Browsing Tag

Soy Sauce

Dinner, Lactose Free, Recipes, Tofu, Vegetarian

Chile Crisp Tofu Cutlets

June 8, 2024

These tofu cutlets are exceptionally crispy and perfectly seasoned throughout. Jazzed up with a chile crisp marinade, they are a real crowd-pleaser. You can substitute the tofu with chicken breast cutlets if you want to. Either way, you’ll love this dish.

I’ve tried various brands of chile crisp (chili oil, chile crunch) and landed on ZinDrew (O.G Batch) as being my favorite. It has lots of crispy bits with less oil than some of the other brands. The heat level is just right for my taste, not mild but not overly spicy. Use your favorite brand for this recipe.

The marinade for this dish is spot on. Spicy, tangy, with a hint of sweetness, it adds tons of flavor to the otherwise neutral tofu or chicken breasts.

Extra firm tofu is the key to getting the right texture for this pan-fried tofu. I press out the water before slicing it into slabs. This quick step ensures the tofu doesn’t retain too much water.

Look at the gorgeous color of the marinade. Spicy, savory, tangy = umami!

After the tofu has marinated for a short time, it is dredged in flour, dipped in the eggy marinade and coated with panko.

Plain white or brown rice is the perfect accompaniment for the tofu, along with crisp greens tossed with a tangy vinaigrette.

Chile Crisp Tofu Cutlets
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Chile Crisp Tofu Cutlets

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from NYT Cooking
Serves 4 when using chicken breasts

Ingredients

  • 2 tablespoons chile crisp, plus more for serving

  • 3 tablespoons soy sauce

  • 3 tablespoons red wine vinegar

  • 2 tablespoons (scant) granulated sugar

  • 1 teaspoon kosher salt (such as Diamond Crystal) or 1/2 teaspoon sea fine salt

  • 1 (14 oz) container extra firm tofu, water pressed out, cut into 10 slabs, or 1 1/4 – 2 pounds thin sliced chicken breasts pounded to 1/3-inch thick

  • 1 1/2 cups panko bread crumbs

  • 1/2 cup all-purpose flour

  • canola or grapeseed oil for frying

  • 2 large eggs

Directions

  • In a medium bowl, whisk together the chile crisp, soy sauce, vinegar, sugar and salt to dissolve sugar and salt. Place tofu slabs in a baking dish large enough so they are in a single layer (or use zip top bag). Spoon the marinade over the tofu and turn to coat. Cover and refrigerated for 2 hours, turning once. If using chicken breasts, add chicken to bowl with marinade and turn to coat. Refrigerate for up to 8 hours.
  • Meanwhile, place panko in a wide shallow bowl or plate; place flour in another shallow dish. Transfer marinated tofu slabs to a plate. Pour tofu marinade into a shallow bowl and whisk in eggs. Working with one tofu cutlet at a time, dip in flour to coat all over. Shake off excess flour then dip it in the eggy marinade to coat, allowing excess to drip off into the bowl. Dip both sides in panko, pressing gently. Transfer to a plate. Repeat with the remaining tofu cutlets. If using chicken, follow the same breading process.
  • In a 12-inch skillet, heat about 1/4-inch of oil over medium. Line a plate with paper towels. Once oil is hot, fry tofu cutlets until nicely browned, about 3 minutes. Turn cutlets over and continue frying until golden brown with an orange tint all over. Transfer to prepared plate and sprinkle lightly with flaky sea salt. If using chicken breasts, follow the same cooking procedure (chicken is cooked when interior registers 160 degrees, carry over cooking will take it to 165 degrees).
  • Serve the cutlets hot, with your favorite sides and extra chile crisp.
Appetizers, Dinner, Eggs, Japanese, Lactose Free, Recipes, Side Dishes

Momofuku’s Soy Sauce Eggs

November 26, 2023

One thing is for sure, I will never get bored with eating eggs. The humble egg is versatile, nutritious, and so tasty. One of my favorite egg preparations is this easy soy sauce recipe. They can be eaten as a snack, in ramen, on rice, on toast with smashed avocado or in a salad. Marinating eggs in a simple sauce for just a few hours transforms them into a delectable treat.

Momofuku’s soy sauce egg recipe calls for sherry vinegar which has a smooth and toasty flavor. A reliable brand is O California which can be found at Safeway and Whole Foods here on Maui. Vinegar lasts more or less indefinitely so it is a good investment. If you are unable to locate sherry vinegar you can substitute it with unseasoned rice vinegar.

Egg yolks vary in color depending on the chicken’s diet. According to an article from America’s Test Kitchen, a paler yolk has the same nutritional value as one with a darker color. With that being said, I’m always delighted when I crack an egg open that has a vibrant yellow-orange color. For soy sauce eggs, you definitely want yolks with a deeper color. Ka Lei Eggs (Hawaii) are a good choice.

You’ll want to have a timer handy when boiling the eggs. To ensure your eggs have that velvety, jammy texture they need to be boiled for exactly 6 minutes and 50 seconds. Once the timer goes off the eggs will immediately go into an ice bath to stop from cooking any further.

