I Am... The Best Chop Suey
Chop suey is my comfort food. It was ubiquitous in my childhood. Even though the name chop suey has become unfashionable, versions of it are still everywhere. This modern chop suey is so good, you'll never need to go out again. We made a big batch of rice to eat it with but in the end we barely touched the rice at all. It was so satisfying all on its own. Perfectly balanced, as all things should be. I made this one up extra saucy because the whole point of chop suey is that crazy delicious sauce. This is the chop suey of my dreams.
What is chop suey?
There are a lot of people who try to answer this question with a history lesson, but I think that stuff doesn’t matter. At its core, chop suey is a glorious meat and vegetable stir fry with American ingredients. Chop suey is a stir fry of too many vegetables (some canned), a not-quite-authentic Chinese stir fry sauce, way more meat than they’d ever use in China, and way more delicious than it has any right to be. When I went to the mall with my friends as a teenager, my food court joint of choice was that place where I could pick out meat and vegetables by the pound, and they would stir fry it on a giant flat top and serve it over rice. I always got extra rice (grudgingly free, but how can you say no to teenage boys who need extra rice?) and they would always ask which of 10 different sauces I wanted. The answer was always “brown”. And what is that, if not a choose-your-own adventure chop suey?Authentic American chop suey
Other people will tell you it's just a Chinese stir fry gone wrong, but I disagree. Chop suey is through and through an American dish. Does that make it worse or less authentic than "real" Chinese food? I say no: it’s just as authentic as Italian American food, which used to be trashed by “real” Italians, but these days is celebrated as its own thing by people in the know. If you didn't grow up here, you'll probably dismiss chop suey as "westernized Chinese food." Chinese people (even including Steph) tend to instinctively look down on this dish, but they’ll come around, just like how authentic Italian pizzerias actually make American pizza and don't even know. (Update, after tasting this version, Steph came around).The magic of chop suey is in the sauce.
But, that doesn’t mean we shouldn’t incorporate proper Chinese cooking techniques and ingredients into this quintessentially American dish. In this recipe, we use all the secrets of real Chinese cooking (where applicable): Shaoxing wine to add complexity; toasted sesame oil for a creamy nutty umami note; velveting the meat to tenderize it. But is that what makes this what I humbly call the greatest chop suey recipe? No, what makes this a great chop suey recipe is ALL THAT SAUCE. It's gloriously generous, and it's so satisfying to eat. You can't make chop suey without enough sauce to drown in (even if you end up not eating it all).How to make chop suey
- Marinate and velvet the meat for 5-15 minutes (basically as long as it takes to prep everything else, but longer is better).
- Prep your carb base: cook your rice or soak your chow mein.
- Prep the vegetables by cutting them into spoon sized pieces.
- Make the sauce and thicken it.
- Stir fry the meats and garlic. Then remove and set aside so they don't overcook.
- Briefly cook the vegetables. I prefer my vegetables on the still crunchy side.
- Add the sauce and stir everything together.
- Eat to your heart's content.
Ingredients
For me, chop suey is a protein (chicken, pork, or tofu), all the veg you want, but at least one canned (I like baby corn; maybe you like water chestnuts or bamboo shoots?), bean sprouts, a generous amount of brown stir fry sauce, and a carby base: rice or noodles.- Protein: chicken thighs, chicken breast, or pork tenderloin, velveted in corn starch. Or tofu or ground meat too, no velveting needed
- Sauce: my chop suey sauce is mostly made of soy sauce, oyster sauce, corn starch, and the secret ingredient: chicken stock to get that volume up. Because of how much sauce we're making, you need to thicken it on its own instead of the traditional Chinese way of boiling it at the end with everything until it gets thick enough. If you do it that way, by the time the sauce is thickened, everything else will have overcooked.
- Canned vegetables: Canned baby corn/bamboo/water chestnuts provide a bright note and a hit of old school authenticity to this dish. If you didn't grow up with chop suey, you should skip this; it's an acquired taste.
- Fresh vegetables: because we’re better than canned now. Vegetables should be cut up into small bite sized pieces that you can eat with a spoon–chop suey shouldn't be eaten with chopsticks. That means squares, not long slices. The recipe has a list of suggestions but you should use whatever your heart desires: asparagus? check. snow or snap peas? check. All the colors of the rainbow bell peppers? triple check! Super authentic Chinese vegetables like gai lan or bok choy? Only if you want to.
- Carby base: rice or chow mein noodles, please!
Toasted sesame oil: the secret to that authentic restaurant taste
Even though this is firmly an American dish, we can still update some of the ingredients to more authentic fare than was available in the 1800s. The traditional secret of great Chinese food is Shaoxing wine, but in the modern world I would add that toasted sesame oil is on par with it in terms of importance and flavor, and universally available these days. It goes in everything and it’s that subtle nutty note that makes anything better. A little goes a long way though, so use it sparingly. You should be able to find toasted sesame oil in the Asian aisle of any grocery store (or online, as always). We prefer Kadoya, a japanese brand with an iconic bottle.The food of my childhood (and yours too I bet)
Chop suey was the first thing I ever cooked and I bet it was yours too. Like all kids, I had no recipe or any idea of what I was doing, but I knew deep down what I wanted to make: a stir fry with that delicious mystery Chinese brown sauce, the crunchy and colorful vegetables, and that velvety soft tender chicken (or pork) over rice that I got literally everywhere. I'm glad I updated it and made it again because I forgot how good it is. I hope you enjoy it as much as I did. It was simultaneously a throwback to the carefree days of childhood and just a genuinely good weeknight dinner that deserves a place in your rotation. So saucy, -MikeBest Chop Suey Recipe
The stir fry of your dreams.
Protein
- 1 lb chicken breast (sliced, or meat of choice, see notes)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp corn starch
- 1 tsp toasted sesame oil
- 3 cloves garlic (sliced)
Chop Suey Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp corn starch
- 1 cup chicken stock (no sodium preferred)
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 tsp shaoxing wine (optional but highly recommended)
- 1 tsp dark soy sauce (very optional, for color)
- 1/2 tsp ground white pepper (optional, if you can find)
Suggested Vegetables
- 1 cup broccoli (cut into bite sized pieces)
- 1 cup mushrooms (sliced)
- 1 cup bean sprouts (rinsed)
- 7 oz baby corn (1/2 can)
- 1 bell pepper (cut into squares)
- 1/2 medium onion (sliced)
Combine all ingredients to marinate and velvet the meat (or tofu) and set aside.
Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
Add the meats, bean sprouts, and sauce to the skillet and allow the sauce to come to a boil, 1-2 minutes. Serve immediately, with green onions and sesame seeds and chili flakes.
You can use any protein you like, such as pork chops, chicken thighs, tofu, etc. If using tofu or ground meats, omit the corn starch.
