asian inspired Archives

Shirred Eggs with Chili Oil

January 26, 2023 by Jeri Mobley-Arias Leave a Comment

Shirred eggs with chili oil are a rich, cheesy, spicy upgrade to traditional baked eggs and cream. Dip toasted bread into this gloriously creamy dish with a custardy yolk, topped with freshly grated parmesan cheese. Treat yourself to this easy yet decadent meal anytime; whether it’s breakfast, brunch, lunch, or dinner.

You’re craving eggs so try more egg recipes like these Dilly Deviled Eggs, TikTok Egg Boil, Hard Boiled Eggs in the Air Fryer, Kale and Mushroom Egg Bites, and the savory Jammy Egg and Za’atar Toast.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Shirred eggs are elegant comfort food. This instant egg upgrade has a beautiful presentation but the taste is out of this world! It gets better and better with each drool-worthy scoop.

Weekend mornings usually start with baked eggs drenched in this spicy and flavor-forward chili oil.

Why This Recipe Works

Easy to Prepare – Crack a couple of eggs in an oven-safe dish, top with cream and parmesan then bake, and you’ve got a deliciously satisfying protein-rich meal.
Customizable – Bored with eggs for breakfast? Not anymore! Whether you want to switch up the seasoning or add protein, or vegetables, you can make shirred eggs your way.
Sophisticated – Hosting a brunch? Wow your guests with this impressive dish made with common, inexpensive ingredients.
Choose your yolk setting. While I like my eggs over hard, David leans more on the over easy side. Both work perfectly for this dish as you can bake until desired yolk setting is reached.

What are shirred eggs?

Shirred eggs–also known as baked eggs–are freshly cracked eggs baked with cream and cheese in a flat-bottomed dish. The cream thickens the egg, which results in a custard-like consistency. This process is a French culinary technique and absurdly delicious.

Tools You’ll Need

Ingredients You Will Need for Shirred Eggs

Although customizable, traditionally, shirred eggs are made with cream, cheese, and an herb of choice (think chives!). This iteration involves making a delicious Shallot Ginger Chili Oil that pairs beautifully with just about anything.

Shallot Ginger Chili Oil

Aromatics – Finely minced shallot, garlic, and ginger.
Red Chili Flakes – Adjust the measure if you want it less spicy.
Gochugaru – A Korean chili powder, which can be found at H-Mart grocery or Asian markets.
Five-spice powder – This dynamic Asian spice blend is sweet, pungent, and a beautiful blend of spices.
Kosher salt – I use Diamond Crystal.
Star anise – Licorice-like flavor adds depth to the chili oil.
Bay leaf – Also adds a little depth.
Avocado oil – A neutral oil used to bathe the spices.

freshly cracked eggs in ramekins on a baking sheet

Shirred Eggs

Eggs – If you prefer your eggs on the runny side with set egg whites, use cold eggs because they take longer to cook. If you use room-temperature eggs, the eggs will cook faster.
Heavy cream – This adds creaminess to the dish but also prevents the egg from drying out. It forms a thin, yummy crust when baked.
Parmigiano Reggiano – Grate the cheese yourself instead of buying pre-shredded. It will melt easier, giving you the cheesy, gooey results you desire.
Kosher Salt – Add to taste.
Butter – Softened and used to thinly line the ramekin to prevent eggs from sticking to the dish.

Bread

Crusty bread – Use any toasted bread you prefer. Try my Garlic Confit Toast.

How To Make Shirred Eggs

Shirred eggs are so incredibly easy to prepare, you’ll wonder why you didn’t try them sooner.

Shallot Ginger Chili Oil

Chili oil is a staple in out home. I always have a jar in the fridge and ready to top over my rice bowls. This recipe will yield extra. See recipe card for how to care for leftovers.

Add all ingredients (except avocado oil) to a heat-proof bowl.
Then heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don’t have a thermometer, you’ll want to achieve a noticeably thin, shimmery oil.
Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
Once the sizzling stops, carefully stir the mixture. Leave the oil to cool while you prepare the eggs.

Shirred Eggs

Preheat oven to 375°F and place an oven rack on the middle setting.
Butter the four ramekins using 1½ teaspoons of butter.
Crack two eggs into each ramekin. Then gently nudge the yolks toward the center of the ramekin. Pour 1 tablespoon of heavy cream into each ramekin. Season with kosher salt, then top each with 2 teaspoons of freshly grated parmesan.
Place the ramekins on a baking sheet. Bake for 12-15 minutes or until the desired doneness is reached, checking at the 11-minute mark.
Remove from the oven and leave to cool and settle for 3 minutes. Finally, top with the desired amount of chili oil and serve with toasted, crusty bread. Enjoy!

Tips and Tricks

Place the ramekins on one baking sheet for easy handling.
Use cold eggs. As room temperature eggs will cook faster than the 12-15 minutes range.
Don’t bake the eggs past the temperature of 375°F. Baking eggs at a high temperature causes them to cook faster and increases the possibility of overcooking.
Keep an eye on the oven. Cooking times may vary based on your oven so if this is your first time making shirred eggs, pay attention. After the first time, they’ll always be cooked to perfection!
Don’t have ramekins? Use a muffin tin instead and fill each space with one egg. This will also reduce the cooking time by about three minutes.

Shirred Eggs Variations

Protein. To make this an even more satisfying meal, add diced ham, bacon bits, smoked salmon, or crumbled sausage.
Cheese. Instead of parmesan, you can add gruyere or swiss.
Veggies. Balance this meal a bit more by adding spinach, tomatoes, asparagus, artichoke, or mushrooms.
Herbs. For a fresh pop of flavor, add chives or tarragon.

Frequently Asked Questions

Why is it called shirred eggs?

The traditional dish used to prepare these eggs are called a shirrer, hence the name.

What is the difference between shirred eggs and scrambled eggs?

Shirred eggs are cracked into a small oven-safe dish with milk and cheese and then baked. Whereas scrambled eggs are stirred and cooked in a hot skillet on the stove. Scrambled eggs may or may not contain milk.

What can I serve with shirred eggs?

Toasted bread is my vessel of choice or serve shirred eggs with a side of fruit, salad, or potatoes.

How can I store leftovers?

Shirred eggs are best eaten immediately but if you have leftovers, store them in the fridge for up to 24 hours. Then reheat it in 30-second intervals in the microwave or enjoy it cold.

Looking for More Brunch Recipes

Loving this Recipe?

There’s a reason this Shirred Eggs with Chili Oil recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Shirred Eggs with Chili Oil

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Author Jeri Mobley-Arias

Course Breakfast

Cuisine Asian, French

Ingredients

Shallot Ginger Chili Oil

1 tablespoon shallot, finely minced
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 teaspoon red chili flakes, use ½ teaspoon if you want it less spicy
2 tablespoons gochugaru
¾ teaspoon five-spice powder
¾ teaspoon kosher salt, Diamond Crystal
1 whole star anise
1 bay leaf
½ cup plus 2 tablespoons avocado oil

Shirred Eggs

8 large eggs, cold
4 tablespoons heavy cream
8 teaspoons parmigiano reggiano, freshly grated
kosher salt, to toaste, Diamond Crystal
1½ teaspoons butter, softened

Bread

crusty bread, toasted

Instructions

Shallot Ginger Chili Oil

Add all ingredients (except avocado oil) to a heat-proof bowl.
Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
Once the sizzling stops, carefully stir the mixture. Leave the oil to cool while you prepare the eggs.

Shirred Eggs

Preheat oven to 375°F and place an oven rack on the middle setting.
Butter the four ramekins using 1½ teaspoons of butter.
Crack two eggs into each ramekin. Gently nudge the yolks towards the center of the ramekin. Pour 1 tablespoon of heavy cream into each ramekin. Season with kosher salt, then top each with 2 teaspoons of freshly grated parmesan.
Place the ramekins on a baking sheet. Bake for 12-15 minutes or until desired doneness is reached, checking at the 11-minute mark.
Remove from the oven and leave to cool and settle for 3 minutes. Top with desired amount of chili oil and serve with toasted, crusty bread. Enjoy!

NOTES

Leftover Chili Oil – Store leftover chili oil in a sterilized jar in the refrigerator for up to 3 weeks.

Keywords best shirred eggs, how to make shirred eggs, shirred eggs, shirred eggs definition, shirred eggs recipe, shirred eggs variations, what is the cooking method in making shirred eggs

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Yuzu Salmon Onigiri

January 24, 2023 by Jeri Mobley-Arias 4 Comments

Salmon onigiri are fluffy Japanese rice balls filled with creamy yuzu mayo seasoned salmon, dipped in furikake for a crispy, salty, savory finish. This pocket-sized delicacy is packed with rich umami flavor. Serve it as an appetizer, snack, or lunch on the go!

