Tag Archives: Japanese

Three Japanese fruit sandos with strawberries, mango and kiwis

This Japanese Fruit Sando is the Sandwich of the Summer

Fresh fruit and sweetened whipped cream sandwiched inside fluffy white bread is a fun and easy no-bake treat to make. Called a fruit sando in Japan, it is made with Japanese milk bread (shokupan) which is wonderfully light and springy with a little bit of chew. Most East Asian grocery stores or bakeries will have them. If you can’t get a hold of it, the closest substitution is thickly-cut Texas toast or any thickly-cut, fluffy soft bread you can find. Use your favourite seasonal fresh fruit such as strawberries, kiwis, mangos, blueberries, etc. in this Kindred Kitchen recipe. Whatever you choose, arrange the fruit strategically along the cut line for an oh-so beautiful reveal.

Three Japanese fruit sandos with strawberries, mango and kiwis

Japanese Fruit Sando

Prep Time: 10 minutes
Rest Time: 30 minutes
Total Time: 40 minutes
Servings: 3 sandwiches

Ingredients:

7 large strawberries, stems trimmed off
3 kiwis, ends trimmed and halved lengthwise
1 mango, peeled and pitted and fleshy sides cut into long thick slices
1 passionfruit (optional)
1 cup whipping cream
6 Tbsp powdered sugar
6 slices of Japanese milk bread or other fluffy white bread

Three Japanese fruit sandos with strawberries, mango and kiwis ingredients on countertop

Directions:

1. Wash and pat the fruit with paper towels to remove excess moisture. Trim, peel, pit and cut as required (see above).

2. Pour whipping cream and sugar into a chilled bowl and whisk until stiff peaks. You’ll want the cream to be on thicker side, but also be careful not to overwhip. With a stand mixer, this takes 60 seconds.

Related: Bucket List Burgers and Sandwiches You Need to Try

3. Lay out bread slices and spoon ⅓  cup of whipped cream on each of the six slices. If you have a little bit of whipped cream remaining, hang onto that for the moment. Spread the cream evenly, leaving a small border around the edges which will be trimmed off later.

4. On three of the bread slices, arrange your fruit (in this case: strawberries, mango slices with passionfruit pulp dribbled on top and kiwi halves). Pay attention to how you place the fruit along the intended diagonal cut line since that’s what will be shown when the sandos are cut in half. Fill in larger gaps between fruits with any remaining whipped cream. Place the other bread slices on top.

Three Japanese fruit sandos with strawberries, mango and kiwis

5. Without changing the orientation of the sando, wrap each one tightly in a piece of plastic food wrap while pressing gently, but firmly down on it. Use a marker to draw a line on the plastic wrap where the intended cut will be so you know where to cut it later.

Three Japanese fruit sandos with strawberries, mango and kiwis wrapped in plastic wrap

6. Chill in refrigerator 30-60 minutes. When the rest time is over, make note of the marker line and unwrap each sando. Make a clean, firm cut along the line using a long, sharp knife. Trim off the four crusts (my kids snack on these). Wipe knife clean between every cut. Separate the sando halves to reveal your beautiful fruit design.

Like Sonia’s fruit sando recipe? Try her three-ingredient kimchi chicken patties or sweet and sour shrimp and tofu recipe.

This 10-Ingredient Japanese Grilled Chicken is the Easy BBQ Recipe You Need

Yakitori is a Japanese recipe that simply translates to “grilled chicken” and it’s so popular in Japan, restaurants specialize in this seriously delicious protein on a stick. Traditionally, chicken thighs are best, they’re forgiving and still juicy if you accidentally overcook the skewers. Serve as an appetizer or as a main course with steamed rice or a fresh salad. I recommend serving with grilled shishito peppers!