I Am... Shaoxing Wine
If you asked me what was in my pantry that is a surprise unsung hero, I would most definitely say Shaoxing wine. Shaoxing wine is the not so secret ingredient that adds an authentic flavor to all of our Chinese dishes. You know how sometimes you eat Chinese food, whether it's takeout or fine dining, and it's really really good and you can't quite put your finger on it? Maybe you've suspected it's MSG? It's actually not; most likely that flavor you can't identify is Shaoxing. Or if you cook Chinese food at home but feel like it’s missing that special something compared to restaurant Chinese food, it’s probably Shaoxing wine.
What is Shaoxing wine?
Shaoxing is a type of Chinese rice wine. In Chinese it’s called 绍兴黄酒 or Shaoxing huang jiu, which translates to Shaoxing yellow wine. The Shaoxing part of it refers to the city of Shaoxing, which is in the Zhejiang Province which is famous for rice wine. Shaoxing has a very long history, both as an alcoholic beverage and as a cooking wine. It’s made from fermenting brown glutinous rice, water, and a tiny bit of wheat. Shaoxing wine has a clear, translucent golden amber hue.Do I need it?
If you’re a fan of Chinese food and the Chinese food you’ve been making at home feels like it’s missing something, then yes, I recommend getting a bottle! It's fairly cheap (although very expensive versions exist), it lasts a long time, and it’s an ingredient you’ll use again and again in Chinese food and once you start cooking with it you’ll ask yourself how you ever lived without. It's as unthinkable as cooking Italian or French food without wine, or Japanese food without sake and mirin.Shaoxing wine substitute
The best substitute for Shaoxing wine is dry sherry. Use it as a one-to-one sub.Where to buy it
You can buy it at Asian grocery stores or online. Some well stocked supermarkets might have it in their Asian aisle. Depending on the laws where you live, the best place to find a good unsalted one might be a well stocked liquor store.Should I buy salted or unsalted?
Unsalted is the one you want! Check the label, it shouldn’t have any salt in it. They sell salted Shaoxing as way to label it as cooking wine so it doesn’t have to be exclusively sold in liquor stores. Salted Shaoxing is super salty and won’t add that delicate flavor you’re looking for. If it's what you can find, go for it, but you should reduce the salt in the rest of your recipe. Not this one:The best Shaoxing wine brand
Our favorite brand of Shaoxing wine is Pagoda Huadiao Rice Wine No Salt. It’s been around forever. You can also get a salted version on Amazon. If you somehow have a great selection at the Asian grocery or liquor store, as with most things, the more expensive the bottle, the better the product, and unsalted is always better than salted.Shaoxing vs mirin
Compared to mirin, Shaoxing is less sweet and has a completely different flavor profile. In a pinch, you can substitute mirin.Non alcoholic substitutes for Shaoxing wine
If you don’t do alcohol, I recommend using chicken broth as a sub.What does it taste like?
It’s kind of hard to describe but it tastes lightly sweet, nutty, earthy, and complex. It’s incredibly aromatic.Is it the same as rice wine?
Shaoxing is a rice wine so, yes. But if you’re asking if Shaoxing and sake are the same, the answer is no. Can you use sake as a sub for Shaoxing? Yes, but just know that it won’t taste exactly the same.How do I store Shaoxing wine?
Keep it in a cool dark place. We keep ours in our pantry. If you have space you can store it in the fridge, but it’s not necessary.What dishes use Shaoxing wine?
Shaoxing adds depth and complexity to Chinese dishes. It’s used as a marinade or in braises, or as a flavoring component to soup, meats, veggies, stir-fries, and dumplings. Shaoxing is in:- Potstickers
- Kung pao chicken
- Char siu
- Orange chicken
- Beef and broccoli chow mein
- 3 cup chicken
- General Tso’s chicken
- Chili oil wontons
- Claypot chicken rice
- Chicken chow mein
- Soy sauce chow mein
I Am... How to make TikTok Whipped Hot Chocolate
TikTok whipped hot chocolate coming in hot for all those fall feels! TikTok may be banned soon, but the TikTok food trends are still going strong! If you loved dalgona coffee and whipped matcha, whipped hot chocolate is here for you this fall season.
What is whipped hot chocolate?
Remember dalgona coffee? The super whipped coffee that took over the internet for a little while back at the beginning of quarantine? Whipped hot chocolate is its chocolate-y cousin: deep, dark, mysterious, and ultimately, delicious. It's cocoa powder that’s been whipped with heavy whipping cream to fluff up into a whipped chocolate topping that you can put on hot or cold milk. Essentially it’s chocolate whipping cream!How to make whipped hot chocolate
Good news, this is super easy to make. Even easier than dalgona. All you need is: cocoa powder, sugar (or sweetener), and heavy whipping cream.- Mix. In a bowl or liquid measuring cup, stir together heavy whipping cream, cocoa powder, and sugar. If you like, you can use a small sieve to get the lumps out of your cocoa powder.
- Fluff. Whip the chocolate mixture up using a whisk, hand mixer, or milk frother until it be comes light, fluffy, and thick. You want it to be whipped but pourable.
- Pour. Add your hot or cold milk to a glass or mug.
- Top. Top the milk with the fluffy hot chocolate. Stir and enjoy!
Whipped hot chocolate ingredients
- Heavy whipping cream: This is what will make your hot chocolate super fluffy. Sometimes it’s just called whipping cream or heavy cream. Either way, you’ll find it next to the milk. It should have 30-36% milk fat.
- Cocoa powder: Ordinary un-sweetened cocoa powder, like what you use in brownies or chocolate mug cake
- Sugar or sweetener: Sweeten to taste using sugar or sweetener of your choice.
Do I have to use cocoa powder?
If you have hot chocolate mix, you can use that, just leave out the sugar!Do I have to use heavy cream?
Yes, the heavy cream (or whipping cream) is what whips up into the fluffy soft cream.Can I make hot chocolate without sugar?
Yes! But if you’re using just cocoa powder it won’t taste sweet. You can use sweetener instead, like honey or maple syrup.What kind of milk can I use?
Any milk is good! I use 2% here. You can substitute your favorite milk: almond milk, soy milk, oat milk, or any milk alternative. It’s the biggest part of the drink so make sure it’s a milk you like!Hot vs cold
You can use hot milk or iced/cold, it’s up to you! I used warm steamed milk because I wanted that warm and cozy hot chocolate feeling.What does whipped hot chocolate taste like?
Like heaven! It’s like regular hot chocolate (if you have it hot) but with a velvety smooth and creamy texture. It’s sweet and chocolate-y and the best on a chilly day.The best way to cream
My favorite way is to use a coffee milk frother. I put everything into a tall liquid measuring cup and whip it in there. Here are some other ways you can whip hot chocolate, from best to worst:- Hand Held Frother – My favorite way to make any whipped drink! This is the frother I have and it works perfectly because it’s very very powerful and it doesn’t take a long time. If you do use a frother, put the mixture in a liquid measuring cup, jar or tall glass instead of a bowl, it’ll make it a tiny bit easier.
- Hand Held Electric Mixer – This is probably the next easiest way because you can press your whisks right up against the mixture and you don’t need to use any arm strength.
- Stand Mixer – This is hands free but you need to make sure you have enough liquid in the bowl so that the whisks actually touch the mixture. You’ll probably need to do a triple or quadruple batch.
