You don’t have to be a professional baker to make these delicious magic cookie bars. The baking process is very simple and only requires the ingredients to be stacked on top of one another. From creamy and sweet condensed milk, chocolatey chocolate and butterscotch chips, crunchy pecan nuts, to nutty and chewy shredded coconut, these bars have it all.

What Are Magic Cookie Bars?

Magic cookie bars, also called Hello Dolly bars, or 7-layer bars, are a dessert made of 7 layers: graham crackers, butter, chocolate chips, butterscotch chips, condensed milk, shredded coconuts, and chopped pecans. The ingredients are layered one on top of the other and baked in the oven until they stick together and create a block that is sliced into bars. The result is a magical combination of sweet, gooey, and crunchy layers, making them a favorite among both children and adults.

The exact origin of seven-layer bars is a bit elusive, but they gained popularity in the mid-20th century. Some believe they may have originated as a promotional recipe on sweetened condensed milk cans. Regardless of their origin, these bars quickly became a classic American dessert, cherished for their simplicity and delightful combination of flavors.

For this recipe, I am using a mix of olive oil and butter. The reason is that oil adds moisture to baked desserts and I prefer my layer bars to be extra chewy.

Ingredients for Magic Cookie Bars

• Graham cracker crumbs: You have two options here: look for actual graham cracker crumbs, which are fairly easy to find (I got mine at Target), or you can use graham crackers and blend them in a food processor, or place them in a sealable storage bag and crush them into fine crumbs using a rolling pin.
• Butter: Use unsalted butter for this recipe. Although I usually love the mix of sweet and salty, I prefer these everything bars to be just sweet.
• Olive oil: Using a little olive oil in the crumb mixture keeps gives the crust a slightly softer texture and makes this dessert healthier overall.
• Chocolate chips: I recommend using semi-sweet or dark chocolate chips. The layer bars contain a lot of sweet ingredients so it’s important to find the right balance and not make them overly sweet.
• Butterscotch chips: Adding butterscotch chips is optional but I personally think they add a lovely creamy, caramelized, sweetness to the bars. I always use them!
• Chopped pecans: Use chopped pecans or chopped walnuts.
• Condensed milk: Condensed milk gives the bar moisture and helps to bind all the ingredients together.
• Shredded coconut: I love how the shredded coconut gets a lightly toasted texture as it bakes in the oven and infuses the bars with nuttiness.

How To Make Magic Cookie Bars

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your baking tools and ingredients.
2. Preheat the oven to 350ºF.
3. Line a 13 x 9-inch baking dish with non-stick aluminum foil or parchment paper. Spray with a little nonstick cooking spray, sides included. This is to ensure that the magic bars won’t stick since they are quite sticky.
4. Add the graham cracker crumbs, butter, and olive oil, to a mixing bowl. Mix using a spatula or your hands until the crumbs are moist.
5. Add the crumbs mixture to the prepared pan and spread evenly across the bottom surface. Gently press down to form the base layer of the bars (graham cracker crust).
6. Add a layer of chocolate chips and butterscotch chips and top them with a layer of chopped pecans. Slowly add the condensed milk evenly so all the ingredients are coated. Top with the shredded coconut and gently press down to make the shredded coconut stick to the condensed milk.
7. Bake in the oven for 25 to 30 minutes.
8. Take the baking dish out of the oven and let it cool until it reaches room temperature.
9. Gently pull on the aluminum foil (or parchment paper) to take the baked magic bar block out and place on a cutting board. Use a sharp knife to cut the block into 20 to 24 bars.
10. Transfer the bars to a plate and refrigerate for at least 30 minutes, to let them set even more. Enjoy!

Whether you like to eat them as a dessert, a treat, or a mid afternoon snack, these magic cookie bars are always delicious any time of the day. They also pair beautifully with a cup of coffee or matcha, or your favorite herbal tea.

Other Delicious Desserts You Might Like

• Peanut butter fudge
• Castella cake
• Apple crumble mug cake
• Hawaiian butter mochi
• Honey cornflake cookies

Did you like this magic cookie bars recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Magic Cookie Bars

Print Recipe

From creamy and sweet condensed milk, chocolatey chocolate and butterscotch chips, crunchy pecan nuts, to nutty and chewy shredded coconut, these bars have it all.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 to 20 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 cups graham cracker crumbs
• 6 tablespoons room temperature unsalted butter
• 2 tablespoons olive oil
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans or walnuts
• 14 oz sweetened condensed milk
• 1 cup shredded coconut

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Instructions

1. Preheat the oven to 350ºF. Line a 13 x 9-inch baking pan with non-stick foil. Or, if you are using regular foil, use non-stick cooking spray to coat it evenly. Make sure the foil is lined all the way to the edges of the pan, with a little extra going over so you can fold it. This way, when the bars are done, you can lift the foil easily.
2. In a mixing bowl, add the graham cracker crumbs, butter, and olive oil. Combine the ingredients until the crumbs are moist and add them to the baking pan. Press the crumbs tightly until they form a flat layer to create a base.
3. Add a layer of chocolate chips and butterscotch chips, followed by the chopped pecans. Slowly drizzle the condensed milk over the pecans, making sure to cover all the ingredients and corners. This step is important since the condensed milk will bind all the ingredients together.
4. Top with the shredded coconut and gently press down to make the shredded coconut stick to the condensed milk.
5. Bake in the oven for 25 to 30 minutes, until the edges of the bars are golden brown.
6. Take the pan out of the oven and let it cool until it reaches room temperature.
7. Gently pull on the aluminum foil to lift the layer block out of the pan in one piece and place on a cutting board. Use a sharp knife to cut the block into 20 to 24 bars.
8. Transfer the bars to a plate and let them harden in the refrigerator for at least 30 minutes before serving.

Notes

These magic cookie bars will last for up to 5 days at room temperature, and up to 2 weeks in the fridge. You can wrap them in plastic wrap or place them in a storage bag or container. 

Nutrition

• Serving Size: 1 bar
• Calories: 400
• Sugar: 35.3g
• Sodium: 129.9mg
• Fat: 23.9g
• Saturated Fat: 11.5g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 45.4g
• Fiber: 3.7g
• Protein: 5.5g
• Cholesterol: 19.9mg

Keywords: coconut chocolate chip bars, majic bars, 7 layer bars, eagle brand, graham cooke

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Magic Cookie Bars Recipe: Easy 7 Layer Bars
Pickled Plum.

This Italian inspired soup is naturally vegetarian, gluten-free and brimming with Mediterranean goodness. You’ll savor every spoonful of this hearty, easy-to-make Tuscan white bean soup. It’s comfort food, minus the guilt. And I’ve got plenty of variations you can use to dress it up and make it yours. Buon appetito!

Sometimes easy to make, rustic combinations blow elaborate, tricky recipes out of the water. It’s almost as if – even though you’re just tossing stuff into a soup pot – you can taste the care and love that went in to making it.

This Tuscan white bean soup is one of those recipes. No serious cooking techniques required. But you’ll definitely taste the love and hearty soulfulness in every bite.

Why This Tuscan White Bean Soup Recipe Works

• It’s healthy, but still delicious. The rustic Mediterranean flavors develop quickly and with little fuss.
• Naturally gluten-free and vegetarian (vegan if you omit the Parmesan cheese).
• Leftovers fare well in the fridge. As with many soups and stews, it’s even better the next day.
• And, you can add or switch out ingredients easily to fit your own particular preferences and dietary needs (more on specific variations further down the page).

Tuscan White Bean Soup Ingredients

• Olive Oil: Use extra virgin olive oil if you can get your hands on it. Sometimes called cold pressed.
• Garlic: You’ll only need about 3 minced garlic cloves for this Italian soup.
• Red Onion or Leek: I prefer chopped red onions or leeks in this bean soup because they are a tiny bit sweeter than white onion. That said, you can totally use white onion if that’s what you have handy in your pantry.
• Celery and Carrots: Diced carrots add a pop of color and an earthy sweetness – and celery imparts a mild herbal essence.
• Thyme and Oregano: No need to get fancy here. The stuff from the jars in your spice rack works perfectly!
• Vegetable Broth or Chicken Broth: This is the main savory element in this white bean soup. If you’re making a vegetarian soup, you know what to do.
• Navy Beans: Navy beans are small, cook quickly and have a nutty, almost sweet flavor to them. You can also use cannellini beans – or even great northern beans – in this Italian soup if you prefer. More on beans in a sec.
• Baby Spinach: Add chopped baby spinach right at the end. It delivers a bright green color to the soup and has a softer texture than the more traditional kale (which is also great!).
• Parmesan Cheese: Grated Parmesan delivers an almost creamy element to the soup. It’s stirred in at the very end – and results in a a soup that is much more savory and umami. If making a vegan Tuscan white bean soup, just omit the cheese.
• Salt and Pepper: Use these seasonings as you see fit. However, I would recommend using kosher salt if handy. The larger salt crystals make it harder to over-salt your food (easy to do with table salt).

Are Navy Beans The Same as Cannellini Beans?

Navy beans are on the small side in terms of white bean variations. They have a sweet nuttiness to them and a very soft, almost creamy interior with a thin skin.

Cannellini beans basically white kidney beans. They are slightly larger and have a more earthy flavor. The skins are thicker – and the resulting mouthfeel is slightly meatier and more substantial.