Japanese yakitori grilled on serving platter

Yakitori

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 to 6

Ingredients:

½ cup Japanese soy sauce or soy sauce
½ cup mirin (a syrupy, sweet Japanese cooking wine low in alcohol content used for seasoning and glazing. Look for it in the cultural food aisle in your local supermarket or Asian grocery store)
¼ cup sake or Chinese rice wine
¼ cup packed brown sugar
1 Tbsp water
8 pieces green scallion + 8 scallions cut into 1-inch pieces, divided
8 boneless, skinless chicken thighs, cut into 1-inch pieces
2 Tbsp vegetable oil
½ tsp kosher salt and freshly ground pepper

Equipment:

12-16 bamboo skewers or 8-10 metal skewers

Japanese yakitori ingredients on countertop

Directions:

1. Submerge bamboo skewers in a casserole dish half-filled of water for 20 minutes or up to overnight.

2. Make the glaze: combine soy sauce, mirin, sake, brown sugar, water and 8 green onion pieces in a small saucepan and stir. Cook over medium-high heat and bring to a rolling boil. Reduce heat to medium and simmer, uncovered until thickened and reduced to by half, about 15 minutes. Discard the green onion and let cool, glaze should be syrupy. (You can store the glaze in an airtight container and refrigerate for up to 2 months).

Related: Our Most Popular Skewer Recipes for Summer Grilling

3. In a bowl, stir together the chicken, oil, salt and pepper. Working with 1 chicken piece at a time, fold in half and thread onto a skewer tightly together, repeat with 1 more chicken piece alternating with a scallion. Repeat with 2 chicken pieces and 1 scallion making sure they’re tightly packed. Repeat.

Japanese yakitori being skewered before hitting the grill

4. Preheat a grill to medium-high then clean and oil the grate. Place skewers over the heat and cook, covered. Turn after browned on each side, about 4 minutes per side. Brush the chicken and scallion with some of the glaze and cook for 30 seconds, turn and repeat with more glaze for another 30 seconds. Brush with more glaze and place on a serving platter. Serve with skewered and grilled shishito peppers, it takes about 1 minute per side for the most deliciously blistered accompaniment.

Tip: Don’t have a BBQ? Line a heavy baking sheet with foil and top with a greased cooling rack and broil for 6-7 minutes. Brush with glaze and broil until nicely charred and caramelized.

Like Soo’s yakitori recipe? Try her pan-fried pork chops with roasted cabbage wedges or pork banh mi burgers with grilled pineapple.

This Zingy Edamame Tofu Brings the Fresh Flavours of Japan to Your Table

You already know that tofu is an incredibly versatile ingredient, but did you know how easy (and delicious) it is to make at home? With this surprisingly simple, flavour-packed Taste Of recipe, chef Yoshi Okai combines edamame beans, gelatin and soy to create a super-light and creamy homemade tofu. Topped with ginger, ponzu and cherry tomatoes, this beautiful dish is like a portal to summer days in Kyoto.

“This dish reminds me of summers of my childhood,” says Yoshi. “The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ‘steamed’ in Japanese, but here refers to the way the tofu cools and sets.”

Related: The Most Creative Ways to Increase Your Protein Intake This Month

Edamame Tofu Mushimono

Active Time: 20 minutes
Total Time: 2 hours
Servings: 4-6

Ingredients:
200 g shelled edamame
200 mL dashi (or other broth)
3 g agar-agar powder
7 g powdered gelatin
400 mL soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 tsp)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving

Related: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

Directions:

1. To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.

2. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.

3. Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.

4. After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

Cook’s Note: Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won’t firm up. Allow it to firm up fully before cutting it!

Looking for more easy meat-free meal ideas? These make-ahead vegetarian recipes will liven up your dinner table.

mushroom yaki udon

Whip up This Bright Asparagus and Mushroom Yaki Udon in Just 15 Minutes

We’re all spending more time indoors these days, relying on our pantry staples for dinnertime inspiration. Say goodbye to pasta and tuna and hello to instant noodles and soy sauce with this fast and insanely delicious Japanese stir-fried udon. We love the delightfully chewy and thick whole-wheat noodle and meaty king oyster mushrooms (but feel free to play, mixing your favourite varietals). And the best part? You can whip this up in just over 15 minutes!

mushroom yaki udon

Asparagus and Mushroom Yaki Udon

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 4

Ingredients:
2 packages frozen udon noodles or instant udon noodles
3 Tbsp soy sauce
2 Tbsp packed brown sugar
1 Tbsp minced ginger
1 Tbsp rice vinegar or cider vinegar
1 Tbsp water
3 Tbsp vegetable oil, divided
4 green onions, thinly sliced (white and green parts separated)
1 lb asparagus, trimmed and cut into chunks
1 cup frozen edamame, thawed (you can substitute with frozen peas or corn)
2 packages (150g each) baby king oyster mushrooms, shiitake mushrooms, button mushrooms or oyster mushrooms, sliced
Pinch each salt and pepper
2 tsp sesame oil (optional)
Pinch hot pepper flakes (optional)