- Small Whisk or Matcha Whisk – This is the cheapest way to whip. It works and it works well and you don’t have to get a machine out to do it. It takes some time, but it’s exercise!
- Jar – You can put everything in a jar and shake it up. It takes a while but the whipping cream does whip up.
What can I add to my whipped hot chocolate?
- Pumpkin spice - Two words: PUMPKIN SPICE! Sprinkle on some pumpkin spice for whipped pumpkin spice hot chocolate, it’s the best fall treat out there.
- Marshmallows - Who doesn’t love hot chocolate with marshmallows? Use the marshmallows from Lucky Charms for an even cuter, sweeter treat.
- Extra cocoa powder - Dust on some extra cocoa powder for a pretty chocolatey finish.
- Crushed up oreos - Whipped Oreo hot chocolate is AMAZING. Crush up some oreos on top.
- Crushed up cookies - Don’t stop at oreos, why not try whipped chocolate chip hot chocolate or whipped biscoff hot chocolate.
- Coffee - You can even combine whipped hot chocolate with coffee in the milk for a cute lil whipped mocha.
- Peppermint - Is it too early for winter? Because whipped peppermint hot chocolate is the dreamiest!
Whipped Hot Chocolate Recipe
- 1/2 cup heavy whipping cream (cold)
- 2-4 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 3 cups milk (of choice)
Place the cream in a bowl or liquid measuring cup.
Sift the cocoa powder on top and then add the sugar.
Whip with a wire whisk, electric mixer, or milk frother until the cream forms soft peaks. Be careful not to over whip or you’ll get whipped cream instead of soft whipped hot chocolate cream.
Fill two glasses or mugs with hot or cold milk of choice. Top the glasses with a generous amount of whipped hot chocolate. Stir throughly before enjoying!
Estimated nutrition assumes 1% (lowfat) milk.
I Am... Instant Pot Brown Rice
Are you team white rice or team brown rice? I love both, but truth is, I don’t make brown rice as often as I would like because it takes a bit longer to cook than white rice. But with instant pot brown rice, I’m team brown rice all the way. It’s fast, healthy, and best of all, it’s nutty and delicious.
Instant pot rice
If you don’t own a rice cooker, cooking rice can be a bit of a chore. But guess what?!? If you own an Instant pot, you already do own a rice cooker. Ever since we got our instant pot, we haven’t ever pulled out our (really nice, tiny) rice cooker because the instant pot does such a great job.The secret to faster instant pot brown rice
If you want your brown rice faster (doesn’t everyone?!?) the secret is to use really hot water. The instant pot does a lot of things fast but it doesn’t heat up water as fast as a gas stove or even your tap, so we like to use either really hot tap water or boiling water (if you have a gas stove) to give it that little extra boost.How to cook instant pot brown rice
- Rinse your rice. You need to rinse brown rice for cooking in the Instant Pot, it’ll make your rice more tender because it has a bit of extra moisture from rinsing. Generally brown rice needs more water than white rice so rinsing it will add a touch more water to the recipe. Place the brown rice in a bowl, lightly soak, and swirl with your hand then drain with a fine mesh strainer.
- Cook on high pressure. Pop the rice with an equal amount of water into the insert of your Instant Pot. Set your pot to High Pressure for 20 minutes.
- Quick release. When the Instant Pot is done, immediately carefully press the quick release to vent all the steam and pressure.
- Fluff and serve. When the steam and pressure has fully escaped, open the lid, fluff up the rice and enjoy!
Rice to Water Ratio
The best rice to water ratio for the instant pot is 1 cup of brown rice: 1 cup of water. That’s it, it’s just a one to one ratio of rice to water. This means that you can use any sort of measuring tool you want, just make sure the water and rice volume is equal.Should I wash brown rice?
In this case, yes! Brown rice takes longer to cook than white rice and generally needs a bit more moisture so rinsing the rice gives it a bit of a head start with hydrating the rice. By rinsing it, you’ll allowing some moisture to go into the kernel of the rice before it even starts cooking in the Instant Pot.What’s the best brown rice?
We like short grain brown rice because it’s glossy, nutty, and fluffy. This recipe will work for long grain brown rice as well though.Brown rice vs white rice
While brown rice and white rice have a similar amount of carbs and calories (not as much as you'd think!), brown rice is a whole grain that has more vitamins and dietary minerals in it and has a lower glycemic index. But, I just love it because it tastes nutty and has more heft and chew and makes me feel more full when I eat it.What to serve with instant pot brown rice
- Mapo tofu
- Oven baked sweet and sour chicken
- Salted egg yolk fried chicken
- Air fryer char siu
- Garlicky mushrooms
Instant Pot Brown Rice
- 1 cup brown rice
- 1 cup hot water
Rinse the brown rice and drain well.
Add the rice and 1 cup hot water to the insert of the Instant Pot.
Make sure the pressure valve is in the sealed position. Set the Instant Pot to pressure cook high for 20 minutes. When the pot is done, quick release. Open the lid carefully, fluff and enjoy!
I Am... 12 Fall Recipes to Get You in The Mood For Fall
I don’t know about you, but I’m ready to carb-load for fall. I love all the warm and comforting flavors of fall food. Give me a bowl of food and a giant blanket and the equivalent of a roaring fire (the modern day roaring fire is Netflix) and I’m the happiest fall camper of them all! Here are 12 fall recipes to get you in the fall feels, right now.
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I Am... Oreo Mug Cake
I’m on a mug cake streak. I have been making mug cakes every day for a sweet treat to cap off the night. Is it wrong to have cake everyday? Maybe it’s wrong, but it feels so right, especially when it’s Oreo mug cake! Um, please give me all the Oreos. They are my one true store-bought cookie weakness. I just love the combination of that dark cocoa cookie and creamy center. Heck I even love ALL the seasonal varieties. Anyway, we almost always have a package of Oreos in the pantry – that is unless I’ve eaten them all. When I saw all those videos about the two ingredient TikTok Oreo mug cake floating around I wanted to try it too. But I almost couldn’t bring myself to do it because I love eating Oreos just as they are. Plus I also have a killer mug cake recipe that is super easy and delicious. I decided to do a side-by-side taste test. The results will shock you! Or will they?! I ended up liking my Oreo mug cake better. It was more moist and fluffy and it tasted more like cake. The Oreo and milk only mug cake was good…if you’re desperate. JK JK it tastes kind of like a very dense chocolate cake. It was a little molten and gooey in the centre.
What is a mug cake?
A mug cake is a cake baked in a mug, in the microwave. It’s perfect for a single serving and super easy to make. Mug cakes are great for treats, snacks, and desserts. Maybe even in the morning? JK pls don’t eat cake for breakfast. Unless it’s coffee cake.What is TikTok Oreo mug cake?
TikTok Oreo mug cake is a mug cake recipe that’s floating around where you make a mug cake using only two ingredients: Oreos and milk. The oreos are crushed up and mixed with milk then microwaved into a cake. Obviously they are really, really easy to make.Mug cake tips and tricks
- Always microwave your mug cake on a plate. Even though I have my mug cakes down to an art and I know exactly how high they will rise, I always microwave on a plate because if there’s some sort of freak accident where my mug cake overflows, I don’t want to be cleaning cake out of the microwave.
