Jump To Recipe Jump To Video When you think of croquettes, most people picture the European kind: potato-based, hearty, and filling. But Japan took the idea and ran with it, creating Korokke (コロッケ), their own version introduced during the Meiji era. Among the many variations, the most luxurious is the Kani Kurīmu Korokke (カニクリームコロッケ), a creamy, rich crab filling encased in a golden panko crust. It’s crisp on the outside, silky inside, and full of seafood sweetness. I decided to make mine with a twist: serving it with either Singapore-style chili crab sauce or black pepper crab sauce. Both are bold, iconic flavors that pair beautifully with the delicate creaminess of the croquette. The chili crab version gives you sweet-spicy warmth, while the black pepper one offers a fragrant, peppery kick. Each bite feels like a meeting of Japanese comfort food and Singaporean hawker flair. If you’ve never tried making Kani Kurīmu Korokke at home, it’s easier than you think: you just need to give the filling enough time to chill and set before shaping. The rest is straightforward, and the results are incredibly rewarding. Crisp, creamy, and versatile, these croquettes can be a snack, a starter, or part of a larger meal. And if you can’t decide which sauce to try… make both. Ingredients: (Make 4) Crab: High Quality Olive Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch White Pepper, Pinch Canned Crab Meat, 80g Sake, 2 TBSP Unbleached All Purpose Flour, 30g Unsalted Butter, 30g Whole Milk, 200g Nutmeg Freshly Grated, Pinch Sauces: Unbleached All Purpose Flour + Butter, For Roux Chili Crab Sauce Homemade , 1 Recipe Black Pepper Crab Sauce Homemade , 1 Recipe Chicken Stock Homemade , 120g Dredging Station: Unbleached All Purpose Flour, 1/4 Cup Sea Salt, Pinch White Pepper, Pinch Old Bay Seasoning Homemade , 1/2 TSP Beaten Eggs, 2 Japanese Panko, 1/4 Cup To Serve: Coriander Coarsely Chopped, For Garnishing Fresh Lime Zest, 1/2 Lime Equipment: Sauce Pot Dutch Oven / Deep Fryer / Wok Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Old Bay Seasoning " page for the recipe. Please visit my " Singapore Chili Crab Burger " page for the Chili Crab Sauce recipe. Please visit my " Singapore Black Pepper Crab Recipe " page for the Black Pepper Crab Sauce recipe. Prepare the Crab Filling Heat olive oil in a skillet over medium heat. Add finely minced onion, season with salt and white pepper, and sauté until lightly caramelized. Add the crab meat and cook until heated through. Pour in the sake to deglaze the pan, stirring to lift any bits from the bottom. Set aside. Make the Cream Base In a saucepan over medium heat, melt the butter and add flour. Whisk continuously until a paste forms. Slowly add the milk while whisking to prevent lumps. Continue cooking until the mixture thickens into a smooth cream sauce. Remove from heat and fold in the crab mixture along with a pinch of grated nutmeg. Chill the Filling Spread the mixture onto a flat plate or baking sheet. Cover with cling film, pressing it directly against the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours, or until firm enough to shape. Prepare the sauces. For the Chili Crab Sauce: In a small saucepan over medium heat, melt 30g of butter. Add 30g of flour and whisk until a paste forms (this is your roux). Slowly whisk in chicken stock until smooth. Add your pre-made chili crab sauce and stir until fully combined. Continue cooking and whisking until the sauce thickens. If it becomes too thick, add more chicken stock a little at a time until you get a pourable consistency. For the Black Pepper Crab Sauce: Repeat the same roux method, but use 15g of butter and 15g of flour. Stir in your pre-made black pepper crab sauce. Adjust thickness with chicken stock as needed. Keep both sauces warm over very low heat or reheat before serving. Set Up the Dredging Station In one shallow bowl, combine flour, salt, pepper, and Old Bay seasoning. In another, beat the eggs. Place panko breadcrumbs in a third bowl. Shape and Coat the Croquettes Once the filling is firm, divide it into 4 portions and shape each into a thick log. Roll each piece in the seasoned flour, then dip in egg, then coat with panko. Place coated croquettes in the fridge to chill until ready to fry. Fry the Croquettes Heat oil in a deep fryer, Dutch oven, or wok over medium heat. Gently lower the croquettes into the hot oil and fry until golden brown, turning to ensure even color. Remove and drain on paper towels or a wire rack. Plate and Serve Spoon chili crab sauce or black pepper crab sauce onto serving plates. Place croquettes on top of the sauce. Garnish with chopped coriander and lime zest. Serve immediately while hot and crisp. Black Pepper... Or chili crab... Recipe Video:

