Easy Asian Recipes that you Can Make Right Now

Do you love Asian recipes? You can easily make your own at home in just a few steps.

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Sampling ethnic cuisines have already skyrocketed and so has a new found interest in Asian recipes. When the hotter summer weather calls for lighter, cooling foods, consider giving Asian small plates a try.

The season of warm summer nights and bright sunny days are coming to an end soon. But it’s not over just yet. As we still continue to entertain family and friends at home, many home chefs can still look forward to creative and fun meals to prepare for their guests.

If you happened to check out Mintel’s 2018 US Flavor Trends Report, you def would’ve learned that consumers are increasingly becoming more fearless, shall we say, with their palates.

What’s for Dinner, Asian Style

Here are some tasty appetizers to think about. For starters, why not have a go at Chinese Shrimp Potstickers. These potstickers will pair perfectly well with a savory Thai Chicken Satay and Light Cucumber Salad.

Round out your meal with a juicy and sweet Korean Beef Bulgogi and Kimchi. Serve over sticky rice and you’re ready to eat an authentic dish steeping with exotic flavors.

Interested in trying these dishes yourself? All the recipes are listed below. Even more recipes are available at Nakano Organics.

Before diving into the recipes, it’s worth noting that a widely used ingredient in Asian recipes is rice vinegar. Nakano carries two varieties:

  • NAKANO® Organic Original Seasoned Rice Vinegar
  • NAKANO® Organic Natural Rice Vinegar

Each variety of the rice vinegar brings out the flavor sensation of whatever Asian dish you prepare. You can find this product in the vinegar aisle of your grocery store.

 

More Asian-Inspired Recipes

Pinterest is a useful search engine. I’ve gotten lot of recipes there from bloggers. You can find hundreds of recipes in every search category.

There’s also no shortage of cookbooks devoted to Asian cooking— check your local bookstores or online booksellers.


 

Do you love Asian recipes? They're easy make your own at home in just a few steps.

Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating
Cook time: 5 minutes
Servings: 4 (about 4 skewers per serving)

 

Chicken Satay:

  • 15 bamboo skewers
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons Nakano Organic Original Seasoned Rice Vinegar
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon ground coriander
  • 2 teaspoons ground turmeric
  • 1 pound thinly sliced chicken breast
  • fresh cilantro, for garnish

In a medium dish, soak bamboo skewers. Meanwhile, in a separate bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate the chicken in the refrigerator for at least 2 hours.

After the chicken has marinated for 2 hours, place chicken on skewers. Heat grill or grill pan to medium heat; saute until chicken is cooked on each side. Serve on a platter and garnish with cilantro.

 

Cucumber Salad

  • 1/3 cup Nakano Original Seasoned Rice Vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 English cucumber, thinly sliced
  • 1  carrot, julienne
  • 1 scallion, chopped
  • 1/4 cup peanuts, chopped for garnish

In a large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes, and salt. Add cucumbers, carrots, and scallions. Cover the bowl and marinate salad for 15 minutes. Garnish with chopped peanuts.

 

Peanut Sauce

  • 1/4 cup scallions, chopped
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon  jalapeno, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon, minced
  • 3/4 cup smooth peanut butter
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons Nakano Natural Rice Vinegar
  • 2 teaspoons lime juice
  • 3/4 cup coconut milk
  • 2  tablespoons hoisin sauce
  • 2 tablespoons honey
  • chopped peanuts, for garnish

In a food processor, process all ingredients up to and including the honey until smooth. Garnish with chopped peanuts.

Note: When all steps are completed, serve the Chicken Satay with prepared Peanut Sauce and Cucumber Salad.

 

Do you love Asian recipes? They're easy make your own at home in just a few steps.

Korean Beef Bulgogi and Kimchi over Sticky Rice

Prep time: 15 minutes, plus marinating
Cook time: 15 minutes
Servings: 6 (about 1 cup per serving)

  • 3 tablespoons light soy sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons Nakano Natural Rice Vinegar
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves , minced
  • 1/4 cup red apple, grated
  • 1 teaspoon fresh ginger, minced
  • black pepper, pinch
  • 16 ounces rib-eye steak, thinly sliced
  • 1 tablespoon canola oil
  • 3 cups sticky rice
  • 3 tablespoons Nakano Original Seasoned Rice Vinegar
  • 1/2 cup kimchi, prepared
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, sliced
  • 1 red jalapeno, sliced
  • 1/4  cup carrots, julienne

In a large bowl, combine soy sauce, brown sugar, rice vinegar, toasted sesame oil, garlic, apple, ginger, and black pepper. Add in steak slices and cover bowl. Marinate 1 hour.

Heat canola oil in large nonstick skillet over medium-high heat. Reserve marinade and sear steak slices in skillet. When the steaks have browned, add marinade and cook 1 minute, or until juices have thickened slightly.

Cook sticky rice according to package instructions: sprinkle with seasoned rice vinegar. Serve Beef Bulgogi over sticky rice. Garnish with Kimchi, sesame seeds, scallions, red jalapeno, and carrots.

Do you love Asian recipes? Try making them at home for a weeknight dinner..

Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

  • 24 wonton wrappers
  • 8 oz large raw shrimp (peeled, deveined, and chopped)
  • 3 tablespoons scallions, minced
  • 4 canned water chestnuts, coarsely minced
  • 1 tablespoon oyster sauce
  • 3 tablespoons Nakano Original Seasoned Rice Vinegar, divided
  • 2 tablespoons peanut oil
  • 2 tablespoons water, plus additional for wonton wrappers
  • pinch of salt
  • pinch of pepper
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil

To make potstickers:

Set aside wonton wrappers. Place all ingredients in a large bowl and mix well to combine. Fill a wonton wrapper with 1 teaspoon filling. Continue with remaining wrappers

Lightly damp the  edges of the wontons with water; fold into a triangle and pinch edges closed. Repeat with remaining wontons and filling.

Heat peanut oil in large skillet over medium-high heat. Place potstickers in skillet and cook until the bottoms are golden. Once the potstickers are golden and crispy, add 2 tablespoons water to skillet. Cover and cook 4 minutes until steamed. Remove lid and cook until juices have evaporated.

Dipping sauce:

Combine soy sauce, reserved seasoned rice vinegar and sesame oil. Mix well.

 

Do you make Asian meals at home? What are some of your favorites?

 

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