THIS is the real authentic way to cook Chinese sticky rice – by cooking it the traditional way over the stove top in a wok/non stick skillet, so kindly hide away your rice cooker today, because this traditional way tastes so much better than the rice cooker method. The Chinese name for this dish is called: 生炒臘味糯米飯. 生炒 (san-chao) translates to stir frying it from scratch. Hence, THE TRADITIONAL WAY IS ALWAYS THE WAY TO GO IN TERMS OF TASTE, as it produces the perfect moisture, not too mushy, and the rice doesn’t end up way too sticky, compared to if you were to make this with a rice cooker.

The rice should be sticky, but not too sticky (giant clumps). When you bite into the rice, there should still be some form of texture – soft but not overly soft.

How to make it PERFECT:

1. Soak the glutinous rice for 3-4 hours. Don’t go past that or else the rice will turn out too soft when it’s done.
2. When the rice is in the pan coated in the oils, add a little (about 2 tbsp) of the dried shrimp stock (use chicken stock or water if you run out), stir, and cover with a lid to steam for 2-3 minutes. Repeat this process until the rice is cooked through. (I think of this as the Chinese version of risotto).
3. Be patient! I always say: “GOOD FOOD TAKES TIME”. Keep on stir frying the rice using the above step (the rice will be cooked thoroughly pretty soon).

Your Asian parents are going to be IMPRESSED.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Authentic Chinese Sticky Rice

Savoury sticky rice that's packed with flavour and simple delicious ingredients.

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

• 300 g uncooked glutinous rice
• 5 Chinese mushrooms or shiitake mushrooms
• 2 tbsp dried shrimps + 150ml water
• 100 g Chinese bacon (lap yuk)
• 2 Chinese sausages (lap cheong)
• 1 tbsp cooking oil
• 2 shallots (minced)
• 3 green onions (chopped)

Sauce

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• ½ tsp sugar

Topping

• Thin egg strips
• Chopped green onion

Instructions

Prepping

• Place the dried mushrooms in a bowl and pour hot water over them and cover with a plate to let them fully submerge and reconstitute to their full size, this should take around 45 minutes. You can also soak them overnight in cold water as well. Then, cut and discard the stems. Dice up the mushrooms.
• Soak the uncooked glutinous rice in water for 3-4 hours. Drain and set aside.
• Soak the dried shrimp in water for 30 minutes and SAVE THAT WATER FOR LATER. Then dice them.
• In a saucepan with boiling water, cook the Chinese bacon and sausage for 2 minutes, take out and rinse under running water (this step helps to remove the impurities that’s hard to remove). Then dice them both up.
• Mix all the sauce ingredients in a bowl and set aside.

Assembling

• In a heated wok or large skillet, add in the oil.
• Add in the diced Chinese bacon and sausage and cook to let the fats release from the meat.
• Then add in the Chinese mushrooms, dried shrimp, and shallots. Give it a good mix.
• Mix in the drained glutinous rice and let it coat in the oils.
• Reduce the heat to medium-low. Add a little of that reserved water from soaking the dried shrimp (about 2 tbsp), stir, and cover with a lid and let it steam for 2-3 minutes. Repeat this process for about 25-30 minutes. If you run out of stock, you can use chicken stock or water.
• Test if the rice is fully cooked, if it is, add the sauce and chopped scallions and stir fry everything together.
• Plate, and top with the toppings. Enjoy!

Last year, I posted a recipe of my favourite way to make corn – Roasted Street Style Corn. This time, I decided to add a Japanese kick to it by adding shichimi togarashi, which is Japanese 7 spice. It’s spicy, tangy sweetness of citrus, and has umami flavours due to the nori seaweed. I love using shichimi togarashi on everything, simply sprinkle it on top of dishes such as udon, ramen, or even mix it with rice! The possibilities are endless.

A mixture of Japanese and Mexican flavours. Look at that sweet juicy corn.

It’s super easy. We first spread butter on the corn and then roast it in the oven (or on the grill if you’d like). Then, we cover it in a creamy and zesty Japanese style mayo, and then top it off with shichimi togarashi and parmesan.

Look at that beautiful corn. Serve this at your next potluck or summer barbecues!