Jump To Recipe Jump To Video Old Bay seasoning is one of those iconic spice blends that instantly brings the flavor of the American East Coast to mind. It was first created in Baltimore, Maryland in 1939 by Gustav Brunn, a German immigrant who blended a mix of herbs and spices designed to complement seafood, especially the region’s famous blue crabs. Over time, it became a pantry staple not just for seafood boils, but for seasoning fries, popcorn, fried chicken, and just about anything you want to give a savory, spiced kick. I started making my own Old Bay blend so I could tweak the balance of flavors to my liking and use freshly toasted spices for maximum aroma. It’s quick to make, lasts for months, and can be used in countless recipes, from seafood to grilled meats, even in marinades or batters. Once you try it fresh, you might never go back to store-bought. Ingredients: (Make 1/2 Cup) Black Peppercorns, 1/2 TBSP White Peppercorns, 1/2 TBSP Cloves, 1/4 TBSP Green Cardamom, 1/4 TBSP Bay Leaf, 1 Sea Salt, 2 TSP Celery Seeds, 1 TSP Sweet Paprika, 1 TSP Smoked Paprika, 1 TSP English Mustard Powder, 1/2 TSP Nutmeg Freshly Grated, 1/2 TSP Ginger Powder, 1/2 TSP Chili Flakes, 1/2 TSP Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: Toast the Whole Spices Heat a dry skillet over medium heat. Add the black peppercorns, white peppercorns, cloves, cardamom, and bay leaf. Toast for a short time, shaking the pan occasionally, until the spices smell fragrant. Be careful not to burn them. Grind the Spices Transfer the toasted spices to a spice grinder. Grind until they turn into a fine powder. Add Remaining Ingredients Add the sea salt, celery seeds, both paprikas, mustard powder, grated nutmeg, ginger powder, and chili flakes to the grinder. Blitz again briefly until the mixture is evenly blended. Store Properly Transfer the seasoning into a clean, sterilized mason jar. Seal tightly and store in a cool, dry place. For maximum freshness, keep your spices in the freezer. Recipe Video:

Jump To Recipe Jump To Video Rediscovering the joys of simplicity in the kitchen can lead to some of the most delightful culinary creations. Inspired by Jacques Pépin, a chef who masterfully blends simplicity with sophistication, he has crafted a recipe that transforms ordinary ingredients into something extraordinary. Golden-brown perfection — Jacques Pépin’s Ice Cream French Toast with a citrusy lemon zest finish. This dish starts with high-quality vanilla bean ice cream, not just for its flavor but as a nod to the importance of using the best ingredients. Unlike the common vanilla-flavored varieties, true vanilla bean ice cream offers a depth that is crucial in this minimalistic recipe. Using stale bread might seem unusual, but it's perfect for soaking up the rich, melted ice cream, turning what could be waste into a delectable treat. This method, inspired by Pépin’s approach to cooking, uses ice cream as a substitute for the traditional French toast mixture, streamlining the process without sacrificing flavor. Cooked to a crisp perfection and then served on a bed of its own melt, the toast is then sprinkled with a homemade cinnamon sugar that crisps up, adding a delightful crunch and a spark of cinnamon that dances on the palate. The final touch of fresh citrus zest cuts through the sweetness and enriches the flavors, making each bite a testament to the power of simplicity. Crispy edges, creamy center, and a touch of lemon zest for a refreshing twist. Sharing this recipe feels like sharing a little culinary secret, one that epitomizes the philosophy that sometimes, less truly is more. It’s a reminder that great cooking doesn't have to be complex to be memorable. As