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Mirin

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

Chard & Tofu Rolls With Roast Vegetables

This colourful dish is created using rainbow chard but you could just as easily use cabbage. First roast some vegetables i used fennel,carrot,beetroot and tofu. Add these to some foil with some bay leaves and make a parcel and roast until tender. Steam some leaves and they them out flat. Fill with your roasted vegetables and tofu and roll them up and secure with a tooth pick . Make a broth of tamari,kombu dashi and mirin and warm in a pan. Arrange your filled chard in a bowl and pour over your broth. Why not decorate with some steamed carrot that has been cut into leaf shapes.

Perfect served with rice and a soup on a cold day.

 

Autumn Food, Blog

Simmered Kabocha (Kabocha no Nimono)

This meal was so flavourful and it made me feel like autumn had truly arrived . Using Kabocha (Japanese pumpkin) this is a typical simple seasonal dish in Japan.

Make some kombu dashi by soaking a piece of kombu in water over night. Then the  next day discard the kombu.

First cut a large wedge ( around a quarter of a large pumpkin ) and take out the seeds,place on a plate in the microwave for a few minutes to soften (this will make it easier to cut and also cut down your cooking time). Take out your pumpkin from the microwave and cut into equal wedges and lie skin side down in a pan. Add enough kombu dashi to cover along with 1 teaspoon of sugar,1 teaspoon of mirin and 1 teaspoon of tamari or soy sauce. Give the pan a swirl and cover with a low drop lid or otoshibuta if you have one. Simmer the pumpkin until tender. Place a few pieces of pumpkin in a dish and ladle over your sweet dashi broth.

I served this with Nasu Dengaku. I cut a whole eggplant in half length ways and then scored a deep grid pattern into the flesh. Get a pan with hot oil and pan sear on both sides. I mixed two miso pastes together a sweet white miso and a more rustic brown rice miso with a little mirin. Then I added this to the top of the eggplant and placed it in the oven. It turned out so delicious. The flesh was so tender but the miso was slightly crispy .

It made for a perfect Teishoku meal with miso soup,yaki onigiri and a persimmon tofu mousse for dessert.

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.

Autumn Food, Blog

Daikon Tsukemono

This sweet and spicy simple daikon pickle is known as Su-Zake a Japanese term used for vegetables pickled in rice vinegar. Tsukemono means pickled things . Also known as Namasu ( Nama meaning raw) this can refer to raw vegetables and seafood slightly pickled in vinegar. Where as sunomono are just foods dressed in vinegar.

This is a quick pickle that lasts a few days in the fridge and is perfect for the shojin ryori cuisine . Just steamed rice, miso soup and tsukemono for a traditional meal. Pickles are used to cleanse the palate and can be used between courses like in the elaborate kaiseki cuisine.

Peel and slice your daikon ( around a six inch piece ) in to half rounds.

In a pan add 2 tablespoons of rice vinegar,1 tablespoon of mirin,2 tablespoons of organic caster sugar and a pinch of salt. Heat gently until the sugar has dissolved. I was lucky enough to have fresh Yuzu peel which I have frozen in the freezer so I added a few pieces to the heated liquid and a little chopped red fresh chilli pepper. You could use unwaxed organic lemon peel if you wish.

Add your daikon to a jar and pour in your sugar mixture . Give it a good shake to evenly coat the daikon and leave in the fridge over night. I actually gave mine a few more shakes at regular intervals. You will have a lovely crisp pickle you can add to salad or as a side dish to your meal.

 

Autumn Food, Winter Food

Soy Milk Miso Ramen

This creamy ramen dish feels so decadent but is so quick and simple to make. First you will need dashi stock . Soak a piece of kombu and one dried shiitake in water over night then remove . Now prep your vegetables you can use what ever you like. I also pan seared some tofu and mushrooms . Now add some grated ginger to a pan with some toasted sesame oil and fry for a minute then add Kombu Dashi about 1 cup heat on a low heat. Now add 1 tablespoon each of mirin and soy sauce or tamari if gluten free and two heaped teaspoons of white miso paste and 1 cup of soy milk. Stir on a low heat to dissolve the miso.

Cook your ramen noodles these take just a few mins . Add these to a bowl and pour over your miso soy milk broth. I topped mine with pan seared tofu and maitake mushrooms, steamed komatsuna,baby corn,red onion and bean sprouts. Drizzle with some chilli oil for extra spice and add some toasted sesame seeds.

Perfect when you don’t have much time to cook but want a satisfying meal .

 

Blog, Summer Food

Poached tomato

These Japan inspired poached tomato make a refreshing side dish to a summer meal. First score a cross shape in the bottom of a large not too over ripe tomato.

Then add into boiling water until you can see the skin start to come away .

Then drop your tomato into iced water,take out of the water and peel away the skin.

Place your tomato in a shallow small dish . Make a dressing of x1 teaspoon of tamari,Mirin,Yuzu juice . Grate some daikon radish with a Japanese ceramic ginger grater ( this is called a Kyocera ) the juice will collect around the grated daikon pour this into your dressing.

Pour your dressing over the tomato and top with the grated daikon,a few sesame seeds and chopped green onion and chill well in the fridge.

Perfect to add to your teishoku set meal .