For more salmon and rice recipes try Gochujang Salmon with Pandan Rice, Miso Glazed Salmon, and Coconut Curry Salmon next.

Homemade salmon onigiri is a popular flavor for this Japanese dish. There are so many ways to present and flavor salmon onigiri but I absolutely love pairing it with the tart, sour, yuzu fruit. I whip up a creamy citrusy yuzu mayonnaise and mix it with tender, flaky broiled salty salmon.

Why This Salmon Onigiri Recipe Works

Perfect On-the-Go Meal – This convenient handheld lunch can be packed up and brought with you. It’s a cute, tasty, departure from your standard sandwich. Pack it for lunch at work, picnics, or travel.
Great Way to Use Leftover Salmon – This recipe is made using fresh salmon but if you’ve ever had leftovers that weren’t quite enough for a second meal, this is a great way to use them.
A Versatile Snack – This onigiri is filled with salmon but you can stuff these with anything you like. It’s a fun activity to do with the kids when you let them pick their own onigiri fillings.

What is Onigiri?

Onigiri (sometimes referenced as omusubi or nigirimeshi) is a Japanese rice ball. Cooked rice is formed into the shape of a ball or triangle. Then it’s stuffed with a protein, vegetable or pickled ingredient. Finally, it’s wrapped in nori, a dried, edible seaweed.

Onigiri is a staple in Japanese cuisine that dates back centuries. In modern-day Japan, it’s a popular lunch box (bento box) item.

How to Shape Onigiri

The quickest and easiest way to shape onigiri is by using a mold.

In a pinch, you can use your hands to shape onigiri but I prefer a more uniform look and it keeps my hands clean and dry. If you shape them by hand, keep your hands wet so the rice doesn’t stick to you.

Whichever method you choose, remember to press down firmly so the onigiri keeps its shape

Tools You’ll Need

overhead view of onigari mold and furikake seasoning

Ingredients You Will Need for Salmon Onigiri

Rice

Short grain – This rice (often referred to as sushi rice) is ideal for onigiri because it’s sticky. Sticky rice holds its shape better due to it being high in starch compared to long grain rice.
Water – To cook the rice in.
Rice vinegar – Adds a little zing of flavor and traditionally used when making sushi rice.
Sugar – Used to balance the saltiness and zing from the vinegar.
Kosher salt – Used to flavor the rice. I use Diamond Crystal brand.

Salmon

Salmon – Cut into ½-inch thick long slices.
Kosher salt – Season to taste.
Avocado oil – To spray.

Yuzu Mayo

Kewpie mayonnaise – Don’t mistake this for regular American mayo. Kewpie mayo contains rich egg yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.
Yuzu kosho – A fermented green chili paste with yuzu peel, chili peppers, and salt.
Yuzu juice – This is a great substitute for fresh yuzu. Find it bottled at your local Asian market.
Sesame oil – This adds a nutty flavor.
Soy sauce – For a little saltiness to balance everything out.

Nori

1 sheet nori or dried seaweed – Use these as wrappers to keep the sticky rice off of your hands. Whichever you choose, fold the sheet in half, then cut them into 1¼ x 4-inch strips.

Salt Water

Water
Kosher salt

Furikake

2 packages furikake of choice – This is another furikake seasoning I use.

How To Make Salmon Onigiri

Make salmon onigiri once, and I guarantee you’ll want to make them all the time!

yuzu mayo ingredients in a bowl with salmon

Prepare Sushi Rice

Add rinsed rice and 2 cups water to a rice pot. Cook as you normally would in a rice cooker.
Once cooked, add rice vinegar, sugar, and kosher salt to a small bowl and whisk until sugar and salt dissolve. You can also microwave the mixture for 25 seconds, which will help dissolve the salt and sugar.
Break up the cooked rice with a rice spatula. Pour the sushi rice mixture over the rice and gently fold rice on itself until evenly mixed. Leave seasoned rice in the rice cooker on ‘warm’ setting.

Cook Salmon

Preheat oven to ‘BROIL’ setting. Season all sides (including skin) of salmon and place on a baking sheet. Lightly spray both sides with avocado oil spray. Broil fillet for four minutes or until cooked through.
Remove from the oven and break up the salmon into small pieces using a fork. Discard skin (I usually just eat it).

Add Yuzu Mayo to Salmon

Add all yuzu mayo ingredients to a bowl and mix to combine. Then add salmon and mix well. Set aside.

Assemble Salmon Onigiri

Mix water and kosher salt in a bowl, then stir until salt dissolves. Pour furikake into a separate bowl wide enough for you to rotate the onigiri. Set aside.
Place some rice into the onigiri mold, then layer with yuzu salmon, and one final layer of rice. Form using the second piece of the rice ball mold. Lightly wet your fingertips and remove the formed rice with your wet fingertips.
Roll the sides into the furikake, then place a strip of nori (seaweed) in the middle and wrap it to the other side (the strip on nori serves as a barrier between your finger and the rice, keeping it clean). Repeat until you make 8-10 onigiri. Enjoy immediately.

Tips and Tricks

Use fresh, hot rice. Old rice will be too dry to stick together or mold. Keeping the rice warm will make molding easier.
Don’t make your filling too wet. Too much moisture inside the rice balls will prevent them from sticking together.
If you are assembling by hand, keep a small bowl of salt water nearby so you can keep your hands wet. This ensures the rice doesn’t adhere to your fingers.
Eat salmon onigiri immediately. When refrigerated, the rice dries out. However, leaving it at room temperature for a few hours is fine because the salt mixture not only seasons the rice but preserves it.

Variations

How about another sauce? Salmon with soy sauce is another great option.

Save time. Use salmon flakes or canned salmon instead of broiling the salmon.

Try different onigiri fillings. Other popular options in Japan are umeboshi, tuna, and kombu seaweed. You could also try chicken, salmon roe, smoked salmon, shrimp tempura, or spam.

Make yaki onigiri (fried or grilled onigiri). This option is great for next-day onigiri! If you want to have a nice toasty, crunch, fry them in a skillet with some sesame oil and a bit of soy. Cook on all sides until a light crust forms.

Frequently Asked Questions

Is salmon onigiri eaten cold or warm?

Enjoy salmon onigiri warm, room temperature, or cold. It’s just based on preference.

Can you eat onigiri the next day?

Yes! While it is best eaten warm or the same day, you wrap leftover onigiri in plastic wrap, then wrap it in a kitchen towel. The toweled layer will keep the rice from getting too cold and hard. Simply reheat in the microwave just until warm before consuming.

Can salmon onigiri be frozen?

Yes. To freeze salmon onigiri, wrap them individually (without the nori because it would get soggy) with plastic wrap and place them in the freezer for up to one month. When you want to reheat them, microwave them until they’re warm.

Why is onigiri not sushi?

Sushi is either prepared nigiri style or rolled into a cylinder shape and filled with fish but onigiri is shaped into a ball or triangle and can be filled with a variety of foods.

Looking for More Japanese-Inspired Recipes?

Loving this Recipe?

There’s a reason this Salmon Onigiri is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Salmon Onigiri

5 from 1 vote

Prep Time 15

Cook Time 30

Servings onigiri

Author Jeri Mobley-Arias

Course Lunch, Snack

Cuisine Japanese

Ingredients

Rice

2 cups rice, short grain, rinsed
2 cups water
3½ tablespoons rice vinegar
4 teaspoons sugar
1¼ teaspoons kosher salt

Salmon

4 ounces salmon, cut into ½-inch thick long slices
kosher salt, to taste
avocado oil spray

Yuzu Mayo

1 tablespoon kewpie mayonnaise
½ teaspoon yuzu kosho
2 teaspoons yuzu juice
¾ teaspoon sesame oil
⅛ teaspoon soy sauce

Nori

1 sheet nori or dried seaweed, cut into 1¼ x 4 inch strips

Salt Water

¼ cup water
pinch kosher salt

Furikake

2 packages furikake of choice

Instructions

Rice

Add rinsed rice and 2 cups water to a rice pot. Cook as you normally would in a rice cooker.
Once cooked, add rice vinegar, sugar, and kosher salt to a small bowl and whisk until sugar and salt dissolve. You can also microwave the mixture for 25 seconds, which will help dissolve the salt and sugar.
Break up the cooked rice with a rice spatula. Pour the sushi rice mixture over the rice and gently fold rice on itself until evenly mixed. Leave seasoned rice in the rice cooker on 'warm' setting.

