Tag

Miso

Blog, Summer Food

Salad Parfait With Miso Dips

Inspired by one of my favourite restaurants in Tokyo Ain Soph Journey (see my restaurant reviews).I made this salad parfait with miso dips.
Just a layer of crunchy raw salad and vegetables in a glass I made two dips for dipping.
The first was an aged miso and peanut dip.
1 teaspoon of aged miso or any dark miso then add 1 teaspoon of smooth peanut butter a dash each of sesame oil and mirin and half a teaspoon of maple syrup. Mix well.
The second was a creamy sweet white miso with brown rice Amazake dip.
1 teaspoon of white miso add to that two teaspoons of brown rice Amazake a teaspoon of maple syrup and a teaspoon of mirin.
Mix well.
Perfect as a starter for any meal.

Ain Soph often serve something similar with their everything course or heavenly pancake course. If your ever in Tokyo the pancakes are a must try!

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)

Winter Food

Steamfried Brussels Sprouts with miso

Brussels sprouts are the perfect winter seasonal vegetable.

These panfried ones have lots of flavour start by cutting each Brussels sprout in half . Add a little oil to a hot pan and sear the flat side . Meanwhile make a sauce with 240ml of veg stock,1/2 tablespoon of grated ginger,2 tablespoon of mirin,1tablespoon soy sauce and four tablespoon of white miso paste and whisk.

The amount of sauce you need depends of how many Brussels you have so use your judgement.

Pour the sauce into the pan and cover to steam the Brussels sprouts. Then add shimeji mushrooms and crumbled yuba ( if you can’t get yuba you could maybe add some crumbled tofu)

Finally before serving add some yuzu rind (or lemon) and a sprinkle of sesame seeds.

Lovely served on rice .

 

Autumn Food, Blog

Miso baked beans on toast

After having my own retail shop for over 18 years a few weeks ago I ended up having to close. After a few weeks of being slightly lost I decided to start doing a market stall . The weather was so cold that all I wanted was a hot quick comforting meal. Everyone loves beans on toast so I decided to make my own using cannellini (navy beans) .

Heat a little oil and sauté some finely chopped onion until soft ( I used one large shallot then add one tablespoon of tomato purée,one cup of organic pasata,one tablespoon of tamari,a teaspoon of chipotle powder or smoked paprika,a sprinkle of dried thyme and a teaspoon of coconut palm sugar. Give this a stir then add a cup of drained and rinsed cannellini beans and a heaped  teaspoon of sweet miso paste.

Heat until hot and spoon on to fresh toast. Add some fresh black pepper and maybe some grated melted vegan cheese if you like ( you could place this under the grill to melt )

Im now ready for a hot soak with a self care candle . I can really recommend these they are hand poured soy candles with natural essential oils. Also what I love is that 10% of every sale goes towards Don’t Just Stare a platform raising awareness for metal health through creativity in schools,colleges and universities. Each candle comes in a glass jar that you can send back for a refill service too!

After spending many stressful years dealing with a business that really was causing me lots of harm mentally I am realising self care is very important just a little time to be mindful can help you feel at peace in body and mind . www.selfcarecompany.com

(check them out)

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).

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.

 

Autumn Food, Blog

Kabocha & Chestnut Loaf

Its definitely getting to that time of year again when the leaves start to turn and the weather is chilly. I especially like this time of year for pumpkin and squash  season . My favourites being kabocha and kuri . These both have a lovely texture and nutty flavour and are so versatile they can be roasted or steamed and have many health benefits being  high in beta-carotene and vitamin A . These are prized in Japan and are a staple food come autumn. I’m sure cooking with these will become a firm favourite if you haven’t already.

In this recipe I decided to steam half a kabocha pumpkin and scoop out the soft flesh to combine it with ingredients to make a chestnut and pumpkin loaf .

So steam your pumpkin first and cook up a cup of short grain brown rice ready to add later.

Finely chop half an onion,a small carrot,a stick of celery, a large shiitake mushroom or a few small ones and around six already cooked and peeled roast chestnuts. I buy mine already done . In the U.K. They are by a company called Merchant Gourmet.

Add to a pan some coconut butter and sauté these ingredients. Then add a tablespoon of tamari,Worcestershire sauce,miso and tomato purée and mix in then add your mashed steamed pumpkin and finally some chopped kale or you could use spinach and a cup of cooked rice.

Add a cup of gluten free oat flour to a bowl and add to this your kabocha ingredients and give it a good mix .

