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Roasted Sesame Seeds

Appetizers, Dinner, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Taiwanese Cucumber Salad

September 18, 2023

Here’s a delicious cucumber side dish that is very easy to put together. It’s crunchy and so refreshing you’ll be making it on repeat.

If you don’t already have chili crisp, visit your local market or purchase a jar online. It’s a wonderful condiment to have on hand. Chili crisp compliments ramen, tofu, stir fries, eggs, and so much more. I’ve tried a few brands and still come back to Zindrew (Amazon) as my favorite. Costco sells the popular Fly by Jing brand and I have spotted the locally made Maui Chili Oil at Foodland.

The first time I made this recipe I used an English cucumber that I had on hand. It was a bit disappointing because it didn’t have that excellent crunchy texture I expect. So from now on, I only use Japanese cucumbers which are guaranteed crunchy. Persian cucumbers would be an acceptable substitution.

The cucumbers marinate in the sauce for 4 hours (overnight is fine) before being served.

Sprinkle roasted sesame seeds over the cucumbers and additional chili crisp just before serving. The cucumbers go well with grilled teriyaki meat sticks, grilled tofu, or just about any grilled protein or noodle dish. Being and Island girl, I am thoroughly content eating these cucumbers with a bowl of hot rice!

Taiwanese Cucumber Salad
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Taiwanese Cucumber Salad

Recipe by Kiyo
Servings

4

servings

Adapted from TJ Lee at The Kitchn

Ingredients

  • 1 pound Japanese cucumbers (substitute with Persian)

  • 1/2 teaspoon kosher salt

  • 2 medium garlic cloves, finely minced

  • 1/4 cup rice vinegar

  • 2 tablespoons mirin

  • 2 teaspoons granulated sugar (1 tablespoon for a sweeter sauce)

  • 2 teaspoons sesame oil (Kadoya is a good choice)

  • 2 teaspoons chili crisp, such as Zindrew + more for serving

  • 1 teaspoon roasted sesame seeds

Directions

  • Trim and cut cucumbers into 1/3-inch rounds. Place in a colander set over a bowl, sprinkle with 1/2 teaspoon kosher salt. Toss to combine. Let sit for 20 minutes.
  • Meanwhile, in a small bowl, combine rice vinegar, mirin, and sugar. Stir until sugar has dissolved. Add minced garlic, sesame oil, and 2 teaspoons chili crisp to the bowl.
  • Rinse cucumbers under cold running water. Pat dry with towels. Place cucumbers in a large zip-top bag and add marinade. Seal the bag and lay flat in the refrigerator so that the cucumbers are mostly in a single layer. Marinate for 4 hours (or overnight) turning the bag occasionally.
  • To serve, remove the cucumbers from the marinade and place in a low-sided serving bowl (a small amount of the marinade in the bowl is fine). Sprinkle sesame seeds over the top and drizzle with extra chili crisp. Serve cold.
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
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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, Vegan, Vegetarian

Sesame Brown Butter Udon Noodles

March 16, 2023

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

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

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

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

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

Sesame Brown Butter Udon Noodles
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Sesame Brown Butter Udon Noodles

Recipe by Kiyo
Servings

2

servings

Adapted from NYT Cooking

Ingredients

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

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

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

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 tablespoon soy sauce

  • pinch of granulated sugar

  • 1 tablespoon roasted sesame seeds

  • Chili crisp for serving, optional

Directions

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

Kinpira Gobo

September 27, 2022

Kinpira gobo is a traditional Japanese side dish that will enhance any Japanese-style meal. Serve it for breakfast with a bowl of steaming Japanese rice, pack it in a bento box with musubi for lunch, or serve it for dinner along with tofu for a delicious vegetarian meal.

If you’re not familiar with gobo (burdock root) you might not even take notice of it. Gobo is rather homely looking, however, don’t let that stop you from picking up a few pieces to take home. Once it has been cleaned and sliced thinly, its potential is revealed and you are on your way to a truly delicious meal.

Here on Maui gobo can be found at Foodland Kahului, Island Grocery Kahului, TJ’s Wailuku, and Times market in Kihei. Look for slender roots about 1-inch in diameter. These will be less fibrous and tough than the thicker pieces. Sometimes it can be hit or miss. Check the condition of the gobo. It should be firm like a carrot. If it’s not, then try again the following week or ask your grocer when they expect a new delivery.