Salmon

Preheat oven to 'BROIL' setting. Season all sides (including skin) of salmon and place on a baking sheet. Lightly spray both sides with avocado oil spray. Broil fillet for four minutes or until cooked through.
Remove from the oven and break up the salmon into small pieces using a fork. Discard skin (I usually just eat it).

Yuzu Mayo and Salmon

Add all yuzu mayo ingredients to a bowl and mix to combine. Add salmon and mix well. Set aside.

Onigiri Assembly

Mix water and kosher salt in a bowl, then stir until salt dissolves. Pour furikake into a separate bowl wide enough for you to rotate the onigiri. Set aside.
Place some rice into the onigiri mold, then layer with yuzu salmon, and one final layer of rice. Form using the second piece of the rice ball mold. Lightly wet your fingertips and remove the formed rice with your wet fingertips.
Roll the sides into the furikake, then place a strip of nori (seaweed) in the middle and wrap it to the other side (the strip on nori serves as a barrier between your finger and the rice, keeping it clean). Repeat until you make 8-10 onigiri. Enjoy immediately.

Keywords how to make Salmon Onigiri, salmon filled onigiri, Salmon Onigiri, salmon onigiri filling, salted salmon onigiri, what is onigiri

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Radicchio Salad with Miso Maple Dressing

January 17, 2023 by Jeri Mobley-Arias Leave a Comment

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of vibrant vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.

If you love the radicchio and persimmon flavor combination, you have to try my Persimmon Salad next.

bowl of radicchio salad with miso maple dressing

Radicchio salad is a beautiful balance of flavor and texture with sweet, (slightly) bitter, crunchy, and crispy qualities. The distinct taste of the radicchio is balanced by the warm, sweet, salty notes of the other ingredients.

It makes for a delicious contrast! And the presentation is stunning; this pink leafy vegetable is topped with fruit, nuts, and a tasty miso maple dressing made from scratch.

The inspiration of this dish comes from Crudo e Nudo. David and I went for lunch on New Year’s Day and had a similar salad and could not stop thinking about it. I made this version so you can have a bit of this goodness in the comfort of your home.

Why This Recipe Works

Quick & Easy – This low-effort vegetarian meal comes together in just minutes.
Unique – Step away from your typical green salad. Radicchio salad is bright, and flavorful with a delightful crunchy texture.
Perfect Winter Salad – Salads aren’t just for the summertime! Beat the winter blues with this colorful salad full of in-season fruits and veggies. Two of the main ingredients (persimmons and pink radicchio) are in season during the fall and winter.

What is Radicchio?

Radicchio is an heirloom vegetable from Italy. The most common variety the chioggia, which has a reddish-purple color with a spicy, bitter quality. Although it is often mistaken for a type of cabbage or lettuce, radicchio is actually a type of chicory.

Chicory is an herbaceous plant in the dandelion family. Each type of chicory has a different flavor profile, texture, and color. This recipe uses pink radicchio, which is one of the least bitter radicchios.

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough, sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.

What Type of Miso Should You Use for this Recipe?

There are many types of miso, from light to dark in color, red, yellow, and white; the depth of color lending to its unique flavor. The flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I used white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this radicchio salad recipe. See here for the miso I used for this recipe, which can be found at most Japanese or Asian markets.

Tools You’ll Need

Mortar and pestle
Tongs

Ingredients You Will Need for Radicchio Salad

Maple Miso Dressing

White miso paste – One of my favorite ingredients. This adds an umami flavor.
Garlic cloves – Finely grated.
Pure maple syrup – The sweetness balances the slight bitterness of the radicchio.
Avocado oil – my preference of oil due to it’s nutritional properties but also because it’s a neutral oil, perfect for dressings and vinaigrettes.
Rice vinegar – Added for acidity.
Sesame oil – This adds a nutty, toasted quality to the salad dressing.
Soy sauce – For a savory taste.
Water – To slightly thin the dressing.

Radicchio Salad

Pink radicchio – I used the rosa del veneto variety, roughly chopped
Fuyu persimmon – This uniquely sweet fruit peaks between October and February. It is similar to apples in texture and taste and shaped like an apple. Dice it up into bite-sized chunks.
Hazelnuts – Roasted, skins removed and lightly chopped.
Toasted sesame seeds – Added for texture and lends this salad a unique flavor. Lightly ground.
Dates – Chopped and used to balance the flavor of the radicchio.

How To Make Radicchio Salad

Bring these simple ingredients together in order to create an unforgettable meal.

Add all dressing ingredients to a bowl and whisk to combine. Then set aside.
Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
Toss to combine using tongs then transfer to a salad bowl.
Finally, top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.

Tips and Tricks

Make the dressing ahead of time. This gives the flavors time to marry.
Toast hazelnuts in the oven for 8 minutes at 350°F then set aside to cool, then work on the dressing while you wait.
Make the dressing while the hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
Remove hazelnut skin by placing on a kitchen towel, fold it over the top and gently move your hand in a circular motion. This will loosen skin from the hazelnuts.

Variations

Can’t source pink radicchio? Use the castelfranco variety instead. It’s another mild-flavored radicchio.
Want to add cheese to your radicchio salad? Goat cheese or feta would be tasty additions.
Add a pop of green. A milder leafy green would complement radicchio. Toss in some spinach!

Frequently Asked Questions

Is fuyu persimmon skin edible?

Fuyu persimmon skin is edible. Skip the peeling step and simply dice and add to the salad.

When is a persimmon ripe?

Fuyu persimmons are great to eat when they are still firm, similar to an apple.

Can you eat raw radicchio?

Yes. This radicchio salad contains raw radicchio and is the preferred way to consume it for this recipe. You can grill or sauté other–more bitter–varieties of radicchio (think chioggia, treviso, and verona), which does mellow the flavor.

What are some ways to eat radicchio?

Radicchio is used in salads or cooked and added to everything from pasta dishes to stews.

Looking for More Salad Recipes

Loving this Recipe?

There’s a reason this Radicchio Salad with Miso Maple Dressing is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Radicchio Salad with Miso Maple Dressing

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of peppery vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.

Prep Time 15

Total Time 15

Servings people

Author Jeri Mobley-Arias

Course Salad

Cuisine American, Asian

Ingredients

Maple Miso Dressing

1 tablespoon plus ½ teaspoon white miso paste
1 clove garlic, finely grated
4 teaspoons pure maple syrup
½ tablespoon avocado oil
1½ tablespoons rice vinegar
1½ tablespoons sesame oil
½ teaspoon soy sauce
½ teaspoon water

Radicchio Salad

3 cups pink radicchio, chopped aka rosa del veneto variety
½ cup fuyu persimmon, diced
¼ cup hazelnuts, roasted lightly chopped
2 tablespoons toasted sesame seeds lightly ground
2 dates, diced

Instructions

Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.
While hazelnuts are toasting, add all dressing ingredients to a bowl and whisk to combine. Set aside.
Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
Toss to combine using tongs then transfer to a salad bowl.
Top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.

Keywords radicchio lettuce, radicchio persimmon salad, radicchio recipes, radicchio salad, radicchio salad recipe, simple radicchio salad

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Gochujang Salmon with Pandan Rice

October 21, 2022 by Jeri Mobley-Arias 3 Comments

This glazed gochujang salmon with pandan rice recipe is easy-to-make and highly flavorful! Made with a sweet and spicy gochujang sauce and paired with an incredibly fragrant and flavorful coconut-pandan rice.

If you are looking for more recipes with gochujang, then be sure to check out my Sweet and Spicy Gochujang Wings and Creamy Gochujang Pasta recipes, next!

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Glazed gochujang salmon is one of my favorite ways to put this type of fish to good use. It’s so flavorful, and one of those feel-good meals. The cherry on top is pairing it with coconut-pandan rice; the flavors will send your taste buds an explosion of flavors, and you will be wishing you doubled the recipe.

Why This Recipe Works

Highly flavorful – Between the sweet and spicy salmon and fragrant coconut-pandan rice, this gochujang salmon bowl is a knock-out meal with so much beautiful flavor.
Makes for great leftovers – Double the recipe as this makes for a great next-day meal.
Health benefits of salmon – Salmon is rich in omega 3 fatty acids (among other health benefits); an essential fatty acid that we can only get through foods we consume, and helps protect our eyes, nerves, and brain.

