Shichimi Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi (Japanese 7 Spice Blend)

von | Apr. 10, 2025 | ALL YEAR, EASY, EVERYDAY, JAPANESE, SPICE BLEND, SPICY, TOPPINGS, UP TO 30 MINUTES, VEGAN

Shichimi Togarashi (Japanese 7 Spice Blend)
Shichimi Togarashi (Japanese 7 Spice Blend)
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April 10, 2025 by Kimberly

A bold, citrusy-spicy sprinkle that lowkey makes everything taste like you actually know what you’re doing in the kitchen. Think chili flakes with a personality: fiery, zesty, and kinda addictive.

10 MINUTES

EASY

VEGAN

JAPANESE

3 TBSP

SPICY

EVERYDAY

SPICE BLEND

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This fiery little flavor bomb is that one ingredient you didn’t know your kitchen needed. It’s a spicy-salty-citrusy mix with toasted sesame, chili, and just a whisper of orange zest that makes your food taste like Tokyo street food meets lazy Sunday vibes. Whether you’re into leveling up your noodles, eggs, or avocado toast, this blend’s got your back. It’s that kind of spice mix you end up putting on everything.

How to serve
Sprinkle it on steaming hot ramen, avocado toast, or soft-boiled eggs to instantly feel like a chef. It’s basically the secret handshake of people who know flavor. A pinch on grilled salmon? Chef’s kiss. Mixed into your mayo or yogurt for a spicy dip? Game changer. Just don’t be surprised when your friends ask what your “secret ingredient” is. This little jar is the shortcut to making everything taste 10x more interesting.

How to store
Keep it in a small airtight jar in a cool, dry place. No fridge needed, just make sure it’s away from heat and light so the sesame stays toasty and the citrus keeps its zing. Best used within 2–3 months for max flavor.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Shichimi Togarashi (Japanese 7 Spice Blend)
„Let’s make a piece of happiness“
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Shichimi Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi (Japanese 7 Spice Blend)

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 3 tbsp 1x
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Description

RECOMMENDED EQUIPMENT

  • mortar & pestle
  • sealable jar

Ingredients

Scale
  • 1 tbsp chili flakes
  • 1 tsp orange zest
  • 1/2 tsp Szechuan pepper corns
  • 1/2 tsp white sesame
  • 1/2 tsp black sesame
  • 1/2 tsp nori
  • 1/4 tsp ginger powder

Instructions

  1. Toast the white and black sesame seeds in a dry pan over medium heat until golden and fragrant.
  2. Add the pepper and torn nori pieces to a mortar and grind them finely or use a spice grinder if you prefer.
  3. Combine everything in a sealable jar and give it a good shake to mix.
  • Cook Time: 10 min

Kimchi Gyoza

Kimchi Gyoza

von | Apr. 10, 2025 | ALL YEAR, APPETIZER, EVERYDAY, INTERMEDIATE, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

Kimchi Gyoza

Kimchi Gyoza

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April 10, 2025 by Kimberly

Crispy, spicy, a little funky in the best way. These little pan-fried dumplings pack serious flavor. Perfect for when you’re craving something cozy but still want to feel mildly impressive.

30 MINUTES

INTERMEDIATE

VEGAN

JAPANESE

20 PIECES

SPICY

EVERYDAY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something weirdly comforting about standing over a hot pan, crisping up dumplings that smell like spice, garlic, and pure satisfaction. I used my homemade version (linked here if you want to try it), but honestly, store-bought kimchi will do just fine. No judgment.

How to serve
Serve these right out of the pan while they’re still sizzling, with this dipping sauce. They work perfectly as an appetizer, a dinner for one (or two if you’re sharing), or even as a party snack that disappears suspiciously fast.

How to store
Leftovers? Rare, but if you do have a few, pop them into an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan to keep that crispiness alive. They also freeze like a dream just pan-fry straight from frozen.

 
Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Kimchi Gyoza
Kimchi Gyoza
„Let’s make a piece of happiness“
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Kimchi Gyoza

Kimchi Gyoza

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 20 gyoza 1x
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Description

RECOMMENDED EQUIPMENT

  • large pan with a lid
  • small bowl

Ingredients

Units Scale

Instructions

  1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
  2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
  3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
  4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
  5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
  6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.
  • Cook Time: 30 min

Homemade Kimchi

Homemade Kimchi

von | Apr. 2, 2025 | ALL YEAR, EASY, KOREAN, NAPA CABBAGE, OILS & CONDIMENTS, OVER 120 MINUTES, SPICY, TANGY, UMAMI, VEGAN, WEEKNIGHT

Homemade Kimchi

Homemade Kimchi

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April 2, 2025 by Kimberly

Slightly chaotic, deeply flavorful, and kind of addictive. This spicy little side dish doesn’t ask for attention, it demands it. Make it once and suddenly you’re that person who ferments things.