I found that using my 4-cup glass measuring cup worked perfectly for marinating the eggs. A clean paper napkin over the top helps to submerge the eggs in the umami rich sauce.

The eggs are ready to eat in just a couple of hours and can be left to marinate for up to 6 hours.

These delicious eggs can be served as an appetizer or snack.

My favorite accompaniment for the eggs is a bowl of rice sprinkled with furikake and served with homemade kimchi or Japanese pickles on the side.

Momofuku's Soy Sauce Eggs
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Momofuku’s Soy Sauce Eggs

Recipe by Kiyo
Servings

6

servings

Recipe adapted from Food52

Ingredients

  • 6 tablespoons warm water

  • 1 tablespoon sugar

  • 2 tablespoons sherry vinegar

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup regular soy sauce

  • 6 large eggs

  • Maldon or other flaky salt for serving

  • Freshly ground black pepper for serving

Directions

  • In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauces.
  • Bring a medium pot of water to a boil. Carefully place eggs into the boiling water and cook for exactly 6 minutes and 50 seconds. You may stir slowly for the first minute to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  • Peel the eggs once they are cool. Transfer the eggs to the soy sauce mixture and marinate in the refrigerator for at least 2 hours, and up to 6 hours, making sure they are completely submerged.
  • Remove the eggs from the sauce. You can save the sauce mixture for another round of eggs if you wish.
  • To serve, cut the eggs in half and season with salt and pepper. Any leftover eggs can be stored in an airtight container for 4-5 days.
Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu
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Balsamic-Soy Marinated Tofu

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil

  • 3 tablespoons soy sauce

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs

  • 2 teaspoons maple syrup (optional but recommended)

  • 14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

  • Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
  • Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
  • Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.
Dinner, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Cucumber Salad with Roasted Peanuts and Chile

April 29, 2023

This easy to make crispy cucumber salad has a lot going for it. Not only is it very simple to put together, it is an uncommon but tasty combination of ingredients.

Cucumbers with minimum amount of seeds and tender skins are best for this salad. You really want that “crunch” in each bite you take. Japanese cucumbers work well if you can find them.

The addition of nuts adds so much flavor and texture to salads. Including a small amount each day in your diet is very nutritious. The salad also has red pepper flakes for a bit of spice and cilantro for its unique je ne sais quoi. Of course if you don’t care for cilantro, switch it out with fresh mint or parsley.

The peanuts, cilantro, and chile flakes are chopped up together. I found that this is best done close to the time you are serving the salad. If you want to chop these ingredients in advance, it’s best to separate the cilantro from the peanuts and chile flakes as the moisture from the cilantro can affect the texture of the peanuts.

Once you have everything ready to go, toss the cucumbers with the dressing then sprinkle it with the peanut topping. A drizzle of your favorite chile crunch is the icing on the cake.

Cucumber Salad with Roasted Peanuts and Chile
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Cucumber Salad with Roasted Peanuts and Chile

Recipe by Kiyo
Servings

2-4

servings

Recipe adapted from NYT Cooking

Ingredients

  • 6 Japanese or Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces

  • Kosher salt

  • 1/4 cup salted, roasted peanuts

  • 1/4 cup cilantro leaves (or substitute with fresh mint or parsley)

  • 1/2 teaspoon chili flakes

  • 2 tablespoons soy sauce

  • 2 tablespoons unseasoned rice vinegar

  • 1 1/4 teaspoons granulated sugar

  • 1 small garlic clove, grated

  • Chile crisp or chile oil (optional but recommended)

Directions

  • Toss sliced cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
  • Chop peanuts, cilantro and red pepper flakes together until very fine. If you are not serving the salad within an hour, chop cilantro separately and combine with peanuts and chili flakes before serving. This will prevent the peanuts from taking on moisture from the chopped cilantro.
  • In a large bowl, whisk together soy sauce, rice vinegar, sugar and garlic. Transfer salted cucumbers to the bowl and toss to coat.
  • To serve, place half the cucumber salad on a plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumbers and peanut mixture. Drizzle with chile crisp or chile oil if using. Serve immediately.

Notes

  • Leftovers will keep for a day stored in the refrigerator. Note that the peanuts may lose their crunch from being stored with the cucumbers and dressing.
Dinner, Japanese, Lactose Free, Recipes, Vegan, Vegetarian

Sesame Brown Butter Udon Noodles

March 16, 2023

Here is a quick and delicious dish to satisfy a craving for udon. Given that it includes fresh spinach, it’s nutritious as well. This is a broth-less bowl of chewy noodles flavored with browned butter and lots of sesame seeds. It’s scrumptious.

I highly recommend you seek out fresh udon. Here on Maui I buy Sun Noodle udon which is available at Island Grocery. If you are unable to find fresh udon, frozen udon would be the next option. Dried udon is very thin and lacks the wonderful chewy texture of fresh udon that makes this particular dish so delightful.