What is Gochujang?

Gochujang is a Korean fermented pepper paste, fundamental to Korean cooking. The consistency is thick and paste-like, deep red in color, has a spicy-sweet flavor, and comprised of red chili pepper flakes, fermented soybeans, glutinous rice, and salt.

Gochujang can be found at varying levels of heat and used to add depth to foods like meats (bulgogi), soups and soft tofu stews (soondubu jjigae), noodles, hot and spicy rice cakes (tteokbokki), vegetable side dishes (banchan), bibimbap sauce, and Korean fried chicken.

What is Pandan?

Pandan is a plant that grows all throughout Southeast Asia. It’s used in a lot of desserts and savory dishes and is higher fragrant–floral and nutty–and incredibly delicious when infused with rice.

This gochujang salmon is paired with pandan-coconut rice, where Jasmine rice is cooked with pandan leaves, aromatics, and coconut milk.

It’s similar to the Malaysian version of Nasi Lemak, with the exception of shallot, ginger, and garlic, which is traditionally not added.

Once the rice is cooked, pandan leaves are removed and discarded. The use of the leaves is simply to infuse its flavor onto the rice and trust me, the flavor is unbelievably delicious.

Dry Brine Salmon

This recipe calls for dry brining–or dry-cured–salmon. This technique is a sushi chef secret in which salmon is covered in sugar and salt for a short duration to draw out moisture to the surface, firm up the texture, make it more vibrant, and pack it with flavor.

If you tend to overcook your fish, dry brining is perfect, as it leaved more room for error, keeping the fish moist during cooking.

You can dry-brine any type of fish and I highly recommend you try it as it dramatically increases the flavor and texture of the fish.

How to Brine Salmon

Dry brining is simple and only takes 15 minutes. It calls for a 1:1 ratio of kosher salt to cane sugar. I use 1 tablespoon of salt to 1 tablespoon of sugar.

To dry brine, simply:

Pat dry fish to remove excess moisture.
Sprinkle with kosher salt and sugar all over the fish, even the skin.
Leave to sit for 15 minutes.
Rinse well with cold water and continue with seasoning fish.

Cooking Temperature for Salmon

When it comes to making salmon, It is useful to know that there is a difference between farm versus wild salmon in terms of cooking temperature and how it affects the texture of salmon.

Wild salmon – Best cooked to 120°F.
Farmed salmon – Higher in fat than wild salmon and best cooked to 125°F.

To get an accurate reading, I always use a digital thermometer as this ensures reliable and perfect doneness every time.

How to Make Gochujang Salmon with Pandan Rice

Make the rice: Rinse the rice and leave in the rice pot, set aside. In a skillet, add oil and sauté shallot, garlic, and ginger over medium-high heat for 3 minutes or until shallots are soft. careful not to brown mixture, this is just to sweat the aromatics.
Add aromatics mixture to the rinsed rice along with salt, pandan leaves, canned coconut milk, and water. Stir until ingredients are well-mixed and place in the rice cooker to cook.
Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 15 minutes, then rinse with cold water and pat dry.
Preheat oven to Broil. Set racks 6 inches from the broiler
Gochujang Glaze: Add gochujang, honey, sesame oil, rice vinegar, soy sauce, ginger, garlic, and water to a bowl and stir to combine. Set aside.
When salmon is ready, drizzle with ½ tablespoons avocado oil and lightly season with kosher salt. Place on a baking sheet and broil for 4 minutes. Remove from oven and brush ½ of gochujang sauce over the top. Place in oven again for 3 minutes. Then remove one last time and brush with the ½ of remaining sauce. Cook for another 2 minutes or until salmon is cooked through .
Once rice is cooked, discard pandan leaves and ginger coins. Fluff rice with a fork and just before serving.

Tips Tricks and Customizations

Keep a close eye on it while broiling. The fillet should cook for roughly 5-8 minutes. Cooking time will vary based on your oven and thickness of salmon.
Be sure to use canned coconut milk. This is not the same as coconut milk found in the refrigerated section of the grocer. Canned coconut milk is richer in flavor and contains fat from the fruit.
Keep salmon fillets thin. Thinner fillets will absorb more flavor while marinating yielding highly flavorful salmon.
Don’t remove salmon skin before cooking. Keeping the salmon skin on helps keep the flesh intact as it cooks. If you prefer not to eat the skin, simply remove it after cooking.

Frequently Asked Questions

Where can I find pandan leaves?

Your best to find pandan leaves is at an Asian market, typically in the frozen section.

Do I have to use canned coconut milk for the rice?

Yes, use canned coconut milk is concentrated and richer in flavor. Carton coconut milk, which is typically found in the refrigerated section of the grocer, is heavily diluted with water. I use Aroy-D canned coconut milk which can be found at Asian markets.

Do I have to brine the salmon?

You don’t, but I highly suggest you do as it intensifies the flavor of the fish. Try this technique on any type of fish and you won’t go back.

Looking for more Salmon Recipes?

Loving This Gochujang Salmon Recipe?

We can’t get enough of it, either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Gochujang Salmon with Pandan Rice

5 from 2 votes

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Author Jeri Mobley-Arias

Course Dinner

Cuisine Asian

Ingredients

Salmon

1¼ pounds salmon filet, skin on
1 tablespoon kosher salt
1 tablespoon cane sugar
½ tablespoon avocado oil

Pandan Rice

1½ tablespoons avocado oil
2 tablespoons garlic, minced
2 tablespoons shallot, minced
2 coins ginger, sliced ⅛-inch thick
1 cup jasmine rice
2 leaves pandan, tied into a knot
1 cup water
½ cup canned coconut milk, I use Aroy-D
½ teaspoon kosher salt

Gochujang Glaze

3 tablespoons gochujang
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons rice vinegar
1½ teaspoons soy sauce
1 teaspoon ginger, grated
3 cloves garlic, grated
1 teaspoon water

Garnish

Toasted sesame seeds
Scallions, chopped

Instructions

Make the rice: Rinse the rice and leave in the rice pot, set aside. In a skillet, add oil and sauté shallot, garlic, and ginger over medium-high heat for 3 minutes or until shallots are soft. careful not to brown mixture, this is just to sweat the aromatics.
Add aromatics mixture to the rinsed rice along with salt, pandan leaves, canned coconut milk, and water. Stir until ingredients are well-mixed and place in the rice cooker to cook.
Dry-brine salmon: Pat salmon filet dry, removing any excess moisture. In a small ramekin, combine kosher salt and sugar and stir to mix. Liberally coat the entire filet with salt and sugar mixture. Set aside for 15 minutes, then rinse with cold water and pat dry.
Preheat oven to Broil. Set racks 6 inches from the broiler
Gochujang Glaze: Add gochujang, honey, sesame oil, rice vinegar, soy sauce, ginger, garlic, and water to a bowl and stir to combine. Set aside.
When salmon is ready, drizzle with ½ tablespoons avocado oil and lightly season with kosher salt. Place on a baking sheet and broil for 4 minutes. Remove from oven and brush ½ of gochujang sauce over the top. Place in oven again for 3 minutes. Then remove one last time and brush with the ½ of remaining sauce. Cook for another 2 minutes or until salmon is cooked through (time may vary depending on your oven and thickness of salmon). See notes for ideal temperature for salmon.
Once salmon is cooked, top with leftover sauce and garnish with toasted sesame seeds and chopped scallions.
Once rice is cooked, discard pandan leaves and ginger coins. Fluff rice with a fork and just before serving.

NOTES

Ideal internal temp for salmon

Wild salmon – Best cooked to 120°F.
Farmed salmon – Higher in fat than wild salmon and best cooked to 125°F.

Keywords broiled salmon, glazed gochujang salmon, gochujang glaze, gochujang salmon, gochujang salmon bowl, salmon bowl

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Cold Soba Noodle Salad

August 12, 2021 by Jeri Mobley-Arias Leave a Comment

Cold soba noodle salad served with scallions, cucumber, salmon roe and a lush sesame-miso dressing makes for the perfect quick-and-easy meal. It’s full of flavor and refreshing!

If you’re in the mood for salad, then try my Smashed Cucumber Salad with Tahini-Miso Dressing, next!

Cold Soba Noodle Salad

Days when I feel like cranking on the stove for too long, I go for this cold soba noodle salad. This salad packs a lot of flavor and has a beautiful balance of textures. Perfect for lunch, al fresco dining and meals on-the-go.

What Makes this Cold Soba Noodle Salad Worth it?

