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Grace

51 MUST Try Foods When In Japan!

January 24, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about 51 MUST Try Foods When In Japan!

A bowl of super hot ramen with loads of red chili powder, pork, noodles, and sliced green onions. There is a red spoon resting in the bowl.
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Japanese cuisine is one of the world's most famous and amazing cuisines. The Land of the Rising Sun is a foodie's dream come true! My husband and I spent 3 blissful weeks traveling and eating our way through Japan back in 2020.

My intention was to try as many famous foods in Japan that I could while I was there. I managed to enjoy quite a few!

And now, here I am excited to share with you 51 foods that YOU MUST try when in Japan!

Foods 1-10

Here are my top 10 foods that you MUST try when in Japan. These are all considered quite famous foods in Japan.

Top Ten Foods You Must Try When In Japan

1) SUPER SPICY Ramen

A bowl of super hot ramen with loads of red chili powder and sliced green onions. There is a red spoon resting in the bowl.
SUPER SPICY HOT RAMEN, Kobe, Gashoken Sannomiya

Japanese ramen is out of this world delicious. Ramen broth has the most amazing flavor and the noodles and various toppings typically including pork, make this a fantastic one dish meal. The lead picture and picture above is no ordinary ramen though! This ramen, from Gashoken Sannomiya, in Kobe, Japan, is the SPICIEST soup I have ever had! This particular restaurant also has non spicy versions, but if you like spicy food you MUST give this a try!

2) Sushi

Sushi with green onion sliced garnish on a checkered plate.
Beautifully garnished Sushi
Sushi pieces topped with mayonnaise.
Sushi with mayo
UOBEI restaurant in Tokyo with view of the counter where people are sitting and stacks of empty plates. There are screens where people order food and the conveyer belt above the screens. There is a lady with a mask in the picture.
Stacks of plates at UOBEI

Sushi is one of Japan's most popular dishes. There is no better place to enjoy sushi than when you are in Japan! Pictured here is some sushi topped with mayonnaise, and a scene from the UOBEI restaurant in Tokyo. Sushi is everywhere in Tokyo, and if you'd like to have a delicious, inexpensive, and fun sushi meal then try UOBEI. See the stack of plates in the picture? Basically you can order plate after plate of delicious sushi (or miso soup) delivered to you via a "model bullet train." And you can order to your hearts content because it's so affordable!

3) Miso Soup

A black bowl containing miso soup with clams and garnished with green onions. There is a spoon resting in the bowl.

Here is the miso soup that was delivered to me via the "model bullet train" at UOBEI. Miso soup is made from dashi stock and miso paste. Try a version with clams and sliced scallions if you can!

4) Tempura

A dish topped with various pieces of tempura and a bowl with soy sauce and grated daikon radish with chopsticks resting on top.

What's not to love about battered and deep fried food? Tempura is an absolute delight! Seems like you can tempura almost any food! Here is a plate of tempura including pickled ginger, okra, and avocado tempura. Dip the tempura into a delicious sauce comprised of soy sauce and grated daikon radish and it's heavenly!

TIP: sit at the counter and enjoy tempura one by one as it comes out fresh from the fryer!

5) Shabu Shabu

A woman holding a raw piece of meat with chopsticks.
Look at that beautiful piece of marbled meat!
Selection of raw meats in trays and a shabu shabu hotpot filled with warm broth.
Selection of meats for Shabu Shabu

Shabu shabu is Japanese hotpot. It's typically served with slices of vegetables and meats, including the delectable Wagyu beef! The term "shabu shabu" means swish swish (the sound you make when you gently move the food around in the broth to cook it.

We dined at Momo Paradise when we were in Tokyo, and this restaurant is highly recommended for your shabu shabu! Our dinner here was one of the highlights of our trip to Japan. You will absolutely love a dining experience at Momo Paradise. Bring your biggest appetite!

6) Soba

A bowl of soba noodles some of which are being held with chopsticks.  There is some tempura in the bowl.

Soba noodles are made from buckwheat flour and they are similar to spaghetti. You can enjoy them served both hot and cold. Here is a hot steaming bowl of soba with tempura. Soba is absolutely delicious and extremely popular. You can find soba restaurants throughout Japan so be sure to have some soba and slurp slurp!

7) Okonomiyaki

Okonomiyaki which is a Japanese savory pancake topped with lots of mayonnaise.

Okonomiyaki is a Japanese style savory pancake. In Japan it is usually cooked on a teppan (iron griddle) and it consists of flour, a protein, and various other ingredients, which may include copious amounts of mayo as seen here!

We had ours in Hiroshima. Hiroshima okonomiyaki differs from Osaka okonomiyaki in that in Hiroshima the ingredients are layered rather than mixed together. Try both kinds if you get a chance as this dish is not to be missed!

8) Yakiniku A5

A man and woman standing in front of a sign that has an image of a cow. The sign says A FIVE YAKINIKU.

If you love grilled meats, then you have to make a beeline to a Yakiniku restaurant! Unfortunately this particular restaurant that we went to in Osaka is now closed, but there are many quality Yakiniku restaurants that you can enjoy.

A Five refers to the superior quality of the Japanese Wagyu beef that's on the menu. The beef is melt in your mouth tender, and A5 is the highest quality beef you can get!

A selection of raw meats on a platter. Each meat has a sign with it and there are garnishes of parsley and a dab of wasabi on the plate.
Selection of top quality meats for grilling.
A selection of sliced meats on an indoor table grill with a pair of tongs poised over one of the meats.
Just look at the marbling on this meat!

This was one of the BEST dining experiences we had while in Japan. Don't miss it!

9) Takoyaki

A plate full of takoyaki which is a ball shaped food filled with octopus and topped with drizzled mayonnaise and bonito flakes.  There is a pair of chopsticks resting on the side.

Takoyaki is one of the most delightful foods we discovered while in Japan! These are Japanese octopus balls! They are a popular street food, and pictured are the ones we enjoyed from a food stall in Osaka.

Basically they are round balls of dough which house some octopus meat in the center of the ball. Here they are topped with takoyaki sauce, bonito flakes, and drizzled with loads of mayo.

These are so delicious and it's super fun to watch them being made as well!

10) Yurinchi Chicken (Japanese Fried Chicken)

Crispy pieces of fried chicken on a plate with tons of sliced scallions as garnish.  There is a soy based sauce drizzled over the chicken.

We discovered this dish on our last evening in Japan.

Yurinchi chicken is the Japanese version of Chinese style fried chicken. It is usually made with chicken thighs with the skin on, coated with potato starch, then deep fried to a crunchy and crispy golden brown. It is served on a bed of lettuce, with a superb tasting Yurinchi sauce poured over it, and then topped with loads of sliced scallions!

We have never had crispier chicken and the soy sauce based Yurinchi sauce was a total delight.

Try this accompanied by some sake or Asahi beer for a deliciously satisfying meal!

Foods 11-20

Now I move on to some foods that fall in the "unusual" category. They are still delightful and interesting though. I hope you will give them a try!

Some Unusual and Interesting Japanese Delights!

11) Tako Tamago

Several Tako Tamago which is baby octopus on a stick.

Tako Tamago is a candied baby octopus, stuffed with a boiled quail egg inside the head. I tried this and it was really good! It's chewy with a combination of salty and sweet flavors, and a MUST try food when at Nishiki Market in Kyoto !

This market is a 5 block long street in central Kyoto. It is comprised of more than 100 shops, stalls, and restaurants, and is also known as Kyoto's Kitchen.

You will have an AMAZING time sampling incredible food at Nishiki. This market is not to be missed!

12) Grilled Sparrow

A try with grilled sparrows on a stick next to a try with grilled quails.

So my husband tried the grilled sparrow. I think once was enough for him. 😅 You can also find these at Nishiki Market in Kyoto.

These grilled sparrows are definitely not for the faint of heart but why not give it a try if you have the opportunity when visiting Kyoto?

13) Fresh Wasabi

A plastic wrapped package containing fresh wasabi with the price of 980 yen.

You'll see fresh wasabi root, also known as Japanese horseradish, for sale in market stalls and grocery stores. If you love the head clearing taste of wasabi as much as I do, you MUST give fresh wasabi a try!

Cooks and chefs use wasabi graters to grate the root. Guess what? The grater is made of sharkskin! Grating the root produces the paste. It's my understanding that once grated, you want to consume it ASAP...as the longer you leave it the less heat there will be.

You'll love telling your friends and family that you got to try fresh wasabi root when in Japan!

14) Fried Noodle Sandwich

A sandwich filled with fried noodles packaged in a plastic wrap.

I did a double take when I first saw these! Genius!

You can find these at 7 Eleven in Japan. Japanese 7 Eleven is nothing like 7 Eleven in the United States. These convenience stores seem to sell absolutely EVERYTHING!

Be sure to visit 7 Eleven while in Japan and hunt down the Fried Noodles Sandwich for your enjoyment!

15) Natto

A cardboard cup with natto which is fermented soy beans.  Some natto is on a spoon and there is cooked egg and green onions, and slime.

Natto is fermented soybeans. It's a very popular food in Japan, and as you can see it's slimy.

What you can't see (or smell) is how STRONG smelling this food is! It's typically sold with a small quail egg, so here you can see the cooked egg in the cup. Honestly I could not finish it, but at least I tried it!

16) Japanese Kit Kats

A package of Japanese Wasabi flavored Kit Kat. There is a picture of wasabi root and sharkskin grater on the package.

Kit Kats are extremely popular in Japan and you won't believe how many different flavors they have!

One of my favorite Japanese Kit Kats was the Wasabi flavored one. It's not overpowering so I think most people would find it palatable. You can see the wasabi root pictured on the package, as well as the sharkskin grater!

17) Fugu!

A puffer fish with a top hat and a red and gold braid around the top hat.
A puffer fish display in a grocery store.
A small plate with sliced fugu and labels from the grocery store where it is being sold in Japan. There is also a chrysanthemum and leaves on the package.
A plate of sliced fugu as sold at the grocery store.

Fugu is also known as puffer fish, and this is considered a delicacy in Japan. The thing is...parts of the fugu are poisonous. So if it is not prepared properly, people who eat it can become sick or even die!

The good news is that now Japan now requires chefs to go through extensive training to get a license that allows them to prepare fugu for diners.

Take a deep breath and try fugu when in Japan!

18) Gold Leaf Ice Cream - Kanazawa

A woman holding an ice cream cone with soft serve ice cream topped with a sheet of gold leaf.
Kanazawa Gold Leaf Ice Cream!

This one is a no brainer! Soft serve ice cream topped with gold leaf is an incredible treat! We enjoyed ours in Kanazawa, which is famous for gold leaf.

Gold leaf ice cream is both beautiful and delicious. Be sure to treat yourself to this amazing dessert when in Japan!

19) Hakone Egg

A shopping bag with a drawing of a volcano and a person holding a Hakone black egg.
Hakone Black Egg
A Hakone Black Egg which has been peeled and you can see the inside white and yellow yolk of the egg.
Interior of a Hakone Black Egg

Be sure to take a day trip from Tokyo to amazing Owakudani in Hakone and seek out their black eggs. Owakudani is an active volcanic zone, and you can take a tram over this area and see the sulfuric vapors and hot springs from the tram!

The eggs are cooked in the sulfuric hot springs at Owakudani and the sulfur is what turns them black. They say that eating one of these eggs will extend your life by 7 years, so maybe eat 2 or 3!

20) White Strawberries

A bowl filled with white strawberries.

Japan LOVES LOVES strawberries! I was so surprised when I saw white strawberries and just couldn't wait to try them!

They are a little on the expensive side, and they pretty much taste like regular strawberries 😄. However, it's super fun to try them when you are in Japan! They are sold in many grocery stores and markets.

Foods 21-30

These next few foods are some of my personal favorites which I hope you will enjoy when visiting Japan!

21) Sake

A woman in a shop that sells sake. There are many different bottles of sake on shelves in the shop.

Be sure to enjoy some sake, the national drink of Japan, when visiting this amazing country!

You can find sake throughout Japan, however if you are visiting Kanazawa I highly recommend trying some sake crafted in this region.

