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Easy Homemade Salted Chicken Egg Yolks Recipe

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You can turn regular egg yolks into the richest, most umami-packed ingredient in your kitchen with just salt, sugar, and a little patience! You'll want to put this popular delicacy on everything be sure to give it a try!

A wire rack with 3 cured salted egg yolks, and a person holding an additional salted egg yolk over the rack.

I first came across salted egg when I was gifted some Irvin's Salted Egg Fish Skins.

This dangerously addictive snack, which has salted duck egg yolks as its main ingredient, blew me away with its incredible umami flavor. Here began my love for salted egg!

And now I'm thrilled to share with you a homemade recipe for salted egg yolks, using chicken eggs.

Use these to elevate almost any dish to another level. Once you try them, you'll always want to have these on hand!

But first, allow me to tell you a little bit about salted egg yolks!

Jump to:

What Is Salted Egg Yolk?

Salted duck eggs have been a preservation staple in China for centuries, and they are a popular ingredient in Asian cuisine. For example, you will see them grated over congee, included in moon cakes, or whipped into sauces that coat everything from crabs to potato chips.

There are different ways to cure eggs and egg yolks.

The traditional way of creating salted duck eggs included curing the eggs in a brine solution or salted charcoal, and these are still used today in Asian countries.

The brining process typically takes about 20-30 days, so great patience is needed for this method. 😁

Over time, cooks realized the yolks were the real prize. Dense, creamy, and packed with umami, they became a standalone ingredient rather than just a preserved egg.

The modern way skips the clay and fresh duck eggs in favor of chicken yolks cured in straight salt, a combination of salt and sugar, or a simple brine method.

In the west, salted egg yolks are typically produced using dry methods (my favorite way to cure egg yolks), which is what you will find here. This method (much quicker than brining!) produces more of a firm texture, suitable for grating.

The resulting cured egg yolk has a rich salty umami flavor which enhances anything it touches!

Interested? Please read on to find out what you'll need to make this umami flavor bomb!

🍽 Equipment

You don't need much in the way of equipment to make salted egg yolks, but you will need the following:

  • Small deep container, preferably with a lid (this will need to be deep enough so that it will hold the yolk and layers of salt and sugar, and wide enough so that the yolks do not touch each other). I used an airtight container from a set I bought on Amazon (affiliate link). If you're looking for a good affordable glass storage set for food you can't go wrong with this one.
  • Small bowl
  • Wire rack (for use when drying out your yolks in the oven)

🥘 Ingredients

Measuring cups filled with fine salt and sugar, and a glass container with egss.

This recipe is adapted from Ottolenghi Test Kitchen Extra Good Things "Creamed Spinach With Paprika Pine Nuts and Cured Yolks."

You only need 3 ingredients to make this salted yolks recipe:

  • Fine Salt - I used fine table salt, but you can also use sea salt
  • Sugar - sugar is included in the cure to balance out and mellow the saltiness just a bit
  • Chicken egg yolks - I used regular eggs (fresh and pasture raised with bright orange yolk) that I bought from my grocery store

You most likely won't even have to go shopping as I would hazard a bet that you may already have these 3 ingredients!

Now on to the easy instructions!

🔪 Instructions

Mix the salt and sugar in a small bowl. Place half of this mixture in your container, and make 2 small wells (in which your yolks will sit) using a spoon. Space these apart so that the yolks won't be touching each other.

A bowl containing a salt and sugar mixture with a spoon.
A glass container with salt and sugar, and a person using a spoon to make wells in the mixture.

Separate the egg yolks from the egg whites, and carefully place a yolk in each of the wells. Try not to break the yolk, but it's ok if you do (just a little bit though!). Pour the remaining mixture over the egg yolks so that they are completely covered.

A glass container with sugar and salt with two egg yolks.
A glass dish containing a mixture of salt and sugar topped with two egg yolks, and a spoon with salt poised over the yolks poised to sprinkle the salt over the yolks.
A glass container with salt and sugar.

Place the lid on your container, and refrigerate the mixture for about 2 days. If you don't have a lid, you can also use plastic wrap.

After the 2 days, use a spoon to lift the yolks out one at a time. Rinse each one gently under cold water to remove excess salt and sugar from the surface. Pat dry with a paper towel.

Preheat your oven to 175F. Place the yolks on a wire rack and then dry them in the oven for about 2 hours.

Two salted egg yolks on a wire rack.

Remove from your oven and allow to cool to room temperature. Your salted egg yolks are ready to enjoy or can be stored in your fridge for 3 weeks or so!

You'll find a printable recipe card with step by step instructions below!

Suggestions For Enjoying And Serving

A wire rack with 3 cured salted egg yolks, and a person holding an additional salted egg yolk over the rack.

Don't the cured egg yolks look like apricots? 😃

So let me first say you can be forgiven for enjoying these salted egg yolks as a snack. It's best to just take small bites, savoring each umami filled bite while closing your eyes.

Some other ideas are adding them to your delicious homemade food. Here are some suggestions:

  • Roasted or sautéed vegetables - use a microplane or zester to grate your yolks over your veggies
  • Pasta - grate over hot pasta
  • Fried Rice - chop up the yolks and add them right at the end
  • Potatoes or sweet potatoes - grate over the top when hot, and enjoy with lots of butter!

Once you've made a batch, you'll start seeing ways to use them everywhere!

FAQ

How should I store my salted egg yolks?

Store your salted egg yolks in your refrigerator in an airtight container.

Why do we need to put the salted yolks in the oven after curing?

The oven serves to dry the yolks out so that they firmer and easier to grate.

Some Other Recipes You May Enjoy!

Here are some other recipes for flavor bomb sauces that you may enjoy:

Join Me On A Fun Food Journey!

I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A wire rack with 3 cured salted egg yolks, and a person holding an additional salted egg yolk over the rack.

Easy Homemade Salted Chicken Egg Yolks Recipe

GRACE STEWART
You can turn regular egg yolks into the richest, most umami-packed ingredient in your kitchen with just salt, sugar, and a little patience! You'll want to put this on everything be sure to give it a try!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Curing Time 2 days
Total Time 2 days 2 hours 5 minutes
Course accompaniment, seasoning
Cuisine Asian
Servings 2 servings
Calories 3 kcal

Equipment

  • small deep container, preferably with a lid this will need to be deep enough so that it will hold the yolk and layers of salt and sugar, and wide enough so that the yolks do not touch each other
  • wire rack
  • Small bowl

Ingredients
  

  • 2 each egg yolks this recipe uses chicken eggs
  • ½ cup fine salt
  • ¼ cup sugar

Instructions
 

  • Mix the salt and sugar in a small bowl. Place half of this mixture in your container, and make 2 small wells (in which your yolks will sit) using a spoon. Space these apart so that the yolks won't be touching each other.
  • Separate the egg yolks from the egg whites, and carefully place a yolk in each of the wells. Try not to break the yolk, but it's ok if you do (just a little bit though!). Pour the remaining mixture over the egg yolks so that they are completely covered.
  • Place the lid on your container, and refrigerate the mixture for about 2 days. If you don't have a lid, you can also use plastic wrap.
  • After the 2 days, use a spoon to lift the yolks out one at a time. Rinse each one gently under cold water to remove excess salt and sugar from the surface. Pat dry with a paper towel.
  • Preheat your oven to 175F. Place the yolks on a wire rack and then dry them in the oven for about 2 hours.
  • Remove from your oven and allow to cool. Your salted egg yolks are ready to enjoy or can be stored in your fridge for 3 weeks or so!

Notes

This recipe is adapted from Ottolenghi Test Kitchen Extra Good Things "Creamed Spinach With Paprika Pine Nuts and Cured Yolks"
Although salt and sugar are ingredients in this recipe, for nutritional purposes here only  the nutrient values of the eggs are calculated, as the salt and sugar will not be consumed.
This recipe is easily doubled.

Nutrition

Calories: 3kcalCarbohydrates: 0.04gProtein: 0.2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 11mgSodium: 0.5mgPotassium: 1mgSugar: 0.01gVitamin A: 14IUCalcium: 1mgIron: 0.03mg
Keyword salted egg yolk
Tried this recipe?Let us know how it was!

Easy Creamy Japanese Mentaiko Pasta Recipe

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Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features a creamy sauce with the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!

A green bowl containing Japanese Mentaiko pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko.

Yōkoso and welcome! I'm so excited to share this incredibly easy and delicious Easy Creamy Japanese Mentaiko Pasta Recipe with you!

This dish is a wafu pasta, which features mouthwatering Japanese ingredients and flavors, and are much beloved in Japan.

You'll absolutely love this Japanese-style pasta which is not only delicious, but quick and easy and guaranteed to please.

But before I get to the recipe, let me tell you a little bit about the star ingredient in this dish, which is a spicy fish roe called mentaiko!

Jump to:

What Is Mentaiko?

A tube of Spicy Mentaiko Caviar.

Pictured above is the mentaiko that I used for my creamy mentaiko pasta recipe.

This product is from the brand Kanefuku, one of the world's best known mentaiko producing companies. Kanefuku's website defines mentaiko (spicy cod roe) as: "a traditional Japanese specialty food made from chili-infused Alaska pollack roe. Also referred to as karashi mentaiko, Japanese spicy caviar, or spicy cod caviar, mentaiko has a stimulating and delicate flavor."

Believe it or not, mentaiko is an incredible ingredient to add to spaghetti!

Mentaiko pasta is very popular with Japanese people and is a great example of the wafu style of Japanese cuisine.

You won't be able to get enough of this cream-based pasta with its great umami flavors!

So now let me show you the main ingredients as well as suggested garnishes that you will need to make this popular Japanese pasta noodle dish!

🥘 Ingredients

A package of spaghetti and mentaiko, soy sauce, heavy cream, black pepper, butter, and minced garlic displayed in small bowls.

