Tag Archives: Kindred Kitchen

Cross-section of pretty sandwiches made of white bread with whipped cream and sliced fruits

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.

pretty Japanese-inspired sandwiches with whipped cream and sliced fruit

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.

Sweet and sour shrimp and tofu in two bowls

This Sweet and Sour Shrimp and Tofu Recipe is Better Than Takeout

I love home-cooked meals, but believe me when I say I don’t love spending all my time in the kitchen! Efficient cooking is key and nothing is more easy than a “one and done” meal where all the protein and veggies are cooked in one vessel. In this Kindred Kitchen sweet and sour shrimp and tofu recipe, most of the work is upfront prepping the ingredients — and then everything gets cooked in very quick succession all in one wok or pan. It’s one of my back pocket weeknight meals and so delicious served over rice or noodles.

Sweet and sour shrimp and tofu in two bowls

Sweet and Sour Shrimp and Tofu

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4-6

Ingredients:

1 lb jumbo shrimp, shells removed and deveined
¾ tsp kosher salt
1 tsp roasted sesame oil
3-4 dashes white pepper powder
3 scallions, cut into 1 ½” segments + 1 scallion chopped for garnish
2 slices fresh ginger
2 cloves of garlic, minced
1 sweet bell pepper, cut into ¾” pieces
1 large or 2 small mangoes, cut into ¾” pieces (or pineapple)
1 package extra-firm tofu, cut into ¾” cubes
1 cup chicken or vegetable broth
2 Tbsp arrowroot starch (or cornstarch)
1 Tbsp Chinese cooking rice wine (or dry cooking sherry or Japanese mirin)
3 Tbsp Japanese rice vinegar (or apple cider vinegar)
3 Tbsp honey
4 Tbsp tamari or soy sauce
High-heat neutral oil for stir-frying
Toasted cashews for garnish

Sweet and sour shrimp and tofu ingredients on countertop

Directions:

1. In a bowl, toss shrimp with the salt, sesame oil and white pepper power. Set aside to marinade while you prep and cut the scallions, ginger, garlic, pepper, mangoes and tofu according to directions above.

2. In a separate bowl or large jar, whisk together broth, arrowroot starch, Chinese cooking wine, Japanese rice vinegar, honey and tamari. Set aside, keeping the whisk to give it a quick stir just before using.

Related: These Simple Stir-Fry Recipes Will Convince You to Cook More

3. Heat wok or large pan over medium-high heat. Add a drizzle of oil and the shrimp. Saute until shrimp just turn fully pink, ensuring not to overcook. They get reheated again at the end. Scoop them out and set aside.

Sweet and sour shrimp and tofu being cooked in wok

4. To the same wok or pan, add another drizzle of oil and the ginger slices, moving them around with your spatula for 5 seconds. Add scallions and cook 10 seconds. Add minced garlic and cook another 10 seconds.

5. Add bell peppers to the wok, sauteing briefly until tender, but still crisp. Add tofu and saute until heated through. Sprinkle kosher salt all over.

6. Whisk prepared sauce and pour in, bring it to a gentle simmer to thicken.

Sweet and sour shrimp and tofu being cooked in wok

7. Once visibly thickened, add mangoes as well as the cooked shrimp. Cook briefly only to heat them through. You’ll want the mangoes to retain their shape and most of the texture, and the shrimp to still be juicy. Taste and do a final seasoning with salt as needed.

8. Serve over steamed rice or noodles, with a sprinkle of scallions and/or toasted cashews to garnish.

Sweet and sour shrimp and tofu in one bowl

Like Sonia’s sweet and sour shrimp and tofu recipe? Try her hot dog fried rice or her three-ingredient kimchi chicken patties.

kimchi chicken patties on plate

30-Minute, 3-Ingredient Kimchi Chicken Patties Your Kids Will Love

Kimchi is the MVP in this Kindred Kitchen recipe. It’s a clever shortcut to maximum flavour in this easy 3-ingredient dish (we don’t count salt and oil as ingredients here). If you’re familiar with kimchi, you’ll know it’s loaded with garlic (a lot of it!), scallions, white onion and ginger. It has kick from Korean red chili pepper flakes and that signature tang from the fermentation process which perks everything up. Even if you or your children don’t eat kimchi straight up, its punchiness mellows out during cooking and imbues a subtler version of its complex flavour. Serve the patties inside a slider bun, pita bread or lettuce wrap. Or enjoy them as they are, alongside your favourite side for a wholesome meal. Scale up this recipe as needed. I make a double batch for my family of four with a few left over.

kimchi chicken patties on plate

30-Minute Kimchi Chicken Patties

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 patties

Ingredients:

1 lb ground chicken
½ cup finely-chopped kimchi that has been gently squeezed of excess brine
1 tsp tamari or light soy sauce
Kosher salt, to taste
Oil for pan frying
Chopped scallions for garnish (optional)

kimchi chicken patty ingredients on countertop

Directions:

1. Place ground chicken, kimchi, tamari or light soy sauce and salt in a large bowl and mix well. Seasoning tip: start with a little less salt than you think you need, approximately ½ tsp. Mix well and scoop 1 tsp of meat mixture onto a small plate and microwave 20 seconds to cook. Taste and add more kosher salt and/or tamari as needed. Once ready, heat a skillet over a medium to medium-high heat.

kimchi chicken patty ingredients being mixed together

2. While the skillet is heating up, form the patties and place them on a tray. To do so, scoop out ¼ cup of mixture per patty, shaping them into slightly flattened circles about 2 ½ inches in diameter and just under ¾ inches thick. Use your fingertips or back of a spoon to indent them slightly in the center. This encourages even cooking and minimizes shrinking as they cook.

