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06.29.16

Candice Kumai on Tastemade Livestream!

Lifestyle > Japanese

By: Candice Kumai

Wassup friends! I hope y’all got to check out Tastemade Nourish’s Facebook page for my livestream where I showed you all how to create delish Kale Fried Rice and my mom’s Tori No Kaarage Japanese Fried Chicken – yummmm. And now, enjoy the recipes below, and cook along with me here anytime! With  love xxx Candice

KALE FRIED RICE

Leftover grains are, hands-down, the best staple to have on hand to create some masterpiece recipes. This simple and delicious one-pan fried rice is a perfect full meal to make in minutes. Feel free to throw in any leftover protein you may have in the fridge—this pairs well with anything from chicken to beef to salmon!

Serves 4

Ingredients:

2 cups freekeh or farro or 4 cups leftover grains (leftover grains are best!)

2 tablespoons toasted sesame oil

2 tablespoons reduced-sodium tamari soy sauce

1 yellow onion, finely diced

1 garlic clove, minced

3 carrots, peeled and thinly sliced on the diagonal

5 scallions thinly sliced on the diagonal

2 eggs, beaten

1 medium sausage (like kielbasa or chicken sausage) cooked through and sliced on the diagonal (omit if serving a vegetarian dish and substitute for crumbled tofu)

1 cup finely shredded kale leaves

Directions:

In a medium saucepan, bring 2 cups uncooked farro or freekeh and 4 to 5 cups water to a boil, then reduce to a simmer. Simmer for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.

Place a large nonstick skillet or wok over medium-high heat. Add the toasted sesame oil, soy sauce, onion, and garlic and stir-fry for about 3 minutes. Add the carrots and scallions and stir-fry for another 3 minutes, or until thoroughly heated.

Reduce the heat to low, create a well in the center of the skillet, using a rubber spatula, and add the beaten eggs, stirring gently, to form soft scrambled eggs. Add the sausage and your choice of grains and sauté until warmed through. Add the chopped kale and toss gently to coat and quickly warm through. Top with remaining scallions or even some sesame seeds and serve immediately.

MOM’S TORI NO KARAAGE JAPANESE FRIED CHICKEN

Gosh, writing this recipe may have been the most nostalgic moment I’ve experienced in my entire career. Just the smell and taste alone is like a piece of my childhood. And I hear my mom’s voice in my head as I read over her recipe and it makes me smile, every time. My Mom and Dad sent me an e- mail with her Japanese Fried Chicken recipe, and I draft it here with just about no modifications. This is exactly how she developed it— and it’s perfect. Domo arigato, Mom!

Serves 4

Ingredients:

2 pounds fresh boneless, skinless chicken thighs (trim off excess fat)

1 cup all- purpose flour

5 to 6 cups canola oil

For Mom’s Shoyu Mix: 

1/2 cup shoyu (reduced- sodium tamari soy sauce)

2 fresh garlic cloves, grated

2 teaspoons peeled and grated fresh ginger

1 tablespoon sesame seeds

Directions:

First make Mom’s Shoyu Mix: In a medium bowl, whisk together the shoyu, garlic, ginger, and sesame seeds until well combined. Place the chicken in a small airtight container and pour Mom’s Shoyu Mix over the chicken. Seal the container and marinate the chicken for about 30 minutes in the refrigerator, turn chicken as needed about 15 minutes in.

Remove the chicken from the marinade, shaking o! any excess liquid, and transfer to a plate.

Place the all- purpose “our on a small clean baking sheet and coat each piece of chicken with “our, shaking o! any excess.

In a large skillet or Dutch oven, heat the canola oil over medium- high heat until the oil begins to simmer at a medium- high heat. Reduce the heat to medium; do not let the oil smoke. Cover a second small sheet pan with three layers of paper towels. Place next to the stove.

Carefully place the flour- coated chicken into the hot oil. (Mom’s tip: Don’t put too much chicken in at once as it will cause the temperature of the oil to drop sharply.) Cook both sides of the chicken in the oil until a beautiful brown color develops, and the chicken is cooked through. Carefully remove the chicken with tongs or a large slotted spoon, and transfer to the paper towel–lined sheet to drain excess oil.

Let cool down slightly, and get ready to enjoy the BEST chicken ever.

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