Making this crockpot potato soup recipe is one of the easiest meals to make on a cold fall or winter day. Just add the ingredients to the crock pot and press start! What you will end up with is a comforting bowl of creamy potato soup filling enough to be served as a main, with your classic bread and butter combination, or as a starter or a side. Enjoy!

What Are The Best Potatoes To Use For Potato Soup?

The best type of potatoes to use for potato potages are ones that are high in starch and low in moisture. This combination allows the potatoes to absorb liquid quickly and break down easily. Russet potatoes and all-purpose potatoes are therefore the top choices for potato soups.

The Yukon Gold potato is medium starch but also another great option for making soups since it has a creamy texture and is more flavorful overall.

Can I Keep The Potato Skin On For Potato Soup?

This is my personal opinion but I would say no if you are using russet or all-purpose potatoes. Keeping the skin on will affect the texture and also give the soup a muddy color.

For other potatoes such as Yukon Gold, red potatoes, and white potatoes, the skin can be left on to give the soup a more rustic flair. But keep in mind that the texture may not be as creamy and smooth as a potato soup made with peeled potatoes.

Can I Use Frozen Potatoes Such As Hash Browns To Make Potato Soup?

Yes you can!

Swap the potatoes in this recipe with 2 pounds of frozen hash browns and cook on low for 5 to 6 hours.

Frozen diced potatoes can also be used but because I have never made it using them, I unfortunately cannot give you a correct cooking time. I’m assuming it would be a lot shorter since the potatoes would cook much faster due to their small cut.

Crock Pot Potato Soup Ingredients

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

• Olive oil: No need to use your best olive oil here since the flavor will barely be noticeable. If you don’t have any or don’t like the taste of olive oil, you may use vegetable oil, avocado oil, or grapeseed oil. They are all good options.
• Garlic: Adding a few minced cloves infuses the soup with a sweet buttery flavor that gives the soup a comforting and rustic taste.
• Leek: I prefer using leeks over onions, especially in soups, because of their mild and sweet taste. I grew up eating French food so leeks were always at the center of any hearty stew or soup recipes.
• Carrot: Carrots add a lovely golden hue to the soup along with some earthiness and sweetness.
• Potatoes: As mentioned above, russet potatoes and all-purpose potatoes are the ones I recommend using for this slow cooker potato soup. But feel free to use any type of potato you might already have in your pantry or simply love to eat (such as Yukon Gold potatoes or fingerling potatoes).
• Broth: Use low sodium chicken broth or vegetable broth if you would like to make this soup vegan.
• Salt: A pinch of salt is used to balance the sweetness of the carrots, leek, and garlic.
• Heavy cream: Adding half a cup of heavy cream gives the soup a silky texture and some heartiness. For a vegan version, please use unsweetened oat milk.

Flavor Variations

Cheesy Potato Soup

To make a cheesy crock pot potato soup, add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended. Keep stirring until the cheese melts and blends into the soup. Add extra cheese if needed, until you reach the desired consistency and flavor.

Loaded Baked Potato Soup

Add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended, and stir until the cheese has completely melted. Serve the soup in bowls and top with crispy bacon, sour cream, and a sprinkle of green onions or chopped chives. You can’t get better comfort food than a loaded baked potato soup on a cold and snowy day!

How To Make Crock Pot Potato Soup

1. Gather all of your kitchen tools and ingredients.
2. Chop all the vegetables and place them in the crock pot.
3. Add the remaining ingredients, except for the heavy cream.
4. Stir and put the lid on. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
5. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a blender and blend until smooth. You may need to do this in batches.
6. Stir in the heavy cream, season with salt and pepper if needed, and serve.

How To Thicken Potato Soup In A Slow Cooker?

To thicken a potato soup after it’s cooked, add 1 tablespoon of flour, corn flour, or potato starch, to a small bowl and stir in 3 to 4 tablespoons of the cooked soup. Add the mixture to the crock pot and keep stirring until the soup thickens.

How To Prevent Potatoes From Becoming Gummy

Cooking potatoes for too long or over blending them are the most common reasons why many of us end up with a gluey, sticky stack of cooked potatoes. When it comes to mashed potatoes, it’s always best to use a potato masher instead of a blender, since it’s easy to overdo it. Mash just long enough so that the potatoes are fluffy.

Same goes for the texture of this soup – make sure not to over blend it as this will result in a soup that’s more gooey than silky.

What To Serve With Potato Soup

This crock pot potato soup can be served as a main or a side dish.

As a main, simply serve it with a French baguette, multigrain bread, or any bread of your choice. I also like to offer a cheese and veggie plate on the side to complete the meal.

As a side dish or a starter, I would recommend serving this creamy potato soup with a salad or a sandwich. I would avoid pairing it with another hearty dish as it might be too filling or heavy.

Some of my favorite soups and sandwiches are:

Salads and Sandwiches You Might Like

Japanese Egg Sandwich (Tamago Sando)

The Best Tuna Sandwich

Detox Cleanse Salad (Vegan)

Nicoise Salad

How To Store Leftovers

To store the leftovers, transfer the soup to an airtight container and leave it in the refrigerator for up to 4 days. Even if you are planning to eat it the next day, do not leave the soup in the slow cooker since it contains dairy and bacteria might develop if it sits at room temperature.

Did you try this crock pot potato soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Crock Pot Potato Soup

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This comforting crock pot potato soup recipe is guaranteed to keep you warm and satisfied during the colder fall and winter months. Sweet, creamy, and packed with goodness, it can be served as a main or a side dish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 6-8 bowls
• Category: Crock Pot
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 leek, finely chopped, white part only
• 2 medium carrots, finely chopped
• 2 1/2 pounds potatoes such as Yukon gold or russet potatoes, peeled and chopped into bite size pieces
• 4 1/2 cups low sodium vegetable stock or chicken stock
• 1/2 teaspoon kosher salt
• 1/2 cup heavy cream or unsweetened oat milk for vegan option

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Instructions

1. Place all the ingredients, except for the heavy cream, in the crockpot and close the lid.
2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
3. Blend the soup using an immersion blender until smooth. Alternatively, you can blend the soup in batches using a blender.
4. Serve.

Notes

To store leftovers, put the soup in an airtight container and refrigerate for up to 4 days. 

Nutrition

• Serving Size: 1 bowl (serves 6)
• Calories: 224
• Sugar: 6.1g
• Sodium: 575.6mg
• Fat: 7.1g
• Saturated Fat: 2.1g
• Unsaturated Fat: 0.7g
• Trans Fat: 0.1g
• Carbohydrates: 37.6g
• Fiber: 5.4g
• Protein: 4.3g
• Cholesterol: 7.1mg

Keywords: Slow Cooker

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Crock Pot Potato Soup
Pickled Plum.

You’ll only need 5 simple ingredients to make these perfectly browned citrus chili air fryer green beans! Plus, I’ve included instructions on how to prepare both fresh and frozen green beans in an air fryer.

One of the Easiest Vegan Air Fryer Recipes

I took one forkful of these air fryer green beans and wondered why I hadn’t always been making green beans this way.

Ben took a bite and decided he’d be calling them citrus-chili green bean fries from now on. And that’s a pretty appropriate name for them.

This easy vegan green beans recipe has equal parts bright and savory flavors – with a texture similar to these umami Asian dry-fried green beans with garlic sauce.

And, whether you make them as an appetizer, snack or side dish, you’ll love how easy they are to make in your air fryer.

How Does an Air Fryer Work?

Here’s a super unscientific explanation:

• An air fryer uses a fan to circulate very hot air from a heating element around your food at a high rate of speed. Since your food is held inside a suspended cooking basket, the hot air can reach all sides of the food easily.
• The main benefit is that you get excellent browning on your food (like you might get from deep frying) while using a very small amount of cooking oil.

And an air fryer does way more than simply cooking vegetables like green beans, broccoli and (of course) french fries. You can use it to make a protein like salmon, shrimp or even chicken fingers.

Air Fryer Green Beans Ingredients

Scroll all the way down for the full recipe.