The ingredients you'll need to gather to make this mouthwatering Japanese pasta dish are:

  • Spaghetti
  • Mentaiko - I used the kind from a tube called "mash type"; you can also use pollock roe sacks called "whole type" (you'll need to open these and discard the membrane for use)
  • Fresh garlic
  • Soy sauce
  • Butter - I used salted butter, but you can sub unsalted butter or extra virgin olive oil if you prefer
  • Heavy whipping cream - I love using heavy cream rather than whole milk to give this dish a creamier texture
  • Black pepper
Parmesan cheese, strips of nori, mentaiko, and green onions displayed in small bowls.

And the garnishes I recommend are:

  • Green onions
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the ABSOLUTE BEST!)
  • Strips of nori seaweed - the nori garnish is so lovely!
  • Extra mentaiko - adding a bit of mentaiko on top is the perfect final touch!

You can get most of these ingredients at well stocked grocery stores. However, you may need to get your mentaiko at a Japanese market or Japanese grocery stores.

Mentaiko is also available at an online Asian grocery store called Weee which is where I purchased my mentaiko from!

🔪 Instructions

Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.

Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.

While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.

Melted butter and minced garlic in a Dutch oven.

Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.

A Dutch oven containing melted butter, garlic, pepper, soy sauce, and heavy cream.

Just prior to draining the pasta, add the mentaiko and stir it in to make a beautiful orange hued mentaiko mixture.

A Dutch oven containing melted butter, garlic, heavy cream, pepper, soy sauce, and mentaiko.
Lots of mentaiko = loads of flavor!
A Dutch oven containing a creamy mentaiko sauce.
Look at that gorgeous sauce!

Then add the drained hot pasta to the mentaiko sauce and stir to combine.

Mentaiko pasta in a Dutch oven with a pair of tongs poised above the pasta.
Screenshot

Now get ready to indulge in your mouthwatering mentaiko spaghetti!

Suggestions For Serving

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, a dollop of mentaiko, a pair of chopsticks resting across the bowl and bowls of garnish ingredients in the background.

Serve up the pasta in some lovely dishes and garnish with green onions, nori strips, Parmesan cheese, and an extra dollop of mentaiko!

You could also add some sesame seeds if you like!

Japanese Pickled Cucumber would be a great side dish to accompany this delicious cod roe pasta.

You can find the recipe card with the full printable recipe below!

Enjoy!

FAQ

What can I do with any leftover mentaiko?

If you find yourself with leftover mentaiko, try stirring it into mashed potatoes it's absolutely delicious! You can also use it in your sushi or add a dollop onto your steamed rice for an extra pop of color and flavor!

Which type of mentaiko is easier to use?

Mash type of mentaiko (which comes in a squeezable container), is easier to use as all you have to do is squeeze it out of its container. The whole type comes in a membrane which you will need to remove for use in this recipe.

Some Other Pasta Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green bowl containing Japanese Mentaiko Pasta garnished with nori, Parmesan cheese, green onions, and a dollop of mentaiko and a pair of chopsticks resting across the bowl.

Easy Creamy Japanese Mentaiko Pasta Recipe

GRACE STEWART
Treat yourself to this Easy Creamy Japanese Mentaiko Pasta tonight! Ready in about 20 minutes, this pasta features the salty and spicy pollock roe called mentaiko, a delicious Japanese delicacy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 660 kcal

Equipment

  • 2 large pots one pot for cooking the pasta, and one for making the sauce

Ingredients
  

  • 1 lb spaghetti cooked al dente, according to packet instructions
  • ¾ cup mentaiko I used the kind from a tube; you can also use pollock roe sacks (you'll need to open these and discard the membrane for use)
  • 4 cloves garlic minced
  • 1 tablespoon soy sauce
  • 6 tablespoon butter I used salted butter, but you can sub unsalted butter or olive oil if you prefer 
  • ½ cup heavy cream
  • ½ ts black pepper

Suggested Garnishes

  • green onions sliced thinly
  • Parmesan cheese freshly grated, as much as you desire!
  • nori seaweed cut into thin strips
  • mentaiko add an extra dollop on top!

Instructions
 

  • Prep your garlic, nori, green onions, and other ingredients ready for use in this recipe.
  • Bring a large pot of salted water to the boil, and cook your spaghetti to al dente according to your packet instructions.
  • While the spaghetti is cooking, set your other large pot on medium low heat and melt the butter. Once the butter is melted, add the minced garlic and cook for 1-2 minutes stirring constantly.
  • Now add the heavy cream, pepper, and soy sauce. Stir to combine, then reduce to the lowest heat just to keep the sauce warm.
  • Just prior to draining the pasta, add the mentaiko and stir it in.
  • Then add the drained pasta to the mentaiko sauce and stir to combine.
  • Serve up the pasta in some lovely dishes and garnish with green onions, strips of nori, Parmesan cheese, and an extra dollop of mentaiko! Enjoy!

Notes

Please note:  I used an online nutrition information calculator and the closest I could get to the nutrition info for mentaiko was caviar.  So the info is an estimate only I apologize for any inconvenience.

Nutrition

Calories: 660kcalCarbohydrates: 90gProtein: 28gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 297mgSodium: 956mgPotassium: 415mgFiber: 4gSugar: 5gVitamin A: 877IUVitamin C: 1mgCalcium: 198mgIron: 7mg
Keyword Japanese pasta, mentaiko, spaghetti
Tried this recipe?Let us know how it was!

Japanese Style Shiitake Mushroom Pasta Recipe

by 1 Comment

Discover wafu pasta — Japan's incredible take on Italian pasta!

This Japanese Style Shiitake Mushroom Pasta is bursting with umami flavor, made with rehydrated shiitake, soy sauce, mirin, and butter, then finished with nori, sesame seeds, and Parmesan.

It's an easy 10-minute cook (plus hands-off mushroom rehydrating time) that delivers restaurant-worthy flavor at home.

A must-try fusion dish for mushroom and pasta lovers alike!

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl and bowls of scallions and Parmesan cheese in the background.

Italian recipes featuring pasta are the best known pasta dishes. But did you know that Japan has some absolutely INCREDIBLE pasta dishes that combine pasta with Japanese ingredients such as soy sauce, dashi, and mirin?

Known as wafu pasta, these dishes feature mouthwatering Japanese flavors, and are much beloved in Japan.

Here I share with you a mushroom wafu pasta, using the flavorful mushrooms called shiitake, which you will absolutely love!

Jump to:

Why You Will LOVE This Recipe!

There are so many reasons to make this recipe! You'll love it because:

  • It's mouthwatering and full of intense umami flavor! The mushrooms soak up the soy sauce and absolutely BURST with flavor!
  • This recipe is super easy to make and the cooking time is 10 minutes. It does take some time to rehydrate the dried shiitake mushrooms, but this is hands off.
  • We use the mushroom infused rehydrating water to cook the pasta for extra flavor
  • You'll enjoy a restaurant worthy Japanese wafu pasta dish created by you and beloved by your family!

So let me show you what you'll need to create this amazing mushroom pasta!

🥘 Ingredients

A packet of spaghetti and small bowls containing olive oil, dried shiitake mushrooms, minced garlic and chili, butter, soy sauce, and mirin.

Here are the simple ingredients you will need to make this Japanese style spaghetti recipe:

  • Spaghetti - you could also use linguine if you prefer
  • Dried shiitake mushrooms (whole) - I prefer using dried because they have a more intense flavor than fresh AND we can use the mushroom infused rehydrating water to cook the pasta in; but by all means use fresh if you want! If using whole mushrooms, then remove the stems and thinly slice them after rehydrating, or use sliced shiitake mushrooms to save some time
  • Olive oil
  • Fresh garlic
  • Fresh chili (I used Thai chilis)- dried red pepper flakes can be substituted and always feel free to adjust the amount of chili to your liking
  • Soy sauce
  • Butter
  • Mirin - this Japanese cooking wine adds an umami sweetness to this dish

And here are the perfect additions and garnishes for your shiitake pasta:

Small bowls containing strips of nori, Parmesan cheese, sesame seeds, and green onions.
  • Parmesan cheese (freshly grated Parmigiano Reggiano is the BEST!)
  • Green onions (thinly sliced)
  • Sesame seeds
  • Thin strips of nori cut from nori sheets

All of these ingredients should be available at well stocked grocery stores. I have also provided some links to Amazon for some of the ingredients for convenience sake.

Ok I'm excited to take you through the easy steps to make this delicious pasta let's go!

🔪 Instructions

Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.

A large pot with shiitake mushrooms in warm water.

When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water.

Bring this mushroom infused water (you can see the color of the mushroom infused water below) to the boil on medium-high heat for use in cooking your pasta. Cook pasta to al dente according to packet instructions.

PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.

A white bowl containing mushroom infused water.

While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.

A white bowl containing sliced rehydrated shiitake mushrooms.

Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.

A pot containing olive oil, minced garlic and chilis, and a wooden spoon.

Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.

If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.

A Dutch oven containing sliced shiitake mushrooms, olive oil, minced garlic and chilis, and butter.
Feel free to add more butter than what the recipe calls for!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis and a wooden spoon.
Look at all the deliciousness here!

Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.

A Dutch oven containing sliced shiitake mushrooms, garlic, chili, and soy sauce with a wooden spoon.
The soy sauce and mirin add so much flavor!
A Dutch oven containing sliced shiitake mushrooms, garlic, and chilis.
The mushrooms are the perfect vehicle for soaking up the soy sauce and mirin!

Just prior to draining your pasta, collect 2 cups of pasta cooking water and put this to the side. Drain the pasta, then combine the cooked pasta with the mushroom sauce.

Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.

A large pot with pasta cooking in the background and a measuring cup with pasta water in the foreground.
Be sure to collect 2 cups of pasta water prior to draining the spaghetti.
A large Dutch oven containing Japanese style shiitake mushroom pasta with a blue utensil.
Add pasta water a little at a time until you get a lovely smooth sauce!

Now get ready to enjoy a mouthwatering plate of Japanese mushroom pasta!

Suggestions For Serving

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds.

