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Side Dishes

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Summertime Meal, Tofu, Vegan, Vegetarian

Inari Sushi

January 21, 2025

Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.

This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.

Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.

I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.

Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.

You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.

Inari Sushi
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Inari Sushi

Recipe by Kiyo

12-16

pieces

Easy, delicious homemade sushi!

Ingredients

  • 2 rice cooker cups Japanese short grain white rice

  • 1/3 cup unseasoned rice vinegar

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • 1 package prepared inari age pouches (12-16)

  • 3 tablespoons finely chopped blanched carrots (optional)

  • 1 – 2 teaspoons roasted white sesame seeds

Directions

  • Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
  • Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
  • If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
  • Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
  • Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.

Notes

  • Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
Beans, Cheese, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Taverna Salad

January 10, 2025

This vibrant salad is all about beautiful colors and textures that make it unique and so delicious. Crisp cucumbers, juicy tomatoes, hearty chickpeas, briny olives, crunchy pita croutons and halloumi cheese all have their place in making this one tasty salad. The recipe comes from Lidey Heuck, recipe contributor to New York Times Cooking. It is a wonderful salad that ought to be served at your next dinner party.

As mentioned in the original recipe, the ingredients list may look a bit long but do not despair! Each and every ingredient contributes to making this one of the best restaurant quality salads that can be made at home.

The recipe calls for toasted pita bread but I used leftover yogurt bread which worked great. You can also substitute the pita bread with broken pita chips if you’re short on time. Any of these options will provide that crunch factor that is an integral part of this dish.

Halloumi cheese (from Cyprus) is a uniquely firm salty cheese that has a chewy texture when eaten cold. It is most enjoyable when fried or grilled, developing a lovely crust or grill marks perfect for salads, mezze platters, kebabs and sandwiches. It is a firm cheese that holds up well to heat without losing its shape. If you are unable to find halloumi, use chopped feta as a substitute.

Pan frying the halloumi cheese just before serving the salad is key to the best texture. Though the cheese will still taste terrific, it can become a bit rubbery once it has cooled to room temperature or refrigerated.

I fell in love with this salad as soon as I tasted it. Serve it with grilled or pan fried sourdough bread for a delightful lunch.

Taverna Salad
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Taverna Salad

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove (about 1 teaspoon) minced

  • 1/2 teaspoon dried oregano

  • Salt and pepper

  • Salad

  • 1 yogurt flatbread or 2 (5-6-inch) pita breads or broken pita chips

  • 2 1/2 cups cherry tomatoes, halved

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 2 small Japanese cucumbers or 1/2 medium English cucumber, halved, seeded and diced into 1/2-inch pieces

  • 1/2 cup pitted Kalamata olives

  • 1/4 cup chopped parsley

  • 1/4 cup minced red onion

  • 2 tablespoons capers, drained

  • 2 scallions, thinly sliced

  • 1 (8 ounce) block halloumi cheese, patted dry and cut into 3/4-inch slices (or sub with chopped feta)

Directions

  • In a small bowl, combine the olive oil with the Dijon mustard, vinegar, garlic and oregano. Whisk vigorously to combine. Season with salt and pepper to taste. Set aside.
  • If using broken pita chips skip this step and continue to step #3. Chop the pita or yogurt bread into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with a bit of kosher salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita or yogurt bread pieces and cook, tossing often, until toasted and golden brown and crisp, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  • In a large bowl, combine the tomatoes, chickpeas, cucumber, olives, parsley, red onion, capers and scallions. Pour dressing over the salad and toss well.
  • Place halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the reserved skillet over medium-high heat (adjust heat as needed if too high) and cook the halloumi until golden brown, 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes. Do this just before serving the salad so the halloumi retains its softer texture (halloumi has a firm rubbery texture when eaten cold).
  • Add crisped pita, yogurt bread or broken pita chips and halloumi to the salad. Toss and serve.

Notes

  • You may include a small diced yellow or orange bell pepper in place of some of the tomatoes.
Dinner, Japanese, Lactose Free, Pasta, Ramen, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Aunty Ruby’s Somen Salad

December 21, 2024

Perfect for a New Year’s Eve Potluck or New Year’s Day Lunch

Around a dozen years ago I posted a recipe for this refreshing cold noodle salad. The recipe was created by my aunt Ruby who was a fantastic cook and it is one of my favorite dishes. This noodle dish is eye catching with its layered rainbow of bright colors. Crispy carrots, cucumbers, ham, and slivered scrambled eggs atop delicate somen noodles are tossed with a tangy umami dressing just before serving.

The dressing is a perfectly balanced combination of rice vinegar for tanginess, soy sauce for a salty umami flavor, fragrant sesame oil and neutral canola oil, sugar to balance the salty soy sauce, and ground sesame seeds for a rich nutty flavor. It smells divine as you whisk it up in the bowl.

Long ago I splurged and bought a Zojirushi sesame seed grinder after seeing it being used at a sushi restaurant. I have gotten a lot of good use from this little kitchen gadget. There are many other options for grinding sesame seeds. Small hand held grinders are available online and at some Asian markets. You can also crush the seeds in a mortar and pestle if you have one.

