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Onigiri

Dinner, Fish, Kimchi, Korean, Lactose Free, Recipes

Kimchi Tuna Salad

April 9, 2023

From the first time I made this kimchi tuna salad I knew it would become a regular on our lunch menu. Making kimchi has inspired me to use the spicy and crunchy Korean side dish in all types of recipes. Dishes such as fried rice, kimchi soup and cheesy kimchi ramen illustrate the versatility of this fiery fermented vegetable. In this dish it is paired up with tuna, fresh ginger, sesame oil, rice vinegar, and celery (for added crunch). You can have it as is, however, my favorite way to serve it is over soba or with rice.

A short list of ingredients make up this recipe adapted from NYT Cooking. Tuna in olive oil makes this extra luxurious but a good brand of tuna in water will work fine.

If homemade kimchi is not something you have in your refrigerator, use your favorite store-bought brand. There are so many to choose from these days, from mild to spicy (go spicy!).

Serve the kimchi tuna salad over rice or make onigiri (rice balls) to accompany the salad. A drizzle of sriracha adds extra spice.

Kimchi Tuna Salad
Print

Kimchi Tuna Salad

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

  • 8 ounces kimchi + 2 1/2 tablespoons kimchi juice

  • 1 tablespoon unseasoned rice vinegar

  • 1 1/2 teaspoons toasted sesame oil

  • 5 to 7 ounce canned tuna (preferably oil-packed), drained

  • 1 celery stalk, thinly sliced

  • 1 (1-inch) piece fresh ginger, peeled and sliced into 1/8-inch matchsticks

  • 2 1/2 tablespoons mayonnaise

  • 2 teaspoons roasted sesame seeds

  • 1-2 tablespoons thinly sliced green onions

  • Nori furikake (optional)

  • Sriracha sauce (optional)

  • Cooked soba noodles or rice

Directions

  • Cook soba noodles or rice according to package directions. If serving salad with onigiri (rice balls), make these once the rice is cool enough to handle and wrap in plastic wrap until ready to serve. Set aside.
  • Place kimchi in a small colander set over a bowl and drain the kimchi. Reserve the kimchi juice. Coarsely chop the kimchi (you should have about 1 cup)
  • In a medium bowl, whisk together 2 1/2 tablespoons of the reserved kimchi juice, rice vinegar, sesame oil and mayonnaise. If you prefer a thicker sauce, add another 1/2 tablespoon mayonnaise. Gently stir in the drained tuna and celery, breaking up the tuna into large chunks.
  • Add the chopped kimchi and ginger, and gently stir to combine. Because kimchi batches taste different, adjust seasonings as needed by adding a bit more vinegar if the salad needs more tang or a few extra drops of sesame oil if you prefer a toasty flavor.
  • Serve over soba noodles or rice or alongside onigiri. Sprinkle salad with green onions, roasted sesame seeds, furikake, and sriracha sauce.

Notes

  • Kimchi tuna salad is best eaten the day it is made, however, any leftovers can be stored in the refrigerator for a few days.
Dinner, Japanese, Lactose Free, Recipes, Tofu, Vegetarian

Crispy Pan-Fried Tofu with Scallion Sauce

January 30, 2023

Crispy tofu drizzled with a delicious scallion sauce is an easy and tasty dish to make any day of the week. A flavorful scallion sauce is drizzled over the tofu just before serving. The savory sauce really brings this dish together and makes this one of the best ways to enjoy tofu. Serve the tofu with onigiri (Japanese rice balls) and some wilted baby bok choy for a healthy and delicious meal.

The Tofu Xpress has been one of my favorite kitchen gadgets for some time now. If you cook with tofu often, I encourage you to buy a tofu press (plenty of options online). Using a press means less waste of paper towels or kitchen towels and quicker results.

Most of the sauce ingredients are likely already in your pantry. If you are unable to find Korean chili flakes (gochugaru), you may substitute red pepper flakes. However, I highly suggest keeping a small jar of gochugaru in your cupboard. Most commonly used to make kimchi, gochugaru has multiple uses in many recipes. The slightly smoky flavor of the chili flakes with medium heat (heat can vary by brands) and gorgeous color make this one of my go to seasonings.

Initially it may seem like 3/4 cup of sliced scallions is far too much, however, the scallions will wilt once mixed with the other sauce ingredients.

Once the tofu is lightly coated with cornstarch, it is fried until both sides are firm and crispy. In order to enjoy the crispiness of the tofu, serve it right away. This is a small recipe so you won’t have any leftovers!

Crispy Pan-Fried Tofu with Scallion Sauce
Print

Crispy Pan-Fried Tofu with Scallion Sauce

Recipe by Kiyo
Servings

2

servings

Adapted from Food52

Ingredients

  • 1 (14-ounce) package firm tofu (pressed for 10 minutes)

  • Kosher salt

  • 1/3 scant cup cornstarch

  • Neutral oil such as canola or vegetable for frying

  • Soy-Scallion Sauce

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon mirin

  • 1 1/2 teaspoons gochugaru (substitute with 1/4 teaspoon red pepper flakes or more to taste)

  • 1 1/2 teaspoons roasted white sesame seeds

  • 1 teaspoon honey

  • 3/4 teaspoon roasted sesame oil

  • 1/2 teaspoon rice vinegar (unseasoned)

  • 3/4 cups thinly sliced scallions

Directions

  • Press out water from tofu using a tofu press or kitchen towel (about 10 minutes). Cut tofu lengthwise into 8 even slices. Lay slices on a paper towel-lined plate and pat dry. Salt the tofu on both sides. Place the cornstarch in a shallow dish and set aside.
  • Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (scallions will wilt as they sit).
  • Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/4 cup or so) and heat the oil over medium-high heat. Working quickly with one slice at a time, lightly coat the tofu slabs with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Cook, flipping once, for 3-4 minutes on each side until golden and crisp (adjust heat if too high).
  • Transfer the tofu to a large plate, slightly overlap the slices in two rows, and spoon sauce on top (start with a few spoonfuls, add more to taste or serve on the side). Serve immediately with onigiri and wilted greens.

Notes

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