Brown Rice Vinegar

Blog, Summer Food

Yuzu Battered Tofu & Sticky Orange Sauce

After seeing Marc Matsumoto create an orange chicken on Instagram I was inspired to go out and make a vegan version of my own.

Before starting make up some rice in your rice cooker and leave it on warm ready for later.

First I decided to use my yuzu battered tofu for this but you could just as easily use baked tofu or just plain if you prefer.

To make my yuzu battered tofu all you need is a block of tofu that has been drained and cut into large cubes. Then in a bowl add three tablespoons of plain or rice flour one tablespoon of yuzu juice and eight tablespoons of water. Mix together to form a thick batter. Coat your cubes in the batter then heat some coconut butter and shallow fry the coated tofu . Then drain on kitchen paper.
To make the sauce is as follows:
Use a zester to zest the peel off an orange and put the peel in a pan then slice the orange in half and juice the orange and add the juice to the pan with the zest. Next add one tablespoon of brown rice vinegar,one teaspoon of tamari,one teaspoon of coconut palm sugar,one tablespoon of grated ginger using a Japanese ginger grater if possible,half a teaspoon of chilli flakes and one tablespoon of orange marmalade give it a stir and start to heat up the sauce. Make a slurry of kuzu starch by adding one teaspoon of kuzu and half a teaspoon of water to a small bowl and mix then add this to your sauce. Turn up the heat a little and let it simmer until the sauce is all nice and sticky and thick. Then drop in your battered tofu and give it all a good coating.
Serve with rice and maybe add some chopped red chilli or green onion to garnish and a sprinkle of sesame seeds.

(I also think maybe adding some sliced bell peppers to this would also be nice just cook them up in the sauce before adding the tofu)

Blog, Summer Food

Tofu cheese

This cheese is totally nut free and made from soy milk. I adapted this from my friend in Japan cotokimiki on Instagram so I would like to thank her for the inspiration on this recipe.
This cheese has a crumbly texture very similar I think to ricotta so it’s a good one to add to pasta like on the top of spaghetti. I also think it’s a nice one for breakfast maybe with some refreshing marmalade.

All you need is to add 300ml of soy milk to a pan with three tablespoons of brown rice vinegar and one heaped tablespoon of nutritional yeast and a 1/4 teaspoon of Himalayan pink salt heat it gently but do not let it boil. As the soy milk starts to heat you will see it start to turn into cheese. Gently give it a stir then pour out the liquid into a cheese bag or muslin cloth and give it some gentle squeezes to drain off excess liquid all you are left with in the bag is a soft cheese and hang it over night at room temperature. The next day turn out your cheese into a bowl. At this point if you wish roll your cheese in some fresh chopped chives or chopped cranberries and refrigerate for 24 hours and it’s ready.


Somen Inari

Somen are very thin noodles and I always think these delicate noodles are at their best served cold.
Instead of stuffing my Inari pouches with rice I decided to stuff them with somen noodles and add a light no oil dressing .
The dressing was really simple just yuzu juice,mirin and brown rice vinegar.
This makes a really refreshing summer dish
Why not give it a try.

Blog, Summer Food

Japanese potato salad

A nice side dish for summer is a Japanese potato salad .

You will need

two small potatoes

about 6 rounds of thinly cut cucumber then cut into quarters

about a tablespoon of finely diced red onion

1 teaspoon of brown rice vinegar +1/2 teaspoon for the Mayo


unrefined granulated sugar 1/2 teaspoon for the potatoes and 1/2 teaspoon for the Mayo

2 tablespoons of vegan mayonnaise

1/4 teaspoon of Dijon mustard

a tablespoon of fresh lemon juice

salt and pepper to taste

First boil or steam two small peeled potatoes until tender and mash with a fork when done . Add to the potatoes brown rice vinegar and sugar mix and add salt and pepper to taste.

combine quartered cucumber and onion with salt and mix leave for ten  mins then rinse.

Add to the potato the onion and cucumber .

Now to make a kewpie style mayonnaise

kewpie Mayo is pretty famous in Japan it has a picture of a baby on the front . However it contains egg , so we are going to make one of our own.

mix 1/4 teaspoon of Dijon mustard with the mayonnaise then mix in 1/2 teaspoon of sugar and 1/2 teaspoon of brown rice vinegar lemon juice and salt to taste .

Mix the mayonnaise with the potato and serve with watercress on the side .





Blog, Summer Food

Creamy Tofu & Miso Salad Dressing

I made a creamy tofu and miso salad dressing/dip or spread .
1/4 block of silken tofu blended in a food processor with a tablespoon of toasted sesame oil
Tablespoon of mirin
2 tablespoons of brown rice vinegar
Teaspoon of miso
Teaspoon of almond butter
A little Himalayan pink salt and fresh ground pepper to taste

If you want to make it more of a dressing than a spread or dip add a little lemon juice .
I made this for my salad for lunch tomorrow . I was inspired by a shojin Ryori recipe and adapted it myself.

Blog, Summer Food

Summer somen noodles

Light Somen noodles make a lovely cold salad

Just cook your somen as instructions and then let cold water run over them after draining adding a few ice cubes to make them nice and chilled .

I like to add a selection of salad with mine and maybe some cold silken tofu like in the photo .

make a light sauce to pour over

mix one tablespoon each of mirin,toasted sesame oil,brown rice vinegar and tamari in a small jar . Add also 1 teaspoon of yuzu juice . Put the lid on and give the jar a shake .

Pour over your somen and sprinkle with sesame seeds and chopped green onion .