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Lactose Free

Dinner, Fish, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Tuna, Rice & Nori Lunch

December 11, 2023

Tuna and rice wrapped in crispy and savory nori is one of my favorite combos to make for lunch. It doesn’t sound like anything special but once you try it you’ll understand why I love it so much. Think of it as an improvised hand roll. It couldn’t be simpler to whip up on short notice. When I was working, I would share it with a small group of friends at lunchtime. We all sat around the table and oohed and aahed as we ate our little tuna nori wraps.

Savory and tangy Kewpie mayonnaise replaces the usual Best Foods mayonnaise I use for tuna sandwiches. The velvety texture and rich flavor is perfect for this recipe.

With a plethora of canned tuna available these days it’s easy to find a good brand. Wild Planet does not have added water or broth which means it’s not going to be a mushy mess when you open the can.

A side of crispy cucumbers with chili crisp, kimchi or takuan and fresh fruit are the perfect pairing to complete your lunch. A drizzle of sriracha mayo over the tuna adds a nice kick to the nori wraps.

Tuna, Rice & Nori Lunch
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Tuna, Rice & Nori Lunch

Recipe by Kiyo
Servings

2

servings

Easy and delicious nori wraps are quick to prepare!

Ingredients

  • 1 rice cooker cup short or medium grain rice, cooked according to manufacturer’s instructions

  • 1 (5 ounce) can tuna in sea salt, such as Wild Planet)

  • Kewpie mayonnaise

  • 2-3 teaspoons finely chopped celery

  • 2 teaspoons finely chopped sweet onion

  • 2 teaspoons finely grated carrot

  • 2 teaspoons thinly sliced green onion

  • 1 teaspoon roasted sesame seeds

  • 1-2 packets Korean-style seaweed snacks, depending on size

Directions

  • Once rice has cooked, transfer to a bowl and gently mix in roasted sesame seeds. Cover with plastic wrap and set aside allowing rice to cool to room temperature.
  • In a medium bowl, flake the tuna with a fork. Mix in Kewpie mayonnaise (enough to moisten tuna generously, tuna should not look dry), celery, onion, and carrot. Transfer to a smaller bowl for serving.
  • Set out nori (just before serving to keep crisp), tuna salad, and rice. Make mini nori wraps by placing a small amount of rice on the nori, followed by tuna. Top with sriracha mayonnaise if using, and green onions. It’s best to make the nori wraps as you eat them so the nori stays crispy. Serve with your favorite side dishes such as potato salad, fresh fruit, kimchi and takuan pickles.
Appetizers, Dinner, Eggs, Japanese, Lactose Free, Recipes, Side Dishes

Momofuku’s Soy Sauce Eggs

November 26, 2023

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

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

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

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

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

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

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

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

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

Recipe by Kiyo
Servings

6

servings

Recipe adapted from Food52

Ingredients

  • 6 tablespoons warm water

  • 1 tablespoon sugar

  • 2 tablespoons sherry vinegar

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup regular soy sauce

  • 6 large eggs

  • Maldon or other flaky salt for serving

  • Freshly ground black pepper for serving

Directions

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

Vegetarian Chili with Fritos

November 13, 2023

A hot bowl of vegetarian chili on a cool fall evening can be an ever so satisfying meal. Chipotles in adobo take this recipe to another level. They add a smoky flavor and just the right amount of heat. Salty, crunchy Fritos piled on top are the proverbial icing on the cake.

All of the ingredients are easily found at your local market. I love celery so I added a bit to the chili. You can make this your own by adding other vegetables such as corn, peppers, carrots, and other types of beans. But don’t leave out the chipotles in adobo. They are essential for giving the chili a pleasant, smoky flavor. A little goes a long way. Freeze the leftover chiles in small containers or mini freezer bags for future use.

The onions, celery, and cilantro stems are sautéed for a bit before the other ingredients are added.

A tomato paste mixture is added to the onions and cooked until it turns a brick red color. It smells delightful with the chipotle peppers mixed in.

The chili is simmered for 35 minutes until reduced slightly.

Top the chili with your choice of diced avocado and onions, sour cream, Fritos, cilantro, and dig in.

Vegetarian Chili with Fritos
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Vegetarian Chili with Fritos

Recipe by Kiyo
Servings

4-6

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • 1 large white onion (about 2 cups) diced (reserve 2 tablespoons for serving)

  • 1/2 cup diced celery

  • 6 medium garlic cloves, finely chopped

  • 1/2 bunch cilantro, leaves coarsely chopped (about 1/2 cup) and stems finely chopped (about 1/4 cup, keep separate from leaves), cover and refrigerated cilantro leaves

  • 1 seeded chipotle in adobo, plus 1 teaspoon adobo sauce, finely chopped (transfer to a small bowl)

  • 1/4 cup tomato paste (transfer to a small bowl)

  • 2 15-oz. cans pinto beans, drained and rinsed

  • 1/4 cup extra virgin olive oil

  • 2 teaspoons mild chili powder (I used ancho chili powder)