Line a loaf tin with parchment paper and spoon in your ingredients.

Bake in a moderate oven until cooked through around 30-45 mins.

Turn out on to a wire rack to cool completely before cutting in to slices.

I think this could also be a good mixture for kabocha burgers instead of adding the mixture to a baking tin just make into individual burger patties and bake or fry them .

The slices can be a nice alternative for maybe a thanksgiving or Christmas dinner and could also be nice cold in a wrap for instance.

I decided to make a comforting dinner with creamy mashed potatoes and shiitake miso gravy.

Autumn Food, Blog

Kabocha & Miso Risotto

Autumn is a favourite time of mine. I love the colours and the delicious seasonal  food .

It really is beginning to feel like Autumn is on its way here in the U.K. already. The nights are drawing in and the weather is chilly in the mornings . The leaves are already turning, so I felt like I wanted to make something with my favourite pumpkin Japanese kabocha. It has such a lovely nutty flavour and is really comforting.

I decided to make this risotto

You will first need to roast half a medium size kabocha you can keep the skin on but remove the seeds.

Then in a pan add one cup of short grain brown rice and to that around 800ml of vegetable stock. Place you rice on a medium heat and simmer adding a little more water until almost done if needed.

Then add a cup of pumpkin to your rice ( just scoop out the flesh but discard the skin. Also add one heaped tablespoon of white miso and stir well. I then added a heaped tablespoon of nutritional yeast for extra flavour .

Spoon in to a bowl . I added some roast king mushrooms and broccoli to mine with some fresh black  pepper but you could add anything you like.

This makes a really hearty meal ( nice with some warm bread to scoop up the risotto too.)

 

Blog, Summer Food

Macrobiotic Nourishment Bowl

This is a wonderful way to get a balanced meal. Called a macro bowl because you hit all the nutrients carbs,protein and fat with plenty of vitamins and minerals. There are many things you can add to your bowl if you just follow a simple guideline .

You need some kind of grain this could be brown rice,quinoa,millet,amaranth,buckwheat etc.

Then you need carbs think sweet potato but carbs can also cross over into your grains.

What about protein ha ha . Well we all know there no shortage of that ! Tofu or tempeh are my favourites, but again beans are a great source of protein so it’s good to add some beans in there as well like kidney,Lima,black beans etc.

Add some good fats with avocado,olives,nuts or hemp hearts.

Plenty of veggies and salads ( Go wild ) there are so many to choose from. Spinach,kale,sprouts,carrot,bell peppers,cucumber,watercress,broccoli the list goes on.

Why not add some probiotics in the form of sauerkraut or kimchi?

Dont forget sea veg also as it’s a wonderful source of iodine and good for the thyroid wakame,hijiki,kombu and nori.

Lastly it’s always nice to make a dressing maybe a simple miso dressing with miso paste mixed with mirin,brown rice syrup and little lemon.

I think it’s a good idea to have cooked brown rice ready in your fridge especially if your heading into a busy week . Just throw some rice in a bowl add some beans veggies and tofu and you have a meal in under 10 mins.

Hope you now have inspiration to make  some macro bowls for yourself.

Blog, Summer Food

Shiitake Brown Rice & Miso Burgers

I have been experimenting making burgers for a while but now I have a favourite recipe I want to share with you using some Japanese ingredients.

This recipe make three or four good size burgers and they freeze well so they are good to have on stand by when you don’t want to cook.

First cook one cup of brown rice until al dente . I cook brown rice like pasta.

Next in a food processor add one cup of drained chick peas to this add one heaped tablespoon of brown rice miso, 1/4 cup of finely grated carrot,1tablespoon of tamari or soy sauce,1 tablespoon of nutritional yeast,1tablespoon of brown rice vinegar and some fresh black pepper. And blend.

Next finely chop 1/4 cup of red bell pepper and 1/4 of red onion,1cup of shiitake mushrooms  finely chopped and add this to a pan and sauté in a little toasted sesame oil until soft. Add this to the already processed ingredients and blend again.

Tip the ingredients into a bowl and add your cooked brown rice and some chopped parsley and mix together.

I find the easiest way to shape the burgers is with plastic wrap. Take a sheet and add about three heaped tablespoon of your ingredients and shape into a ball then press down to form a burger shape . Place your burger shapes on parchment paper and brush with a little tamari and sprinkle on some shichimi pepper for extra spice. If you don’t have any you could use cayenne pepper.

Bake in the oven until golden .

I have served my burgers in pitta breads or even made Japanese Moss burger type rice buns.

