- Products
- Recipes
-
-
- Roast Chicken with Hoisin Jus
-
- Sweet Potato Burrata
-
-
- Inspiration
-
-
- Chef’s Corner
-
- Kitchen Cabinet of Chefs
-
- K-12 Resources
-
-
Arepas
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
About
Chef Ken Oringer, James Beard Award–winning chef and acclaimed restaurateur behind Boston favorites like Uni, Coppa, and Toro, is celebrated for blending global influences into soulful, modern dishes. In this recipe, he puts a unique spin on arepas—a traditional cornmeal cake popular in Colombian and Venezuelan cuisine. Known for their versatility, arepas are slightly crisp on the outside and tender inside, enjoyed plain or filled with a variety of savory or sweet toppings.
Here, Chef Oringer infuses classic arepas with unexpected flavor by incorporating Kikkoman® Gluten-Free Hoisin Sauce into the batter. The result is a subtle layer of sweet-savory umami that balances beautifully with creamy ricotta, parmesan, and corn. This creative twist transforms a Latin American staple into a globally inspired, menu-ready dish perfect for foodservice operators seeking both authenticity and innovation.
Ingredients
- 400 g fresh or frozen corn (thawed, if frozen)
- 452 g whole milk ricotta cheese
- 200 g grated parmesan cheese
- 480 g masarepa (precooked corn flour for arepas)
- 720 g whole milk
- 160 g all-purpose flour (or gluten-free AP flour)
- 228 g unsalted butter, melted
- 100 g sugar
- 84 g honey
- 136 g Kikkoman® Gluten-Free Hoisin Sauce
- 16 g baking powder
- 24 g kosher salt
- 104 g extra virgin olive oil, divided (52 g + 52 g)
- Vegetable oil spray
Directions
- Add corn, ricotta, and parmesan to a food processor. Process until the corn is broken down and the mixture is combined, about 1 minute.
- Add masarepa, milk, flour, melted butter, sugar, honey, Kikkoman® Gluten-Free Hoisin Sauce, baking powder, and salt. Process until smooth, about 1 minute. Remove lid and blade.
- Scrape batter into a medium bowl. Cover with plastic wrap and let rest for 15 minutes.
- Line a rimmed baking sheet with a double layer of paper towels and place near stovetop. In a 12-inch nonstick skillet, heat 52 g (about 3 ½ Tbsp) olive oil over medium-low heat until shimmering, about 2 minutes.
- Spray a ¼-cup dry measuring cup with vegetable oil spray. Scoop a heaping ¼ cup batter into the skillet, repeating 3 more times to make 4 arepas at a time, leaving space between portions.
- Cook until golden brown on the first side, 2–3 minutes. Flip with a spatula and cook until golden brown on the second side, 2–3 minutes. Transfer to paper towel–lined baking sheet.
- Add remaining 52 g olive oil to the skillet and repeat with remaining batter. Serve warm.
Recipe courtesy of Chef Ken Oringer of Uni, Coppa, and Toro.