For this dish, I’m using Staub’s 10.5” x 7.5” ceramic baking dish that’s oven and broiler safe up to 572F. Perfect for cooking, and presenting on the table!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Japanese Elote (corn on the cob)

Roasted sweet and juicy corn covered in a creamy and zesty Japanese style mayo, and then topped with shichimi togarashi and parmesan.

Course Side Dish

Cuisine Fusion, Japanese, Western

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

• 4 ears fresh corn, halved (husked and cleaned)
• 4 tbsp unsalted butter (melted)
• ½ cup Kewpie mayo
• Few cracks of black pepper
• 2 tsp lime juice
• 1 tbsp finely chopped cilantro
• Shichimi Togarashi (Japanese 7 spice)
• ½ cup parmesan cheese

Instructions

• Preheat the oven to 400°F.
• Brush the melted butter evenly on each corn. Wrap in foil and bake in the oven for 35 to 40 minutes, while turning halfway through. Once it’s ready, let it cool for a bit (I usually wait until it’s a little warmer than room temperature).

  Alternatively, you can grill the corn on the BBQ.
• Meanwhile, mix the mayo, black pepper, lime juice, and cilantro in a bowl until it’s well combined. Brush on the cooked corn evenly.
• Sprinkle shichimi togarashi (Japanese 7 spice) on each corn (add more if you enjoy more of a kick).
• Spoon parmesan on each corn while shaking off the excess. Enjoy!

Since I’ve made Garlicky Herbed Rolls with Caramelized Onions + Mushrooms with these rolls before, I decided to create something new and add a little Asian twist to it. Behold: Cheesy Miso Garlic Rolls with Maple Sake Enoki Mushrooms.

The miso garlic butter is super simple. We bake a few garlic heads, and mash it it into the butter that’s combined with miso paste, chives, and parsley. I used yellow miso paste for this, but you can also use white miso.

For the enoki mushrooms, I wanted to toss it in a flavourful yet slightly sweet sauce. I love stir frying enoki mushrooms with sake and mirin, and I’ve discovered the addition of maple syrup provides the perfect touch. When you bring the sauce to a boil, it becomes glossy and thick. Toss it with the enoki mushrooms until the liquid has evaporated, or else the mushrooms will be too wet and will make the bottom of the rolls soggy (which is why another important step is to let them cool down to room temperature before placing onto the rolls).

The perfect umami packed garlic bread.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Cheesy Miso Garlic Rolls

Stuffed with maple sake enoki mushrooms and full of umami flavours, inside soft and fluffy sweet rolls brushed with miso garlic butter.

Course Sides

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 12 sliders

Author Dearnomdiary

Ingredients

Miso Garlic Butter

• 4 heads of garlic
• 2 tbsp olive oil
• 3 tbsp unsalted butter (softened)
• 1 tbsp miso paste
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped parsley

Maple Sake Enoki Mushrooms

• 300 g enoki mushrooms (roughly chopped)
• 2 garlic cloves (minced)
• 1 tbsp light soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 2 tbsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp olive oil

Assembling

• 1 package King’s Hawaiian Original Sweet Rolls (halved lengthwise)
• 1 cup shredded mozzarella cheese

Instructions

Miso Garlic Butter

• Preheat the oven to 400°F.
• Chop off the top of each head of garlic. Place in foil and drizzle the olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes. Mash the baked garlic cloves in a bowl using a fork. Set aside.
• In a bowl, mix the softened unsalted butter with the mashed garlic, and the rest of the ingredients, until it is nice and creamy. Set aside.

Maple Sake Enoki Mushrooms

• Prepare the enoki mushrooms by chopping off about 1 inch of the root section. Tear apart in small bundles. Rinse clean and drain. Roughly chop the enoki mushrooms.
• In a bowl, mix together the sauce: soy sauce, sake, mirin, maple syrup, and rice vinegar. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add in the garlic and cook for about 10 seconds. Pour in the sauce and bring it to a boil. Add in the enoki mushrooms and toss it together with the sauce for a few minutes, until the liquid has evaporated. Set aside to cool to room temperature.