Pépin himself might say, it’s about understanding the ingredients and letting them shine. So, whether you’re a seasoned chef or a home cook, this dish offers a moment of culinary bliss that’s as satisfying to make as it is to eat. Try it, and let the simplicity surprise you. Ingredients: (Serve 1) High Quality Vanilla Bean Ice Cream, 2 Scoops Stale Sourdough Bread, 1 Slice Unsalted Butter, 2 TBSP Demerara Sugar, 1 TBSP Cinnamon Powder, 1 TSP Sea Salt, Punch Fresh Lemon / Lime Zest, 1/2 Lemon / Lime Equipment: Skillet Directions: Melt the ice cream in a shallow bowl. I prefer to melt mine at room temperature. You can however use a microwave. Once the ice cream has completely melted, place in the stale bread. Let the bread soak in the melted ice cream for about 3 to 5 mins on both sides. Melt butter in a skillet over medium heat. Add in the soaked bread. *Do not discard the leftover ice cream.* Cook until the bottom is browned and crisp. Flip and cook for another min. Remove from heat and place the toast onto the melted ice cream. Mix sugar, cinnamon and salt in a small bowl until well combined. Sprinkle the cinnamon sugar over the toast. Garnish with some lemon or lime zest. Serve immediately. Post from 2021... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Creamed spinach, a dish with roots that stretch back to both French and American cuisines, finds a delightful expression in this Cream Spinach Toast recipe. Traditionally, creamed spinach was popularized in the United States in the early 20th century, often appearing as a luxurious side dish in upscale restaurants. Creamy spinach, sweet onions, and melted cheese atop a perfectly toasted slice. Its origins, however, trace back further to France, known for its rich, buttery spinach preparations. This recipe takes the classic comfort and richness of creamed spinach and pairs it with the rustic charm of sourdough toast, transforming it into a meal that’s both nourishing and deeply satisfying. A hearty, golden slice loaded with rich creamed spinach goodness. This dish starts with the gentle sautéing of red onions and garlic, which are then combined with fresh baby spinach until just wilted. The spinach is then enveloped in a velvety sauce made from scratch with flour, butter, and milk—infused with a hint of nutmeg and chili flakes for a subtle warmth that complements the greens perfectly. Spread over hearty slices of toasted stale sourdough bread and finished with a drizzle of extra virgin olive oil, this dish elevates simple ingredients to a level of sophistication that’s hard to match. Crispy toast meets velvety spinach and onions in every bite. I encourage you to try making this Cream Spinach Toast at home. It’s perfect for a leisurely weekend brunch or a comforting weeknight dinner. Each component, from the creamy spinach to the crisp toast, works together to create a dish that’s not only fulfilling but also a joy to prepare. This recipe is a testament to how traditional dishes can be adapted into new classics, and it’s sure to bring a touch of elegance to your table. So grab your skillet, and let’s bring some culinary history into your kitchen today! Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP + 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Baby Spinach Spinach, A Handful Unbleached All Purpose Flour, 2 TBSP Unsalted Butter, 2 TBSP Whole Milk, 1 Cup Chili Flakes, Pinch Nutmeg Freshly Grated, Pinch Stale Sourdough Bread, 2 Slices Extra Virgin Olive Oil, For Drizzling Equipment: Skillet Sauce Pot Directions: In a skillet over medium heat, add 2 TBSP of olive oil. Once the oil is heated up, add in onion. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Add in the spinach and saute until slightly wilted. In a pot over medium heat, add flour and milk. Whisk until well combined and turns a darker shade of yellow. Add in milk and continue whisking until well combined and thickened. Next, add in the spinach mixture and stir to combine well. Remove from heat, stir in chili flakes and nutmeg. In the same skillet, toast bread with 2 TBSP of olive oil. Transfer onto serving plates and spoon the creamed spinach over the toast. Drizzle with some extra virgin olive over the top. Serve immediately. Simple yet yummilicious... 1 slice is never enough... Recipe Video:

Jump To Recipe Jump To Video Huli Huli Chicken, a classic Hawaiian dish that has charmed taste buds far beyond its tropical origins, is a true testament to the fusion of flavors that makes island cuisine so special. Originating in 1955 when Ernest Morgado of Pacific Poultry grilled his version of teriyaki chicken for a farmers' gathering, it quickly became a hit. Juicy Huli Huli chicken with sweet pineapple fresh from the grill. The name 'Huli Huli' itself comes from the Hawaiian word for "turn," aptly named for the method of cooking chicken between two grills and turning it frequently. This dish embodies the spirit of Hawaii with its rich marinade and the ritual of community and sharing that goes along with the cooking process. Perfectly grilled chicken glazed with rich Huli Huli sauce. This recipe captures the essence of traditional Huli Huli chicken while adapting it for home cooks who might not have two large grills at their disposal. By integrating a brine infused with liquid smoke to replicate the smoky outdoor grilling flavor and a homemade rub and glaze that layers complex flavors, this dish brings the aloha spirit right into your kitchen. The addition of charred pineapple not only adds a touch of sweet acidity to balance the savory, smoky flavors of the chicken but also pays homage to the tropical roots of the dish. Sweet and savory harmony of chicken and pineapple in one pan. I encourage you to try making Huli Huli Chicken at home. It’s more than just preparing a meal; it’s about bringing a piece of Hawaiian tradition into your own culinary practices, complete with the ritual of basting and turning the chicken to perfection. Whether you’re cooking for a family dinner or a casual backyard gathering, this dish is sure to impress with its vibrant flavors and juicy, succulent texture. So, grab your ingredients, fire up your griddle, and get ready to enjoy a delicious journey to the heart of Hawaii. Ingredients: (Serve 4) Chicken Brine: Water,, 1L Sea Salt, 50g Liquid Smoke Preferably Stubb's , 10g Bay Leaves, 4 Garlic Powder, 1 TBSP Skinless Boneless Chicken Breast, 2 Skinless Boneless Chicken Thigh, 2 Chicken Rub: Garlic Powder, 1 TSP Sea Salt, 1 TSP Mushroom Powder, 1 TSP Smoked Paprika, 1/2 TSP Cayenne, 1/2 TSP Onion Powder, 1/2 TSP White Pepper, 1/2 TSP Cumin, Pinch Pineapple: Pineapple, 1 Pineapple Juice, 500ml Huli Huli Glaze: Tomato Ketchup, 1/4 Cup Soy Sauce, 1/4 Cup Rice Vinegar, 1 TBSP Dark Muscovado Sugar, 2 TBSP Ginger Grated, 1/2 Inch Liquid Smoke Preferably Stubb's , 1 TBSP Equipment: Griddle / Cast Iron Skillet / Pan Sauce Pot Hand / Stand Blender Directions: Prepare the Chicken Brine. In a large mixing bowl, combine water, salt, liquid smoke, bay leaf, and garlic powder. Stir until the salt is fully dissolved. Add the chicken breasts and thighs. Ensure the chicken is fully submerged. Add more cold water if needed. Cover with cling film and refrigerate for 12 to 24 hours. Make the Chicken Rub. Mix all rub ingredients in a small bowl. Set aside. Char and Prepare the Pineapple. Place whole pineapple over an open flame or stovetop burner. Rotate until the skin is fully charred. Slice off the charred skin, top, and bottom. Reserve the skin. Slice the pineapple into discs, then quarters. Save some discs for serving. Puree the quarters until smooth using a blender or hand blender. Chill the puree in the fridge. Infuse the Pineapple Juice. In a saucepan, combine reserved charred skin with pineapple juice. Bring to a simmer and cook for 5–8 minutes. Cover, steep for 5 minutes, then strain. Strain again through a coffee filter for clarity. Set aside. Make the Huli Huli Glaze. In a pot over medium heat, combine the infused pineapple juice, 2 tbsp of pineapple puree, and the remaining glaze ingredients. Stir until sugar dissolves. Simmer until slightly thickened, then remove from heat. Cook the Chicken. Remove chicken from the brine and pat dry with paper towels. Flatten the chicken breasts to even thickness by covering in cling film and pounding with a rolling pin or skillet. Rub both thighs and breasts generously with the spice rub. Preheat a griddle or pan over medium heat and grease with sesame oil. Once hot, place chicken on the griddle. Sear until the bottom is browned, then flip. Immediately brush the top with glaze. Flip again and brush the other side. Thighs can be flipped and brushed a few times for flavor. Breasts only need two flips to avoid drying out. Once charred and fully cooked, transfer to a plate to rest. Brush one final layer of glaze on top before serving. To Serve. Plate with grilled pineapple discs and a sprinkle of chopped scallions. Enjoy as-is or slice for sandwiches, burgers, or rice bowls. Succulent... And it goes well with pineapples... Recipe Video:

Jump To Recipe Jump To Video Transforming the delightful flavors of Huli Huli chicken into a sandwich is a culinary adventure that promises not just a meal, but a vibrant escapade into Hawaiian flavors right from your kitchen. This sandwich isn’t just about stacking ingredients between bread; it’s about layering flavors that echo the essence of a luau. With each component, from the charred pineapple to the homemade Huli Huli glaze, this sandwich brings a piece of the islands to your plate in a way that’s both novel and nostalgically delicious. Stacked high with juicy chicken and fresh slaw — this Huli Huli sandwich is a flavor bomb. Starting with the base, the homemade Shokupan offers a soft, slightly sweet canvas that perfectly complements the rich, tangy glaze of the Huli Huli chicken. The charred pineapple introduces a smoky sweetness that contrasts beautifully with the savory depth of the chicken, marinated and cooked with a recipe that pays homage to traditional Hawaiian barbecue. Sweet, smoky, and tangy — Hawaiian flavors between two slices of toasted bread. The Asian slaw—crisp, tangy, and brightly seasoned with mirin, soy sauce, and a hint of sriracha—adds not just crunch but also a burst of freshness that cuts through the richness of the other components. If you’re in the mood for something that’s a total departure from your typical sandwich fare, give this Huli Huli chicken sandwich a try. It’s a culinary project that’s sure to entertain, educate, and delight your taste buds. That perfect bite — tender chicken, sweet pineapple, and crunchy slaw in harmony. Chickenlicious... Perfect for a weekend lunch or as a show-stopping centerpiece at your next gathering, this sandwich is more than food; it’s a conversation starter. So, gather your ingredients, and let’s bring some Hawaiian sunshine to your kitchen with a sandwich that’s as fun to make as it is to eat! Ingredients: (Serve 2) Asian Slaw: Cabbage Thinly Shredded, 1/2 Carrot Shredded, 1 Mirin, 2 TBSP Soy Sauce, 1 TBSP Sriracha, 1/2 TBSP Adjust To Preference Ginger Grated, 1" Garlic Grated, 1 Clove Sesame Seeds White & Black, Pinch Sea Salt, Pinch Black Pepper, Pinch Sandwich: Huli Huli Glaze Homemade , 1/2 Recipe Slurry, 1 TBSP Cornstarch + 2 TBSP Water Sesame Oil, 2 TBSP Shokupan Homemade , 4 Slices Charred Pineapple Slices Cored Homemade , 2 Huli Huli Chicken Homemade , 1/2 Recipe Equipment: Griddle / Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " Huli Huli Chicken " page for the Charred Pineapple, Huli Huli Glaze and Chicken recipe. Please visit my " How To Make Shokupan " page for the pickled onion and carrot recipe. Prepare the Asian slaw. Toss everything in a large mixing bowl until well combined. Taste and adjust for seasonings with salt, pepper or Sriracha. Chill in the fridge until ready to use. Prepare the sandwich. Transfer the huli huli glaze to a sauce pot over medium heat. Once it starts to simmer, add in the slurry. Stir to combine well and until thickened. It should coat the back of a spoon. Grease a griddle with sesame oil over medium heat. Toast the bread until lightly charred on 1 side only. Spread the huli huli sauce onto the toasted bread. Top it with pineapple slices. Followed by the huli huli chicken (thigh or breast) and Asian slaw. Finish the sandwich with another slice of toasted bread. Serve immediately. I have no words to describe how yummilicious this is... Recipe Video:

Jump To Recipe Jump To Video Hawaiian pizza, a controversial creation that divides pizza lovers around the world, was actually invented in Canada by Sam Panopoulos in 1962. The classic Hawaiian pizza pairs ham and pineapple atop a cheese pizza—a combination that Panopoulos introduced to bring a touch of exotic sweetness to the savory landscape of traditional toppings. Smoky grilled pizza layered with succulent chicken, tangy pineapple puree, spicy chilies, and gooey melted cheese. While many purists argue against fruit on pizza, others embrace the bold contrast of flavors. But what if we took the concept of Hawaiian pizza and reimagined it not just with a twist, but with a true homage to Hawaiian flavors? Enter "The Real Hawaiian" grilled pizza. This recipe transcends the usual debates by deeply rooting itself in authentic Hawaiian tastes through the use of Huli Huli chicken—a local Hawaiian favorite known for its rich, smoky-sweet flavors—and a homemade pineapple puree that goes beyond mere topping to integrate deeply with the pizza's flavor profile. Every bite bursts with sweet, spicy, and savory flavors atop a perfectly charred crust. The use of Fontina and Gouda cheeses complements the smoky chicken and sweet pineapple with a perfect melt and subtle complexity that far surpasses the standard mozzarella. I invite you to experience a true piece of culinary innovation with "The Real Hawaiian." This isn't just about adding pineapple to pizza; it's about crafting a dish that respects and celebrates the rich flavors of Hawaii. Every bite offers a burst of the islands' spirit, from the savory depth of the Huli Huli chicken to the sweet, charred pineapple that ties it all together. A hand-tossed slice loaded with toppings, ready to enjoy straight off the grill. Pineapple on pizza... So, fire up your griddle, gather your ingredients, and prepare to impress your taste buds and guests alike with a pizza that truly deserves the name "Hawaiian." It’s a culinary adventure that promises to change the way you think about pineapple on pizza forever. A vibrant grilled pizza masterpiece with bold flavors and fresh, colorful ingredients. Ingredients: (Make 2 grilled pizzas) Huli Huli Glaze Homemade , 1/2 Recipe Slurry, 1 TBSP Cornstarch + 2 TBSP Water Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Pineapple Puree Homemade , For Dolloping Fontina Diced, A Few Handful Gouda, For Grating Huli Huli Chicken Coarsely Diced Homemade , 1/2 Recipe Red Chili Deseeded Finely Sliced, 2 Scallions Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling Equipment: Griddle Sauce Pot Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " Huli Huli Chicken " page for the pineapple puree, Huli Huli Glaze and Chicken recipe. Make the Huli Huli Glaze. Pour the Huli Huli glaze into a saucepan and bring to a simmer over medium heat. Stir in the cornstarch slurry. Continue stirring until the sauce thickens and coats the back of a spoon. Remove from heat and set aside. Grill the Pizza. Roll out your pizza dough. Lightly brush a griddle with sesame oil. Use a fork to gently poke all over the dough to prevent it from puffing up. Place the dough on the hot griddle over medium heat. Press it gently with your hands to ensure full contact with the surface. Brush the top of the dough with more sesame oil. Grill until the bottom is lightly charred. Flip the dough and immediately reduce the heat to medium-low. Assemble the Pizza. Spread a layer of Huli Huli glaze over the grilled side. Add small dollops of pineapple purée. Sprinkle shredded Fontina cheese and grate some Gouda over the top. Add cooked chicken cubes evenly over the pizza. Finish Cooking. Cover the griddle to trap steam and melt the cheese. Once the cheese has melted and the bottom is lightly charred, remove the cover. Transfer the finished pizza to a serving plate. Garnish and Serve. Drizzle more Huli Huli glaze over the top. Garnish with sliced chili and chopped scallions. Finish with a drizzle of toasted sesame oil. Slice and serve immediately. Repeat for any remaining dough and toppings. Yes, if you do it properly... Recipe Video:

Jump To Recipe Jump To Video Corn dogs, a beloved American classic found everywhere from state fairs to city street corners, have a rich history that dates back to the early 20th century. Originally conceived as a way to eat hot dogs without a plate, corn dogs have evolved into a symbol of comfort food and innovation. Freshly fried corn dogs topped with ketchup, mayo, and herbs for the perfect street food snack. The cornmeal batter gives the humble hot dog a sweet, crispy exterior that is both satisfying to bite into and deliciously convenient for on-the-go snacking. My version of this timeless treat incorporates a unique twist with rye flour and caraway seeds, adding a subtle depth and complexity to the traditional flavor profile. Recently, I had the opportunity to share these delightful treats at a company event, and they were an absolute hit! There’s something special about watching friends and colleagues come together over food, especially when it’s a dish that sparks a sense of nostalgia. Encouraged by the positive feedback, I’ve decided to bring this recipe to you. Crispy on the outside, soft on the inside—this corn dog is loaded with flavor It’s not just about recreating a fair favorite; it’s about making it your own with quality ingredients and a dash of culinary creativity. Whether you’re cooking for a gathering or just looking to treat yourself, these corn dogs promise to bring a smile to anyone’s face. If you’ve never made corn dogs at home, this recipe is a great place to start. The process is simpler than you might think and offers plenty of room for customization. Serve them up with a side of mustard and sriracha for a kick of flavor, or keep it classic with some good old-fashioned ketchup. However you choose to enjoy them, making your own corn dogs is a rewarding endeavor that brings the fun of outdoor festivals right to your kitchen. So grab your skewers, fire up the stove, and get ready to dip, fry, and delight in the homemade goodness of your very own gourmet corn dogs. Golden corn dogs served hot, ready to be enjoyed with every saucy bite. Ingredients: (Make 10) Bread Flour, 80g Rye Flour, 80g Caraway Seeds, 8g Granulated Sugar, 66g Sea Salt, 7g Baking Powder, 8g Cornmeal, 25g Eggs Lightly Beaten, 80g Whole Milk, 145g Good Quality Hot Dogs, 10 Peanut / Rapeseed / Sunflower / Canola Oil, For Deep Frying Equipment: Dutch Oven Skewers Thermometer Directions: In a large mixing bowl, add bread flour, rye flour, caraway seeds, sugar, salt, baking powder and cornmeal. Mix to combine well. In another mixing bowl, add eggs and milk. *To measure eggs, whisk the eggs and measure with a weighing scale.* Stir until well combined. Fold the wet mixture into the dry mixture until fully incorporated. The batter should be thick and not runny. It is okay to have a few small lumps. Transfer the batter into a tall cylinder. Skewer the hot dogs. Add about 4 inches of oil into a dutch oven. Turn the heat up to medium-high, temperature 375 fahrenheit or 190 degree celsius. Once the oil is heated, dunk a skewered hot dog into the batter. Swirl about 1/2 portion of the corn dog in the oil for about 10 seconds, before dropping it entirely into the oil. It will float almost immediately. This is to prevent the dog from sticking at the bottom. Keep flipping for even browning. Once golden brown, remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper. Repeat the process with the remaining hot dogs. Do not crowd. Do it one by one or in batches. Serve immediately. I like to serve mine with some mustard and sriracha with a sprinkle of parsley. You can serve it however you desire. Let's devour this... 1 is never enough... Recipe Video:

Jump To Recipe Jump To Video Cucumber salad, a staple in Japanese cuisine known as "sunomono," typically features thin slices of cucumber marinated in a vinegar-based dressing. This refreshing dish often graces the table as a palate cleanser or side dish, celebrated for its crisp texture and light, invigorating flavor. The traditional Japanese version is simple, focusing on the natural freshness of the cucumber enhanced with a subtle tang of rice vinegar. Crisp cucumber slices glistening with a spicy sesame dressing. In my twist on this classic, I've infused the salad with bold flavors that nod to Chinese culinary traditions, adding homemade chili oil and a mix of sesame oils to bring warmth and depth to the dish. A refreshing cucumber salad topped with chili oil and sesame seeds. The addition of both black and white sesame