- Start off microwaving for 1 minute then add 10 seconds as you go. Some microwaves are stronger than others plus it really depends on how soft and gooey you like your cake. For my microwave, 1 minute 10 seconds is perfect.
- Use a microwave safe mug! I probably shouldn't have to say this one, but yes, please use a microwave safe mug, not plastic.
- For the oreo and milk only mug cake be sure to crush up your oreos as fine as possible, so that it almost looks like flour.
What kind of mug should I use?
For my Oreo mug cake, I suggest using a mug that’s big enough to hold 1 and 3/4 cups water. To find out if you mug does this, take a measuring cup and measure out 1 3/4 cups water into your mug. There should be a little bit of space on top still. If it fits, it sits and you’re good to go. For the Oreo and milk only mug cake, you can pretty much use any mug as long as it’s not tiny. There isn’t a lot of rise with that mug cake, so go ahead and use your favorite mug as long as it’s not an espresso cup.Oreo Mug Cake
This is a better tasting version, see notes for the original TikTok version!
- 6 tbsp milk
- 1 tbsp oil
- 1/4 cup flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 2 oreos (lightly crushed, plus extra to top)
- 1/4 tsp baking powder
- 1 pinch salt
- 1 tbsp chocolate chips (or chopped chocolate)
In a large mug, whisk together the milk and oil.
In a small bowl, mix together the flour, cocoa, crushed oreos, sugar, baking powder, and salt.
Add the flour mix to the mug and mix well until there are no lumps.
Sprinkle on the chocolate and extra crushed oreos, if using.
Place on a microwave safe plate and microwave for 1 minute and 20 seconds.
Let cool slightly and enjoy!
For the tiktok version, just do the following:
- In a large mug, crush 6 oreos completely, until they are very fine, then stir in 1/4 cup milk.
- Microwave (place the mug on a plate) for 75 seconds. Remove, let cool slightly and enjoy!
Note: For either version, you may want to microwave your cake for a bit longer depending on how gooey you like your cake. Microwave in 10 second increments after the first minute until it’s done to your liking.
I Am... Dalgona Coffee Recipe
Dalgona coffee is having a moment. This whipped coffee is viral on TikTok, trending on Twitter, and blowing up my insta feed. It’s pretty, it tastes good, and it’s probably the best way to to spend some time while you’re at home during the stay home covid campaign.
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I Am... The Juicy Lucy Burger
It's burger season! Time to break out the grill or cast iron pan, if that's what you make your burgers in, and get your burger on. If you're doing burgers I hope you get a chance to make a Juicy Lucy. I first heard about the infamous Juicy Lucy a couple of years ago. I was headed to Minneapolis for a quick trip and before I flew out, Mike did a quick search on what kind of foods Minneapolis is known for. The thing that came up again and again was a Juicy Lucy. According to lore, Juicy Lucys (Lucies?) were invented in the city in the 50s in two different bars independently of each other. I think there's some sort of Juicy Lucy rivalry going on between the two, but regardless, they both make a burger where the cheese is inside the patty instead of on top. The cheese makes everything extra juicy, thus Juicy Lucy. Of course, after Mike discovered Juicy Lucys, I got really excited. I mean, a burger with the cheese inside the patty? I could just imagine how gooey and melty and cheese pull friendly it was going to be. We watched a bunch of YouTube videos on them – the most notably weird one being of Richard Blais making a Juicy Lucy where the cheese wasn't even melted. That led us down a Richard Blais YouTube hole. Did you know he calls his fans "Blaisians?!" Shudder. Anyway, the most important part of a Juicy Lucy is the molten cheese core. To get that you have to cook your burger on the stove to get that nice seared crust, then finish it in the oven so that the cheese gets extra melty. I think I put a bit too much cheese in mine though because the cheese started to ooze out a bit. I'm not complaining though because the patty ended up with a cheese crust and crusty, crispy cheese is always a good thing. Happy burger-ing! Hope you get some Juicy Lucys soon. PS - I never did get a chance to try a Juicy Lucy in Minneapolis. Have you ever had one? We'll have to go back one day!
What is a Juicy Lucy?
A Juicy Lucy is a cheeseburger where the cheese is inside the patty instead of melted on top! Juicy Lucys have a melted oozy core of cheese. They were invented in Minneapolis, but it’s debatable who invented them first. There are two dive bars that claim to be the original inventor of Juicy Lucys: Matt’s Bar and 5-8 Club. Juicy Lucys are delicious, especially if you love melted cheese.Juicy Lucy ingredients
- Ground beef. Use a nice ground beef - go for grass fed, organic if you can. The better the quality of beef the better your burger will taste
- Cheese. You can use any melty cheese you want. I went with cheddar because I love the flavor, but traditionally it’s made with American cheese for a creamy, super smooth, liquid molten melt.
- Seasonings. I kept it simple with salt and freshly ground pepper but you can also season your burger patty with garlic powder, onion powder, a bit of paprika, and a pinch of cayenne.
- Burger buns. I love super squishy burger buns and I love them toasted with butter. If I’m buying buns, we’ll go for a brioche-type bun or a potato bun. Of course you can go all out and make your own buns too.
- Burger sauce. Again, we kept it simple with the classics: mayo, ketchup, and mustard. You can also go for a jalapeño burger sauce or a copycat Shake Shack sauce or copycat In-N-Out spread
- Burger toppings. These are entirely up to you! I never say no to lettuce or tomato on a burger and Mike loves a good pickle. You could also do some onions, either raw or caramelized. Sky’s the limit.
What kind of cheese should I use for a Juicy Lucy?
You should use the cheese you love! If you want to do as the Minnesotans do, use American cheese – it’s the meatiest of the melty cheese. You can also use cheddar, pepper jack, blue cheese, mozzarella, fontina, gruyere, provolone, or even a mini brie!Grilled or pan-fried Juicy Lucy?
You can either grill or pan-fry your Juicy Lucy. We’ve done both and usually I prefer pan-fried because I love the crust it gets.How to make a Juicy Lucy
- Make the patties. Stuff your burger patties with ALL the cheese.
- Cook the patties. Cook up your burgers anyway you like, we prefer pan fried but you can grill them too. Let the patties rest while you toast the buns.
- Toast the buns. Toasted buttered buns are essential to a good burger.
- Assemble. Spread on your condiments of choice, place the Juicy Lucy patty on then top with burger toppings of your choice and the top of the burger. Enjoy but be careful, the cheese is hot!
How to put the cheese in the center of a Juicy Lucy
The molten core might seem like a mystery, but it’s really easy to put cheese inside the middle of a burger patty.- Form. Take a portion of ground beef and then divide it into 2 patties, one a bit smaller than the other. Form them, one slightly bigger than the other, with a little indent in the middle.
- Fill. Put a bunch of cheese in the middle of the indent of the slightly larger patty then top it off with the slightly smaller patty.
