Tag

Miso

Blog, Summer Food

Goya Chanpuru

The fruit known as bitter melon or Goya in Okinawa or Nigauri in the rest of Japan looks a bit like a cucumber but with lots of bumps. It has many medicinal properties used in Ayurvedic medicine for over 3,000 years helping to maintain blood sugar,lower cholesterol and helping fight viruses and bacteria it helps in strengthening immunity it is also high in vitamins B,C,E and K .This fruit is very popular in Okinawa the southern most prefecture of japan and one of the worlds five blue zones ( where people live the longest) It must be an important fruit over there as they even have a day spent honouring it. People seam to use it in Japan to fight off summer heat fatigue and build up immunity for Autumn.  Goya is a very aquired taste it  didnt get its name bitter melon for nothing. After slicing it in half and scooping out the seeds and slicing some people soak the Goya in salted water or steam it. I have found it most palatable when soaked in hot water with a little mirin . So this is what I do to prepare it.

I wanted to make a classic favourite summer  Okinawan dish called Champuru a stirfry that normally contains egg,tofu,Goya and pork or spam. Champuru means mixed . You could use a vegan meat substitute for this but after considering this I went for the whole vegetable option as most contain wheat .

I made an easy tofu scramble with mashed tofu and a little turmeric and nutritional yeast and set to one side. I used about 1/4 block then used the rest cut up into cubes and baked them in the oven ( you could stirfry these on fry them if you like but I wanted a healthy option.

I then sliced some oyster mushrooms and stir fried these in a little toasted sesame oil ( this was to be my pork substitute). Then I threw in my tofu scramble and drained sliced Goya but I didn’t rinse off the mirin as it adds a little sweetness I think. Stirfry this and then add your baked tofu.

Then add a teaspoon of miso paste to a bowl with a cup of kombu dashi stock and dissolve then pour this over your stirfry. Mix and your done. I served mine with simple Japanese rice.

An alternative recipe to this would be to make my tofu omelette recipe and cut into strips and use this as your egg substitute maybe with vegan bacon.

 

 

Blog, Summer Food

Nasu Dengaku

A popular summer dish in Japan is Nasu-dengaku eggplant with a miso glaze. Eggplant dishes in summer are popular all round . Traditionally using Hatcho miso from Nagoya it’s a very simple dish to make.

You can either slice your egg plant whole in half length ways or just slice thick circles which is what I have done here this time.

First score the cut flesh and then bake in the oven.

While they are baking make a miso glaze . Add miso, sugar and mirin about a tablespoon of each to a pan and heat until combined and thick. The sugar and mirin balances out the salty miso.

Spread this on your cooked eggplant and add a sprinkle of sesame seeds  then place under a warm grill when done add and some chopped green onion or chives.

I actually served mine on top of rice and it was delicious

Blog, Spring Food

Spring green soup


Spring greens soup
An easy filling soup using spring green vegetables miso and soy milk

Ingredients
A selection of green vegetables equal amounts .
I used broccoli, courgette ( zucchini ) edamame
Komatsuna Japanese mustard spinach ( you could use cabbage napa cabbage bok choy ( pak choi ) or spinach as an alternative), asparagus tips and watercress .
And two small peeled potatoes chopped into quarters this helps to thicken your soup .
One tablespoon of white miso
Salt and pepper to taste
Soy milk

First steam your vegetables until tender and bright green and your potatoes are cooked ( I used frozen edamame so I dropped a handful into the water to cook a few mins under the steaming vegetables .)
When ready put your vegetables into a food processor add your miso and blend with a little of your hot water used for steaming .
When blended add equal parts soy milk and hot cooking water until you reach your desired consistency.
Add a little salt and pepper to taste maybe a swirl of soy cream and a few sprigs of water cress for decoration.
Wonderful as a side dish or as a healthy lunch with a warm piece of bread.

Blog, Spring Food

Mochi Cheese On Toast

To night is no cheese on toast (mochi cheese) placed under the grill . I had this with left over vegetable tofu miso soup from yesterday, rice,pickles and salad with a miso dressing . Grapes and strawberry. Hope everyone has a great day/evening . 餅ビーガンチーズとトースト 野菜と豆腐と味噌汁 ごはん サラダと味噌ドレッシング 漬物 イチゴとブドウ

want to make mochi cheese ? 

Add one mochi rice cake ( dried mochi block ) to a shallow bowl and almost cover with soy milk  

microwave for 30 seconds ( take out and mash with a fork )

add 1/2 teaspoon of turmeric 

put back in the microwave for another 30 seconds the mochi with rice and go gooey and sticky . Keep mashing with a fork .

then add a teaspoon of nutritional yeast and a teaspoon of white miso ( this will give you your cheese  flavour .

add a touch more milk if needed and microwave again for 15 sec 

now it’s ready for your toast then place under the grill to brown .

this can also be used for lots of things like pizza for instance 

 

Blog

Udon Hot Pot

A lovely udon hot pot to night in a miso broth with vegetables and tofu . Also a few onigiri with hijiki.