Optional garnish: toasted sesame seeds, chopped green onions

mushroom yaki udon ingredients on counterop

Directions:

1. Place udon in a large bowl and cover with warm water to thaw; break up with hands and drain in a colander.

udon noodles in strainer

2. In a small bowl, stir together the soy sauce, brown sugar, ginger, vinegar and water. Set aside.

Tip: Don’t have ginger? No worries, the soy mixture will still be just as delicious.

3. Heat 1 Tbsp of the vegetable oil in a wok or a large skillet over medium-high heat. Add the white parts of the green onion and cook, stirring for 30 seconds. Add asparagus and edamame and stir fry until slightly tender, about 1 minute. Remove to a plate.

Related: 20 Easy Dinner Recipes Ready in 15 Minutes or Less

4. Heat 4 tsp of the remaining oil in the wok. Add the mushrooms, reserved green onions and sprinkle with salt and pepper. Cook, stirring until tender and golden, 2 to 3 minutes. Reserve to asparagus plate.

5. Heat remaining 2 tsp of oil in the wok. Add the udon and stir fry for 30 seconds. Add the reserved soy sauce mixture and vegetables. Stir fry until liquid comes to a boil, the noodles are coated in sauce and is slightly reduced, 30 to 45 seconds. Drizzle with sesame oil (if using) and sprinkle with hot pepper flakes (if using).

mushroom yaki udon in wok

6. Divide among plates and sprinkle with sesame seeds or chopped green onions (if desired).

Want to cook more meals in 15 minutes or less? These weekend BBQ recipes and brunch recipes will surely do the trick.

Shareable Sushi Pizza with Wasabi Aioli

There’s only one thing better than pizza or sushi: sushi pizza. Using a crispy yet chewy rice patty  base and topped with traditional sushi roll fillings, this Japanese-Canadian creation is a delicious way to enjoy two classic foods.

Sushi rice is quite starchy and becomes sticky while it cooks, making it the ideal rice for a pizza base. As for the toppings, feel free to mix it up and top with your favourite proteins, veggies, and sauces.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Makes: 16 pieces

mini-sushi-pizza2

Ingredients:

Wasabi Aioli:
1 egg yolk
1 tsp Dijon mustard
1 cup canola oil
2 tsp wasabi powder
2 tbsp rice vinegar

Rice Patty:
2 cups sushi rice
2 cups cold water
½ cup rice vinegar
2 Tbsp granulated sugar
1 Tbsp salt
4 tsp canola oil

Toppings:
½ avocado, sliced
½ lb sushi grade salmon, thinly sliced
¼ cup sliced English cucumber
2 Tbsp sliced green onion
½ Tbsp kelp caviar
½ tsp black sesame seeds

mini-sushi-pizza1

Directions:

Wasabi Aioli:
1. In a medium bowl, whisk egg yolk with mustard.
2. Whisking constantly, slowly drizzle in oil until mixture is emulsified.
3. Whisk in wasabi powder and rice vinegar.

Rice Patty:
1. In fine sieve, rinse rice in 3 changes of cold water, stirring vigorously until water runs clear. Drain well.
2. In a medium saucepan, bring rice and water to a boil over high heat.
3. Reduce heat to low, cover and simmer for 15 minutes.
4. Remove from heat and let stand covered for 10 minutes.
5. In a large bowl, combine rice vinegar, salt and sugar. Stir until sugar and salt have dissolved.
6. Add to warm rice and mix gently to coat. Let stand for 10 minutes.

Assembly:
1. Divide rice mixture into 4 balls.
2 On a piece of parchment paper, flatten each ball into a 5-inch round.
3, Heat 4 tsp of oil in a large non-stick skillet over medium-high heat.
4. Cook one sushi crust, turning once, until crisp and lightly golden, about 2 minutes per side.
5. Repeat with remaining sushi crusts.
6. Transfer to cutting board and cut each crust into quarters.
7. Top with avocado, cucumber, salmon and green onions. Top with kelp caviar, sprinkle with sesame seeds, and drizzle with wasabi aioli.