Assembling

• Preheat the oven to 350°F.
• Brush the miso garlic butter over the bottom half of the rolls. Add on the shredded mozzarella cheese and top off with the maple sake enoki mushrooms. Cover with the top half of the rolls. Brush another layer of the miso garlic butter on the top. Bake in the oven for 10-15 minutes, or until the cheese has melted. Enjoy!

It’s super simple. We first make the garlicky herbed butter by baking a few heads of garlic. It’s garlic bread, and we want A LOT of real garlic flavour in there, that’s why baking garlic heads are absolutely necessary for this recipe. We then mash the baked garlic into the herbed butter. For the toppings, we caramelize the onions and mushrooms in a pan, just until the onions are slightly soft and sweet, and the mushrooms become intensely flavourful. Finally, spread the garlicky herbed butter on the store bought sweet rolls (halved lengthwise), and top with the caramelized onions, caramelized mushrooms, and A LOT of cheese. Spread another layer of the garlicky herbed butter on the rolls. Bake in the oven and pull it apart to devour. I honestly could not stop eating them.

Perfect for this holiday season, (or anytime of the year). A crowd-pleaser for sure.

Ingredients

• 4 heads of garlic
• 2 tbsp olive oil
• 3 tbsp unsalted butter (melted)
• 2 tbsp fresh sage (chopped)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 pinch chili flakes
• 2 medium yellow onions (thinly sliced)
• 1/2 tsp sugar
• A little water (to keep onions from drying out when cooking)
• 1 tbsp balsamic vinegar
• 2 tbsp salted butter 
• 1lb mixed mushrooms (roughly chopped)
• 1 tbsp fresh thyme (chopped)
• Salt & pepper to taste
• 1 package King’s Hawaiian Original Sweet Rolls (halved lengthwise)
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 400°F.
2. Chop off the top of each head of garlic. Place in foil and drizzle 1 tbsp of olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes.
3. To make the garlicky herbed butter: In a bowl, mix the melted unsalted butter with 1 tbsp sage, basil, oregano, parsley and chili flakes. Season with salt & pepper. Mash the baked garlic cloves into the butter using a fork. Mix until combined and smooth.

4. Heat the remaining olive oil in a large skillet over medium-high heat. Add in the onions and season with salt, stirring occasionally until softened. After 10 minutes, add in the sugar to help with the caramelization process. To prevent the onions from drying out when cooking, add a little water. At this point, add in the balsamic vinegar. Cook for another 5-10 minutes, or until the onions are golden and caramelized. Set aside.
5. Using the same skillet, melt the salted butter and cook the mushrooms. Season with pepper. Cook undisturbed for 5 minutes. Add in the thyme and the remaining 1 tbsp sage, stir and continue cooking until the mushrooms have caramelized (about 3-5 minutes). Set aside.

6. Preheat the oven to 350°F.
7. Brush the garlicky herbed butter over the bottom half of the rolls. add on the caramelized onions, followed by the caramelized mushrooms, and top with shredded mozzarella cheese. Cover with the top half of the rolls. Brush another layer of the garlicky herbed butter on the top. Bake in the oven for 10-15 minutes, or until the cheese has melted. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Garlicky Herbed Rolls with Caramelized Onions + Mushrooms

A garlicky herbed butter spread on soft and fluffy sweet rolls, with caramelized onions AND caramelized mushrooms. Baked in the oven until the cheese is melty.

Course Sides

Cuisine Western

Prep Time 15 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Servings 12 sliders

Author Dearnomdiary

Ingredients

• 4 heads of garlic
• 2 tbsp olive oil
• 3 tbsp unsalted butter (melted)
• 2 tbsp fresh sage (chopped)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried parsley
• Pinch of chili flakes
• 2 medium yellow onions (thinly sliced)
• ½ tsp sugar
• A little water (to keep onions from drying out when cooking)
• 1 tbsp balsamic vinegar
• 2 tbsp salted butter
• 1 lb mixed mushrooms (roughly chopped)
• 1 tbsp fresh thyme (chopped)
• Salt & Pepper to taste
• 1 package King's Hawaiian Original Sweet Rolls (halved lengthwise)
• 1 cup shredded mozzarella cheese