You can use either variant in this Tuscan white bean soup. I personally prefer navy beans because their inherent creaminess lends an overall smoothness to the soup. Great northern beans would be a decent alternative to navy beans and cannellini beans as well.

How to Make Italian White Bean Soup

1. First, gather all of your cooking tools and prep your ingredients.
2. Then place a large pot over medium heat and add your olive oil. Once the oil is hot, add your minced garlic, diced onion, celery and carrots.
3. Stir fry the veggies for 5 to 7 minutes – until the garlic and onions are fragrant, and the carrots are tender but still yield a bit of a crunch.
4. Next, add 1 teaspoon of thyme and 1/2 teaspoon of oregano and stir well.
5. Add the broth and beans to the pot and bring the mixture to a boil. Once boiling, turn the heat to low and cover with a lid. Simmer for 20 minutes.
6. Stir in the chopped baby spinach and simmer for an additional 3 minutes.
7. Finally turn the heat off, stir in the grated parmesan, season with salt and pepper and serve.

Variations on Italian White Bean Soup

While this recipe is a solid blueprint, there are a ton of ways you can tweak it to make it yours.

• Add a protein: Cooked Italian sausage would add a spiced rustic charm to this soup. Another great option would be shredded chicken – or even turkey.
• Make it vegan: For a vegan Italian white bean soup, simply use vegetable stock and omit the Parmesan cheese – and you’re good to go.
• Make it low-sodium: If you’re watching your salt intake, use low sodium broth and be mindful when adding salt to taste.
• Add a starch: Pastas like ditalini, elbow macaroni or orecchiette are plug and play solutions for adding volume to any Italian soup. Pasta e fagioli anyone? Rice would be great as well.
• Make it spicy: Add a few crushed red pepper flakes (or a bunch).
• Play with the herbs: Freshly chopped Italian parsley or basil your thing? Sprinkle these fresh herbs on just prior to serving.
• Make it thicker: To make this bean soup recipe more stew-like, simply take 1/3 of the cooked soup and place it in a blender (or use an immersion blender). Pulse until you get the desired thickness – then add the thick, blended soup back into the soup pot with the unblended soup and stir. Instant bean stew!

The point is, you can make this recipe as-is, or add your own twist to it. The choice is yours.

What to Serve With Italian Bean Soup

This rustic Tuscan white bean soup is fairly hearty. Therefore, it can be served as either a main dish – or a substantive side dish. There’s nothing I like more than tucking into a bowl of bean soup with a crusty baguette and a salad. Here are some salads and sides that pair perfectly with this simple Italian soup.

And check out these other delicious and easy soup recipes

One-Pot Navy Bean Soup

Light Spring Minestrone Soup

Maitake Mushroom Miso Soup

Cabbage Soup With Kombu Dashi

How to Store Leftovers

Store any leftover white bean soup in an airtight food storage container in the fridge for 3-5 days.

• Reheat in the microwave or on the stovetop.
• You can add volume to a small amount of leftover soup by introducing cooked pasta, rice or a protein like shredded chicken.
• Brighten up your leftover Italian bean soup with a squeeze of fresh lemon juice.

Did you like this Tuscan white bean soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tuscan White Bean Soup

Print Recipe

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This hearty, rustic Tuscan white bean soup has complex flavors, but keeps the cooking process simple. Italian comfort food, brimming with Mediterranean goodness!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: serves 4
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Units USM

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 medium red onion, chopped (or 1 leek, chopped)
• 4 celery stalks, diced
• 3 medium to large carrots, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 5 cups chicken or vegetable broth
• 2 15 oz cans navy beans, drained
• 1 cup baby spinach, finely chopped
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper, for seasoning

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Instructions

1. Place a large pot over medium heat and add the olive oil. When the oil is hot, add the garlic, onion, celery, and carrots.
2. Stir fry for 5 to 7 minutes, until the vegetables are tender but still yielding a little crunch.
3. Add the thyme and oregano and stir.
4. Add the broth and beans and bring the mixture to a boil. Turn the heat to low, cover, and simmer for 20 minutes.
5. Add the baby spinach and simmer for an additional 3 minutes.
6. Turn the heat off, stir in the grated parmesan, season with salt and pepper, and serve.

Notes

Store leftover Italian bean soup in an airtight food storage container in the refrigerator for 3-5 days.

Make your leftover soup into a meal by introducing cooked rice, pasta or a protein like crumbled sausage or shredded chicken.

Nutrition

• Serving Size: 1 bowl
• Calories: 330
• Sugar: 7.8g
• Sodium: 1408.9mg
• Fat: 9.4g
• Saturated Fat: 2.1g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 48.3g
• Fiber: 11.6g
• Protein: 15.8g
• Cholesterol: 3.6mg

Keywords: stew, side dish, fresh, vegetarian

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Tuscan White Bean Soup
Pickled Plum.

This week’s menu focuses on ingredients commonly used in the Mediterranean diet. I have also included some Asian recipes that fit the Mediterranean diet plan to diversify the menu and keep it fun. This week on the menu – a comforting fish stew, a hearty farro, mushroom, and fennel risotto, a moist and tender teriyaki arctic char, a bright and cleansing quinoa salad, and a creamy and fluffy smoked salmon omelet.

Benefits of Meal Planning

Meal planning offers a multitude of benefits that can make cooking more enjoyable, especially when you have a busy week coming up. Incorporating meal planning into your cooking routine not only simplifies the process but also contributes to healthier eating habits, financial savings, and a more enjoyable overall cooking experience. Let’s take a look at some of the benefits:

Time-Saving: Meal planning saves time during the week. When you already know what you’re cooking, you can streamline your grocery shopping and meal preparation.

Reduces Food Waste: By planning your meals, you buy only what you need and use ingredients efficiently, reducing food waste and saving money.

Healthier Choices: Meal planning encourages thoughtful menu choices. It allows you to incorporate a variety of nutritious ingredients and take out some that are not so healthy.

Budget-Friendly and Reduced Last Minute Decisions: It helps you stick to your budget by avoiding impulse purchases and dining out. With a meal plan in place, you won’t resort to unhealthy takeout or fast food when you’re too tired to decide what to cook.

Less Stress: Knowing what you’re going to cook each day reduces stress in the kitchen. You can also plan easy, quick meals for busy days, or make a few dishes ahead of time that you can freeze and enjoy later.

Diverse Menu: Meal planning allows you to experiment with different cuisines, expanding your culinary horizons and keeping mealtime fun and interesting.

Portion Control: You can portion meals appropriately, reducing the chances of overeating.

Customization: Tailor your meals to dietary preferences or restrictions, ensuring that everyone in your household is taken care of.

Eco-Friendly: Reducing food waste and choosing local, seasonal ingredients as part of your meal plan can have a positive impact on the environment.

What Is The Mediterranean Diet?

Firstly, the Mediterranean diet isn’t an actual diet. It is based on the daily eating habits of people living by the Mediterranean Sea, which include countries like Greece, Spain, and Italy. The concept is quite simple: there are no specific rules to follow other than to mostly focus on eating healthy fats and keeping the consumption of meat, dairy, and processed foods to a minimum. It’s a mostly plant based way of eating that still leaves room for plenty of enjoyment.

That’s it! There is no need to keep track of calories or fat content since the foods recommended are mostly packed with healthy fats and are also low in calories.

The Complete Digital Meal Planner

Stay organized with The Complete Digital Meal Planner. Create a weekly meal schedule, plan meals, save your favorite recipes, and shop smarter. Reduce stress and enjoy delicious meals with this easy-to-use meal planner. It’s meal planning made simple!

Mediterranean Diet Food List

As an addition to the Mediterranean diet meal plan, I have included a list of popular foods and ingredients to include into your day to day meals, should you want to transition to this way of eating. I personally follow a mix of both Mediterranean diet and old school Japanese diet (Okinawa). Since they can be quite similar, it’s easy to mix them up and keep things more fun and interesting in the kitchen!