Some great side dishes to go along with this Japanese style pasta include Japanese pickled cucumber, Okinawan style carrots, and Japanese Okra Ohitashi.

Get the full recipe for this easy pasta dish below!

Meshiagare! (Japanese for bon appétit!)

FAQ

Can I use fresh mushrooms rather than dried shiitake mushrooms in this recipe?

Yes! You can use fresh shiitake in this recipe if you like. The fresh mushrooms don't need to be soaked. Simply slice them, add them when you add the butter. However, increase the cooking time and cook until the mushrooms are wilted.

What other mushrooms can I use to make this Japanese mushroom pasta?

Other mushrooms you can consider using in this recipe include oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly (see above).

Some Other Recipes That You Will Enjoy!

Join Me On A Fun Food Journey!

Finally, I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Japanese mushroom pasta with scallions and Parmesan cheese in a white bowl with chopsticks laid across the top of the bowl.

Japanese Style Shiitake Mushroom Pasta Recipe

GRACE STEWART
This Japanese Style Shiitake Mushroom Pasta will blow your mind! Bursting with umami and soul satisfying, treat yourself to this delicious dish tonight!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Rehydrating time for dried mushrooms 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 593 kcal

Equipment

  • large pot for cooking spaghetti
  • large pan with a cover for cooking mushrooms and sauce ingredients

Ingredients
  

  • 1 lb spaghetti
  • 2 oz dried shiitake mushrooms we will rehydrate these for use in this recipe; could sub 1 lb of fresh shiitake mushrooms; either way, slice them thinly or use pre sliced mushrooms to save some time
  • 3 tablespoon olive oil
  • 5 cloves garlic minced
  • 2 ts fresh chili I used Thai chilies - you could also sub dried red chili flakes; adjust the amount of chili to your liking!
  • 4 tablespoon soy sauce
  • 3 tablespoon butter
  • 2 tablespoon mirin

Garnishes

  • 1 ts sesame seeds
  • 1 each green onion thinly sliced
  • ¼ sheet yaki nori (roasted seaweed) cut into small and thin strips
  • Parmesan cheese add as much as you desire!

Instructions
 

  • Warm a large pot of water (the water you will use to cook your pasta in). Rehydrate the dried shiitake mushrooms in this water(follow the instructions on the package for time needed). My mushrooms required 30 minutes. Meanwhile, prepare the other ingredients for use.
  • When your shiitake mushrooms have been rehydrated, remove from the water using a slotted spoon, but don't discard the water. Bring this water to the boil on medium-high heat for use in cooking your pasta. Cook your pasta to al dente according to packet instructions. PLEASE NOTE: You'll need to reserve 2 cups of the pasta water collected just prior to draining your pasta.
  • While the pasta is cooking, let's make the sauce. Squeeze out the water from the mushrooms. If they are whole, remove the stem and then thinly slice for use in this recipe.
  • Set your pan on medium-low heat and heat up the olive oil. Add the minced garlic and chili and cook for about 1-2 minutes, stirring constantly.
  • Now add the mushrooms and butter and stir to combine. Cook for about 2 minutes, stirring constantly.
  • Time to add the soy sauce and mirin and stir to combine. Cook for 1-2 minutes (still on medium-low heat). Then cover, lower the heat (or turn off completely), and keep warm while your pasta finishes cooking.
  • Just prior to draining your pasta, collect 2 cups of pasta water and put this to the side. Drain the pasta, then combine it with the mushroom sauce.
  • Start adding pasta water a little at a time, until you get a nice smooth sauce that you are happy with. You may not need all of the 2 cups of starchy pasta water.
  • To serve, place your mushroom pasta in serving bowls, and top with your choice of garnishes! I suggest strips of nori, Parmesan cheese, sliced green onions, and sesame seeds. ENJOY!

Notes

I prefer using dried because they have a more intense flavor than fresh; but by all means use about 1 lb of fresh shiitake if you want! 
And using dried will give us mushroom infused water (rehydrating water) to cook the pasta in, for an extra BURST of flavor!
If you are using fresh shiitake mushrooms, then increase the cooking time from 2 minutes and cook until the mushrooms are wilted.
You can experiment with other mushrooms including oyster, enoki, shimeji, or even baby bellas! Most likely these will be fresh mushrooms, so adjust the cooking time accordingly and cook the mushrooms until they are wilted. Use 1 lb of fresh mushrooms. 

Nutrition

Calories: 593kcalCarbohydrates: 102gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 1092mgPotassium: 543mgFiber: 6gSugar: 6gVitamin A: 34IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Keyword mushrooms, Pasta, shiitake mushroom, spaghetti
Tried this recipe?Let us know how it was!

Easy Asian Style Air Fryer Baby Back Ribs Recipe

by 1 Comment

You don't need to wait 5 hours for tender ribs! These Air Fryer Baby Back Ribs are succulent, juicy, and ready in under an hour. Coated with your favorite barbecue dry rub as well as ginger and garlic, they get nice and crispy on the outside while staying tender inside. The ultimate "cheat code" for rib lovers! Try making these baby back ribs in your air fryer tonight!

Cooked Asian style baby back ribs garnished with green onions. There are garlic cloves on top of the ribs and a small bowl with soy sauce based sauce is next to the ribs.

There is nothing quite like a succulent tender rack of ribs. Indulging in ribs is such a sensory experience and is to be savored.

One of my favorites is pork ribs, specifically baby back ribs. I love cooking ribs in the oven, but my new favorite way of preparing a rack of ribs is in my air fryer.

In fact, this Easy Asian Style Air Fryer Baby Back Ribs recipe has become one of my favorite air fryer recipes, and I'm super excited to share it with you!

Jump to:

Why You Will LOVE This Easy Recipe!

There are so many reasons that you will love this rib recipe! Here are just a few of them:

  • As mentioned, this recipe is EASY. Simply combine all the ingredients and set your air fryer to work its magic. There is a bit of basting and you'll have to turn the ribs over once during the cooking process, but it's mostly hands off!
  • This air fryer ribs recipe is QUICK! There is no marinating involved, and you will get tender ribs in about 35 minutes of cooking!
  • Your juicy air fryer ribs will be INCREDIBLY DELICIOUS! You'll absolutely love the Asian flavors and if you are a garlic lover like me, you'll get to indulge in some superb roasted garlic cloves as well!
  • You only need 6 simple ingredients to make these delicious ribs!

So what are we waiting for? Let's make some Asian style juicy ribs!

🥘 Ingredients

A plate containing uncooked baby back ribs, and bowls containing the ingredients to make Asian Style Air Fryer Baby Back Ribs including Hoisin sauce, Shaoxing rice wine, soy sauce, garlic, and barbecue seasoning.

So here's what you will need to make this recipe:

You can find most of these ingredients at a well stocked grocery store, and I've also linked to Amazon for a few of the ingredients for convenience sake.

Shaoxing rice wine is available at most Asian grocers.

Ok, let's get to the easy steps for this recipe!

🔪 Instructions

Use a paper towel to pat dry the pork ribs. Use a sharp knife to cut it into 4 equal pieces, and then add the barbecue rub to both sides of the ribs, rubbing it in. Place the ribs (meat side up) into your air fryer basket. Add the garlic cloves.

Uncooked baby back ribs seasoned with barbecue seasoning and garlic cloves in an air fryer basket.

Then pour the soy sauce and Shaoxing rice wine over the ribs.

Uncooked baby back ribs seasoned with barbecue seasoning and garlic cloves in an air fryer basket. There is a red measuring cup with soy sauce poised above the ribs.
Pour the soy sauce all over the ribs....
Uncooked Asian style baby back ribs seasoned with barbecue seasoning. There are garlic cloves sprinkled in, and a red measuring cup with Shaoxing wine poised over the ribs.
Now do the same with the Shaoxing rice wine.

Use a baster to baste the hoisin sauce over the meaty side of the ribs.

Uncooked baby back ribs seasoned with barbecue seasoning. There are garlic cloves sprinkled in, and a baster being used to baste hoisin sauce on the ribs.
Use your baster to baste the ribs with Hoisin sauce...
Uncooked Asian style baby back ribs seasoned with a soy based sauce and garlic cloves in an air fryer basket.
Behold your beautifully basted ribs!

Start air frying your ribs at 355F for a total of about 35 minutes, but turn the ribs over 20 minutes into cooking them.

PLEASE NOTE: When you turn them over 20 minutes in, be sure to use some of the sauce to baste both meaty side and back of the ribs.

Asian style Baby back ribs in an air fryer basket that are half cooked. There is a baster being used to baste some of the ribs with sauce.
After 20 minutes, turn them over, and also baste both sides with some of the sauce...
Asian style Baby back ribs and garlic cloves in an air fryer basket that are half cooked.
Air fry for another 15 minutes to finish them off.

Air fry for the remaining 15 minutes to finish them off. You may need to adjust your cooking time due to variations in different air fryers, and you'll want to cook the ribs to an internal temperature of about 190F-200F.

By the way, be sure to enjoy the marvelous aromas coming from your air fryer!

Cooked Asian style baby back ribs and garlic in an air fryer basket.

Just look at how amazing these ribs are after only 35 minutes in your air fryer!

Remove the ribs and place on your serving plates. Collect the sauce that is remaining in the air fryer basket to use for more basting or as a dipping sauce.

Garnish with green onions and enjoy!

Suggestions For Serving

Cooked Asian style baby back ribs garnished with green onions. There are garlic cloves on top of the ribs and a small bowl with soy sauce based sauce is next to the ribs.

Get ready to indulge in some deliciously tender, and somewhat crispy air fryer ribs!

Be sure to pour some of the residual sauce over the ribs, or use it as a dipping sauce.

These babies are perfect served with some steamed rice, and side dishes such as Chinese Fried Corn With Bell Peppers, and greens like Chinese Yu Choy.

You can find the full printable recipe card and nutrient information below.

And if you like this recipe, I would be so honored if you would give a 5 star rating and comment below!

FAQ

How should I store any leftover baby back ribs?