 Kanazawa’s Fukumitsuya brewery, the oldest living brewery in Kanazawa, would be a great place to try some high quality sake! This brewery offers sake tasting experiences of their range of premium sakes. So, this would be the perfect place to enjoy Japan's national drink!

22) Senbei (Japanese Rice Crackers)

A woman with a red coat holding a senbei which is a Japanese rice cracker.

Senbei are Japanese rice crackers. Many of us are familiar with the cylindrical shaped rice cracker wrapped with nori (seaweed). But just imagine indulging in a freshly baked senbei!

You can enjoy this awesome experience at Nishiki Market in Kyoto. A warm and delicious senbei is not to be missed!

23) Grilled Eel (Unagi)

Grilled eel bento box including sushi and rice, and Japanese omelette.

Unagi is Japanese freshwater eel. This eel is perfect for grilling, and is usually served basted with a sweet and savory sauce.

Many restaurants specialize in selling unagi and they are called unagi-ya. But you can also buy them in a prepared Bento (called Ekiben) from Japan rail stations, as pictured here.

I enjoyed mine while traveling on a Japanese train...now that's the life!

24) Tamagoyaki (Japanese Omelette)

A Japanese omelette topped with whitebait on a blue and white plate with a blue coffee cup in the background.

A Japanese omelette, or tamagoyaki, is a thing of absolute beauty. It's rolled to create layers which are light and fluffy, and utterly delicious.

I had mine for breakfast, but I think it's perfect for anytime of the day! Be sure to try this delicious egg dish when in Japan!

25) Lotus Root

A chopstick holding a colorful pickled lotus root. There is also pieces of Japanese omelette, a fish shaped bottle of soy sauce, pickled ginger, and some fish in the bento as well.

The first time I tried lotus root was when I visited Japan. Here you see a very colorful and beautiful lotus root, included in a bento.

I can still remember the satisfying CRUNCH of biting into the lotus root! You will be able to find prepared lotus root in grocery stores and in Japan Rail Bento (Ekiben)...as seen here!

26) Gyoza (Japanese Dumplings)

A plate filled with Gyoza.  There is also a pair of chopsticks and dab of wasabi on the side.

Gyoza are Japanese dumplings filled with a variety of delicious ingredients. We nibbled on gyoza at a wonderful izakaya on our last night in Japan. You can get them steamed, or fried as you see here.

This was one of my favorite treats during our trip! Enjoy with soy sauce and wasabi!

27) Melon Pan Bread

Melon pan bread on a black plate.
A Melon Pan Stand with yellow colored panels. There is a large fake melon pan bread on the upper panel of the stand and writing in Japanese as well as the words "Freshly Baked Melonpan" in English. There is a woman with a mask behind the stand.

One thing that surprised me when I went to Japan was how much the Japanese love baked goods and breads!

A popular and delicious bread to try is the Melon Pan Bread. It sort of looks like a cantaloupe to me, but doesn't taste like a melon. Melon Pan is a sweet bread that you can find in the grocery and convenience stores, as well as at food stands that sell it freshly baked.

Be sure to indulge in this one of a kind sweet treat!

28) Pork Katsudon

Fried pork katsu with egg and onion, slivers of seaweed and sprinkles of seasoning on top.  There is a set of chopsticks resting on the plate on the left hand side and a bowl of soup in the background.

I am salivating just thinking about Pork Katsudon! This is a pork cutlet (tonkatsu) which has been breaded and fried. It's then combined with onions which have been simmered in a sweet and savory broth and egg, then placed atop rice in a rice bowl to make Katsudon.

This is a serious Japanese comfort food dish! You can easily make it yourself at home, however it's best enjoyed at a Tonkatsu restaurant in Japan!

29) Gyudon (Japanese Beef Bowl)

A white bowl with slices of beef and onion topped with pickled ginger.

Gyudon, literally "beef bowl", is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ingredients including sake, soy sauce and mirin. The finishing touch is some pickled ginger on top.

It's absolutely delicious! I actually made this myself for dinner one night at an AirBnb in Japan. It's super simple to make at home, but even better when made in or eaten when in Japan!

30) Snoopy Themed Food at Snoopy Cha-Ya!

A sign for Snoopy Cha-Ya Restaurant with pictures of a snoopy rice omelet and a Woodstock curry.

Cute food abounds in Japan! We didn't actually eat here but I spotted this Snoopy Cha-Ya in Kyoto in Nishiki Market. Their restaurant serves Snoopy themed snacks and food and when you visit the menu may have changed from what you see here. However, if you are a fan of Peanuts or Snoopy you MUST check out their offerings and spend some time in their fun shop!

I especially love the look of the Woodstock Curry!

Foods 31-40

31) Katsutera (Castella Cake)

A slice of a Japanese cake called Katsutera.

Katsutera, also known as Castella Cake, is a light and airy sponge cake that has Portuguese influences.

Japanese cuisine prizes simplicity, and this beloved Japanese dessert showcases simplicity at its best.

Treat yourself to a slice of katsutera, perhaps with a cup of matcha tea, when in Japan!

32) Onigiri (Japanese Rice Balls)

A hand holding onigiri which is a rice ball wrapped in seaweed.

Onigiri are absolutely delightful! These are Japanese rice balls. This one is a triangle shape, but it's still onigiri. 😊.

These are perfect picnic fare, and just great to snack on! They come in many shapes and you can many varieties to choose from and enjoy.

I bought the one pictured here (seasoned with soy sauce and wrapped in nori) from 7 Eleven in Japan, which had a very nice selection!

Try as many different onigiri as you can!

33) Hida Beef (Shirakawago)

A temple in the background, and a hand holding a stick with beef skewered on it in the foreground.

Shirakawago is a UNESCO World Heritage Site, and home to Hida Beef. From KyotoGram.com: "Hidagyu (Hida Beef) is known to be the finest beef that comes from the Black-haired cattle raised in Gifu Prefecture."

Visit beautiful Shirakawago and see their amazing Gassho-style houses, and enjoy some melt in your mouth Hida beef when there!

34) Yuzu

Yuzu (Japanese citrus) in plastic containers for sale, with price labels on them.
Yuzu for sale in a grocery store in Japan.
A package of cheese cubes marinated with yuzu.
A package of cheese marinated yuzu.

Yuzu is a very sour citrus fruit that is mainly cultivated in Korea, China, and Japan. Therefore it's the juice and the rind that are used in cooking and the fruit is not normally eaten like you would an orange or tangerine. It's also highly aromatic with floral overtones. Yuzu is such an amazing fruit!

Try yuzu in a prepared food such as the package of Cheese Marinated Yuzu that I found in a grocery store in Japan.

Or...bathe with it! There is an article from Nippon.com, which discusses the joys of bathing with Yuzu. Please check out "Soaking and Seasoning: The Aromatic Pleasures of Yuzu" where you can also see some great pictures of a bather bathing with yuzu!

35) Japanese Curry

A package of Japanese Dinner Curry from S&B.

I can remember the mouthwatering aromas when walking past a Japanese curry house in Japan. Japanese curry is very different from Indian curries and if you've never tried it you are in for an amazing treat!

Enjoy a Japanese Curry at a curry house. Or make your own using one of the many instant curry roux's available in Japan. These roux's are typically sold in block form, such as Vermont Curry.

You can also find a plethora of vacuum sealed curries, that you simply heat and eat, like the one pictured above! Serve it over rice to make curry rice (karē raisu), one of the most popular dishes in Japan!

36) Crown Melons

2 Crown Melons with price tags on display, and a brochure about the Crown Melon in front of the display.

So, these Crown Melons look like cantaloupes, but they are not priced like cantaloupes. My eyes about popped out of my head when I saw these melons on display, the one on the left priced at 5000 Yen, which is about $38 USD as of this writing.

The Crown Melon, also known as the Japanese King of Fruits, is the highest quality of muskmelon produced in Japan. Only melons that have passed the strictest of instructions can be labelled as Crown Melon.

I have a confession...I didn't get to try this when I was in Japan, but I'm saving up my pennies to be able to try it on my next visit!

37) Japanese Pickles

An assortment of Japanese pickles including daikon, cucumbers, and carrots.

Japanese pickles are a mainstay of Japanese meals. Pictured here is Japanese pickled cucumber, carrots, and daikon radish.

I purchased these in a grocery store and enjoyed them as an accompaniment to our main meal. The pickles are so light and refreshing, and once you get a taste for them you'll want them to enjoy at every meal as well!

38) Kamameshi

Kamameshi is a dish of steamed rice with various vegetables, chicken, meat, and/or seafood. It is typically served in a pot which is set into wooden blocks for serving.

If you watch the YouTube video, you will catch a glimpse of kamameshi at the very beginning of the video, when I lift the lid off the pot to reveal the steaming rice. I had my kamemeshi at a restaurant in Kanazawa, with a view of Kanazawa Castle. 😊

Kamameshi translates to "kettle rice." It's delicately seasoned and absolutely delicious!

39) Kanazawa Snow Crab

Large crabs displayed for sale with prices on them.

Crab so fresh, it's still alive and moving in the market! I spotted these crabs in a market in Kanazawa, and I LOVE crab, but unfortunately these were out of my budget at the time! 14,000 yen is around $107 USD at the time of this writing so crabs definitely were not cheap!

Seafood from Kanazawa comes from the Sea of Japan. If you are in Kanazawa, Japan in winter, be sure to check out the snow crab there. It is considered the winter seafood champion!

Kanazawa-uminosachi.jp explains that the black dots that you see in the picture above are "the eggs of a type of leech called kani-hiru and indicate a particularly good catch. The more eggs on the shell, the more flavor is packed into the crab!" So now we know why these are so expensive!

40) Sakura (Japanese Cherry Blossom)

A sakura pastry or pastry that looks like a cherry blossom.

It is an absolute delight to be in Japan during the height of their Sakura season (cherry blossom season). Japanese Sakura are stunning to behold, and they can also be edible when preserved!

Here you see a pastry that is created to look like a Sakura, and in the middle are some edible cherry blossoms.

Be sure to treat yourself to some edible Sakura when in Japan!

Foods 41-51

Last But Not Least!

41) Edamame

A black bowl filled with edamame pods.

Edamame are young soybeans that are harvested before they are ripened or hardened. We were served this edamame at an izakaya (a Japanese bar that serves drinks and snacks) to nibble on.

The Japanese love edamame, so take the time to enjoy some as the Japanese do, eaten from the pod with a little salt. And don't forget the cold Asahi beer to go along with it!

42) Yaro Ramen MegaTon Ramen

Yaro Ramen Megaton Ramen

Yaro Ramen has locations around Tokyo, and there you can find the MegaTon Ramen for your enjoyment!

It's described as "Speciality Ramen with a all topping and large serving, based pork bone broth." It's basically a monster bowl of ramen, absolutely delicious, and a definite challenge to finish!

If the MegaTon is too much for you, you can grab one of their other delicious bowls of ramen. But why not try the MegaTon when you have the chance? 😄

43) Nasu (Japanese Eggplant)

Several bowls filled with Japanese eggplants on display for sale in a market.

Nasu, or Japanese eggplant, is quite different from our American eggplant. The nasu is slender, smaller, and not as bitter as our American eggplant. This versatile eggplant is great baked, broiled, steamed, stir fried, and grilled!

Here are some ways that the Japanese serve nasu. For instance:

  • Dengaku - the eggplant is cut in half and cooked with miso paste
  • Miso itame - eggplant stir fried with miso, sugar, and onions
  • Nasu zuke - pickled eggplant

I hope you get the chance to try all of the 3 dishes listed above!

44) Ekiben (Japan Rail Bento)

Various ekiben on display for sale. These are bento boxes that you buy on Japan Rail.
Various ekiben on display for sale. These are bento boxes that you buy on Japan Rail.

I had mentioned Ekiben earlier when I discussed grilled eel and lotus root. Ekiben is Bento which you can buy from Japan Rail. Bento is a meal in a portable box.

As you can see in these pictures, there are so very many beautiful ones available from Japan Rail! Honestly, a great day out for me would be eating Ekiben and traveling on Japanese trains all day!