Instructions

• Preheat the oven to 400°F.
• Chop off the top of each head of garlic. Place in foil and drizzle 1 tbsp of olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes.
• To make the garlicky herbed butter: In a bowl, mix the melted unsalted butter with 1 tbsp sage, basil, oregano, parsley and chili flakes. Season with salt & pepper. Mash the baked garlic cloves into the butter using a fork. Mix until combined and smooth.
• Heat the remaining olive oil in a large skillet over medium-high heat. Add in the onions and season with salt, stirring occasionally until softened. After 10 minutes, add in the sugar to help with the caramelization process. To prevent the onions from drying out when cooking, add a little water. At this point, add in the balsamic vinegar. Cook for another 5-10 minutes, or until the onions are golden and caramelized. Set aside.
• Using the same skillet, melt the salted butter and cook the mushrooms. Season with pepper. Cook undisturbed for 5 minutes. Add in the thyme and the remaining 1 tbsp sage, stir and continue cooking until the mushrooms have caramelized (about 3-5 minutes). Set aside.
• Preheat the oven to 350°F.
• Brush the garlicky herbed butter over the bottom half of the rolls. add on the caramelized onions, followed by the caramelized mushrooms, and top with shredded mozzarella cheese. Cover with the top half of the rolls. Brush another layer of the garlicky herbed butter on the top. Bake in the oven for 10-15 minutes, or until the cheese has melted. Enjoy!

You know you HAVE to get this dish whenever you’re at Tam Jai in Hong Kong. You can’t just skip out on it. I know, we don’t always have the chance to fly to Hong Kong to try it, but don’t worry, I got you. They’re actually very easy to make at home, and there are three ways you can cook them: air fry/pan fry/bake. The crucial ingredients are the cumin and black sesame seeds. These wings are known for their cumin spices, and nutty flavours from the black sesame seeds.

Super easy dish with only a few steps – marinate, cook, coat with spices and black sesame seeds.

Ingredients

Seasoning:

• 12 mid-joint chicken wings
• 2 tsp cumin
• 1 tsp chicken powder
• 1 tsp garlic powder
• 1 tsp Chinese five spice powder
• 1 tsp sugar
• 1/2 tsp chili powder
• Few cracks of freshly cracked pepper
• 2 tbsp oyster sauce
• 2 tsp chinese cooking wine
• 1 tsp sesame oil

Coating:

• 1/3 cup all purpose flour
• Vegetable oil
• 2 tbsp black sesame seeds
• 1 tsp cumin
• 1/2 tsp chili powder

Instructions

Seasoning:

In a large bowl, combine together all the ingredients and cover and marinate for at least one hour in the refrigerator, or overnight for more flavour.

Coating and Frying:

1. Preheat the air fryer to 375°F.
2. Coat the marinated wings with flour, dust off the excess. Place in your air fryer basket/tray and lightly dab oil on each wing evenly with a brush. Air fry for 10 mins. Remove, and flip over the wings and dab oil on each wing evenly. Air fry for 8-10 mins, until it’s cooked through. (You can also pan fry them instead of air frying, or bake them in the oven at 400°F for 15 minutes).
3. In a clean pan over medium-low heat (don’t add any oil), pan fry the black sesame seeds, cumin, and chili powder for about 2 mins. Add in the cooked wings and combine everything together. Serve and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Crispy Bandit Chicken Wings

Crispy wings with warm spices and seasonings.

Course Side Dish

Cuisine Cantonese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Seasoning

• 12 mid-joint chicken wings
• 2 tsp cumin
• 1 tsp chicken powder
• 1 tsp garlic powder
• 1 tsp Chinese five spice powder
• 1 tsp sugar
• ½ tsp chili powder
• Few cracks of freshly cracked pepper
• 2 tbsp oyster sauce
• 2 tsp Chinese cooking wine
• 1 tsp sesame oil

Coating

• ⅓ cup all purpose flour
• Vegetable oil
• 2 tbsp black sesame seeds
• 1 tsp cumin
• ½ tsp chili powder

Instructions

Seasoning

• In a large bowl, combine together all the ingredients and cover and marinate for at least one hour in the refrigerator, or overnight for more flavour.