For one, it’s refreshing. On warmer days, skip on a traditional green salad and go for something with varied texture and bright umami flavor.
It’s simple to make and comes together pretty quickly
Sesame-miso dressing–this alone, is enough reason to make it. It’s a great balance of creamy, bright, umami, and nutty.

Sesame-Miso Dressing–Flavorful and Functional

What’s great about this dressing is that it lightly clings to the soba, lending to a flavorful experience with each bite. The thick, umami-rich miso has a texture that acts as a magnet to the soba, entwining it with flavor.

What is Soba?

Soba is a Japanese noodle made of buckwheat flour, water and sometimes whole wheat flour. It has a rich chestnut color and is typically served on a bamboo tray chilled with a dipping sauce (zaru soba) or slurped along with hot soup.

Soba has a lovely chewy texture and when choosing one, buckwheat flour should be the first ingredient. Soba with higher buckwheat will be darker in brown color.

Level Up with Salmon Roe

Salmon roe is eggs of salmon. Added to this soba noodle salad adds depth of flavor, rounding this dish out. If you decide to opt out of using it, no biggie, the soba salad will still taste fantastic.

Tips and Tricks For Perfect Soba

Clumped soba is never fun, so here’s a few tips to ensure you get it right every time.

Follow package directions for cooking time. Soba takes less time to cook than spaghetti noodles and different brands vary in time, so check early and often.
Skip salting the water as the manufacturer may have already salted the noodles and the sesame-miso dressing is rich in flavor.
Rinse noodles with cold water after draining to seize further cooking and remove excess starch that will cause clumping.

Cold Soba Noodle Salad Ingredients

Start by making the dressing, first. This will give time for the flavors to marry.

Ginger
Garlic
Sesame oil
White miso paste
Rice vinegar
Sesame seeds
Mirin
Sugar

After whipping up the dressing, prepare ingredients for the salad.

Soba noodles
Scallions
Persian cucumber
Roasted sesame seeds
Salmon roe
Shredded nori

In the Mood for Salad?

Soba Noodle Salad on Repeat

You, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Cold Soba Noodle Salad

Cold soba noodle salad served with scallions, cucumber, salmon roe and a lush sesame-miso dressing makes for the perfect quick-and-easy meal. It’s full of flavor and refreshing!

Prep Time 15

Cook Time 10

Total Time 25

Servings

Author Jeri Mobley-Arias

Course Salad

Cuisine Asian

Ingredients

Dressing

½ teaspoon ginger, grated
1 small clove of garlic, grated
1 tablespoon sesame oil
1 tablespoon white miso paste
¾ tablespoon rice vinegar
1 teaspoon sesame seeds
1 tablespoon mirin
¾ teaspoon sugar
2 teaspoons water

Soba Noodle Salad

6 ounces soba noodles
¼ cup scallions, diagonally sliced
¾ Persian cucumber, thinly sliced
1 teaspoon roasted sesame seeds
¼ cup salmon roe
Shredded nori

Instructions

Dressing

Add all dressing ingredients to a bowl and mix well. Set aside to allow flavors to marry.

Soba Noodle Salad

Prepare soba noodles according to package. When cooked, drain and rinse with cold water to seize cooking and remove surface starch.
Divide into two bowls and top with scallions, cucumber, salmon roe, roasted sesame seeds.
Pour dressing over and mix well.our dressing over and mix well.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Grilled Miso Butter Shrimp with Charred Scallions

August 4, 2021 by Jeri Mobley-Arias Leave a Comment

Get ready for a recipe you’ll be making on repeat: grilled miso butter shrimp with charred scallions. Tender, juicy grilled shrimp brushed with miso butter and paired with perfectly charred scallions. This is a pairing that can’t be passed up!

If you’re in the grilling mood, then try my Peach Panzanella with Burrata and Grilled Corn with Miso Butter recipes, next!

What is Miso Butter?

I love mixing miso and butter together. It goes so well with a number of foods, most especially grilled seafood and vegetables.

Miso butter is essentially a compound butter comprised of only two ingredients: butter and miso. It adds fantastic umami flavor to a number of foods, and a balance of salty, full mouthfeel.

When making miso butter, it’s best to use room temperature so as to make for an easy blending of the two ingredients.

Okay, What is Miso?

Miso is a fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.

What Type of Miso Should You Use for This Recipe?

There are many types of miso, from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor. Flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, go for white miso. The flavor profile of white miso is slightly sweet and nutty, which is ideal for the juicy little crustaceans. White miso is also great to use in dressings and light sauces. See here for the miso I use to make Grilled Miso Butter Shrimp with Charred Scallions, can be found at most Asian markets.

Ichimi Togarashi and Why You Need It

Heard of Ichimi Togarashi? This toasted, Japanese red chili pepper is a great addition to soups, rice bowls, and gives these shrimp the perfect amount of heat. Ichimi Togarashi can be found at Japanese markets and referenced here for a visual.

Steps to Make Grilled Miso Butter Shrimp with Charred Scallions

Making Grilled Miso Butter Shrimp with Charred Scallions is simple, which is why I make it quite often. You can grill outdoors or use an indoor grill pan, and choose to skewer the shrimp or not.

Let’s breakdown the steps:

Start by making the miso butter and set aside. Preheat grill
Marinate clean, deveined shrimp in grated garlic, kosher salt and togarashi for 15 minutes
While shrimp marinates, grill scallions until desired level of char is reached. Set aside

Skewer shrimp and grill for 4 minutes or until fully cooked, turning at the halfway mark
Remove cooked shrimp for grill and brush with miso butter

Ingredients Needed for this Awesome Recipe

White miso paste
Unsalted butter
Scallions
Large shrimp, deveined and peeled
Garlic
Ichimi Togarashi
Kosher salt
Avocado oil

Tips and Tricks

One of the trickiest things about grilling shrimp is knowing when it’s cooked. Shrimp can be easily overcooked, and overcooked shrimp is an utter bummer. For this recipe, grill shrimp for 4 minutes, turning once at the halfway mark.

Side note: If you try to remove the shrimp and notice resistance, leave the shrimp to cook for a little bit longer. Once it easily lifts from the grill grate, it’s a good indication that the shrimp can be flipped or removed from the grill.

Looking for More Great Recipes?

Loving this Grilled Miso Butter Shrimp with Charred Scallions Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Grilled Miso Butter Shrimp with Charred Scallions

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Asian, Seafood

Ingredients

Miso Butter

2 tablespoons unsalted butter, room temperature
1 tablespoon white miso paste

Charred Scallions

2 bunches scallions
Avocado spray

Shrimp

1½ pounds pounds large shrimp, peeled, deveined, tail shell reserved
3 cloves garlic, grated
¼-½ teaspoon Ichimi Togarashi, adjust to heat preference
½ teaspoon kosher salt, or to taste, I use Diamond Crystal brand
Wooden skewers, optional
Avocado spray

To Serve

Steamed Jasmine rice

Instructions

Preheat grill to med/high or 400°F
If using, soak wooden skewers in cold water. This will prevent burning while grilling.
In a small bowl combine miso paste and butter. Mix until well incorporated. Set aside.
In a bowl add shrimp, garlic, ichimi togarashi, and kosher salt. Mix well until shrimp appear evenly seasoned. Set aside for 15 minutes to marinate.
While shrimp marinate, spray scallions with avocado oil and place on grill. Flip when grill side softens and cook until desired char is reached. Remove from grill and set aside. Can season with kosher salt, but this is optional.
Skewer shrimp and lightly spray both sides with avocado oil. Place on grill and cook for 2 minutes. Once side is cook, flip and remove once shrimp are cooked through.
Using a basting brush, brush shrimp with miso butter on both sides and plate with charred scallions.
Enjoy as-is or with steamed rice.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Sweet and Spicy Gochujang Wings

April 16, 2021 by Jeri Mobley-Arias Leave a Comment

Sweet and Spicy, sticky gochujang oven-baked crispy wings that will swoon your taste buds.

Wings are my love language. Stick a plateful in front of me and I’ll devour it all, no problem.

Are these wings finger-licking good? Yes, without a doubt. Oven-baked gochujang wings are baked until skin is perfectly crisp and then tossed in sweet and spicy gochujang sauce that is so incredibly good. Drooling yet? Keep reading to learn how to make this goodness.

What is gochujang?

Gochujang is a Korean fermented pepper paste that’s fundamental to Korean cooking. The consistency is thick and paste-like, deep red in color, has a spicy-sweet flavor, and comprised of red chili pepper flakes, fermented soybeans, glutinous rice, and salt.