- Seal. Pinch the patties shut, sealing in the cheese. Done!
Juicy Lucy
Meet the Juicy Lucy, the ultimate cheeseburger with the cheese inside the patty.
- 1/4 lb ground beef (chuck preferred)
- 1/4 cup shredded cheese (cheddar preferred)
- salt and freshly ground pepper
- 1 burger bun (see notes)
- 1 leaf green leaf lettuce (torn)
- 1 slice tomato
- pickles (if desired)
- condiments (if desired)
Divide the beef into roughly 1/3 and 2/3 portions. Shape the 2/3 portion into a burger shape with an indent in the middle. Try to make the burger slightly bigger than your bun as it will shrink while cooking. Put the cheese in the center of the larger patty.
Top with the remaining beef and shape compactly into a burger patty. Season both sides with salt and pepper.
Heat a cast iron pan over medium-high. Butter and toast your buns, then set aside.
Add the burger, and fry for 3-4 minutes on each side, until charred and a crust starts to form.
Spread ketchup, mayo, and mustard, to taste, on the bottom bun. Top with the burger, lettuce, tomato, and the top bun. Enjoy immediately!
Burger buns are one of the most important and overlooked component of any burger. We prefer Martin's potato rolls, every time.
I Am... Edible Cookie Dough
Do you love raw cookie dough? This edible cookie dough recipe is safe to eat and tastes just like the chocolate chip cookie dough in Ben & Jerry’s chocolate chip cookie dough ice cream! Is there anything better than eating edible cookie dough, straight from the bowl? I think not! It’s a guilty pleasure of mine and one that I don’t indulge in nearly enough. I am changing that immediately because I’ve discovered the best recipe for edible cookie dough and now I can live out my childhood fantasy of straight up eating raw cookie dough with a spoon. What is it about cookie dough? I love a good chocolate chip cookie – I mean, I really love chocolate chip cookies so it’s no surprise that I love chocolate chip cookie dough. Warm cookies are heaven but sometimes I just want to nibble on a ball of cookie dough. Last fall, Mike and I went leaf peeping in Vermont. It was our first time there and the leaves did not disappoint. It was fall heaven. We did all the fall things: went to a pumpkin patch, had hot apple cider donuts, and went to the Ben and Jerry’s Factory tour! The fall leaves were gorgeous but I think the highlight for me was the ice cream. I can pretty much demolish a pint of Half-Baked in one go. The best thing about it are the little nuggets of chocolate chip cookie dough, of course! So good. This isn’t sponsored by the way, I just really love Ben and Jerry’s. Anyway, the chocolate chip cookie dough is so popular that they released a recipe for it! I am here to say that this edible cookie dough tastes just like Ben & Jerry’s chocolate chip cookie dough! If you freeze them they are bang on - so snackable and so good.
Why cookie dough?
Did you ever sneak a bit of cookie dough when you were a kid because you just couldn’t wait? It was the best, am I right? Unfortunately, raw cookie dough isn’t the safest due to the raw eggs and flour, so edible cookie dough is here to save the day and cure our cravings.What is edible cookie dough?
This edible cookie dough recipe has (almost) everything regular chocolate chip cookies have, minus eggs so you can snack on it straight from the bowl. It tastes just like regular chocolate chip cookie dough thanks to the butter, brown sugar, vanilla, and chocolate.Is raw dough safe to eat?
Regular raw cookie dough isn’t safe to eat because raw eggs and uncooked flour have a high likelihood of containing salmonella and e.coli. So, it’s eggless cookie dough and heating up flour to the rescue. This edible cookie dough is 100% safe to eat.How to heat up flour so it’s safe
Heat treating flour is what we’re going to do to make it safe to eat. The easiest way is to microwave it. Just pop it in a microwave safe bowl and heat it on high in 30 second intervals, stirring in between. When the flour reaches 165°F throughout the flour, it’s safe to eat. If you don’t have an instant read thermometer, it’ll take about 1 minute and 15 seconds. If you want to use the oven, spread the flour out on a rimmed baking pan and bake in a 300°F oven for two minutes at a time, stirring in between, until it reaches 165F. Be sure to let the flour cool completely before using it in the dough.How to make edible cookie dough
- Heat. First we start off by heating the flour so it’s safe to eat raw. The easiest way is to microwave it until it reaches a safe temperature. Once it’s safe, let the flour cool completely.
- Beat. Beat together the butter and sugar until super creamy, then beat in the cream, vanilla, and salt.
- Mix. Mix in the flour then fold in the chocolate. It’s ready to eat, no baking or waiting required!
Edible cookie dough ingredients
- Flour. If you’re going to make cookies, you need flour. We’ll use all purpose and heat it up, essentially pasteurizing it.
- Butter. Butter is what gives edible cookie dough that creamy buttery flavor. Go for unsalted so you can control how much salt is in your dough.
- Brown sugar. Brown sugar is a key flavor in chocolate chip cookies: deep, sweet, caramelized notes are what we’re going for.
- Heavy cream. The heavy cream adds just the right amount of richness and moisture for our edible cookie dough to come together.
- Vanilla. Chocolate chip cookies aren’t chocolate chip cookies without vanilla.
- Salt. Just a pinch of salt to balance out the sweet and bring everything together.
- Chocolate. The most important part! You can use chocolate chips but I like to cut up good quality semi sweet chocolate because I love the way chunks look in cookie dough. I chopped up some of a block of Callebaut semi sweet chocolate: when you chop it you get small flakes of chocolate and bigger chunks, giving the cookie dough more textural contrast. You can also chop up a bar of dark Trader Joe’s chocolate or use your favorite chocolate chips, mini size or regular. No matter what chocolate you choose, make sure you use chocolate that you like eating because the flavor really shines through. You could even go wild and chop up your favorite chocolate candy bar!
How long does this last?
Keep it in an airtight container in the fridge for up to 1 week or pop it in the freezer for up to 6 months.Can I bake edible cookie dough?
You could but you won’t end up with cookies. There are no eggs and no leveners so they’ll be flat and tough. If you want to bake regular chocolate chip cookies, please make my all time favorite brown butter chocolate chip cookie recipe.What to do with edible cookie dough
- eat it, just like that - this is my favorite, especially when it’s still a little cold out of the fridge!
- use it as a topping for ice cream
- blend it into a milkshake then top the milkshake off with extra bits of cookie dough
- dip it in chocolate for cookie dough truffles
- spread it onto brownies for a brownie cookie dough mash-up
- let it get a bit soft at room temp and use it as a dip with pretzels or graham crackers
Edible cookie dough for one
If you want to make a tiny batch, change the number in the “Serves” section of the recipe card. That way you can easily make edible cookie dough for one or two. Or you know, you can just make the whole recipe for yourself, I won’t judge!Edible Cookie Dough Recipe
Delicious and easy edible cookie dough with no egg or raw flour so it's safe for you and your family to eat as much as your heart desires!