Store any leftover ribs in an airtight container in your refrigerator, and enjoy within 3-4 days! I bet they won't last that long!

What internal temperature should I cook the ribs to?

Aim for an internal temperature of about 190F-200F. You can use a meat thermometer or instant read thermometer to help you with this!

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Cooked Asian style baby back ribs and garlic in an air fryer basket.

Easy Asian Style Air Fryer Baby Back Ribs Recipe

Grace Stewart
You'll absolutely DEVOUR these Easy Asian Style Air Fryer Baby Back Ribs! These tender and juicy ribs are bursting with flavor and ready to enjoy in about 40 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 people
Calories 473 kcal

Equipment

Ingredients
  

  • 2.5 lb baby back pork ribs
  • 10 each fresh garlic cloves
  • ¼ cup Shaoxing rice wine
  • ½ cup soy sauce
  • 4 teaspoon Hoisin sauce
  • 2 tablespoon barbecue dry rub use your favorite rub!

Garnish

  • 1 each green onions sliced thinly

Instructions
 

  • Use a paper towel to pat dry the ribs. Cut it into 4 equal pieces, and then add the barbecue rub to both sides of the ribs, rubbing it in. Place the ribs (meaty side up) into your air fryer basket. Add the garlic cloves.
  • Then pour the soy sauce and Shaoxing rice wine over the ribs.
  • Use a baster to baste the hoisin sauce over the meaty side of the ribs.
  • Start air frying your ribs at 355F for a total of 35 minutes, but turn the ribs over 20 minutes into cooking them. PLEASE NOTE: When you turn them over 20 minutes in, be sure to use some of the sauce to baste both sides of the ribs.
  • Air fry for the remaining 15 minutes to finish them off. You may need to adjust your cooking time due to variations in different air fryers.
  • Remove the ribs and place on your serving plates. Collect the sauce that is remaining in the air fryer basket to use for more basting or as a dipping sauce.
  • Garnish with green onions and enjoy!

Notes

Enjoy these delicious Asian style ribs with some steamed rice and your favorite pair of chopsticks!
You may need to adjust your cook time due to variations in different air fryers, and you'll want to cook the ribs to an internal temperature of about 190F-200F.

Nutrition

Calories: 473kcalCarbohydrates: 10gProtein: 38gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 123mgSodium: 1843mgPotassium: 572mgFiber: 1gSugar: 2gVitamin A: 237IUVitamin C: 2mgCalcium: 142mgIron: 5mg
Keyword air fryer, baby back ribs, pork ribs
Tried this recipe?Let us know how it was!

Best Chinese Fried Corn With Bell Peppers Recipe

by 1 Comment

Put that summer corn to good use! This Chinese Fried Corn recipe is the ultimate way to enjoy fresh kernels. The sweetness of the corn balanced with salty seasoning and crisp bell peppers makes this a side dish you'll crave all year round. So easy and so delicious!

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.
Jump to:

If you are in the United States, you may be surprised to learn that there are ways to make fried corn without bacon or bacon grease!

I came across this Chinese Fried Corn With Bell Peppers dish while researching Sichuan side dish recipes. Sichuan is a province in China known for its spicy and bold flavors with liberal use of chilies and the famed Sichuan peppercorns.

What startled me was that the description of this dish on TasteAtlas.com, known as "Qing jiao yu mi" (Corn with peppers), didn't contain either chilies or Sichuan peppercorns!

I was completely intrigued so I worked up an easy recipe for this simple side dish and was BLOWN AWAY by how easy and amazing this Chinese side dish is! And you will be blown away too!

Why You Will LOVE This Delicious Side Dish Recipe!

You are going to LOVE LOVE this fried corn recipe because:

  • It's absolutely delicious with so much flavor! The sweetness of the corn is perfectly balanced with use of plenty of salt in this stir fry. You'll love the sweet and salty mix of tastes!
  • You only need 4 ingredients to create this tasty side dish
  • It's super easy to make and also quick! This simple recipe is ready in less than 15 minutes.
  • You'll experience a new way of enjoying fried corn, with no bacon drippings in sight! Of course fried corn with bacon is a southern favorite and I love it, but it's fun to try this different way of preparing corn.
  • If you are vegetarian, you can add this to your table!

Now allow me to show you what you'll need to make this Chinese corn recipe!

🥘 Ingredients

Ingredients for the Best Chinese Fried Corn With Bell Peppers Recipe including 2 ears of corn (one of which the husk has been removed so you can see the kernels and one has the husk on it), bowls of salt, vegetable oil, and diced red bell pepper.

So here are the simple ingredients that you will need to make this easy side dish:

  • Fresh sweet corn - you can use canned or frozen, however fresh corn kernals are the absolute BEST and the taste can't be beat!
  • Bell peppers - I've used a red bell pepper here, but you can use a green bell pepper, or for the most fun with this recipe use both green and red bell peppers!
  • Salt - plenty of salt truly elevates this dish to something very special
  • Vegetable oil

Four ingredients are all you need to make this delicious corn recipe, full of amazing flavor, from the Sichuan province of China!

🍽 Equipment

I highly recommend using a wok, however you can use a large frying pan or cast iron skillet if you don't have a wok.

🔪 Instructions

Begin by husking your fresh ears of corn. Remove the leaves and the silk from each ear of corn. Then place your corn on a cutting board and remove the kernels using a sharp knife.

Heat the vegetable oil on a high heat in your wok or skillet.

Once the oil is hot and shimmering, add the diced bell peppers and corn.

A wok containing corn kernels topped with diced red bell peppers.

Stir to combine, then add the salt.

A wok containing Chinese fried corn with diced red bell peppers. There is a person holding a small bowl containing salt above the wok.

Continue to stir fry for around 2-3 minutes or so until the vegetables are crisp tender.

A wok containing Chinese fried corn with diced red bell peppers. There is a blue slotted spoon with a wooden handle resting in the wok.

How easy was that! Enjoy immediately nice and hot with your favorite main dishes!

Suggestions For Serving

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.

Honestly, I could be very happy just eating this Chinese fried corn with bell peppers dish with some rice. However, it is an outstanding and perfect side dish to accompany your favorite main dish!

Why not try this as the perfect accompaniment to enjoy with some Sichuan favorites like Sichuan Eggplant With Minced Pork, or Dan Dan Noodles?

💭 Top tip

Make this anytime of year, but when you make this during corn season with fresh summer corn it's out of this world!

FAQ

How should leftover Chinese fried corn be stored?

Store any leftovers in an airtight container in your refrigerator. This is best enjoyed within 3-4 days.

What is the Chinese name for Chinese Fried Corn With Bell Peppers?

The Chinese name for this dish is Qing jiao yu mi, or Corn with green peppers, 青椒玉米. (Source: TasteAtlas.com)

Some Other Great Recipes You May Enjoy!

Here are some other great Chinese recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A bowl containing Chinese Fried Corn With Red Bell Peppers. There is a set of chopsticks resting on the bowl.

Best Chinese Fried Corn With Bell Peppers Recipe

Grace Stewart
This Chinese Fried Corn With Bell Peppers dish is so crave worthy, you'll want seconds and maybe even thirds! This recipe is super easy to make and a wonderful side dish that your whole family will absolutely love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Side Dish, vegetable side dish
Cuisine Chinese, Sichuan
Servings 4 people
Calories 129 kcal

Equipment

  • wok can also use a large cast iron skillet, but a wok is preferred

Ingredients
  

  • 2 each ears of corn husked and the kernels removed
  • 1 red bell pepper diced and ideally cut to approximately the same size as the corn kernels (Select a large sized red bell pepper); can sub a large green bell pepper, or use half a green bell pepper, and half a red bell pepper
  • ¼ cup vegetable oil
  • 1.5 ts salt this may seem like a lot of salt, but the salt really makes this dish. If however you think this is too much, by all means adjust down.

Instructions
 

  • Begin by husking your fresh ears of corn. Remove the leaves and the silk from each ear of corn. Then place your corn on a cutting board and remove the kernels using a sharp knife.
  • Heat the vegetable oil on a high heat in your wok or skillet.
  • Once the oil is hot and shimmering, add the diced bell peppers and corn. Stir to combine, then add the salt. Continue to stir fry for around 2-3 minutes or so until the vegetables are crisp tender.
  • How easy was that! Enjoy immediately nice and hot with your favorite main dishes!

Notes

You can use canned corn or frozen corn that has been defrosted.  However, I highly recommend fresh corn because the taste is far superior!
Ideally you want to dice the bell peppers into roughly the same size as the corn kernels.  But if they are larger than the corn kernels (as in my post) they are still delicious!
Plenty of salt is what helps to make this dish really delicious.  I recommend 1.5 teaspoons, however if you feel this is too much then by all means adjust down. 
Enjoy!!

Nutrition

Calories: 129kcalCarbohydrates: 2gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 873mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 932IUVitamin C: 38mgCalcium: 3mgIron: 0.1mg
Keyword bell peppers, corn, Stir fry
Tried this recipe?Let us know how it was!

Easy And Quick Tomato Ramen Instant Noodle Recipe

by 1 Comment

Upgrade your pantry staples with this Easy Tomato Ramen! This 20-minute recipe transforms a simple pack of instant noodles into a gourmet, flavor-packed meal. Using tomatoes, garlic, and basil, you get a rich broth that’s miles better than the seasoning packet alone!

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

Tomato ramen is a glorious dish. Ramen noodles in a seasoned broth rich with tomato flavor is wildly delicious!

I was introduced to this simple recipe while perusing my friend Makoto's blog Japanese Food Cooking. Makoto is Japanese and lives on Kyushu Island, Japan, and mentioned they have a lot of tomato ramen places there.

When I read about Tomato Ramen, I knew I had to try it! It's now my favorite ramen recipe and I'm so excited to share my version with you!

This homemade ramen recipe is adapted from Makoto's delicious Tomato Ramen recipe.

Why You Will LOVE This Easy Ramen Recipe!