Where to find gochujang

Korean markets will be your best bet to find this paste. It’s housed in a rectangular tub labeled as “Hot Pepper Paste” or “Gochujang”.

How to make crispy chicken wings

Steps to making gochujang wings is quite simple. To achieve extra crispy wings, follow these steps:

Pat wings dry of any moisture. Wet chicken skin will inhibit a crispy finish.
Brush both sides of the wings with avocado oil.
Season with kosher salt and freshly cracked pepper.
Bake at 450°F for 45 minutes.
Remove from oven and add to bowl containing gochujang sauce.

How to make sweet and spicy gochujang sauce

Gochujang sauce is the star of this dish and quite easy to make.You’ll need these ingredients to make this Korean-inspired sauce:

Gochujang
Honey
Rice vinegar
Soy sauce
Fresh ginger
Fresh garlic
Sesame oil

Got wings on your mind?

Try my Honey Ginger Wings. A great appetizer or main dish that hits the spot every time.

The perfect baked wings recipe for any occasion

Dinner, party, appetizer, weekend, lunch, name the occasion, these wings will likely be a good fit. Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Sweet and Spicy Gochujang Wings

Sweet and Spicy, sticky gochujang oven-baked crispy wings that will swoon your taste buds.

Prep Time 10

Cook Time 45

Total Time 55

Servings

Author Jeri Mobley-Arias

Course Appetizer

Cuisine Asian, Chicken

Ingredients

Wings

24 party wings or 12 wings; drumettes and wings separated, removed from refrigerator 30 minutes before baking
Avocado oil for brushing
Kosher salt
Freshly cracked black pepper

Gochujang Sauce

½ cup gochujang
2 tablespoons honey
2 tablespoons sesame oil
4 teaspoons rice vinegar
2 teaspoons reduced sodium soy sauce
4 teaspoons ginger, finely chopped
1 tablespoon garlic, grated or finely minced

Instructions

Preheat oven to 450°F.
Rinse party wings. Pat dry with a paper towel ensuring wings are dry.
Place a wire rack inside baking sheet. Place party wings on rack, equidistant from each other.
rush both sides of party wings with avocado oil, followed by seasoning both sides with kosher salt and pepper.
Bake for 45 minutes, flipping at the halfway point.
While wings are baking, start on the sauce. Add all sweet and spicy gochujang sauce ingredients to a large mixing bowl and mix well. Set aside.
Remove wings from oven. Add to mixing bowl and toss to coat with sauce.
Top with roasted sesame seeds and green onions. Enjoy!

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Green Curry Clams

March 25, 2021 by Jeri Mobley-Arias Leave a Comment

Green Curry Clams is one of those recipes that always comes through and requires not a whole lot on your part. Creamy curry broth, tender clam meat, and a little spice make up this wonderful dish and guaranteed to be loved by all.

I’f you love curry with seafood, then you need to try my Yellow Shrimp Curry recipe, next!

Green Curry Clams

Curry tends to be one of those foods that always hits the spot, and for me, can be eaten anytime of the year. Growing up, yellow curry was eaten almost weekly and throughout my childhood, my mom would make green, red, massaman curries, too.

Aroy-D: the OG of Coconut Milk

I’ve shared this before but if you’ve yet to find a solid brand of coconut milk, I can’t stress enough how amazing and worthwhile it is to use Aroy-D coconut milk.

This isn’t an ad for the brand, rather a testomy from a devout customer. My mom has always used it in her cuisine and a product she swears by, too. The quality is rich, flavorful, and I promise, once you try it for yourself, you won’t go for another brand of coconut milk. See photo for the exact one I use.

What Type of Curry Paste Should You Use?

I have a number of curry powders on hand, but one pantry staple that I am never without is canned curry paste. I’ve tried many, but one brand that I swear by is Maesri curry paste. Maesri is plentiful in variety, ranging in green curry, massaman, red, panang, and the list goes on.

What I love most about Maesri canned curry is that the ingredients list is strictly that of the spices and other pertinent ingredients that make the specific curry flavor–no preservatives or additives.

You can make your own curry paste if you prefer, but for those looking for a quick option–and a curry paste that’s sure to please–check out Measri. You can find this curry paste at most local Asian markets or Amazon. See photo for the exact one I use.

Makrut Lime Leaves AKA Kaffir Leaves

Makrut or kaffir limes and its leaves are used in a lot of Southeast Asian cuisine. The kaffir lime leaves specifically are used to add a bright citrus zing to Thai curries and stir fries and for me, an absolute must-have.

Though it isn’t necessary for this dish, the use of this kaffir leaves adds vibrant flavor and lovely aroma. Your best bet to locating these special leaves will be in the produce or frozen section of an Asian grocery store.

When adding kaffir leaves to curry, remove the vein or rib–the middle thick part–from the leaf, and cut into thin strips.
Store extra leaves in the freezer–they’ll keep for months!

No Kaffir Leaves, No Problem!

A great substitute for kaffir lime leaves is lime zest. For this recipe, simply substitute 1½ teaspoons lime zest for similar bright flavor.

Littleneck Clams

This recipe calls for littleneck clams; a variety of hard shell clams that are ideal for steaming, grilling or eating raw. The shells are thicker and contain tender, slightly sweet meat.

Clams are also highly nutritious. Not only are they a great source of protein but also rich in:

Vitamin C
B12
Zinc
Iron
Potassium

How to Clean Clams

Fresh farmed clams call for a good scrub of the bristle pad and a thorough rinse.

Fresh wild clams also require a good scrub but also time to soak. Wild clams tend to have residual sand and during soaking, will expel sand from inside. Be sure not to skip this step, as you’ll likely encounter a gritty, sandy experience.

Discard clams that have cracked or missing pieces to its shell.
Place clams in a large mixing bowl and fill with water. Add ½ cup kosher salt and swirl until salt dissolves. Leave clams for 30 minutes then discard water. If a considerable amount of sand is released from clams, repeat once more.

How to Make Green Curry Clams

Properly clean clams as described above;
Prepare coconut and green curry mixture in a dutch oven, then add clams and cover with lid;
Cook clams for 5-7 minutes. If there are any clams that do not open after 10 minutes, discard;
Gently stir in remaining ingredients–done!

What to pair with Green Curry Clams:

My number one go-to is jasmine rice. Another option is a crusty sourdough baguette as it makes for the perfect vessel for sopping up any leftover sauce.

More delicious curry recipes

Did you love this recipe as much as we do?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Green Curry Clams

Prep Time 20

Cook Time 15

Total Time 35

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Asian, Seafood

Ingredients

32 littleneck clams
1½ tablespoons ghee or avocado oil
1 tablespoon ginger, finely chopped
1½ tablespoons garlic, finely chopped
2½ tablespoons Maesri Green Curry Paste
1 tablespoon brown sugar
¾ cup chicken broth, I use Bonafide Provisions
2 kaffir limes leaves, ribs removed, thinly slices or 1½ teaspoons lime zest
1 cup full-fat coconut milk, I use Aroy-D
1½ teaspoons fish sauce
1 teaspoon lime juice

To Serve

Jasmine rice
Crusty baguette

Instructions

Fresh Farmed Clams

Discard clams that have cracked or missing pieces to its shell.
Scrub shells with a bristle pad or coarse sponge. Set aside until ready to cook.

Fresh Wild Clams

Discard clams that have cracked or missing pieces to its shell.
Place clams in a large mixing bowl and fill with water. Add ½ cup kosher salt and swirl until salt dissolves. Leave clams for 30 minutes then discard water. If a considerable amount of sand is released from clams, repeat cleaning again. Set aside until ready to cook.

Cooking

In a skillet or dutch oven over medium high heat, add ghee or avocado oil and sauté ginger and garlic until fragrant, about 2-3 minutes.
Add green curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
Add chicken broth and coconut milk. Stir well and bring to a boil, then add clams and kaffir leaves or lime zest. Once mixture comes to a boil again, lower heat to a simmer and cover.
Cook for 5-7 minutes or until clams have fully opened. Discard any clams that remain closed.
Add fish sauce and lime juice and stir.
Serve with jasmine rice and top with chopped cilantro.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Thai Chicken and Rice Soup

March 9, 2021 by Jeri Mobley-Arias 3 Comments

Khao Tom Gai or Thai Chicken and Rice Soup, is a simple, low-commitment, yet flavorful recipe, and my go-to when craving a comforting bowl of chicken soup or when the beau is feeling under the weather. This soup comes together fairly simply and packed with flavor.

