Tag

Aburaage

Autumn Food, Blog

Tofu Baked With Kabocha & Miso And A Simple Oden

This was a perfect autumn Teishoku meal.

First cut a piece of firm tofu in half and wrap in a paper towel to soak up any moisture. In a bowl add two tablespoons of steamed and mashed kabocha then add a tablespoon of sweet white miso and mix together. Remove the towel from the tofu and place on some parchment paper on a baking sheet. Coat all sides with the pumpkin mash except the bottom. Sprinkle with sesame seeds and bake until the coating is crispy. This will be crispy on the top but fluffy inside.

I served the tofu with sautéed purple sweet potato pieces and steamed kale in a sesame sauce. The sauce was white sesame paste,mirin and tamari.

With this I also made an oden style one pot soup. You can read more about this in one of my winter recipes just search Oden.

This one was made by soaking kombu and a shiitake to make a dashi,for a few hours. I then removed and discarded the kombu and sliced the shiitake. Added the shiitake back into the pot along with tamari,mirin,shimeji,aburaage,chunks of daikon and leaf shape carrots .I also added a few pieces of Yuzu rind I think this makes such a difference to the flavour. Yuzu is hard to come by in the UK. If we manage to ever get it it’s imported over from Japan and is very expensive. Normally sold at the Japan centre in London. If I’m lucky enough I buy one and take off the rind and slice the rind into pieces,I then freeze it to be dropped into stews when ever I choose. So because it’s frozen it’s well worth the investment. Everything is then simmered on a low heat until the daikon is tender,and everything and soaked up the lovely favours.

Serve with mixed grain rice and salad . There was also a warm amazake and roasted tiny satsuma orange. I had never thought of roasting an orange until I was watching a program about fire festivals in Japan at which they roast Mikan in the fires. I just popped mine in the oven with the skin still on and then peeled it after. The orange was small just enough for one mouthful but how sweet and warm the orange became . Give it a try.

Now the weather is getting colder why not make a Japanese oden to warm you up on an evening. Just simple ingredients but you will be surprised how flavoursome this dish is.

Blog

Toshikoshi Soba ( Year End Soba noodles )

On New Year’s Eve ( oh-misoka ) some Japanese people like to eat Toshikoshi Soba. Toshikoshi means end the old year and enter the new year.
A hot bowl of buckwheat noodles eaten to symbolise good luck for the new year a head and it is also said to let go of hardships from the year.
I made a simple kombu dashi with shiitake,mirin and tamari and had this with my buckwheat noodles and topped it with aburaage ( fried tofu ) chopped green onion and yuzu peel.
Minasama shin-nen akemashite ometetou gozaimasu ( happy new year to everyone)

皆様、新年あけましておめでとうございます!

Blog, Spring Food

Aburaage sushi rolls

How about using aburaage as an alternative to a sheet of nori when making sushi .

Use the large pieces of aburaage you get in the frozen section of the Asian super market.

Take one large aburaage pocket and cut down the un open sides and open out into one large square of aburaage,
Then use as you would nori buy spreading out seasoned sushi rice over the surface, Add your filling and roll with a sushi matt.

Slice with a sharp knife.

 

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Sakura soba noodles

I wanted to use the last of my Sakura soba noodles as it’s cherry blossom season .
I chose to make a simple kitsune soba.
Kitsune means fox in Japanese and it is said that the fox spirits are very fond of fried tofu so hence the name kitsune soba as I added aburaage to my soba noodles. The broth was just a simple tamari and mirin.
I added a few toppings of carrot flowers,furikake,sesame seeds,diced green onion and komatsuna.
It makes a really satisfying meal so quick and easy .
Now I’m off to watch ghost in the shell.
狐そば
さくらおはぎ

Blog

Bento Lunch

This is my bento lunch to day .
Inari zushi seasoned rice with perilla (red shiso) and topped with furikake,umeboshi and daikon leaf.
I’m also having a treat some yatsuhashi I brought back from Kyoto ( they freeze really well ) this means I could have anko yatsuhashi well after I came back.
I’m also having sencha in my little hand made tea cup I bought off an artist a few years ago on the philosophers path. All these things have treasured memories . Even my hashi case to day was bought in Kyoto . I’m missing Japan so much it helps to have these kinds of meals to help me feel closer some how .
弁当
稲荷寿司
ヤツハシ (八橋)
煎茶
私は日本が欠けている?

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Inari Sushi

Inari sushi
いなり寿司
Seasoned Japanese rice with @clearspringuk sushi seasoning then filled pockets of aburaage topped with :
1:Hijiki and furikake
2:Cucumber and pickled ginger
3:Clearspring Umeboshi
4:Black sesame seeds and sliced shiitake
5:Avocado and ginger

Some edamame on the side.

I picked the little fox up at the Inari shrine in Kyoto .

Blog, Winter Food

New Years Eve Soba

It’s nearly New Years in Japan and to celebrate I’m having for lunch a hot bowl of soba noodles which is a traditional New Year’s Eve meal called toshikoshi soba.
Meaning end of old year and beginning of the next.
The noodles symbolise the bridge from the old to the new year and bring long life, strength and good fortune.
I made this really simple with a tamari and mirin soup stock some lovely soba noodles I bought in Kyoto and topped it with chopped green onion,aburaage and a little fresh yuzu peel .
Eating this meal took me back to the lovely setting at kiyo mizu in Kyoto where I had simple soba noodles.
I want to wish everyone in Japan a happy new year and health and good fortune .
年越し蕎麦
明けましておめでとうございます??????

Blog, Winter Food

Oden (winter stew)

In the winter in Japan you can often walk in to stores and find lots of things simmering in piping hot stock for you to choose and have a hot meal . This is called Oden . I made my own oden winter stew.

It is traditional to use a donabe pot but if you don’t have one you can use what ever you have .

First make your broth to simmer your vegetables in I used water that had been soaked over night with a piece of kombu kelp about 1 litre add to this some mirin and tamari ( or soy sauce) about one tablespoon .

In your donabe set out your veggies I used sliced daikon ,tofu,bamboo shoots,lotus root,tofu sausage,shiitake mushroom and aburaage parcels filled with cabbage bean sprouts and vegetables. These pouches are called kinchaku or fukuro.

If you do not have a donabe you can use another pot or even a steamer and arrange them after.  If you decide to use a steamer steam your vegetables and make a separate broth to add your vegetables to after . I prefer to cook the vegetables in the broth as they soak up the flavour.

Pour in your stock and simmer your pot on low with the lid on if it looks like the water is running low add a little more stock.

When your vegetables are tender take a little stock and in a bowl add a little miso . Dissolve the miso and then pour this over your vegetables to finish.

I would of liked to of added a few other things that I didn’t have but I’m glad with how it turned out.

Served with rice it was a delicious filling meal for a cold winter evening