#tastyjapan

[3ksensory]

🍎 tastyjapan on ig

[sauce-central]

tastyjapan on Instagram

Credit it used!

[cherryontopstims]

♡ | by tastyjapan on Instagram

[mamapyjnommer]

Crispy, Sticky Korean Chicken

I saw this video at the beginning of December and couldn’t stop thinking about the gochujang chicken bit (start at the halfway point for this one but tbh you’re going to want to make all of them anyway).

I’ve since made double quantities of my version of it twice and I still can’t stop thinking about it. You will want to eat this every day istg, and the tasty part is all pantry stuff that lasts for ages so you’re ALWAYS READY.

I don’t have process pics but there’s a video up there! It looks like they sprinkle crushed almonds on the top at the end, but that’s a bit spendy so sesame seeds are my sprinkle of choice. Obv you can fry it like in the video but I air fried mine because I hate standing there frying stuff. And maybe it’s lower fat, I dunno, hard to tell when I’ve sprayed oil all over the air fryer.

Basically, what I do is:

a) use two big packets of boneless, skinless thighs, since you’re going to want to eat this at least three times once you’ve made it and it reheats really well, and chop them quite little so it’s Extra Crispy like popcorn chicken. Toss them in flour.

b) Air fry the chicken in batches, I use the Instant Pot with the air-fryer lid. The trick to them not sticking is to oil spray the frying tray/basket thing quite well and pre-heat the air fryer by turning it on empty until it’s up to heat. I know, revolutionary. Honestly when I realised that doing that stopped nugs and fish fingers sticking my life was changed.

I put some of the fried chicken aside for the kids since the sauce for this one is spicy. They had it with Heinz curry sauce because it tastes a bit like Japanese curry. Next time I’m going to try doing a batch without gochujang then adding it to the pan once theirs is done. I’ll update here once I do!

c) The sauce is gochujang, sugar (I’ve used stevia and I’m going to try it with honey too), ketchup, garlic and soy sauce, with some water added so it makes a nice layer in the pan.

d) Chuck the chicken in the bubbling sauce as it finishes cooking and make sure it’s all coated and sticky, then make a huge bloody pile of it. Then try not to eat all of it at once because you will want to. We’ve had it with rice, noodles, with stir-fry leftovers, on ramen, on its own and in lettuce wraps with kimchi, all of which were perfect.

That’s it, just make it.

[sailorstimmy]

Remade an older gifset (link to the original)

🍊 Source: tastyjapan on Insta

Dont remove my caption and credit if you use!

[aiyco]

家で作れるんだ！？ってことに驚きすぎて…。

あのアジア系の海外観光地によくある？龍の髭って謎のお菓子。

作れんのかーい！！笑。

[momohajime]

ホットサンド

https://x.com/TastyJapan/status/1817394556830421119

[bohemiandaze]

https://x.com/TastyJapan/status/1712528558281642034?t=gcfFZkC0THSCW9RfHVonZw&s=09

Whole Pumpkin Pot Pie

[pepoline13]

Healthy bento 🤤🤤🤤

[164yamazaki]

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[letslovefood]

[3ksensory]

🍎 tastyjapan on ig

[kosakka]

Candle mini roll cakes recipe by TastyJapan. I made a strawberry/blackberry jam and lingonberry jam variation, and used an iSi whipped cream dispenser to make the cream instead.

The whipped cream at the bottom was supposed to look like snow drifts, but ended up a little wild... ;;

[mitsuamimika-blog]

Source: https://www.instagram.com/eatuppunk/?hl=en

It’s August and it’s raining tomatoes!! What a wonderful problem to have!! Onions, Parmesan, Arugula and an egg and baked them to get the most wonderful carb free breakfast! Roasted Breakfast Tomatoes 🍅 . . 3 large ripe tomatoes 1/2 tsp salt 1/2 tsp pepper 1 tbls parsley chopped 1 tbls olive oil 1/4 cup onion chopped 2 cloves garlic, minced 2 scallions sliced 1/4 cup fresh arugula, chopped 1/4 cup shredded mozzarella 1/4 cup shredded Parmesan cheese 3 eggs Shredded Parmesan, salt & pepper and fresh parsley for topping . . Preheat oven to 400 F. Cut a slice off the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Sprinkle in the cavity of the tomatoes. In a skillet, heat the olive oil over medium heat. Add the onion, garlic and scallions and cook until soft, about 5 minutes. Divide the mixture among the tomatoes. Sprinkle with some arugula and place over top of the onion-garlic mixture. Divide the mozzarella and Parmesan and place over the spinach. Crack a raw egg into each tomato as the top layer. Crack pepper in top and sprinkle with more parm. Place tomatoes on a parchment lined baking sheet and bake for 20-25 minutes, or until egg is cooked through to your liking.

[travel-eats-blog]

Watch "مكرونة بالسجق - حلة واحدة Pasta Sausage" on YouTube

[balkanfoodking92]

scrambled eggs with salami