• Eat a variety of fruits and vegetables. Think of bright colors such as sweet potatoes, Okinawa purple sweet potatoes, eggplant, leafy greens, bell peppers, red onions, spinach, avocados, beets, and artichokes. Citrus fruits such as lemons, grapefruit, clementines, and oranges, are a very important part of the Mediterranean diet. Other popular fruit to include are cherries, tomatoes, olives, dates, figs, apricots, peaches, pears, apples, strawberries, and melons.
• Eat seafood and other foods rich in Omega-3. Adding fish (salmon, trout, sardines, anchovies) nuts (pecans, walnuts, pistachios, almonds) and seeds (flax, chia, hemp, sesame) to your diet, 2 to 3 times a week, is recommended.
• Keep red meat and poultry consumption to a minimum. When I say to a minimum, it means both in frequency and quantity. If you prefer your steak to be served big like a tomahawk, only once or twice a month should be your guideline. Smaller quantities means you can eat meat and poultry a few times a week, but you will have to keep the amount in check. A piece of chicken or beef should never take more than a quarter of your plate, and if you make a soup or a stew, vegetables and legumes should be in abundance, while meat and poultry should be more of an afterthought, something that adds more flavor.
• Keep dairy products made from cows to a minimum. Instead, pick dairy product made from sheep or goat milk such as feta cheese, old fashioned Greek yogurt (if you are in the US, make sure to look at the label, as most Greek yogurt are made from cow’s milk), ricotta cheese, or haloumi cheese (which can also be made with cow’s milk so take a peek at the label before purchasing it).
• Add some grains and legumes. Lentils, chickpeas, white beans, black beans, any type of bean will do! Beans are filling, low in calories, and packed with fiber and other essential nutrients. As for grains, there are also plenty of options to choose from: quinoa, barley, buckwheat, oats, bulgur wheat, farro, and wild rice, are just a few.
• Use healthy oils for salads and for cooking. The obvious favorite being extra virgin olive oil. Just make sure it’s not overly processed since it affects the quality of the oil. If you are unsure of the quality, look for cold pressed olive oil such as California Olive Ranch Cold Pressed. This type of oil is made by pressing instead of being extracted. Other healthy oils to consider are avocado oil, sesame oil, and safflower oil.
• Vinegar is an important ingredient. People who live near the Mediterranean Sea use vinegar in abundance to season fresh seafood and vegetables. Vinegar is good for you because it contains polyphenols which are plant chemicals that may aid in lowering cholesterol, prevent cancer, and help with digestion.
• Drink wine but in moderation. People from the Mediterranean region are known for their delicious wines. Not only are the wines delicious, they are an essential part of their culture and represent relaxation and celebration. But what’s important to know is that wine is consumed moderately, unlike what we are used to here in the west, when happy hour is in full swing. No more than a glass or two should be consumed in one sitting, and a few days apart if you do it more than once a week. Red one is recommended but the healthiest wine is Ikarian wine because it is completely naturally processed and contains very high levels of antioxidants.

Mediterranean Diet Meal Plan

Every week I will be providing a meal plan in pdf format that you can print or save on an electronic device. Each meal plan will include 5 main dishes with their individual total cooking time and flavor profile, a grocery shopping list, and a link to those recipes. The plan also includes lunch, side, and snack ideas for the week.

This Week’s Menu

Monday:

Fish Stew – This fish stew is light yet very comforting. Colorful ingredients such as a leek, red bell pepper, flat leaf parsley, and freshly chopped tomatoes are used. The simple broth is made with white wine, chicken stock, garlic, and anchovy fillets. Halibut, cod, or sea bass, make the main protein of this dish. It’s one of my favorite winter meals!

Tuesday:

Teriyaki Arctic Char – I love using arctic char because it tastes like a mix of salmon and trout, and is also considered to be a sustainable fish. The texture is firm like salmon as well so it doesn’t flake easily. The teriyaki sauce is homemade, much less sweet than the store bought version (also more yummy), and only requires 5 ingredients to make.

Wednesday:

Mushroom and Fennel Farro Risotto – This rustic risotto is made with whole grain farro and cooked with a little white wine, curry powder, garlic, a mix of earthy shiitake and button mushrooms, and sweet fennel. It’s the ultimate healthy and filling winter food!

Thursday:

Edamame Quinoa Salad – This hearty, protein-packed quinoa salad is not only colorful and nutritious, it’s also refreshing and filling enough to enjoy as a main.

Friday:

Smoked Salmon Omelet With White Sauce – 15 minutes is all it takes to make this beautiful classic French dish. This omelet comes stuffed with salty smoked salmon, baby spinach, and rich and nutty gruyere cheese, and is topped with a creamy, mildly sweet and salty white sauce.

DOWNLOAD THE MEAL PLAN

Prepping Ingredients Ahead of Time (How to Meal-Prep)

Doing a little prep before the work week begins is always a great way to save time in the kitchen after a long day. I do mine on Sundays while listening to my favorites tunes or putting on one of my favorite reality tv shows (a guilty pleasure). This way cooking doesn’t feel like work but more like a relaxing meditation.

Here is how I do my own prep at home:

• I make a list of all the vegetables that need chopping and do as much chopping ahead of time. Especially garlic and onions since many of my recipes use them and they are my least favorite ingredients to chop. I save them separately in storage containers and arrange them neatly in my fridge.
• My husband and I prep all of our morning green juice ingredients and save them in storage containers. This way we can grab a container, dump it in the blender and add water and juice. Quick, easy, and healthy!
• I always have a container of cooked brown rice in the fridge since we eat it so frequently.
• I make salad dressings and stir fry sauces ahead of time, even if they are very simple and quick to make. I never buy store bought since they contain too much sugar and are generally unhealthy.
• Once every other week I make a pot of soup and tell myself there cannot be any leftovers. This forces me to eat healthier and it also saves me time and money (making soup is cheap!).
• I have a weekly menu I refer to so I don’t forget about ingredients that need to be thawed or purchased at the grocery store.
• Speaking of groceries, I like to do mine on a Tuesday or a Wednesday so I can get the freshest ingredients.

Tips For Successful Meal Planning

1. Prep your least favorite part of the meal ahead of time. If it’s chopping onion like it is for me, do it ahead so it doesn’t deter you from cooking dinner. If it’s boiling eggs, boil them ahead for the same reason.
2. Pay attention to what makes you not want to cook or what makes you say “let’s just order takeout”. Is it a specific part of cooking – chopping onions, having to cook rice, etc… – or is it simply because you are too exhausted? Say you already have cooked rice and prepped veggies in your fridge and all you had to do was cook a protein and saute some veggies, would you still avoid cooking or would the process look more appealing?
3. Keep an inventory of what’s about to go bad in your fridge and freezer. This will save you a ton of money! Make two inventory lists: one for the fridge and one for the freezer. The ingredients that are about to expire should be placed at the front of your fridge and freezer – just like grocery stores do! – so they can be used as soon as possible.
4. Try to do to keep your visits to the grocery store to a minimum. Once you have your meal plan for the week ready, make a grocery list of all the ingredients you need. This way you greatly minimize trips to the grocery store (I only need to go once or twice per week).
5. Keep your kitchen clean. This is so important! My husband hated cooking until I showed him that keeping his work area and kitchen sink clean made the world a difference. It creates less chaos around you which in turn creates less chaos in your head. It’s also very easy to keep your counters clean – as soon as you are done using a pot, plate, or bowl, wash it! This way your kitchen sink will remain empty and you won’t feel overwhelmed by the amount of cleaning left to do once you are done cooking. I learned that trick by working in professional kitchens. This is the only way restaurant kitchens can function successfully – by being as tidy as possible.

DOWNLOAD THE MEAL PLAN

Mediterranean Diet Meal Plan
Pickled Plum.

Level up your lemon sour with this crisp, citrusy and seriously fizzy recipe. You only need 4 simple ingredients to make this tart and mildly sweet Japanese shōchū highball. Plus, I’ve got guidance on how to quickly chill any glass – and simple advice on how to keep the carbonation and avoid watery cocktails. Kanpai!

What is a Lemon Sour?

The Japanese lemon sour (レモンサワー) is a refreshing and crisp cocktail made with shochu, fresh lemon juice, soda water and sometimes simple syrup – served on the rocks in a highball glass. This citrusy and fizzy libation is super popular in izakayas and bars throughout Japan.

Canned versions of sour drinks are sometimes branded as Chu-hi (shochu highball) – and are sold at Japanese convenience stores like 7-Eleven, FamilyMart and Lawson. I like to think of these delicious, colorful pop-tops from the konbini as the hard seltzer of Japan.

While neutral spirits like vodka are sometimes used in Japanese sawa drinks, the more traditional option is shochu.

What is Shōchū?

Shochu (焼酎) is a Japanese spirit distilled from rice, barley, sweet potatoes or buckwheat. Less commonly, shochu can be distilled from brown sugar. It is a fairly neutral spirit with a mild sweetness that varies depending on the base ingredients – and is routinely enjoyed on the rocks, neat, in highballs and in cocktails.

Japanese shochu has an ABV (alcohol by volume) that varies from around 25-40% – which is considerably lower than most vodka and Japanese whisky – but higher than most sake.

Soju is a Korean spirit (with a similar ABV) distilled from many of the same base ingredients. You can use either one to make a lemon sour.

Japanese Lemon Sour Ingredients

• Lemon Juice: Use fresh lemon juice. You only need 1/2 a lemon if the lemon is fairly juicy (anywhere between 1-2 tablespoons based on your preference for citrus). Purists may scoff at this, but I’ve even used fresh lime juice when the lemons at the grocery store were *meh*.
• Shōchū or Soju: You can use Japanese shochu or Korean soju to make a lemon sour. Grab whatever you prefer – and what’s most readily available in your area. Sometimes you’ll hear soju referred to as Korean vodka. And while there are some differences in flavor and ABV, it’s close enough that you can totally use vodka in a pinch.
• Soda Water: Any club soda works. I’ve used Topo Chico, Schweppes, plain La Croix and seltzer I made using a Soda Stream. If it’s got a crisp taste with tight bubbles, it’ll do the trick.
• Simple Syrup: This is just a solution of 1 part sugar dissolved into 1 part warm or hot water. The problem with adding sugar to a cold cocktail is that it rarely dissolves fully. You can keep a container of simple syrup in the fridge to use in cocktails, iced coffee, lemonade, etc. This works with refined sugar and raw sugar alike. Alternatively, you can use agave syrup.
• Ice Cubes: Any ice is fine here. But larger, solid cubes melt more slowly and neutralize the fizziness of your lemon sour less. The ice from our refrigerator at home, for example, produces cloudy weak ice cubes that get slushy quickly. You can make more solid ice cubes by freezing distilled water in silicone molds. But this isn’t a deal breaker. Sometimes keeping it simple is the way to go! If you’re seriously into fancy 100% clear cocktail ice, you can make it at home with a little work.