• Fresh Green Beans: You’ll want about a pound of fresh green beans for this easy recipe. The lion’s share of your prep time will be spent simply trimming the ends off the beans. Like I said: easy. And, while I firmly stand by fresh beans being the best vegetable to use – I do have instructions on how to use frozen green beans below as well.
• Olive Oil: Use the good stuff. Extra virgin olive oil is made from pure, cold pressed olives – and I think you can taste the difference in quality over the blended, more processed stuff.
• Salt and Black Pepper: I use kosher salt for cooking and finishing plates most of the time. The larger crystals make it more difficult to oversalt a dish than with the smaller salt crystals of (inferior tasting) iodized table salt. Fresh cracked black pepper is awesome – but the stuff from the shaker works in this air fryer green beans recipe super well too.
• Lemon Juice: Fresh squeezed juice is best. But I realize that the local grocery store will be peddling less than fresh lemons from time to time. Go with the plastic squeeze bottle if necessary. Two tablespoons is all you’ll need. I actually combined the lemon juice and red pepper flakes into a mixture I could easily spoon on as needed.
• Red Pepper Flakes: Use these for a hint of spice that dances around the periphery of the dish – without sending anyone stumbling for a glass of water. 1/4 teaspoon will get the job done.

How to Cook Green Beans in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Preheat your air fryer to 380°F.
3. Place your trimmed fresh green beans in a bowl and drizzle the olive oil on top. Toss well, until evenly coated. Season them with salt and pepper and toss again.
4. Brush the air fryer basket with a little olive oil (or a thin mist of cooking spray) and add your green beans.
5. Air fry for 6 minutes. Then remove the basket and toss the green beans or stir with tongs (this is especially important for even cooking if all of the green beans don’t fit in a single layer inside the basket).
6. Next, place the basket back into the air fryer and allow to cook for an additional 4 to 6 minutes – until the green beans are tender and beginning to brown.
7. Finally, transfer the cooked green beans to a serving bowl or plate. Drizzle with lemon juice, sprinkle with red pepper flakes – and add a finishing touch of salt and pepper if needed. Serve immediately.

Can I Cook Frozen Green Beans in an Air Fryer?

Short answer: yes. And although I find that this recipe works best with fresh green beans, I also realize sometimes you’ve gotta use what’s handy.

For frozen green beans, you can thaw and cook the green beans in two steps. After a bit of experimentation around the cooking time, I found the following to work well when working with frozen green beans:

1. Preheat your air fryer to 340 degrees F.
2. Place your frozen green beans inside the cooking basket and season with salt and pepper. Cook for 8 to 10 minutes to thaw and partially cook (same idea as parboiling pasta for example).
3. Next, remove the air fryer basket, drizzle the green beans with olive oil and toss with tongs until the beans are evenly coated.
4. Then place the cooking basket back into the air fryer and cook for 4 to 6 minutes – until the green beans are tender and beginning to brown.
5. Remove, plate and serve with lemon juice, red pepper flakes and a touch of salt and pepper to taste.

** A note on cooking: If you’re making huge amounts of air fryer green beans for a holiday meal or large gathering, it’s probably best to cook the green beans in multiple batches. If your air fryer basket is too full, the beans will cook unevenly.

What if I Don’t Have an Air Fryer?

No air fryer? No problem.

You can still make this simple green beans recipe using two more traditional cooking methods:

1. Broil / Roast them:
   • Set your oven to the broil setting.
   • Place your fresh green beans on a cooking tray covered with a sheet of non-stick aluminum foil or parchment paper.
   • Toss the beans in a little olive and place the tray on the highest rack closest to the flame. Broil for 3-6 minutes. The green beans are done when they’re slightly charred and wrinkled. Keep a close eye on them – they can burn quickly (and so can your parchment paper!).
2. Deep fry them:
   • Heat about 1/2 cup oil to 350°F in a deep skillet or frying pan.
   • Slowly add the green beans to the hot oil. Watch out for splatters! Fry for 2-3 minutes until the beans are wrinkled and starting to brown a bit.
   • Turn off the heat, remove the beans from the oil, and allow them to drain on paper towels.

How to Store Leftovers

Store any leftovers of this easy air fryer green beans recipe inside an airtight container in the fridge for up to 2 days.

Serve any leftovers hot or cold – your choice. Just keep in mind that the green beans will likely be a little wilted after their odyssey in tupperware. Still delicious though!

Other Delicious and Easy Air Fryer Recipes

Air Fryer Broccoli with Spicy Sauce

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Asparagus with Spicy Chili Crisp

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

Air Fryer Green Beans

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You’ll only need 5 simple ingredients to make these perfectly browned citrus chili air fryer green beans!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM

• 1 pound green beans, ends trimmed
• 1 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes

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Instructions

1. Preheat the air fryer to 380ºF.
2. Place the green beans in a bowl and drizzle the olive oil on top. Toss the beans using your fingers or tongs to coat them evenly. Season with salt and pepper and toss again.
3. Brush the air fryer basket with a little oil and add the green beans.
4. Air fry for 6 minutes and take out the basket to toss the green beans.
5. Air fry for an additional 4 to 6 minutes, until the green beans are tender.
6. Transfer the green beans to a serving bowl or plate, drizzle with lemon juice and sprinkle with red pepper flakes. Season with more salt and pepper if necessary.

Notes

Store these air fryer green beans in an airtight storage container. Refrigerate for up to 2 days.

Nutrition

• Serving Size: 1/4 pound
• Calories: 67
• Sugar: 0.2g
• Sodium: 596.9mg
• Fat: 3.7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 0.4g
• Trans Fat: 0g
• Carbohydrates: 8.5g
• Fiber: 0.1g
• Protein: 0g
• Cholesterol: 0mg

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Air Fryer Green Beans
Pickled Plum.

You can achieve crunchy, pickled perfection at home in an hour. No need to simmer a complex brine on the stovetop or wait for fermentation for days. For this Japanese pickled cabbage recipe, you only need two ingredients total. Perfect as a side dish or with a bowl of white rice!

A Quick Pickled Cabbage Recipe

This is a simple take on one of my mom’s pickle recipes. And while many Japanese pickles call for things like soy sauce, sake, miso, konbu and ginger, this pickled cabbage recipe only requires two ingredients – and five minutes of prep time total.

Japanese pickles are called tsukemono (literal translation: ‘pickled thing’). And unlike most Western pickle recipes, Japanese pickles don’t utilize a vinegar brine. Instead, you’ll rely on salt and a container to apply downward pressure during the pickling process.

Although I am usually a traditionalist when it comes to eating my mom’s pickled cabbage (i.e. a side dish of fluffy Japanese rice, a dish of soy sauce – and some strips of toasted nori), these pickles work on almost everything you’d like to add a savory crunch to.

They’re delicious on sandwiches, burgers, wraps and rice bowls. And I even used this pickled cabbage on shrimp tacos once. Verdict: yum.

Ingredients for Pickled Cabbage

Scroll all the way down for the full recipe.

• Napa Cabbage: This Chinese cabbage (called hakusai in Japan) has an oblong shape with veined leaves that are delicately textured at the tips – and smoother, thicker and crunchier closer to the stalk. It’s this multifaceted texture that makes napa cabbage the perfect vegetable to use in this quick pickle. I prefer it to red cabbage or regular cabbage, although both are decent substitutes.
• Salt: I’m using just a teaspoon of coarse sea salt for this pickled napa cabbage. The salt not only imparts a savory flavor to the cabbage, it lightly preserves it – and quickly kills off the bacteria that causes food to spoil. While you could also use kosher salt, stay away from iodized salt. Iodized salt typically causes pickles to turn prematurely dark.

And that’s it. Every time I whip up this quick pickle salted cabbage, I’m a little shocked that so few ingredients (and such little time) yields a delicious, flavor forward result.

In fact, the last time I was making this pickled cabbage, Ben was in the kitchen asking if he could grab me the pepper, a couple bay leaves, garlic or random spices that I might need. Although I could see why he might think I’d need these things, I was like, “nope. “

Consider Your Pickling Container

I’m firmly of the use-what-you’ve-got-handy mindset when it comes to doing most things in the kitchen. And although I reach for my pickle maker when I make pickled cabbage, you don’t absolutely need one. You can use a sealable food storage bag.

You see, when making a quick pickle, it’s best to eliminate as much air as possible to speed along the the napa cabbage’s reaction to the salt.