All the toppings should be thinly sliced. If you are using smaller Japanese cucumbers they can be julienned or sliced thinly.

A solid choice in a pinch is this Oscar Mayer ham (available at Times on Maui). It’s very easy to cut into thin strips since it is neatly stacked. Any type of thinly sliced ham will work.

Take care not to overcook the somen noodles. Drain immediately and rinse with cold water and ice cubes or place in a large bowl with ice water. The noodles should retain their springy texture and not be mushy.

Everyone will fall in love with this somen salad, and for good reason. It can be made a day in advance, is perfect for a potluck (New Year’s Eve!), is budget friendly and most of all it is plain delicious.

Tips for making the best somen salad:

*Use a large tall pot to boil the noodles as they have a tendency to foam up so you need that extra space!

*Watch over the stove when boiling the noodles and cook for exactly 3 minutes or according to package directions stirring occasionally. Immediately drain the noodles and run under cold running water with a cup of ice. Swish the noodles around the ice to cool completely. Or drain noodles and quickly place them in a large bowl of ice water. Have the ice cubes or ice bath ready before the noodles are done cooking. The noodles are very thin so any additional time they remain in the hot water means they will continue to cook.

*Slice the vegetables, egg and ham thinly so they are approximately the same size. I used packaged ham because it is so easy to slice since it is already stacked neatly. Any type of thinly sliced ham works.

*For a vegetarian version omit the ham. You can add thinly sliced pan-fried tofu strips to the salad. For a vegan version, omit the eggs and ham and add tofu as mentioned above. Or simply serve the salad with lots of crunchy veggies.

*Crispy vegetables are the key to making this noodle salad so satisfying. Quickly blanched and lightly salted bean sprouts, thinly sliced celery or daikon can be used.

*You may not need all of the dressing so it’s better to add spoonfuls as you toss the salad together.

Aunty Ruby's Somen Salad
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Aunty Ruby’s Somen Salad

Recipe by Kiyo
Servings

3-4

servings

Ingredients

  • Dressing

  • 1 1/2 tablespoons granulated sugar

  • 4 1/2 tablespoons unseasoned rice vinegar

  • 4 1/2 tablespoons soy sauce

  • 3 tablespoons canola or vegetable oil

  • 1 1/2 tablespoons sesame oil

  • 1 tablespoon ground sesame seeds

  • Salad

  • 1 package somen noodles (3 bundles, 8 ounces) somen noodles

  • 3 cups finely sliced iceberg lettuce

  • 2 medium carrots, julienned

  • 2 small or 1 medium Japanese cucumber, julienned or thinly sliced (seeds removed)

  • 4 ounces thinly sliced ham

  • 2 large eggs, whisked and fried in a thin layer, cooled and sliced into strips (use low heat, cooked eggs should not be browned)

  • Finely sliced green onions (optional)

  • Roasted black sesame seeds for topping salad (optional)

Directions

  • Combine sugar, rice vinegar and soy sauce in a medium bowl. Stir to dissolve the sugar. Add canola or vegetable oil, sesame oil, and sesame seeds. Set aside. The dressing can be made up to 2 days in advance. Store in the refrigerator.
  • Have all the topping ingredients ready to go (vegetables, sliced ham, cooked and sliced egg). This can be done the same morning you are planning to serve the somen salad. Keep refrigerated.
  • Cook the somen for exactly 3 minutes (or even a few seconds less) or according to package directions. Immediately drain and place the noodles in an ice bath or run cold water and ice cubes over the noodles to cool quickly. Drain the somen well in a colander. With a double layer of paper towels in one hand, lift some of the noodles with the other hand and gently dab off excess water that may be dripping from the noodles (don’t leave noodles on towels as they tend to stick). Continue with the rest of the noodles transferring them to a low sided serving bowl as you go. This will ensure there is no excess water in the serving bowl.
  • Layer with toppings: iceberg lettuce, carrots, cucumbers, ham, egg. Sprinkle with green onions and sesame seeds if using. You can chill the salad until ready to serve. The noodles should be very cold, not room temperature. If serving right away, make sure to chill the noodles in an ice bath before continuing with layering the topping ingredients. Spoon some of the dressing over the noodles right before serving. Toss, adding more as needed. The noodles should be well coated with the delicious dressing.

Notes

  • Recipe can be doubled (or more) to feed a larger group of people.
Dinner, Lactose Free, Mexican, Recipes, Rice Dishes, Side Dishes

Rice with Poblanos & Corn

November 25, 2024

This beautiful rice dish, fragrant from roasted poblanos and sweet corn kernels, is a flavorful side dish to accompany your favorite Mexican meals. The poblanos give the rice a rich smoky flavor and fresh corn kernels add a sweet and satisfying texture.

The hint of allspice in the rice adds a warm depth of flavor that makes this rice unlike other rice dishes I often make.

Long grain or jasmine rice works well for this dish. I love the scent of jasmine rice as it cooks, filling the kitchen with its light floral scent.

A toaster oven is the way to go when roasting the poblanos. If you don’t own one, you can easily roast them in your oven or on a grill. You want them to get nicely charred so that smoky flavor shines through in the rice.