Coating and Frying

• Preheat the air fryer to 375°F.
• Coat the marinated wings with flour, dust off the excess. Place in your air fryer basket/tray and lightly dab oil on each wing evenly with a brush. Air fry for 10 mins. Remove, and flip over the wings and dab oil on each wing evenly. Air fry for 8-10 mins, until it’s cooked through. (You can also pan fry them instead of air frying, or bake them in the oven at 400°F for 15 minutes).
• In a clean pan over medium-low heat (don’t add any oil), pan fry the black sesame seeds, cumin, and chili powder for about 2 mins. Add in the cooked wings and combine everything together. Serve and enjoy!

When I was in elementary school, my parents took me to a food festival during one weekend. We got some grilled corn on the cob, but it wasn’t your typical corn on the cob slathered with butter. It was a Mexican street style corn, coated with Mexican crema, cotija cheese, chili powder, and cilantro. I’ve never had anything quite like it, because back then, I only tried regular corn on the cob with butter, or my grandma would put it in soups. This recipe is inspired by Elotes (Mexican street style corn), but we’re going to be using ingredients that are easily and widely accessible.

Hello levelled up corn.

Ingredients

• 2 ears fresh corn, halved (husked and cleaned)
• 2 tbsp unsalted butter (melted)
• 3-4 tbsp Kewpie mayo
• 1 tsp lime juice
• Few cracks of black pepper
• 1/2 cup parmesan cheese
• Smoked paprika

Instructions

1. Preheat the oven to 400°F.
2. Brush the melted butter evenly on each corn. Wrap in foil and bake in the oven for 35 to 40 minutes, while turning halfway through. Once it’s ready, let it cool for a bit (I usually wait until it’s a little warmer than room temperature).
Alternatively, you can grill the corn on the BBQ.

3. Meanwhile, mix the mayo, black pepper, and lime juice in a bowl until it’s well combined.  Brush on the cooked corn evenly.
4. Spoon parmesan on each corn while shaking off the excess.
5. Sprinkle smoked paprika on each corn (add more if you enjoy more of a kick). Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Roasted Street Style Corn

Hello levelled up corn.

Course Side Dish

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 2 ears fresh corn, halved (husked and cleaned)
• 2 tbsp unsalted butter (melted)
• 3-4 tbsp Kewpie mayo
• 1 tsp lime juice
• Few cracks of black pepper
• ½ cup parmesan cheese
• Smoked paprika

Instructions

• Preheat the oven to 400°F.
• Brush the melted butter evenly on each corn. Wrap in foil and bake in the oven for 35 to 40 minutes, while turning halfway through. Once it’s ready, let it cool for a bit (I usually wait until it’s a little warmer than room temperature).

  Alternatively, you can grill the corn on the BBQ.
• Meanwhile, mix the mayo, black pepper, and lime juice in a bowl until it’s well combined.  Brush on the cooked corn evenly.
• Spoon parmesan on each corn while shaking off the excess.
• Sprinkle smoked paprika on each corn (add more if you enjoy more of a kick). Enjoy!

I feel like not every dim sum restaurant nowadays has that dish anymore. I still remember it was my favourite thing to get at dim sum when I was a kid (aside from har gow (shrimp dumplings)) of course. They probably still have it at dim sum restaurants in Hong Kong, but… I rarely see this on the menu at the ones in Toronto. If you know a place that still does the original dish, let me know in the comments!

So, will it leave you speechless like how it did to me? You’ll have to try for yourself.

Ingredients

• 8 large shrimps (peeled and deveined, keep the tail on)
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1/2 tsp garlic powder
• 2 tbsp cornstarch
• 1/2 of an egg (whisked)
• 1 tbsp neutral oil, plus more for frying
• Chopped green onions (for garnish)

Sauce:

• 1 heaping tbsp condensed milk
• 1/2 tbsp thai sweet chilli sauce
• 1/2 tbsp wasabi

Instructions

1. Marinate the shrimps with salt, white pepper, garlic powder, and cornstarch and mix. Add in the egg and mix everything together again. Set aside for 10 minutes.
2. Meanwhile, mix together the sauce ingredients in a small bowl until it becomes nice and creamy. Set aside.
3. In a large pot/wok, add in the oil. Once the oil temperature has reached 175°C/350°F, deep fry the shrimps for a few minutes, just until it’s golden and the shrimps are cooked through. Remove the shrimps from the pot/wok and set aside.
4. Using a clean skillet/wok, add in 1 tbsp of neutral oil once the skillet/wok has heated. Add in the fried shrimps and the sauce, and combine everything together, coating each shrimp with the sauce. Remove and garnish with chopped green onions. Serve and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Creamy Wasabi Shrimps

Deep fried shrimps with a creamy kick.