Serve with what ever relish you like here I served some with butternut squash fries and Japanese vegan kewpie Mayo which were delicious.

Autumn Food, Blog

Macrobiotic Soup With Miso Buckwheat & Lima Beans

In the U.K. Where the weather is very changeable we very rarely get much in the way of hot summers,so it’s a good idea to make meals with a macrobiotic approach. Not only eating what’s in season but eating for the temperature. So when the summer weather is more like mid Autumn why not make a nourishing warming soup. This is a good one as we head off in to Autumn and you can change the vegetables you use accordingly.

To make the stock for the soup I used kombu good for the thyroid as its high in iodine, you just add a piece of dried kombu to water and gently heat for ten minutes then take out the kombu ( this can be chopped and used in salads if you wish)

I also used miso in this soup a good source of iron,calcium,potassium and B vitamins and beneficial bacteria and enzymes. Miso helps to stimulate the digestion and energise. No wonder people in Japan start the day with it. Make sure your miso is GMO free and organic and unpasteurised.

I added a grain to this soup you could use things like brown rice, quinoa,millet,amaranth or barley . In this one I’m choosing to use buckwheat. Buckwheat is a rich source of protein a very nutritious grain which is also gluten free.

Adding a bean of some kind really gives it extra sustenance  and also adds to it being macrobiotic. You can choose what ever you wish in this soup I’m using butter beans also known as Lima beans rich in protein,fiber and B vitamins.

Lots of veggies like carrot,potato,burdock,kale,shiitake and daikon and butternut squash when in season kabocha pumpkin would be wonderful also.

Maybe top with some fresh chopped herbs and a few pieces of tofu if you like.

Just what you need to curl up with on the sofa as the nights start to draw in.

Blog, Summer Food

Chocolate Chip Cookies With Miso

I love using miso in my cooking soups,stews,dressings sauces.

However I have never thought of using it in baking. I was inspired by a friend on Instagram to make these cookies.
These are so soft inside and because I added chocolate chips it goes together with the salty miso just perfect along with some nutty tahini.
This is my recipe for chocolate chip miso cookies

Turn on your oven to warm and line a baking sheet with parchment paper.
In a bowl add 2 cups of gram flour (sometimes called garbanzo or chickpea flour)
Add to this 2 teaspoons of baking powder
1 cup of coconut palm sugar
And give it a mix. Then add 1 cup of vegan chocolate chips and mix again.
In a separate bowl add
1 heaped teaspoon of white miso and 1 heaped teaspoon of tahini and cream them together.
Add to this 1/3 cup of melted coconut oil and 1/2 cup of soy milk (or almond milk)
Mix it all well and add this to your dry flour mixture
When it’s all well mixed it should be a dough consistency if it’s too dry add a little more milk if to wet add a little more flour.
I then find it easy to take heaped tablespoons of the mixture and put it into plastic wrap make into a ball then turn each ball out onto your parchment lined baking sheet and flatten them out into cookie shapes.
I made 6 large cookies or you can make 12 small ones.
When you have all your cookies place them in the oven until golden (about 10 mins)
Leave your cookies to cool down (I know it’s difficult) if you don’t  they will crumble apart .
For extra freshness keep in an air tight container or freeze them .

perfect with a nice matcha latte.

Enjoy !

Autumn Food, Blog

Creamy Miso Mushroom Stroganoff

This wonderfully creamy mushroom stroganoff is made with out cream or alcohol but that doesn’t mean it’s not tasty it’s so good and you could add it to the top of rice or why not stir it into pasta or noodles it makes a great sauce.

Start by getting a selection of mushrooms I used oyster,maitake,eryngii and shiitake . Slice bigger mushrooms and leave some smaller ones whole add them to a pan and sauté in a little coconut butter with some finely diced onion.

In a jug add a heaped  teaspoon of white miso paste and add a cup of not quite boiled water and dissolve the miso.  Then pour this into your pan of sautéed mushrooms . Next make a kuzu slurry of 1/2 teaspoon of kuzu with the same water and put this into your sauce mixture. Finally add one heaped teaspoon of vegan cream cheese. Stir this until the sauce becomes thick and the cheese has melted. Add a bit more water if your sauce is to thick . For extra flavour you can add a dash of each of vegan Worcestershire sauce and tamari. When your ready to add to your desired topping chop some parsley and mix in just before serving.

This time I made it extra healthy by having this with zucchini and butternut squash noodles.

What will you have with yours ? Maybe pie and mash ?