• A pickle maker has a plastic plate you can screw down so the salted cabbage leaves are bunched tightly together.
• You can easily create a similar effect using a reusable food storage bag. Simply pack the salted leaves together, roll out the air and seal it up.

However, the need to eliminate the excess air (and packing the leaves together) is why I wouldn’t recommend using something like a glass jar. Jars are great when pickling veggies in a liquid brine – but not ideal for this quick salted pickled cabbage recipe.

How to Make Pickled Cabbage

1. First, gather all of your cooking tools and ingredients.
2. Then place your rinsed and chopped cabbage into a large bowl and sprinkle the sea salt on top.
3. Next, toss and massage the leaves so they are all evenly covered with salt.
4. If you have a pickle maker: transfer the salted cabbage to a pickle maker. Close the lid and twist until the leaves are packed together tightly. Refrigerate and pickle for 1 to 3 hours
5. If you don’t have a pickle maker, a plastic food storage bag will do. Place the salted cabbage leaves into a plastic bag and remove as much air as you can. Seal the bag and place in the fridge for 1 to 3 hours.
6. Drain any excess pickling liquid that naturally accumulates and serve. Note: if you find the cabbage pickles too salty, just place the leaves in a strainer and rinse with a little water. Drain well again and serve.

How Long Does Pickled Cabbage Last?

Pickles are generally considered a preserved food. However, this pickled cabbage won’t last forever like a jar of sauerkraut might. Even so, it does have a decent shelf-life.

• You can place these pickles in a sealable jar or airtight storage container in the refrigerator for up to 10 days.

That said, they never last long at my place. We eat them pretty fast!

What to Serve With Salted Pickled Cabbage

As I mentioned, I’m a big fan of eating Japanese tsukemono with a side of white rice.

• Check out my post on how to make perfect Japanese rice in a rice cooker or on the stovetop

But this pickled cabbage would be the perfect palate cleansing side dish for any number of Japanese recipes. Here are a few reader favorites:

• Japanese Salted Salmon (Shiozake)
• Zaru Soba (Cold Soba Noodles) ざるそば
• Natto

What about you? What’s your favorite way to eat pickles? Let me know about your favorite combos in the comments!

The chrysanthemum rim plate and four petal bowl used in the images, are from Musubi Kiln.
Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.
Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Pickle Recipes

Spicy Pickled Vegetables Recipe

Pickled Cucumber and Onion Salad

Smacked Cucumber with Chili Oil

Pickled Daikon Radish (Japanese Style)

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

Salted Pickled Cabbage

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This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they’re ready to eat in an hour!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hours passive time
• Total Time: 1 hour 5 minutes
• Yield: about 1 cup
• Category: Pickles
• Method: pickling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

• 200g napa cabbage leaves, chopped bite size
• 1 teaspoon coarse sea salt

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Instructions

1. Place the chopped cabbage in a bowl and sprinkle salt on top.
2. Massage the leaves while tossing them so they are evenly covered with salt.
3. Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.
4. If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.
5. Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.

Notes

Storing pickled cabbage: Put the pickles in a jar or airtight storage container and refrigerate for up to 10 days.

Nutrition

• Serving Size: About 1/2 cup
• Calories: 10
• Sugar: 0g
• Sodium: 1102mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 1.7g
• Fiber: 0g
• Protein: 0.8g
• Cholesterol: 0mg

Keywords: otsumami, side dish

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Salted Pickled Cabbage
Pickled Plum.

Japanese sweet potatoes are a popular snack that can be found in conbini (convenience stores) and street vendors all across Japan. It’s the perfect vegan food to nibble to give you a boost of energy and keep you full until dinnertime.

What are Japanese Sweet Potatoes?

Japanese sweet potatoes, also called Japanese yams, or satsumaimo, are small to medium size potatoes with a pinkish purple exterior and a light yellow interior. These potatoes are extremely popular in Japan and are most often eaten as a snack or as a side dish, bare, without any added seasoning. Or they are used in traditional Japanese desserts as a filling, and you wouldn’t believe how creative Japanese pastry chefs can get with this tuber! The skin is easy to peel once the potatoes are roasted, and the flesh has a dense and starchy texture.

What is the Difference Between Orange Sweet Potato and Japanese Sweet Potato?

Japanese sweet potatoes taste much sweeter than orange sweet potatoes, which is why they are often used in desserts. The texture, once cooked, is more dense and chewy, like a pound cake, whereas orange sweet potatoes are more watery and tender, like a pumpkin. All sweet potatoes are loaded with nutrients and minerals and are high in dietary fiber and potassium. They are also great for the skin and promote gut health.

Okinawa Purple Sweet Potatoes

Okinawa purple sweet potatoes, or purple yams, are also sweet but not as sweet as satsuma-imo. I would say they are somewhere in between orange sweet potatoes and satsumaimo in terms of flavor and texture. They are stunning in color – a deep dark purple – and are also loaded with nutrients. They are harder to find but I have seen them in Japanese grocery stores and sometimes at Whole Foods.

Where to Buy Japanese Sweet Potatoes (Satsumaimo)

Japanese sweet potatoes are fairly easy to find. They are sold in Asian grocery stores, Japanese supermarket, and I have also seen them at Whole Foods – although I’m not sure if they sell them nationwide.

What You Will Need to Make This Recipe

• Japanese sweet potatoes
• Aluminium foil
• Baking sheet
• Oven

How to Bake Japanese Sweet Potatoes (Yaki Imo)

1. Preheat the oven to 350ºF.
2. Start by washing the sweet potatoes. Rinse them under cold water and scrub them with the abrasive side of a sponge or with a vegetable scrub brush. This is to remove the dirt so the potatoes are a beautiful pinkish purple color.
3. Poke a few holes in each potato. You just need three or four holes and they don’t have to be deep.
4. Wrap each sweet potato in foil and place them on a baking sheet.
5. Bake in the oven for about 70 minutes.
6. Take the potatoes out of the oven and test the doneness by inserting a knife or a skewer through one of them. If it slides in easily, the potatoes are done. Otherwise, put them back in the oven for an additional 10 minutes.

How to Eat Japanese Sweet Potatoes

As I previously mentioned, baked Japanese sweet potatoes (yaki imo) are delicious on their own, with no added seasoning. Simply peel the skin – it should come off easily – and enjoy them hot or cold (Japanese people like to eat them warm).

Otherwise, you can sprinkle a little cinnamon over them or pure maple syrup to add a floral element. You can also slice them up and pan fry them with a little oil, soy sauce, and sugar until they caramelized, and toss them with some sesame seeds. Making candied sweet potatoes is a classic Japanese cooking method.

If you find them too sweet, try dipping them in a little ponzu or teriyaki sauce. Or you can melt some cheese on top and sprinkle a little dry oregano and salt for a gratin-like flavor.

How to Store Japanese Sweet Potatoes

Once the potatoes are cooked they will last 3 to 5 days in the fridge. You can keep them in a storage container or ziploc bag.

Leaving them at room temperature for more than 2 hours is not recommended as bacteria can quickly start to grow.

Can I freeze Japanese Sweet Potatoes?

Yes you can!

Leave the potatoes in foil and cool them for 1 hour at room temperature. Place them in a storage bag, still wrapped in foil, and seal the bag.

Freeze for up to 3 months.

When it’s time to use them, take however many you need out of the freezer and unwrap them. Place them on a cooking sheet and bake in the oven at 350ºF for about 25 to 30 minutes. Or you can rewrap them in new foil to preserve more moisture and bake for the same amount of time.

Other Delicious Japanese Snacks

I crave Japanese snacks daily – it’s just a fact. My pantry is filled with ready to eat mochi, senbei (Japanese rice crackers), potato chips, mini chocolates, and candies from every color of the rainbow. I also alway have a few different types of Japanese ices and ice creams in my freezer. I prefer them to American brands because they are less sweet and smaller in size.

But I also love to make my own Japanese snacks as some of them are very easy to make.

Here are some Japanese snacks I love making at home:

Mitarashi Dango (みたらし団子)

How To Make Onigiri – おにぎり- (4 Easy Recipes!)

Castella Cake – カステラ

The Best Coffee Jelly (コ-ヒ- ゼリ-)

Tableware – Musubi Kiln

The bamboo basket used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.Receive 10% off your purchase when using the code CAROLINE at checkout.

