keeping it relle

Chewy mochi center with a crunchy golden brown exterior makes for the best mochi waffles. This easy recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

Mochi Waffles

milk

vanilla extract

mochiko flour

sugar

baking powder

salt

Preheat waffle iron.

In a medium mixing bowl add milk, egg,...

In a medium mixing bowl add milk, egg, and vanilla extract. Whisk until well combined. Set aside.

In another medium mixing bowl add mochiko flour,...

In another medium mixing bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined.

Add wet ingredients to dry. Whisk until just...

Add wet ingredients to dry. Whisk until just combined.

Spray nonstick cooking spray on the waffle iron....

Spray nonstick cooking spray on the waffle iron. Add 1/4 to 1/2 a cup of the batter to the waffle iron. Cook for 3-5 minutes or until golden brown.

Add toppings of your choice and ENJOY!

https://www.youtube.com/watch?v=5F_YTitl8-U

Chewy mochi center with a crunchy golden brown exterior makes for the best mochi waffles. This easy recipe creates a cross between Belgain waffles and Japanese mochi. The ultimate homemade breakfast dish.

Follow along as I show you how to make mochi waffles. 

This the waffle maker I use https://amzn.to/3cjMJfU. I you want to make single serving size or mini waffles I also like to use this one https://amzn.to/2vjJ2GD

 Find recipe details at https://keepingitrelle.com/

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Mochi Waffles Recipe
Ingredients:
3/4 cups milk
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup mochiko flour https://amzn.to/32xA6ts
1/4 cup sugar https://amzn.to/2Vz0fXd
1 1/2 teaspoon baking powder https://amzn.to/387S2Mn
1/4 teaspoon salt https://amzn.to/3cgQva5

Directions:
Preheat waffle iron.
In a medium mixing bowl add milk, egg, and vanilla extract. Whisk until well combined. Set aside.
In another medium mixing bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined.
Add wet ingredients to dry. Whisk until just combined.
Spray nonstick cooking spray on the waffle iron. Add 1/4 to 1/2 a cup of the batter to the waffle iron. Cook for 3-5 minutes or until golden brown.
Add toppings of your choice and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #breakfast #glutenfree


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EASY HOMEMADE MOCHI WAFFLES RECIPE [Gluten Free] | Keeping It Relle

Hawaiian style chili chicken is a crispy, golden brown fried chicken dipped in a chili, shoyu, sugar sauce, and meant to be enjoyed by all. Make this for your next potluck and you’ll be sure to please.

Hawaiian Style Chili Chicken

brown sugar

shoyu

1-3 Hawaiian chili peppers, sliced

chicken thighs

eggs

all purpose flour

garlic salt

pepper

To a medium size mixing bowl add brown...

To a medium size mixing bowl add brown sugar, shoyu, and chili peppers. Whisk to combine and set aside.

Next begin heating the frying oil of your...

Next begin heating the frying oil of your choice in a large saute pan over medium-high heat. Heat oil to 350-375F.

Add flour, garlic salt, and pepper to a...

Add flour, garlic salt, and pepper to a shallow dish. To another shallow dish add eggs and whisk to combine the eggs.

Now batter the chicken. Place chicken in to...

Now batter the chicken. Place chicken in to the flour mixture first being sure to coat the entire surface. Shake off the excess. Then dip in the eggs again being sure to coat the entire surface. And lastly, dip the chicken back in to the flour to coat one last time.

Place the chicken in the oil and fry...

Place the chicken in the oil and fry until golden brown or about 7-10 minutes on each side.

Once chicken has finished frying, remove from oil...

Once chicken has finished frying, remove from oil and drain on a paper towel or cooling rack set over a cookie sheet.

While the chicken is still hot, dip the...

While the chicken is still hot, dip the chicken in the chili, shoyu, sugar mix and quickly remove and set aside. Continue until all pieces of chicken have been dipped in to the sauce. ENJOY!

https://www.youtube.com/watch?v=MTaq3TG3gDk

Hawaiian style chili chicken is a crispy, golden brown fried chicken dipped in a chili, shoyu, sugar sauce, and meant to be enjoyed by all. Make this for your next potluck and you’ll be sure to please.

Follow along as I show you how to make Hawaiian style chili chicken.

Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Pinterest: https://www.pinterest.com/keepingitrelle

Hawaiian Style Chili Chicken Recipe
Ingredients:
1/2 cup brown sugar https://amzn.to/2ZJCw90
1/2 cup shoyu https://amzn.to/3da8bEe
1-3 Hawaiian chili peppers, sliced
2 pounds chicken thighs
2 eggs
3/4 cup all purpose flour https://amzn.to/3emZvdW
1 teaspoon garlic salt https://amzn.to/3dbMxiU
1/2 teaspoon pepper https://amzn.to/2X8gzhX
frying oil of choice

Directions:
To a medium size mixing bowl add brown sugar, shoyu, and chili peppers. Whisk to combine and set aside.
Next begin heating the frying oil of your choice in a large saute pan over medium-high heat. Heat oil to 350-375F.
Add flour, garlic salt, and pepper to a shallow dish. To another shallow dish add eggs and whisk to combine the eggs.
Now batter the chicken. Place chicken in to the flour mixture first being sure to coat the entire surface. Shake off the excess. Then dip in the eggs again being sure to coat the entire surface. And lastly, dip the chicken back in to the flour to coat one last time.
Place the chicken in the oil and fry until golden brown or about 7-10 minutes on each side. 
Once chicken has finished frying, remove from oil and drain on a paper towel or cooling rack set over a cookie sheet. 
While the chicken is still hot, dip the chicken in the chili, shoyu, sugar mix and quickly remove and set aside. Continue until all pieces of chicken have been dipped in to the sauce. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #chicken #easyrecipe

***As an Amazon Associate I earn from qualifying purchases***

Hawaiian Style CHILI CHICKEN Recipe | Keeping It Relle

Sweet yet tangy pickled mango is a delicious treat that’ll be sure to make your mouth water and have you coming back for more.

Pickled Mango

water

rice vinegar

apple cider vinegar

li hing mui seeds

Set a non-reactive pot over high heat and...

Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.

Remove from heat and allow to cool.

While your pickling mixture is cooling begin prepping...

While your pickling mixture is cooling begin prepping the mangoes.

Peel mangoes and cut into slices. Place slices...

Peel mangoes and cut into slices. Place slices in a glass jar.

Add li hing mui seeds to each jar

Pour cooled pickling liquid to each jar to...

Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!

https://www.youtube.com/watch?v=Ee81EPUp76o

Sweet yet tangy PICKLED MANGO is a delicious treat that’ll be sure to make your mouth water and have you coming back for more. Summer time in Hawai’i brings an abundance of delicious mango, perfect for pickled mango. The juicy, sweet, orange goodness is irresistible. Is your mouth watering yet? If it is then you should totally make this.



Hawaiian food playlist https://www.youtube.com/playlist?list=PL5itwHEPKAgmC8WfRVvMw9Qm0uHppFVzY
Mango bread muffins https://www.youtube.com/watch?v=WeDkNvnByms
Mango salsa https://www.youtube.com/watch?v=2lvgI__cS4g



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

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Jars for pickled mango https://amzn.to/2CoOb3g



Pickled Mango Recipe
Ingredients:
1 cup water
3/4 cup rice vinegar https://amzn.to/3iRx6Qh
1/4 cup apple cider vinegar https://amzn.to/2WcgqJz
1 cup granulated sugar https://amzn.to/3enp7ad
1/4 cup Hawaiian salt https://amzn.to/3fiCSbn
li hing mui seeds https://amzn.to/2WaF39y

Directions:
Set a non-reactive pot over high heat and add water, rice vinegar, apple cider vinegar, sugar, and salt. Bring to a boil and stir until sugar and salt has dissolved.
Remove from heat and allow to cool.
While your pickling mixture is cooling begin prepping the mangoes.
Peel mangoes and cut into slices. Place slices in a glass jar. 
Add li hing mui seeds to each jar
Pour cooled pickling liquid to each jar to fill it about 3/4s full. Place in the refrigerator to chill overnight. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #pickledmango #easyrecipes

***As an Amazon Associate I earn from qualifying purchases***

Mouth Watering PICKLED MANGO Recipe | Keeping It Relle

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.

Sushi Bake

white rice

cream cheese, softened

mayonnaise

crab,

cucumber, diced

green onion, sliced

unagi sauce

furikake

To a small bowl add rice vinegar, sugar,...

To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.

Add hot rice to a large bowl. Pour...

Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

Pre heat oven to 450F.

To another bowl add cream cheese, mayonnaise, crab,...

To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.

Pour rice mixture into a 9x13 baking dish...

Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice.

Then layer on the crab mixture. Drizzle over...

Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.

Place in oven and bake for 10-15 minutes...

Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.

Optionally serve with a piece of nori. ENJOY!

https://www.youtube.com/watch?v=y9oqzKd2o7k

This easy sushi bake recipe is a twist on your classic California roll deconstructed and baked into a casserole. A quick and easy way to make a large batch of yummy sushi. Perfect for sharing with your family and friends.


Follow along as I show you how to make a yummy sushi bake.



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
Facebook: https://www.facebook.com/keepingitrelle 
Pinterest: https://www.pinterest.com/keepingitrelle

Sushi Bake Recipe
Ingredients:
3 tablespoons rice vinegar https://amzn.to/30KtHfA
3 tablespoons granulated sugar https://amzn.to/2N4Qdrg
1 tablespoon salt https://amzn.to/30RYyqs
3 cups cooked white rice https://amzn.to/37A58Do
1/2 cup cream cheese,  softened https://amzn.to/30RYtTG
1/2 cup mayonnaise https://amzn.to/2BePcub
6 ounces imitation crab, shredded and roughly chopped
1/4 cup cucumber, diced
1/4 cup green onion, sliced
2 tablespoons unagi sauce https://amzn.to/2BgYw0u
1/4 cup furikake https://amzn.to/3hBvLMT
Optional: nori sheets https://amzn.to/37BaVIV

Directions:
To a small bowl add rice vinegar, sugar, and salt. Microwave for about 30-45 seconds. Stir to combine until sugar and salt has dissolved.
Add hot rice to a large bowl. Pour vinegar mixture over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.
Pre heat oven to 450F.
To another bowl add cream cheese, mayonnaise, crab, cucumber, and green onion. Stir until well combined.
Pour rice mixture into a 9x13 baking dish and spread evenly. Sprinkle half of the furikake over the rice. 
Then layer on the crab mixture. Drizzle over the unagi sauce and cover with the remainder of the furikake.
Place in oven and bake for 10-15 minutes or until the top just starts to brown and bubble.
Optionally serve with a piece of nori. ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #sushibake #hawaii

***As an Amazon Associate I earn from qualifying purchases***

Quick and Easy SUSHI BAKE Recipe | Keeping It Relle

Making kiri mochi at home is easier than you think. All you need is a few ingredients and tools to make yourself a delicious treat.

Kiri Mochi Recipe

sweet rice

kinako

anko (red bean paste)

nori (dried seaweed)

For the rice: Add rice and water to...

For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.

Once rice has completed cooking, remove from the...

Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.

Set the mixer to low and mix for...

Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.

Stop the mixer, remove the dough hook, and...

Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.

Remove the mochi from the mixing bowl and...

Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.

Allow mochi to cool slightly. Zip up the...

Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.

Once mochi has hardened remove from the freezer....

Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.

Heat mochi with your method of choosing. *See...

Heat mochi with your method of choosing. *See notes below*.

For the kinako mochi: Mix kinako and sugar...

For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.

For the anko mochi: Heat mochi with your...

For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.

For the isobeyaki: Mix shoyu and sugar in...

For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

https://www.youtube.com/watch?v=9MSbfw849iQ

Soft, chewy kiri mochi made all in the comfort of your own home. What used to take traditional tools and lots of work can now be made at home with little effort. Mochi is definitely a Japanese dish, but has become such a huge part of the local Hawai’i culture and cuisine. Today I'll show you how to make kiri mochi from scratch.


Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Kiri Mochi Recipe
Ingredients:
- For the mochi
2 cups sweet rice
2 cups water


- For kinako mochi (4 pieces)
1 tablespoon kinako
1 tablespoon granulated sugar



-For anko mochi (4 pieces)
1 tablespoon anko (red bean paste)

- For isobeyaki mochi (4 pieces)
1 tablespoon shoyu
1/2 tablespoon granulated sugar
1 sheet nori (dried seaweed)