Course Appetizer, Side Dish

Cuisine Cantonese, Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 8 large shrimps (peeled and deveined, keep the tail on)
• ¼ tsp salt
• ¼ tsp ground white pepper
• ½ tsp garlic powder
• 2 tbsp cornstarch
• ½ of an egg (whisked)
• 1 tbsp neutral oil, plus more for frying
• Chopped green onions (for garnish)

Sauce

• 1 heaping tbsp condensed milk
• ½ tbsp Thai sweet chilli sauce
• ½ tbsp wasabi

Instructions

• Marinate the shrimps with salt, white pepper, garlic powder, and cornstarch and mix. Add in the egg and mix everything together again. Set aside for 10 minutes.
• Meanwhile, mix together the sauce ingredients in a small bowl until it becomes nice and creamy. Set aside.
• In a large pot/wok, add in the oil. Once the oil temperature has reached 175°C/350°F, deep fry the shrimps for a few minutes, just until it’s golden and the shrimps are cooked through. Remove the shrimps from the pot/wok and set aside.
• Using a clean skillet/wok, add in 1 tbsp of neutral oil once the skillet/wok has heated. Add in the fried shrimps and the sauce, and combine everything together, coating each shrimp with the sauce. Remove and garnish with chopped green onions. Serve and enjoy!

The first time I tried this dish, it was at a Japanese fusion restaurant in Toronto. It was so good I could NOT stop eating. Then, I realized that you can easily make this at home too. Instead of using the traditional frying method, I decided to make good use of my air fryer (and also make this dish healthy-ish). You can still fry these in the traditional method, it’s totally up to you.

One of the key ingredients that you cannot replace is the Japanese mayo. Regular mayo doesn’t have the same taste because Japanese mayo is made with only egg yolks, and has more of a tangy and sweet taste. My favourite brand is Kewpie’s mayo.

Ingredients

Fries:

• 3 medium sized russet potatoes
• 2.5 tbsp neutral oil
• 1/2 tsp each of salt & pepper
• 1 tbsp garlic powder
• 2 tbsp okonomiyaki sauce (store bought or homemade see below)
• 2-3 tbsp Kewpie mayo
• 1 tbsp aonori
• 2 tbsp bonito flakes
• Thinly sliced green onion, for garnish

Okonomiyaki Sauce (yields 1/2 cup):

• 1/4 cup ketchup
• 3 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 1.5 tbsp honey

Instructions

Okonomiyaki Sauce:

Mix all the ingredients in a bowl until combined. Feel free to adjust to your liking.

Fries:

1. Preheat your air fryer to 400°F.
2. Peel the potatoes and chop them into sticks, or however you want your fries to be. Place in a large mixing bowl and add in the salt & pepper, garlic powder and oil. Mix it all together until you manage to get each potato stick covered with the mixture.
3. Place in the air fryer basket (I am using instant pot’s instant vortex plus air fryer oven) and air fry for 20 minutes. You can also fry this using the traditional frying method.
4. Drizzle with okonomiyaki sauce and mayo. Top with aonori, bonito flakes and sliced green onion. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Okonomiyaki Fries

A simple side dish that’s packed with flavours, inspired by the original okonomiyaki dish.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Fries

• 3 medium sized russet potatoes
• 2½ tbsp neutral oil
• ½ tsp each of salt & pepper
• 1 tbsp garlic powder
• 2 tbsp okonomiyaki sauce (store bought or homemade see below)
• 2-3 tbsp Kewpie mayo
• 1 tbsp aonori
• 2 tbsp bonito flakes
• Thinly sliced green onion (for garnish)

Okonomiyaki Sauce (yields 1/2 cup)

• ¼ cup ketchup
• 3 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 1½ tbsp honey

Instructions

Okonomiyaki Sauce

• Mix all the ingredients in a bowl until combined. Feel free to adjust to your liking.

