Add a splash of flavor to your summer

Family Features

The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 US Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers such as dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

Thai Chicken Satay with Light Cucumber Salad

Prep time: 25 minutes, plus marinating

Cook time: 5 minutes

Servings: 4 (about 4 skewers per serving)

Cucumber Salad:

1/3cup Nakano Roasted Garlic Rice Vinegar

2tablespoons sugar

1/2teaspoon toasted sesame oil

1/4teaspoon red pepper flakes

1/2teaspoon salt

1/2thinly sliced English cucumber

1thinly sliced carrot

1thinly sliced scallion

1/4cup chopped peanuts; for garnish

Chicken Satay:

15bamboo skewers

2tablespoons soy sauce

1tablespoon peanut oil

1teaspoon toasted sesame oil

2tablespoons Nakano Organic Original Seasoned Rice Vinegar

1teaspoon minced fresh ginger

1/2teaspoon ground coriander

2teaspoons ground turmeric

1pound thinly sliced chicken breast

fresh cilantro, for garnish

Peanut Sauce:

1/4 cup scallions, chopped

2tablespoons chopped cilantro

1teaspoon minced jalapeno

1teaspoon minced garlic

1/2teaspoon minced ginger

3/4cup smooth peanut butter

1tablespoon toasted sesame oil

3tablespoons Nakano

Roasted Garlic

Rice Vinegar

2teaspoons lime juice

3/4cup coconut milk

2tablespoons hoisin sauce

2tablespoons honey

chopped peanuts, for garnish

To make Cucumber Salad: In large bowl, combine roasted garlic rice vinegar, sugar, toasted sesame oil, red pepper flakes and salt. Add cucumbers, carrots and scallions. Cover bowl and marinate 15 minutes. Garnish with chopped peanuts.

To make Chicken Satay: In dish, soak bamboo skewers in water. In large bowl, combine soy sauce, peanut oil, toasted sesame oil, seasoned rice vinegar, ginger, coriander, turmeric and thinly sliced chicken breast. Cover bowl and marinate 2 hours.

To make Peanut Sauce:

In food processor, process scallions, cilantro, jalapeno, garlic, ginger, peanut butter, toasted sesame oil, roasted garlic rice vinegar, lime juice, coconut milk, hoisin sauce and honey until smooth. Garnish with chopped peanuts.

After 2 hours of marinating, skewer chicken. Heat grill or grill pan to medium heat and cook 2 minutes on each side. Garnish with cilantro and serve with Peanut Sauce and Cucumber Salad.

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)

3tablespoons light soy sauce

2tablespoons dark brown sugar

2tablespoons Nakano Natural Rice Vinegar

1tablespoon toasted sesame oil

2minced cloves garlic

1/4cup grated red apple

1teaspoon minced fresh ginger

black pepper

16 ounces thinly sliced rib-eye steak

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, julienned

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

After marinating, in large nonstick skillet over medium-high heat, heat canola oil. Add steak slices and sear, reserving marinade. Once browned, add marinade and cook 1 minute, or until slightly thickened.

Cook sticky rice according to package instructions and sprinkle on seasoned rice vinegar. Serve beef bulgogi over sticky rice and garnish with kimchi, sesame seeds, scallions, red jalapeno and carrots.

Chinese Shrimp Potstickers

Prep time: 25 minutes

Cook time: 10 minutes

Servings: 6 (4 potstickers per serving)

24 wonton wrappers

8 ounces large raw shrimp, peeled, deveined and chopped

3 tablespoons minced scallions

4 canned water chestnuts, minced (approximately 1/8 cup)

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. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.

Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.

In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.

To make dipping sauce:

In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.

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