- 1 cup all purpose flour
- 1/2 cup unsalted butter ((1 stick), at room temperature)
- 1 cup brown sugar (lightly packed)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp kosher salt (see notes)
- 1/2 cup chocolate chips (or chocolate chunks)
Heat treat the flour by placing it in a microwave safe bowl and microwaving on high in 30 second intervals, stirring in between. Make sure the flour reaches 165°F throughout, about 1 minute to 1 minute 30 seconds. Stir and let cool completely.
While the flour is cooling, use a stand mixer or hand mixer to beat together the butter and brown sugar until very light and fluffy.
Stir in the cream, vanilla, and salt, mixing well, then stir in the cooled flour.
Fold in the chocolate chips/chunks.
Use a small cookie scoop (or a spoon) to scoop up into little nuggets of edible cookie dough goodness. Enjoy immediately or store covered in the fridge or freezer.
Inspired by Ben & Jerry's
Note: 1/4 tsp of salt was enough for us but if you prefer your food on the more seasoned side, double to 1/2 tsp salt.
I Am... Japanese Egg Sandwich
A Japanese egg sandwich, also called tamago sando, is a classic Japanese sandwich: egg salad tucked between two fluffy slices of milk bread. You’ll find them in convenience stores across Japan and now in your very own home. The egg salad filling is rich and creamy and the bread is a fluffy pillowy hug!
What is a Japanese egg sandwich?
A Japanese egg sandwich is a take on an egg salad sandwich. Hard boiled eggs are mixed with Japanese kewpie mayo and put between two soft slices of bread, usually Japanese milk bread or shokupan. Egg sandwiches are super popular in Japan. They sell them almost everywhere: at grocery stores, convenience stores, bakeries – basically anywhere you would think you would buy a snack or quick lunch, egg salad sandwiches are there. They’re kind of prevalent in pop culture too: Anthony Bourdain was a huge fan of Lawson’s egg salad sandos and David Chang still says it’s one of the first thing he eats when he touches down in Tokyo.What kind of bread for egg salad sandwiches?
The best bread for a Japanese egg salad sandwich is milk bread. You can make your own milk bread or you can go to an Asian grocery store to pick up a loaf. Usually, I like to use a square loaf, also known as a pullman loaf, so when I trim the crusts off – which is essential – you don’t lose as much bread. If you don’t have access to milk bread, go for the softest, fluffiest white bread you can find. You can also use brioche or standard sandwich bread.Japanese egg salad sandwich ingredients:
- Milk bread. You need bread for sandwiches, but if you want to eat just the filling by the spoonful, I wouldn’t judge.
- Eggs. Get the best eggs you can, since this is a recipe that has so few ingredients.
- Kewpie mayonnaise. Kewpie is essential, more on that below.
- Cream. You need just a bit of cream to pull everything together. If you’ve had egg sandwiches in Japan, you know how creamy their egg salads are.
- Salt. Just enough salt to bring out the natural flavor of the eggs.
- Sugar. There’s just a hint of sweetness in tamago sando to balance out all the umami.
- Butter. Sandwiches that don’t have buttered bread are a travesty. Plus if you’ve ever taken apart a sandwich from Lawson, 7-11, or FamilyMart, you’ll notice a tell tale slick of butter.
What is Kewpie mayo?
One of the key ingredients for a good Japanese egg salad sandwich is kewpie mayo. Kewpie mayo is Japan’s favorite mayonnaise and salad dressing brand and you’ll pretty much find it in every Japanese household. It’s rich, yet light, and incredibly delicious. Kewpie mayo is so beloved in Japan that they even had specialty kewpie mayo cafes to celebrate all things kewpie. You can find it, in its signature squeeze bottle with a red flip top at most grocery stores these days, in the Asian aisle. The mayo itself is a bit more golden that your standard mayo and much more creamy and luxurious. Kewpie mayo is made with just egg yolks – as opposed to regular mayo which is made with whole eggs – and rice vinegar for a hint of sweetness. It’s absolutely addictive.What can I make with Kewpie mayonnaise?
Kewpie mayonnaise is a major condiment used in a lot of Japanese dishes. If you have a bottle on hand, here are some things you can use it for:- ebi mayo/crispy shrimp with a spicy dressing
- California roll avocado toast
- takoyaki
- Japanese potato salad
- chicken karaage
- miso tuna salad
- California roll nachos
- okonomiyaki burger
How to make a Japanese egg salad sandwich
- Boil the eggs. Start off by cooking your eggs. You’ll need 2 large eggs, hard boiled.
- Make the filling. Once the eggs are cooked, cooled, and shelled, it’s time to make the filling. Cut the cooked eggs in half and pop out the yolks, kind of like how you would if you were making deviled eggs. Mix the yolks with kewpie mayo, a touch of cream (or milk), salt to taste, and just a hint of sugar. Dice the whites then mix into the yolks.
- Butter the bread. Lightly butter the bread, all the way to the edges.
- Fill the sandwich. Spread the filling generously onto one slice of bread then top with the other buttered slice of bread.
- Slice. Use a very sharp knife or a bread knife to trim off the crusts (chef’s treat!) then cut the sandwich on a diagonal or into even thirds. Enjoy!
If you’re on a Japanese sandwich kick, please check out these other Japanese sandwiches right here:
- Japanese fruit sandwich: strawberry sando
- LA’s Kombi egg salad sandwich
- Japanese crispy chicken sandwich: chicken katsu sando
- Japanese crispy pork sandwich: tonkatsu sando
Japanese Egg Salad Sandwich Recipe - たまごサンド
A Japanese egg sandwich, also called tamago sando, is a classic Japanese sandwich: egg salad tucked between two fluffy slices of milk bread.
- 2 large eggs
- 2 tbsp kewpie mayo
- 1 tsp milk (or cream)
- 1/4 tsp kosher salt
- 1/4 tsp sugar
- 2 slices shokupan
- butter (room temp)
Remove the eggs from the fridge as you bring a medium pot of water to a boil. Prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
Plunge the eggs into the ice bath to cool them down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently roll the egg and peel, under running water, if needed.
Cut the eggs in half and separate the whites from the yolks. Dice the whites.
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth.
Gently mix in the diced whites.
Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
Top with the other slice and press down gently. Trim the crusts and slice in half on a diagonal or perpendicularly into thirds. Enjoy!
I Am... Mango Smoothie
One of my all time favorite fruits ever is mango. Mangos are so sweet, so juicy, so tropical, and just insanely delicious. I’ve gone days where I’ve had dinner that consists of me just eating mangos. Yup, straight up just eating cold cubes of sweet, juicy mangos. Eating mangoes reminds me of Asia, in the best possible way. I remember eating so many mango sticky rice desserts in Thailand (I should really make mango sticky rice on the blog!) and being straight up obsessed with the mango smoothie from Hui Lau Shan in Hong Kong. Have you guys heard of Hui Lau Shan? They’re an HK staple, a chain of dessert shops that specialize in mango drinks and desserts. They’re incredibly beloved and they have stores all over the world, even in LA! They have the cutest mango mascot and the best mango drinks. Trust me, a mango drink is incredibly refreshing in the hot and humid heat (and all other weather too).