I had rice ball bentos, sushi bentos, and grilled eel bentos (among others) on my rail travels. They were all beautiful, delicious, and very affordable!

You will have the opportunity to sample so many different Ekiben if you travel on Japan Rail!

45) Other Kit Kat Flavors

I kid you not, we came home from Japan with a suitcase full of Kit Kats! Here in this video you can see some of the various Kit Kats that Japan has to offer.

What's so fun is that there are regional varieties only available in different areas. So when traveling be sure to pick up the Kit Kat speciality of the region you are visiting!

46) Matcha Tea

A cup of Matcha Tea.

Matcha is the powdered form of green tea leaves, and is very popular in Japan. You will have many opportunities to try matcha in Japan.

You can have a cup of matcha in a restaurant, as I did. Or even better, enjoy it in a special tea ceremony. These ceremonies will involve preparing, serving, and drinking the tea in a ceremonial and ritualistic way. Consider taking part in this wonderful ceremony when in Japan!

47) Condensed Milk Bread From 7 Eleven

Packages of Condensed Milk breads from 7 Eleven Japan.

I had mentioned 7 Eleven in Japan earlier when discussing the Fried Noodle Sandwich. 7 Eleven actually also has quite a selection of breads, including this Condensed Milk Sandwich bread!

So this is like a French baguette with condensed milk cream inside the baguette. Genius combination and a MUST try, don't you think? 😃

48) Marion Crepes

A variety of different crepes on display at Marion Crepes in Japan.

I dare you to walk past this Marion Crepes display without stopping to peer at it! It's impossible! These are French inspired crepes, but Japanese style!

There are so many delicious versions to choose from and the combination of whipped cream and ice cream on a crepe is really hard to beat!

The crepes and shop are super cute and of course are delicious. By the way, if you are not a sweets person, Marion Crepes has you covered with savory crepes! They can be seen on the bottom row of the picture above with the green "lettuce" background.

49) Udon Noodles

A black bowl filled with udon noodles, broth, and a variety of ingredients including duck breast and fish cake.

Udon noodles are thick noodles made from wheat flour, and eaten extensively in Japan. Here you see them in a special broth called Jibuni, which is a speciality of Kanazawa.

Usually udon noodles are served in a hot broth (such as above), or they can also be served cold with a dipping sauce.

Be sure to enjoy some udon when in Japan!

50) Wild Grass Tea in Shirakawago

A hearth with an iron kettle on it and in the background there is a table with a thermos and teacups.
A thermos containing tea, some tea cups, and a sign that reads "This tea was boiled down wild grass in that iron pot" in English and Japanese.
A tea cup with wild grass tea in it and a thermos in the background.

Shirakawago (mentioned earlier when discussing Hida beef), is a UNESCO World Heritage Site. When touring the village and visiting the beautiful Gassho-style houses, you have the opportunity to drink some wild grass tea.

Visit Kanda House, and when you enter you will see an iron kettle on a hearth. The tea is made in this iron kettle, and you can sample some at your leisure.

Oh...and the tea is FREE!

51) The FRESHEST and MOST DELICIOUS Seafood!

So the last item on my list is not a specific food, but it's generally fresh and delicious seafood that I want to mention here.

You can walk into so many grocery stores and find an enormous selection of seafood. If you watch the video below, you can see a huge assortment of seafood at a grocery store I visited in Tokyo.

Japan truly is a seafoodie's paradise! I urge you to enjoy as much seafood as you can when in Japan!

I Hope This List Whets Your Appetite For A Food Adventure In Japan!

Japan is a food lover's paradise! The list I presented here is just the tip of the iceberg when it comes to foods to discover in Japan.

But I hope that this list gives you some solid ideas of food to enjoy when visiting the Land of The Rising Sun!

You will absolutely love it!

Join Me On A Fun Food Journey!

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Questions or comments? Email me at grace@explorecookeat.com.

Cheers!

Grace

Easy and Spicy Thai Chili Oil Recipe

January 21, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Spicy Thai Chili Oil Recipe!

A Ball Mason Jar in shadow containing red Thai chili oil with chili flakes.

There are some great chili oils that you can purchase to make almost anything taste better. I am such a fan of Lao Gan Ma's Spicy Chili Crisp (Chinese Sichuan style) and my life changed for the better ever since I discovered it!

But I'd never tried my hand at making my own chili oil until now, and I'm super happy I took the plunge! I decided to try making chili oil Thai style with the BOLD Thai flavors that I love.

This Thai style chili oil is really spicy, and super easy to make. So, if you like hot and spicy foods and want a delicious condiment to fire up your foods, you've got to try this recipe!

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Why You Will Love This Recipe For Thai Chili Oil!

You will love this recipe for homemade chili oil because:

  • It's easy! If you've never made your own chili oil before you'll be surprised at how uncomplicated it is to create a delicious chili oil!
  • You'll have a delicious condiment ready to spice up your favorite foods! It's also a great dipping sauce!
  • This Thai chili oil is full of amazing flavors! It's not only spicy hot, but it is also sweet and salty.

Are you ready to give this a try? Then please read on!

🥘 Ingredients

Small bowls filled with vegetable oil, dried chili flakes, shallots, garlic cloves, fish sauce, and palm sugar.

In this recipe I tried to stick with ingredients that are used in Thai cooking. However, I have provided some substitutions for your convenience.

You will only need 6 ingredients to make your Thai chili oil. They are:

  • Dried chili flakes. Look for Thai chili flakes, or you can use other Asian chili flakes, such as Sichuan chili flakes if you prefer. However, it's not recommended to use Italian red chili flakes for this recipe.
  • Shallots
  • Fresh garlic cloves
  • Vegetable oil - you can also sub canola oil if you wish (be sure to select a neutral oil)
  • Fish sauce (naam plaa) - used in Thai cooking to impart a salty flavor to foods. You can sub regular salt for the fish sauce
  • Palm sugar (naamtaan piip) - this sugar comes from the sap of specific types of coconut palm trees and is an essential ingredient in Thai cooking. You can sub light brown sugar for palm sugar
A packet of dried Asian chili flakes and a small bowl containing some of those flakes.
Dried Asian Chilies
A packet of palm sugar and a mortar and pestle with some palm sugar in the mortar.
Palm Sugar

So we are going to aim for a nice balance of flavors including hot, sweet, and salty in this chili oil.

I hope you are as excited to make this as I was!

🔪 Instructions

Begin by placing a small saucepan or skillet on a low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at low temperature or you may need to turn it to medium-low. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.

Sautéed minced shallots and garlic in oil in a skillet.

Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.

Sautéed minced shallots and garlic in oil with dried Asian chilies, sugar, and fish sauce in a skillet.
Thai chili oil with dried chilies, oil, sautéed garlic and shallots in a skillet.

If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Additionally you can adjust the fish sauce and palm sugar to your personal preference as well.

Allow the chili oil to cool, and then place into an airtight glass jar.

A jar containing Thai Chili oil. There is a spoon with some of the chili oil in the foreground.

Now comes the hard part...trying to make this last more than a few days!

Some Variations

A jar that is mostly in shadow but you can see the top of the jar and above it is a spoon holding Thai chili oil and flakes.

I've intentionally tried to keep this Thai chili oil recipe as easy as possible, with a minimum number of ingredients. However, I encourage you to customize and play around with this recipe!

Here are some recommended ingredients you could add if you wish:

  • Sichuan peppercorns
  • Star anise
  • Cinnamon stick
  • Bay leaves
  • Kaffir lime leaves

The ingredients listed above could be added during the time you are heating the oil to infuse the oil with these wonderful complex flavors. You could then remove them prior to adding the chili flakes, sugar, and fish sauce.

There are so many variations you can create to make a delicious chili oil!

FAQ

How long does Thai chili oil last?

When stored properly in an airtight glass jar in your refrigerator, this Thai chili oil should last around 2-3 months. However because of the presence of fresh garlic and shallots in the oil, it is best consumed within one month to be on the safe side.

Does chili oil spoil?

If your homemade chili oil develops a bad smell or the color changes from red to brown, it is best to discard the chili oil.

What do you eat chili oil with?

Everything! It's great drizzled over rice or noodles, and a great accompaniment to dumplings or spring rolls. Serve it with eggs, or meats, or any food you want to spice up!

Some Other Recipes You May Enjoy

Here are some other recipes for side dishes that you may enjoy:

  • Easy Spicy Chinese Yu Choy
  • Make Your Own Delicious Chinese Black Bean Sauce
  • How To Make Divine Dan Dan Noodles

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A jar that is mostly in shadow but you can see the top of the jar and above it is a spoon holding Thai chili oil and flakes.

Easy and Spicy Thai Chili Oil Recipe

Grace
If you love bold and spicy Thai flavors you will love this Thai Chili Oil! Easy to make and so delicious, it is the PERFECT condiment to spice up all your foods!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course accompaniment, Condiment
Cuisine Asian, Thai
Servings 15 servings
Calories 151 kcal

Equipment

  • small saucepan or you can use a skillet

Ingredients
  

  • ⅓ cup dried chili flakes I used Thai chili flakes - you can sub other chili flakes but use Asian chilies for this recipe
  • 2 shallots minced; select small or medium sized shallots (around ¾ cup)
  • 4 cloves garlic minced
  • 1 cup oil I used vegetable oil; you could sub canola oil if you wish
  • 1 ts fish sauce if you prefer a saltier chili oil, you can add extra fish sauce to taste; can sub regular salt
  • 1 ts palm sugar you can sub light brown sugar

Instructions
 

  • Place a small saucepan or skillet on a medium low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at a medium-low temperature or you may need to turn it to low if the garlic and shallots start to burn. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.
    Sautéed minced shallots and garlic in oil in a skillet.
  • Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.
    Sautéed minced shallots and garlic in oil with dried Asian chilies, sugar, and fish sauce in a skillet.
  • If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Allow the chili oil to cool, and then place into an airtight container (glass jar).
    A jar containing Thai Chili oil. There is a spoon with some of the chili oil in the foreground.

Notes

When stored properly in an airtight glass jar in your refrigerator, this Thai chili oil should last around 2-3 months. However because of the presence of fresh garlic and shallots in the oil, it is best consumed within one month to be on the safe side.  Be sure to use fresh and clean utensils each time you dip into the jar. 
Asian dried chilies should be used in this recipe (not Italian dried chilies). 
If you prefer a saltier chili oil, you can add extra fish sauce to taste.  Additionally if the mixture seems too dry for you, feel free to add a little more oil.
Be sure to keep the heat on low to medium-low when cooking your garlic and shallots, and stir often to prevent them from burning.  We are aiming to get them to turn a nice golden brown, and the oil should be gently bubbling when cooking these aromatics. 

Nutrition

Calories: 151kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 90mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 1559IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword Chili, chili oil, spicy
Tried this recipe?Let us know how it was!

Italian Peas and Ham Frozen Peas Recipe

January 17, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Italian Peas and Ham Frozen Peas Recipe!

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl.

If you are looking for easy ways to jazz up a bag of frozen peas, look no more you have come to the right place!

This easy recipe for this humble frozen vegetable is a great way to enjoy beautiful and gorgeous peas!

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Give Peas A Chance

Please pardon the pun. But...peas deserve pride of place at our dinner tables, especially when they are used in this frozen peas with ham recipe!

The Italian way of preparing this pea recipe is so very easy and utterly delicious. The sweet taste of the peas combined with the salty ham is beyond compare. Add a little cream to the mix and I promise you this dish is heavenly!

This vegetable side dish, using the ubiquitous frozen pea, is perfect for a casual weeknight dinner, or a special occasion.

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl. Part of the picture is in shadow giving it a moody look.

Peas are also very nutritious! There are numerous health benefits to the humble pea, including protecting your eye and digestive health, as well as your immune system. WebMD has a great article called "Health Benefits of Peas" that you can reference for further details.

What's not to love about peas? And ham! Don't forget about the ham! 😊

So now I'll show you what you will need to make this favolosa (fabulous) Italian Peas and Ham recipe, using a bag of frozen peas!

🥘 Ingredients

A white bowl containing defrosted peas, a white bowl with chicken broth, various bowls containing ham, salt and pepper, olive oil, butter, cream, and garlic, and half an onion.