  • 1 28-oz. can fire-roasted tomatoes

  • 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt

  • 2 1/2 cups vegetable broth

  • 1 1/2 cups Fritos or other salty tortilla chips

  • 1 lime, cut in half with one of the halves cut into wedges

  • 1 avocado, diced

  • 1/2 cup lactose free sour cream or regular sour cream

  • freshly ground black pepper

Directions

  • Mix together the chipotle chiles in adobo with tomato paste. (If you prefer milder heat, reserve 1/4 of the chiles for adding in later if more heat is needed).
  • Heat 1/4 cup extra virgin olive oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, garlic, cilantro stems, and 2 teaspoons chili powder and cook, stirring frequently, until onion is starting to soften, 5-6 minutes. Increase heat to medium-high and add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to the bottom of the pan, 2-3 minutes.
  • Add the fire roasted tomatoes and bring to a simmer. Cook, stirring frequently, until the tomatoes are cooked down and slightly darker in color, 8-10 minutes.
  • Add beans, 1 1/2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 2 1/2 cups vegetable broth. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until chili has reduced slightly and flavors have melded, 30-35 minutes. Taste and adjust seasoning with salt if needed. Stir in juice from reserved 1/2 lime.
  • Divide chili among bowls. Top with sour cream, avocado, reserved cilantro leaves, chopped onion, and Fritos. Season with pepper and serve with reserved lime wedges.
Dressing, Fish, Lactose Free, Recipes, Sandwiches

Green Goddess Tuna Salad Sandwich

October 24, 2023

When I first tried this tuna salad recipe, all I could say was “wow!” I still say it every time I have it. It’s no ordinary tuna salad made with the usual mayonnaise, onions and celery. Don’t get me wrong, I love a traditional tuna salad on soft sandwich bread loaded with pickles. But this green goddess tuna salad is on a different level of deliciousness and likely the finest tuna salad sandwich I have ever had.

Though you will need to spend a little more time on this tuna salad recipe than you normally would, it is 100% worth your time. A quick whirl with an immersion blender and you’ll have your green goddess dressing ready to go.

Once you make the green goddess dressing, your tuna salad will be quick to come together. The celery and shallots should be chopped and ready to go. Have some good bread ready and extra herbs for topping on the tuna salad.

The original recipe uses toasted English muffins in place of sandwich bread. I skipped this because I thought it might be difficult to eat since toasted English muffins can become quite chewy. So instead, I used toasted sourdough bread which worked great. You can also make it an open-face sandwich topped with a generous amount of herbs. Either way, you’ll find yourself thoroughly enjoying this heavenly tuna salad sandwich.

Green Goddess Tuna Salad Sandwich
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Green Goddess Tuna Salad Sandwich

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 1/4 cup basil leaves

  • 1/4 cup parsley leaves

  • 1/4 cup tarragon leaves

  • 1/4 cup + 1 tablespoon mayonnaise

  • 1/4 cup lactose free sour cream (or regular sour cream)

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice + 1 teaspoon, divided

  • 1 tablespoon extra virgin olive oil

  • 2 (5 oz) cans tuna in water, drained and flaked with a fork

  • 1 small celery stalk, finely chopped, about 2 tablespoons

  • 1 1/2 tablespoons finely chopped shallot

  • 1 small garlic clove, finely grated, about 1/4 teaspoon

  • Kosher salt, freshly ground black pepper

  • 1 cup coarsely chopped mixed tender herbs (such as celery leaves, basil, parsley)

  • 1/4 cup slivered romaine (crunchy ribs section)

Directions

  • Purée basil, parsley, tarragon, mayonnaise, sour cream, lemon zest, 1 1/2 tablespoons lemon juice and 1 tablespoon olive oil with an immersion blender or small blender until very smooth and pale green. You may prepare the dressing a day in advance (storing it in the refrigerator will firm it up a bit). Add the dressing to flaked tuna. Mix in celery, shallot, and garlic. Season with salt and lots of pepper.
  • Toss chopped mixed herbs and slivered romaine with reserved 1 teaspoon lemon juice in a small bowl. Drizzle with a little olive oil, season with salt and pepper and toss again.
  • Build sandwiches with lightly toasted sourdough bread or bread of your choice. Top with herb salad.

Notes

  • The original recipe uses just one can of tuna. There is enough dressing for two 5 ounce cans. If using just one can of tuna, reserve some of the dressing for drizzling over crispy romaine salad.
Beans, Dinner, Dressing, Eggs, Lactose Free, Recipes, Salad, Veggies

White & Green Bean Tuna Salad with Basil Dressing

October 8, 2023

Good quality canned tuna is a tasty and versatile item to keep on hand. I like to stock a variety of canned tunas such as Wild Planet tuna in water which I use for sandwiches and for mixing with sriracha mayonnaise for maki sushi rolls. You will also find in my cupboard several brands of tuna in olive oil such as Ortiz and the reasonably priced Genova I found at Costco. You can whip up a tasty meal with little more than a can of tuna. This delicious salad incorporates white and green beans plus a flavorful basil dressing that brings the salad together.

I had some dried cannellini beans in the cupboard which I pressure cooked for this salad. Canned white beans work just as well and will save you an extra step.