If you love ramen, then you will LOVE this dish! Here are just some of the reasons why you should make this recipe:

  • This dish is perfect when you need an easy dinner. The recipe is simple and the ingredients are mostly pantry ingredients. You may already have the ingredients in your pantry!
  • Obviously this is a very budget friendly dish. However, it's not just great for college days! Whether you are on a tight budget or not, you'll enjoy this ramen dish with a rich flavorful broth!
  • The basic recipe is quick and ready in about 20 minutes! If you are taking the time to prepare special toppings, it may take you a little longer, but it's still quick.
  • I have included some suggested toppings, but you can add whatever toppings you fancy!

Ok, now let's move on to the ingredients!

🥘 Ingredients

Ingredients needed to make Tomato Ramen including a packet of Sapporo Ichiban noodles, minced garlic, chicken broth, crushed tomatoes, dried basil, and olive oil

So here's what you'll need to make this Tomato Ramen recipe:

  • Sapporo Ichiban Instant Ramen Noodles - I am using the Original Flavored type (you will need the flavor packet or seasoning packet so hold onto that)
  • Crushed Italian tomatoes - I stick to Italian tomatoes in my cooking as I believe they have the BEST flavor!
  • Chicken broth - use low sodium or unsalted chicken broth; you can substitute low sodium or unsalted vegetable broth if you prefer
  • Fresh garlic
  • Dried basil
  • Extra virgin olive oil

Six simple ingredients, which you should be able to find at your local grocery store, are all you need for this basic recipe!

Of course you can enjoy this ramen noodle dish as is, but I'll bet if you are like me you'll be eager to add some delicious toppings!

Toppings for Tomato Ramen displayed in bowls including sautéed baby bok choy, green onions, shiitake mushrooms, and hard boiled eggs.

Here are some suggested toppings:

  • Green onions (or spring onions)
  • Hard boiled eggs (or soft boiled egg)
  • Shiitake mushrooms
  • Sautéed baby bok choy

Now allow me to show you how EASY it is to make this ramen noodle recipe!

🔪 Instructions

Add plenty of water to your large pot or pan, and bring this to the boil for cooking the noodles. While waiting for this water to boil, start on the next step. (You can cook the noodles at a later step see below).

Heat the olive oil in your large pan or Dutch oven on medium-low heat. Once hot, add the garlic and stir fry for around 30 seconds or until fragrant.

Minced garlic and olive oil in a Dutch oven.

Now add the tomatoes, the Sapporo Ichiban seasoning packets, and the dried basil and bring this to the boil on medium heat to medium high heat, stirring well until all ingredients are incorporated.

Minced garlic sautéed in olive oil topped with crushed tomatoes, dried basil, and seasoning from Sapporo Ichiban noodle packets in a Dutch oven.
Add crushed tomatoes, basil, and noodle packet seasonings to sautéed garlic.
A Dutch oven containing crushed tomatoes and seasonings.
Rich tomato ramen sauce!

It's time to add the chicken (or vegetable) broth. Stir this in and bring to the boil again, then lower the heat to a simmer, and simmer for around 5 minutes.

PLEASE NOTE: 2 cups of chicken broth results in a dish that is fairly "dry." If you like a more soupy ramen, you can add additional broth.

A red Dutch oven containing crushed tomatoes and seasonings with steam coming off it. There is a person holding a red measuring cup containing chicken broth above the Dutch oven.
Add chicken broth once the tomato sauce is boiling.
Tomato Ramen broth in a red Dutch oven. The broth includes chicken broth, crushed tomatoes, and seasonings.
Simmer the sauce for around 5 minutes.

While the broth is simmering, cook the noodles for 3 minutes in boiling water stirring occasionally. Drain once they have finished cooking.

Noodles being cooked in boiling water in a red pot. There is a pair of blue tongs grasping some of the noodles above the pot.

To serve, divide the cooked noodles into 2 portions and place into gorgeous noodle bowls. Then add half of the broth to each bowl, and top with your choice of delicious toppings!

Suggestions For Serving

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

You can serve a bowl of this Tomato Ramen as meal in itself, enjoyed with your favorite pair of chopsticks.

A couple of side dishes served alongside this great ramen wouldn't go amiss, however. Consider having some Japanese Pickled Cucumbers or Okinawan Carrots to indulge in as well.

I hope that you will fall in love with this Tomato Ramen as I have!

Find the recipe card with the printable full recipe below!

FAQ

How should I store any leftover Tomato Ramen?

Store leftovers in an airtight container in your refrigerator and enjoy within 2-3 days.

What are some other toppings I can add to Tomato Ramen?

There are endless toppings that you can add to this ramen to make it extra enjoyable! Consider sesame seeds, sliced bell peppers, sliced chicken breast or pork belly, and other fresh vegetables or bean sprouts. A drizzle of sesame oil would also add extra flavor!

Some Other Great Recipes You May Enjoy!

Here are some other great noodle recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you 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 horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A green noodle bowl containing tomato ramen garnished with halved hard boiled eggs, sauteed baby bok choy, shiitake mushrooms, and green onions. There is a pair of chopsticks resting across the bowl.

Easy And Quick Tomato Ramen Instant Noodle Recipe

Grace Stewart
Tomato Ramen is a most delicious version of ramen that's easy, quick, and perfect for dinner! The flavors are out of this world delicious. Once you try this you'll be hooked for life!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course dinner, lunch, Main Course
Cuisine Japanese
Servings 2 people
Calories 270 kcal

Equipment

  • 1 large pan or Dutch oven for cooking the tomato based broth and combining all ingredients
  • 1 large pan or pot for cooking the instant ramen noodles

Ingredients
  

  • 2 packs instant Ramen noodles I used Sapporo Ichiban Original and we'll make use of the seasoning packets so hold onto those!
  • 14 oz crushed Italian tomatoes I used Alessi brand crushed Italian tomatoes which will give you amazing flavor!
  • 2 cups chicken broth use low sodium or unsalted chicken broth; you can substitute low sodium or unsalted vegetable broth if you prefer; this dish is fairly "dry"; if you like a more soupy ramen you can add additional broth
  • 6 cloves fresh garlic minced
  • 1 tablespoon dried basil
  • 2 tablespoon extra virgin olive oil

Suggested Toppings and Garnishes

  • 2 each hard boiled or soft boiled eggs halved
  • ¼ cup shiitake mushrooms sliced (can sub your mushroom of choice)
  • ¼ cup green onions sliced
  • 1 small baby bok choy chopped and lightly stir fried in sesame oil

Instructions
 

  • Add plenty of water to your large pot or pan, and bring this to the boil for cooking the noodles. While waiting for this water to boil, start on the next step. (You can cook the noodles at a later step see below).
  • Heat the olive oil in your large pan or Dutch oven on medium-low heat. Once hot, add the garlic and stir fry for around 30 seconds or until fragrant.
  • Now add the tomatoes, the Sapporo Ichiban seasoning packets, and the dried basil and bring this to the boil on medium heat to medium high heat, stirring well until all ingredients are incorporated.
  • It's time to add the chicken (or vegetable) broth. Stir this in and bring to the boil again, then lower the heat to a simmer, and simmer for around 5 minutes.
  • While the broth is simmering, cook the noodles for 3 minutes in boiling water stirring occasionally. Drain once they have finished cooking.
  • To serve, divide the noodles into 2 portions and place into gorgeous noodle bowls. Then add half of the broth to each bowl, and top with your choice of delicious toppings!

Notes

This recipe is adapted from Makoto's recipe at Japanese-food-cooking.blogspot.com
This dish is fairly "dry"; if you like a more soupy ramen you can add additional broth
Regarding the nutrition facts:  please note that they are calculated assuming use of all of the toppings listed at the quantities mentioned. 
Also, the nutrition information doesn't include the seasoning packets that come with the Sapporo Ichiban noodles.  Please see the Sapporo Ichiban packet for this information.
You can omit adding the seasoning packets if you like, and add salt to taste instead.
Enjoy your delicious Tomato Ramen!

Nutrition

Calories: 270kcalCarbohydrates: 26gProtein: 11gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 399mgPotassium: 997mgFiber: 6gSugar: 11gVitamin A: 3087IUVitamin C: 49mgCalcium: 211mgIron: 6mg
Keyword instant noodles, Noodles, ramen, Soup
Tried this recipe?Let us know how it was!

Vietnamese Cha Ca La Vong Turmeric Fish With Dill Recipe

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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 a Vietnamese Cha Ca La Vong Turmeric Fish With Dill Recipe!

A green bowl containing Vietnamese Cha Ca La Vong Turmeric Fish With Dill. There is also vermicelli in the bowl and the fish is garnished with green onions, chilies, and peanuts. There is a pair of chopsticks resting across the bowl.

We had the grand opportunity to visit Hanoi, Vietnam a few years ago. One of the best memories of our trip was enjoying a meal of Cha Ca La Vong on Cha Ca Street in Hanoi.

Oh how I wish I could get back to Hanoi to enjoy this delicious meal again! But since a trip to Vietnam is not on the horizon, I can scratch this itch by making this classic dish of Vietnamese cuisine in my own kitchen.

And now I'm super excited to share this recipe for my easy version of Cha Ca La Vong, or Vietnamese Turmeric Fish With Dill, with you!

What Is Cha Ca La Vong?

Cha Ca La Vong is both a dish and a restaurant. The restaurant, located in Hanoi, is given credit for having invented the dish, which is a speciality of the city.

This popular dish features catfish, turmeric, and dill. The catfish is cut into pieces and marinated in a sauce that typically includes turmeric, shrimp paste, fish sauce, chilies, and galangal or ginger.

After marinating, the fish is charcoal grilled, fried in hot oil, then served with fresh dill and other herbs like scallions and Thai basil.

Cha Ca La Vong is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton (see below), so you know you've GOT to try this!

Why You Will LOVE This Fish Recipe!

If you love catfish and/or Vietnamese food, then you will absolutely adore this recipe!