This recipe is inspired by and adapted from 365 Easy Italian Recipes by Rick O'Connell.

Here are the ingredients that you will need for this simple recipe:

  • Frozen peas
  • Butter
  • Olive oil
  • Garlic
  • Onion
  • Heavy cream
  • Chicken broth
  • Salt
  • Black pepper
  • Ham (can sub chopped proscuitto or pancetta if you like)

I used petite peas for this pea recipe, but you can use regular green peas or sweet peas.

You should be able to find all of these ingredients at your local grocery store.

So now allow me to show you what I think is the best way to use frozen peas!

🔪 Instructions For This Frozen Peas Recipe

You'll begin by adding butter and olive oil to a large skillet set on medium heat. Once the butter has melted, add the garlic and chopped onion. Sauté for around 2 minutes until the garlic and onion are softened.

Now add the ham and sauté for 2 minutes.

Melted butter, olive oil, minced garlic and onion in a cast iron skillet.
Soften the onion and garlic in melted butter and olive oil.
Sautéed garlic and onion and diced ham in a cast iron skillet.
Add the ham to the softened garlic and onion.

Increase the heat to medium high, and then add the peas and the chicken broth. Cook for 3 minutes, stirring occasionally. Be sure to admire the beautiful vibrant color of the peas!

Peas, diced ham, onion, and chicken broth in a cast iron skillet.
Add the peas to the other sautéed ingredients. Look at the vibrant color of the peas!

Lower the heat back to a low simmer, and now add the cream, salt, and pepper. Cook for 5 minutes stirring occasionally. If you feel the dish is too dry, add a little more cream or chicken stock as you like. Taste, and adjust for seasoning by adding an additional pinch of salt and pepper if desired.

Peas, diced ham, onion, and cream in a cast iron skillet. There is salt and pepper sprinkled on top.
Add cream, salt, and pepper.
Peas, diced ham, onion, and cream in a cast iron skillet.
Cook for 5 minutes at a low simmer.

And that is it! Your dish is ready to serve!

Suggestions For Serving

Truth be told, I'd be happy to just eat an entire bowl of this dish. However, it is the PERFECT side dish to accompany so many of your favorite main meals.

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl.

This dish is so awesome as a side dish paired with main dishes such as Veal Parmigiana or Chicken Scallopini.

However you decide to serve it, I know your family will love this wonderful Italian Peas and Ham!

FAQ

Do you need to thaw frozen peas before cooking?

You actually don't need to thaw frozen peas before cooking with them! How easy is that! I typically take out my frozen peas and leave them on the counter while I am prepping the dish. However, you can defrost them if you choose to.

How can I store any leftover Italian Peas and Ham?

Store leftovers in an airtight container in your refrigerator. This is best consumed within 4 days.

What type of peas are frozen peas?

The peas you typically find in the frozen section of your grocery store are English peas.

Can I use fresh peas with this recipe?

Absolutely yes! I've used frozen peas as they are typically easier to come by than fresh peas but fresh green peas would work a treat!

Some Other Recipes You May Enjoy

Here are some other recipes for side dishes that you may enjoy:

  • Italian Broccoli Recipe With Garlic and Lemon
  • Easy and Creamy Mashed Sweet Potatoes
  • Incredibly Moreish Cajun Smothered Cabbage

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Buon Appetito!

Grace

A gold rimmed bowl containing peas, ham, and onion with a gold stemmed spoon resting in the bowl. Part of the picture is in shadow giving it a moody look.

Italian Peas and Ham Frozen Peas Recipe

Grace inspired by and adapted from 365 Easy Italian Recipes by Rick O'Connell
You'll be craving this mouthwatering Easy Peasy Italian Peas and Ham dish time and time again! Tender peas cooked with a bit of cream is over the top delicious!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Course accompaniment, Side Dish
Cuisine Italian
Servings 4 people
Calories 207 kcal

Equipment

  • Skillet

Ingredients
  

  • 1 lb peas select a 1 lb bag of frozen peas and you can defrost them before using but it's not necessary
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • ½ onion chopped
  • ¼ cup heavy cream
  • ½ cup chicken broth
  • ¼ ts salt
  • ¼ ts pepper
  • ½ cup ham diced (can sub chopped prosciutto or pancetta)

Instructions
 

  • Add the butter and olive oil to a skillet set on medium heat. Once the butter has melted, add the garlic and onion. Sauté for around 2 minutes until the garlic and onion are softened.
  • Now add the ham and sauté for 2 minutes.
  • Increase the heat to medium high, and then add the peas and the chicken broth. Cook for 3 minutes, stirring occasionally.
  • Lower the heat back to a low simmer, and now add the cream, salt, and pepper. Cook for 5 minutes stirring occasionally. If you feel the dish is too dry, add a little more cream or chicken stock as you like. Taste, and adjust for seasoning by adding an additional pinch of salt and pepper if desired.

Nutrition

Calories: 207kcalCarbohydrates: 17gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 29mgSodium: 469mgPotassium: 362mgFiber: 4gSugar: 2gVitamin A: 11008IUVitamin C: 15mgCalcium: 66mgIron: 2mg
Keyword ham, peas
Tried this recipe?Let us know how it was!

Easy Middle Eastern Chicken With Lemon and Olives Recipe

January 14, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Middle Eastern Chicken With Lemon and Olives Recipe!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

I received "A Book of Middle Eastern Food" by Claudia Roden for Christmas. This book has opened up a whole new world of amazing cuisines to explore. My recipe for Easy Middle Eastern Chicken With Lemon and Olives is inspired by and adapted from Ms. Roden's book.

Ms. Roden states that this dish is a speciality of Morocco.

If you'd like to taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices, then please read on!

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Why You Will Love This Recipe

You will love this recipe for Middle Eastern chicken because:

  • This dish is delicious and deeply satisfying. You'll love the rich and wonderful flavors which develop over the braising period and reduction of an onion laden sauce.
  • It's easy to make this dish. There is minimal prep involved and cooking is mostly hands off.
  • You can bring a fantastic taste of one of the Middle East's special dishes to your table for your whole family to enjoy.
  • This chicken is perfect for special occasions! It can be a centerpiece of a feast or just enjoy it whenever you want!
A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

There's everything to love about making this easy chicken recipe which would be great paired with a beautiful Moroccan Orange Salad.

So now I'll tell you what you'll need for this amazing dish!

🥘 Ingredients

A whole chicken on a white plate, bowls filled with olive oil, salt and pepper, parsley, olives, ginger and paprika, and cumin and cinnamon. There are also 2 onions and a lemon.

You will need the following ingredients to make this dish:

  • One whole chicken
  • Onions (one onion sliced, and one onion finely minced) - the onions play a key role in developing the rich flavor of the sauce created during braising the chicken
  • Olive oil
  • Olives (I used black olives, you can also use green olives)
  • Ground ginger
  • Paprika
  • Cumin
  • Ground Cinnamon or cinnamon stick
  • Salt
  • Black pepper
  • Parsley (as garnish)
  • Lemon - Freshly squeezed lemon juice is a key component of this dish and will give it that wonderful tangy taste we are after.

These ingredients are readily available at most grocery stores.

🔪 Instructions

Now I'll move on to the easy instructions to make this delicious meal!

You will need a large pot with a lid to make this recipe. I highly recommend using a Dutch oven if you have one available.

Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of the salt along with ¼ cup of water and stir for one minute to combine.

Sliced onions in the bottom of a dutch oven topped with various seasonings.
Sauté the onions then add the spices.
Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
Stir to combine the onion and spices.

Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes.

Turn the chicken every 30 minutes during this cooking time.

A dutch oven with a whole chicken in it.
Lay the whole chicken on top of the onions.
A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
Turn the chicken every 30 minutes.

At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid.

A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.

Preheat your oven to 425F during this time.

Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.

A whole chicken on a roasting rack being basted with a blue baster.
Baste the chicken with the oil from the braising liquid.
A whole chicken on a roasting rack that has been browned in the oven.
Brown the chicken in your oven at 425F.

Reducing The Sauce

We will work on reducing the sauce while the chicken is roasting. Turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives.

A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.

Taste and adjust for seasoning by adding additional salt or pepper if necessary.

Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Ok that's it! Now get ready to enjoy an incredible chicken dinner!

Suggestions for Serving Your Middle Eastern Chicken

A white plate containing rice and chicken. The dish also contains onions, lemon, olives, and Italian parsley. There is a salad in the background, a jar and small white bowl with a spoon.

It's time to enjoy your delicious Middle Eastern Chicken With Lemon and Olives dish! I served the chicken with basmati rice, the king of rices! You can also serve it with couscous, the national dish of Morocco.

Most importantly, be sure to pour the rich delicious onion sauce over the chicken for maximum flavor and enjoyment!

FAQ

Do you need a tagine to cook Middle Eastern Chicken?

A tagine is a wonderful way to cook Middle Eastern Chicken. However for this recipe you can use a Dutch oven or large pot.

How can I store any leftovers?

Be sure to store any leftovers in an airtight container in your refrigerator. This is best enjoyed within four days.

Can I use preserved lemons in this recipe?

Absolutely yes! Preserved lemons would be fantastic in this recipe! I have tried to keep this recipe as easy as possible so am using regular lemon instead of preserved lemons. However, if you have preserved lemons they would be better for sure!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

  • Bright and Beautiful Moroccan Orange Salad
  • Lahmajoun (Middle Eastern Pizza)
  • Koshari - Egypt's National Dish!

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Easy Middle Eastern Chicken With Lemon and Olives Recipe

Grace (adapted from and inspired by Claudia Roden's Recipe for "Chicken With Olives" from "A Book of Middle Eastern Food"
Taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices with this Easy Middle Eastern Chicken Recipe!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine Middle East, Moroccan
Servings 5 people
Calories 417 kcal

Equipment

  • Dutch oven can use a large pot with a cover

Ingredients
  

  • 1 whole chicken select one between 4-5 pounds
  • 2 onions 1 sliced and 1 finely minced
  • 1 tablespoon olive oil
  • 1 cup olives can use black or green olives
  • 1 ts ground ginger
  • 1 ts paprika
  • 1 ts cumin
  • 1 ts ground cinnamon can sub 1 cinnamon stick
  • 1.5 ts salt split
  • 1 ts black pepper
  • ½ lemon juiced and the rind cut into small pieces after juicing
  • ¼ cup Italian parsley chopped for garnish

Instructions
 

  • Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of salt along with ¼ cup of water and stir for one minute to combine.
    Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
  • Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes. Turn the chicken every 30 minutes during this cooking time.
    A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
  • At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid. Preheat your oven to 425F during this time.
    A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.
  • Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.
    A whole chicken on a roasting rack being basted with a blue baster.
  • Now turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives. NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt. Taste and adjust for seasoning by adding additional salt or pepper if necessary.
    A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.
  • Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!
    A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Notes

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.
Also, typically black olives have less salt than green olives, so it's advised to select black olives if you are watching your salt. 

Nutrition

Calories: 417kcalCarbohydrates: 7gProtein: 29gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 114mgSodium: 1230mgPotassium: 409mgFiber: 2gSugar: 2gVitamin A: 587IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!

Easy Cajun Crawfish Sauce Recipe

January 10, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cajun Crawfish Sauce Recipe!

A creamy sauce containing crawfish tails in a green Staub cocotte, garnished with green onions and hot sauce. There is a bottle of Tabasco in the background.

I LOVE me some crawfish! Crawfish étouffée is one of my all time favorite recipes. Now I can add this Cajun Crawfish Sauce recipe to my crawfish repertoire!

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What Is Cajun Crawfish Sauce?

Cajun crawfish sauce is basically a creamy sauce laden with delicious peeled crawfish tails. It's typically served over prepared fish, such as catfish. But it is very versatile and here I use it to top pasta. This sauce is seasoned with cajun seasoning, salt, and pepper, and I think it makes almost any dish taste better!

Why You Will LOVE This Easy Crawfish Recipe

You will absolutely LOVE this crawfish recipe because:

  • It's super super easy. There's minimal prep and because we are using crawfish tails which have already been peeled and deveined there's no messy and time consuming crawfish peeling involved!
  • You can have a delicious crawfish cream sauce ready in less than 30 minutes.
  • This sauce is over the top delicious. It truly is a mouthwatering sauce that will make everyone very happy!