How to Make a Lemon Sour Cocktail

1. First, add the lemon juice and shochu (or soju) to a tall glass.
2. Add plenty of ice cubes and stir well.
3. Then add the soda water. About a cup should do it.
4. Next, add the simple syrup. If this is the first time you’re making a lemon sour at home, add a little bit, taste – then add more until you’re satisfied with the sweetness level. If you’re watching your sugar intake, feel free to omit.
5. Finally, stir one to two gentle rotations with a swizzle stick, chopstick or straw – and garnish with a slice of lemon or a lemon twist (a curl from a lemon peel). Serve immediately.

Pro Tips

While there’s no need to overcomplicate things, here are a couple extra simple things you can do to make sure your Japanese sawa is as cold, tart and fizzy as possible.

• Use a frosted glass. Frosting your glass means that your ice cubes won’t melt as quickly and your drink will stay colder longer. To do this, simply wet a clean, room temperature collins glass with a little water and stick it in the freezer for 30-60 minutes. Don’t use a hot glass fresh out of the dishwasher – as the quick change in temperature can cause it to crack.
• Or chill a room temp glass with ice. Don’t want to wait 30 minutes for a frosted glass? Just cool it down with ice cubes. Fill your glass with ice cubes and stir the cubes with a long spoon or chopstick for at least 30 seconds. Make sure to pour out any water that melts prior to assembling your cocktail. Instant cold!
• Freeze lemons. If you like a super tart lemon sour that won’t get watery, use frozen lemons instead of ice cubes. To do this, segment a lemon (I like to remove the outer skin entirely) and put the juicy flesh in the freezer. Use the frozen lemon bits in lieu of ice. It’s super fresh and extremely tart!
• Don’t overstir or shake your lemon sour. Once the seltzer (soda water) is added to your glass, those bubbles won’t stick around forever. And one of the main dangers to your bubbles is stirring too much. One or two rotations of a spoon or straw should be enough to get the job done – while keeping the lion’s share of the fizz in your cocktail.

Variations on Sour / Sawa Cocktails in Japan

As I mentioned, chuhai is basically an abbreviation of ‘shochu highball’. And there are many sour versions aside from the iconic lemon sour. Here are a few you’ll commonly find on bar and izakaya menus in Japan:

• Apple Sour
• Plum Sour
• Calpis Sour
• Yuzu Sour
• Kabosu Sour

But keep in mind that Japanese sour drinks differ a bit from classic cocktails like a pisco sour, amaretto sour, whiskey sour or a sidecar.

My Favorite Japanese Cocktail

When I was living and working as a model in Japan, I got a side job as a bartender. I probably made thousands of lemon sours in the short time I worked there.

What I loved most – especially when we were busy – was that the formula was super easy: shochu, fresh citrus juice, soda water and (sometimes) a little simple syrup. NO complex recipe including sour mix, garishly red maraschino cherry, cocktail shaker or martini glass required!

And, sure, I drank a few as well – long after I quit the bartending gig and my modeling portfolio grew. I loved the crisp, citrusy, effervescent refreshment at the end of a long day. In fact, that’s the exact flavor profile that reminds me most of those carefree years in Tokyo, hanging out with friends at an izakaya into the wee hours.

I hope you love this lemon sour as much as I do. Kanpai!

And Check Out These Other Easy Cocktail Recipes

Green Tea Shot – Here’s How To Make It

French Martini Cocktail

Christmas Kentucky Buck

The Best Virgin Mojito Recipe

Did you like this Japanese lemon sour recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Lemon Sour (Japanese)

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Make this classic Japanese lemon sour cocktail with just 4 ingredients!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Category: Cocktail
• Method: Mixed
• Cuisine: Japanese

Ingredients

Units USM

• Juice of 1/2 lemon
• 1/4 cup shōchū (or soju)
• 1/2 cup soda water
• 1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
• Ice cubes

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Instructions

1. Add lemon juice and shōchū to a tall glass.
2. Then add ice cubes and stir.
3. Add soda water.
4. Slowly add the simple syrup and taste as you go. Use more if you prefer a sweeter drink.
5. Top with a lemon slice and serve.

Notes

You can pre-make the simple syrup and keep it on hand. Just mix 1 part sugar with 1 part hot water and stir until the sugar dissolves. Chill before using.

Large, clear, solid ice cubes will melt more slowly than weak, slushy ice. To further inhibit ice melt, use a frosted or cold glass.

Nutrition

• Serving Size: 1 drink
• Calories: 146
• Sugar: 15.7g
• Sodium: 26.8mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21.3g
• Fiber: 0.2g
• Protein: 0.5g
• Cholesterol: 0mg

Keywords: レモンサワー

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Lemon Sour (Japanese) – レモンサワー
Pickled Plum.

Kimchi is a staple ingredient in Korean cuisine. Its pungent and smoky notes perfume kitchens all over Korea and has quickly become a favorite in the west, too. Kimchi is a traditional Korean dish made from fermented vegetables, primarily Napa cabbage and Korean radishes, infused with a blend of spices. This centuries-old preparation method involves salting, seasoning, and leaving the vegetables to ferment, anywhere between 1 day and up to two weeks.

Not only is kimchi delicious, it’s also a nutritional powerhouse packed with several health benefits! The fermentation process that kimchi undergoes introduces beneficial bacteria into the mix. These probiotics promote a healthy gut microbiome, as well as aiding digestion and improving skin health. It may also help regulate blood sugar, prevent against certain types of cancer, and reduce inflammation.

It’s important to note that while kimchi offers numerous health benefits, it is also high in sodium due to the fermentation process. Individuals with high blood pressure or sodium-sensitive conditions should consume kimchi in moderation.

If you would like to make your own kimchi, scroll down to the bottom of this post for a delicious vegan cabbage kimchi recipe! Or click here for an easy cucumber kimchi recipe.

Now that we have gone through some of the benefits of kimchi, here are some easy ways to cook with kimchi and what to eat kimchi with.

Miso Kimchi Ramen

Upgrade your ramen game by adding kimchi to the broth. Adding kimchi to a bowl of ramen noodle add a really nice balance of smoke and heat and turns the broth a beautiful fiery red color. It’s an easy way to infuse extra flavor to this popular Japanese noodle dish and pairs beautifully with sweet corn and refreshing bean sprouts. 

GET THE RECIPE

Kimchi Udon Stir Fry

I served this kimchi udon stir fry at a dinner party I once hosted at my house. Everyone invited loved it so much that they all ended up making it at home a few days later! Not only is this stir fry very easy to make, the combination of salty bacon and pungent and smoky kimchi make for a dish that’s perfectly seasoned and balanced. Topping the noodles with a fried egg is optional but makes the dish creamy!

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Kimchi Mandu (Kimchi Dumplings)

Looking for something to pair with a cold beer or glass of sake? Give these kimchi tofu mandu a try! Mandu is the Korean version of Chinese jiaozi or Eastern European pierogi. My recipe for these Korean dumplings is vegetarian and uses plenty of kimchi to get the most amount of salty and smoky flavor per bite.

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Kimchi Fried Rice (Kimchi Bokkeumbap)

This is a quick and satisfying fried rice that’s packed with flavor. Sauté your kimchi with some day old cooked rice, add a bit of soy sauce, rice vinegar, Korean pepper flakes (gochugaru), and a dash of sesame oil. Top with a fried egg and serve!

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Kimchi Pancake (Kimchijeon)

Kimchijeon makes a delightful appetizer or snack. Little prepping is required to make this sumptuous kimchi pancake. All that’s needed is a cup full of chopped kimchi, a simple batter made of Korean pancake mix or regular flour, water, and egg. Pan-fry until the savory pancakes are nice and crispy and top with some crunchy green onions and shredded toasted nori. Delicious!

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Kimchi Soup (Kimchi-Guk)

Another recipe that’s easy and packed with flavor is this simple kimchi soup, called kimchi-guk. It’s a popular dish served in the winter for it comforting properties and also because it’s filling. Tender pork belly and silken tofu are cooked and served in a kimchi juice broth seasoned with soy sauce and a little sugar. It’s very similar to kimchi jjigae (kimchi stew), but is milder in taste and contains less ingredients. Beef can also be used as another protein option.

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Kimchi Dolsot Bibimbap

Instead of using the traditional stone bowl to make this bibimbap recipe, all you need is a deep skillet. Lots of cabbage kimchi is used to add salty, savory, and spicy notes to the dish.

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Kimchi Pizza

Using kimchi as a topping for pizza is a fun and unique way to serve this classic Italian dish. Combining salty salami, sweet tomatoes, earthy miso paste, gooey cheese, with pungent kimchi, result in a flavor bomb you won’t be able to stop eating!

