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Tag: snacks

Granola

Granola

Like many college students, I had a serious carb addiction. But not just any addiction, it was very specific. In the dining halls, we had multiple tables set up for cereal (this was before they had the towering plastic dispensers). And at these tables, I read more

Gimbap

Gimbap

You may have seen some of the viral Tiktoks about Trader Joe’s latest Korean offering, their seaweed rice roll. Gimbap (“gim” being seaweed, and “bap” being rice) have long been a beloved snack in Korea. And they’ve really taken the states by storm lately too. read more

Tamagoyaki Frittata

Tamagoyaki Frittata

Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the dashi and all kinds of yummy things can be added just like in the omelets you may be more familiar with. Because it can be served warm, cold, or room temperature, tamagoyaki is a versatile side dish that can be served at any meal or just enjoyed as a quick snack.

And while I love its umami rich goodness, it can be a little labor intensive for my regular meal rotation. Although the prepping of ingredients is quick and simple, the cooking technique is not. A square pan, which I’m sure you all have, is heated and oiled, and then a small amount of the egg mixture is poured into the pan. The thin egg crepe is rolled and then the process is repeated over and over again until you’ve created a thick egg omelette about the size of a brick. It’s delicious and impressive, but it’s completely hands on and requires a lot of delicate work. And thus my Tamagoyaki Frittata was born. All the flavor I love with a straightforward process that lets me enjoy it far more often. Brunch, supper, leftovers for lunch…this does it all, so let’s get into it.

ingredients tamagoyaki frittata

Making Tamagoyaki Frittata

If you’ve made any type of frittata before, the process will be very familiar. What may be new is the addition of super savory ingredients like dashi stock, mirin, and soy sauce that give it a decidedly Japanese twist. You can make my homemade dashi and use it for this, or you can use dashi powder. I like to add crabsticks and scallions too.

Have you ever had a frittata and it’s a thin and rubbery dissapointment? The trick is to use the correct number of eggs for the pan and not to overcook it. I also use a moderately hot oven, which protects the eggs a bit; eggs cook better at lower temperatures. So a good rule of thumb is to use the same number of eggs as the size of the pan. Today, I’m using an 8 inch skillet so I will be using 8 eggs. Once you pour the mixture into the pan, you might be a little scared that it will overflow, but fear not. This is the correct amount, and you will get a nice fluffy, thick Tamagoyaki Frittata that’s insta-worthy.

eggs in bowl

dashi soy frittata

Another tip, take care not to overbeat the eggs; too much air whipped into the eggs will result in a dry and spongy texture instead of the fluffy delight we’re going for.

cut crabsticks

shred crabsticks

Bake in the center of the oven until it’s puffed up and the center is set, 15-20 minutes.

Use a spatula to loosen the edges and turn it out onto a cutting board or serving plate.

The beauty of this Tamagoyaki Frittata is that it’s insanely delicious right out of the oven, or at room temperature, or cold right out of the fridge! It’s perfect for a family dinner or hosting a brunch. Serve it alongside Korean Cucumber Salad for an easy meal everyone will love.

Love eggs as much as I do? Check out my Egg Soufflé, Soy Eggs, and this awesome Soboro Beef Bowl!

 

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Tamagoyaki Frittata

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: snacks
  • Cuisine: japanese

Ingredients

Scale
  • 8 large eggs
  • 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
  • 6 crabsticks
  • 2 scallions, trimmed and minced
  • ½ teaspoon sea salt 
  • 2 teaspoons soy sauce
  • 1 Tablespoon mirin
  • 1 Tablespoon sugar
  • 2 Tablespoons neutral oil

Instructions

  1. Preheat the oven to 375 and move the shelf to the middle rack of the oven.
  2. Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
  3. Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
  4. Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
  5. Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet. 
  6. Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
  7. Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board. 
  8. Cut the frittata into 8 wedges and serve immediately.