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

Japanese Sweet Potatoes (Yaki Imo)

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★★★★★

5 from 1 review

Japanese sweet potatoes make the perfect vegan snack to nibble on mid afternoon to give you energy and keep you full until dinnertime.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 sweet potatoes
• Category: Side
• Method: Baking
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 4 Japanese sweet potatoes
• Aluminium foil

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Instructions

1. Preheat the oven to 350ºF.
2. Scrub each potato under water to remove dirt and pat dry with a towel.
3. Poke a few holes in each potato.
4. Wrap one sweet potato in aluminium foil and repeat the same for the remaining 3 potatoes.
5. Place the potatoes on a cooking tray and bake in the oven for 1 hour 10 minutes, or until the potatoes can easily be pierce with a knife or a skewer.

Nutrition

• Serving Size: 1 sweet potato
• Calories: 112
• Sugar: 5g
• Sodium: 72mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3.9g
• Protein: 2g
• Cholesterol: 0mg

Keywords: yaki imo, satsumaimo

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Baked Japanese Sweet Potato – The Perfect Snack
Pickled Plum.

Shiozake is homemade salted salmon. It is most famously served as Japanese breakfast – or in a bento box for lunch. With only three ingredients – and a few easy steps to follow – you’ll be eating restaurant quality Japanese food at home with minimal effort. Bonus: this Japanese salted salmon also makes the best onigiri filling!

Have you ever had Japanese breakfast?

While many Japanese breakfast foods are fairly similar to their morning counterparts in the West (like the ubiquitous fried egg, or a Japanese omelette called tamagoyaki), many foods differ greatly.

Miso soup, pickled vegetables, seaweed salad and fermented soybeans (natto) are common items served both at home – and in Japanese hotels, many of which specialize in elaborate buffet-style breakfasts.

And one of my all-time breakfast favorites is a Japanese salted salmon called shiozake.

Wait, fish for breakfast? When it’s shiozake, the answer is a resounding yes. Make this Japanese salted salmon a part of your traditional Japanese breakfast!

What is Shiozake?

Shiozake is Japanese salmon that is marinated in a combination of sake and salt – and is then quickly grilled. It is typically served for breakfast in Japan, or in a bento box lunch – or as an ingredient in onigiri or ochazuke.

Since the salmon fillets are coated in salt for a couple of days before grilling, you could almost say that the salmon is partially salt-cured – albeit cured to a lesser extent than something like smoked salmon or beef jerky.

The skin is left on the salmon fillet – and grilling or broiling on high heat renders the skin crispy and delicious.

Salmon in Japanese is sake (not to be confused with the rice wine of the same name). And shio-yaki means salt-grilled. Therefore, shiozake is sort of a mashup that loosely translates to salt-grilled salmon.

You’ll also see this Japanese salted salmon referred to as shiojake in Japan.

Japanese Salted Salmon Ingredients

Scroll all the way down for the full recipe.

• Salmon: You’ll want two 8-ounce boneless fillets. Make sure to leave the skin on the fillet. The skin will crisp up so nicely under the flame of the broiler and adds great texture to the completed dish.
• Sake: This is Japanese rice wine. Aside from tenderizing meat, sake also tends to neutralize some of the overt fishiness when used with seafood. Although the alcohol content is the same as drinking sake, most cooking sake has salt added – which allows it to be sold as a cooking ingredient rather than an alcoholic beverage. You’ll only need about a tsp for this recipe. You can find sake at many Asian grocery stores, or you can grab cooking sake here on Amazon.
• Kosher Salt: Unlike the small grains of regular table salt, kosher salt has large crystals. This renders it the perfect salt grain to use when cooking because it is tough to over-salt your food as you might with an equal amount of table salt. For example, in this recipe you’d use one-and-a-half teaspoons of kosher salt – versus a mere 3/4 teaspoon of regular table salt. Flakey sea salt would also work well in this Japanese salted salmon recipe.

How to Make Salted Salmon

1. Gather all of your cooking tools and ingredients.
2. Place the salmon in a glass container and pour the sake over the fish. Grab each salmon fillet and gently massage the cooking sake into the skin and flesh.
3. Let the fish rest for 5 minutes – then pat each fillet dry with a paper towel. You want to eliminate any excess moisture.
4. Next, sprinkle equal amounts of kosher salt (or sea salt) on all sides of the fillets. Remember to include the skin!
5. Then cover the container with a lid and place in the refrigerator for at least 12 hours – and up to 36 hours.
6. When you’re ready to cook, move one oven rack to the top so that it’s sitting directly under the broiler. Cover a rimmed baking sheet with non-stick foil and lay the salmon fillets on top.
7. Turn on the broiler and place the baking sheet on the top rack.
8. Finally, broil for 3 to 5 minutes on each side – until the skin turns slightly brown and achieves a crispy texture. Cook time will vary with each oven, so keep an eye on it!
9. Serve with cooked Japanese rice, miso soup and tsukemono (Japanese pickles).

What does shiozake taste like?

There are deep savory and assertive umami notes in this shiozake recipe. And the sharpness of the sake neutralizes some of the fishiness, making this a great starting place for someone who might not be the biggest fan of fish in general.

But aside from the delicious flavor, I find that the texture of the fish itself changes due to the hours spent salt brining in the refrigerator.

The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked.

What to serve with shiozake

Shiozake is most commonly served alongside Japanese breakfast favorites like miso soup, steamed short-grain rice and pickled vegetables.

My mother loves to eat salted salmon with grated daikon radish and a tiny bit of soy sauce and lemon juice.

And shiozake makes an excellent addition to bento boxes (the famous packed meals you find in grocery stores and konbinis across Japan).

Japanese Salted Salmon Uses

But aside from the usual suspects – shiozake can be used as a ready-made filling for onigiri (Japanese rice balls) – or as a topping for a warming, comforting bowl of ochazuke.

How do you enjoy salmon at your place? Let me know about your favorites in the comments section below!

TABLEWARE

The hibino white and gold rectangle plate used in the images is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Receive 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Japanese Recipes

Want to cook more Japanese food at home? Try one of these easy recipes.

Here are a few reader favorites:

Japanese Curry Recipe カレ-ライス

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

Blistered Shishito Peppers

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

Japanese Salted Salmon (Shiozake)

Print Recipe

★★★★★

5 from 1 review

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Passive Time: 12 hours
• Cook Time: 8 minutes
• Total Time: 12 hours 13 minutes
• Yield: 2 salmon fillets
• Category: Fish
• Method: Broiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

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Instructions

1. Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. Move one oven rack so that it sits right under the broiler. 
7. Turn the broiler on and place the baking sheet on the rack. 
8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. Serve with cooked Japanese rice, miso soup, and tsukemono.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 167
• Sugar: 0g
• Sodium: 1027.5mg
• Fat: 5.9g
• Saturated Fat: 1g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 0.1g
• Fiber: 0g
• Protein: 27.8g
• Cholesterol: 63.8mg

Keywords: breakfast salmon

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Japanese Salted Salmon (Shiozake)
Pickled Plum.

Cauliflower with crispy edges and a bright, savory Italian inspired flavor profile! This cauliflower stir fry is easy to make in your home kitchen and makes the perfect side dish. Dust with Parmesan and flat-leaf parsley for a plate that looks as good as it tastes! It’s ready in 16 minutes from start to finish.

An Italian Influenced Cauliflower Stir Fry

When I think of stir fry cauliflower, my mind immediately goes to Asian stir fries – loaded with soy sauce, chili and sesame oil. However, for this recipe, I wanted to step outside the usual and create something with the bright and savory taste of the Mediterranean.

This Italian inspired cauliflower recipe has pan fried florets that are tender-crisp, in a vivid, tangy garlic sauce – dusted with Parmesan and finished with chopped parsley. It’s delicious!