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What To Eat Kimchi With

In Korean meals, kimchi often takes center stage as a side dish and is served alongside rice and other banchan (side dishes) such as garlic bean sprouts (sookju namul), spicy cucumber salad (oi muchim), and seasoned spinach (sigeumchi namul). But there are many other ways to enjoy this fermented food. Here are some of my favorites:

• As a condiment for sandwiches. I love using kimchi in tacos and subs for it tangy, salty, and smoky notes that no other ingredient can match.
• As the filling for kimbap, maki rolls, and onigiri. Rice and kimchi make the perfect pair so it only makes sense to use it as a filling for Japanese rice balls and sushi rolls.
• With grilled meats. Whether you’re grilling chicken, pork, or beef, kimchi makes the perfect accompaniment to cut through the richness of the meat.
• With noodles, Kimchi pairs wonderfully with various noodle dishes such as ramen (like the recipe above), stir-fried noodles, or even cold sesame noodles for an extra kick of flavor.
• With eggs. Kimchi can be folded into an omelet or mixed with scrambled eggs for a spicy and savory breakfast.
  

Remember that the versatility of kimchi means you can experiment with it in countless ways. Whether you’re creating fusion dishes or enjoying it in traditional Korean meals, kimchi’s bold flavors can enhance a wide range of culinary experiences!

Homemade Kimchi (Vegan)

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This delicious jar of kimchi recipe is pungent, spicy and smoky just like the real thing!

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 48 hours
• Total Time: 48 hours 20 minutes
• Yield: about 6 to 8 cups
• Category: Pickles
• Method: Fermenting
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 napa cabbage (2–3 pounds)
• 1/2 cup coarse sea salt

Kimchi Sauce

• 1 small kabocha squash or acorn squash (about 1 pound), peeled, seeds scooped out, and roughly chopped.
• 1 Asian pear, peeled, cored, and roughly chopped
• 1 medium onion, sliced into chunks
• 1 thumb size piece of ginger, peeled and roughly chopped
• 6 garlic cloves, peeled
• 3 tablespoons soy sauce
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1/2 cup gochugaru (Korean chili pepper flakes)
• 1/4 cup water
• 3 scallions, ends trimmed and sliced in half

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Instructions

1. Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.
2. Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated.
3. Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.
4. In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.
5. When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl.
6. Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.
7. Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Notes

Make it sugar-free by omitting the sugar and salt in the kimchi sauce. Removing the salt helps to balance the flavors.

Make it lower in sodium by taking out 1/4 cup salt to rub the cabbage leaves, and taking out the salt in the kimchi sauce.

This kimchi recipe doesn’t freeze well, it’s best to eat it fresh.

Nutrition

• Serving Size: about 100 grams
• Calories: 59
• Sugar: 2.1g
• Sodium: 1403.2mg
• Fat: 0.2g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 7.3g
• Fiber: 0.7g
• Protein: 1.6g
• Cholesterol: 0mg

Keywords: pickled cabbage

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How To Eat Kimchi (And What To Eat It With)
Pickled Plum.

Rabokki, short for “ramyeon” (Korean instant noodles) and “tteokbokki” (spicy rice cakes), is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce. If you’re looking for a quick and easy meal packed with traditional Korean flavors, rabokki is a must-try!

What is Rabokki?

Rabokki is a Korean street food that’s very similar to tteokbokki. For those unfamiliar with tteokbokki, the dish consists of rice cakes and fish cakes that are served in a spicy sauce made of gochujang, gochugaru, anchovy stock, soy sauce, and sugar. What makes rabokki different is the addition of ramen noodles and its various toppings used.

This recipe for rabokki is very basic. No additional toppings are included but I will list some options below if you would like to dress it up.

Origins of Rabokki

Rabokki’s history can be traced back to the mid-20th century when South Korea was going through significant social and economic changes. After the Korean War, there was a shortage of food, and instant noodles like ramyeon became an affordable and convenient source of sustenance. Tteokbokki, on the other hand, was already a beloved traditional dish that had been around since the Joseon Dynasty (found in 1392).

Combining the noodles with the already loved tteokbokki offered a filling snack that was not only tasty but also budget-friendly. Street vendors began selling rabokki, making it a hit among students, workers, and anyone looking for a quick and satisfying meal.

Today, rabokki is a cherished part of Korean street food culture and can also be found on restaurant menus.

Rabokki Ingredients

• Dashi stock: You can use dashi stock or anchovy stock to make this recipe. My favorite dashi powder is Kanoya Original Dashi Stock Powder, which is a mix of bonito flakes, sardines, herring, and kelp.
• Kelp (Kombu): The kelp infuses the stock with a mineral taste. It’s very mild so you can omit it if you don’t have it on hand.
• Garlic: I like to add a teaspoon of minced garlic to make the dish a little more pungent.
• Gochujang: Gochujang is a spicy Korean red pepper paste often used in soups and stews. It’s very smoky, salty, and pungent, and is a staple ingredient in Korean cooking. You can make it from scratch or get it on Amazon.
• Gochugaru: Gochugaru, which are Korean chili flakes, is another essential ingredient in Korean cooking. The chili flakes, called taeyangcho or gochu flakes, are crushed and dried, and have a less intense flavor profile than gochujang. Since they are not fermented they simply provide smokiness and a little heat.
• Soy Sauce: The soy sauce imparts saltiness and plenty of umami.
• Sugar: A little granulated sugar is added to balance the savory and salty flavor of the sauce. Feel free to use honey if you prefer it over sugar.
• Korean Rice Cakes (Tteokbokki Tteok): These cylindrical rice cakes are the heart of rabokki. In terms of chewiness, they are similar to mochi and are also slightly sweet.
• Korean Instant Ramen (Ramyeon, Ramyun): While you can use any instant ramen noodles you like, the spicy flavor varieties work best to complement the overall spiciness of the dish.
• Green Onions: Green onions are the classic topping used because of their refreshing crunch and pop of color.
• Sesame Seeds: The sesame seeds complete the dish by mellowing the strong pepper flavor and imparting some nuttiness.

How To Make Rabokki

Scroll all the way down for the full recipe.

1. Gather all of your kitchen tools and ingredients.
2. Prep all the ingredients so you can follow the recipe smoothly.
3. Begin by adding the dashi stock and kelp in a medium size pot and bringing the stock to a boil.
4. As soon as the stock starts to boil, remove the kelp. You can discard it or slice it into strips and pan fry it with a little soy sauce (my mother’s trick since she hates to throw away food).
5. Add the garlic, gochujang, gochugaru, soy sauce, and sugar, and bring to a boil one more time.
6. Add the rice cakes and cook for 3 minutes.
7. Add the ramyun noodles and sliced fish cakes and boil for another 2 to 3 minutes, until the noodles are cooked.
8. Serve the rabokki in shallow bowls and top with green onions and sesame seeds. Enjoy!

Fun and Tasty Toppings To Add

For those looking to dress up their rabokki and layer it with even more flavor, here are some of the most popular toppings used in Korea:

• Cheese: Cheddar cheese or mozzarella cheese are popular choices. Let the cheese melt on top and mix it into the sauce. Delicious!
• Eggs: Regular boiled eggs or quail eggs, sliced in half.
• Dumplings: Any type of dumplings such as gyoza, mandu, or pot stickers.
• Kimchi: I love the addition of kimchi for its sour and acidic taste. It makes the flavor of rabokki really shine!
• Cabbage: Shredded or chopped cabbage is added during the cooking process.
• Leeks: Chopped leeks are also added during the cooking process so they are tender when eaten.
• Wiener Sausages: Two or three wiener sausages can be used as a topping to add saltiness and make the dish more filling.
• Perilla Leaves: Getting used to the taste of perilla leaves may take some time as it’s very unique. The best way I can describe the type of perilla leaves used in Korean cooking (Japanese cuisine uses shiso leaves which is a type of perilla leaf, but is different in taste, size, and thickness) is that they are little minty, very grassy and licorice-like.
• Nori (Toasted Seaweed): Toasted seaweed pairs beautifully with rabokki. It has a sweet, mineral, and almost nutty taste, that blends perfectly with the flavors of this spicy rice cakes and ramen noodle dish.

How To Serve Rabokki

Rabokki should be served in individual bowls so that people can add their own favorite toppings. It’s best eaten right away when the dish is hot and the ingredients are the perfect texture. If you would like to make rabokki ahead of time, I recommend making the entire dish minus the the fish cakes and ramyun noodles.

That’s because both the fish cakes and ramyun noodles will absorb the broth and expand a lot, resulting in a mushy mess you won’t want to eat!

You can add the fish cakes and noodles when you are warming up the dish, right before eating it.

Cooking Tips

Spice Level

You can control the spice level by adjusting the amount of gochujang. Most of the heat comes from this fiery red paste so if you are someone like me, who prefers low to medium heat, start by using less gochujang. Do a taste test and add more until you are satisfied with the spice level.

Cooking Time

Cooking time is very important for this dish! Keep an eye on the texture of the noodles. My recipe recommends boiling the noodles for 2 to 3 minutes but it really depends on the type of noodles you are using. Some fresh ramen noodles take less than a minute to cook while other thicker noodles take a minute longer. Taste them every 30 seconds or so to get the perfect texture.

Balancing Flavors

You can also adjust the overall taste of rabokki based on your personal preferences. Add more soy sauce for an extra umami kick, more sugar (you can also use honey) for a sweeter taste, and a dash of fish sauce for extra saltiness and a stronger fermented taste.

