrost overnight in the refrigerator.
Appetizers, Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Cucumber Salad with Peanuts & Chili Sauce

August 19, 2024

A couple of cucumber plants can easily produce a basket load of cucumbers, much more than the two of us can consume in a couple of days. When this happens, we pass out cucumbers to friends and neighbors so they can enjoy them while they are fresh and crunchy (like apples). I’m always on the lookout for ways to use these beautiful Japanese cucumbers, and pickles are usually the first thing that comes to mind. However, I discovered an alternative to pickles. This is a quick and easy recipe that can be served right away. The sweetness from honey and spiciness from the chili oil makes this salad exceptionally tasty.

You’ll only need a small amount of chili crunch to flavor the sauce. If you don’t have any on hand you can swap it out with plain chili oil or simply add a dash of crushed red pepper flakes.

Japanese cucumbers don’t need to be peeled since their skins are quite tender. Leaving the skins on will ensure an extra crunchy and colorful salad.

This refreshing cucumber salad has all the flavors and textures that make a delightfully cool summery side dish. Japanese cucumbers, crunchy-salty peanuts, sweet and spicy sauce. Serve with one of these and you have the perfect meal: teriyaki meat sticks, seared ahi, tofu, along with a side of rice.

Cucumber Salad with Peanuts & Chili Sauce
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Cucumber Salad with Peanuts & Chili Sauce

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 Japanese cucumbers (about 12 ounces), diced

  • 1 teaspoon kosher salt

  • 2 small green onions, finely sliced

  • 2 tablespoons chopped roasted and salted peanuts

  • 3 tablespoons unseasoned rice vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 teaspoon chili crunch or chili oil

  • 1/4 teaspoon finely grated garlic

Directions

  • Slice cucumbers lengthwise into quarters. Cut away areas with seeds. Chop each quarter into 1-inch pieces. Season with 1 teaspoon kosher salt and leave to drain in a colander for about 20-30 minutes.
  • Meanwhile, in a small bowl, whisk together the rice vinegar, honey, sesame oil, chili crunch or chili oil, and garlic. Set aside.
  • Give the salted cucumbers a quick rinse to remove most of the salt. Pat dry with a clean towel.
  • Transfer the cucumbers to a low sided bowl and drizzle with the reserved sauce. Top with chopped peanuts and sliced green onions. Serve right away.

Notes

  • You may chill the cucumbers in the sauce for an hour or so if you prefer a colder salad. Sprinkle peanuts and green onions on just before serving.
Appetizers, Bread, Italian, Lactose Free, Recipes, Sandwiches, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Artichoke Bruschetta with Capers & Tomatoes

August 11, 2024

Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.

Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.

All the ingredients are tossed in a bowl. Easy!

I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.

These are seriously yummy toasts.

Artichoke Bruschetta with Capers & Cherry Tomatoes
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Artichoke Bruschetta with Capers & Cherry Tomatoes

Recipe by Kiyo
Servings

2-4

servings

Ingredients

  • 1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)

  • 1 cup quartered cherry tomatoes or larger tomatoes, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 teaspoon finely minced garlic (or to taste)

  • 2 tablespoons finely chopped basil

  • 2 tablespoons coarsely chopped Italian parsley

  • 2 tablespoons coarsely chopped green olives

  • 2 tablespoons finely chopped red onion

  • 1 tablespoon brined capers, drained (coarsely chopped if capers are large)

  • Kosher salt and freshly ground black pepper

  • 4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy

  • Flaky sea salt, such as Maldon

Directions

  • Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
  • Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.

Notes

  • The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.
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