My version is vegan since I used Miyoko’s in place of regular unsalted butter. It’s an excellent substitute if you are lactose intolerant. Another plus is that you can actually brown Miyoko’s vegan butter.

The “butter” browns quickly so you’ll want to keep a close eye on it.

Once the “butter” has browned, it gets tossed with the cooked udon and spinach. Divide the noodles into bowls, sprinkle with a generous amount of roasted sesame seeds and a dollop of chili crisp and devour your bowl of noodles.

Sesame Brown Butter Udon Noodles
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Sesame Brown Butter Udon Noodles

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

  • 8 ounces fresh udon (in a pinch, substitute with frozen udon)

  • 5 ounce container of baby spinach (or up to 8 ounces)

  • 2 tablespoons Miyoko’s Vegan Butter (or regular unsalted butter)

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 tablespoon soy sauce

  • pinch of granulated sugar

  • 1 tablespoon roasted sesame seeds

  • Chili crisp for serving, optional

Directions

  • Bring a large pot of water to a boil. Add the noodles and cook according to package directions until just tender. Reserve 1/4 cup of cooking water. Drain the noodles in a colander and set aside.
  • Microwave spinach with 1 1/2 tablespoons water in a large bowl (cover with damp paper towel or microwavable plastic wrap with a small corner left open for steam to escape, or use microwavable steamer).
    Drain and add to noodles.
  • Set the pot used for cooking the pasta, over medium heat. Add 2 tablespoons Miyoko’s Vegan Butter and cook, stirring occasionally, until the foam subsides and the butter turns golden brown, about 3-4 minutes. Watch closely so the butter does not burn. Add the black pepper and stir until fragrant. Add 2 tablespoons reserved pasta water, plus noodles and spinach, soy sauce and sugar, and toss until the sauce is thickened and silky. Add more pasta water a tablespoon at a time if needed to ensure the sauce clings to the noodles.
  • Remove from the heat and season to taste with more soy sauce and black pepper if needed. Divide into two bowls, sprinkle with sesame seeds and serve with chili crisp.
Beef, Dinner, Grill, Korean, Lactose Free, Recipes

Kalbi Ribeye

December 23, 2021

Korean kalbi ribs are a local island favorite in Hawaii.  It is most common to use flanken-style short ribs for this recipe. It is sometimes difficult to find this cut of meat, however, your butcher should be able to accommodate your request. Though this is the most common cut of meat used for kalbi, I found that using a boneless ribeye is superb.  The ribeye is tender and so flavorful.

Ribeye Steaks

I bought a thick cut ribeye from Whole Foods and asked the butcher to slice it into two thinner pieces. It worked out perfectly for kalbi.

Ribeye Steaks & Marinade

Kalbi Marinade

The marinade is easy to prepare with ingredients you most likely have on hand.

Garlic, Ginger, Green Onions, Sesame Seeds, Onion

The main ingredients for the marinade are garlic, ginger, green onion, sesame seeds and onion.  Though it may seem very ordinary, these common ingredients come together to make the best marinade.

Marinating Kalbi Steaks

I mix up the marinade early in the morning and let the steaks soak up the tasty sauce for about 10 hours.

Kalbi Steak, Mac Salad, Rice & Homemade Kimchi

The end result is a delicious kalbi-style ribeye steak that is perfectly seasoned and grilled to perfection.  Sometimes we serve the kalbi with mac salad and homemade kimchi, other times with charred green beans.  Rice is always a part of the meal.

Kalbi Steak, Charred Green Beans, Homemade Kimchi & Rice

Kalbi Ribeye
 
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Author:
Serves: 2
Ingredients
  • 1 thick cut ribeye steak (about 1 pound, cut into two ¾-inch thick each pieces)
  • Marinade:
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sesame oil
  • ¼ cup packed dark or light brown sugar
  • 2 tablespoons water
  • 1 tablespoon finely grated onion
  • 1 tablespoon finely grated garlic (A Microplane works great for the garlic and ginger)
  • 2 teaspoons finely grated ginger
  • 5 green onions finely sliced
  • ¾ teaspoon red pepper flakes
  • 2 teaspoons roasted sesame seeds
  • freshly ground black pepper
Preparation
  1. Whisk together the marinade ingredients in 2-cup glass measuring cup or medium sized bowl. Reserve ¼ cup of marinade.
  2. Place the steaks in a single layer in a ziplock bag. Pour marinade over top and bottom of steaks making sure each steak is coated well. Place bag in the refrigerator for 8 - 10 hours, turning the bag occasionally.
  3. For gas grill: Turn all burners to high, cover and heat grill until very hot, about 15 minutes. Clean and oil grates liberally once grill is hot. Grill steaks for about 5 minutes total, brushing reserved marinade over the steaks and turning several times for an even char. Check temperature with Thermapen or other digital thermometer. Remove when internal temperature reaches 140 degrees.
  4. ***The steaks can also be cooked over a hot charcoal grill.

 

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