Have a bowl of cool water ready when slicing the gobo. Burdock oxidizes quickly and the water helps to keep it from turning gray. The water also reduces some of the pungent flavor of the gobo. Change the water once or twice as it becomes darker. When all of the gobo has been sliced, drain in a colander and transfer to a clean dish towel or paper towels and pat dry. You want to avoid water hitting the hot oil when you begin to fry the gobo.

A short list of sauce ingredients makes this an easy dish to prepare. The Shichimi Togarashi is optional. I use it to add a bit of kick to the finished dish. I used instant dashi but using water is fine since you only need a small amount.

Start by cooking the gobo for a few minutes before adding the julienned carrots. Taste a few pieces to see if the texture is right. It should be firm yet cooked enough so that it isn’t tough and difficult to chew. Keep in mind that it will continue to cook a few more minutes when the carrots are added.

Once the gobo and carrots are the right texture, add the sauce and cook until the liquid is nearly gone.

Transfer kinpira gobo to a serving bowl, sprinkle with roasted sesame seeds and shichimi togarashi for a spicy kick.

Though kinpira gobo is considered a side dish, it can become a main dish simply served with a bowl of rice. The flavor is so delicious and the crunchy texture is delightful.

Kinpira Gobo
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Kinpira Gobo

Recipe by Kiyo

Adapted from Japanese Cooking 101

Ingredients

  • 9 ounces gobo (burdock root)

  • 4 1/2 ounces carrot

  • 1 tablespoon canola oil

  • 1/4 cup prepared instant dashi or water (vegetarian version)

  • 2 tablespoons + 1 teaspoon soy sauce

  • 1 tablespoon + 1 teaspoon granulated sugar

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • roasted sesame seeds

  • shichimi togarashi (optional)

Directions

  • Rinse the gobo and remove a light layer of the skin with the back of a knife. Avoid using a peeler as this will remove too much of the edible part of the root.
  • Thinly slice gobo on a sharp diagonal (if cut too thick the gobo will be difficult to chew). Stack a few pieces together and slice thinly into 2-inch strips. Place strips in water as you slice them. Change water once or twice as it darkens.
  • Julienne carrot into similar size as the gobo. Set aside.
  • In a medium bowl, mix together the dashi or water, soy sauce, sugar, sake and mirin. Set aside.
  • Heat a scant tablespoon of canola oil over medium heat. Once the oil is hot, add the gobo (be sure it is dry so the oil does not splatter). Stir fry for a few 2-3 minutes adjusting the heat to medium-high if needed. Gobo is very fibrous and should be stir fried until it is just tender and crispy but not tough. Taste a few pieces to ensure you have the correct texture. Add julienned carrots to the pan and stir fry with the gobo until al dente, about 2 minutes.
  • Turn heat down to medium if using a higher heat to stir fry the vegetables. Pour in sauce and continue to stir until the liquid is nearly gone (the pan should not be dry).
  • Transfer kinpira gobo to a serving bowl. Sprinkle roasted sesame seeds over the top. Serve with shichimi togarashi for a spicy kick.
Dinner, Eggs, Japanese, Kimchi, Korean, Recipes, Vegetarian

Cheesy Kimchi Noodles

January 23, 2022

Cheesy Kimchi Noodles

Recently I started making homemade kimchi and have been in love with it ever since.  I’ve always enjoyed kimchi but the store-bought brands available here are not particularly exciting.  Homemade kimchi tastes so fresh and has the perfect spiciness level that I crave.  Kimchi is wonderful as a side dish that compliments many meals.  A regular bowl of rice, kimchi and a fried egg suits me just fine.  So this recipe from NY Times Cooking just hits the spot.  The surprise ingredient (grated cheddar) makes this dish “out of this world” delicious.  Add a sunny side up egg and you will have a truly satisfying meal.  Even though you may not make kimchi at home, a good kimchi with a nice level of spiciness will work well.

Homemade Kimchi

I love the gorgeous color and flavor of the Korean gochugaru pepper flakes.  It adds a subtle heat and a slightly smoky flavor to dishes and is the star of kimchi and other Korean dishes.Kimchi, Cheddar Cheese, Green Onions, Sesame Seeds, Ramen

This is a relatively simple recipe with very inexpensive ingredients (= the bomb!).  We use our homemade sriracha in the sauce but the popular Huy Fong sriracha will work well too.