So now let me tell you what ingredients you will need to make your own Cajun Crawfish Sauce!

🥘 Ingredients

A package of crawfish tails, bowls filled with sliced green onions, butter, garlic, salt and pepper, olive oil, a bottle of Nunu's Cajun Seasoning, heavy whipping cream, an onion, and a bottle of Tabasco.

You will need the following ingredients to make this delicious recipe:

  • Crawfish tails (peeled)
  • Heavy cream
  • Olive oil
  • Butter
  • Cajun seasoning (you can sub Creole seasoning)
  • Garlic
  • Onion
  • Salt
  • Black pepper
  • Green onions (for garnish)
  • Hot pepper sauce (I always recommend Tabasco for Cajun creations!)

These ingredients should be easy to find at your local grocery store.

I buy my peeled and fully cooked crawfish tails from the frozen section of my store and defrost it in the refrigerator overnight for use the next day.

A package of cleaned Louisiana Crawfish Tails from Bieber Farms.
Thaw frozen crawfish in your fridge overnight for use the next day.

So let's move on to the steps to make this easy recipe!

🔪 Instructions

Place your skillet on a medium heat, then add the butter and olive oil. Once the butter has melted, add minced garlic and onion. Sauce for 2-3 minutes until softened.

Add the salt, pepper, and Cajun seasonings and stir to combine.

Sautéed minced onion, salt and pepper, and Cajun seasoning in the bottom of a Dutch oven.

Now add all of the crawfish tail meat and cream. Cook uncovered for around 10 minutes until the sauce has thickened a bit. You may have to increase to medium-high heat.

Cream, seasonings, crawfish tails, and minced onion in the bottom of a Dutch oven.

Taste and adjust for seasoning. Remove from the heat and let it stand covered for 5 minutes.

A creamy sauce containing crawfish tails in a red Dutch oven.

Add sliced green onions and Tabasco or your favorite hot sauce for the perfect finishing touch to this great recipe!

A creamy sauce containing crawfish tails in a green Staub cocotte, garnished with green onions and hot sauce.

📖 Variations

Feel free to customize this sauce to perfectly suit your tastes!

Some recommended variations are to add/use:

  • Cayenne pepper or red pepper flakes - add for some extra spice!
  • Lemon juice - a squeeze or two of lemon juice would not go amiss
  • Worcestershire sauce - a dollop of this sauce adds an extra delicious depth of flavor
  • Fresh parsley - can sub this for green onions or add in addition to them

There are all sorts of ways to have fun with this sauce!

FAQ

How can I store any leftover Cajun crawfish sauce?

Store any leftover sauce in an airtight container in your refrigerator and enjoy within 3 days.

Can I substitute Creole seasoning for Cajun seasoning in this recipe?

Absolutely! Creole seasoning will give you as delicious a sauce as Cajun seasoning will!

What can I serve Cajun Crawfish Sauce with?

This sauce is perfect served over fried catfish, or as a topping for pasta! It's also great poured over stuffed peppers.

Suggestions For Serving

Here are some suggestions for serving this Cajun Crawfish Cream Sauce.

You can serve it over pasta, as I've done here. This creamy sauce ladled over pasta is absolutely divine!

A creamy sauce made with crawfish on top of spaghetti garnished with green onions and drops of Tabasco sauce.

Some other ways to enjoy this Cajun sauce is to serve it over prepared fish, or pour it over a stuffed bell pepper. It's all good!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy!

  • Easy and Delicious Crawfish Étouffée!
  • New Orleans Style Red Beans and Rice
  • Cajun Smothered Chicken

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A creamy sauce containing crawfish tails in a green Staub cocotte, garnished with green onions and hot sauce. There is a bottle of Tabasco in the background.

Easy Cajun Crawfish Sauce Recipe

Grace
This Easy Cajun Crawfish Sauce Recipe is absolutely delicious! Served over pasta or fish, this creamy sauce laden with crawfish tails is a mouthwatering delight!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 13 mins
Resting Time 5 mins
Total Time 23 mins
Course accompaniment
Cuisine American, Cajun
Servings 3 people

Equipment

  • Skillet with a cover

Ingredients
  

  • 12 oz crawfish tails
  • 1.5 cup heavy cream
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 2 ts Cajun seasoning can sub Creole seasoning
  • 6 cloves garlic minced
  • ½ onion minced
  • ¼ ts salt
  • ¼ ts pepper
  • 2 green onions sliced for garnish
  • hot sauce add to taste (Tabasco is highly recommended!)

Instructions
 

  • Place your skillet on a medium heat, then add the butter and olive oil. Once the butter has melted, add minced garlic and onion. Sauce for 2-3 minutes until softened.
  • Add the salt, pepper, and Cajun seasonings and stir to combine.
  • Now add all of the crawfish and cream. Cook uncovered for around 10 minutes until the sauce has thickened a bit. You may have to increase the heat to medium-high.
  • Taste and adjust for seasoning. Remove from the heat and let it stand covered for 5 minutes.
  • Add sliced green onions and Tabasco or your favorite hot sauce for the perfect finishing touch!
Keyword crawfish, crawfish sauce, pasta sauce
Tried this recipe?Let us know how it was!

Spicy Indian Chicken Curry Slow Cooker Recipe

January 5, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an awesome Spicy Indian Chicken Curry Slow Cooker Recipe!

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl. There is a salad in the background.

I just LOVE slow cooker recipes and also Indian food! It's a great thing that Indian curries and slow cookers are a match made in heaven. Slow cookers are the ultimate kitchen appliance for creating top notch meals and slow cooking really helps to bring out the flavors in different dishes.

So, just dream of your slow cooker creating a TOTALLY DELICIOUS Indian chicken curry while you enjoy your day. Come home to the most amazing aromas and prepare to indulge in a succulent and spicy chicken curry as good as what you would get at your local Indian restaurant.

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Why You Will Love This Spicy Indian Chicken Curry Slow Cooker Recipe!

You'll love this crockpot chicken curry because:

  • The flavors are bold, spicy, and delicious!
  • You can go about your day while your crockpot (slow cooker) works to give you the tenderest chicken bathed in a mouthwatering spicy curry sauce.
  • Your home will be filled with the most amazing aromas!
  • It's so satisfying, colorful, and fun to put this recipe together.
  • Yogurt helps make this curry nice and creamy and also helps to tenderize the chicken while cooking.

So if you're ready for a BOLD and SPICY slow cooker chicken curry recipe, then read on to find out what you'll need for this dish!

🥘 Ingredients

A white bowl filled with raw chicken thigh pieces, small bowls individually filled with ginger, garlic, thai chilies, salt and pepper, cinnamon, cardamom, cloves, and black peppercorns, garam masala, cayenne pepper, chili powder, coriander, turmeric, one onion, 2 tomatoes, and a glass bowl with yogurt.
The beautiful ingredients included in this recipe

As can be seen above, there is a beautiful and delicious array of spices and ingredients in this great recipe. Many of these spices are used extensively in Indian cooking.

Here are the ingredients you will need:

  • Boneless and skinless chicken thighs, cut into bite sized pieces
  • Onion, finely minced
  • Fresh Ginger, peeled and finely minced
  • Garlic cloves, peeled and finely minced
  • Thai chilies finely minced; you can adjust the amount of chilies to your liking
  • Roma tomato diced (select a large Roma tomato)
  • Plain yogurt

Ground Spices

  • Garam masala (ground spice) - could also sub regular curry powder
  • Red chili powder
  • Coriander (ground spice)
  • Turmeric (ground spice)
  • Cayenne pepper (ground spice; adjust the amount of cayenne to suit your tastes)
  • Salt
  • Black Pepper

Whole Spices

  • 2-3 inch cinnamon stick
  • 5 each green cardamom pods
  • 5 each cloves
  • 5 each black peppercorns

Garnish

  • Cilantro (garnish)
  • Lemon juice (added at the end for a bit of brightness!)

Without doubt this is a fairly long list of ingredients. However, please be assured that the prep for this spicy chicken curry for the slow cooker comes together easily and quickly.

PLEASE NOTE: Using the quantities of ground and whole spices as stated in the recipe card will give you a BOLD and FIERY curry. If you prefer a less spicy hot and milder curry, I recommend you scale back the quantities by half. You can always add more to taste later if you like.

This recipe uses a fresh Roma tomato. You could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like.

🔪 Instructions

The hardest part of this Spicy Indian Chicken recipe is gathering the ingredients. So once you've collected all of the ingredients we'll roll up our sleeves and take care of the prep!

Begin by trimming the fat from the chicken thighs and cut into bite sized pieces. Place the chicken into the slow cooker.

Bite sized pieces of raw chicken thighs in a blue slow cooker.
Place bite sized pieces of chicken thighs in your slow cooker.

Next, finely mince the onion, garlic, ginger, and Thai chilies (if using). This is easiest in a food processor. Place this mixture in the bottom of a mixing bowl. Add the yogurt, and then the ground spices (garam masala, chili powder, coriander, turmeric, cayenne, salt and pepper). Stir to combine well.

A white mixing bowl filled with a yellow colored yogurt based seasoning paste. There is a yellow spoon with a wooden handle resting in the bowl.
Combine minced garlic, chilies, ginger, onion, ground spices and yogurt in a mixing bowl.

Now add the rest of the ingredients: diced tomato and the whole spices (cinnamon stick, cloves, black peppercorns, green cardamom). If you are adding tomato paste or subbing tomato puree for the fresh tomato, add it at this time. Stir to combine well.

A white mixing bowl filled with a yellow colored yogurt based seasoning paste, diced tomatoes, a cinnamon stick, green cardamom, cloves, and black peppercorns. There is a yellow spoon with a wooden handle resting in the bowl.
Add the whole spices and the diced tomatoes to the yogurt and spice mix.

Pour this combined mixture over the chicken in the slow cooker, and stir to combine well. Then place the cover on the slow cooker and set it to cook for 5.5 hours on low.

Adjusting For Taste and Gravy Thickness

Have a look at your dish around 5 hrs in. If you would like more gravy, add a bit of water. If the gravy is too thin and you would like it thicker, remove the cover and cook without the cover for the last 30 minutes. Taste and adjust the seasoning if you desire by adding more salt, pepper, etc.

Also, if the spices are too strong for you, you can add a little water or some chicken broth until you achieve your desired taste.

Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a yellow spoon with a wooden handle resting on the side.
Add the spice mixture and tomatoes to the chicken and stir to combine.
Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a glass lid poised over the slow cooker.
Cover your slow cooker and cook for 5.5 hrs on low.

You will have an aromatic, delicious and rich spicy Indian chicken curry at the end of cooking time. It's fiery hot, as well as spicy in that it is full of complex spices.

Spicy Indian Chicken Curry garnished with cilantro in a slow cooker with a blue silicone spoon with wooden handle resting in the slow cooker.

Remove and place in your serving bowls. Garnish with cilantro and add a squeeze of lemon juice for brightness if you like!

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a wedge of lemon poised over the chicken. There is a small blue bowl behind the balti dish.

Suggestions For Serving

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl.

Enjoy this fiery and spicy chicken curry with the king of rices, basmati rice. It also pairs well with brown rice, garlic naan, or even pita bread. And cauliflower rice is a great option if you are watching your carbs.

I hope that this will become a favorite Indian chicken curry recipe of yours!

FAQ

Is it ok to put raw chicken in a slow cooker?

Yes, it's absolutely fine to put raw chicken in a slow cooker. Slow cookers will safely cook raw chicken over a long period of time and will give you tender chicken to enjoy!

How can I store leftover chicken curry?

Store leftover chicken curry in an airtight container in your refrigerator. This should keep for around 4 days.

How can I thicken slow cooker curry sauce (gravy)?

If you find that your curry sauce (gravy) is too thin, you can remove the lid of the slow cooker around 30 minutes prior to the end of the cooking time and cook off some of the liquid.

How can I make more slow cooker curry sauce (gravy)?

If you find that your curry sauce (gravy) is too thick, you can add a little water or chicken broth towards the end of cooking.