Related: Easy 3-Ingredient Dishes From The Pioneer Woman

3. Add a drizzle of oil to the pan and cook the patties in batches, leaving a little bit of space around them. Cook for about 3-4 minutes on the first side and 2 minutes on the other side or until patties are golden brown and cooked all the way through. If you have a meat thermometer, the internal temperature at the center of the patty should be 165°F for fully cooked chicken. Garnish with chopped scallions, if desired. Enjoy!

kimchi chicken patties in frying pan

Like Sonia’s kimchi chicken patties? Try her hot dog fried rice or check out her expert food photo tips to show off your baked goods.

hot dog fried rice in black wok

Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

It’s pretty much a fact that all kids (and many of us adults) love hot dogs. It’s also a fact that they are devoid of any meaningful nutrition. But alas, they find redemption in this hot dog fried rice recipe, alongside eggs, green beans and tofu. Tofu skeptics: this might just be your gateway tofu dish! This has long since been a family favourite at my house and I think it could be at yours too. (This dish can be enjoyed by everyone from age 3 and up). Be sure to cut hot dogs into small ⅛-inch slices so they’re not choking hazards for very young children. For a gluten-free version of this Kindred Kitchen recipe, opt for gluten-free hot dogs and tamari in place of soy sauce.

hot dog fried rice in skillet with wooden spoon

Hot Dog Fried Rice

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-5

Ingredients:

6 cups cooked rice (2½ cups uncooked rice), cooled and refrigerated 1-2 days
4 large eggs
1 tsp toasted sesame oil
Kosher salt to taste
High-heat neutral oil
4 hot dogs, thinly sliced to ⅛-inch pieces
1 package (400 g) extra-firm tofu, drained and patted dry, cut into ⅓-inch cubes
1 ½ tsp soy sauce (or tamari for gluten-free), divided
½ lb green beans, stem trimmed and cut into ⅓-inch pieces
2 tsp finely minced ginger
3 tsp finely minced garlic (from 4-5 medium cloves)
3 scallions, finely chopped (reserve a little bit for garnish)

hot dog fried rice ingredients on kitchen counter

Directions:

1. Take cooked rice out from the fridge and break up any clumps of rice thoroughly with your hands. Set aside. Then whisk eggs with sesame oil and a pinch of salt in a small mixing bowl. Set aside.

person fluffing rice in black bowl

2. Prepare all other ingredients. The key to any stir-fry is to not crowd the pan, cooking and seasoning every ingredient separately.

3. Preheat a wok or large heavy-bottomed sauté pan over medium heat. Drizzle oil and add whisked seasoned eggs, moving it around constantly with a spatula until eggs are starting to set. but still quite runny. (They will cook more at the end). Scoop out and set aside.

Related: Easy and Tasty Ways to Use Leftover Rice

4. Turn heat up to medium-high. Drizzle a tiny bit of oil and add sliced hot dogs. Stir-fry until heated through and edges are just starting to brown and even crisp up if you like. Scoop out and set aside, leaving behind any oil that came out of the hot dogs.

5. If needed, drizzle a bit more oil and add the tofu cubes. Stir-fry gently so as not to break them. Let the tofu heat through and get a little brown on the edges. Season with ¾ tsp soy sauce (or tamari) and salt to taste. Cook for 30 seconds, scoop out and set aside.

cooking cubes of tofu in black wok

6. Next, drizzle a bit of oil and stir-fry the cut green beans until tender, but still crisp, about 3 minutes. Season to taste with salt and ¾ tsp soy sauce (or tamari). Again, scoop out and set aside.

7. Heat 2-3 Tbsp of oil and add the minced ginger. Move it around and cook for 5-10 seconds. Add the minced garlic and cook for 5-10 seconds or until the garlic is just turning golden, being careful not to let it burn. Stir in most of the chopped scallions, remembering to reserve some for garnish. Add 1 Tbsp more oil and make sure the oil is heated and quite hot at this point (but before smoking) before adding the chilled cooked rice. Stir everything to distribute everything evenly. Cook until rice is fully heated through.

Related: How to Cook a Perfect Pot of Rice on the Stove

8. Add back the hot dogs, tofu and green beans. Mix well and allow to heat back through for a minute. Finally, add the runny eggs and stir to distribute. Stir-fry another minute to cook eggs fully. Turn heat off and taste. Add salt if needed. Garnish with scallions. Enjoy!

hot dog fried rice in black wok

Like this hot dog fried rice recipe? Try this vegetarian mujadara!