Directions:
1. For the rice: Add rice and water to a rice pot of a rice cooker. Rinse the rice until the water runs generally clear. Place in rice cooker and cook according to directions.
2. Once rice has completed cooking, remove from the rice cooker. Place cooked rice into the bowl of a stand mixer fitted with the dough hook attachment.
3. Set the mixer to low and mix for about 10-12 minutes or until the rice starts to form a sticky ball. Stop the mixer every few minutes and scrape down the sides of the bowl with a wet, rubber spatula.
4. Stop the mixer, remove the dough hook, and put on paddle attachment. Mix on medium-low speed for 1-2 minutes, scraping the bowl every 30 seconds, or until the dough is sticky and smooth.
5. Remove the mochi from the mixing bowl and place into a zip top bag. The mochi is very sticky. Using a wet rubber spatula works well. Do not zip the bag yet. Lay the bag on a flat surface and use a rolling pin to flatten out the mochi.
6. Allow mochi to cool slightly. Zip up the bag and place in the refrigerator laying flat. Freeze for at least 2 hours.
7. Once mochi has hardened remove from the freezer. Keep the mochi in the zip top bag and cut into rectangle pieces.
8. Heat mochi with your method of choosing. *See notes below*.
9. For the kinako mochi: Mix kinako and sugar in a small bowl. Boil mochi according to the directions below. Once mochi has softened remove from water and allow excess water to drip off slightly. Then place in the kinako mixture to coat the mochi. Flip mochi and coat the other side.
10. For the anko mochi: Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, place the anko on the mochi. It can be eaten like this or folded in half.
11. For the isobeyaki: Mix shoyu and sugar in a small bow and set aside. Cut nori sheet into about 2 inch strips. Heat mochi with your heating option of choice as listed below. Once mochi has been heated through, dip in shoyu sugar mix and wrap in nori.

For nutrition information please visit my blog in the link above.

#keepingitrelle #mochi #homemade

***As an Amazon Associate I earn from qualifying purchases***

Make This Japanese Dessert From Scratch | It's EASIER Thank You Think

Shoyu pork in the Instant Pot is the perfect sweet, salty, umami flavor around. Chunks of pork pressure cooked to just the right  tenderness. Great easy weeknight meal.

Instant Pot Shoyu Pork

mirin

sake

miso paste

avocado oil

pork butt,

onion,

garlic

knob ginger, sliced

Set Instant Pot to saute and set aside.

In a medium mixing bowl add shoyu, water,...

In a medium mixing bowl add shoyu, water, sugar, mirin, sake, and miso paste. Whisk to combine and set aside.

Add avocado oil (or the oil of your...

Add avocado oil (or the oil of your choice) to the Instant Pot. Add pork and saute until lightly browned.

Add onion, garlic, ginger to the Instant Pot...

Add onion, garlic, ginger to the Instant Pot along with the shoyu mixture.

Place lid on Instant Pot and set to...

Place lid on Instant Pot and set to sealing. Press the cancel button to turn off the saute mode. Set Instant Pot to manual high pressure for 35 minutes. Once cooking has completed allow pressure to naturally release for 20 minutes. Turn vent to venting. Enjoy!

https://www.youtube.com/watch?v=p7Bz9VXWx78

Shoyu pork in the Instant Pot is the perfect sweet, salty, umami flavor around. Chunks of pork pressure cooked to just the right  tenderness. Great easy weeknight meal.


Follow along as I show you how to make Instant Pot shoyu pork.



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Instant Pot Shoyu Pork Recipe
Ingredients:
1/2 cup shoyu
1/2 cup water
1/2 cup granulated sugar
2 teaspoon mirin
2 teaspoon sake
2 tablespoon miso paste
1 tablespoon avocado oil
4 pounds pork butt, cubed
1 small onion, diced
2 teaspoon garlic
1 inch knob of ginger, sliced

Directions:
Set Instant Pot to saute and set aside.
In a medium mixing bowl add shoyu, water, sugar, mirin, sake, and miso paste. Whisk to combine and set aside.
Add avocado oil (or the oil of your choice) to the Instant Pot. Add pork and saute until lightly browned.
Add onion, garlic, ginger to the Instant Pot along with the shoyu mixture.
Place lid on Instant Pot and set to sealing. Press the cancel button to turn off the saute mode. Set Instant Pot to manual high pressure for 35 minutes. Once cooking has completed allow pressure to naturally release for 20 minutes. Turn vent to venting. Enjoy!

For nutrition information please visit my blog in the link above.

#keepingitrelle #instantpot #shoyupork

INSTANT POT SHOYU PORK | Keeping It Relle

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe that you have to try.

Instant Pot Squid Luau

baking soda

luau leaves

butter

coconut milk

Set Instant Pot to saute mode. Add water...

Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.

While the water is heating up begin cutting...

While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut width wise into strips. 