Here Are Some Other Indian Recipes You May Enjoy!

If you love Indian food, then here are some other Indian recipes that you may enjoy:

  • Indian Spiced Green Lentils
  • Chicken Biryani Made Simple
  • Healthy and Delicious Indian Spiced Cabbage

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl.

Spicy Indian Chicken Curry Slow Cooker Recipe

Grace
Enjoy this Spicy Indian Chicken Curry Slow Cooker Recipe as good as what you would get at your local Indian restaurant! Slow cookers and Indian curries are a match made in heaven!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 hrs 30 mins
Total Time 5 hrs 50 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 591 kcal

Equipment

  • slow cooker
  • Food Processor optional but makes prep of garlic, onion, ginger, and chilies much easier

Ingredients
  

  • 2 lb chicken thighs boneless and skinless, cut into bite sized pieces
  • 1 onion finely minced
  • 2 inch ginger peeled and finely minced
  • 12 cloves garlic peeled and finely minced
  • 8 Thai chilies finely minced; you can adjust the amount of chilies to your liking
  • 1 Roma tomato diced; select a large Roma tomato (you could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like)
  • ¾ cup plain yogurt

Ground Spices

  • 1 tablespoon garam masala ground (could also sub regular curry powder)
  • 1 tablespoon chili powder ground
  • 1 tablespoon coriander ground
  • 1 tablespoon turmeric ground
  • 1 tablespoon cayenne ground (adjust the amount of cayenne to suit your tastes)
  • ½ tablespoon salt may add additional to taste
  • 1 ts black pepper may add additional to taste

Whole Spices

  • 2-3 inch cinnamon stick
  • 5 each green cardamom pods
  • 5 each cloves
  • 5 each black peppercorns

Garnish

  • 1 cup cilantro chopped, for garnish
  • lemon squeeze of lemon

Instructions
 

  • Trim the fat from the chicken thighs and cut into bite sized pieces. Place the chicken into the slow cooker.
    Bite sized pieces of raw chicken thighs in a blue slow cooker.
  • Finely mince the onion, garlic, ginger, and Thai chilies (if using). This is easiest in a food processor. Place this mixture in the bottom of a mixing bowl. Add the yogurt, and then the ground spices (garam masala, chili powder, coriander, turmeric, cayenne, salt and pepper). Stir to combine well.
    A white mixing bowl filled with a yellow colored yogurt based seasoning paste. There is a yellow spoon with a wooden handle resting in the bowl.
  • Now add the diced tomato and the whole spices (cinnamon stick, cloves, black peppercorns, green cardamom). Stir to combine well.
    A white mixing bowl filled with a yellow colored yogurt based seasoning paste, diced tomatoes, a cinnamon stick, green cardamom, cloves, and black peppercorns. There is a yellow spoon with a wooden handle resting in the bowl.
  • Pour this combined mixture over the chicken in the slow cooker, and stir to combine well.
    Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a yellow spoon with a wooden handle resting on the side.
  • Place the cover on the slow cooker and set it to cook for 5.5 hours on low. Have a look at your dish around 5 hrs in. If you would like more gravy, add a bit of water. If the gravy is too thin and you would like it thicker, remove the cover and cook without the cover for the last 30 minutes. Taste and adjust the seasoning if you desire by adding more salt, etc. If the spices are too strong for your liking, you can add a little water until it tastes perfect!
    Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a glass lid poised over the slow cooker.
  • Remove and place in your serving bowls. Garnish with cilantro and add a squeeze of lemon juice for brightness if you like!
    Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a wedge of lemon poised over the chicken. There is a small blue bowl behind the balti dish.

Notes

This recipe uses a fresh Roma tomato.  You could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like.
PLEASE NOTE: Using the quantities of ground and whole spices as stated in the recipe card will give you a BOLD and FIERY curry. If you prefer a less spicy hot and milder curry, I recommend you scale back the quantities by half. You can always add more to taste later if you like.
Have a look at your dish around 5 hrs in. If you would like more gravy, add a bit of water. If the gravy is too thin and you would like it thicker, remove the cover and cook without the cover for the last 30 minutes.
Taste and adjust the seasoning if you desire by adding more salt, etc. If the spices are too strong for your liking, you can add a little water until it tastes perfect to you!
A squeeze of lemon juice at the end gives the dish some extra brightness and is highly recommended. 

Nutrition

Calories: 591kcalCarbohydrates: 17gProtein: 41gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 228mgSodium: 1113mgPotassium: 863mgFiber: 4gSugar: 5gVitamin A: 1825IUVitamin C: 25mgCalcium: 139mgIron: 4mg
Keyword chicken curry, crock pot, Curry, indian curry, slow cooker
Tried this recipe?Let us know how it was!

How To Make BBQ Chicken Drumsticks In The Air Fryer

January 3, 2023 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post will show you How To Make BBQ Chicken Drumsticks in The Air Fryer!

Barbecue Chicken drumsticks in an air fryer basket.
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Do you fancy a delicious BBQ chicken dinner ready in about 30 minutes? Then you've come to the right place!

I'm delighted to show you how you can create this quick and easy dinner in your air fryer.

So get ready to enjoy some finger licking good barbecue chicken drumsticks!

Why You Will Love This Air Fryer BBQ Chicken Recipe

You will absolutely love this Air Fryer BBQ Chicken Recipe because:

  • These bbq chicken drumsticks are DELISH! The chicken is tender and juicy and when coated in your favorite barbecue sauce it is irresistable!
  • Making this in your air fryer is super EASY! You'll definitely want to file this under your "easy chicken recipes" recipe category.
  • You only need 3 ingredients and your air fryer and you're ready to go!
  • You'll have a delicious chicken dinner on your table in about 30 minutes.

So now let me tell you what ingredients you will need for this easy recipe!

🥘 Ingredients

As has been noted, you will only need 3 simple ingredients to make this air fryer chicken recipe. They are:

  • Chicken drumsticks - try to select drumsticks that are similar in size to each other so they can be finished at the same time
  • Dry rub - use your favorite dry rub for this dish
  • Barbecue sauce - use your favorite barbecue sauce
Raw chicken drumsticks on a white plate with a blue silicone utensil resting on the side of the plate, a bowl of barbecue sauce and a bowl of dry rub.

And that's all you will need for this delicious recipe! Oh by the way, as you can see oil is not listed as one of the ingredients! However, if you want you can rub a little olive oil onto the drumsticks prior to adding the dry rub.

If you don't have a dry rub available, you can simply season with what you have on hand. Some suggestions are salt, black pepper, garlic powder, onion powder, and cayenne pepper.

🔪 Super Easy Instructions

Pat the chicken dry with a paper towel. Then liberally season the drumsticks with your favorite dry rub.

Now place the drumsticks in a single layer in your air fryer basket. It's important that they are in a single layer and try not to crowd them. You will need to cook the chicken in batches if you have more chicken than will fit in a single layer in your air fryer.

Raw chicken drumsticks seasoned with a dry rub in an air fryer basket. One of the drumsticks has a MEATER + thermometer inserted in it.

Parchment paper is optional. If you'd like to line your basket with parchment paper that's absolutely fine.

If your air fryer requires preheating, then set it to 350F and let it preheat for a few minutes (without parchment paper) until you reach the desired temperature.

Cook the drumsticks in your air fryer for around 20 minutes at 350F. After 20 minutes, use an instant read meat thermometer to get the internal temperature of the chicken to get an idea of how much longer you may need to cook the chicken to reach a target internal temperature of 170F.

You can also use a MEATER + wireless meat thermometer which will guide you as to how long you actually need to cook the chicken to get your desired results (more about this below). If you are using a MEATER + thermometer then insert it prior to cooking and use it as a guideline to fine tune your cooking time.

Seasoned chicken drumsticks which have been cooked in an air fryer in an air fryer basket. One of the drumsticks has a MEATER meat thermometer inserted.
Appearance after 20 minutes of air frying - I inserted the MEATER + at the beginning of the 20 minute cook time.

Now baste the all sides of the drumsticks with your fave barbecue sauce. Most likely you will baste the chicken as you find it in the air fryer basket, then turn it over with tongs and baste the other side.

BBQ chicken drumsticks in an air fryer basket some are not basted with barbecue sauce and some have been basted with a blue silicone baster.

Leave it on the flip side to cook for somewhere up to 10 additional minutes (see below). Baste it once more when finished. Slather that sauce on your chicken to your heart's content!

4 bbq chicken drumsticks in an air fryer basket with one being held by blue tongs in the foreground.

Target Internal Temperature For Air Fryer Chicken Drumsticks

I mention cooking up to 10 additional minutes because there are variations amongst different air fryers so you may need to adjust your cooking time just a bit. Additionally your chicken pieces may be larger or smaller than the chicken pieces I used for this recipe. Feel free to open up your air fryer at any time to check on your chicken.

The most important thing is to be sure to cook until the internal temp reaches around 170F. If it hasn't reached this temperature, return the drumsticks to cook at 350F for a few more minutes.

You can use an instant read meat thermometer, or I recommend the MEATER + Wireless Meat Thermometer for best results. The MEATER + Thermometer can be used inside your air fryer and will stay inserted in your chicken during the cook time.

A hand holding a MEATER + meat thermometer unit.

The MEATER Meat Thermometer is a wireless blue tooth enabled thermometer which I now find indispensable. You can set your desired temperature using the MEATER app and it will tell you when your food is ready. It's a game changer!

If you are using the MEATER, then insert it at the beginning of the 20 minute cooking time. Follow the MEATER guidelines to help you adjust the cooking time to get the best results for your bbq drumsticks.

What To Serve With Your BBQ Chicken Drumsticks

Barbecue Chicken drumsticks in an air fryer basket.

Your delicious Air Fryer BBQ Chicken pairs well with all of your favorite side dishes! Some I'd like to recommend are Southern Macaroni Salad, Refreshing Southern Cucumber Salad, and Delicious and Hearty Pink Beans.

I hope you will agree with me that these drumsticks are finger licking delicious!

FAQ

Can you put raw chicken in an air fryer?

Yes! Your air fryer does a great job of cooking raw chicken to the perfect temperature that you desire!

Are drumsticks good in the air fryer?

Your air fryer is a great appliance to use for creating some delicious drumsticks! When cooking drumsticks in the air fryer, you actually don't need any oil (as in this recipe) so it's healthier too!

What temperature do you cook chicken drumsticks in an air fryer?

350F is a good temperature to cook chicken drumsticks in your air fryer. The air fryer is like a convection oven so it's best not to use a temperature that is too high as you won't achieve best results.

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Barbecue Chicken drumsticks in an air fryer basket.

Super Easy Air Fryer BBQ Chicken Drumsticks

Grace
BBQ Chicken Drumsticks cooked in your air fryer is super easy and incredibly delicious! You only need 3 ingredients and less than 30 minutes for this finger licking good BBQ chicken!
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 25 mins
Total Time 27 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 680 kcal

Equipment

  • air fryer
  • instant read meat thermometer
  • MEATER + meat thermometer optional but it's a game changer for when you cook meat!

Ingredients
  

  • 2 lb chicken drumsticks keep the skin on and try to select drumsticks that are roughly the same size
  • 2 tablespoon dry rub use your favorite dry rub for this dish; season the chicken very liberally with the dry rub; also see notes below for suggestions on seasonings to use if you don't have a dry rub available
  • ¾ cup barbecue sauce use your favorite bbq sauce for this dish; may need to adjust the quantity of sauce called for in this recipe to your needs

Instructions
 

  • Pat the chicken dry with a paper towel. Then liberally season the drumsticks with your favorite dry rub. Now place the drumsticks in a single layer in your air fryer basket. It's important that they are in a single layer and try not to crowd them. You will need to cook the chicken in batches if you have more chicken than will fit in a single layer in your air fryer. If you like, you can line your basket with parchment paper.
    Raw chicken drumsticks seasoned with a dry rub in an air fryer basket. One of the drumsticks has a MEATER + thermometer inserted in it.
  • If your air fryer requires preheating, then set it to 350F and let it preheat for a few minutes (without parchment paper) until you reach the desired temperature. Cook the drumsticks in your air fryer for around 20 minutes at 350F. (If you are using a MEATER thermometer then insert it prior to cooking and use it as a guideline to fine tune your cooking time). After 20 minutes, use an instant read meat thermometer to get the internal temperature of the chicken (if not using the MEATER).
    Seasoned chicken drumsticks which have been cooked in an air fryer in an air fryer basket. One of the drumsticks has a MEATER meat thermometer inserted.
  • Now baste the all sides of the drumsticks with your fave barbecue sauce. Most likely you will baste the chicken as you find it in the air fryer basket, then turn the drumsticks over with tongs and baste the other side. Leave it on the flip side to cook for somewhere up to 10 additional minutes to an internal temperature of 170F. (See notes below).
    BBQ chicken drumsticks in an air fryer basket some are not basted with barbecue sauce and some have been basted with a blue silicone baster.
  • Baste it once more when finished. Slather that sauce on your chicken to your heart's content!
    4 bbq chicken drumsticks in an air fryer basket with one being held by blue tongs in the foreground.