Fries

• Preheat your air fryer to 400°F.
• Peel the potatoes and chop them into sticks, or however you want your fries to be. Place in a large mixing bowl and add in the salt & pepper, garlic powder and oil. Mix it all together until you manage to get each potato stick covered with the mixture.
• Place in the air fryer basket (I am using instant pot’s instant vortex plus air fryer oven) and air fry for 20 minutes. You can also fry this using the traditional frying method.
• Drizzle with okonomiyaki sauce and mayo. Top with aonori, bonito flakes and sliced green onion. Enjoy!

Remember my 2 ingredient bagels recipe? Well, I levelled up the game and created these – 3 Ingredient Fluffy Garlic Butter Breadsticks. Perfect for when you’re running short on time and need something to pair it with your soups and meals. And don’t come at me saying, ““tHaT’s NoT 3 iGrEdIeNtS!” Well… technically it is 3 ingredients (the dough I mean, the salt is optional but I would still recommend it).

Yes, we’re using self rising flour again. “What is self rising flour?” – you may ask. It’s basically flour but premixed with baking powder and sometimes salt. Perfect for scones, muffins, quick breads, and recipes like this!

It’s pretty simple. You make the 3 ingredient dough, divide into pieces, roll each piece into logs, twist two pieces at a time, add the coating, and bake! Regular breadsticks take hours, but this one takes less than one hour! Whenever I’m having some soup and forget to buy bread/not enough time to make bread, this is my go-to recipe.

Ingredients

Dough:

• 1/2 cup self rising flour
• 1/2 cup greek yogurt
• 3 garlic cloves (minced)
• Pinch of sea salt

To Boil:

• Boiling water
• 1 tbsp baking soda

Coating:

• 1 egg (whisked)

Topping:

• Melted garlic butter
• Sea salt

Instructions

1. Preheat the oven to 350°F.
2. Mix the dough ingredients together with a wooden spoon in a bowl.
3. Lightly flour a surface and roll the dough into a ball. Divide into 8 equal triangles with a knife. Grab each triangle and roll each of them into a long cylinder. Divide each cylinder in half (so you will have 16 long cylinders). Carefully twist 2 cylinders together to form a braid. Secure both ends.
4. Add the baking soda to the boiling water (be careful when doing this step as the baking soda may fly out everywhere). Submerge each breadstick in boiling water for 5-10 secs until it has slightly expanded (this step is optional, but it makes them larger and fluffier). Repeat for the rest. Place on a cooling rack to remove excess water.
5. Place the breadsticks on a lined baking tray and brush the egg wash over them. Bake in the oven for 20 – 25 minutes, or until they’re lightly browned.
6. To finish off: brush melted garlic butter and scatter on sea salt according to your liking. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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3 Ingredient Fluffy Garlic Butter Breadsticks

Fluffy garlic butter breadsticks using 3 ingredients.

Course Appetizer, Sides, Snack

Cuisine Western

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 breadsticks

Author Dearnomdiary

Ingredients

Dough

• ½ cup self rising flour
• ½ cup greek yogurt
• 3 garlic cloves (minced)
• Pinch of sea salt

To Boil

• Boiling water
• 1 tbsp baking soda

Coating

• 1 egg (whisked)

Topping

• Melted garlic butter
• Sea salt

Instructions

• Preheat the oven to 350°F.
• Mix the dough ingredients together with a wooden spoon in a bowl. 
• Lightly flour a surface and roll the dough into a ball. Divide into 8 triangles with a knife. Grab each triangle and roll each of them into a long cylinder. Divide each cylinder in half (so you will have 16 long cylinders). Carefully twist 2 cylinders together to form a braid. Secure both ends.
• Add the baking soda to the boiling water (be careful when doing this step as the baking soda may fly out everywhere). Submerge each breadstick in boiling water for 5-10 secs until it has slightly expanded (this step is optional, but it makes them larger and fluffier). Repeat for the rest. Place on a cooling rack to remove excess water. 
• Place the breadsticks on a lined baking tray and brush the egg wash over them. Bake in the oven for 20 – 25 minutes, or until they’re lightly browned.
• To finish off: brush melted garlic butter and scatter on sea salt according to your liking. Enjoy!