Autumn Food, Blog, Spring Food, Summer Food, Winter Food

Tofu Dengaku (In A Miso Umeboshi Glaze)

Dengaku, a miso glaze traditionally used on tofu,daikon or eggplant ( see Nasu Dengaku for a further recipe.) This one has lots of umami flavour as I used Umeboshi plum giving it that sweet,salty and sour taste. To make the glaze mash one tablespoon of Umeboshi plum with one tablespoon of white miso paste or any other miso you prefer like red or hatcho. Add one teaspoon of maple syrup or malted brown rice syrup,a teaspoon of mirin and a teaspoon of brown rice vinegar and mix together. Now you can use this to glaze your tofu. Cut your tofu into cube or steaks if you like and spread on the glaze. Bake in the oven until the tofu is golden. Top onto warm rice to make Tofu Dengaku Donburi. Add a sprinkle of sesame seeds and chopped green onion.

You can use the glaze for eggplant either cut into rounds or lengthways and score a cross hatch pattern into the flesh. This is called kakushi-bocho,this will help the eggplant absorb the flavours while baking. Bake in the oven until tender,again adding some sesame seeds and green onion before serving.

Finally Daikon Dengaku this one is particularly nice in winter. Peel and cut your daikon into at least one inch rounds and simmer until tender in some kombu dashi,do not throw away the water after as it makes nice broth for miso soup. When tender you can serve your daikon as is with some of your miso paste on top .

or why not pan sear first to give your daikon a crispy outer coating. I also like to add a little dashi broth with a dash of tamari when serving my daikon in the bottom of the bowl. Makes for a comforting dish. In this particular paste I added a splash of yuzu citrus ,if you have any paste left over just add it to a jar with a little water put on the lid and give it a little shake for the perfect salad dressing.

Blog, Summer Food

Soba Noodle Salad With Dressing

When the weather starts to warm up salads are always a good choice. This is a cold soba noodle salad and is a great way of using up veg in the fridge.

First prep what vegetables you would like to use. I used sweet corn,radish,cucumber,edamame,green onion,red cabbage,mizuna,steamed broccoli and baby corn and grated daikon. For a topping I also diced some silken tofu and minced an Umeboshi.

Then make your dressing one tablespoon each of sweet white miso,mirin,brown rice vinegar,sesame oil and yuzu juice. Also some grated fresh ginger. Add this to a jar pop on the lid and give it a good shake. If it’s still to thick add a little water or more vinegar.

Finally cook your soba noodles . I like to use the fresh kind if you can get them that literally take minutes to cook. I used green tea soba noodles but normal soba noodles are just fine. Cook your noodles and as soon as they are al dente drain and wash in cold running water.

Place your noodles in a bowl and toss in a little sesame oil now add your prepared vegetables and mix them in. Top with your toppings,daikon,Umeboshi,sesame seeds maybe some shredded nori if you like. Drizzle around the outside your dressing and your done.

A pefect summer salad with a Japanese twist.

 

Blog

Ozoni (New Year ~Japanese Soup)

Part of the Osechi Ryori new year food in japan is Ozoni.
Eaten for breakfast on New Year’s Day ( Oshogatsu ) this is the Kansai style ( western japan ) Kyoto/Osaka which Is a white miso based soup with toasted mochi. I used Saikyo Miso which is a sweet miso paste from Kyoto also I added yuzu peel,daikon,carrot,komatsuna and tofu. This style normally has a round toasted mochi where as Kanto has a square mochi ( I only had round mochi ) .


The other style of Ozoni is the Kanto/Tokyo style ( eastern japan ) this is a clear based soup made with dashi known as Osumashi I added some pretty yaki fu to mine along with the toasted mochi and vegetables . I had this soup as part of my Osechi Ryori with my jubako bento box. Made with kombu shiitake dashi and added tamari and mirin,other ingredients could be chicken,fish cake and other fish and seasonal vegetable according to which area of japan you are from.

Of course mine was totally vegan

There is also Tottori Prefecture soup which is a red bean soup and toasted mochi like zenzai (oshiruko)

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, Winter Food

Damako Nabe ( Rice ball Hot Pot )

From the mountainous  region of Tohoku comes this local dish which is perfect for cold winter days.

After cooking your rice mash it and then sprinkle with potato starch and roll into balls then set aside.

Use a dashi stock for the broth I always like to make one in advance with kombu kelp and dried shiitake. Just place them in water for a few hours then take them out and add mirin and tamari.

The vegetables I used were leek,taro,carrot,mixed mushrooms spring onion,nappa cabbage,komatsuna and daikon radish.

Place your vegetables in your donabe pot with your dashi stock except the leafy greens.

Then simmer your vegetables and add your rice balls the rice balls soak up all the lovely juices.

You could also add tofu or yuba if you wanted.

If you do not have a donabe pot you could steam your vegetables or add them to a cooking pot.

Finely add your leafy greens when everything else is tender and a sprinkle of shichimi pepper.

A hot, healthy,cosy dish for a cold winter evening.

 

Autumn Food, Blog

Kenchinjiru

Kenchinjiru is a hearty warming soup which originates from the Kencho-ji temple in Kamakura. This is my version of this Shojin Ryori Zen Buddhist dish. Full of root vegetables and crumbled tofu in a kombu,shiitake,tamari and miso broth.

Soak one piece of Kombu kelp and two dried shiitake mushrooms in a 1 litre jug of hot water. Leave for a few hours then discard the kombu and slice the shiitake for later.

Add some toasted sesame oil to a pan and sauté your root vegetables I used :lotus root,gobo ( burdock),carrot and daikon radish. Then add your dashi stock. Then add some crumbled tofu a tablespoon of tamari and mirin and shiitake and simmer until all the vegetables are cooked.

Ladle a cup of stock and dissolve one heaped tablespoon of miso and add to the soup. Do not boil the soup as this will destroy the enzymes of the miso.

Just before serving add any leafy green vegetables I used komatsuna and also snap peas.

Serve in a deep bowl and garnish with some sansho pepper to schichimi togarashi .

A wonder winter warmer.