Toppings

Lastly, keep in mind that each garnish will add extra flavor to the dish. Cheese will make your bowl of rabokki creamy and less aggressive in taste, kimchi will make it saltier and vinegary, dumplings and sausages will add a meaty element, and perilla leaves will lighten up the dish with its refreshing grassy and anise-like taste.

What To Serve With Rabokki

Here are other popular Korean dishes to pair with this street food favorite:

• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean bean sprout salad)
• Pajeon (scallion pancakes)
• Gyeran jjim (Korean steamed egg)
• Musaengchae (Korean spicy daikon salad)

Did you like this rabokki recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Rabokki (Tteokbokki with Ramen)

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Rabokki is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Noodles
• Method: Boiling
• Cuisine: Korean

Ingredients

Units USM

• 3 1/2 cups dashi stock, anchovy stock, or water
• 1 3-inch long and 2-inch wide piece of kelp (optional)
• 1 teaspoon minced garlic
• 3 tablespoons gochujang
• 1 /2 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 12 pieces Korean rice cakes (tteokbokki tteok)
• 1 package Korean instant ramen like Nongshim ramyun
• 2 sheets Korean fish cakes, sliced into strips
• 2 green onions, chopped
• 1 teaspoon sesame seeds

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Instructions

1. Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).
2. Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
3. Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
4. Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
5. Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.

Notes

Make ahead of time:

Hold off on the fish cakes and ramen noodles if you are planning to make this ahead of time. Follow the recipe as is but only add the fish cakes and ramen noodles right before you are ready to eat the rabokki. You can make the rest ahead of time, for up to a day.

Leftovers: Unfortunately, rabokki doesn’t make good leftover food because the ramen noodles and fish cakes will get mushy and expand in size. I recommend removing them and keeping the rest in an airtight storage container. It will keep for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 20.6g
• Sodium: 3300mg
• Fat: 10.6g
• Saturated Fat: 3.4g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 92.4g
• Fiber: 2.5g
• Protein: 7.3g
• Cholesterol: 12.5mg

Keywords: rice cakes

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Rabokki (Tteokbokki with Ramen – Street Food)
Pickled Plum.

If bold, crispy, chewy, garlicky goodness is your thing, give this Korean chive pancake a try! Garlic chives make the perfect filling for this iconic plant based Korean side dish. Serve it with a simple four ingredient dipping sauce that punches way above its weight class!

What is a Korean Chive Pancake?

Buchujeon are savory Korean garlic chive pancakes, pan fried until golden brown. The batter is light, airy and super satisfyingly crispy / chewy – and the flavor manages to be both mildly garlicky and zingy at the same time.

Garlic chive pancakes are commonly served in Korea as a side dish (banchan) or as a snack, alongside a bold, savory dipping sauce.

What are Garlic Chives?

Garlic chives come from the same allium family that includes garlic, onion and leeks. They have long, thin, flat green leaves and an aromatic mild garlic taste that is much less pungent than actual garlic cloves. However, they are different from chives which have hollow, cylindrical leaves and a more grassy, oniony flavor.

Korean Chive Pancake Ingredients

• Korean Pancake Mix or All-Purpose Flour: Use one or the other. Some Korean pancake mixtures have added ingredients like garlic powder, pepper, sugar, etc. But I’ve found the flavor of the finished buchujeon to be similar with both pancake mix and plain all purpose flour. So, your choice.
• Cornstarch: You’ll only need 1/2 tablespoon in the batter. Cornstarch contributes to the overall crispy exterior texture.
• Cold Water: When I say cold, I mean frigid. And this is for two reasons. Ice cold water binds ingredients in the chive batter better than warm water – and it inhibits the formation of too much gluten (which can result in chewy pancakes). But also, the sudden temperature change when the cold batter hits the hot pan results in crispier pancakes. Science!
• Garlic Chives: These are mildly garlicky and oniony in the best way. Slice a bunch (about 3 ounces) one time in half crosswise (in the middle of the bunch).
• Garlic Cloves: Mince 2 cloves finely for a little added sharp pungency.
• Salt and Pepper: No need to get fancy here. Use what you’ve got handy. Although I definitely prefer kosher salt when cooking – as it’s less overtly salty than equal amounts of regular table salt.
• Cooking Oil: Use any neutral cooking oil you have in your pantry. I like using grapeseed oil – although vegetable oil works just as well. However, olive oil – with it’s assertive natural flavors and low smoke-point – is wrong for this Korean chive pancake recipe.

Ingredients for the Dipping Sauce

• Soy Sauce: 2 tbsp soy sauce is the main source of savory and earthy umami in this chive pancake dipping sauce.
• Rice Vinegar: Rice vinegar is mildly tart, with a hint of gentle sweetness around the edges. It blunts the more assertive notes from the soy sauce and rounds out the flavor profile so nicely. Grab rice vinegar on Amazon.
• Sugar: I’m using 1 tsp sugar. It enhances the sweetness without taking it into cloying territory. If you prefer more or less sweetness, add the sugar last and stir in slowly, tasting as you go, until you find the right level.
• Sesame Oil: This has an intensely nutty and aromatic flavor with a roasted aroma. It adds unreal depth and complexity to this simple 4 ingredient dipping sauce. And a little goes a long way. I’m only using 1/4 teaspoon sesame oil.

To make the buchujeon dipping sauce, simply whisk the ingredients together in a small bowl until the sugar has completely dissolved – and you’re good to go!

How to Make Buchujeon

1. Gather all of your cooking tools and ingredients.
2. Mix the Korean pancake mix (or all-purpose flour), cornstarch and ice cold water in a large bowl until it’s smooth.
3. Add the garlic chives, minced garlic, salt and pepper – and mix again until the garlic chives are covered in batter.
4. Place a large skillet or frying pan over medium heat. Once the pan is hot, add 2 tablespoons of cooking oil. Swril the oil around the pan until the cooking surface is evenly coated.
5. Then ladle about a quarter of the mixture out and add it to the pan.
6. Quickly spread the mixture out by moving the pan from side to side. Alternatively, you can gently spread it around with the bottom of the ladle or a spatula.
7. Cook for around 3 to 4 minutes – until the side facing up starts to set. Then flip the pancake and cook until both sides are golden brown.
8. Next, transfer the Korean chive pancake to a plate, and repeat the process (3x) with the remaining pancake batter. If you need a bit more oil, be sure to reapply between pancakes.
9. Finally, cut each pancake into quarters (or smaller if you prefer). Serve immediately with the dipping sauce.

What to Serve With Korean Garlic Chive Pancakes

When I serve these chive pancakes, it’s usually as an appetizer or side dish served alongside other Korean banchan. But buchujeon is substantive enough to be the sole side dish to a hearty Korean meal as well. So here are a few things that pair perfectly.

And Check Out These Other Delicious and Easy Asian Pancake Recipes

Scallion Pancakes (Pajeon – 파전 )

Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe

The Best Okonomiyaki (お好み焼き)

Kimchi Pancake (How to Make Kimchijeon)

How to Store Leftovers

Refrigerate any leftover Korean chive pancakes in an airtight food storage container for up to 3 days. If stacking multiple pancakes, place a paper towel between them to keep them from sticking together.

Tips on reheating:

• For the best (crispy) results, use a non-stick skillet on the stovetop – not the microwave. Unless the skillet you’re using is super old, you shouldn’t need any oil to reheat at all.
• Get the pan going over medium to medium high heat – and add your chive pancake slices.
• Cook on each side for a minute or two, until hot and crispy.

Did you like this Korean chive pancake recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Chive Pancake (Buchujeon)

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Bold, crispy, chewy and garlicky, this Korean chive pancake calls for garlic chives as a plant-based filling. Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 4 pancakes
• Category: Appetizer
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

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Instructions

1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
2. Add the garlic chives, garlic, salt and pepper, and mix.
3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).

Nutrition

• Serving Size: 1 pancake
• Calories: 185
• Sugar: 0.5g
• Sodium: 4mg
• Fat: 7.3g
• Saturated Fat: 5.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 26.2g
• Fiber: 1.4g
• Protein: 4g
• Cholesterol: 0mg

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Korean Chive Pancake (Buchujeon)
Pickled Plum.

If you’re looking to explore the delightful world of Japanese cuisine, tori nikujaga is a must-try dish that embodies both simplicity and rich flavors. This hearty stew combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, ingredients, and preparation of this delicious Japanese classic!

What is Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a popular home cooked stew that embodies what Japanese comfort food is all about. Tori nikujaga, which means chicken (tori), meat (niku), and potatoes (jaga, which is short for jagaimo), is very similar to the original nikujaga (肉じゃが ). The only major difference is that the classic version uses thinly sliced meat (beef or pork) instead of chicken. It should also be noted that most, if not all, nikujaga and tori nikujaga in Japan include konnyaku noodles. I decided to make this recipe without it since it can be difficult to find konnyaku in the U.S.

Because of its heartwarming properties, this Japanese chicken and potato stew is often served in the colder months of the year, accompanied by a side of rice. Personally, it’s a nostalgic meal that takes me back to my childhood in Quebec. My Japanese mother liked to serve nikujaga on cold winter days to warm our bodies after spending a few hours playing in the snow.