Cauliflower Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Cauliflower: For this recipe, you’ll want to slice your cauliflower into bite sized florets.
• Olive Oil: Use the good stuff. First press extra virgin olive oil is what you’ll want. Trust me, you’ll taste the difference.
• Garlic: Two cloves, finely minced, will have you sitting pretty. You’ll cook the garlic in the olive oil at the start of the recipe, which in turn perfumes the entire dish.
• Lemon Juice: This is the brightness factor that elevates the flavor – and provides a nice contrast to the more savory ingredients in this Mediterranean stir fry. Two tablespoons is all you’ll need.
• Kosher Salt: Chefs around the world rely on kosher salt in their restaurant kitchens and at home. The large, coarse salt grains enhance the flavor of foods without making them taste merely salty like with iodized table salt. Also, when you use a pinch of salt in a recipe, those larger crystals mean there is less actual salt added than with an equal sized pinch of the smaller grains. Therefore it’s harder to oversalt a dish with kosher salt. Grab kosher salt here on Amazon.
• Parsley: Use flat leaf parsley. I find the flavor more robust, fresh and verdant than Italian parsley’s curly leaves often used as a toss-away garnish at restaurants.
• Parmesan Cheese: A dusting of Parmesan is the finishing touch that delivers umami and depth to this easy vegetable recipe. If you’re making a vegan cauliflower stir fry, omit the Parmesan. Vegans might opt for a light dusting of nutritional yeast for a similar flavor.

How to Make Cauliflower Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Place your chopped cauliflower into a microwave safe container and cover with a lid. Microwave on high for 90 seconds. This step gives the florets a head start, ensuring they’ll cook properly in the skillet.
3. Get a large pan, wok or skillet going over medium heat. Add your olive oil and garlic and cook for around 1 minute – until the garlic is fragrant.
4. Next, add your cauliflower and stir fry until it starts to brown and take on a roasted golden color. This Maillard reaction should take around 5 – 7 minutes.
5. Then turn the heat off and add your kosher salt, lemon juice and parsley to the pan. Toss the cauliflower pieces until they are evenly coated.
6. Finally, transfer to a plate, sprinkle fresh Parmesan on top and serve hot.

Stir Fried Cauliflower Flavor

So what does it taste like?

The cauliflower is tender while still yielding a slight crunch. There’s a lovely roasted quality at the exterior of the florets which is heightened by the savory and umami Parmesan cheese.

The brighter elements of the lemon juice and garden fresh parsley provide the most wonderful contrasting notes, rounding out this easy Italian inspired veggie recipe with a real depth of flavor.

How to Store Your Cauliflower Stir Fry Leftovers

Leftovers can be kept in an airtight container in the fridge for up to 3 days. You can microwave any leftovers until hot and add a fresh dusting of Parmesan.

Re-heated cauliflower won’t have the crispy edges it had when it was fresh out of the pan, so this stir fry recipe is best enjoyed the day it is first prepared.

Other Cauliflower Uses

Cauliflower is such a versatile ingredient to have in your refrigerator crisper. You can make a whole roasted cauliflower – or even try this gluten free cauliflower pizza crust recipe.

Another frequent use is to make a fiber rich cauliflower rice. Pulse chopped cauliflower in your food processor until it is about the size of rice grains – and use it to make grain-free fried rice or a delicious rice bowl.

It can also be used as an ingredient in veggie fritters and tots – and in place of chicken wings with Buffalo hot sauce. Or use cauliflower instead of potatoes to make a silky garlic-mashed cauliflower for the holidays.

Other Delicious and Easy Vegetable Recipes

Whether you’re specifically looking for easy vegetarian recipes – or just need a nutritious side dish for dinner, veggies come in some pretty exciting shapes and forms.

Here are a few reader favorites:

• Chinese Eggplant With Ginger Garlic Sauce and Scallions
• Asian Broccoli Salad
• Stir Fried Bean Sprouts With Tofu and Garlic Chives
• Smashed Red Potatoes With Garlic and Chives
• Dry Fried Green Beans With Garlic Sauce

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

Cauliflower Stir Fry

Print Recipe

★★★★★

4.5 from 2 reviews

A cauliflower stir fry with a bright and savory Italian flavor profile. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 pound cauliflower, sliced into bite size pieces
• 1 1/2 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/4 teaspoon kosher salt
• 2 tablespoons flat leaf parsley
• 1/4 cup grated parmesan cheese

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Instructions

1. Place the chopped cauliflower in a microwave safe dish and cover with a lid. Microwave on high for 1 ½ minutes.
2. In a large pan over medium heat, add the oil and garlic and cook for 1 minute.
3. Add the cauliflower and stir fry for 5 to 7 minutes, until the cauliflower is slightly caramelized (golden color). 
4. Turn the heat off, add the salt, lemon juice, and parsley, and toss the cauliflower until all the pieces are evenly coated.
5. Transfer to a plate, sprinkle parmesan cheese on top and serve.

Notes

REFRIGERATING

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

Nutrition

• Serving Size: 4 ounces
• Calories: 99
• Sugar: 2.4g
• Sodium: 197.7mg
• Fat: 7g
• Saturated Fat: 1.8g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 6.9g
• Fiber: 2.4g
• Protein: 4.2g
• Cholesterol: 3.6mg

Keywords: appetizer, vegetable entree

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Italian Cauliflower Stir Fry
Pickled Plum.

Blistered shishito peppers are a Japanese gastropub favorite. Get a blistered char on these Japanese peppers and flavor them with a simple one-two punch from the pantry. The result is smoky, umami perfection. Shishitos are so easy to make in your home kitchen. They’re ready in 10 minutes from start to finish!

I could make an entire meal out of appetizers. And that’s probably why I love Japanese izakayas so much.

Izakayas are informal Japanese bars that serve food meant to compliment adult beverages. Most dishes are on the smaller side – and perfect for sharing.

These blistered shishito peppers are an izakaya mainstay – and I never pass up the opportunity to order a plate or two when I’m sipping on sake or a whisky highball.

However, you don’t have to be in a bar on the other side of the world to enjoy shishito peppers! I’ll show you how to make them at home.

What are Shishito Peppers?

Shishito peppers are small, slender East Asian peppers with a thin skin. That thin skin allows the peppers to easily achieve a blistered char on the outside, either in a hot pan or over an open flame.

These Japanese peppers are somewhat similar to their Spanish cousin: padrón peppers, which hail from Galicia. The main difference is that the padróns tend to be a bit rounder and stubbier than the long, fingerlike shishitos.

• What do Shishito Peppers Taste Like? Eaten raw, shishito peppers resemble the taste and texture of a green bell pepper. In this blistered shishito peppers recipe, the flavor is smoky and savory with a vegetal brightness around the edges.
• Are Shishito Peppers Hot? While they are overall mild, about one-in-ten of the peppers has some heat. And every once in awhile, you might take a bite that will really blow your hair back and bring a spicy tear to the eye. It’s a bit of a gamble. But don’t worry… shishito peppers tend to range anywhere from 40 – 250 units on the Scoville Scale (minus the super spicy oddball). By contrast, a jalapeño averages 5,000 on that same scale. So, generally, shishitos are pretty mild.
• Where to Buy Shishito Peppers: Luckily, these days, you can easily find shishitos at most grocery stores. I’ve found them at Whole Foods and Trader Joes almost without fail. Also, be sure to check your local farmer’s market!

Blistered Shishito Peppers Ingredients

Scroll all the way down for the full recipe.

• Shishito Peppers: To make this shishito recipe, of course, you’re going to need the namesake ingredient.  About 8 ounces (or around 1/2 lb) should have you sitting pretty. After you rinse them, pat them dry with paper towels or a clean dish cloth.
• Sesame Oil: A drizzle of nutty sesame oil introduces a toasted element to the blistered shishito peppers. We’ll add this to the shishitos at the very end – once you’ve turned the heat off, but they’re still in the hot pan. Aside from flavor, this helps with the blister. You can also use olive oil or avocado oil, but I think sesame oil adds a real depth of flavor those other cooking oils lack. Grab toasted sesame oil here on Amazon.
• Soy Sauce: Likewise, you’ll use about a teaspoon of soy sauce at the end as soon as you turn the stovetop heat off. The shoyu brings an element of savory umami – and almost caramelizes in the hot pan. In my opinion, this is non-negotiable. You need a little soy sauce!
• Salt and Pepper: A little dusting is all you need. Fresh cracked pepper is best, but you can use whatever you have handy. When it comes to the salt, I’d recommend kosher salt or flaky sea salt.

