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Tag: gluten free

Makanai Noodles

Makanai Noodles

If you’ve ever worked in a restaurant before you may be familiar with family meal. In our restaurants, family meal is always served between lunch and dinner shifts so the whole staff can eat together. Ideally family meals are filling, quick to make so they read more

Bacon Wrapped Mochi

Bacon Wrapped Mochi

I feel like the words “bacon wrapped” alone should be enough to get you running into your kitchen, but these Bacon Wrapped Mochi are truly the perfect snack. Salty, sweet, and savory hit all the right notes; ready in minutes with just a handful of read more

Yakimatsu

Yakimatsu

I just recently returned from a family trip to Hungary, where the food was heavy on rich meaty dishes, but light on veggies. I found myself craving one of my meatless meals where I make an array of plant based dishes so there’s a variety of textures, colors, and flavors to make dinner exciting.  Yakimatsu is a powerful player in my arsenal of quick veggie sides. It’s ready in minutes, it’s a perfect side for any protein, and it’s made with only a handful of pantry ingredients. This speedy stir fry is tangy from the ponzu sauce while toasted sesame oil lends nutty richness, and a sprinkling of scallions adds a fresh bite.

This dish, with just regular mushrooms, has been on our menu since 1979! I know crazy. But it’s a time tested recipe that has savory flavor, likable ingredients, and a taste that doesn’t get old. It’s delicious whether you keep it simple with basic mushrooms and bottled sauce or extra special with some fancy mushrooms and homemade ponzu.

ingredients for yakimatsu

Use a Variety of Mushrooms for Yakimatsu!

This dish is all about the mushrooms. I select a variety for both visual appeal and to provide lots of different textures and flavors. Shiitakes, oysters, cremini, enoki, baby bellas, beech…they’re all good. And even good old button mushrooms all have their own distinctly different look, flavor, and texture.

beech black bean tofu

Prep for Yakimatsu

Like all stir fries, prep is key for Yakimatsu. The actual cooking time is just about 5 minutes, so everything has to be prepped and within reach. Prep your veggies and have your ponzu sauce and sesame oil close. By the way, homemade ponzu sauce is so easy to make and is amazing here, but the bottled stuff will be great too.

slicing onion

Now it’s time to prep the mushrooms. I know the prevailing wisdom is to just gently brush dirt off mushrooms rather than wash them. That’s a no from me. I thoroughly wash mushrooms because that dirt can really cling to them and I feel that brushing them can actually rub the dirt in. So instead I wash them quickly under running water and dry them thoroughly. Then I use high enough heat that I don’t worry about the dreaded mushiness.

cutting mushrooms yakimatsu

enokis

Yakimatsu Stir Fry Time!

Usual rules of stir fries apply here:

  • Get your pan good and hot before adding the oil. This means heating it for several minutes.
  • Have all your ingredients prepped and ready.
  • Use high heat and keep everything moving in the pan.

And for good measure, I let the mushrooms sit undisturbed for 1 minute before stirring. I know this goes against the rule I just mentioned but mushrooms have a ton of water. And like other extra moist ingredients (such as ground meats) you need that heat plus lack of movement to get a good sear on your food.

stir frying yakimatsu

ponzu mushrooms

Stir in the toasted sesame oil:

sesame yakimatsu

Mince the scallions to top the yakimatsu.

I like to also sprinkle some Shichimi togarashi chile on top for a little tickle of heat.

Yakimatsu makes a wonderful side to any number of dishes, and it pairs exceptionally well with these Japanese style pickles. I also like to serve it with other veggie forward plates like my fave Spinach, Air Fryer Tofu, Braised Peppers, or this Eggplant Salad.  I hope you love this earthy and tangy mushroom stir fry as much as I do. Give it a try and let me know, we love hearing from you!

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recipe yakimatsu

Yakimatsu

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
  •  1 pack enoki mushrooms (about 5 ounces)
  • ½ large onion
  • ½ cup homemade or bottled ponzu sauce
  • 3 Tablespoons vegetable oil
  • 2 teaspoons sesame oil 
  • 1 Tablespoon minced scallion for garnish
  • Shichimi togarashi chile to taste

Instructions

  1. Slice the onion thin and set aside.
  2. Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing. 
  3. Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
  4. Separate the mushrooms into small clusters. Set aside.
  5. Heat a large pan over medium heat for several minutes.
  6. Add the oil and swirl it around the pan. 
  7. Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges. 
  8. Next raise the heat to high and add the onions.
  9. Stir-fry for 1 minute, moving the food in the pan constantly.
  10. Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
  11. Add the sesame oil and toss to combine.
  12. Serve yakimatsu immediately garnished with scallions and shichimi togarashi.

Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish

Overnight Oats

Overnight Oats

How many times have you heard, “breakfast is the most important meal of the day”?  Now….how often do you actually eat breakfast? Yeah, me too. It’s just a lot to expect a person to get up and do everything they have to do to get read more

Anko (sweet red bean paste)

Anko (sweet red bean paste)

Sweetened red bean paste, or Anko, is probably one of Japan’s most recognized sweet flavors. It’s used in mochi, ice cream, and pastries. It’s even delightful just spread on toast. You can find anko in Asian markets, but it’s so much better when made from read more

Roasted Sesame Dressing

Roasted Sesame Dressing

It’s time we settled the old Hellman’s vs Miracle Whip debate once and for all; Japanese mayo is the best mayo hands down. Richer, thicker, and with more yolky goodness than its American counterparts, it is essential to this Roasted Sesame Dressing. (And this Potato Salad too!) Japanese mayo has a mild, sweet tang from rice vinegar, and its thickness makes it a perfect addition to dips (try it with Fried Chicken)  and dressings.  You can find it in the international aisle of well stocked grocery stores, or in Asian markets and online. Kewpie brand is the original but there are a bunch of knock offs that taste identical.

kewpie roasted sesame dressing

Once you have the world’s best mayo, you can make a batch of this Roasted Sesame Dressing and use it enhance everything from simple salads, coleslaw, or use it as a dip for veggies. All kidding aside though, you don’t have to go out and buy another mayonnaise. This dressing has so much flavor that using what you have in the fridge is just fine.

Making Roasted Sesame Dressing

ingredients

This roasted dressing is what I would equate to Japan’s version of Ranch dressing. It’s everywhere and every salad dressing/sauce brand has their own version. It’s creamy, deeply sesame flavored, and goes with so many more things besides salad. Like ranch, you can use it as a dip for all kinds of fried goodies, top it on some grilled veggies, or use it to baste simple roast chicken. And it has so much more flavor! Move over ranch, a new player is here.

Whipping up this dressing couldn’t be more simple. It gets its depth of flavor from freshly roasted sesame seeds, and pantry essentials like rice vinegar, soy sauce, and sesame oil.  I start by toasting the sesame seeds, even if they are already roasted. (If you can get your hands on raw unhulled sesame seeds, it’s even better.) Nothing beats the flavor and fragrance of freshly toasted seeds. This takes just a few minutes.

toast sesame green beans

mortar roasted sesame dressing

mix dressing

Roasted Sesame Dressing keeps well for a week. Just keep it in the fridge and give it a stir before you drizzle in on salads, veggies, even sandwiches.

Try this easy dressing and let me know what you think. Rate and comment on the recipe and tag us in your pics @funkyasiankitchen, we love hearing from you!

 

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recipe roasted sesame dressing

Roasted Sesame Dressing

  • Author: Funky Asian Kitchen
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: makes 1 cup 1x
  • Category: condiment
  • Cuisine: Japanese

Ingredients

Scale
  • ¼ cup toasted sesame seeds 
  • ⅓ cup japanese mayonnaise
  • 1 Tablespoon sugar
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons soy sauce*
  • 2 teaspoons toasted sesame oil
  • 1 large clove garlic finely minced

Instructions

  1. Place the sesame seeds in a small dry skillet over medium heat.
  2. Lightly toast them for 3-5 minutes until they are a golden color and fragrant.
  3. Place them in a mortar and grind them coarsely. (Alternatively, you can also place the sesame seeds in a heavy duty plastic zip top bag, squeeze out all of the air, and crush the seeds by using a rolling pin until you have the right ground texture.)
  4. Brush the sesame seeds out of the mortar and into a bowl.
  5. Add the mayonnaise, sugar, rice vinegar, soy sauce, sesame oil, and garlic. Mix well.
  6. Refrigerate until ready to use. Roasted Sesame Dressing keeps well for a week. Stir before using.

Notes

*to make this gluten free be sure to use a GF soy sauce

*use a vegan mayonnaise to make a vegan friendly version

*if you can find unhulled sesame seeds, you are such a lucky person and I envy you! Toast the sesame seeds exactly the same way but for several minutes longer until they are a medium golden color. They should be very fragrant. Turn the heat down a little if you see the sesame seeds getting too dark.

Keywords: dressing, salads, healthy, japanese, summer, sesame