Tag

Maitake

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