Sautéing Kimchi, Green Onions, Garlic & Sesame Seeds

Kimchi, scallions, garlic and sesame seeds are quickly sautéed before adding the sauce and the cooked ramen.  

Ramen Added to Kimchi

Using dried instant ramen noodles is very appealing as they are readily available, shelf stable, and cheap.  For this recipe you will want cook the ramen for half the time instructed on the package.  This will ensure they are not overcooked for the final dish.

Grated Cheddar Added to Kimchi Noodles

Homemade Kimchi

Yum! Homemade kimchi will keep well in the refrigerator for months.  

Cheesy Kimchi Noodles

Cheesy Kimchi Noodles
 
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Adapted from NY Times Cooking
Author:
Serves: 2
Ingredients
  • Noodles: 7 ounces dried instant noodles such as Sapporo Ichiban instant ramen (2 packets, 3.5 ounce each, discard seasoning packets)
  • 1½ tablespoons canola oil
  • 2 eggs
  • 5 green onions, thinly sliced on the diagonal (reserve 1 tablespoon for garnish)
  • ½ cup packed kimchi, sliced into thin strips or chopped
  • 1 large garlic clove, peeled and finely chopped
  • 1 tablespoon black or white roasted sesame seeds, plus more for serving
  • ½ cup finely grated cheddar cheese
  • Sauce: 1 tablespoon sriracha (more if you prefer extra spicy and if kimchi is not very spicy)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 tablespoon medium dry sherry or shaoxing wine
Preparation
  1. Bring a medium saucepan of water to a boil over high heat. Add the noodles and cook until tender but springy. I cooked the Sapporo Ichiban noodles for 1½ minutes instead of 3 minutes. Drain and rinse under cold water right away to stop the cooking. You may toss the noodles with a splash of canola oil to prevent sticking, or just give them a quick rinse to loosen the noodles before adding back to the pan.
  2. Meanwhile, prepare the sauce: In a small bowl whisk the sriracha, soy sauce, sesame oil, water and sherry or shaoxing wine. Set aside
  3. Set a medium nonstick skillet over medium-high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce heat to medium or medium low and cook until the whites are done and the edges are browned, 2 to 3 minutes. You can cover the pan for 30 seconds or so to help the whites set but only for a short time or the yolks will become cloudy and loose their beautiful bright yellow color. Transfer eggs to a plate.
  4. In the same skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the green onions, kimchi, garlic and sesame seeds and cook for 1 minute stirring frequently. Turn heat up to medium-high and add the drained noodles and most of the sauce. Toss to combine using tongs, for 30 seconds (any longer and the noodles will become too soft). Add more sauce if needed. Stir in the grated cheese until it melts. This will take just a few seconds. Turn off heat. Transfer noodles to serving bowls, top with fried eggs (salt and pepper eggs) and garnish with reserved green onions and extra sesame seeds. Serve immediately.
Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

Korean Green Tea Noodle Salad

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako.  I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything.  There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce.  I always bring back some Chinese broccoli if they have it.  This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag.  When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad. 

Korean Green Tea Noodles

Korean Green Tea Noodles

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

Cilantro, (mint for garnish), Fresno Pepper, Japanese Cucumber, Radish, Edamame

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro.  For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy.  Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.  

Homemade Sriracha Sauce

Sriracha is a key ingredient in the dressing.  We use our homemade sriracha but the “Rooster Sauce” works very well.

Salad Dressing

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

Korean Green Tea Noodle Salad
 
Save Print
Author:
Serves: 2
Ingredients
  • 8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
  • ½ cup cooked edamame
  • ½ Japanese cucumber, julienned
  • 1 small radish, sliced thin and chilled in ice bath for 5 minutes
  • chopped cilantro
  • chopped green onions
  • sliced Fresno pepper (optional)
  • Dressing:
  • 3 tablespoons rice vinegar (not seasoned)
  • 1½ tablespoons sesame oil
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 tablespoons light miso
  • 1 teaspoon gochugaru
  • 3 teaspoons sriracha (less or more depending on your preference)
  • 2 teaspoons finely ground roasted sesame seeds
Preparation
  1. Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
  2. Whisk all of the dressing ingredients in a medium bowl until well combined.
  3. Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

 

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