Add leaves to the Instant Pot. Close the...

Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release

Add the octopus to the pot. Put the...

Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 

Set to saute. Add coconut milk, sugar, and...

Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

https://www.youtube.com/watch?v=Zltz2u2n0ms

Squid lū’au is a traditional Hawaiian dish made with vibrant green taro leaves, octopus, coconut milk and often served at family gatherings. This is one recipe you have to try.
⬇️⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️⬇️ 
Find recipe details at http://bit.ly/squid-luau

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

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Instant Pot Squid Lū’au Recipe
Ingredients:
2 cups water
¼ teaspoon baking soda https://amzn.to/3ga5J4S
1 pound luau leaves
1 pound octopus, boiled and sliced
1 tablespoon butter
1 cup unsweetened coconut milk https://amzn.to/3g07fXh
2 teaspoons granulated sugar https://amzn.to/2PYv0V0
½ teaspoon Hawaiian salt https://amzn.to/3mLcWK7

Directions:
1. Set Instant Pot to saute mode. Add water and baking soda. Mix to combine.
2. While the water is heating up begin cutting the luau leaves. Trim off stems. Peel the outer layer of the stems. Discard the peelings. Cut steams in about 3 inch pieces. Stack the leaves on one another and roll them up. Cut widthwise into strips. 
3. Add leaves to the Instant Pot. Close the lid and set to sealing. Cook on manual high pressure for 25 minutes. Natural pressure release
4. Add the octopus to the pot. Put the lid on and set to sealing. Cook on manual high pressure for 5 minutes. Quick release. 
5. Set to saute. Add coconut milk, sugar, and Hawaiian salt. Stir to combine. Simmer until thickened and ENJOY!

For nutrition information please visit my blog in the link above.

#keepingitrelle #hawaiianfood #instantpot

***As an Amazon Associate I earn from qualifying purchases***

Make this traditional HAWAIIAN recipe in HALF the time

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Air Fryer Furikake Salmon Recipe

salmon fillet

salt and pepper

Preheat air fryer to 400F.

In a small bowl add mayonnaise and shoyu....

In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.

Pat dry salmon fillet. Add salt and pepper...

Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact.

Add the mayonnaise shoyu mixture in an even...

Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.

Spray air fryer basket with non stick cooking...

Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

https://www.youtube.com/watch?v=1oWlN71kQsw

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Follow along as I show you how to make AIR FRYER FURIKAKE SALMON.

Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

Instagram: https://www.instagram.com/keeping.it.relle
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Air Fryer Furikake Salmon Recipe
Ingredients:
1/2 cup mayonnaise
1 tablespoon shoyu
1 pound salmon fillet
salt and pepper to taste
2 tablespoon furikake

Directions:
Preheat air fryer to 400F.
In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.
Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact. 
Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.
Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

For nutrition information or to print the recipe please visit my blog in the link above.

#keepingitrelle #airfryer #salmon

4 Ingredient 15 minute AIR FRYER FURIKAKE SALMON RECIPE | Keeping It Relle

Crunchy, crispy pork belly whipped up in the air fryer make for the perfect bite sized pieces of goodness. What normally takes hours can now be made in a fraction of the time. You’ve got to give this a try.

Air Fryer Crispy Pork Belly

pork

oyster sauce

Preheat the air fryer to 200F.

Dry the skin of the pork with a...

Dry the skin of the pork with a paper towel. Then using a fork or skewer poke the skin creating many little holes over the entire surface of the skin. Dry with a paper towel again if more moisture has seeped out.

Next flip the pork so the skin side...

Next flip the pork so the skin side is down. Make shallow cuts perpendicular to the meat and 1 inch apart being sure not to cut through the skin layer.

In a small bowl mix garlic and oyster...

In a small bowl mix garlic and oyster sauce.

Season pork belly with garlic salt and pepper....

Season pork belly with garlic salt and pepper. Then rub the oyster sauce mixture over to coat.

Flip and place skin side up on a...

Flip and place skin side up on a piece of foil. Fold the four sides of the foil up to create a tray to hold the pork juices in and prevent drying out.

Place the pork belly in the air fryer...

Place the pork belly in the air fryer and cook for 30 minutes. This will help to dry out the skin and create a more crispy skin. Once the skin has dried, season with salt and brush a thin layer of oil over the skin.

Increase the heat of the air fryer to...

Increase the heat of the air fryer to 400F and cook for another 40 minutes. 

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