The traditional version for nikujaga is believed to have first appeared in the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a version of the British Royal Navy beef stew. Nikujaga is one of the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese history.

Tori Nikujaga Ingredients

• Chicken: I’m using boneless, skinless, chicken breast that are cut into bite size chunks. But feel free to use your favorite cut and leave the bone in and skin on if you prefer it this way. The chicken doesn’t have to be cut into bite size chunks either but please note that the cooking time will vary if the pieces (e.g., a whole drumstick) are bigger.
• Onion: One large onion sliced into thin half moons to add sweetness and depth of flavor.
• Potatoes: Any type of potato will work for this stew. My mother loves using baby potatoes while I prefer using fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a lovely pop of color. I recommend using thicker carrots so they can preserve their shape and not get too mushy once they are cooked.
• Dashi (fish stock): You can make dashi stock from scratch (follow this tutorial) or use a high quality dashi powder like I do. My favorite brand is Kanoya.
• Sake: You don’t need to use a high quality sake to make this dish. Regular cheap sake or cooking sake (which is what I use) will do just fine.
• Mirin: Mirin is a sweet rice wine that’s similar to sake. Real mirin is made by fermenting koji (a mix of glutinous rice and cultured rice) in a neutral spirit like shochu (sweet potato alcohol). The real stuff can be hard to find in the U.S but I was able to find this one sold on Amazon. I haven’t tried the Kawashimaya brand but it looks like the real deal since the alcohol content is relatively high. I buy mine at Marukai in Los Angeles. The flavor of real mirin is much more complex than what you find sold in regular supermarkets. Brands like Kikkoman’s Aji-mirin isn’t real mirin because it contains a mix of corn syrup and vinegar, and the flavor is quite sweet. While it’s still better to use this type of mirin than nothing at all, it doesn’t come close to the depth of flavor real mirin offers.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I recommend using a Japanese soy sauce such as Yamasa, as they tend to have more depth and be more balanced than other types of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a long stems. They are often used in Japanese soups (miso soup), stews, salads, or as a topping for steaks and other protein. If you cannot find shimeji mushrooms you can use maitake or enoki. Or you can completely omit mushrooms as they are optional.

Ingredient Substitutions

If you are missing a vegetable or a basic ingredient from the recipe list, or would simply like to make the dish more filling or tasty, here is a list of ingredients that pair well with this dish.

• Feel free to add more vegetables such as snow peas, green beans, or thinly sliced daikon (make sure it’s sliced thin as daikon takes time to cook), to the stew. You can also swap one veggie for another.
• Add a few boiled eggs to make the dish more filling.
• Add konnyaku noodles or shirataki noodles to improve digestion.
• Use tamari or liquid amino instead of soy sauce to make this dish gluten-free.
• Use chicken broth instead of dashi if you like a more intense chicken flavor.

How To Make Tori Nikujaga

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and cooking ingredients.
2. Start by prepping all of your ingredients.
3. Add oil to a medium size pot and saute the chicken for a couple of minutes. Add the onions and saute for an additional 2 minutes.
4. Add the potatoes and carrots and saute for 2 more minutes.
5. Add the remaining ingredients, except for the shimeji mushrooms, and bring the liquid to a boil.
6. Lower the heat and simmer for 15 minutes.
7. Add the shimeji mushrooms and cook for 10 more minutes. Enjoy!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s sure to become a family favorite! It’s a comforting dish that’s both filling and delicious. Here’s how to serve it in a way that pays homage to its Japanese roots, while mixing a little bit of new with the old.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in individual servings.
• Rice: Serve a generous portion of steamed white rice in a separate bowl or on the side. Nikujaga is often eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Top each serving of tori nikujaga with thinly sliced green onions for a refreshing crunch and a pop of color. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
• Pickles: Offer a side of Japanese pickles, such as tsukemono or takuan, to complement the flavors and provide a crunchy contrast to the stew’s more delicate texture.
• Fresh herbs: Instead of green onions you can use fresh herbs like mitsuba, cilantro, or parsley as a garnish for a burst of color and flavor.
• Citrus: Add a squeeze of fresh lemon juice or yuzu juice to brighten up the taste of the broth.

Remember, Nikujaga is all about comfort and warmth. so feel free to adapt the taste and presentation to your liking! Whether you choose to serve it traditionally or with a modern twist, your family or dinner guests are sure to appreciate the delightful flavors of this classic Japanese dish.

What To Serve With Nikujaga

Here are some of my favorite sides to pair with this Japanese chicken stew:

• Tofu katsu
• Gomae (Japanese spinach salad with sesame sauce)
• Yaki onigiri (grilled rice balls)
• Edamame with soy and sesame sauce
• Nasu dengaku (broiled Japanese eggplant with sweet miso glaze)

Did you like this easy tori nikujaga recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Tori Niku Jaga (Japanese Chicken & Potato Stew)

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Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Total Time: 41 minutes
• Yield: 4 servings
• Category: Stews
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

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Instructions

1. In a medium size pot over medium high heat, add the oil.
2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
4. Add the potatoes and carrots and stir. Cook for 2 minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Cholesterol: 82.7mg

Keywords: Japanese chicken stew

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Tori Nikujaga (Japanese Chicken & Potato Stew)
Pickled Plum.

French fries are already pretty much perfect. But you can easily level up your homemade French fry game with a dusting of Japanese furikake! I’ll teach you how to make a batch of umami fries in no time. Plus an easy trick for getting rid of excess starch from your potatoes. Bonus: these crispy furikake fries are baked, not fried!

What are Furikake Fries?

Furikake fries are simply French fries tossed with Japanese furikake seasoning prior to serving. The flavor is savory, nutty, mildly sweet and umami. Actually, Ben calls these umami fries.

What is Furikake?

Furikake is a Japanese seasoning mix that usually contains ingredients like seaweed (nori), sesame seeds and bonito flakes – mixed with things like soy sauce, sugar, salt and sometimes togarashi (dried Japanese chili peppers). There are plenty of premade versions – or you can make your own homemade furikake.

While furikake is a common seasoning for cooked rice, it can also be used as a savory, briny and nutty addition to everything from salads, burgers, pasta and popcorn – to these furikake fries.

Why This Recipe Works

• The potatoes are baked, not fried. A couple tablespoons of olive oil are all you need. Great for those of us watching our waistlines (and those of us that get scared by huge pots of boiling oil).
• It’s so easy to make at home. With a handful of ingredients you can transform an already perfect food (French fries) into something with an extraordinary Japanese flavor profile.
• Fries are super versatile. Therefore you can use this general technique with different spice blends, different cooking styles – and even different potatoes. Like these oven baked za’atar fries for example. More on the variations in a sec.

Furikake Fries Ingredients

• Potatoes: You’ll need two large potatoes for this recipe. I like using earthy russet potatoes (or Yukon Gold for a little buttery sweetness) – but feel free to use what you have handy in the pantry. Slice the peeled potatoes into sticks that are around the midway point between fast-food fries and steak fries for the best crispy exterior and fluffy interior.
• Olive Oil: I’m using first press extra virgin olive oil. And you only need two tablespoons! One for cooking the potatoes in the oven. And one to help your furikake stick to the fries before serving.
• Soy Sauce: A teaspoon of shoyu delivers another layer of savory umami flavor – and helps the furikake stick without resulting in soggy fries!
• Furikake: This is the main flavor going onto the fries. It’s glorious! Now, if you’re keeping it easy in your kitchen, just pick up a furikake mix at an Asian grocery store. But I’ve also got an easy furikake recipe if you want to make your own. When making homemade furikake, the toughest ingredient to track down might be the bonito flakes – but you can grab katsuobushi on Amazon.
• Salt and Pepper: You can use fresh cracked pepper if you’d like. But there’s no need to get fancy. The stuff from the pepper shaker works just fine as well. I’d recommend using kosher salt if you have it handy. The larger salt crystals make it tougher to oversalt your fries. Flaky sea salt would be a good option too. If you go with table salt, use it sparingly – and taste as you go.

How to Make Baked Furikake Fries

1. Gather all of your cooking tools and ingredients – and preheat your oven to 425°F.
2. Cover a large sheet pan with parchment paper or non-stick foil and set it aside.
3. Next, peel your potatoes and slice them into 1/2 inch thick sticks. That’s about the midway point between regular matchstick fries and steak fries.
4. Then place your sliced potatoes in a large bowl of water and allow them to soak for around 20 minutes. This step helps release some of the natural starch from your spuds.
5. After soaking, drain the potatoes and rinse well under cold running water for a few seconds. Drain thoroughly again and transfer to a bowl.
6. The final step of potato prep is to pat them dry with a paper towel or a clean kitchen towel – and then add 1 tablespoon of the olive oil. Gently toss the potatoes until they are evenly coated in the olive oil, then season with a bit of salt.
7. Next, place your potatoes on the baking sheet in a single layer.
8. Roast them in the oven for 20 minutes – then flip them over. Roast for an additional 10 minutes – or until golden brown.
9. Once cooked, take the potatoes out of the oven and return to the mixing bowl.
10. Finally, drizzle the cooked fries with the remaining tbsp of the olive oil, a tsp of soy sauce and about 1 tbsp of the furikake. Toss well – then sprinkle on another tablespoon of the furikake, toss again and serve immediately.