How to Cook Shishito Peppers

1. Gather all of your kitchen tools and ingredients.
2. Heat a large cast-iron skillet, pan or wok over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Btw, there’s no oil at this point. You’re cooking the peppers in a dry pan.
3. Toss the shishitos occasionally until they start to blister and get a nice bit of char on the outside skin.
4. Then turn the heat off and add a teaspoon of the sesame oil while vigorously shaking the pan. You want to make sure that all of the peppers are evenly coated with the oil.
5. Next, add your soy sauce and shake the pan again so all the peppers are coated evenly.
6. Finally, transfer the blistered shishito peppers to a serving plate and season with salt and pepper to taste. Serve hot.

Blistered Shishito Peppers Flavor

This delicious Japanese snack is savory and smoky. Obviously, the more char you get on the outside of the peppers, the more smoky the final dish will taste.

The salt balances the veggie-brashness of the peppers and nudges the soy sauce a little further forward on the palate.

The shishito peppers themselves have a verdant tang to them – and the texture resembles a very thin (and very cooked) green pepper.

You’ll eat everything except the stem.

Now, I prefer to eat these blistered shishito peppers as-is. I think the flavor is balanced and perfect.

However many people serve shishitos alongside a dipping sauce. Popular dip choices include mayo, garlic aioli – or a splash of citrus like sudachi or yuzu. Check out my step-by-step recipe for Japanese mayonnaise here.

How do you like to eat shishito peppers? Tell me about your favorites in the comments section below!

What to Serve With Blistered Shishito Peppers

Shishitos go with almost everything. But if you’re feeling ambitious, you can make your favorite izakaya dishes and create an entire meal out of small Japanese plates.

Here are some reader favorites:

The Best Okonomiyaki (お好み焼き)

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

The Best Yaki Udon – やき うどん

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

Blistered Shishito Peppers

Print Recipe

★★★★★

5 from 2 reviews

This is a quick and delicious recipe for blistered shishito peppers seasoned with a little soy sauce and sesame oil. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 8oz (1/2 pound) shishito peppers
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or liquid amino for gluten-free
• Salt and pepper, to taste

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Instructions

1. Heat a large skillet over medium high heat and add the shishito peppers.
2. Occasionally toss the peppers until they start blistering and getting charred. 
3. Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil. 
4. Add the soy sauce and repeat the same step.
5. Transfer the shishito pepper to a serving plate and season with salt and pepper. Serve.

Notes

REFRIGERATING

Blistered shishito peppers taste best fresh out of the pan, but they can be refrigerated for up to 2 days, in an airtight storage container.

Nutrition

• Serving Size: 6 to 8 shishito peppers
• Calories: 45
• Sugar: 2.9g
• Sodium: 75.6mg
• Fat: 2.5g
• Saturated Fat: 0.4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.6g
• Fiber: 1.9g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: izakaya food, side dish, vegetarian

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Blistered Shishito Peppers
Pickled Plum.

This Filipino garlic rice is infused with fragrant garlic oil and loaded with crispy garlic chips. A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice! 

In my opinion, there’s nothing more instantly appetizing than the smell of garlic cooking in oil. Those two kitchen staples are the starter ingredients to so many of the foods I love – that I have a literal Pavlovian response to the scent.

Well, this Filipino garlic rice recipe will have the garlic lovers in your house running to the kitchen to see what you’re working on. Trust me.

Vampires beware!

What is Filipino Garlic Rice?

Filipino garlic fried rice (sinangag) is long grain Jasmine rice stir fried in a simple mixture of garlic and oil.

Loaded with crispy garlic chips, it’s a traditional breakfast dish in the Philippines.

Those garlic chips not only caramelize to perfection in the cooking oil, they also infuse the oil with garlic flavor. That flavor then is then absorbed by the rice grains.

It’s the perfect kitchen alchemy, producing a ton of flavor from a short ingredients list – most of which you probably have sitting in your pantry right now!

Ingredients for Filipino Garlic Rice

Scroll all the way down for the full recipe.

• Neutral Cooking Oil: For this delicious garlic fried rice recipe, I like using grapeseed oil. But really you can use vegetable oil – or any other neutral flavored oil that’s in your pantry. However, I recommend that you steer clear of olive oil for this recipe – as it has too much flavor of its own. Pick up grapeseed oil here on Amazon.
• Garlic: 5 large cloves should have you sitting pretty. Take your whole cloves and slice your garlic into thin chips. (Note: if you prefer minced garlic, you can run your cloves through a garlic press instead. That said, I think the recipe works best with larger chips). This is the main flavor element in this simple Filipino garlic rice – and we’ll talk about exactly how to prepare the garlic chips in a sec.
• Leftover Rice: Long grain Jasmine rice is best. I recommend you use leftover rice (at least day-old cooked rice) that has been sitting in the refrigerator. We’ll talk more about why this is important a little later in the post.
• Rock Salt: You’ll want to use coarse salt in this simple dish. Kosher salt or coarse sea salt are great options.
• Scallions: Chopped green onions add a crispness and an earthy, verdant note to the rice with fried garlic.

How to Fry Garlic

We’re essentially frying garlic in oil to create a garlic oil. This oil will be so infused with garlic flavor that it will coat and permeate the rice grains so that every bite is bursting with assertive flavor.

However, the garlic flavored oil is only part of it. The second purpose of frying the garlic is to have toasted crunchy bits scattered throughout the finished fried rice.

1. To start, add your oil and thinly sliced garlic to a large skillet, pan or wok over medium low heat. You want the heat on the lower side so the garlic doesn’t overcook, and the oil has plenty of time to be completely saturated with garlicky goodness.
2. Cook for about 4-5 minutes – or until the oil becomes fragrant and the garlic turns a golden color.

A word to the wise: there’s a very fine line between perfectly golden garlic chips – and burned, acrid charcoal. Keeping the heat on the lower side of things will help you register the color change and see when it’s perfect!

How to Make Garlic Rice

1. Gather all of your kitchen tools and equipment.
2. Prepare your garlic chips and garlic oil according to the steps I outlined in the section above. It’s ready when the garlic turns a golden color the oil is fragrant.
3. Add your leftover cooked rice to the pan and gently break up any clumps using a spatula or rice paddle. Mix with the garlic and oil well – and cook for 2-3 minutes, until the rice is hot.
4. Turn the heat off, but keep everything in the pan. Top the Filipino garlic rice with your chopped scallions and coarse salt and mix well. Serve it while it’s hot!

What’s the Best Rice for Fried Rice?

Jasmine rice is my favorite rice to use for this delicious Filipino recipe. However, there’s something much more important to getting this recipe right than simply using long grain rice.

When it comes to whipping up fried rice at home, I have one hard and fast rule: I only make fried rice with leftover rice.

And that’s simply because freshly cooked rice is usually too pliant and loaded with moisture to be added to a hot pan and stir fried on the spot.

When making this Filipino fried rice, we’re introducing moisture in the form of the garlic oil. If I took rice straight from the rice cooker and tossed it into the wok, the texture would be too soft, and possibly too wet.

On the other hand, placing cooked rice in the refrigerator for a day or two dries up some of the moisture in the grains – preparing it to perfectly soak in the garlic oil and retain its perfect texture.

Storing Options

FRIDGE

Transfer the garlic rice to an airtight storage container and refrigerate for 5 to 7 days. Reheat in the microwave for 1 to 2 minutes, or in a pan with a little oil, stirring constantly, for a couple of minutes.

FREEZER

Let the rice cool to room temperature and divide it into single servings. Put each serving into a freezer friendly storage bag and freeze for 4 to 6 months.

To reheat, take the rice out of the freezer and thaw it in the fridge overnight. Reheat in a skillet over medium low heat for about 5 minutes.

What to Serve with Garlic Rice

This yummy Filipino sinangag recipe is delicious on its own. Or you could dress it up like Ben does – with a fried egg and chili oil.

While it’s a typically a breakfast staple in the Philippines – you can serve it anytime alongside a savory and sour salmon na sinigang.

It would also be a great side dish to accompany chicken tinola (tinolang manok) – or this tomatoey afritada.

What do you like to eat fried rice with? Let me hear about your favorites in the comments section below!