Notes

If you don't have a dry rub available, you can simply season with what you have on hand. Some suggestions are salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Oil is not called for in this recipe. However, if you want you can rub a little olive oil onto the drumsticks prior to adding the dry rub. 
I mention cooking up to 10 additional minutes because there are variations amongst different air fryers so you may need to adjust your cooking time just a bit. Additionally your chicken pieces may be larger or smaller than the chicken pieces I used for this recipe. Feel free to open up your air fryer at any time to check on your chicken.
The most important thing is to be sure to cook until the internal temp reaches around 170F. If it hasn't reached this temperature, return the drumsticks to cook at 350F for a few more minutes.
You can use an instant read meat thermometer, or I recommend the MEATER + Wireless Meat Thermometer for best results. The MEATER + Thermometer can be used inside your air fryer and will stay inserted in your chicken during the cook time.
If you are using the MEATER, then insert it at the beginning of the 20 minute cooking time. Follow the MEATER guidelines to help you adjust the cooking time to get the best results for your bbq drumsticks.

Nutrition

Calories: 680kcalCarbohydrates: 47gProtein: 55gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 280mgSodium: 1422mgPotassium: 954mgFiber: 1gSugar: 36gVitamin A: 485IUVitamin C: 1mgCalcium: 106mgIron: 4mg
Keyword air fryer, barbecue chicken, bbq, Chicken, chicken drumsticks
Tried this recipe?Let us know how it was!

Easy Shrimp Mei Fun Recipe

December 31, 2022 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Shrimp Mei Fun Recipe!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Shrimp Mei Fun, also known as Singapore Noodles With Shrimp, is not from Singapore. This delicious dish, commonly found in many Chinese Restaurants in the United States, is actually a Cantonese creation (sourced from Wikipedia). So if you visit Hong Kong you'll be sure to see Singapore noodles on the menu of many Cantonese restaurants in that area.

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What Is Shrimp Mei Fun?

Now that we know where this dish originates from, I'll move on to what Shrimp Mei Fun is.

This absolutely fantastic dish consists of thin rice noodles (rice vermicelli noodles), bathed with a delicious curry powder based sauce. Shrimp, egg, garlic, and some veggies are also thrown into the mix.

The result is a totally slurpable delight! The curry powder based sauce turns the noodles a gorgeous yellow color and the name "Mei Fun" is so apt because this is a super fun dish!

Are you ready to make your own Singapore Mei Fun? Then please read on and I'll share an Easy Shrimp Mei Fun Recipe with you!

🥘 Ingredients

Here are the ingredients you will need to make this fun recipe. You should be able to find all of these ingredients at a well stocked supermarket, and/or your local Asian market.

A package of A Taste Of Thai Vermicelli Rice Noodles, bottle of LouAna Peanut Oil, bowl containing uncooked shrimp, bowl with minced garlic and red bowl with 2 eggs.
Rice vermicelli noodles are essential to making Shrimp Mei Fun
Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
A colorful assortment of veggies go into this dish
Bottles of oyster sauce, soy sauce, and fish sauce, a bowl with some sugar, and a container of S&B Oriental Curry Powder.
The sauce consists of curry powder, sugar, soy sauce, fish sauce, and oyster sauce
  • Rice vermicelli noodles - these are thin rice noodles that are essential to this dish
  • Shrimp - large shrimp work best for this recipe
  • Eggs
  • Garlic
  • Peanut oil (can sub vegetable oil)
  • Dried Asian chilies - these are optional; add if you like spicy food or you can add it for extra color and don't have to eat them
  • Onion (thinly sliced)
  • Green onions
  • Red cabbage (thinly sliced)
  • Snow peas
  • Carrots (julienned)
  • Curry powder - I highly recommend S&B Oriental Curry Powder - the curry powder will impart a beautiful yellow hue to the noodles
  • Soy sauce
  • Fish sauce
  • Oyster sauce
  • Sugar
  • Cold Water

Please don't let this long list of ingredients put you off making this dish. I promise that this recipe actually comes together pretty quickly and it's totally worth your efforts!

One quick word about the rice vermicelli noodles. The first time I made this dish, I made it with the Jiang Xi Rice Vermicelli noodles pictured below on the right hand side.

But please be aware that although these are Rice Vermicelli noodles, they are much thicker and chewier than the noodles that are traditionally used for this dish. I recommend using the type that's pictured below on the left. Look for "angel hair" type noodles if you'd like to use the traditional noodles used in Singapore noodles.

Package of A Taste of Thai Vermicelli Rice Noodles next to a package of Jiang Xi Rice Vermicelli Noodles on a wooden board background.

🔪 Instructions

Now it's time to have some fun! This steps for this mei fun recipe will be divided into three parts: 1) cooking the noodles, 2) prepping the garlic, veggies, shrimp, and eggs, and 3) stir frying.

Cooking The Noodles

Let's begin by cooking the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.

Rice vermicelli noodles cooking in water in a pan with a pair of blue tongs holding some of the noodles out of the water.
Cook your rice vermicelli according to package directions.
Rice vermicelli noodles spread out on a rack.
It's best to lay the noodles out on a rack and spread them out.

Now it's prep time!

Prepping The Vegetables, Garlic, Shrimp, and Eggs

This part takes the longest and you'll get to practice your knife skills. Start by prepping the vegetables and mincing the garlic. You'll want to slice the red cabbage and onions quite thinly because we are aiming for all the veggies to cook quickly. Also be sure to use thin julienned slices of carrot. Cut the green onion into pieces that are around 1"-2" long. Have your Asian dried chilies ready along with your prepped veggies if using.

Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
Prep your veggies and leave them to the side ready to stir fry.

Lightly beat the eggs in a small bowl and set this to the side. Peel and devein the shrimp and also leave it to the side ready to stir fry. You can save time by using shrimp that has already been peeled and deveined.

Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.

A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.
This is the beautiful golden hued sauce that you will add to the stir fry.

It's time to fire up that wok now!

Time To Stir Fry!

Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.

Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
Begin by cooking the egg then add your shrimp.
Cooked shrimp and cooked egg on a white plate.
Remove cooked egg and shrimp to be added back to the stir fry in a later step.

Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.

Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
Aren't the colors gorgeous? Stir fry the veggies, garlic, and chilies for around 1-2 minutes.

After that add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.

A wok containing cooked vegetables including snow peas, cabbage, carrots and onion with rice vermicelli noodles on top of the vegetables and a curry sauce poured over the noodles. There is a blue silicone spoon containing some of the cooked food on the top right.
Add the drained noodles and sauce to the stir fried veggies.
Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
Return the shrimp and egg to the wok and stir to heat through.

Taste and adjust seasonings if necessary to suit your tastes.

Rice noodles, shrimp, snow peas, cabbage, carrots, egg, and dried chilies in a wok with a pair of blue silicone tongs resting on the side of the wok.
Look at those beautiful yellow noodles!

And just like that, your Shrimp Mei Fun is ready to enjoy!

Enjoy Your Shrimpy Singapore Noodles!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

So it's time to get ready to slurp! Place your noodles in your favorite noodle bowl, and get your favorite pair of chopsticks ready.

Really savor the beautiful and complex flavors in this dish.

So, this Shrimp Mei Fun dish is a meal in and of itself. However, you could serve it with some Chinese greens such as Yu Choy if you like.

In addition, this meal is great for a busy weeknight or just anytime you want to indulge in some amazingly delicious food!

I hope you will give this a try and let me know what you think!

FAQ

What is Shrimp Mei Fun made of?

Shrimp mei fun typically consists of shrimp, rice vermicelli noodles, a curry powder based sauce, and an assortment of colorful veggies!

Is Mei Fun the same as Singapore noodles?

Mei Fun (or Mai Fun) is also known as Singapore noodles.

What other vegetables can I add or sub in this recipe for Shrimp Mei Fun?

Feel free to add or sub bean sprouts, sliced bell peppers, or sliced napa cabbage to this recipe.

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Singapore Mei Fun is food #65 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy

Here are some other recipes you may enjoy:

  • New Orleans Yakamein Recipe
  • The One and Only Hot and Numbing Chengdu Chicken!
  • How To Make Divine Dan Dan Noodles!

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Easy Shrimp Mei Fun Recipe

Grace
Shrimp Mei Fun, also known as Singapore Noodles, is an absolutely delicious slurpable treat! This is super easy to make and as good as you would get from your local Chinese restaurant!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 1002 kcal

Equipment

  • large wok or very large pan to stir fry
  • large pot to cook the rice noodles

Ingredients
  

  • 200 grams vermicelli rice noodles
  • ¾ lb shrimp large shrimp are best for this dish
  • 2 eggs lightly beaten
  • 5 cloves garlic minced
  • 4 tablespoon peanut oil split
  • ¼ cup dried Asian chilies optional - add if you like spicy food or you can add it for extra color and don't have to eat them!

Vegetables

  • ½ onion thinly sliced
  • 2 each green onions cut into 1"-2" pieces
  • 1 cup red cabbage sliced thinly or cut into small pieces
  • 1 cup snow peas
  • ½ cup carrots either shredded or julienned thinly (keep these pieces small so they can cook quickly)

Sauce

  • 2 tablespoon curry powder I highly recommend S&B Oriental Curry Powder
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 ts sugar
  • ½ cup water

Instructions
 

Cook The Noodles

  • Cook the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.
    Rice vermicelli noodles spread out on a rack.

Prepping The Vegetables, Garlic, Shrimp, and Eggs

  • Prep all the vegetables and the garlic and set this aside until ready to stir fry.
    Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
  • Lightly beat the eggs in a small bowl and set this to the side.
  • Peel and devein the shrimp and set this aside.
  • Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.
    A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.

Time To Stir Fry!

  • Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.
    Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
  • Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.
    Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
  • Now add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.
    Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
  • Taste and adjust seasonings if necessary to suit your tastes. Remove your shrimp mei fun to your favorite noodle bowls and slurp away!
    Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Notes

This makes 2 very hearty servings or 3 decent sized servings.  
Enjoy with your favorite pair of chopsticks!

Nutrition

Calories: 1002kcalCarbohydrates: 128gProtein: 41gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 378mgSodium: 2734mgPotassium: 1360mgFiber: 16gSugar: 22gVitamin A: 14824IUVitamin C: 71mgCalcium: 259mgIron: 7mg
Keyword Noodles, Shrimp, shrimp mei fun, singapore noodles
Tried this recipe?Let us know how it was!

Easy Asian Spinach Recipe

December 28, 2022 by Grace Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Asian Spinach Recipe!

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

The Asian way of preparing spinach is delicious and easy. If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe!

This recipe was inspired by my other Asian Spinach recipe (the spicy version), Super Simple Korean Spinach Side Dish. Here I'm delighted to share a non-spicy version which is every bit as good as what you would be served at your local Korean restaurant!

Make This One Of Your Go-To Healthy Recipes!

Spinach is such a healthy food, and this recipe would be great to include in your list of go-to healthy recipes!

So, the health benefits of this amazing leafy green are very impressive. WebMD's article on the Health Benefits of Spinach states that spinach can help strengthen your immune system, keeps your eyes healthy, and supports cardiovascular health, among other benefits.

