Shichimi Togarashi (Japanese 7 Spice Blend)

von Kimberly | Apr. 10, 2025 | JAPANESE, SPICE BLEND, SPICY, TOPPINGS, UP TO 30 MINUTES, VEGAN

Shichimi Togarashi (Japanese 7 Spice Blend)

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.

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10 MINUTES

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EASY



VEGAN



JAPANESE

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3 TBSP



SPICY

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EVERYDAY

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SPICE BLEND

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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.

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!

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

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

„Let’s make a piece of happiness“

Shichimi Togarashi (Japanese 7 Spice Blend)

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Author: Kimberly
Total Time: 10 min
Yield: 3 tbsp

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Description

RECOMMENDED EQUIPMENT

mortar & pestle
sealable jar

Instructions

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

Cook Time: 10 min

Kimchi Gyoza

von Kimberly | Apr. 10, 2025 | APPETIZER, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

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.

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30 MINUTES

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INTERMEDIATE



VEGAN



JAPANESE

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20 PIECES



SPICY

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EVERYDAY



APPETIZER

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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.

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

„Let’s make a piece of happiness“

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Kimchi Gyoza

Author: Kimberly
Total Time: 30 min
Yield: 20 gyoza

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Description

RECOMMENDED EQUIPMENT

large pan with a lid
small bowl

Ingredients

Units Scale

20 gyoza wrappers, store-bought or homemade wrappers
300 grams kimchi, store-bought or homemade kimchi
2 tbsp oil for frying
cold water

Instructions

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.
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.
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.
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.
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.
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

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

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.

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45 MINUTES
+ 2 DAYS

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EASY



VEGAN



KOREAN

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1 JAR

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UMAMI

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WEEKNIGHT

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CONDIMENTS

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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.

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

„Let’s make a piece of happiness“

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von Kimberly | März 28, 2025 | 30 TO 60 MINUTES, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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40 MINUTES



EASY



OMNIVORE



ASIAN

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2 PORTIONS



UMAMI



WEEKNIGHT



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

How to serve
This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

How to store
Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

von Kimberly | März 26, 2025 | 60 TO 120 MINUTES, BREAD, CHICKEN, COMFORT FOOD, DINNER, INDIAN, OMNIVORE, PASSIONFRUIT

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

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March 26, 2025 by Kimberly

Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.

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90 MINUTES



INTERMEDIATE



OMNIVORE



INDIAN



3 PORTIONS



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.

How to serve
The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.

How to store
Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

Chili Lime Garlic Naan

von Kimberly | März 26, 2025 | 60 TO 120 MINUTES, BREAD, CHILI, FLUFFY, INDIAN, LIME, SANDWICHES, VEGETARIAN

Chili Lime Garlic Naan Bread

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March 26, 2025 by Kimberly

Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.

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90 MINUTES



EASY



VEGETARIAN



INDIAN



6 NAANS



FLUFFY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.

How to serve
This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.

How to store
If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

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