seeds not only contributes a delightful crunch but also a visual contrast that makes the salad as beautiful as it is delicious. Honey and soy sauce round out the dressing, balancing the heat with sweetness and umami, transforming the simple cucumber salad into a complex and harmonious blend of flavors. Zesty cucumber salad ready to be enjoyed. I encourage you to try making this cucumber salad, whether as a vibrant start to your meal, a light accompaniment, or even as a standout dish in a casual dining setting. It’s an excellent way to introduce more vegetables into your diet while enjoying a burst of flavor that bridges two rich culinary worlds. So, slice up some cucumbers, mix up the dressing, and let your taste buds revel in the fresh, crisp textures and bold, intricate flavors of this Asian-inspired creation. Ingredients: (Serve 2) Japanese Seedless Cucumbers, 2 Large Sea Salt, 1 TSP Red Chili Deseeded Thinly Sliced, 2 Rice Vinegar, 6 TBSP Pure Honey, 1 TBSP Soy Sauce, 1 TBSP Black Sesame Seeds, 1/2 TSP White Sesame Seeds, 1/2 TSP Chili Oil Homemade , 1 TBSP Toasted Sesame Oil, 1 TBSP Directions: Please visit my " How To Make Chili Oil " page for the recipe. You can use a mandoline to thinly slice the cucumbers or you can simply use your kitchen knife. Transfer to a bowl and toss in the salt. Set it aside for 15 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. Mix until well combined. Squeeze out as much liquid as humanly can from the cucumbers. Transfer to the vinegarette and toss until well combined. Massage the cucumbers with the vinegarette. Cover and set it aside in the fridge for at least 4 hours to overnight. Serve and enjoy. An umami bomb... Simplicity is the ultimate sophistication... Recipe Video:

Jump To Recipe Jump To Video Wakame salad might just be the perfect introduction to the world of seaweed for anyone new to it. This type of seaweed, a staple in Japanese kitchens, makes frequent appearances in everything from hearty soups to delicate salads. I've always been fascinated by how something as simple as seaweed can be so rich in flavor and nutrients. Wakame is particularly great because it's packed with vitamins and minerals, supports thyroid health due to its iodine content, and adds a wonderful crunch to any dish. Freshly tossed wakame salad, full of color and crunch. My latest kitchen experiment, this wakame salad, blends traditional elements with a bit of a twist. Alongside the wakame, I’ve added agar agar strips and black fungus for extra texture, plus a kick of chili and the sweetness of carrots for color and contrast. The result is a dish that’s as beautiful as it is nutritious. The dressing—a simple mix of honey, rice vinegar, and sesame oil—ties it all together with a hint of sweetness and a lot of depth. Wakame salad plated and ready to enjoy, with a perfect balance of sweet, sour, and umami. If you're curious about trying seaweed or looking for a new way to enjoy it, this salad is a great start. It’s not just healthy; it’s also surprisingly filling and refreshingly crisp. Perfect for a light lunch or as a side dish that's sure to spark conversation at your next gathering. Why not dive into something new and give this recipe a whirl? You might just find a new favorite. A top-down view of this refreshing Japanese-inspired salad. Ingredients: (Serve 2) Agar Agar Strips, 5g Wakame, 20g Pure Honey, 1.5 TBSP Rice Vinegar, 1 TBSP Toasted Sesame Oil, 1 TSP Soy Sauce, 1.5 TBSP Black Sesame Seeds, 1/2 TBSP White Sesame Seeds, 1/2 TBSP Chili Flakes, Pinch Black Fungus Coarsely Sliced, 4 Carrots Shredded, A Small Handful Chili Deseeded Thinly Sliced, 2 Adjust To Preference Directions: Soak agar agar strips in lukewarm water and set them aside for 30 mins. Soak wakame in cold water for 5 mins. In the meantime, add the rest of the ingredients to a large mixing bowl. *If you are using dried black fungus, soak them in water for 30 mins or until they are hydrated.* Drain and rinse the agar agar strips and wakame under running water. Light squeeze them dry and transfer to the mixing bowl. Toss and mix until well combined. Cover and chill in the fridge for 4 hrs to overnight. Serve and enjoy. Crunchy, chewy and umamilicious... Recipe Video: