Tag

Shimeji

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

Wafu Pasta

Wafu means Japanese style,so basically any non Japanese meal that is made with Japanese ingredients and given a Japanese twist is Wafu. One of the most well know wafu pasta is Naporitan or Napolitan. In one of my other posts I have explained about this meal and I have given an alternative to using the traditional sausages. Normally the ingredients are tomato ketchup sausages,onion,mushrooms and green bell pepper .

Other well know pasta dishes are Mentaiko, a sauce made with mayonnaise or butter with added fish like cod or shrimp.

Another is Ume shiso, this is made with olive oil,salted pickled plums and shimeji mushrooms, topped with shiso . I used toasted sesame oil with pickled shiso and Umeboshi.

This one is miso pasta. Interesting to know that miso pasta ingredients include bacon,scallops and potato in a miso sauce. I used eringii for the scallops and coconut bacon with sautéed potato.

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