Here are just a few of the reasons why:

  • This fish dish is exploding with flavor! Your taste buds will delight in the spicy, salty, sweet, and tangy flavors!
  • Cha Ca La Vong is beautiful! The fish is a lovely yellow from the turmeric, and the fresh herbs add a stunning look to the finished dish.
  • The ingredients are simple and you should be able to purchase everything at a well stocked grocery store
  • You only need to marinate the fish for about an hour, and then cooking time is quick (about 20 minutes when frying the fish in batches)
  • My recipe streamlines the cooking method by cutting out the charcoal grilling. After marinating you can simply quickly cook the fish on your stove top
  • You'll make a delectable Vietnamese dipping sauce or dressing sauce to serve with the fish, adding even more layers of flavor

I promise you it's totally worth your time to create this recipe! So now let me tell you what you'll need!

🥘 Ingredients

Vietnamese Cha Ca La Vong ingredients including pieces of catfish, ginger, shallot, Thai chilies, olive oil, lemon, garlic, turmeric, black pepper, sugar, and fish sauce. Most of these ingredients are displayed in bowls.

Here are the delicious ingredients you will need for this Vietnamese turmeric fish:

Fish and garnishes:

  • Catfish (use fish filets rather than the whole fish)
  • Fresh dill (lots of it!)
  • Green onions (spring onions)
  • Chopped peanuts

Marinade:

  • Fresh garlic
  • Fresh ginger
  • Shallot
  • Thai chilies
  • Lemon juice
  • Fish sauce
  • Olive oil
  • Sugar
  • Turmeric
  • Black pepper

Dipping (Dressing) Sauce:

  • Lemon juice (could sub lime juice)
  • Black pepper
  • Sugar
  • Fish sauce
  • Water
  • Thai chilies
Vietnamese Cha Ca La Vong Turmeric Fish dipping sauce ingredients displayed in bowls. The ingredients are pepper, fish sauce, water, sugar, lemon juice, and Thai chilies.
Dipping (dressing) Sauce Ingredients

Vermicelli rice noodles, for serving.

Please don't be intimidated by this long list of ingredients. As you can see, some of the marinade ingredients are the same as the dipping (dressing) sauce ingredients.

🔪 Instructions

Place the cut up pieces of catfish in a large bowl. Then add all of the marinade ingredients to the catfish and mix well. By the way, using a food processor to mince the chilies, garlic, shallot, and ginger helps make quick work of this task.

Cover the bowl, and marinate the catfish for about 1 hour in your refrigerator.

A silver bowl containing pieces of catfish and marinade ingredients for the dish Vietnamese Cha Ca La Vong Turmeric Fish With Dill Recipe. Turmeric, black pepper, and a mixture of garlic, shallot and chilies is pictured.
Add catfish and marinade ingredients to a large bowl.
A silver bowl containing pieces of catfish marinating in a marinade used to make Vietnamese Cha Ca La Vong Turmeric Fish. The marinade includes garlic and chilies, and the fish is yellow because of the turmeric in the marinade. There is a yellow spoon with a wooden handle resting in the bowl.
Mix well and marinate covered in your refrigerator for 1 hour.

In the meantime prepare the dipping sauce (dressing sauce) by combining the sauce ingredients in a small bowl. You can cover this and leave it in your refrigerator until you are ready to use it.

A white bowl containing a fish sauce based dipping sauce with black pepper and chilies for Vietnamese Cha Ca La Vong. There is a brown spoon resting in the bowl.

You'll also want to get a large pot of water boiling for cooking your rice vermicelli. Time cooking your vermicelli when you are finishing up cooking your catfish. Cook it according to the package directions.

A large pot of boiling water with vermicelli noodles being cooked. There is a pair of tongs grasping some of the cooked vermicelli noodles.

After marinating the fish for 1 hour, it's ready to cook! I recommend using a non-stick skillet or pan, and if necessary fry the fish in batches so that it's not crowded in the pan.

Add a little bit of olive oil to the pan and cook the fish on a medium heat to a medium-high heat around 2-3 minutes on each side until the fish is cooked. Lower the heat if you need to to prevent burning.

A nonstick pan containing pieces of marinated catfish being cooked in olive oil.
Fry the fish in a little oil and don't crowd the fish in the pan.
A nonstick pan containing pieces of Vietnamese Cha Ca La Vong Turmeric Fish. The fish is yellow because of the turmeric and there is a small portion of a spatula pictured on the left.
Fry until cooked through. Look at the beautiful color!

If you are cooking the fish in batches, as each batch is finished cooking you can keep the cooked fish warm so it's ready to serve when all the fish is cooked.

Now your beautiful fish is ready to serve!

Suggestions For Serving

A green bowl containing Vietnamese Cha Ca La Vong Turmeric Fish With Dill. There is also vermicelli in the bowl and the fish is garnished with green onions, chilies, and peanuts. There is a pair of chopsticks resting across the bowl.

To serve, place some in a bowl along with cooked rice vermicelli noodles or white rice, and garnish with lots of fresh dill, green onions, and chopped peanuts. Be sure to add some of the dipping/dressing sauce to your turmeric fish and vermicelli!

FAQ

What is Cha Ca La Vong?

This popular Vietnamese dish features catfish, turmeric, and dill. The catfish is cut into pieces and marinated in a sauce that typically includes turmeric, shrimp paste, fish sauce, chilies, and galangal or ginger. After marinating, the fish is charcoal grilled, fried in hot oil, then served with fresh dill and other herbs like scallions and Thai basil. It is a speciality of the city of Hanoi.

Do I have to use catfish to make Cha Ca La Vong?

Catfish is traditionally used to make Cha Ca La Vong, however you can substitute other firm white fish if you prefer. Some options include tilapia and sea bass.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, Cha Ca La Vong 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. Cha Ca La Vong is food #78 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you 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 green bowl containing Vietnamese Cha Ca La Vong Turmeric Fish With Dill. There is also vermicelli in the bowl and the fish is garnished with green onions, chilies, and peanuts. There is a pair of chopsticks resting across the bowl.

Vietnamese Cha Ca La Vong Turmeric Fish With Dill Recipe

Grace Stewart
You'll love this Vietnamese Cha Ca La Vong Turmeric Fish With Dill Recipe! This catfish dish is easy to make and absolutely scrumptious! Serve with rice vermicelli and your favorite pair of chopsticks!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine vietnamese
Servings 6 people
Calories 442 kcal

Equipment

  • large bowl for marinating the catfish in your refrigerator
  • Food Processor optional but helps make mincing garlic, ginger, chilies, and shallot easy!
  • nonstick frying pan I recommend a nonstick pan to help minimize your fish sticking to the pan while cooking
  • large pot for cooking the vermicelli

Ingredients
  

  • 1.75 lb catfish use fish filets rather than a whole fish; cut into bite sized pieces that are on the larger side
  • 1.5 tablespoon olive oil If you are cooking the fish in batches, then split up this oil (for example, if you cook in 3 batches use 0.5 tablespoon for each batch to total 1.5 tbsp)

Garnishes

  • 1 bunch dill it's ok to go crazy on the dill!
  • 5 each green onions cut into largish pieces
  • ½ cup peanuts chopped

Vermicelli

  • 1 package rice vermicelli cooked according to package directions; amount per serving will vary according to personal preference

Marinade

  • 6 each fresh garlic minced
  • 2 inch fresh ginger minced
  • 1 each shallot minced
  • 6 each Thai chilies you can vary the amount of chilies to suit your tastes; I like to use 3 red and 3 green
  • 1 tablespoon lemon juice
  • ¼ cup fish sauce
  • 2 tablespoon olive oil
  • 1 teaspoon sugar
  • 1.5 tablespoon turmeric
  • 1 tablespoon black pepper

Dipping Sauce (or Dressing Sauce)

  • 1.5 tablespoon lemon juice could sub lime juice
  • ⅛ ts black pepper
  • 2 tbsp sugar
  • 2 tablespoon fish sauce
  • 1 tablespoon water
  • 2 each Thai chilies I like to use 1 green and 1 red, chopped

Instructions
 

  • Place the cut up pieces of catfish in a large bowl. Then add all of the marinade ingredients to the catfish and mix well. By the way, using a food processor to mince the chilies, garlic, shallot, and ginger helps make quick work of this task.
  • Cover the bowl, and marinate the catfish for about 1 hour in your refrigerator.
  • In the meantime prepare the dipping sauce (dressing sauce) by combining the sauce ingredients in a small bowl. You can cover this and leave it in your refrigerator until you are ready to use it.
  • You'll also want to get a large pot of water boiling for cooking your rice vermicelli. Time cooking your vermicelli when you are finishing up cooking your catfish. Cook it according to the package directions.
  • After marinating the fish for 1 hour, it's ready to cook! I recommend using a nonstick pan, and if necessary fry the fish in batches so that it's not crowded in the pan. Add a little bit of olive oil to the pan and cook the fish on a medium to a medium-high heat around 2-3 minutes on each side until the fish is cooked. Lower the heat if you need to to prevent burning.
  • If you are cooking the fish in batches, as each batch is finished cooking you can keep the cooked fish warm so it's ready to serve when all the fish is cooked.
  • Now your beautiful fish is ready to serve! Place some in a bowl along with cooked vermicelli, and garnish with lots of fresh dill, green onions, and chopped peanuts. Be sure to add some of the dipping/dressing sauce to your turmeric fish and vermicelli! Enjoy!

Notes

One hour of marinating time is all you need for a tremendous flavor for this dish!  You can marinate overnight if you like, but one hour is all you need. 
You can also serve this turmeric catfish with white rice instead of vermicelli.  
Go big and bold with the amounts of dill you use (assuming you like dill).  It makes a wonderful difference!
ăn ngon miệng nhé (enjoy your meal) in Vietnamese!

Nutrition

Calories: 442kcalCarbohydrates: 42gProtein: 27gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 77mgSodium: 1360mgPotassium: 707mgFiber: 3gSugar: 6gVitamin A: 111IUVitamin C: 8mgCalcium: 57mgIron: 2mg
Keyword catfish, Fish, turmeric fish
Tried this recipe?Let us know how it was!