The basil dressing is tart and herby. It goes perfectly with the tuna and bean salad.

The dressing ingredients can be pureed in a small blender, food processor or with an immersion blender.

When I make pesto, I blanch the basil for a few seconds then cool in an ice bath. This ensures the basil pesto will remain a gorgeous green color. I did the same for this recipe, however, feel free to skip this step. The one thing I have learned is that vinegar will eventually cause the dressing to turn a drab green color. Though the taste is not affected by this change, the dressing is so much more vibrant when used sooner than later.

All the salad ingredients get tossed in a bowl before being served with perfectly cooked jammy eggs over the top.

White & Green Bean Tuna Salad with Basil Dressing
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White & Green Bean Tuna Salad with Basil Dressing

Recipe by Kiyo
Servings

4

servings

Adapted from Women’s Day magazine

Ingredients

  • 12 ounces green beans, trimmed and halved

  • 1 (15 oz) can cannellini or small white beans, rinsed (or cooked dried white beans)

  • 2 cans (5 oz) tuna in olive oil, flaked into large pieces (transfer tuna to a bowl then flake apart)

  • 4 cups torn butter lettuce or other tender lettuce leaves

  • 4 soft boiled eggs

  • 2 cups lightly packed basil leaves

  • 1 tablespoon chopped shallot

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon + 1 teaspoon red wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  • Bring a large pot of salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and pat dry with kitchen towel.
  • Drain and rinse beans in a colander. Set aside.
  • Blanch basil in boiling water for 5 seconds. Drain and transfer to an ice bath. Squeeze out water from basil leaves. Place in an immersion blender container, small food processor or blender. You may skip this step and place fresh basil leaves in blender container, food processor or blender. Puree the basil with the chopped shallot, vinegar, olive oil, salt and pepper until combined. Taste and adjust seasoning as needed. Transfer to a small container and store in the refrigerator if not using right away. It is best to make the dressing the day you serve the salad to avoid it turning color.
  • Transfer half of the dressing to a large bowl and toss with green beans. Fold in the torn lettuce, white beans and tuna. Toss gently with the remainder of the dressing. Taste and add more salt and pepper as needed. Serve with soft boiled eggs over the top seasoned with flaky sea salt and freshly ground black pepper.

Notes

  • To make soft boiled eggs bring a medium pot of water to a full boil. Gently place eggs into water using tongs. Once the water returns to a boil turn heat down to a bubbly simmer (medium to medium-low). Set the timer for 7 minutes. Transfer eggs to an ice bath to stop the cooking before peeling and serving. For a firmer yolk cool for 10 minutes.

Dinner, Eggs, Lactose Free, Ramen, Recipes, Soups

Perfect Instant Ramen

September 27, 2023

I found this crazy delicious recipe on the NYT Cooking site. Melty cheese and a poached egg on packaged ramen was love at first bite. Kudos to Roy Choi, a Korean-American chef for creating this simple and satisfying bowl of noodles.

Use your favorite packaged ramen for this easy dish. I was lucky to find lactose free American cheese for my version of the recipe but of course, feel free to use regular American cheese which is easier to find. The original recipe tells you to cook your eggs for 1 minute in the ramen broth once the noodles are transferred to a bowl. A few commenters mentioned the egg wasn’t cooked enough in that short time so I went ahead and poached my eggs prior to adding them to the ramen bowl and they were perfect.

The noodles cook in no time and before you know it you’ll have a bowl of delicious ramen. It’s a fairly rich dish but everyone deserves a splurge now and then.

I always add a drizzle of our homemade sriracha to this dish. It adds that perfect little spicy kick that brings it all together. Break up the egg and swirl the cheese in the broth before diving in.

Perfect Instant Ramen
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Perfect Instant Ramen

Recipe by Kiyo
Servings

2

servings

Adapted from Roy Choi’s recipe at NYT Cooking

Ingredients

  • 2 packages instant ramen with flavor packets (I used Sapporo Ichiban)

  • 2 large eggs, poached

  • 2 teaspoons butter (I used lactose free Earth Balance, optional)

  • 2 slices American cheese, room temperature (I used Green Valley lactose free)

  • 1/2 teaspoon roasted sesame seeds

  • 1 scallion, green part only, thinly sliced on the bias

  • sriracha sauce for serving (optional)

Directions

  • Bring 5 cups water to a boil in a medium saucepan. Add the noodles and cook for 2 minutes. Stir in the flavor packet.
  • Divide noodles and some of the broth between two bowls (you won’t need all of the broth). Immediately add the cheese slices to the noodles submerging slightly in the hot broth. Top noodles with poached eggs, pats of butter (optional), and sesame seeds. Garnish with scallions. Serve with sriracha sauce (optional).

Notes

  • To poach eggs, heat 3″ water with 1 tablespoon white vinegar in a small saucepan over high heat. Watch closely.  When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls).  Set the timer for 4 minutes.  The water should not be boiling and the eggs should simmer gently. Lower heat as needed.  Remove eggs with a slotted spoon and drain on paper towels.
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