Spinach is so versatile and easy to incorporate into your diet.

You'll love this recipe, which is a great way of enjoying this power food!

🥘 Ingredients

Raw baby spinach in a white bowl, small colored bowls filled with pepper, soy sauce, sesame oil, sesame seeds, and sugar respectively.

You will only need a few ingredients to make this spinach side dish. The ingredients are:

  • Raw baby spinach
  • Soy sauce
  • Sesame oil
  • Black pepper
  • Sugar
  • Roasted sesame seeds

Your local well stocked grocery store should carry all of these ingredients. If not then check your local Asian market.

🔪 Instructions

Without doubt, it is super easy to make this dish. However, be warned you will get a hand work out in! 😅

To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.

Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
Blanch 1 pound of baby spinach in hot boiling water for up to 1 minute

Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.

Wilted spinach in a colander with a stream of water running down onto the spinach.
Toss the spinach around with your hands as the water runs over the spinach.

Next it's time for your hand work out! Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results.

Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand.

Wilted spinach in a blue bowl.
It's hard work squeezing out all the water, but it's necessary!
Wilted spinach combined with seasonings and sesame seeds in a blue bowl.
Add the remaining ingredients to the spinach.
Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
Combine the ingredients by mixing gently with your hands.

It's time to give your creation a taste. Adjust any of the seasonings to your taste by adding a bit more of what you fancy until it's just as you would like it to be.

And there you have it! Your Easy Asian Spinach Salad is ready to enjoy!

Serving Suggestions

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

You'll want to bring out your favorite pair of chopsticks for this spinach dish! It's perfect served with rice, and makes a great side dish for any main meal.

This Asian spinach can be served cold or at room temperature.

I do hope that you will give it a try and let me know what you think!

FAQ

How can I store any leftover Asian spinach?

Store any leftover Asian spinach in an airtight container in your fridge. Best eaten within 3 days.

How do I make this Asian spinach recipe spicy?

You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.

Some Other Recipes You May Enjoy!

Here are some dishes that this Easy Asian Spinach would pair well with!

  • Mom's Gooey Sticky Chicken Recipe
  • How To Cook Korean Short Ribs In The Oven
  • Korean Braised Spicy Chicken

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Easy Asian Spinach Recipe

Grace
If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe! This delicious recipe is a great way to enjoy spinach, and a wonderful addition to your go-to healthy recipes!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 1 min
Wringing out the spinach 3 mins
Total Time 7 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Asian, Korean
Servings 4 people
Calories 60 kcal

Equipment

  • large pot to blanch the spinach
  • colander to drain the spinach

Ingredients
  

  • 1 lb baby spinach
  • 2.5 tablespoon soy sauce
  • 2 ts sesame oil
  • ½ tablespoon sesame seeds use roasted sesame seeds
  • ½ ts pepper adjust the amount of pepper to suit your taste (½ ts makes this nice and peppery)
  • ¼ ts sugar

Instructions
 

  • To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.
    Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
  • Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.
    Wilted spinach in a colander with a stream of water running down onto the spinach.
  • Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results. Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand. Adjust any of the seasonings to your taste.
    Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
  • Enjoy your Asian spinach cold or at room temperature with your favorite pair of chopsticks!
    Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Notes

This Asian spinach can be served cold or at room temperature.
You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.
Enjoy!

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 718mgPotassium: 663mgFiber: 3gSugar: 1gVitamin A: 10634IUVitamin C: 32mgCalcium: 125mgIron: 3mg
Keyword spinach, spinach side dish
Tried this recipe?Let us know how it was!

New Orleans Yakamein Recipe

December 24, 2022 by Grace Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious New Orleans Yakamein Recipe!

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl with a bottle of Tabasco in the background and splashes of Tabasco on the soup.
[feast_advanced_jump_to]

Yakamein...where have you been all my life? I recently discovered this dish and have fallen head over heels for it. I'm so excited to share a recipe for Yakamein, a beef noodle soup dish that comes from New Orleans.

I know you'll fall head over heels for it too!

What Is Yakamein?

My husband and I watched an episode of Netflix's "Street Food: USA" about yakamein. They profiled Ms. Linda, known as the "Yakamein Lady" who makes the best yakamein in New Orleans.

Ms. Linda calls yakamein (or yaka mein) one of New Orlean's "best kept secrets." I sincerely hope though that more people will discover this secret!

So, I learned that yakamein is basically a beef and spaghetti noodle soup. The soup is topped with hard boiled eggs, garnished with green onions, and seasoned with soy sauce (among other things). The rich delicious broth is what makes the soup so incredibly special (more about this later).

This soup is also called "Old Sober," as it is thought to be a great hangover cure. There are various origin stories, including one theory that was Chinese immigrants working on the railroads adapted their noodle soups to the local Creole cuisine. Another is that African American soldiers returning from war in Asia wanted to enjoy a dish similar to what they had in Asia.

Yakamein is not found in many restaurants in New Orleans, and not that well known outside of the city.

But you can enjoy it wherever you are by cooking up this New Orleans Yakamein Recipe in your own home. I have adapted this recipe from The Original Ya-Ka-Mein - Ms. Linda's Recipe found on LouisianaTravel.com.

🥘 Ingredients

A package of beef chuck roast, Maggi beef bouillon seasoning, Creole seasoning, olive oil in a small bowl, minced green onions in a small bowl, bottle of soy sauce, package of spaghetti, and a yellow bowl containing eggs.

The list of ingredients you will need is short, and you should be able to find everything at your local grocery store.

The ingredients needed for this New Orleans Yakamein Recipe are:

  • Beef chuck roast
  • Olive oil
  • Spaghetti
  • Creole Seasoning
  • Soy sauce
  • Beef bouillon granules
  • Green onions
  • Hard boiled eggs
  • Hot sauce (optional - I recommend your favorite Tabasco! Or my favorite, Tabasco Scorpion Sauce!)

The magic in the soup lies in the broth. Now, I have not had the pleasure of trying Ms Linda's Yakamein, but I hope that one day I will have the opportunity! Ms Linda's spice blend (which is a secret) is used to flavor the JUICE (the broth).

For this recipe we will use Creole seasoning, beef bouillon granules, and soy sauce to season our juice. It's not Ms. Linda's secret spice blend, but I promise it's delicious.

🔪 Instructions

There are basically 4 main parts of this recipe for this delicious beef noodle soup to come together. These are: cooking the beef, making the spaghetti, boiling the eggs, and seasoning the broth.

Cooking The Beef

We'll begin by preparing the beef chuck roast by searing it and then simmering in water until fall apart tender.

Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.

Beef chuck roast which has been browned in a Dutch oven.

Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.

There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.

Beef chuck roast which has been browned covered with water in a pot.
A wire mesh spoon skimming off scum that is produced when boiling beef.

Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.

A pot containing cooked beef chuck roast and beef broth with a pair of tongs holding some of the tender beef.

Making The Hard Boiled Eggs

While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs.

Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.

Cook The Spaghetti

A pair of tongs holding some cooked spaghetti over a pot filled with water and cooked spaghetti.

You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.

Season The Broth

Ok so here is where you make the magic happen! Remove the melt in your mouth tender beef from the broth after cooking it. Now measure out around 8 cups of the cooking broth. If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.

Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.

A pot containing beef broth with a white bowl containing Creole seasoning poised over the pot.
Creole Seasoning
A pot containing beef broth with a bowl containing beef bouillon seasoning poised over the pot.
Beef Bouillon
A pot containing beef broth with a bowl containing soy sauce poised over the pot.
Soy Sauce

Cut up the beef into smaller or bite sized pieces, and return it to the broth. Now taste the broth, and adjust for seasoning if needed.

A pot filled with pieces of beef and beef broth with a wooden kitchen utensil which says Maui resting in the pot.

And just like that, it's time to assemble your masterpiece! Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. This will give you 4 very hearty servings of yakamein.

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with a bottle of Tabasco in the background.

Now you can finally enjoy the fruits of your labor!

Enjoy A Delicious Bowl Of Yakamein!

A bowl containing yakamein which is shredded beef and noodle soup garnished with hard boiled eggs and green onions and someone holding a bottle of Tabasco Scorpion Sauce over the bowl.

It's time to slurp! I love adding a few splashes of my favorite hot sauce, Tabasco Scorpion Sauce, to this dish.

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl and a bottle of Tabasco in the background.

Trust me, you won't be able to get enough of this succulent and slurp-able dish! It's so hearty and warming and absolutely crave worthy. You will love it. ❤️

I hope you will give this New Orleans Yakamein Recipe a try and please let me know what you think!

A HUGE thanks to Ms. Linda Green for sharing her love of Yakamein with the world! Be sure to seek her Yakamein out when in the New Orleans area!

FAQ

What noodles should I use for Yakamein?

Spaghetti noodles are traditionally used to make yakamein.

What is Yakamein from New Orleans?

Yakamein is a beef noodle soup originating from New Orleans. It's also known as "Old Sober" because it is thought to be a great hangover cure! There are various origin stories, including one theory that was Chinese immigrants working on the railroads adapted their noodle soups to the local Creole cuisine. Another is that African American soldiers returning from war in Asia wanted to enjoy a dish similar to what they had in Asia.

Where can I get Ms. Linda's Yakamein?

Check out NewOrleansSoulFood.com for information on where you can get Chef Linda's Yakamein!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

  • Easy Eggs Sardou Recipe - the New Orleans take on the classic Eggs Benedict
  • Easy and Delicious Crawfish Étouffée!
  • Super Easy and Delicious Boudin Balls

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl.

New Orleans Yakamein Recipe

Grace
Yakamein is a rich beef noodle soup which comes from New Orleans. Definitely slurpable, you will fall in love with this delicious dish guaranteed!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine American/Southern/Soul Food, Asian, creole
Servings 4 people
Calories 701 kcal

Equipment

  • Deep pot or stock pot for cooking the beef
  • small saucepan for making the hard boiled eggs
  • large pan for cooking the spaghetti

Ingredients
  

  • 1 lb beef chuck roast boneless
  • 2 tablespoon olive oil for searing the chuck roast
  • 1 lb spaghetti
  • 1 tablespoon soy sauce
  • 1.5 tablespoon Creole seasoning
  • 2 tablespoon beef bouillon granules
  • 2 each green onions sliced, for garnishing
  • 4 each hard boiled eggs halved, for garnishing (one egg per serving)
  • hot sauce optional garnish Tabasco is highly recommended!

Instructions
 

Cook The Beef

  • Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.
    Beef chuck roast which has been browned in a Dutch oven.
  • Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.
    Beef chuck roast which has been browned covered with water in a pot.
  • There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.
    A wire mesh spoon skimming off scum that is produced when boiling beef.
  • Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.
    A pot containing cooked beef chuck roast and beef broth with a pair of tongs holding some of the tender beef.
  • Remove the melt in your mouth tender beef from the broth after cooking it and cut it up into smaller or bite sized pieces. Leave it to the side for now.

Make The Hard Boiled Eggs

  • While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs. Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.
    2 halves of a hard boiled egg.

Cook The Spaghetti

  • You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.
    A pair of tongs holding some cooked spaghetti over a pot filled with water and cooked spaghetti.

Season The Broth

  • Ok so here is where you make the magic happen! Measure out around 8 cups of the cooking broth (allowing 2 cups of broth per serving). If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.
  • Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.
  • Now return the cut up pieces of beef to the broth. Taste the broth, and adjust for seasoning if needed.
    A pot filled with pieces of beef and beef broth with a wooden kitchen utensil which says Maui resting in the pot.

Assemble Your Yakamein!

  • Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. Add some of your favorite hot sauce as the perfect finishing touch!
    Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with a bottle of Tabasco in the background.

Notes

The recommended serving portions are for 4 very hearty servings.  You can adjust the serving portions as desired to fit your needs.
Enjoy this delicious taste of New Orleans!

Nutrition

Calories: 701kcalCarbohydrates: 86gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 952mgPotassium: 689mgFiber: 4gSugar: 4gVitamin A: 805IUVitamin C: 2mgCalcium: 49mgIron: 4mg
Keyword beef, chuck roast, Noodles, Soup
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About Me

Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

Chief Taste Tester Toby

Toby Chief Taste Tester

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