Easy and Best Chinese Candied Walnuts Snack Recipe

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You won't be able to eat just one! These Chinese Candied Walnuts are the perfect combination of sweet, crunchy, and nutty. They’re super easy to make at home with just 4 simple ingredients and ready in less than 15 minutes!

Chinese candied walnuts with sesame seeds in a green bowl.

Do you love walnuts? If so, I have a great way for you to enjoy this healthy nut!

Chinese candied walnuts are absolutely delicious, and it's impossible to eat just one. I'm pretty confident that these candied nuts will become one of your favorite ways to enjoy this versatile nut.

And guess what? These delicious nuts are so very easy to make in your home kitchen! Intrigued? Please read on for the ingredients you will need and easy step by step instructions!

Jump to:

🥘 Ingredients

Ingredients for Chinese candied walnuts including a jar of organic peanut oil, and bowls containing walnuts, sugar, and sesame seeds.

The ingredient list for this recipe is very short and sweet!

You'll only need 4 simple ingredients to make this great walnuts recipe:

  • Walnuts
  • Sugar
  • Sesame seeds - adds a lovely extra nutty flavor
  • Peanut oil - suitable for high heat cooking

Now let's make this irresistible snack!

🔪 Instructions

So here are the easy step by step instructions to make this Chinese walnut recipe!

Start by adding ⅓ cup sugar to a small bowl that can withstand heat, and ⅓ cup peanut oil to a wok. Set both aside for now.

Bring a large pot of water to the boil. When the water is boiling, add the walnuts and boil at a rapid boil for 3 minutes. Drain the walnuts and add the hot drained walnuts to the bowl containing the sugar.

By the way, boiling walnuts reduces bitterness.

Toss the hot walnuts with the sugar until well combined.

A large pot containing walnuts in boiling water.
Boil the walnuts for 3 minutes.
Walnuts added to sugar in a mixing bowl by a yellow silicone spoon with a wooden handle.
Add drained walnuts to sugar and combine well.

Heat the wok with peanut oil on a high heat. Once the oil is very hot, add the sugared covered walnuts to the oil, and stir fry until the walnuts turn golden brown. You will want to stir fry continuously. This took me 5 minutes, however your time may vary.

Walnuts being stir fried in hot oil in a wok. There is a blue slotted silicone spoon poised above the walnuts.
Use a slotted spoon when stir frying your walnuts.
Golden brown walnuts displayed in a blue silicone spoon above a wok which have just been stir fried in hot oil in the wok.
Cook until the walnuts turn golden brown.

Once golden brown, remove the walnuts using your slotted spoon and put them back in your bowl. Now add the sesame seeds and toss well.

A mixing bowl containing sugared walnuts with sesame seeds and a yellow silicone spoon with a wooden handle.

Allow to cool to room temperature before enjoying!

Suggestions For Serving

Chinese candied walnuts with sesame seeds in a green bowl.

Despite being candied and stir fried in peanut oil, I still consider these nuts a somewhat healthy snack. 😁

Ok well I'm somewhat kidding but these are great for snacking, and why not try them as a topping for ice cream or salads?

Also try serving them as an appetizer as they do in China, or include them in your charcuterie board.

These would also make a wonderful homemade gift for your friends and family during the holiday season!

FAQ

What is the best way to store these Chinese candied walnuts?

Allow the walnuts to cool to room temperature before placing them in an airtight container. You can leave them out on your counter and enjoy them within 4-5 days.

Why do the walnuts need to be boiled?

We boil the walnuts to reduce bitterness.

Some Other Great Recipes You May Enjoy!

Why not make one of these great Chinese main dishes for dinner, and enjoy Chinese candied walnuts as an appetizer?

1,000 Foods To Eat Project

In conclusion, Chinese candied nuts, or "tianzha hetao," 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. Chinese candied walnuts is food #77 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you 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

Chinese candied walnuts with sesame seeds in a green bowl.

Easy and Best Chinese Candied Walnuts Snack Recipe

Grace Stewart
You may want to double this recipe because these Chinese Candied Walnuts will disappear like lighting! They are an incredibly moreish snack you'll always want to have on hand!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 8 minutes
Total Time 11 minutes
Course Snack
Cuisine Chinese
Servings 4 servings
Calories 612 kcal

Equipment

  • 1 large pot for boiling the walnuts
  • 1 wok for stir frying the walnuts
  • 1 Small bowl use a bowl that can withstand heat, as you'll be adding hot walnuts to the bowl
  • 1 slotted spoon for removing the walnuts from hot oil

Ingredients
  

  • 2 cups walnuts
  • ⅓ cup sugar
  • 2 teaspoons sesame seeds
  • ⅓ cup peanut oil peanut oil is suitable for high heat cooking

Instructions
 

  • Add ⅓ cup sugar to a bowl that can withstand heat, and ⅓ cup peanut oil to a wok. Set both aside for now.
  • Bring a large pot of water to the boil. When the water is boiling, add the walnuts and boil at a rapid boil for 3 minutes. Drain the walnuts and add the hot drained walnuts to the bowl containing the sugar.
  • Toss the hot walnuts with the sugar until well combined.
  • Heat the wok with peanut oil on a high heat. Once the oil is very hot, add the sugared covered walnuts to the oil, and stir fry until the walnuts turn golden brown. You will want to stir fry continuously. This took me 5 minutes, however your time may vary.
  • Once golden brown, remove the walnuts using your slotted spoon and put them back in your bowl. Now add the sesame seeds and toss well. Allow to cool to room temperature before enjoying!

Notes

Please note that the nutrition info includes ⅓ cup of peanut oil.  However, you will have peanut oil left in your wok and won't be consuming all of this peanut oil so the fats calculation will be off.  Unfortunately I don't have a nutrition calculator that can account for this.  Apologies for any inconvenience!
You'll need to use a bowl that can withstand heat.  The bowl may also get hot, so please be sure to protect your hands.
Enjoy these candied walnuts as a snack or a fun appetizer before a Chinese stir fry!

Nutrition

Calories: 612kcalCarbohydrates: 25gProtein: 9gFat: 57gSaturated Fat: 7gPolyunsaturated Fat: 34gMonounsaturated Fat: 14gSodium: 1mgPotassium: 263mgFiber: 4gSugar: 18gVitamin A: 12IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Keyword candied nuts, nuts, snack, walnuts
Tried this recipe?Let us know how it was!

How To Make Korean Style Radish Salad With Daikon

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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 Korean daikon recipe for a Korean Style Radish salad!

Korean radish salad in a bowl on top of a patterned placemat with a set of chopsticks on the side.

Korean cuisine includes delicious banchan, or Korean side dishes! Korean style radish salad, also known as musaengchae, is one of the easiest and most delicious banchan to make and enjoy!

Allow me to tell you a little bit about this delicious and refreshing Korean radish side dish!

Jump to:

What is Korean Radish Salad?

Korean radish salad is made with white radish, namely Korean mu or daikon radish.

This dish is called musaengchae in Korean. "Mu" means radish, and "saengchae" means salad.

The radish is julienned (cut into thin strips like matchsticks), and then dressed with a sweet, tangy, savory, and slightly spicy sauce.

Sounds like heaven? It is! Do yourself a favor and spend a few minutes making this wonderful dish!

Let me now show you what ingredients you will need!

🥘 Ingredients

Bowls containing salt, fish sauce, sugar, rice vinegar, gochugaru, garlic, green onions, and sesame seeds. There is a daikon radish displayed next to these ingredients.

So here are the amazing ingredients you will need to make this dish:

You should be able to find most if not all of these ingredients at a well stocked grocery store. If not, Asian markets should carry these items and I have linked to Amazon for a few of the ingredients for convenience sake.

🔪 Instructions

Peel and then julienne the daikon radish. You can use a mandoline or knife. Place the julienned radish in a large bowl and add the 1 ts of salt. Mix the salt with the radish and leave it for 15 minutes, during which time water will be extracted from the radish.

A blue bowl containing julienned daikon radish. A hand is holding a small bowl with salt above the blue bowl.

Drain off the excess water, and then squeeze the radish to get rid of even more water. No need to rinse the daikon.

Julienned Korean radish in a blue bowl. The bowl is tilted so you can see the water which has been extracted from the radish after being salted.
Notice how much water is extracted from the daikon!
Julienned daikon radish being squeezed by a hand over a colander.
Squeeze out even more water with your hands.

Add all of the ingredients (except for the green onions and sesame seeds) to the radish, and mix by hand. Be sure to thoroughly combine all the ingredients.

Julienned daikon radish, garlic, and gochugaru in a blue bowl.
Add remaining ingredients (except the green onions and sesame seeds).
Korean radish salad which is julienned daikon radish in a spicy red sauce in a blue bowl.
Combine ingredients by mixing gently by hand.

Lastly add the green onions and sesame seeds, and mix these ingredients in by hand.

Korean radish salad which is julienned daikon radish in a spicy red sauce with sesame seeds and green onions added on top of the shredded radish.
Now add the green onions and sesame seeds.
Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a blue bowl. A hand is holding some of the salad.
Mix again by hand.

You can enjoy this straight away served at room temperature, or refrigerate in an airtight container for a few hours and then enjoy!

Suggestions For Serving

Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

This wonderful Korean side dish is perfect served with your favorite Korean main dishes!

I love serving musaengchae with Korean fried chicken, and it's especially delicious with Korean short ribs!

This refreshing radish salad can be served as part of any meal that you want to spice up a bit.

I hope you will enjoy making this great recipe soon!

FAQ

This recipe uses daikon radish. Can I use Korean radishes instead?

You can absolutely use Korean radishes, called mu, in this recipe.

Where can I find nutrition information for daikon radish?

Visit Healthline.com for nutrition information and additional information about daikon radish.

Some Other Great Recipes You May Enjoy!

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

Join Me On A Fun Food Journey!