TABLEWARE

The pink and grey flower bowl, cutlery rest, and rabbit teacup used in the images are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Fried Rice Recipes

When it comes to easy comfort food you can whip up in your home kitchen, I usually automatically default to Asian rice recipes. And fried rice is always high on that list.

Here are a few reader favorites:

Japanese Fried Rice – Yakimeshi

Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Easy Vegan Fried Rice

Easy Shrimp Fried Rice

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

Filipino Garlic Rice

Print Recipe

★★★★★

5 from 1 review

A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 sides
• Category: Rice
• Method: Pan frying
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

• 2 tablespoons vegetable or grapeseed oil
• 5 garlic cloves, thinly sliced
• 2 cups cooked cold leftover long grain white rice, such as jasmine rice
• 1/4 teaspoon rock salt
• 2 scallions, finely chopped

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Instructions

1. Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color. 
2. Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot. 
3. Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
4. Transfer to a serving bowl and serve hot.

Notes

REFRIGERATING

Refrigerate in an airtight storage container for 5 to 7 days.

FREEZING

Let the rice cool to room temperature and pack it in individual servings using freezer friendly storage bags. Freeze for 4 to 6 months.

Reheat: Thaw the rice overnight in the fridge and reheat in a skillet over medium low heat for about 5 minutes.

Nutrition

• Serving Size: 1/2 cup
• Calories: 187
• Sugar: 0.2g
• Sodium: 106.1mg
• Fat: 7g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.1g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: fried rice, side dish

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Filipino Garlic Rice (Sinangag)
Pickled Plum.

Like it spicy? This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

What is Rayu?

Rāyu (ラー油) is Japanese chili oil. This delicious Japanese condiment is used to introduce smoky heat to things like ramen, gyoza dipping sauce, soups or even pasta.

Now, there are actually two different types of rayu.

• Traditional rayu, layu, or la-yu. This is the most common type of Japanese chili oil available. You may be familiar with the small but iconic S&B bottle on the shelves at your local Asian market.
• Taberu rayu (食べるラー油), which translates roughly into rayu meant for eating. This chunky chili oil is fortified with bits of crunchy garlic, ginger and spring onion. It can be used in the same ways as the smooth oil – or you can serve the chunky bits on top of a bowl of rice.

We’re making the latter today. However, this spicy rayu actually pulls double duty – and can be served however you prefer. More on that in a sec.

This addictive Japanese chili oil is Ben’s new favorite – and he has been adding it to (almost) everything. While he has an unusually high tolerance for spicy foods, I’d rate the spice level at about a 7 or so. It packs a punch!

Ingredients for Rayu

Scroll all the way down for the full recipe.

• Ginger and Garlic: You’ll want a finely chopped tablespoon of each for this rayu recipe. The ginger brings a zing and some heat – while garlic lends its trademark pungency to the mix. And, in my opinion – there’s nothing better than bits of crunchy garlic in chili oil!
• Scallions: Fresh green onions are herbaceous – but when they’re cooked in oil they take on an almost toasted onion quality. A must!
• Cinnamon Stick and Star Anise: While cinnamon and star anise might be something you’d typically associate with five-spice powder used in Vietnamese and Chinese cuisine, it goes so well in this Japanese chili oil, delivering yet another layer to the multifaceted flavor profile.
• Toasted Sesame Oil: This nutty and intensely toasty oil has a relatively low smoking point. So you’ll want to make sure not to scorch the oil when cooking.
• Ichimi Togarashi: This is ground red Japanese chili pepper powder. It’s a great way to add heat to this dish without being overtly volcanic. If you’re having trouble finding it at your corner shop, you can grab ichimi togarashi here on Amazon. A workable substitute would be to use gochugaru instead (a smoky Korean chili powder).
• Chinese Red Pepper Flakes: These dried chili flakes are actually hot! I like to use a tablespoon myself for this rayu recipe – but you can use a bit more (or less if you prefer things on the milder side).
• Salt: This is optional, but a pinch will go a long way toward rounding out the savory nature of this homemade chili oil.

How to Make Chili Oil

1. Gather all of your kitchen tools and ingredients.
2. Add half of the oil to a small pot, and add in the chopped ginger, garlic, scallions, the whole cinnamon stick and star anise. Turn the heat to low and let the oil simmer for 3 to 5 minutes. You should only see small bubbles at this point. Large bubbles means that the heat is too high. Seriously, keep it on low heat. Don’t scorch your homemade chili oil!
3. Turn the heat off and stir in your remaining sesame oil, ichimi togarashi and Chinese red pepper flakes.
4. Add a pinch of salt for extra flavor.
5. Let the rayu sit in the pan until it reaches room temperature. Once it has cooled, discard the cinnamon stick and the star anise pods. Transfer everything else to a glass jar.
6. When serving, you have two options:

• Chili oil only (rāyu). If you’re looking for smooth oil without crunchy bits, don’t shake the jar! Simply scoop the flavored oil from the top of the jar with a spoon. You can also strain the oil through cheesecloth or a sieve.
• Crispy chili oil (taberu rāyu). If you prefer to enjoy this chili oil recipe in all its glory with the crispy garlic, ginger and scallions, you can shake the jar prior to serving so that all the ingredients are mixed well.

How to Use Rayu

As I mentioned, this Japanese chili oil is most iconically used to round out a dish. It is the best spicy ad-in to complete a steaming bowl of tonkotsu ramen.

And it can really elevate something like a dipping sauce to new levels. Check out these easy recipes for both Japanese and Chinese dumpling sauces.

But this taberu rayu also has great crossover appeal. You could use it as a stand alone dipping sauce when eating Chinese dim sum.

Now, while rayu is typically used as a condiment, it can also technically be used as a cooking ingredient as part of a composed dish. Ben has been using it as a base for some of his late-night East-meets-West pasta inventions.

How to store Japanese Chili Oil

Rayu chili oil can be stored in a glass storage jar at room temperature for about two months. I prefer to place it in a dark, cool cupboard to keep the vibrant reddish tint from changing color due to sun exposure.

Trust me, this stuff will come in handy! You never know when you’ll need to need to make a midnight bowl of ramen or whip up some crispy, pan-fried gyoza dumplings!

Other Easy Asian Sauces

As a home chef, I find it’s always a good thing to have a few condiments and easy sauce recipes in your back pocket. Hey – if you’re like me, you like to keep it saucy too!

Here are a few reader favorites:

• Hot Sichuan Chili Oil
• Quick Homemade Gochujang (Korean Chili Paste)
• Yakisoba Sauce
• Crazy Hot Chili Garlic Sauce
• Quick and Easy Tonkatsu Sauce

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

Homemade Rayu – Japanese Chili Oil

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This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: about 3/4 cup
• Category: Condiment
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon ginger, peeled and finely chopped
• 1 tablespoon garlic, peeled and finely chopped
• 2 tablespoons finely chopped scallions
• 1 cinnamon stick
• 2 star anise
• 3/4 cup toasted sesame oil
• 2 teaspoons ichimi togarashi
• 1 tablespoon Chinese red pepper flakes
• Pinch of salt (optional)

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Instructions

1. Add the ginger, garlic, scallions, cinnamon stick, star anise, and half of the oil to a small pot. Turn the heat to low and let the oil simmer until small bubbles begin to appear, about 3 to 5 minutes. 
2. Turn the heat off and stir in the remaining sesame oil, ichimi togarashi, and Chinese red pepper flakes. 
3. Add a pinch of salt for extra flavor.
4. Leave until the oil reaches room temperature, discard the cinnamon stick and star anise, and transfer the rest to a jar. 
5. When using the flavored oil only, leave the ingredients at the bottom (do not stir) and scoop the oil from the top. Or you can strain the oil by running it through a cheesecloth or a fine sieve. When using chunky taberu rayu, stir well so everything is well mixed.

Notes

How to store the oil: Keep the oil in a dark storage area like a cupboard to prevent the color from changing. It will keep for about 2 months.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 124
• Sugar: 0.3g
• Sodium: 7.3mg
• Fat: 13.7g
• Saturated Fat: 1.9g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Carbohydrates: 0.7g
• Fiber: 0.1g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: Seasoned oil, sauce, ramen oil

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Homemade Rayu – Japanese Chili Oil
Pickled Plum.

