K’s Kitchen – Chicken and Potatoes with sweet and sour soy sauce

Chicken and potatoes are both very common ingredients, and cooking ingredients with sweetened soy sauce is a very common method in Japanese cooking. What makes this recipe different is that there is some vinegar in it, which cuts through the sweetness.  This is a totally different recipe from the sweet and sour Chinese food you may find in food courts, being much less sweet and much less fatty.

Although this recipe may not look like much, it was really yummy.  It is a great recipe to make on the weekends to eat during the week.

6 chicken drumsticks
2 potatoes
2 cloves garlic
2 tablespoons vinegar
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons mirin
200 ml Japanese dashi stock

1. Peel and cut the potatoes

2. Mince the garlic. Heat a pot, add oil and minced garlic. Brown the potatoes and drumsticks, and add vinegar, soy sauce, sugar, mirin, and stock.

3. Simmer for 30 min, and reduce broth.

Hope you enjoyed this recipe!

xoxo, K

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K’s Kitchen – Garlic Chives Jeon (Korean Pancake)

Jeon, or Korean pancake, is a great appetizer and goes great with beer.  However, somehow when I try to make it at home, it doesn’t taste as good as it does in a bar. Recently I found a great jeon recipe, which gives the pancake a crunchy exterior and a chewy interior.

The original recipe uses garlic chives, a common Chinese/Japanese ingredient. You can substitute them with just about any kind of vegetable or meat.

half bundle of garlic chives
1/2 onion
6 tablespoons flour
3 tablespoons potato starch (or corn starch)
1 teaspoon powdered chicken stock
pinch of salt
100ml water
sesame oil for cooking

1. Cut the garlic chives into 4-5 cm lengths.  Thinly slice the onion.
2. Mix the flour, starch, chicken stock, salt, and water, and add the vegetables.

3. Heat a frying pan and add oil.  Ladle the mixture in a thin layer and fry both sides of the pancake.
4. Cut up and serve with dipping sauce (mix soy sauce, vinegar, gochujang and sesame seeds to taste)


  • This makes a very thin batter. I needed to mix it very well right before pouring it into the frying pan.
  • Once I ladled the batter into the frying pan, I needed to spread out the vegetables evenly

The secret to crunchy jeon was to add potato starch! This was a super yummy and quick, and I plan on making more soon.

Hope you enjoyed this recipe!

xoxo, K

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K’s Kitchen – Easy Blueberry Frozen Yogurt

During January and February, I really was not able to cook at all. Every day, I would come home from work and just fall asleep.  Even on the days when I was able to come home a teeny bit early, I was too tired to do anything… and so I did not get to cook at all.

On some of these hectic days, I really craved some ice cream. I would head to the nearest convenience store on my way home and look in the ice cream case, but surprise surprise, there would not be anything which tempted me!  I have realized that the best way to get ice cream that I like is to make it myself.
But hey, I was sooooo busy, so I made this SUPER easy frozen yogurt… which I do not even want to call a recipe!
450g plain unsweetened yogurt
165g blueberry jam
1 teaspoon cinnamon
60 ml whole milk
It’s obvious, right? Mix everything and freeze it in an ice cream maker.  OK, so I did do a little more than that. 
I love frozen yogurt, but using normal yogurt produces a finished product which is a little too icy for my taste.  I like to strain the yogurt for 30 minutes to an hour in advance.

The thick, creamy yogurt which is left over is a great substitute for cream cheese. I have used it quite a few recipes with great results!

My favorite brand of jam in Japan is Aohata 55 jam.  This line of jams contains no preservatives and is less sweet than normal jams, which brings out the flavor of the fruit.  It also comes in 11 flavors!  (Unfortunately I am not sponsored by Aohata!)
I did not add any sugar other than the jam, but I did add a teaspoon of cinnamon to bring out the taste of blueberries.  It was great!  I like my frozen yogurt to be quite tart, but you can add sugar to your taste if you prefer a sweeter frozen yogurt.
And yes, I mixed everything together and put it in the ice cream maker!
Hope you enjoyed this recipe!
xoxo, K
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K’s Kitchen – Yuzu Lemon Frozen Yogurt

One of the big things I bought during my trip to Hawaii was an ice cream attachment for my KitchenAid mixer.  It took up a lot of space in my luggage and it was insanely heavy, but I am SOOOO happy I bought it.  I have spent quite a few weekends making ice cream and frozen yogurt.  Luckily I have a friend who lives close by who loves to eat my ice cream, because otherwise I would be gaining weight like crazy!

430g unflavored yogurt
75g sugar
zest of 1 yuzu (or lemon)
lemon juice
salt to taste
note: Yuzu is a Japanese citrus fruit.  It can be substituted with lemon in this recipe.
1. Whisk together the yogurt, sugar and zest. Juice the yuzu, and add lemon juice to make 75ml.  Mix with the yogurt mixture until thoroughly blended.  Add a pinch of salt.  
2. Pour into an airtight container and chill overnight.
3. Freeze in your ice cream maker according to the manufacturer’s instructions.  Pour into an airtight container, and remove air pockets by hitting the bottom of the container firmly.  Press a piece of plastic wrap onto the surface, cover, and place in the freezer to firm.
I love this frozen yogurt!  I prefer my frozen yogurt to be pretty sour so that I can taste the yogurt.  Add more sugar if it is not sweet enough for you.
Hope you enjoyed this recipe!
xoxo, K
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K’s Kitchen – Kinpira Renkon (Lotus Root Kinpira)

Renkon, or lotus root, is a crunchy vegetable that is eaten in much of Asia. Although it is often called a lotus “root”, it is actually the rhizome of the vegetable. Lightly stir fried, it has a very crunchy texture, while it becomes starchy and potato-like if grated. Quite yummy!

This is a variation of the Kinpira Gobo recipe that I posted previously, and is a great side dish to make ahead. It is also a good recipe to make on weekdays as it can be ready very quickly.

150g lotus root (approximately 1/2 of a root)
1 Togarashi (Japanese dried chilies), cut up (optional)
1 tablespoon Cooking sake
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon powdered dashi stock
sesame seed oil

1. Peel the skin of the lotus root and cut it lengthwise, then slice it thinly crosswise. Put it immediately in water with a little vinegar, as it will begin to discolor immediately. Drain well.

2. Heat the sesame seed oil in a frying pan and add the chili. Add the lotus root and stir fry.

3. Add the powdered dashi stock, sake, mirin, sugar, and soy sauce.  Continue to stir fry until the liquid is reduced.

This is a great recipe to enjoy the crunchy texture of lotus root. Hope you enjoyed this recipe!

xoxo, K

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