Finally, I invite you 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

Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

How To Make Korean Style Radish Salad With Daikon

Grace Stewart
Learn how to make Korean Style Radish Salad With Daikon! Also known as musaengchae in Korean, this salad is sweet, spicy, refreshing, and oh so delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Salted daikon resting time 15 minutes
Total Time 30 minutes
Course accompaniment, banchan, Side Dish
Cuisine Korean
Servings 6 people
Calories 29 kcal

Equipment

  • mandoline optional, but it does help with the julienning part!
  • large bowl

Ingredients
  

  • 1 lb daikon radish julienned (cut into small matchsticks)
  • 1 ts salt for salting the daikon
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1.5 ts sugar
  • 1.5 tablespoon gochugaru Korean red pepper flakes
  • 3 cloves fresh garlic minced
  • 2 green onions sliced thinly
  • 1 ts sesame seeds

Instructions
 

  • Peel and julienne the daikon radish. You can use a mandoline or knife. Place the julienned radish in a large bowl and add the 1 ts of salt. Mix the salt with the radish and leave it for 15 minutes, during which time water will be extracted from the radish.
    A blue bowl containing julienned daikon radish. A hand is holding a small bowl with salt above the blue bowl.
  • Drain off the excess water, and then squeeze the radish to get rid of even more water. No need to rinse the daikon.
    Julienned daikon radish being squeezed by a hand over a colander.
  • Add all of the ingredients (except for the green onions and sesame seeds) to the radish, and mix by hand. Be sure to thoroughly combine all the ingredients.
    Korean radish salad which is julienned daikon radish in a spicy red sauce in a blue bowl.
  • Lastly add the green onions and sesame seeds, and mix these ingredients in by hand.
    Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a blue bowl. A hand is holding some of the salad.
  • You can enjoy this straight away, or refrigerate in an airtight container for a few hours and then enjoy!
    Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

Notes

You can enjoy this straight away, or refrigerate in an airtight container for a few hours and then enjoy!

Nutrition

Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 673mgPotassium: 237mgFiber: 2gSugar: 3gVitamin A: 633IUVitamin C: 18mgCalcium: 36mgIron: 1mg
Keyword Banchan, daikon radish, Korean side dish
Tried this recipe?Let us know how it was!

The Best Most Delicious Dishes To Serve With White Rice!

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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 The Best Most Delicious Dishes To Serve With White Rice!

A collage containing Japanese Pork Katsudon, New Orleans Red Beans and Rice, Crawfish Étouffée, and Korean Short Ribs with a text overlay that says The Best Most Delicious Dishes To Serve With White Rice!

Are you a riceaholic like I am? If so, rice may grace your table very often! I love all types of rice including brown rice, jasmine rice, and basmati rice.

However, it's typically plain white rice that is my go to rice. Which is great, because plain rice is the perfect accompaniment to so many dishes.

Here I want to share with you some of the BEST and most DELICIOUS dishes to enjoy with your cooked rice!

I include some main dishes, as well as a perfect side dish to serve with your fluffy white rice. Many of these are Asian dishes, but you'll also find a few that hail from the USA.

I've also included a delicious side dish that pairs perfectly with rice.

You'll find plenty of options here that will satisfy your whole family! So without further ado, let's move onto these delicious dishes!

1. Japanese Pork Katsudon and Rice Bowl

Japanese Pork Katsudon in a bowl. The pork has been garnished with green onions and sprinkled with a chili powder. There is a pair of chopsticks resting on the side of the bowl.

Katsudon is a very popular Japanese dish. It gets its name from "donburi" which means rice bowl dish, and "tonkatsu" which means pork cutlet.

So tonkatsu is pork cutlets, breaded and fried. Later it will be added to a sweet and savory sauce, which includes soy sauce, along with onions. Then the tonkatsu is placed on top of the onions. To finish, beaten egg is added around the tonkatsu and onions and cooked until set.

The delicious tonkatsu and egg and onion mixture is then placed on top of a steaming bowl of rice for your enjoyment!

You can use Japanese rice (which is a short-grain rice) for this dish, however regular white rice works just perfectly for this dish.

2. Japanese Teriyaki Chicken

A bowl containing white rice and Japanese Chicken Teriyaki. The chicken is garnished with green onions and a chili powder. There is a pair of chopsticks resting on the bowl.

Another Japanese dish that begs for white rice is Teriyaki Chicken. "Teriyaki" comes from two words in the Japanese. "Teri" which means "shine" and "yaki" which means "grill".

My easy recipe for Teriyaki Chicken is no fuss, quick to make, and only requires 6 ingredients.

Be sure to start cooking rice in your rice cooker before starting to make the teriyaki chicken. More than likely your rice will take longer to cook than the time it will take you to make this dish!

3. Korean Short Ribs (Galbi)

A gold rimmed serving dish containing Korean Short Ribs garnished with sesame seeds and green onions.

Korean short ribs, also known as galbi, is absolutely mouthwatering! Achingly tender meat and the wonderful savory flavors have made this Korean dish a global favorite.

I think there is a law that galbi has to be accompanied by rice 😂. Whether law or not, a side of rice is a must. And do as the Koreans do for a complete meal serve some simple side dishes called "banchan." For some great banchan recipes please visit "The 10 Best Side Dishes To Serve With Korean Short Ribs (Kalbi)." One of which is plain old rice, of course!

4. Mouthwatering Shrimp With Black Bean Sauce!

Shrimp With Black Bean Sauce with onions, green onions, and dried red chilies in a cast iron pan.

Shrimp with Black Bean Sauce is a classic Chinese dish! It's salty, spicy, and absolutely delectable!

This stir fry is a great option for when you are pressed for time and need a quick meal. It takes all of 15 minutes to make and when accompanied by white rice it makes for a delicious meal!

5. New Orleans Red Beans and Rice

New Orleans Red Beans and Rice in a white bowl, garnished with green onions. There is a bowl of red beans in the background.

When the word "rice" is in the name of the dish, it's a given that it's a rice dish!

New Orleans Red Beans and Rice is a classic dish from Louisiana. It's pretty much a one-pot meal which includes red beans, the Holy Trinity (green bell pepper, onion, and celery), and smoked sausage. Add a ham hock and cook it in chicken broth for tremendous flavor, and serve it over some perfect rice that you've cooked up!

Enjoy this amazing dish, which was Louis Armstrong's favorite meal! This is one of the greatest white rice meals ever!

6. Easy and Delicious Crawfish Étouffée!

Crawfish Étouffée garnished with green onions in a cast iron pan. There is a blue spoon with a wooden handle in the pan.

Another classic dish from Louisiana is Crawfish Étouffée. This dish is rich, elegant, and features a delectably creamy sauce. You could use crusty bread to mop up the sauce. But I think the best way is to serve this over cooked long-grain rice for an unforgettable meal!

You'll love cooking this meal which uses fresh ingredients and is easy to make!

7. Creamy Chicken and Leeks

A cast iron pan containing creamy chicken breasts and leeks. There is a blue spoon with a wooden handle in the bowl.

Another dish with a creamy texture that is perfect to serve over white rice is Creamy Chicken and Leeks.

You'll enjoy moist cooked chicken enveloped with a creamy and mustardy sauce and surrounded by tender and tasty leeks!

This main course dish is ideal for a busy weeknight as it's quick and easy to make. You can have dinner on the table in about 30 minutes.

8. Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken garnished with green onions in a bowl. There is a pair of chopsticks resting on the side of the bowl.

Vietnamese Lemongrass Chicken is absolutely fragrant and delicious! You'll adore the zingy taste of the lemongrass and this recipe is super easy to create!

Simply cut chicken thighs into small pieces, and make a marinade which includes lemongrass, vegetable oil, garlic, shallots, oyster sauce, fish sauce, chili flakes, lemon juice, and sugar. Marinate the chicken for about an hour and then do a quick stir fry until the chicken is cooked through.

Finish off with freshly ground black pepper, then serve alongside your white rice with your favorite pair of chopsticks.

It's as good as you'll get at your local Vietnamese restaurant!

9. Scrumptious Vegetarian Thai Panang Curry

Thai Panang Curry with vegetables garnished with cilantro and green onions in a silver bowl. There is a plate with bread, bowl with olives, and bottle of hot sauce in the background.

It's time to introduce a creamy and delicious Thai-inspired dinner! This Thai Panang Curry includes Panang curry paste, coconut milk, and plenty of healthy and nutritious ingredients such as chickpeas, eggplant, and butternut squash.

This nutritious meal is perfect served over white rice. You'll be in Thai curry heaven when dining on this Panang curry!

10. Easy Spicy Korean Braised Tofu

A white serving dish containing Dubu Jorim which is Korean Braised Tofu garnished with green onions and sesame seeds. There is a pair of silver chopsticks resting on the side of the dish.

And here's a great side dish that pairs perfectly with white rice! The tofu in this Easy Spicy Korean Braised Tofu if first pan fried, and then simmered in a spicy braising sauce.

The Korean name for this is "dubu jorim", which means simmered tofu.

Garnish with sesame seeds and sliced green onions, grab your favorite chopsticks and a bowl of steaming white rice, and enjoy this delicious dubu jorim!

Which Dishes Will You Make To Serve With Your White Rice?

So I hope you've discovered some great options for dishes to serve with white rice! Whether you have leftover rice to use up or you make it fresh, any one of these dishes will pair superbly with your rice.

Which dishes will you make? Serve one or more and enjoy a delicious and complete meal featuring some steaming white rice!

FAQ

What foods pair well with white rice?

Rice pairs well with so many foods! It goes especially well with dishes that are creamy or saucy such as Thai or Indian curries, and many Asian dishes as well.

What do Asians eat with rice?

Rice is an essential component to most every Asian meal, including breakfast! Koreans love to eat rice with banchan (Korean side dishes). Indians and Thais will enjoy their curries with rice. Japanese will eat rice with miso soup and use it as part of their rice bowls, and Chinese will enjoy steaming white rice with stir fries!

Join Me On A Fun Food Journey!

I invite you 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