Tag

Maitake

Autumn Food, Blog, Winter Food

Shiitake & Miso Risotto

I had lots of shiitake mushrooms that needed using up, so I decided to create this creamy comforting risotto.
Use one rice cooker measuring cup of Japanese sushi rice, wash well and leave to soak for a few hours then use your rice cooker measuring cup to measure out x4 cups of hot water ( around 500ml ) add this to a jug with half a vegetable stock cube and one tablespoon of sweet white miso and dissolve. Add your soaked rice to a rice cooker or pan and add half your stock, put your rice cooker on cook or cook your rice in a pan.
Slice what ever mushrooms you like a mix of shiitake, maitake and oyster is nice. Melt some vegan butter and sautéed until the mushrooms are cooked.
When the rice cooker clicks over add the sautéed mushrooms and the remaining stock and put it back on cook. Keep stirring a few times. When it’s done a second time stir in some soy cream and add salt and pepper to taste. Also nice with some chopped parsley and vegan Parmesan. I made my own by pulsing hemp hearts and nutritional yeast. Serve with some nice warm crusty or sourdough bread.

Autumn Food, Blog

Vegan Nikujaga ( meat & potatoes )

Niku Jaga, is a home style cooked dish made from beef and potatoes. Niku is meat in Japanese and Jaga is short for jagaimo which means potato. The meat and potatoes are stewed in a soy sauce broth with mirin and sugar with onion, carrot and green beans or snow peas. Konnyaku ( konjac ) noodles known as Shirataki  which means white waterfall and refers to how the noodles look are also added as part of this meal. They are thin translucent noodles made from the konjac yam and have almost zero calories made up of water and fiber. Don’t be put off by the smell when you open them just drain the liquid and wash the noodles well under cold water then blanch for a few minutes in boiling water this will get rid of the fishy smell. Drain and leave while you prepare the rest of the items you need.

You will need dashi not the kind made from bonito flakes but a vegan dashi made with a piece of kombu soaked in water over night. Around 2-3 cups.

For the meat substitute I have chosen gorgeous maitake mushrooms. They have a meaty texture and  give the soup the most amazing flavour .

Then you will need potato ( I used taro and normal potato ) peel and cut into large wedges use what is called the mentori technique by rounding off any sharp corners. This will stop the potatoes from bumping into each other and breaking up. Put the potatoes in some cold water to remove the starch while you peel and chop one large carrot into rolling wedges. Cut one small white onion into large wedges. Then heat some toasted sesame oil in a large pan and add your onions and maitake, if your maitake come in large clusters just break them up into smaller pieces. Sauté the onion and maitake until the onion is tender then place on top ( do not mix in ) your potato, carrot and Shirataki group them together so all the carrots together all the potato together etc and make sure they are flat Then mix into your dashi 4 tsps of mirin 4 tbsps tamari or soy sauce and 1 tbsp of sugar . Pour this over your vegetables until they are covered. Place a otoshibuta on top this can be in the form of a smaller lid that sits inside your pan or you can use foil with a hole. This will stop the vegetables moving while they simmer but help the flavour . Simmer until tender then leave to stand so the flavours really soak in. Heat to serve adding your snow peas or green beans. I can’t tell you how delicious this was and I can recommend having a chunk of nice rustic bread with it to soak up that lovely broth. Perfect for a cold day it’s hearty, comforting and filling and the maitake are rich in vitamin D which is great for the winter months .

Autumn Food, Blog

Tonyu & Miso Nabe

Tonyu means soy milk in Japanese and nabe is a kind of one pot dish.

This thick and creamy nabe is full of vegetables and tofu it is comforting and filling but also healthy.

Its so quick to make all you need to do is prepare what vegetables you want to use.

I used napa cabbage,kale,leek,broccoli,carrot,pumpkin,tofu and a selection of Japanese mushrooms.

Start by steaming the vegetables first that take the longest so the carrot and the pumpkin and leave things like the kale and broccoli until the last minute.

In a pan add two cups of kombu dashi (leave a piece of kombu submerged in water over night or simmer for 15 mins) and two cups of soy milk,add one tablespoon of mirin and bring to a gentle simmer. Add your miso about two tablespoons and gently stir in.

Pour your broth into a large pot and add your vegetables and tofu. Serve with rice. (If you have a donabe pot like this one you can cook them all together in the same pot, just add your broth and vegetables pop on the lid and simmer )

A perfect meal for a cold day but so easy to make.

Autumn Food, Blog

Houtou (Hōtō) ほうとう

It has been a typical autumn day today. The wind has nearly blown all the leaves off the cherry tree. The seasons go by so fast. No sooner am I enjoying the beautiful Sakura blossom than it quickly falls to make way for bright green summer leaves which then turn all to soon yellow and orange. Today they have nearly all dropped to reveal the dark naked branches.

I wanted to make a cosy autumn dish so I chose Hōtō . A comforting miso noodle soup originating from Yamanashi in Japan. This is normally made with large flat udon style noodles but without making some or having any in my store cupboard I decided to use a gluten-free alternative made by Clearspring, brown rice wide noodles. They worked a treat.

I first simmered a selection of winter vegetables daikon,carrot,parsnip,brussels sprouts,napa cabbage,kabocha,maitake and kale,with enough water to cover and a drop lid or otoshibuta. Add leafy greens at the end of simmering the vegetables.