うどんと野菜と豆腐と味噌汁鍋物.
おにぎりとひじき

Blog

Miso Soup & My Bento

Oh my goodness I nearly got blown away this morning the wind is quite scary .
Warming up with a miso soup and my bento .
I made onigiri and I had some of those sweet potato okara balls from last nights dinner left over so put in a few of those along with a grilled shiitake and mochi cheese,salad and fruit.
ここの天気はとても風が強く、嵐があります??
私の弁当
みそ汁,
おにぎり,サツマイモとおからのボール,焼きシイタケと餅チーズ,サラダとフルーツ。

Blog

Yaki Onigiri

Using some of the @clearspringuk organic Japanese
brown rice miso to night to make yaki onigiri with extra ao-nori and a sprinkle of sesame seeds . All crispy on the out side and warm,and the miso gives the onigiri some lovely flavour .
So yummy.
味噌焼きおにぎり

Blog

Salad Donburi

Salad donburi .
I’ve been wanting to recreate a salad I had in Kyoto at Kousocafe85
I enjoyed the salad don so much .
Underneath all that salad is warm rice with azuki beans.
The salad was a mix of lots of different leaves spinach,baby red leaf,mizuna,chive,parsley,baby coriander,salanova,butterhead,
Rocket and celery leaf.
Mixed in to the leaves were chiquino peppers,chopped celery,cherry tomato,grated carrot,radish,cucumber wedges,raw cauliflower florets and raw tender stem broccoli and asparagus tips,blanched beansprouts,lotus root and burdock,hijiki seaweed and avocado. I also remembering how nice it was to have a bit of mango in my salad I threw in a few pieces of chopped mango . In fact I only had half this salad as it was so filling and saved the rest for lunch tomorrow.
I made a miso dressing and had this with a simple miso soup and a small dessert of yuzu ice cream with sweet bean paste.
Mixing in the salad in to the warm rice was so delicious. A little bit like having a scattered sushi bowl.
If your in Kyoto I really recommend finding kousocafe85 I found it by accident it’s a vegan organic cafe and was a very memorable visit .

Blog

Furikake Onigiri

Furikake onigiri wrapped in nori with a @clearspringuk organic Umeboshi (salt pickled plum with shiso )
These plums have remarkable medicinal qualities. There acidity has an alkaline effect on the body and helps digestion. So many Japanese foods have healing qualities I’m having my onigiri with another a miso soup .
There is so much to be said about miso with its fermentation process promoting a healthy PH in the digestion. A good source of iron,calcium,potassium,protein and some B vitamins.
I have been aiming to have more miso in my diet since I returned from Japan .
This one has daikon leaf,bean sprouts and shimeji mushrooms .
Makes a delicious and satisfying lunch.
ふりかけおにぎりと梅干し
シメジと大根の味噌汁と豆の芽

Blog

Nabe (Hot Pot)

To night I made a nabe ( hot pot ) I was so cold at work to day it felt like it got right into my bones so needed a hot broth to warm me up .
I used a shiitake kombu broth with a little mirin tamari and a little ginger and yuzu juice .
The vegetables I used were carrot,napa cabbage,burdock root,daikon radish,shiitake mushroom,aburaage,
yaki fu,bean sprouts and some lovely tofu. I’ve been using some great organic tofu just recently by @tofooco available at Tesco . I topped it with a little chicory . It felt like I was having a lovely Japanese style dish

Blog, Winter Food

O’zoni New Year’s Day meal

Happy new year!
明けましておめでとうございます

Start  the New Year’s Day with a traditional Japanese breakfast called O’zoni .
It is a breakfast soup,said to be the most auspicious new year food,part of Osechi Ryori. (Good luck food)
Depending on the region in Japan the broth can either be clear or with miso .
Make a white miso broth and add steamed carrot and daikon flowers, shiitake,a slice of kabocha,komatsuna,
yuzu,peel and grilled mochi.

Blog, Winter Food

Hoto “Houtou” thick noodle soup

Hoto or Houtou is a miso soup with thick flat noodles which is a speciality of Yamanashi prefecture Japan.

It can made made in a pan or donabe pot .

To make the noodles you will need

160g of all purpose flour

70 mil of tepid water

salt

Put your flour in a bowl with a pinch of salt add your water little by little until you get a dough. Knead well and spread out your dough to a few mm thickness on a flour surface or parchment paper.  Cut out long thick noodles .

In a large pot / pan add your vegetables I used

daikon,carrot,kabocha,taro,shiitake add enough water to cover and simmer vegetables until tender.

Then add any leafy greens like cabbage or komatsuna .

ladel a little of the liquid and add a heap teaspoon of your choice of miso a miso with a nice earthy flavour is good like barley or brown rice or a Hatcho miso.  Dissolve the miso and add it to your pot of vegetables

Finally if needed add a little more hot water and add your noodles . I found that it’s good to lay your noodles on the top of your vegetables and pop on a lid to steam them for 5 mins .

If you have made this in a donabe pot you can simply eat it straight from the pot or ladle out into bowls .

This nabe miso hot pot dish makes a great winter warmer.

 

Blog, Summer Food

Cauliflower and grilled mochi cheese

Using my mochi cheese recipe you can easily use it to make cauliflower ( no cheese )

I find the trick to a nice smooth mochi cheese is to keep beating the mixture with a fork . You will find the cheese recipe on mochi cheese on toast .

Steam some cauliflower and make your mochi cheese . Pour over the cauliflower and place under a grill to brown . Sprinkle with a little aonori . Makes a perfect side dish .