What is Thai Chicken and Rice Soup?

Traditionally known as Khao Tom Gai, Thai Chicken and Rice Soup that is a Thai soup typically consumed at breakfast, but can be eaten at other times throughout the day.

The literal translation of the name is Khao -rice, Tom -soup, Gai -chicken and in markets throughout Chiang Mai, Thailand (and throughout the country), vendors all around sell their rendition of this comforting dish sold to customers in plastic bags that are doubled knotted and equipped with all the toppings.

I recall my visit to Chiang Mai and Korat, Thailand, and being shown around the city by my family. One of my favorite places to visit was the open markets, where there were what seemed like endless aisles of vendors selling delicious eats; aromatic sausages, pad thai, pad see ew, khao soi, and my morning favorite: Khao Tom Gai.

During our stay in Korat, my sister’s sweet mother-in-law would go to the open market quite early and return with enough food for a village. One thing she always had in hand was Khao Tom Gai with all the fixings on the side; fried garlic, green onion, fish sauce, and ginger. It was the perfect way to wake up and some days, the cure to hangovers.

Is it soup or porridge?

Thai Chicken and Rice Soup style is more like a soup, brothier than porridge. The Thai version of porridge is referred to as Jok and is similar in ingredients and even features meatballs and fresh toppings.

The key difference is that Jok is much thicker in texture, akin to that of the Chinese version, Congee or Filipino version, Arroz Caldo. All are super delicious!

Ingredients to make Khao Tom Gai

Making this delicious soup is quite easy and only takes 30 minutes!

To Make The Chicken Balls You Need:

Ground Chicken Thigh
Garlic
Cilantro Roots
White Pepper
Kosher Salt
Egg White
Fish Sauce

To Make The Rice Soup You Need:

Thin Soy Sauce
Chicken Broth
Fish Sauce
White Pepper
Jasmine Rice

Thai Chicken and Rice Soup toppings:

If there’s one thing you should know about me, it’s that condiments and toppings are my jam. When it comes to this soup, the more variety in toppings, the more nuances in flavor–mmm, I’m getting hungry.

Cilantro – minced and contains a mixture of leaves and stems.
Green Onion – adds a nice bite in flavor
Fresh Ginger – cut into thin strips and added at the end. It’s slightly peppery and fresh pieces round out soup really well.
Fried Garlic is a boost of amazing garlic flavor and a lovely crunchy texture as well.
Fish Sauce just a dab’ll do you good as it is salty and oh-so necessary
Egg – this is optional, but traditionally a room temperature egg is added to at the end, while the soup is piping hot. The heat from soup cooks the egg just enough for the whites to cook through and the yolk is still jammy. You can omit this or add a soft boiled or poached egg.

How to make the meatballs

Unlike most chicken soups that call for cubed or shredded chicken, Khao Tom Gai calls chicken meatballs, comprised of ground chicken thigh that’s prepared with cilantro, fish sauce, white pepper, and egg whites. To make the meat mixture is fairly simple and only requires a few steps:

Place chicken ball ingredients in a medium sized bowl and mixx well;
Place chicken mixture in a reusable sandwich bag;
Trim 1½ inch corner of the resealable bag and squeeze over the dutch oven;
Squeeze until about one inch of mixture comes out, then use a butter knife to coax the mixture into the stock. Don’t worry about the shape of the chicken, it will form as it cooks.;
Repeat until the resealable bag is empty;
Cook until chicken balls float to the top–this usually takes 2-3 minutes;
Proceed with adding rice.

Get to it! I hope you love this family favorite recipe!

Looking for more delicious eats?

Loving This Thai Chicken and Rice Soup ?

We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!

Thai Chicken and Rice Soup

5 from 2 votes

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Jeri Mobley-Arias

Course Main Course, Soup

Cuisine Asian

Ingredients

Chicken Balls

½ pound ground chicken thigh
5 garlic cloves, minced
1 tablespoon, ginger, finely chopped
¼ cup cilantro roots, finely chopped
¼ teaspoon white pepper
½ teaspoon reduced sodium soy sauce
1 large egg white
1½ teaspoons fish sauce

Rice Soup

1½ tablespoons reduced sodium soy sauce
6 cups chicken broth, low sodium
1½ tablespoons fish sauce
⅛ teaspoon white pepper
3¼ cups cooked jasmine rice, day-old

For Serving

¼ cup cilantro, coarsely chopped
¼ cup green onion, thinly sliced
Ginger, thinly sliced
Fried Garlic
Fish Sauce (optional)
Poached Egg

Fried Garlic

4 cloves garlic, thinly sliced
1½ tablespoon avocado oil

Instructions

To make chicken ball mixture, combine all chicken ball ingredients into a bowl and mix with your hands. Be sure to mix the ingredients well. Once thoroughly mixed, check to see if the mixture is sticky in texture. Add meat mixture to a sandwich size resealable bag.
Add stock, soy sauce, fish sauce, and pepper to a dutch oven and bring to a boil.
While stock mixture is boiling, lower the heat to simmer. Trim the corner of the resealable bag and squeeze over the pot. Squeeze until 1½ inches of the meat mixture comes out, then use a butter knife to separate meat from the bag and allow meatball to fall into the soup. Cook until the balls float to the top.
Add rice and bring it to a boil. Cook for 4 minutes.
Taste soup and adjust seasoning with fish sauce and soy sauce if necessary. Ladle into 2-3 bowls and top with cilantro, green onions fried garlic, fresh ginger, and poached egg (optional).

Fried Garlic

Heat oil in a saucepan.
Add garlic and cook until golden brown.
Remove garlic from saucepan and place on paper towel-lined plate. Top soup when ready to eat.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Thai Basil Chicken

December 16, 2020 by Jeri Mobley-Arias 12 Comments

Look no further, this Thai basil chicken recipe just might be your new favorite, easy dish that tastes better than takeout! This Thai basil chicken stir fry is bursting with flavor, easy-to-make and can be yours in 20-minutes!

If you’re looking for more Thai-inspired dishes, then try my Thai Chicken and Rice Soup recipe, next!

Thai Basil Chicken

I LOVE Thai Basil Chicken and I LOVE this recipe–it’s absolutely delicious! This recipe is a family gem, passed down from my aunt who owns a Thai restaurant. If you’re looking for restaurant quality Thai basil chicken–save yourself a few bucks by making this recipe.

What is Thai Basil Chicken?

Better known as Pad Kra Pao Gai or Thai Holy Basil Chicken, this infamous Thai street food dish is known and loved my many. In America, Thai basil chicken is commonly ordered at Thai restaurants.

This stir-fry dish that is fairly simple to prepare. The flavor profile is a balance of sweet and salty, with bright basil aroma.

If you’ve ordered this dish at a Thai restaurant, you’re probably used to seeing ground meat used rather than sliced chicken thighs. Either will work for this dish.

When making this easy Thai basil chicken dish, it’s best served with jasmine rice topped with a fried egg. It’s worth putting in the extra few minutes to fry up some eggy goodness–the flavor pairing is unmatched!

Thai Basil Chicken Ingredients:

Chicken thighs
Avocado oil or ghee
Shallot
Garlic
Thai bird’s eye chili
Brown sugar
Oyster sauce
Light soy sauce
Dark soy sauce
Fish sauce
Water
Thai holy basil leaves

What is Thai Basil?

This recipe calls for a specific type of basil, known as Thai basil–not to be conflated with Thai holy basil. Thai basil is different in that it has purple stems, a slight anise flavor, and is what gives this dish its signature flavor.

Can’t find Thai basil? No problem. Thai holy basil is another fine substitute.

Ingredients to Find at Your Local Asian Market:

Light and dark soy sauce-these are the light soy sauce and dark soy sauce used for this recipe. They are not the same as Kikkoman brand soy sauce and helps this dish yield a specific flavor.
Oyster Sauce–Lee Kum Kee is a great brand.
Thai Bird’s Eye Chili-small, red or green chilis found in the produce section of Asian market. If you prefer spicy Thai basil chicken, double the amount of chili this recipe calls for.

How to Make Thai Basil Chicken

In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
In a wok or skillet over medium-high heat, add avocado oil. Next, toss in shallots and garlic, and sauté for 2 minutes or until fragrant. Add chilis and stir to combine.
Add chicken and cook for 6 minutes or until chicken is cooked.
Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 2 minutes or until sauce is slightly reduced.
Turn off flame and add holy basil. Stir until leaves are wilted.
Serve with steamed rice and enjoy!