Mango is life
There are over 500 varieties of mangos out there. World famous Alphonso mangos are often said to be the best of the best, but they have a very small season and aren’t really readily available outside of India, at least unless you’re willing to pay absurd prices. For me, the most readily available and best mango in North America is the Carabao mango. It’s bright orange, super sweet, not too fiberous, has a small pit, and is super juicy – run down your arms juicy.How to cut a mango
There are so many ways to peel and cut a mango! Here are two that I do:-
The vegetable peeler
You can peel a mango using a vegetable peeler. Just peel it the way you would a carrot. After that, lay the mango out on the cutting board, tall-ways. Carefully use a knife to cut off half of the mango, positioning your knife off center to avoid the pit in the middle. Repeat on the other side and then carefully use a pairing knife to trim off any extra mango from the pit. Dice up the mango as desired. -
The hedgehog method
The other way to peel is the hedgehog method: hold the mango on a cutting board, tall-ways. Use a knife and cut off a lobe of mango, positioning your knife off center to avoid the pit. Repeat on the other side. Take the mango and use a pairing knife to cut a grid into the mango halves, being careful not to cut through the skin. Flip the mango so that the cubes are poking out then carefully slice off the cubes. Or you could use a spoon to scoop everything out.
So you want a ripe mango?
When choosing a mango, color doesn’t really matter. What you’re looking for is a firm skin that has just the tiniest bit of give, like when a peach or avocado is ripe. Take a sniff: if it smells super fragrant and sweet, it’s ready for you.Mango calories
Even though a mango tastes great, it's also really low in calories. One average mango only has 202 calories!The HK style mango smoothie
I love Hui Lau Shan so much that I’ve taken to making a Mango Mania Hui Lau Shan copycat drink. The Hui Lau Shan A1 is my absolute favorite: mango & mango jelly in mango juice. That’s triple mango. Luckily, mangos are pretty much a staple at the grocery store in summer because I’ve been buying them up like mad. This mango smoothie is everything a mango smoothie wants to be. Icy and sweet and juicy with soft and squishy mango jelly cubes and fresh mango. Seriously so refreshing. It takes a little time and foresight, but I promise you, it’s worth it.Frozen Mango
The recipe calls for frozen mango cubes, which are available everywhere, even online! I find that fresh ones are almost always sweeter, so I peel, cube, and freeze fresh mangos specifically for this smoothie. It takes about 4 hours in our freezer, so you can do it just before you make the jelly and have it all ready at the same time. Don't forget to save some fresh mango for garnish though!Mango juice & mango puree
What’s the difference between mango juice and mango puree? It’s simply a question of thickness. Mango juice is usually thinner and mango puree is more thick. I tend to buy mango juice and make mango puree. Nowadays mango juice is pretty much available at most grocery stores. They usually label it as mango nectar. If I see it, I get 100% Pure mango juice nectar by Phillippine brand because it’s essentially mango, sugar, and some citric acids as a stabilizers. Other good choices: SunTropics in the fridge section, Goya, and Jumex. The key is to go for a juice that is pure mango, not a juice blend. I like to make my own mango puree by blending up fresh mangos. Simply peel and dice your mangos then pop them in the blender or food processor and blend until smooth. You shouldn’t need to any liquid to your blender or food processor because mangos are pretty juicy on their own. You could go out and buy mango puree - they sell it as a speciality item, frozen in some speciality food stores, but it’s a lot easier to make your own.Do you love ALL the mango things??
- Easy 7 Ingredient Mango Pineapple Habanero Hot Wings
- Hello Spring! Crispy Coconut Waffles with Mango
Mango Smoothie
How to make a mango smoothie just like they do in HKG.
Mango Jelly
- 1.5 tsp gelatin
- 1/4 cup mango juice
- 1/4 cup hot water
- 1/2 cup mango puree
- 1 tbsp sugar (optional)
Mango Smoothie
- 3.5 cups frozen mango chunks (see note)
- 1 cup mango juice
- 2 cups ice (6oz)
- 1/2 cup fresh mango cubes
Make the mango jelly: sprinkle the gelatin on the mango juice and let bloom for 3-5 minutes then stir in the hot water. When the gelatin is dissolved, stir in the sugar, if using, then the mango puree. Pour into a small rectangular dish or container and let set, about 4 hours. When set, cut into small cubes.
Make the mango smoothie: Blend the frozen mango cubes with the juice and ice until smooth.
Assemble: Add some mango jelly to the bottom of a glass, then top with the mango smoothie and some fresh mango cubes. Enjoy immediately!
You can use store-bought frozen mango chunks as well but I find that fresh ones are almost always sweeter, so I peel, cube, and freeze fresh mangos specifically for this smoothie.
I Am... How to Make Japanese Pudding aka Purin
I love Japanese purin. It goes by many names: flan, pudding, crème caramel, Hokkaido milk pudding, Japanese custard, egg pudding, flan de leche, caramel flan – no matter what you call it, it’s delicious. Creamy, smooth, thick, firm-yet-soft, and literally covered in caramel, purin is the perfect dessert. I love cutting into purin - there’s something so satisfying about spooning out that first bite. Plus it’s so pretty! The contrast between the deep, dark caramel and the pale yellow of the custard just speaks to me. Purin is incredibly popular in Japan – read my super long article here – but if you’re craving purin, why not make it at home?
What is purin?
Purin is a Japanese take on crème caramel, also known as flan, caramel custard, egg pudding, or caramel pudding. Essentially it’s a gently cooked custard dessert made from eggs, milk, and sugar, with a layer of clear caramel sauce on top. It’s creamy and sweet, with a hint of caramelization from the caramel. It originated in Europe – specifically Spain, France, Italy, and Portugal, but now it’s pretty much made and enjoyed all over the world.There are two kinds of Japanese purin:
- Baked/steamed - This is the classic retro Japanese purin that you’ll find in most cafes. It’s smooth and creamy, on the slightly firmer side, but still has a bit of jiggle. Sometimes it’s called yaki-purin (baked pudding) or mushi-purin (steamed pudding).
- Gelatin/no bake - This is made with gelatin, it’s smooth and wobbly, kind of like the texture of jello. The super popular store-bought purin called Pucchin Purin by Glico is made with gelatin.
The perfect Japanese purin
The perfect purin, to me, is smooth and creamy custard with just the right amount of sweetness and a hint of vanilla. The caramel needs to be on the bittersweet side so it contrasts and compliments the custard. It should keep it’s shape on your tongue until you sink into it, then it should dissolve into a velvety smooth melty bite.What does Japanese purin taste like?
There are so many Japanese purins out there, from home made, to store-bought, to cafe, and high-end versions. They all taste delicious, varying between firm and soft, extra sweet to just sweet enough, with different levels of bitterness from the caramel. If you’ve had crème brûlée before, purin tastes like the custard part of crème brûlée. It also tastes kind of like a firmer, more set vanilla pudding.Ingredients for Japanese Purin
Purin is incredibly simple and it’s so amazing that something so delicious can come from just 4 ingredients!- Sugar. We’re going to use granulated white sugar both for the layer caramel that self-sauces the custard, and the custard itself.
