Tag

Rice

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

Vegan Crab Sushi Salad

I have been seeing people use artichoke or hearts of palm for a fake crab meat but I have decided to use jackfruit. It makes a great filling for sushi rolls or like I have done here an open sushi salad.

First you need to drain a tin of jackfruit make sure you use the young green kind in water and not the one in syrup.

Emty in a pan of boiling water and simmer until the pieces push apart between your thumb and finger when pressed. This normally takes about 20 mins. Then drain your jackfruit. This part is a little time consuming but it’s very worth the effort. Take each piece of jackfruit and squeeze between your thumb and finger,discarding any seeds that may pop out. The jackfruit breaks up into shreds. Place in a bowl until you have done them all. That was the hard part. Now mix in two tablespoons of brown rice vinegar,the juice of half a lime,some salt and pepper to taste,some chopped coriander and finely diced red chilli. I like to also add a tablespoon of aonori. Aonori as it’s known in japan is green laver,a type of edible seaweed. Rich in minerals it is used dried in many dishes like Okonomiyaki and Takoyaki . If you would like to make these non vegan dishes I have made them vegan for you so just search for them and the recipe is there.

Mix everything together. And chill in the fridge.Place some crispy toasted nori in a bowl I actually like to use the sea crispies by Clearspring but any nori will do. Then spoon on top some cooled sushi rice with a sprinkle of black sesame seeds,and then add your fake crabmeat add on some chopped chives if you wish to garnish.

A healthy vegan dish without costing the life of a sea creature . What could be better than that.

Blog, Summer Food

Bite Size Temari Sushi

These perfect bite size sushi balls are so fun and easy to make all you need is an ice tray, I managed to find one that made ball shape ice cubes so that was even better but they work just as well with a normal ice cube tray. You can use a variety of toppings for your sushi from fish if you are not vegan to different vegetables and pickles , just choose lots of colour.

First make your sushi rice either with a rice cooker or pan,then for ease I use the Clearspring sushi seasoning which you just sprinkle on top of your cooked rice and mix in. It is tradition to cool your rice as your mixing with a fan . Just let your rice cool down.

Now decide on your toppings and prepare them ready. Lay over some plastic wrap on your ice cube tray and push it into the cube sections. Then add to each bottom your toppings as when the ice cube tray is flipped over this is what will be on the top of your sushi balls.

I used things like avocado,pickled sushi ginger,cooked shiitake,radish and cucumber,carrot,water cress,sesame seeds broccoli and lotus root.

Add the rice pressing in to each hole

Flip the whole thing over and peel off your plastic wrap

Gently pull apart your sushi balls just arranging the bottoms slightly to neaten them.

Now you have delicious Temari sushi ready in no time !

Blog, Spring Food

Gomoku Gohan

Gomoku gohan is Japanese mixed rice ( five ingredients mixed with a dashi stock ). Go means five and gomoku means five items with out including the rice or any toppings or seasoning. It can also be called takikomi gohan which is rice cooked with vegetables,meat or fish. This is known as takikomi in the Kansai region but in Kyoto/Osaka it can be known as Kayaku gohan.

You can put what ever ingredients you like into your rice which can make for a good fridge clear out day. Some items could be as follows, daikon radish,carrot,tofu,aburaage,burdock,meat or fish if you wish. Mine of course is vegan and so is the dashi used.

First start by making your dashi by simmering a kombu kelp and dried shiitake in water for about 20 mins, then add a dash of soy sauce or tamari, this dashi will be used to cook your rice in and will add flavour. I used spring inspired vegetables like Takenoko which is a traditional spring vegetable in japan and is bamboo shoot. Avoid the tinned variety and if you can not buy fresh then see if you can get the vacuum sealed precooked type. As well as bamboo shoots I added to my rice sliced shiitake,edamame,broccoli and sweetcorn.

Add your rice to your rice cooker or pot and then the required amount of dashi liquid. As I was mainly using vegetables that didn’t require much cooking I steamed my vegetables on the top of my cooking rice. However you can just add vegetables to the top of your rice and let it cook then after mix the vegetables in. When my rice was ready I mixed in my vegetables.

I served my vegetable rice with spring peashoots and Hiyayakko which was topped with pickled ginger and had Ume shiso seasoning .

 

 

 

 

Blog, Spring Food

Teriyaki Shiitake Sushi Burgers

I decided to make these delicious sushi burgers I made them quite small so they were almost like sliders. The difference between these and my rice burgers is that you use seasoned sushi rice and do not cook the rice on top in a pan.

First make your sushi rice and season the rice ( I like to use the Clearspring brand sushi seasoning it makes things really easy.)

Then decide how big you want to make them and choose a small bowl and place clingfilm wrap inside. Then put some rice into the bowl and press down making burger buns.

Then make your teriyaki shiitake. Slice up some shiitake mushrooms and sauté in a little toasted sesame oil. Make your teriyaki sauce I used tamari,mirin and maple syrup. Add this to your mushrooms and reduce down.

After you have made all your tops and bottoms you can fill your sushi burgers. I first spread some vegan kewpie mayo on the bottom of the rice then added sliced cucumber then lettuce,red pickled cabbage,sliced avocado and a square of toasted nori, then I added the teriyaki shiitake mushrooms. Topping it with another burger rice bun a sprinkle of black sesame seeds and some dried kombu. I served these with soy sauce,pickled ginger and wasabi.

Perfect for a Hanami picnic or for entertaining guests.