45 MINUTES
+ 2 DAYS

EASY

VEGAN

KOREAN

1 JAR

UMAMI

WEEKNIGHT

CONDIMENTS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is one of those recipes that feels a little chaotic while you’re making it. You’re chopping cabbage, blending weird things together, your kitchen smells slightly suspicious, and then magic. A few days later, you have the tangy, spicy, crunchy goodness that is homemade kimchi. It’s bold, a little wild, and honestly kind of addictive. If you’ve never made fermented food before, this is your sign. It’s easier than it looks and way more fun.

How to serve
Kimchi is one of the most iconic Korean staples for a reason. It’s a powerhouse of flavor and a probiotic dream that happens to be absolutely delicious with basically anything. My favorite way to eat this? Straight from the jar, if I’m being honest. But if we’re being civilized: layer it into rice bowls, stir into fried rice, top a savory pancake, or tuck it into sandwiches. Kimchi also loves melted cheese…trust me on this one. It’s the punchy, spicy friend that turns boring meals into actual moments. And once you start adding it to things, you won’t want to stop.

How to store
Store your kimchi in a clean, airtight container in the fridge once it’s done fermenting (after about 2–3 days). It’ll keep for weeks, actually, it gets more flavorful the longer it sits. Just make sure to use a clean fork every time, and you’re golden.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Homemade Kimchi
Homemade Kimchi
„Let’s make a piece of happiness“
Print
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Homemade Kimchi

Homemade Kimchi

  • Author: Kimberly
  • Total Time: 2 days + 45 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • two large mixing bowls
  • a sharp knife
  • cutting board
  • blender
  • small saucepan
  • airtight container for storage

Ingredients

Units Scale

VEGGIES

  • 1 napa cabbage
  • 2 carrots
  • 6 green onions
  • 4 liter cold water
  • 100 grams sea salt

CHILI PASTE

  • 2 yellow onions
  • 1 apple or nashi pear
  • 1 garlic bulb
  • 1 thumb-sized piece of ginger
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp mini shrimp
  • 4 tbsp water
  • 8 tbsp gochugaru (Korean chili flakes)

RICE FLOUR SLURRY

  • 3 tbsp rice flour
  • 200 milliliter water

Instructions

  1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
  2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
  3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
  4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
  5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
  6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
  7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
  8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
  9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.
  • Passive Time: 2 days
  • Cook Time: 45 min

Mulled Wine Oil

Mulled Wine Oil

von | Dez. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, SPICY, VEGAN, WINTER

Mulled Wine Oil

Mulled Wine Oil

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December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.

45 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

How to serve
Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

How to store
Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mulled Wine Oil
Mulled Wine Oil
Mulled Wine Oil
„Let’s make a piece of happiness“
Print
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Mulled Wine Oil

Mulled Wine Oil

  • Author: Kimberly
  • Total Time: 45 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 orange
  • 1/4 tsp cinnamon
  • 8 cloves
  • 1 star anise
  • 1/4 tsp ground cardamom
  • 250 milliliter rapeseed oil

Instructions

  1. Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 10 min

Gingerbread Oil

Gingerbread Oil

von | Dez. 16, 2024 | EASY, INTERNATIONAL, MICHELIN, OILS, SPICY, UP TO 30 MINUTES, VEGAN, WINTER

Gingerbread Oil

Gingerbread Oil

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December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

5 MINUTES

EASY

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

How to serve
For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

How to store
Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Gingerbread Oil
Gingerbread Oil
Gingerbread Oil
„Let’s make a piece of happiness“
Print
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Gingerbread Oil

Gingerbread Oil

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1/8 tsp nutmeg
  • 3 anise stars
  • 1 piece of fresh ginger
  • 250 milliliter oil

Instructions

  1. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time:
  • Cook Time: 5 min

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

von | Nov. 25, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, GARLIC, INTERNATIONAL, MICHELIN, OILS, SPICY, TOMATO, UMAMI, VEGAN

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

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JUMP TO VIDEO

November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

How to serve
This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

How to store
Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, for up to one week.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
„Let’s make a piece of happiness“
Print
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Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 200 grams tomato
  • 6 garlic cloves
  • 1 fresh chili pepper
  • 250 milliliter avocado oil

Instructions

  1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min