- Eggs. This recipes needs two large eggs and one extra egg yolk. The extra egg yolk adds another dimension of richness and depth and also makes the custard a beautiful yellow. If you use just whole eggs, your custard will be more pale and also more jiggly. Make sure you use the best eggs you can because part of the deliciousness of purin is the purity of the ingredients.
- Milk. Whole fat milk is your friend here. You want it to be rich and creamy.
- Vanilla. Vanilla is key to adding that hint of baked goods essence and a sweet aroma that hits your nose even before you taste the purin. If you have whole vanilla beans, you can add those in for a beautiful vanilla bean flecked purin.
How to Make Japanese Purin
- Make the caramel. Making caramel is easy, it’s just sugar and a bit of water heated slowly over a medium flame until the sugar starts to dissolve and caramelize. At first the sugar will turn liquid and have lots of tiny bubbles that will slowly turn brown on the edges of the pan, the center of the pan will still be clear. Swirl your pan gently to incorporate the caramelized sugar with the uncaramelized sugar. After your sugar bubbles away for a bit the bubbles will become larger and everything will be more and more caramelized and brown. I like my caramel on the darker side because I like the contrast of bittersweet with sweet but take your caramel off the heat when you see the color you like. Immediately add in a bit of hot water – but be careful because the caramel will sputter and splash – and swirl to combine. This extra bit of water thins out the caramel so that when you tip the purin out onto a plate, it will be a thin caramel glaze.
- Pour the caramel. When the caramel is done, immediately pour it into your pudding molds or ramekins. Swirl to coat the bottoms evenly. Set aside.
- Make the custard. In another pot, heat the milk and remaining sugar over medium low heat, stirring every so often, making sure the sugar dissolves. You don’t want the cream to come to a boil, just heat it enough to dissolve the sugar.
- Combine the eggs and milk. Whisk the eggs and egg yolk well so that there are no bits of egg white left then slowly add the warm milk, whisking as you go. Strain and pour the custard into the prepared pudding molds/ramekins.
- Bake. It’s time to bake! The purin are going to bake in a warm water bath, aka a bain marie, in a low the oven. The bain marie makes the heat nice and even and moist, helping the custard bake slowly and evenly.
- Chill. This is probably the hardest part but these purin need to chill so they set up perfectly. Chill them overnight so they set – the texture is best when cold.
- Flip. This is probably the most nerve wracking part of making purin: getting it out of the mold. You want to use a knife to loosen the edges and break the suction of the custard against the mold. Once you’ve broken the seal, flip it over on to a plate (bonus points if you have a retro pudding dish) and shake to release!
How to steam custard/crème caramel/purin
If you don’t have an oven or don’t want to turn the oven on, you can steam the purin as well. Add about 2 inches of water to a deep skillet and bring to a boil. When the water is boiling, turn the heat to low and place your purin cups (cover the tops with foil) in the pan, then put the lid on the pan to steam for 10 minutes. Turn the heat off but leave the lid on for an additional 10 minutes. Remove from the pan, and let cool on a wire rack before chilling completely.Instant Pot custard/crème caramel/purin
Yes! You can use an Instant Pot or pressure cooker to make purin. Just add 1 cup of cold water to the insert and place the steamer rack in. Carefully place the foil covered ramekins/molds on the rack. Set the Instant Pot on to high pressure for 12 minutes then do a natural release. Carefully remove the purin and let cool at room temp before chilling completely.Can I make custard/purin without milk?
Yes! You can use alternate milk products like soy, almond, oat, rice, hazelnut, any of the alternate milks will work but you will get a different flavor – the purin won’t be as rich as if you use full fat milk.Can I make custard/purin without sugar?
You’ll need a sugar alternate to make custard/flan/purin without sugar. I’ve heard that sugar substitutes like erythritol and swerve work, but I haven’t tried them.Can I make custard/purin without eggs?
Unfortunately you’re going to need eggs for this recipe because eggs are the main component of custard. They’re what sets and gives purin that smooth texture.How to eat Japanese purin
I love serving purin with the classic dollop of softly whipped cream and a cherry on top because it evokes those home cafe feels. A cup of pour over black coffee on the side completes the whole cottagecore experience!Why you should make Japanese purin
- You’ve been to Japan and are addicted to purin like me and wish you could fly back just to eat purin but in the time of Covid are left with a purin shaped hole in your soul
- You like flan or crème caramel or custard and want to try something new
- You watch anime and are always curious why everyone talks about purin
- You’re a fan of the super cute Sanrio character Pompompurin
- You live the home cafe life and need purin to make your home cafe complete
- You think purin is super cute and retro and you want to know if it tastes good too
Japanese Purin Recipe
This japanese take on crème caramel/flan will blow your mind.
Caramel
- 1/4 cup sugar
- 1 tbsp water (room temp)
- 1 tbsp water (hot)
Pudding
- 1 cup whole milk (full fat)
- 1/4 cup sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla
Serve with
- whipped cream
- fresh cherries
Heat the oven to 300°F. Bring a pot of water to a simmer - you’ll need this for the water bath. Have 2 heat proof ramekins/pudding molds (at least 1 cup) ready for the caramel as well as an oven safe baking dish that can hold both puddings.
Make The Caramel
In a small sauce pan, add 1/4 cup sugar and 1 tablespoon water without stirring together. Heat over medium high heat until the sugar starts to dissolve on its own and caramelize. Let bubble until it turns a beautiful amber. Swirl the pot if needed to fully incorporate the sugar. When a deep brown, remove the heat from the pan and very carefully add in 1 tablespoon of water. The caramel will hiss and sputter, so watch out! Swirl to combine.
Immediately pour the caramel into the ramekins/pudding molds, as equally as possible. Swirl to spread across the bottom of the pudding molds. Set aside.
Make The Pudding
In another small sauce pan, heat up the milk and 1/4 cup of sugar over medium-low heat while stirring, until the sugar is dissolved, without letting the mixture come up to a boil. Remove from the heat when the sugar is dissolved.
Lightly beat the eggs with the vanilla in a medium bowl, being sure to fully incorporate the whites with the yolks. Slowly whisk in 1/4 of the warm cream into the eggs, incorporating fully. Continue to add the cream slowly. Strain the mixture into another bowl or liquid measuring cup.
Pour the custard into the ramekins/pudding molds then cover the tops with aluminum foil. Place in the baking dish and add the simmering water, about 1/2 up the side of the ramekins/pudding molds. Place in the preheated oven and bake for 40-45 minutes. Jiggle the puddings slightly to see if they are done. They should be slightly wobbly but not liquid.
Remove from the oven and carefully remove the ramekins from the baking dish and let cool on a wire rack for 1 hour then chill for minimum 4 hours or overnight.
To serve, run a butter knife or offset spatula around the edge and flip out onto a serving dish. Top with softly whipped cream and a cherry, if desired. Enjoy!
If you want to make smaller purin, just divide the mix between 4 smaller ramekins. Decrease the bake time by 5 minutes.
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