Notes

*Tamagoyaki frittata is good warm, room temperature, or cold 

* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)

Keywords: brunch, eggs, tamagoyaki, japanese

Ube Pancakes

Ube Pancakes

Last week I showed you how to make Ube Halaya, also known as purple yam jam, and this week I’m going to share a truly magical way to use it. Breakfast, brunch, a late night snack…there’s really no time that a person would turn down 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

Daigaku Imo

Daigaku Imo

Sometimes you just want something fried. And maybe a little sweet too while you’re at it. Enter Japanese candied potatoes, known as Daigaku Imo.  These are flash fried to crispy perfection, and glazed with a sweet and tangy sauce. Daigaku Imo translates to College Potatoes. This yummy snack has long been a staple for university students in Japan as it’s inexpensive as well as delicious. Even today it is common to see Daigaku Imo vendors on college campuses and at school festivals.  Luckily we don’t have to go back to college to enjoy this addictive snack; with just a few ingredients and about 20 minutes you can be devouring this as quickly as we do in my home.

ingredients daigaku imo

Japanese Sweet Potatoes

I seek out Japanese sweet potatoes when making Daigaku Imo. They have a thin red skin and a creamy colored flesh. They are sweeter than other varieties and their higher starch content makes the interior especially fluffy. You can find them at most Asian grocers, but I also have good luck finding them at Trader Joe’s and Whole Foods.

I start by thoroughly washing the potatoes and then cutting them into bite sized wedges using the roll cut technique, which gives more surface area to evenly crisp and absorb sauce.

wedge cut daigaku imo

heating oil for daigaku imo

I fry them for 6-8 minutes, until they are soft enough to be pierced by a skewer. Then I remove the potatoes and drain them. I double fry them; the first fry cooks them through and the second one insures they will have a crispy exterior. While the potatoes are draining, I bring the oil back to 340 degrees.

double fry daigaku imo

Daigaku Imo Sauce

The real magic of Daigaku Imo lies in the sauce. Is there anything better than something that’s both sweet and salty?! First I make a quick caramel, and then a little soy sauce and mirin add complexity. Don’t be scared of making caramel, it’s really easy.

making caramel daigaku

I then let it cook for 2-3 minutes without stirring, until it’s a deep amber brown. Then I remove it from the heat and stir in the mirin and soy sauce, be careful at this point because it will bubble furiously.

syrup imo

A sprinkling of black sesame seeds adds a final traditional and beautiful touch.

Then the only thing left to do is to serve and devour your Daigaku Imo, no dorm room or tuition required!

This makes a great snack for the late night munchies. But I also like to serve them as part of a meal made from little bites of this and that; like my Japanese Fried Chicken, Kimchi Pancake, and Avocado Fries.  I can’t wait for you try these little nuggets of crispy sweet and salty perfection, let me know what you think! And don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!

 

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recipe college potatoes

Daigaku Imo

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 0 hours
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Japanese

Ingredients

Scale
  • 2 Large Japanese Sweet Potato (about 1 ¼ pounds)
  • 4 Cups neutral oil
  • 5 Tablespoons Sugar
  • 2 Tablespoons water
  • 1 Tablespoon Mirin
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted black sesame seeds
  • A pinch of coarse salt for garnish

Instructions

  1. Wash the potatoes well under running water.
  2. Cut the sweet potatoes into thin wedges by cutting on an angle and then rolling the potato after each cut. This roll cut technique allows the potato to have as much surface area as possible to cook evenly and absorb sauce.
  3. Soak the wedges in a bowl of cold water 5-10 minutes to remove excess starch. Then drain and blot dry with a dish towel or paper towels.
  4. Add the oil to a large deep skillet (I used a wok pan) and heat over medium high heat for approximately 10 minutes until the oil reaches 340 degrees. You can use a candy thermometer to check or just put one piece of potato into the oil. It should immediately sizzle.
  5. Add the potatoes carefully and deep fry for about 6-8 minutes until a skewer can easily pierce the potato.
  6. Drain the potatoes in a colander or a paper towel lined plate and reheat the oil for several minutes.
  7. Add the potatoes and fry for an additional 3 minutes until the potatoes are a deep golden brown color.
  8. Set aside while you prepare the sauce.
  9. Combine the sugar and water in a large skillet, whisking so the sugar is well mixed.
  10. Bring to a boil over high heat.
  11. Let the sugar mixture cook undisturbed (no more touching) for 2-3 minutes until it is an amber brown. 
  12. Turn the heat off and carefully add the soy sauce and mirin (it will bubble furiously), stirring with a whisk to combine.  
  13. Add the potatoes to the syrup. 
  14. Coat the potatoes in the syrup and sprinkle with the sesame seeds.
  15. Transfer to a plate and sprinkle with some coarse salt. Serve daigaku imo immediately. 

Notes

*You do not need to throw out the frying oil. Just cool it and then put it through a fine mesh if needed. Save the oil to fry other foods. You can also use less oil and use a smaller pot for frying. You will need to fry the potatoes in batches however. 

Keywords: japanese, snacks, sweet potatoes, vegan, sides, sweets