Tips and Tricks

Want to know how to get perfectly sliced strips of chicken? Place chicken breast in the freezer for 30 minutes, then remove from freezer and cut into ¼ inch diagonal slices. A slight freeze allows for more control of the chicken and cleaner slices.
Be sure to use Thai- or Thai holy basil for this recipe. Sweet or genovese basil will impart a different flavor and will not taste the same.
Add more basil for more flavor. This recipe calls for 35-45 Thai basil leaves, but I usually double the amount, which intensifies the flavor!

Looking for More Delicious Eats?

These recipes are perfect for weeknight eats and bursting with flavor.

Tender and juicy: Fish Sauce Meatballs
Super quick-and-easy: Caramelized Ginger Pork Bowls
Aromatic and bright: Coconut Lime Mussels
Household favorite: Thai Red Curry Chicken

Loving this Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Thai Basil Chicken

5 from 9 votes

Look no further, I have the perfect weeknight dish for you: Thai basil chicken. This dish is bursting with flavor, easy-to-make and can be yours in 20-minutes!

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Asian

Ingredients

1 pound chicken thigh, boneless + skinless and chopped into small pieces
½ tablespoons avocado oil or ghee
¼ cup shallots, finely chopped
1 tablespoon garlic, finely chopped
1 Thai bird’s eye chili, deseeded + chopped (optional)
1½ teaspoons brown sugar
1½ teaspoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
½ teaspoon fish sauce
¼ cup water
35-45 Thai basil leaves, separated from stems

For Serving

Steamed jasmine rice
Fried egg (optional, but highly recommend)

Instructions

In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
In a wok or skillet over medium-high heat, add avocado oil. Add shallots and garlic, and sauté for 2 minutes or until fragrant. Add chilis and stir to combine.
Add chicken and cook for 6 minutes or until chicken is cooked.
Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 2 minutes or until sauce is slightly reduced.
Turn off flame and add holy basil. Stir until leaves are wilted.
Serve with steamed rice (don't forget the fried egg!) and enjoy!

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chicken Congee

November 17, 2020 by Jeri Mobley-Arias 2 Comments

Cable knit sweater feels in chicken congee form. This chicken congee recipe is one of those foods that is an absolute cure-all. Feeling sick? Eat congee. In need of something nourishing? Eat congee. New mom? Eat congee–you get the picture.

If you’re a lover of all-things soup like I am, then you’ll have to try my Thai Chicken and Rice and Creamy Mushroom Soup recipes, next!

What is Congee?

Congee, known as Chinese rice porridge comfort food, is a dish typically eaten at breakfast, but holds up anytime of the day. It’s made by slow simmering a small amount of rice in a large quantity of water or broth, creating a thick, starchy batch of comforting goodness.

Growing up, I ate a variety of porridge, most often lugaw, a Filipino version made with garlic, ginger, rice, chicken, and topped with fish sauce, scallions, chicharron, and calamansi juice.

How to Make Congee

When making congee you can slow simmer the rice with just water, but if you’re aiming for richness in flavor, I suggest boiling the chicken for 40 mins with scallions, garlic and ginger to get a well-seasoned broth (sharing the specifics below).

Conversely, you can just use bone broth, but I prefer the scratch-made way.

Let’s Talk Important Stuff: The Toppings

The cherry-on-top to congee are the add-ons:

Slivered scallions
Fresh ginger
Fish sauce
Chili oil
Dried shrimp
Fried shallots
Jammy eggs

Congee without all the fixin’s is great, but topped with all the extras ALWAYS makes it taste so much better.

A Little Food Science on Rice

Broken rice–fragments of rice grains that occur during processing–is typically used to make congee, but I like to use sushi rice. It’s a short grain varietal of rice and higher in starch. You want to aim for short-grain vs long-grain rice, as short grain rice absorbs more water, causing a gelation effect compared to long-grain rice, which doesn’t absorb as much water when soaked or cooked.

Think of when you try cooking sushi, short or medium-grain rice and you’ll notice it’s stickier vs when cooking jasmine, basmati or long-grain rice. This is because of the starches and they’re levels of permeability to water–more absorbent. Starchier and more amylopectin for short-grain rice and less absorbent for long grain rice (more amylose).

What am I getting at here? Basically, use sushi rice when making congee and you’ll be good to go.

Looking For More Delicious Eats?

These are just a few of our favorites:

Do You Love This Recipe As Much As We Do?

We’re huge fans of congee and glad you love it, too! Leave a comment and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Chicken Congee

5 from 2 votes

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Author Jeri Mobley-Arias

Course Main Course, Soup

Cuisine Asian

Ingredients

8 cups water
1 chicken breast, bone-in + skin on
4 pieces scallions, cut into thirds
1 3-inch piece ginger, cut into thick coins
4 cloves garlic
¾ cup sushi rice, lightly rinsed
¾ tsp kosher salt

Toppings

Scallions, thinly sliced
Chili oil
Ginger, freshly grated
Fish sauce
Fried shallots
Jammy eggs

Fried Shallots

1 large shallot, thinly sliced
1 tablespoon avocado oil

Jammy Eggs

2 eggs
Ice bath, bowl filled with ice and cold water

Instructions

In a pot, add chicken, water, scallions, ginger, garlic cloves and bring to a boil. Lower to a simmer and cook for 40 mins or until chicken begins to shred.
Remove and discard scallions, ginger and garlic. Remove chicken and set aside.
Add rice and salt and bring to a boil. Once contents come to a boil, scrape the bottom, ensuring rice has not stuck to the pan. Lower heat to a simmer and cover pan.
Cook for 1 hour, stirring every 10-15 minutes, making sure rice does not stick to the pan.
While cooking, shred chicken breast with a fork. This will be added to the congee at the end. If you’re making fried shallots and.or jammy eggs, this would be a great time to start.
Once the congee has thickened (similar to oatmeal), turn off heat and stir in shredded chicken.
Ladle congee into bowls and add desired toppings. I prefer topping with scallions, fresh ginger, fish sauce, and chili oil

Fried Shallots Instructions

Heat oil in a saucepan.
Add shallots and cook until golden brown.
Remove shallots from saucepan and drain on a paper towel.

Jammy Eggs Instructions

Fill a saucepan with hot water and bring to a boil.
Using tongs, slowly drop eggs into saucepan.
Cover and set a timer for 8 minutes
After 8 minutes, place eggs in ice bath and set a timer for 4 mins.
Peel eggs and set aside. Best if you wait to cut in half when ready to eat, as these can get messy.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Coconut and Pork Adobo

August 5, 2020 by Jeri Mobley-Arias Leave a Comment

I have a good one here for you! This creamy + rich coconut pork adobo is a an easy and fantastically flavored dish that you can thank me for later. The slow simmer really creates a v tender, well-rounded dish that has a slight tang to it. Hungry yet?!

I can’t tell you how many times I’ve eaten Filipino adobo. My mom inarguably makes the best adobo (biased, I know) and growing up, it was eaten quite often due to how easy it was to make. This version is wonderful, as it adds a layer of creaminess that really takes this already wonderful dish up a notch.

One crucial tip for making this is to use a few key ingredients. Within the ingredients portion, I tagged the ingredients I recommend using for this dish and for traditional Filipino adobo: Lauriat Soy Sace, Datu Puti Vinegar, and Aory-D Coconut Milk. My mom used these ingredients/brands and can be found at most Asian markets.

Coconut and Pork Adobo

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Author Jeri Mobley-Arias

Course Main Course

Cuisine Filipino

Ingredients

2 lb pork shoulder, cubed
1½ tbsp avocado oil
4 cloves of garlic, minced
1 medium onion, halved and sliced
½ cup soy sauce
½ cup vinegar
½ tsp ground pepper
½ tsp whole peppercorn
1 cup water
1 cup coconut milk
3 bay leaves
1 cup string beans, chopped into 2-inch piece

Instructions

Add oil to a hot skillet over medium-high flame. When oil gets hot, swirl the pan to cover the bottom.
Add garlic, onion and sauté until fragrant and soft (2-4 mins). Add pork and brown on top and bottom (4-5 mins).
Add coconut milk, soy sauce, pepper, peppercorns, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid.
Once the contents come to a boil, gently stir and add water. Cover with lid again and slow-simmer for 1 hour or until the pork is tender and sauce is slightly reduced.
A few minutes before serving, add long beans and cook until tender.
The color should be a medium-to-dark brown and taste creamy + slightly tangy.

NOTES

Serve with steamed rice–savor + enjoy!

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!