When the vegetables are tender and you have added your greens mix one tablespoon each of Hatcho miso and white miso paste in a bowl with a little cooking liquid to dissolve,then add to your pot . The hatcho miso gives the soup a nice earthy rich flavour .

Soak your rice noodles for 10 mins in a bowl of hot water to soften and then add them to the gently simmering pot for a further 10 mins.

Or if you are using fresh udon add them directly to the pot.

Now cosy up on a dark autumn evening and enjoy.

Autumn Food, Blog

Takikomi Gohan

It’s starting to feel like a touch of autumn here in the UK. Berries on the trees are already ripe and the birds are loving it. Everything is starting to turn a gold hue and the mornings are a little cooler.

With that said I know Japan is still very hot but I wanted to make a traditional autumn dish called takikomi gohan as I had a lovely mixed punnet of Japanese mushrooms I wanted to use up. The rice dish is about the seasoning in the rice. You can use what ever you like in this dish traditionally it would be meat or fish but I am obviously making this vegan. If you use five ingredients in this dish it would be known as Gomoku Gohan. A similar dish called Maze Gohan does not have the vegetables cooked with the rice they are simply mixed in after the rice is cooked. This mixed rice recipe starts with making the dashi stock. I soaked two dried shiitake and some kombu in water over night. Then took out the mushrooms and sliced them to add to the rice ingredients. I washed one cup of Japanese rice and put this in my rice cooker. (when I say one cup it is the cup that comes with your rice cooker)To this I added 1 1/2 cups of dashi and 1/2 cup water. Then I added 11/2 tablespoons of Mirin and the same in tamari. Tamari is gluten free but you can add soy sauce if you wish. I also added about 1 inch of grated ginger. Also I like to use the small packets of mixed grains you can buy they have a mixture of brown,red,green and black rice,millet and Job’s tears. Add this if you have some .

I let the rice soak while I prepared my mushrooms. I used a mixture of shiitake,shimeji,enoki,maitake and eryngii. I also sliced thinly some carrot and aburaage. Gobo ( burdock root ) sliced thinly is also a traditional ingredient in this dish. Now place your ingredients on top of the rice but do not mix in. Now put your rice on cook.

When it is done mix the vegetables and rice together and serve. It makes a lovely dish just on its own or it can accompany any meal.

Cooking the rice and vegetables together gives the rice a lovely rich flavour. If you want something more delicate then remember to add vegetables that have been cooked separate to the rice and mix them after.

 

Blog, Summer Food

Mushroom Stroganoff

First sautée half a finely diced white onion in a little coconut butter then add your mushrooms I used a mix of oyster,maitake and chestnut. Then add one cup of vegetable stock,one tablespoon of Dijon mustard,a squeeze of lemon juice,a tablespoon of vegan Worcester sauce or tamari and salt and pepper. Simmer this down until the mushrooms and onion are tender. Then stir in 1/2 cup of soy cream .

This is such a quick dish to make but goes perfect with either rice or pasta.

Just add some chopped parsley to garnish and serve with maybe baby new potatoes or salad.

 

Autumn Food, Blog

Okayu Japanese Rice Porridge

This comforting healing dish is easy to digest,simple and filling. In Japan it is often made if you are recovering from an illness or not feeling well.

I have made two types of Okayu one for breakfast and one a little more savoury which you could have for dinner.

Both use a 1-5 ratio using one rice measuring cup of rice to five cups water or liquid.

There are lots of toppings you can use like Umeboshi,sweet potato,chopped green onion and nori.

I used my rice cooker to make these but you can just as easily use a pan if you don’t have a rice cooker.

Breakfast Okayu

Wash one rice measuring cup of rice and place this in your rice cooker or pan with five cups of water . Then add about one tablespoon of ginger juice . I use a Japanese ginger grater to finely grate the ginger and then squeeze out the juice. Let this sit to soak for about 30 mins.

Add a little salt and start to cook your rice it normally takes about 30mins.

I topped mine with grated ginger, rice malt syrup and some sesame seeds. I also added a splash of soy milk for extra creaminess.

Savoury Okayu

Wash the rice and then add 5 cups of hot water ( not boiling) to a jug with one tablespoon of white miso paste and dissolve. ( if you like instead of miso you can use vegetable stock ). Pour this onto the rice in your pan or rice cooker and let sit for 30 mins. After this time start to cook your rice.

While your rice is cooking prepare your toppings . I pan seared some maitake mushrooms  roasted some Hokkaido pumpkin and chopped some green onion.

When your rice is done spoon into a bowl and add your toppings and maybe a sprinkle of schichimi and sesame seeds.

There is also a special Okayu that people have in Japan on the 7th of January for health for the coming year ( see my winter post Nanakusa-Gayu ( seven herb soup).

Blog, Winter Food

Hiyashi -rice

  • I brought back some dried maitake mushrooms from Japan and couldn’t wait to try them.
  • For this dish you could just as easily use fresh maitake .
  • Did you know that maitake is a good source of vitamin D ? Which makes it a good winter dish .
    Inspired by a meal I had at ain soph journey I made  this vegan hayashi-rice . Using a selection of  maitake and shimeji,enoki and eryngii mushrooms I sautéed them with onion .
  • Add a tablespoon of tomato purée and Worcestershire sauce each to a separate pan and warm through . To thicken the sauce I use  Kuzu powder. Just add a teaspoon to a little cold water to make a slurry before adding to your sauce .
  • Mix the sauce into your mushrooms .
  • Serve with rice and maybe a miso soup .

ビーガン
ハヤシライス
漬物
みそ汁