Variations and Serving

One of the best parts about this recipe is that you can easily change it up. Both in terms of flavor and the methods you use for cooking the potatoes in the first place.

• You can easily make the French fries in an air fryer instead of the oven. Check out this easy recipe for the best air fryer French fries.
• Or, if you have a deep fryer handy, the classic deep fried method obviously turns out some yummy fries. Just be careful of oil splatters!
• Do you prefer sweet potatoes? Use them instead. Heck, I’ve even tried this recipe with a bag of frozen matchstick potatoes.

As for serving, I think they taste great on their own. But you can’t go wrong with a bit of spicy mayo on the side: wasabi mayo, sriracha mayo or kimchi mayo are all great. Like it super spicy? Try adding chili flakes. And plain old ketchup is obviously a solid choice when it comes to fries!

What about you? What’s your favorite condiment? Tell me about it in the comments!

How to Store Leftovers

You can store leftovers in an airtight food storage container in the fridge for up to 3 days. That said, these roasted furikake potatoes definitely taste best fresh out of the oven.

Did you like this furikake French fries recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Furikake Potatoes

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★★★★★

5 from 1 review

Homemade baked fries seasoned with classic furikake flavors from Japan. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Side
• Method: Roasting
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large russet potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon soy sauce
• 2 tablespoons furikake
• Salt and pepper, to taste

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Instructions

1. Preheat the oven to 425ºF.
2. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
3. Peel the potatoes and slice them into ½ -inch thick sticks – somewhere between regular fries and steak fries.
4. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch.
5. Drain the potatoes, rinse under water and drain them again. Transfer them to a bowl.
6. Pat the potatoes with a paper towel until they are dry and add one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
7. Place the potatoes on the sheet pan in one even layer.
8. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes.
9. Take them out of the oven and return the potatoes to the bowl.
10. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake.
    Toss well and add the remaining tablespoon of furikake. Toss again and serve.

Notes

These potatoes taste best when served right out of the oven because of their crispy outer texture. If you do have leftovers, transfer them to an airtight storage container and refrigerate for up to 3 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 3.4g
• Sodium: 96.9mg
• Fat: 15.5g
• Saturated Fat: 2.3g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 8g
• Protein: 9.4g
• Cholesterol: 0mg

Keywords: chips, Japanese fries, nori fries

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Furikake Fries
Pickled Plum.

This week’s meal plan is for lovers of Japanese food! I’ve included popular home cooked dishes such as omurice and spaghetti napolitan, an easy and delicious spicy miso ramen, a crispy tofu katsu cutlet, and a vegan version of hambagu, which is the Japanese version of salisbury steak. All of the dishes are kid friendly (you can easily tone down the spice level of the miso soup) and take on average 25 to 30 minutes to make – except for the tofu katsu, which takes a little longer.

Benefits Of Meal Planning

Meal planning offers a multitude of benefits that can make cooking more enjoyable, especially when you have a busy week coming up. Incorporating meal planning into your cooking routine not only simplifies the process but also contributes to healthier eating habits, financial savings, and a more enjoyable overall cooking experience. Let’s take a look at some of the benefits:

Time-Saving: Meal planning saves time during the week. When you already know what you’re cooking, you can streamline your grocery shopping and meal preparation.

Reduces Food Waste: By planning your meals, you buy only what you need and use ingredients efficiently, reducing food waste and saving money.

Healthier Choices: Meal planning encourages thoughtful menu choices. It allows you to incorporate a variety of nutritious ingredients and take out some that are not so healthy.

Budget-Friendly and Reduced Last Minute Decisions: It helps you stick to your budget by avoiding impulse purchases and dining out. With a meal plan in place, you won’t resort to unhealthy takeout or fast food when you’re too tired to decide what to cook.

Less Stress: Knowing what you’re going to cook each day reduces stress in the kitchen. You can also plan easy, quick meals for busy days, or make a few dishes ahead of time that you can freeze and enjoy later.

Diverse Menu: Meal planning allows you to experiment with different cuisines, expanding your culinary horizons and keeping mealtime fun and interesting.

Portion Control: You can portion meals appropriately, reducing the chances of overeating.

Customization: Tailor your meals to dietary preferences or restrictions, ensuring that everyone in your household is taken care of.

Eco-Friendly: Reducing food waste and choosing local, seasonal ingredients as part of your meal plan can have a positive impact on the environment.

The Complete Digital Meal Planner

Stay organized with The Complete Digital Meal Planner. Create a weekly meal schedule, plan meals, save your favorite recipes, and shop smarter. Reduce stress and enjoy delicious meals with this easy-to-use meal planner. It’s meal planning made simple!

Japanese Meal Plan

Every week I will be providing a meal plan in pdf format that you can print or save on an electronic device. Each meal plan will include 5 main dishes with their individual total cooking time and flavor profile, a grocery shopping list, and a link to those recipes. The plan also includes lunch, side, and snack ideas for the week.

This Week’s Menu

Monday:

Tofu Katsu – Firm tofu breaded and pan fried until golden brown and crispy and serve with a tangy and fruity tonkatsu sauce, which is the Japanese version of barbecue sauce. This is a great alternative to traditional pork or chicken katsu if you are looking to eat less meat!

Tuesday:

Spicy Miso Ramen – There is so much of depth of flavor in the broth that you won’t believe it’s homemade! Smoky, spicy, salty, and full of umami, this ramen also comes topped with a drizzle of garlic and scallion flavored oil. It’s a stunning dish you are sure to love!

Wednesday:

Vegan Hambagu – Another plant based option that tastes just like the real thing, hambagu is the Japanese version of the classic salisbury steak. If you prefer to make the traditional hambagu, which is made using ground beef, click here for the recipe.

Thursday:

Spaghetti Napolitan – Also called spaghetti Naporitan, this popular pasta is something often included in the kids lunch menu in Japan (called okosama lunch) because of its simple yet addictive taste. The spaghetti is sweetened with ketchup and comes topped with wiener sausages and a variety of stir fried vegetables.

Friday:

Omurice – One of Japan’s most loved dishes, omurice is ketchup flavored fried rice served with a fluffy omelet on top. Dress it with some more ketchup or a rich gravy for maximum flavor. Delicious!

DOWNLOAD THE MEAL PLAN

Prepping Ingredients Ahead of Time

Doing a little prep before the work week begins is always a great way to save time in the kitchen after a long day. I do mine on Sundays while listening to my favorites tunes or putting on one of my favorite reality tv shows (a guilty pleasure). This way cooking doesn’t feel like work but more like a relaxing meditation.

Here is how I do my own prep at home:

• I make a list of all the vegetables that need chopping and do as much chopping ahead of time. Especially garlic and onions since many of my recipes use them and they are my least favorite ingredients to chop. I save them separately in storage containers and arrange them neatly in my fridge.
• My husband and I prep all of our morning green juice ingredients and save them in storage containers. This way we can grab a container, dump it in the blender and add water and juice. Quick, easy, and healthy!
• I always have a container of cooked brown rice in the fridge since we eat it so frequently.
• I make salad dressings and stir fry sauces ahead of time, even if they are very simple and quick to make. I never buy store bought since they contain too much sugar and are generally unhealthy.
• Once every other week I make a pot of soup and tell myself there cannot be any leftovers. This forces me to eat healthier and it also saves me time and money (making soup is cheap!).
• I have a weekly menu I refer to so I don’t forget about ingredients that need to be thawed or purchased at the grocery store.
• Speaking of groceries, I like to do mine on a Tuesday or a Wednesday so I can get the freshest ingredients.

Tips For Successful Meal Planning

1. Prep your least favorite part of the meal ahead of time. If it’s chopping onion like it is for me, do it ahead so it doesn’t deter you from cooking dinner. If it’s boiling eggs, boil them ahead for the same reason.
2. Pay attention to what makes you not want to cook or what makes you say “let’s just order takeout”. Is it a specific part of cooking – chopping onions, having to cook rice, etc… – or is it simply because you are too exhausted? Say you already have cooked rice and prepped veggies in your fridge and all you had to do was cook a protein and saute some veggies, would you still avoid cooking or would the process look more appealing?
3. Keep an inventory of what’s about to go bad in your fridge and freezer. This will save you a ton of money! Make two inventory lists: one for the fridge and one for the freezer. The ingredients that are about to expire should be placed at the front of your fridge and freezer – just like grocery stores do! – so they can be used as soon as possible.
4. Try to do to keep your visits to the grocery store to a minimum. Once you have your meal plan for the week ready, make a grocery list of all the ingredients you need. This way you greatly minimize trips to the grocery store (I only need to go once or twice per week).
5. Keep your kitchen clean. This is so important! My husband hated cooking until I showed him that keeping his work area and kitchen sink clean made the world a difference. It creates less chaos around you which in turn creates less chaos in your head. It’s also very easy to keep your counters clean – as soon as you are done using a pot, plate, or bowl, wash it! This way your kitchen sink will remain empty and you won’t feel overwhelmed by the amount of cleaning left to do once you are done cooking. I learned that trick by working in professional kitchens. This is the only way restaurant kitchens can function successfully – by being as tidy as possible.

DOWNLOAD THE MEAL PLAN

Japanese Meal Plan
Pickled Plum.