I love how the poblanos rise to the top as the rice cooks. It’s one of the most beautiful rice dishes to serve as part of your Mexican inspired meal.

I serve this delicious rice with all types of Mexican food including, but not limited to, enchiladas. It also makes a tasty snack on its own.

Rice with Poblanos & Corn
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Rice with Poblanos & Corn

Recipe by Kiyo
Servings

6-8

servings

Adapted from Nopalito cookbook

Ingredients

  • 1 1/2 tablespoons vegetable or canola oil

  • 2 cups jasmine or long grain white rice

  • 1 tablespoon Earth Balance Buttery Sticks or regular butter

  • 2/3 cup finely chopped white onion

  • 1 1/4 cups fresh corn kernels (from about 2 small ears of corn) or 3/4 cup canned or frozen corn well drained

  • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt

  • 1/4 scant teaspoon ground allspice (optional but recommended)

  • 3 cups chicken broth (for vegetarian version, Better Than Bouillon No Chicken Base or other vegetarian broth of choice)

  • 3 medium poblano chiles (1/2 pound), roasted, peeled, seeded stemmed and sliced into 1 x 1/4-inch strips (see notes below)

Directions

  • Heat the oil in a large saucepan (one that has a lid, such as a Dutch oven) over medium to medium- high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, about 2-3 minutes, adjusting the heat as needed.
  • Clear a space in the center of the pan and add the butter, onion and corn. Stir together with the rice and cook over medium heat until the onion begins to soften, about 2-3 minutes. Add the salt and allspice, stirring well. Stir in the broth. Bring to a boil, add the poblanos, stir and bring back to a boil. Turn the heat down to low, cover the pot and set a timer for 20 minutes. Do not open the pot while the rice is cooking.
  • Turn off the heat and let rice sit covered for 15 minutes before fluffing and serving. (The lid will have quite a bit of condensation on it. When uncovering the rice, quickly flip the lid over so the water does not drip into the rice).

Notes

  • To roast the chiles, wash, pat dry and place on a foil lined baking sheet. Broil in a toaster oven (4 inches from broiler element) or regular oven (6 inches from broiler element) for 15+ minutes, turning frequently with tongs to allow charring on all sides. Place the roasted peppers in a bowl covered with plastic wrap or a zip top bag and allow the peppers to sweat for 15 minutes to soften the skin before peeling.
  • I found that using 1 1/2 cups frozen or canned corn (in place of fresh) added too much moisture to the rice so I decreased the amount to 3/4 cup. Leftover rice can be frozen for a few months.
Dinner, Recipes, Side Dishes, Vegetarian, Veggies

Roasted Sweet Potatoes with Parmesan & Thyme

October 8, 2024

These roasted sweet potatoes are a perfect dish for the upcoming holiday season, but equally welcome anytime of the year. The sweet potatoes have tender interiors with slightly crisp edges. A bit of parmesan adds that “je ne sais quoi” to the dish, that pleasing flavor that’s also known as umami.

If you buy sweet potatoes that are not too large/thick you will have room to layer more rows which makes for a stunning dish.

The recipe is pretty straight forward. Peel, slice, mix, arrange and bake the sweet potatoes. If you have a large toaster oven as I do, feel free to use it!

Overlapping the sweet potato slices makes for a gorgeous presentation. A sprinkling of Maldon sea salt and fresh sprigs of thyme are the final touch before bringing the dish to the table.

This recipe serves four people. Double or triple the recipe if you are serving a larger group of guests.

Roasted Sweet Potatoes with Parmesan & Thyme
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Roasted Sweet Potatoes with Parmesan & Thyme

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 medium sweet potatoes (about 1 3/4 pounds) peeled, ends trimmed, sliced into 1/3-inch pieces

  • 1 teaspoon finely minced garlic

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons salted butter, melted

  • 1/4 cup finely grated parmesan cheese (Parmigiano Reggiano recommended)

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon Italian seasoning (or a combination of dried oregano, basil and marjoram if you have it)

  • Fresh thyme sprigs

  • Maldon sea salt (optional)

Directions

  • Preheat oven (or large toaster oven if it will accommodate your baking dish) to 425 degrees. Lightly butter or oil a baking dish that will accommodate the potatoes.
  • Place sliced potatoes, garlic, olive oil, and melted butter in a resealable bag making sure the potatoes are evenly coated. Add the parmesan cheese, salt, pepper, Italian seasoning. Seal the bag and mix the seasonings with the potatoes.
  • Arrange the potatoes (larger pieces around the exterior) overlapping slightly to fill the baking dish. Sprinkle the potatoes with a few torn thyme sprigs.
  • Bake uncovered for 30-35 minutes, or until the potatoes are tender and slightly browned around the edges. If you would like a bit more color on the edges of the potatoes, broil for about 2 minutes. Sprinkle with fresh thyme sprigs and Maldon flaky sea salt before serving.

Notes

  • The sweet potatoes are best served straight out of the oven. Leftovers will keep for a few days and can be reheated in the oven or microwave.
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.
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