Making stir fry veggies is an easy and tasty way to add vegetables to your diet. It also saves time in the kitchen since cooking the entire dish only takes around  20 minutes. In this post I share a delicious vegetable stir fry with garlic sauce recipe and give tips on how to make the perfect stir fry!

Knowing how to stir fry is an excellent skill to possess in the kitchen as it gives you an easy way to add an additional dish to a meal. Let’s face it – it’s much more fun and delicious to eat a variety of dishes than to only be offered one.

I grew up with a Japanese mother who often made teishoku style (Japanese set meal) dinners so it’s become a habit of mine to whip up several small dishes every time I’m in the kitchen.

Ben is always blown away when four or five dishes appear on the table, but the truth is that it doesn’t take me that long to cook them. And that’s because I stir fry a lot and know how to season stir fries so they taste very different from one to another.

This vegetable stir fry is a great example of how I cut down on time in the kitchen while still offering something flavorful and wholesome. The sauce is very simple and loaded with garlic, just like you would find at your favorite local Chinese restaurant.

Kitchen Essentials to Make Stir Fries

Here’s a quick list of basic things to keep in your kitchen and pantry so you can make stir fry any time.

Kitchen Tools

• Small bowls: When you have a few chopped ingredients and sauces that need to be added quickly, it’s best to have everything prepped in advanced so you can focus on what’s happening in your wok. Small bowls are great to have in order to keep your cooking area organized.
• Wok or a large deep skillet: I have cooked with both and personally don’t see a big difference between the two. This is obviously just my opinion but I don’t think you need to go out and buy a wok if you have a good deep skillet. This is the one I use and am very happy with.
• Spatula: A spatula is great at scooping up food and tossing it up in the air because of its wide surface. Using long chopsticks also works very well.

Ingredients

• Soy sauce: Soy sauce is at the base of many stir fry sauces and it can be used on its own to season proteins and veggies.
• Oyster sauce: The combination of soy sauce and oyster sauce is as common in stir fries as combining sake and mirin in Japanese cooking. Oyster sauce adds a pungent element that’s not overwhelming as well as a caramel-like sweetness. P.S: Lee Kum Kee makes some of the best oyster sauces.
• Mirin: Mirin is a little sweet and really good at toning down salty ingredients.
• Cornstarch: Cornstarch is used to thicken the sauce and give it that lovely velvety, gooey texture. You can also use potato starch (katakuriko) for the same result.
• Sesame oil: Sesame oil is usually added once the cooking process is done to infuse the dish with a little nuttiness and balance out the flavors.

While there are plenty of other condiments I could suggest you get to keep your stir frying time fun and exciting, those are the basic ones you will be using on a regular basis. From there you can experiment by adding spicy chili crisp, a dash of vinegar, sambal oelek, fish sauce, etc… And come up with your own special stir fry sauce.

Ingredients for Stir Fry Veggies

• Peanut oil: Peanut oil has a mild nutty flavor and a high smoke point, which makes it ideal for stir fries. You can also use a neutral oil such as vegetable or grapeseed oil.
• Garlic: Garlic is frequently used in stir fries for its pungent and sweet properties. This stir fry uses a lot but you can use less if you prefer a milder, less garlicky taste.
• Mixed vegetables: I am going very basic with veggies for this stir fry. I chose onion, carrot, and celery because you simply cannot go wrong with these usual suspects. Plus, the contrast between green and orange looks beautiful on a plate.
• Shiitake mushrooms: You could use button mushrooms for this stir fry but I find that there is nothing like shiitake mushrooms to absorb the flavor of the sauce. With shiitake mushrooms, every bite is an explosion of flavor.
• Stir fry sauce: A mixture of water, soy sauce, and salt.
• Sesame oil: The final touch, to infuse some nuttiness.

Other vegetables that are good for Stir Fries

If you happen to have all the ingredients for this recipe except for the selection of vegetables, don’t worry, you can still make it. There are other vegetables that are just as good to use in stir fries as the common ones listed above.

I recommend using a combination of two to three vegetables maximum. Using too many different ones can mess up the texture of the vegetables if the cooking time for each vegetable is different.

• Asparagus
• Baby corn
• Bamboo shoots
• Bell peppers
• Bok choy
• Broccoli
• Cabbage
• Napa cabbage
• Snow peas
• Snap peas
• Zucchini

How to Make Stir Fry Veggies

1. Gather all of your kitchen tools and ingredients.
2. Use a wok or a large deep skillet, turn the heat to high, and add the peanut oil.
3. Add the garlic and toss for 30 seconds.
4. Add the remaining vegetables and the water and cook for 3 minutes, stirring and tossing constantly.
5. Stir in the soy sauce and salt and turn the heat off.
6. Drizzle the sesame oil on top, toss to combine, and transfer the stir fry to a serving bowl or plate.
7. Serve with white or brown rice. Enjoy!

Stir Frying Tips

Here are some easy tips to follow to improve your stir fry cooking skills.

A good mise en place

As I mentioned before, it’s very important to have an organized cooking station when making a stir fry. That’s because the entire cooking process only takes a few minutes so you will be throwing ingredients in the wok one after another fairly quickly. Make sure all of your proteins and vegetables are sliced, your sauce is pre-mixed if it contains a few ingredients, and toppings such as a finishing oil, measured.

A burning hot wok

This is key to making a successful stir fry!

Your wok and oil must be really hot to flash fry the vegetables and give them that lovely crunch that’s  also a little tender. Stir frying at medium or low heat will yield vegetables that are either too crunchy, or too soft, because they will most likely need to spend a longer time in the wok.

Ingredients should be sliced bite size (including meats)

Because the cooking process is so quick (around 5 minutes), it’s better to slice your meat bitesize to allow it to cook through faster. Same goes for vegetables unless you enjoy a really big piece of raw broccoli with your rice.

Proteins first, vegetables last

Always cook your meat, seafood, or other protein, first. Once it’s cooked, transfer the protein to a plate and leave it nearby. This is done so the protein stays moist and tender. Add the vegetables to the wok and once the vegetable are cooked, return the protein to the wok. Add the sauce and finishing oil last.

What to Serve with Stir Fry Veggies

Now that you have a colorful plate of garlicky veggies, it’s time to put your meal together. You can serve this stir fry with a side of brown or white rice and:

• Japanese egg drop soup (kakitamajiru)
• Vegetable wonton soup
• Mushroom cabbage dumplings
• Vegetable egg rolls
• Chicken egg foo young
• Honey walnut shrimp

Did you like this Stir Fried Veggies with Garlic Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Stir Fry Veggies with Garlic Sauce

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This is an easy and tasty recipe for stir fry veggies tossed in garlic sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2
• Category: Side
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 2 tablespoon peanut oil
• 8 garlic cloves, minced
• 1/2 small onion, chopped
• 2 celery stalks, sliced on the bias, about 1/2-inch thick
• 1 medium carrot, sliced on the bias, about 1/2-inch thick
• 4 shiitake mushrooms, sliced into strips
• 3 tablespoons water
• 2 teaspoons soy sauce (gluten-free: use tamari sauce or liquid aminos)
• 1/2 teaspoon salt
• 1 teaspoon sesame oil

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Instructions

1. Place a wok or large deep skillet over high heat and add the peanut oil. 
2. When the oil is hot, almost smoking, add the garlic and quickly stir. Cook for 30 seconds.
3. Add the onion, celery, carrot, shiitake mushrooms, and water, and stir fry for 3 minutes, tossing and stirring constantly on high heat.
4. Add the soy sauce and salt and stir. 
5. Turn the heat off and drizzle the sesame oil on top of the vegetables. Toss and serve with rice.

Notes

Keep the leftovers in an airtight storage containers and refrigerate for up to 3 days.

Nutrition

• Serving Size: 2
• Calories: 204
• Sugar: 4.4g
• Sodium: 805.2mg
• Fat: 16.2g
• Saturated Fat: 2.7g
• Unsaturated Fat: 5.4g
• Trans Fat: 0.1g
• Carbohydrates: 13.7g
• Fiber: 3.4g
• Protein: 2.9g
• Cholesterol: 0mg

Keywords: main, dinner, vegetarian, vegan

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Stir Fry Veggies with Garlic Sauce
Pickled Plum.