Continue reading…

Blog, Spring Food

Onigirazu

An onigirazu is a combination of an onigiri and a sandwich basically a rice ball with filling wrapped in nori seaweed. They are great as you can add what ever filling you like and are perfect for the coming Hanami season so you can pack them in a bento for an out door picnic or just to take to work or college as a change from an ordinary sandwich.

This particular one is a variation on the Japanese  tonkatsu sando using a vegan textured soy protein cutlet.

First take your nori and add cooked rice and a pinch of salt then place on top shredded cabbage or lettuce, on top of this place your cooked cutlet .

I made a kewpie mayo mustard and a vegan tonkatsu style sauce ( just tomato ketchup and tamari. Spread this onto your cutlet and then add more rice. Fold over the edges and wrap in cling film. Leave to set for ten mins then cut with a sharp damp knife leaving the cling film off or on that’s up to you.

There you have a perfect tonkatsu onigirazu.

Blog, Spring Food

Hinamatsuri

Hinamatsuri is a festival in Japan celebrated on March 3rd.
Sometimes also known as girls day or dolls day. On this day parents celebrate their daughters happiness and good health.

It is tradition to display ceremonial dolls,sometimes past down from many generations. There are lots of special foods associated with this day. You will find three colours of significance often displayed in a layered mochi rice cake known as hishi mochi. I made a coconut ice in these three colours and also a tofu mousse dessert.

White is for purification, green for health and pink for luck.

Another sweet eaten is Sakura Mochi. Mochi rice cake with a sweet red bean paste filling and wrapped in a salted pickled Sakura leaf and topped with a salted Sakura flower. They are a nice combination of sweet and salty.

A drink called Umeshu or plum wine goes down well for Hinamatsuri. Have it chilled on its own or with soda or even a splash in green tea for a hot drink. Plum blossom is very significant at this time as it is the start of the Hanami or flower viewing festivals and marks the beginning of spring.

Temari sushi is one of the traditional meals you can have. These decorated sushi balls take their name from Temari balls which children used to play with. Temari means hand ball. They are beautiful embroidered balls that to day are mainly used for decoration.

Another food also associated with Hinamatsuri is chirashi sushi you can find a recipe for this in one of my other posts. Which is a simple scattered sushi dish.

For to day I also made Inari sushi for my final meal served with three colour coconut ice and a nice glass of Umeshu.

Happy Hinamatsuri 幸せなひな祭り

Winter Food

Mushi-Zushi ( A Winter Sushi )

A winter speciality in the Kyoto/Osaka region is mushi-zushi or steamed sushi. This is like a Chirashi sushi but eaten warm. Also known as Nuku-zushi this winter sushi uses prepared cooked vinegared rice called sumeshi normally with vegetables and eel. Obviously I will not be using eel and will substitute with shiitake. This is a really quick meal especially if you have left over sushi rice.

I used a bamboo steamer and placed in the bottom some parchment paper. Spoon sumeshi in to the bottom I then added a sprinkle of sesame seeds, then start to layer your vegetables. I started with sliced shiitake then added.carrot,daikon,asparagus,purple broccoli,baby corn green beans and romanesco.

Simply put on the lid and steam for 10 mins.

Perfect

I served this with a simple soup and tofu dengaku.

I also think it’s nice to have some toasted nori on the side to make hand rolls.

 

 

Spring Food

Chirashi Sushi

Chirashi sushi and Maze sushi are so quick and easy to make. Chirashi sushi is prepared sushi rice or “sumeshi” with toppings scattered on top. Maze is when you mix in your ingredients.

This particular Chirashi sushi was a citrus version made with blood orange but you could easily use Mikan or grapefruit or even yuzu.

Using some of the juice from the blood orange and mixing it with sugar, salt and brown rice vinegar I used this as my seasoning and mixed this into cooked rice. I topped my sumeshi with scattered lotus root and pieces of blood orange along with blanched shiitake and asparagus and a scatter of toasted sesame seeds.

Chirashi Sushi is one of the tradition dishes eaten for a Hinamatsuri also known as dolls day or girls day.

I am running a giveaway of Ingredients to help you make your own on Instagram so why not enter you have until the 3rd of March 2018 .

Instead of using all the ingredients I used you can just use cooked sushi rice and the sushi seasoning I’m giving away. This will make delicious sushi. Good luck!

 

Blog

Plum Blossom Meal & Subscription Box

Ume plum blossom is starting to bloom now in Japan and marks the start of Hanami or flower viewing. Ume represents good fortune and wards off evil spirits so this is why you can often see it planted at temples and shrines. One festival  which happens every year is at Kitano Tenmangu Shinto Shrine in Kyoto. It is the Ume Matsuri it happens on February the 25th. One of the main attractions of this event is the outdoor tea ceremony. On the grounds are around 2000 Ume trees so well worth a view if your in the area. Sadly I am not so I decided to celebrate the start of spring with a plum blossom inspired meal.

Temari sushi with Ume seasoning and hoso maki sushi.

Purple sweet potato and cauliflower soup.

Pickled red cabbage and hijiki salad with Ume dressing.

Purple broccoli with a beetroot and miso dip.

Umeboshi.

Anko with marzipan flowers.

I also received to day in the post a wonderful subscription box by a company in Japan called Kizuna Box ( you can find them on Instagram for the link ). This also had a plum blossom theme and was filled with lots of lovely items to celebrate the beginning of spring. I particularly liked the chop sticks ( I wonder why )

 

 

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 .

 

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

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).